Colorful mini cupcakes

Colorful mini cupcakes, one bite at a time, beautiful and delicious, let's make them quickly.

Ingredients

Eggs 6

Cornoil 65 g

Colorfulflour 10 g

Coconutmilk 130 g

Cakeflour 100 g

Cayennesugar 60-80 g

Lemonjuice 6 g

Cornstarch 10 g

First, we put the paper cups into the mold.
Let's prepare these ingredients first.
To get started:
Mix the corn oil with the colorful flour well
Then add the coconut milk and stir well.
Sift in the cake flour and mix well in a zigzag pattern.
Add the egg yolks and stir into a smooth batter!
Now let's whip the egg whites.
Start beating at high speed, and add caster sugar for the first time when beating until the fisheye bubble is formed.
Then turn on medium speed and continue to whip, whipping until delicate and thick, add caster sugar a second time.
When lines appear, add caster sugar and cornstarch for the last time and turn to low speed!
Until it is whipped into an upside-down hook! (Don't beat the egg whites too hard)
Scoop 1/3 of the meringue into the batter and mix well
Then pour the batter into the meringue.
Stir well with a stirring technique.
Put it in a piping bag and squeeze it into a paper cup, and it will be full for 8-9 minutes!
Gently shake the exhaust. (Or use a toothpick to poke the air bubbles inside.) )
Place in a preheated oven.
Preheat the stove â™¥at 200 degrees, bake at 120 degrees for 25 minutes, then bake at 140 degrees for about 10 to 15 minutes!
The open-hearth furnace â™¥is 120 degrees for 25 minutes, and it turns to 135 degrees for about 15 minutes!
It's time to bake. Insert a toothpick into the cupcake, if the toothpick does not have a wet batter, it is cooked.
Shake it, and then put it diagonally.
The cute and delicious little cupcakes are ready.