Halloween Ghost Face Cupcake
By VicentaLakin
Cream cake, a little make-up, a little Halloween
Recipe Recommendations
- low-gluten flour 33 grams
- eggs 2 pieces
- corn oil 22 grams
- water 20 grams
- powdered sugar 30 grams
- the cone of 3
- light cream 80 grams
- dark chocolate appropriate amount
- white chocolate appropriate amount
- red heart dragon fruit appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Halloween Ghost Face Cupcake
1
The preparatory materials are illustrated。
2
Pair and yolk, respectively, into water-free and oil-free basins。
3
Quick eyeball first。
4
In three more minutes, sugar cane is added to a hard-cut bubble。
5
The yolk is mixed with corn oil。
6
Add water or milk mixing。
7
Sift in flour。
8
It's mixed。
9
The yolk paste was added three times to the protein and evenly doubled。
10
Smash the cake and put it in the bag。
11
Squeeze into a paper cup and put it in the oven at 140 degrees for 30 to 40 minutes。
12
Baked cupcakes on the grill。
13
Take 80 grams of light cream and add 6 grams of sugar to the hair。
14
Loads a bouquet with a small circle。
15
Cut the flamingo down as shown。
16
Squeeze the cream on the cake。
17
Squeeze the black and white chocolate on the cake and make eyes, put on the egg cane hat and put on the flamingo mouth