Mango Cupcakes

Overview

It’s the happy season of eating mangoes again. If you only eat fruits, let’s do it with the children!

Crack four eggs into a bowl, add sugar, and beat the whole eggs. Beat at high speed first, and then use low speed to eliminate the foam. The whole process takes about 15 minutes (use a whisk to draw words in the bowl. If the layers disappear after a while, it is ok. If they have not disappeared for a long time, they have been beaten. Newbies, please pay attention as often as me)
Put the milk and salad oil into a small cup, add some whipped egg liquid and mix evenly, then add it to the egg liquid and mix evenly.
Sift in the cake flour in two batches. Remember to sift in and mix thoroughly. Do not mix in circles. Just mix thoroughly like stir-frying.
Cut the mango into small dices, place them under the paper cup, add the egg liquid, and spread another layer. After spreading, remember to tap the paper cup slightly to get out the air bubbles.
Preheat the oven to 160 degrees Celsius and 180 degrees Celsius for five minutes. Then put it in the oven and bake for 20 minutes (the oven is different, so you need to pay attention after 15 minutes). If you insert a toothpick into it and it doesn't stick, it means it's done.