Do you like to eat cupcakes? It's easy to make, delicious, and beautiful to decorate. Once you try making cupcakes from scratch yourself, you'll find that it's pretty easy.

Select the cake container first.

Different cups have different effects, and there are many points to pay attention to. Do you know all these? Let's learn together today

Even if your cake mold claims to be non-stick to the wall, it is absolutely impossible to be completely non-stick, so in order to clean up and save trouble, wrap a layer of "cup" for the small cake to bake, the oil and water that seep out are all covered by the "cup".

"To absorb, in the end, you only need to wipe the mold and it's good ~ some cups are even strong enough, and you don't need a mold to support the bottom, which is more trouble-free.

Cupcakes can be made multiple times in one go, which is very suitable for sharing at parties. There is a layer of cup protection to ensure the hygiene of the cakes and allow diners to eat them with confidence.

If there is no cup, the cake will easily dry out after being taken out of the mold, and the cupcake will need more "cups" because it will be decorated with buttercream frosting on the top, and then need to be stored in the refrigerator.

Cupcakes have the effect of insulating and moisturizing. So if you don't use paper cups, your cupcakes will get very dark around the edges and tend to scorch, the center will swell a lot on the inside, and your cupcakes will not be rounded but pointed at the top.

Pick up cupcake recipes. The easiest way to make a batter is to follow a dedicated cake recipe. There are many great cupcake recipe books out there, many baking books have chapters on them, and you can learn all kinds of recipes online.

1. Prepare egg yolks and egg whites in separate containers.

2. Add Spanish olive oil, 20g sugar, and milk to the container with egg yolks, and mix well with a whisk. Sift in the low-gluten flour and mix with a spatula until there are no lumps.

3. In the egg white container, stir with an electric egg beater, add sugar in three batches, and beat until there are obvious traces and keep the texture.

4. Make the cake batter: Add one-third of the meringue to the egg yolk batter and mix well, then pour it into the remaining meringue and mix thoroughly.

5. Pour the mixed cake mixture into the paper cup

6. Preheat the oven and bake at 190°C for 20 minutes before serving.