People can't help keeping looking at small and delicate things, especially those delicious food, which make snack goods linger. In the cake world, there is a dessert that is famous for its exquisiteness and deliciousness - cupcakes.

Since the cupcake was popularized, it has been loved by people for its unique taste and is one of the most popular desserts. The delicate and smooth whipped cream melts in the mouth, leaving a rich milky fragrance that fills the lips, sweet but not greasy and has a long aftertaste, which makes people addicted and delicious.

In fact, cupcakes are not only one type of original flavor, it can also make different types of rich flavors by changing the raw material formula.

1. Pumpkin Mini Cupcakes

Ingredients:

2 eggs

40g low-gluten flour

25g caster sugar

20g salad oil

60g pumpkin puree

25g milk

appropriate amount of white sesame

· After the pumpkin is steamed, make a puree, add milk, salad oil and a little white sesame to the pumpkin puree, and stir well.

· Sift in the low-gluten flour, mix well, add egg yolks and mix well.

· Add the caster sugar to the egg whites in 3 batches, and beat until foamy. Add 1/3 of the meringue to the egg yolk paste first, and mix well with a spatula.

· Pour back into the egg whites, mix well, put the paper cup on the mold, and put the cake batter into a piping bag.

· Squeeze the cake batter into the mold, about 8 minutes full, and then shake the mold lightly to release air bubbles.

· Sprinkle white sesame seeds on the surface for decoration, and bake in a preheated oven at 145 degrees Celsius for 20 minutes.

This small and cute pumpkin cupcake is ready. You can eat one in one bite. It is the favorite dessert of children.

2. Marshmallow Cupcakes

Ingredients:

45g corn oil

50g low-gluten flour

1 whole egg

3 egg yolks

30g marshmallow

3 egg whites

few drops of lemon juice

35g caster sugar

amount of decorative fruit

· Heat the corn oil in the microwave for about 2 minutes, sift in the low-gluten flour and stir well, add one whole egg and three egg yolks, and stir in a Z shape.

· Put in the liquid marshmallows, continue to stir evenly, add a few drops of lemon juice to the egg whites, and add the caster sugar in three batches and beat until you lift the whisk to show a big curved hook.

· Take one third of the mixture into the egg yolk paste and mix well, pour into the remaining egg white paste and continue to mix evenly.

· Pour it into a paper cup for 8 minutes, preheat the oven to 130 degrees up and down, and bake for about 40 minutes in the middle layer.

· Gently shake the baked marshmallow cupcakes out of the heat, squeeze whipped cream, and decorate them with cute cookies and fruits.

3. Low-fat Muffin Cupcakes

Cake Body Ingredients:

50g egg

40g sugar

40g corn oil

60g low-fat milk

75g unsweetened yogurt

150g low-gluten flour

5-6g baking powder

Cake Topping Ingredients:

20g animal butter

10g powdered sugar

10g milk powder

35g low-gluten flour

some almond flakes

· Take an egg and put it in a bowl. Add the sugar, stir well, add the oil and stir well, then add the milk and yogurt and stir well.

· Sift flour and baking powder into a bowl.

· Do not over-mix, mix well and put it in a piping bag for easy squeezing into paper cups.

· Preheat the oven at 180 degrees, squeeze the cake batter into the paper cup, and it is 8 minutes full.

· The method of making crispy grains is to cut the refrigerated butter into small pieces, add low powder, powdered sugar, and milk powder, and knead them into corn kernels by hand, put them on the surface of the cupcake, and put a few slices of almonds.

· After the oven is preheated at 180 degrees, put it in the middle of the oven and bake at 180 degrees up and down for 25 minutes.

In this way, delicious low-fat muffin cupcakes are made, accompanied by a cup of cappuccino, and what a joy to enjoy while reading a book.