Soft and sweet ❗️ little fresh Christmas cupcakes are a success ❗️ at one time

Cooking Instructions

1. Mix the milk and corn oil and stir well,

   

2. Sift in cake flour

   

3. Stir well,

   

4. Add the egg yolks

   

5. Stir until smooth, particle-free
   

   

6. Add lemon juice to the egg whites, add sugar and beat in three parts,

   

7. Beat until the egg head is pulled up, and the egg whites are in a state of bending.

   

8. Divide one-third of the egg whites into the egg yolk paste and mix well.

   

9. Pour back into the protein bowl

   

10. Continue to stir and mix well
    

    

11. Pour it into a paper cup for 8 minutes, put it in the middle of the preheated oven at 130 degrees for 30 minutes, and then turn to 150 degrees for 10 minutes to color.

    

12. Slow bake at low temperature so that the cake does not crack and comes out of the oven to cool
    

    

13. Add sugar to the whipping cream and beat it until it has obvious lines, divide it into 3 parts, add matcha powder and cocoa powder respectively, mix well, put it into a piping bag, and use a small 8-tooth piping nozzle for matcha cream
    

    

14. The tall part of the cake is cut off and is as tall as a paper cup,

    

15. Squeeze the cream for garnish and finish with a sprinkle of grated coconut

    

16. Small freshness

    

17. Cute love

    

18. The cake is delicate and soft