Ingredients for cupcakes: eggs 8, cake flour 100g, corn oil 80g, milk 100g, white sugar (some people find it too sweet, adjust to taste) 120g, paper cups 20.
Method for making cupcakes:
Step 1: Prepare all ingredients.
Step 2: Prepare two clean containers, oil-free and water-free (remember) especially the bowl for egg whites, as water can prevent eggs from being whipped properly! Separate egg whites from yolks!
Step 3: Start by mixing the egg yolks.
Step 4: Add oil, I use corn germ oil here, but if you don’t have it, use regular salad oil, as long as it’s not a strongly flavored oil like peanut oil.
Step 5: Stir well.
Step 6: Add milk and stir well.
Step 7: Sift in cake flour.
Step 8: Stir in a zigzag motion until the flour is fully incorporated into the egg mixture without any lumps!
Step 9: Prepare to whip the egg whites, add sugar in three parts.
Step 10: When large bubbles appear, add one-third of the sugar.
Step 11: After twenty seconds, when the bubbles become slightly finer, add the second part.
Step 12: Add the third part of sugar when there are fewer large bubbles, and most have turned into fine small bubbles (if you can’t control it well, pour it all in at the first sugar addition, I’ve tried it, and it doesn’t have much impact).
Step 13: Whip until stiff peaks form.
Step 14: When the bowl is inverted, the egg whites should not drip or slide, which means they are well whipped.
Step 15: First, add half of the whipped egg whites and stir well in a zigzag motion.
Step 16: After stirring well,
Step 17: Directly pour in the remaining half of the egg whites and stir in the same way.
Step 18: Stir thoroughly.
Step 19: You can prepare a measuring cup for pouring into the paper cups, or use a piping bag to squeeze it out.
Step 20: Pour into the paper cups, about eight-tenths full is enough! You can also fill it to the top! It will rise during baking and return to eight-tenths full after cooling! Because my paper cups are larger, I pour eight-tenths full. If your paper cups are smaller, you can fill them to the top according to the amount in my recipe!
Step 21: Show the size of my paper cups, you can compare with the ones at home.
Step 22: Gently lift and drop to release air bubbles.
Step 23: Place in the middle of the oven, my oven has three layers 1⃣️Preheat for ten minutes, set to 150 degrees, bake for 35-40 minutes. (If using an 8-inch mold with the same recipe, it needs to bake for 40-45 minutes). 2⃣️Preheat for ten minutes, set to 130 degrees, bake for 35-40 minutes, then adjust to 150 degrees and bake for 5-10 minutes.
Low-temperature baking reduces the degree of shrinkage. You can try steps 24 to 26, where the cake is baked and ready to come out of the oven. I’ve taken so many photos that the cake has started to collapse slightly; it was very full right after coming out of the oven! Step 27 features a soft and delicate texture; I’ve been practicing this ratio recipe for nearly two years, and almost all of my friends have tasted it, with no one saying it’s not delicious! Especially my mother, she particularly loves the cakes I make.
Step 28: This year, I hosted my nephew’s 10th birthday party at home, and I made all the desserts myself!
Step 29: The birthday cake wasn’t perfect, but it tasted great, and the cake base was made with this ratio recipe.
Step 30: This is the same recipe for cupcake, topped with whipped cream. The cooking skills for these cupcakes have been refined through multiple experiments, resulting in a cotton candy-like delicate texture! This recipe yields 20 cupcakes, or two 8-inch cakes.
There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘cakes’ to directly view my recipes!
