As summer days grow longer, occasional hunger strikes. Preparing small cupcakes to bring to the workplace allows for sharing and satisfying appetites.
These homemade cupcakes can be stored for three days. Being a ‘three-free’ product—free of additives, artificial techniques, and excessive processing—they offer peace of mind and safety.
‘Three-free’ refers to no additives, no artificial techniques, and no excessive processing.
Ingredients:
– 6 eggs (approximately 45g each)
– 40g corn oil
– 75g milk
– 10g + 60g white sugar (for egg yolk and egg white) or 10g + 50g xylitol
– 85g low-gluten flour
– 6g cornstarch (optional)
– A small amount of white vinegar
Instructions:
1. Pour oil, sugar for egg yolk, and milk into a container. Stir until well emulsified.
2. Sift flour into the emulsified mixture and mix evenly. Avoid overmixing to prevent gluten formation.
3. Separate chilled egg yolks and whites. Using a post-egg method for the yolk batter helps assess its consistency accurately.
4. Ensure the bowl for whipping egg whites is clean and dry. In warm weather, chill the bowl briefly before use.
5. Mix the yolk batter until smooth. Add milk if too dry.
6. Add a few drops of white vinegar (or lemon juice) to the egg whites. Begin whipping at high speed.
7. When large bubbles appear, add one-third of the sugar. Add sugar in three stages during whipping.
8. As bubbles become denser, add another third of the sugar. Continue whipping.
9. When visible streaks form, add the remaining sugar and cornstarch. Switch to low speed and whip until stiff peaks form.
10. Fold one-third of the meringue into the yolk batter using a unidirectional or Z-shaped motion. The batter will lighten in color.
11. Add another third of the meringue and mix gently.
12. Pour the yolk batter into the remaining meringue and combine evenly to form the cake batter. Avoid overmixing to prevent defoaming.
13. Prepare cupcake molds (e.g., 5cm base, 3.8cm height, 6.8cm top diameter). A 28cm x 28cm pan holds 16 molds.
14. Preheat the oven to 120°C for 10 minutes.
15. Transfer the batter into a piping bag and fill molds 70-80% full.
This recipe yields exactly 16 cupcakes. Bake at 125°C for 25 minutes, then increase to 140°C for 30 minutes until evenly colored.
Once baked, gently tap the molds twice and allow to cool completely before effortless removal.
The cupcakes remain fluffy and stable without collapsing, even without inverting during cooling.
After cooling, they are perfect for packaging as gifts or personal treats.
