Ingredients:
2 free-range eggs
1. Beat 2 eggs until fluffy.
2. Add granulated sugar and mix until well combined. 3. Stir in corn oil and soy milk, continuing to mix until smooth. 4. Sift in the combined mixture of low-gluten flour, milk powder, and baking powder, then fold gently until just incorporated. 5. Add chopped cherry tomatoes and mix evenly. 6. Spoon the batter into small paper cups, filling each about 80% full. 7. Preheat the oven to 160°C (320°F). Bake on the middle rack for 20-25 minutes using both upper and lower heat. 8. Allow the baked cupcakes to cool completely before serving.
