Simple cupcakes

1

The whole egg fluid is evenly mixed with an eggbeater

2

(b) Add white sugar, hit with a high egg-beater to the wet end, and then continue the fight in exchange for a shield, making it more subtle

3

(a) Sifting flour into an egg fluid, and then mixing it evenly with a silicone mixer knife, without convection, with the possibility of flipping or crossing it like a crocket, and stopping the mix once there is no dry flour in it to prevent the rise

4

If you pour a mixed cake into a paper cup, the medium can pour about 10 cups; you can put it in the lower part of the oven at 160 degrees 25 minutes。

1. After adding sugar, beat the egg mixture on high speed until it turns white and thick, then switch to low speed. The degree of whipping depends on your preference: for a firmer cake, beat less; for a softer one, beat longer until it reaches the soft peak stage. 2. Fill the cupcake liners about 70-80% full. If you fill them too much, they are easy to overflow and crack; that's what happened to me T^T. 3. The texture of cakes made with all-purpose flour is not as good as that of low-gluten flour, so you can choose the flour according to your personal preference *^_^*. 4. I used a Midea 25-liter oven, so everyone please adjust the temperature and time according to the quirks of your own oven! 5. If you like adding raisins or similar ingredients, it is best to soak them in water first, otherwise they will dry out and burn.