Cupcakes are considered pastries of delight. It is simple, yet sophisticated. Bake an oven cupcake and decorate the top with buttercream frosting is definitely eye-catching.

You can use different colors of food coloring on the frosting to create a colorful cupcake! You'll be in a better mood to eat them too (if you're not afraid of gaining weight). What if you're afraid of getting fat? Use it to serve your friends. Here's how to make a simple cupcake, try it out!

INGREDIENTS

Low gluten flour 100g

Butter 100g

Fine sugar 70g

Eggs (whole egg wash) 80g

Baking powder 1/2 tsp (2.5ml, approx. 2.5g)

Milk 20g

Light cream 50g

Vanilla extract 1/4 tsp (1.25ml)

Lemon juice 8g

2 egg yolks

First the base of the cake

Step 1: Cut the butter into small pieces and soften.

Step 2: Add the softened butter, add the sugar and beat with a whisk until fluffy in volume and light in color. Add the egg mixture in three batches and whip.

Step 3: Add the milk to the whipped butter until it is fluffy.

Step 4: Mix the flour and baking powder and sift into the butter. Mix well with a spatula to make a cake batter.

Step 5: Put the batter into a laminating bag and squeeze the batter into the paper cups for baking, 7 minutes full. Place the molds on a baking tray and bake in a preheated oven at 180°C for 15 minutes.

Adjusting the baking time according to the size of the cups, how full the batter is, and the actual oven temperature. Bake until the cake is completely puffed up.

Next, make the cream frosting

Step 1: Add the light cream, sugar, and egg yolks to the saucepan and stir well. Heat the saucepan over low heat, stirring constantly until the mixture becomes thicker and thicker.

Step 2: Stirring continuously, turn off the heat immediately before the mixture comes to a boil, and submerge the pan in cold water.

Step 3: Add the lemon juice, whisk again and the cream frosting is ready.

Assembling

Put the buttercream frosting into a laminating bag and squeeze it onto the top of the cake. Starting from the top center of the cake, draw a circle and squeeze outwards.

Once you have squeezed the top of the cake, lift the laminating nozzle and the pretty buttercream flower is ready!

Tips

1. Cupcakes are actually very easy to make. Once you've made the cake and frosting, just squeeze the frosting onto the cake and you're done.

This cupcake uses a lot of butter to make the cake and the buttercream frosting, which is very rich and creamy, but because of the nature of butter, it will harden when refrigerated.

Therefore this cake is not suitable to be tasted chilled, the texture will be too hard. Keeping the cake in the fridge is worth taking it out and rewarming it before eating.

2. Use 15-20g cocoa powder instead of flour to make a chocolate-flavored cake.

3. The leftover buttercream frosting after decorating the cake can be kept in the fridge for about three days and can be used again next time. Before using, take it out to warm up in advance and re-whip with a whisk until smooth.