Creamy Strawberry Cupcakes
Ingredients:
- Low-gluten flour: 50g
- Corn oil: 50g
- White sugar: 35g
- Pure milk: 50ml
- Eggs (approx. 55g each): 5
- Light cream (for cake): 160g
- Light cream (for topping): 160g
- White sugar (for topping): 14g
- Strawberries: as needed
Instructions:
- Separate the yolks and whites of 5 eggs. Refrigerate the egg whites.
- In a clean bowl, mix 50g corn oil and 50g milk until it resembles yogurt. Sift in 50g low-gluten flour.
- Mix the sifted flour and add 5 egg yolks. Stir in a "Z" shape until smooth.
- Whip the egg whites with a few drops of lemon juice. When bubbles appear, add sugar and beat at high speed.
- Whip until stiff peaks form. Test by inserting a chopstick; if it stands upright, it's ready.
- Fold a third of the egg whites into the yolk mixture, then fold in the rest gently.
- Pour into cupcake liners, filling each about ¾ full. Bake in a preheated oven at 130°C for 30 minutes, then at 150°C for 10 minutes. Adjust the final 5 minutes based on the oven.
- Whip 160g of cream with 14g of sugar. Be careful not to over-whip.
- Decorate with whipped cream, strawberries, and a sprinkle of sugar powder.
Nutrition:
- Calories: Varies based on size and toppings
- High in protein (from eggs)
- Contains dairy