Recipe! Strawberry Chocolate Cupcake🧁

Strawberry Chocolate Cupcake

Ingredients:

All 3 eggs

40 grams of milk.

40 grams of corn oil

30 grams of versatile wheat flour

20 grams of cocoa powder

50 grams of sugar

Lemonade

Ball cream:

250 g thick cream

20 grams of sugar

15 grams of strawberry powder

A little pink.

A little sugar pellet fits for decoration.

How to do:

1.Mix corn oil and cocoa powder until smooth. Then pour the milk over and whisk until homogeneous.

2. Glide the dragon goldfish cake dough and mix it with the poor. Then add the egg yolk and mix it well. Set aside.

3. Add lemon juice to the egg whites, then slowly add 3 parts of sugar at a time, whisk until up. Soft bubble.

4. Scoop 1 / 3 part merang into the cake dough, mix with the cake dough until well together. Then pour back into the merang. The rest and mix well again. Scoop the cake dough in a squeeze bag.

5.Squeeze the filling into the paper cup until it is about 80% full and gently knock to scavenge the bubbles. Bake in the oven at 140 ° C, about 35-40 minutes. Rest to cool after baking.

6.Beat the cream mixture well until full to a hard top. Scoop the cream on the cake with an ice cream scoop and decorate it with sugar pellets.

Cr. CC

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