Halloween Spider Cupcakes

Overview

Among the cakes I have ever made, chiffon has always been the most delicious. It is soft and melts in your mouth. I have never failed since the first chiffon, so I have been using this recipe for so many years. However, I often see many people saying that they are crazy about chiffon. I feel that every step is taken seriously. It's okay. I made cup cakes this time and used two kinds of trays, one for making egg tarts and the other for a slightly deeper small mold. Facts have proved that the cakes made with the deeper trays will not shrink back, while the ones made with egg tarts will shrink back, but it does not affect the delicious taste. Halloween is coming soon, so I made the spider cake and preheated it in advance. Fortunately, I applied to try out the Petri PE5386 oven. The baked cake was very even in color and heated up very quickly, which greatly saved time.

Tags

• cake
• caster sugar (egg yolk)
• cream
• egg
• fine sugar (egg egg white)
• low gluten flour
• white chocolate coins
• dark chocolate
• fern root vermicelli
• milk
• vegetable oil

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Separate egg whites and yolks.

   

3. 3 Beat the egg whites slightly with a whisk.

   

4. 4 Add caster sugar gradually and continue beating.

   

5. 5 Beat egg whites until stiff peaks form.

   

6. 6 Add the egg yolks to the sugar, milk and oil and mix well.

   

7. 7 Sift in the flour and mix well.

   

8. 8 Then mix well with the protein paste.

   

9. 9 Then pour it into the paper mold or use a piping bag to squeeze it into the paper mold. Place a hard mold under the soft paper mold to fix it and shake out the air bubbles slightly.

   

10. 10 Turn on the oven and select the upper and lower heat modes. I initially selected 180 degrees. After the oven is preheated, put the cake in.

    

11. 11 I felt the temperature was a bit high in the middle, so I adjusted the upper and lower heat to 170 degrees, which took 20 minutes.

    

12. 12 Pour the cream into the pot and bring to a boil over low heat.

    

13. 13 Add the chocolate cut into small pieces and stir until completely melted, then refrigerate or allow to cool naturally.

    

14. 14 Wait until the cake is completely cooled after baking. If you don't like the cake to shrink, you can invert it for a while after taking it out of the oven or use a deep mold.

    

15. 15 Spread the cooled chocolate on the cake and make two balls, one large and one small, to make the spider's body, white chocolate coins to make the eyes, and black chocolate coins to make the eyeballs.

    

16. 16 Decorate the spider legs with fern root vermicelli. Since there is no water supply at home and I cannot soften the chocolate, I used fern root vermicelli to make the legs. You can melt the chocolate on the oil paper to draw the spider legs and finally attach them.