Buttercream Decorated Cupcakes

The selected 12-piece cake pan. Set aside the matching paper cups for later use.

Prepare materials. Milk and oil can go together.

Break the eggs into a water-free and oil-free basin, add sugar and salt, and add a few drops of lemon juice or white vinegar.

Whole eggs are beaten slowly, so sit a basin of warm water at over 40 degrees under the egg beater and beat at low speed first and then at medium speed until the egg liquid does not disappear easily after dripping.

Preheat oven. Sift in low-gluten flour twice

Use a spatula to stir evenly each time.

Add the mixture of milk and oil. Do not pour it all at once. Stir the egg mixture while pouring the oil until the milk and oil are completely combined.

Pay attention to the mixing method and avoid defoaming. The egg batter is still light.

Put the plastic bag in the beaker and pour the cake batter into the plastic bag.

Cut a small opening at one end of the plastic bag and carefully squeeze the cake batter into the mold.

The cake batter is 8 or 9 minutes full

After the oven is preheated, place the mold on the baking grid and place it on the middle shelf of the oven, and heat it up and down to 150 degrees for about 25 minutes