Cupcakes, as the name implies, are cakes in cups. Cupcakes are simple to make.

Here are 4 ways to make cupcakes, each with its characteristics, so feel free to pick and choose according to your preference.

Creamy Chiffon Cake

Ingredients

2 eggs

40g of low-gluten flour.

Sugar 30g.

Milk 25g.

Vegetable oil 20g.

A few drops of lemon juice.

1. Separate the egg whites from the yolks, make sure the container for the egg whites is free of oil and water and that the yolks are not mixed in.

2. Add 10g of sugar and milk to the egg yolks and mix well with a hand whisk, then add the vegetable oil and mix until completely emulsified.

3. Sift in the flour and mix well with a hand whisk using a zig-zag technique, and set aside.

4. Add a few drops of lemon juice to the egg whites, add the remaining sugar three times, and beat the whites with an electric whisk.

5. Add a third of the egg whites to the batter and mix well, then pour back into the remaining egg whites and continue to mix well.

6. Put the cake batter into a bag and squeeze it into the paper cups.

Bake in the oven at 150°C for 30 minutes, then turn the heat down to 160°C for 10 minutes.

Lemon Cupcake

Ingredients

Lemon juice 18ml

Eggs 2

Egg yolk 2pcs

Sugar 100g

Low gluten flour 100g

Butter 50g

Salt 1g

Method/steps

1. Melt the butter over hot water.

2. Two eggs + two egg yolks.

3. Beat the egg yolks with the whisk on one setting.

4. Add the sugar and salt. Beat with the whisk on high speed.

5. Add the low-gluten flour through a sieve and mix directly with a hand whisk.

6. Add the melted butter and mix well.

7. Prepare a bag and pour the batter into it.

8. Prepare a few paper cups.

9. Bake at 150° for about 25-30 minutes on the middle layer.

Chocolate Cupcake

Ingredients

3 eggs

Milk 30g

Corn oil 25g

Low gluten flour 45g

Cocoa powder 8g

Fine sugar 35g

How to make chocolate cupcakes

Directions

1. Separate the egg whites and the egg yolks.

2. Mix egg yolks, milk, and corn oil until they emulsify.

3. Add cocoa powder and mix well

4. Add the low-gluten flour and mix well

5. Sift

6. Beat the egg whites, adding the sugar three times.

7. Add the egg whites to the chocolate batter in three times and mix well.

8. Add to paper cups.

9. Place in the air fryer at 120°C for 50 minutes.

Sponge Cupcake

Ingredients

2 eggs.

Flour 60g.

Butter 20g.

Milk 20g.

60g of sugar.

Directions

1. Soften the butter in water, pour the milk into it and stir well after it has cooled.

2. Put the eggs and sugar in a mixing bowl, then put the mixing bowl in warm water and beat the eggs with an electric whisk.

3. Sift the flour into the egg batter and mix well by tossing, then add the butter and milk mixture and mix well in the same way.

4. Pour the batter into the paper cups.

5. Bake in preheated oven at 170°C for 30 minutes.