Traditional Mini Egg Cupcake 传统迷你杯子鸡蛋糕
I have baked the cupcake yesterday night. And the recipe is so simple and just took me less than hour then I have done everything. Simple to make, tasty to eat. No baking powder needed and less sugar and not so oily. Definite good for both adult and children to eat. And it soft and fluffy cake. My daughter said "mommy, I can't stop thinking of the egg cake and I want it more!!" 😆😋🍰 Ingredients:
2 large eggs
40g castor sugar
60g Cake Flour
6g Vegetable Oil + 10g Fresh Milk (mix it together)
1. Preheat the oven to 180C.
2. Mix the eggs with electric mixer on medium speed until light in color (About 5 mins). Add on castor sugar slowly and continue mixing with low speed until light and fluffy. (You will see the mixture has no bubbles and smooth until can fold the ribbon). 3. Fold in sifted flour mixture with rubber spatula until well combined. (Movement from bottom to top, continue many times until all the flour well combined)
4. Add oil & milk lastly and mix until well combined.
5. Pour into cupcake liner
6. Bake at the middle rack of the oven 160C for 20 minutes. Set aside to cool.
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