Water-free oil cupcakes

Overview

I have made cupcakes many times, and although the results are pretty good, I am not very satisfied with them. This time, I had two small eggs at home, and I had nothing to do. Unexpectedly, I made the most satisfying one!

Tags

• baking
• children
• afternoon tea
• fast food
• cake flour
• small free-range eggs
• vinegar
• white sugar

Ingredients

Steps

1. 1 Add a few drops of vinegar or lemon juice to whole eggs (to remove the eggy smell), and beat with a whisk until thick

   

2. 2 Add the sugar in three batches and beat until it lifts up and drips slowly, and the dripping egg liquid does not disappear easily. Patience must be used up! (It took me ten minutes)

   

3. 3 Sift in the low flour and mix evenly until there are no lumps and the mixture slides down in a ribbon shape. Preheat the oven to 180°C for about 5 minutes.

   

4. 4 Place into paper cups and place on grill grid. Adjust the oven temperature to 170℃, middle rack, and bake for 20 minutes