Speaking of cupcakes, everyone should be familiar with them, after all, this is a must-have dessert at home. Great for everyday snacks or to-go to make portable snacks. Adults and children love to eat, so make it for your loved ones.

A zero-fail cupcake recipe to try in your home kitchen over the weekend.

Prepare materials:

4 eggs, 110 grams of low-gluten flour, 30 grams of salad oil, 30 grams of pure milk, 60 grams of sugar, and 3 to 5 drops of white vinegar.

Step:

1. Prepare the ingredients first, then put the eggs into a clean container without water and oil, then pour the prepared sugar into the egg bowl, and drop a few drops of white vinegar at the same time.

You can add white vinegar or not, add white vinegar to remove the egg smell, and friends who are not sensitive to egg taste can not add it.

2. Beat the eggs with an electric egg beater until the egg liquid can write the pattern of the number 8, and the pattern will not disappear within 5 seconds, that is, it is beaten well.

If the eggs are not beat well, the cake batter is easy to defoaming, and the baked cake is easy to collapse.

3. Sift in the low-gluten flour twice, and stir from bottom to top with a spatula.

If it is found that the egg batter is seriously defoamed during the stirring process, on the one hand, the eggs are not broken in place, and on the other hand, the stirring is uneven.

If the method is not right, remember to stir in circles during the mixing process.

4. After the flour is evenly mixed, pour in the mixture of salad oil and milk.

5. Flip and stir in the same way.

6. Pour the mixed cake batter into the prepared paper cups. It is recommended to pour the cups until they are eight full. After the cake batter is installed, lift the mold and shake it a few times to shake off the air bubbles inside.

7. Put the baking pan with the cake batter into the middle layer of the preheated oven and bake for 35 minutes.

It is recommended to adjust the baking time and temperature according to the actual situation of your own oven.

8. Put it in the oven to cool down. Cooled cupcakes can be eaten straight away or topped with whipped cream to make buttercream cupcakes.

It is important to note that the coloring of the surface should be paid attention to a few minutes before the bake.

How long will the cupcakes keep?

If it's summer, the cupcakes can be stored at room temperature for 3-4 hours.

If it is winter, it can be stored at room temperature for 3-4 days.

If it is spring and autumn, it can be stored for 2-3 days at room temperature.

Cupcakes should be placed in the crisper and then refrigerated.