Wild Fruit Smoothie Cupcakes

Overview

How to cook Wild Fruit Smoothie Cupcakes at home

Tags

• dessert
• cream of tartar
• egg
• frozen wild fruits
• low gluten flour
• marshmallow
• pure milk

Ingredients

Steps

1. 1 Separate the eggs and put the egg white and yolk into a basin

   

2. 2 Add 3 grams of tartar powder to the egg whites. If not available, you can add 5 drops of vinegar instead

   

3. 3 Beat the egg whites with the egg beater at fast speed. Add marshmallow to the egg whites in three batches and continue to beat

   

4. 4 If you hook it up, you can put it in the refrigerator to avoid defoaming when the weather is too hot

   

5. 5 Add a can of pure milk to the egg yolk

   

6. 6 Low-grade beaten egg yolks

   

7. 7 Pour in 300 grams of low-gluten flour and mix evenly

   

8. 8 Mix the batter at low speed for another half minute. This way you have succeeded in being lazy and there is no need to sift the flour

   

9. 9 Look, the batter is very delicate

   

10. 10 Add the egg whites to the egg yolk paste in three batches, and stir evenly. Do not stir in circles as it will defoaming

    

11. 11 Stir the batter evenly

    

12. 12 Lay out the paper cups, pour 70% of the egg batter into each paper cup, and bake directly in the oven at 200 degrees for 20 minutes. When the batter puffs up, cover the surface with a piece of tin foil to prevent it from burning. When the time is up, you can take out all the cupcakes and let them cool

    

13. 13 When baking the cake, we took out the frozen wild fruits and defrosted them for two minutes

    

14. 14 After the cake is baked, use a juicer to beat the wild fruits into smoothies

    

15. 15 Just pour the sorbet on the surface of the cake and decorate it. Picture of the finished product