Christmas Cookie Sprinkles Cupcake
As Christmas bells draw near, this cake becomes the focus. Christmas cookie crumb cupcake is like a star shining in the festive night sky. Cookie crumbs and sugar sprinkles are intertwined, like snowflakes dancing with elk. The soft cake body hides sweet surprises. Every bite is a blend of Christmas carols and warm memories.
INGREDIENTS
- 50g milk
- 30g corn oil
- 3 eggs
- 45g low-gluten flour
- 50g whipped cream
- 1 strawberry
- 5g bear cookies
- 3g colored sugar sprinkles
- 20g melted chocolate
DIRECTIONS
Pour 50g of milk and 30g of corn oil into a container and quickly stir until emulsified to a delicate and uniform state.
Separate the egg whites and yolks of 3 eggs. Put the 3 yolks into the emulsified mixture and stir well.
Then pour in 45g of low-gluten flour and continue to stir until there is no dry powder to make the egg yolk batter for later use.
Put the 3 egg whites into a container without oil or water. Add 35g of granulated sugar and use an electric mixer to whip until small pointed corners appear.
Add the whipped egg whites to the egg yolk batter in 2 - 3 times. Use a rubber spatula to gently and quickly stir evenly and put it into a piping bag.
Preheat the oven to 160 degrees. Squeeze the batter in the piping bag into the paper cup until it is 80% full. Put it in the oven and bake for 30 minutes.
Take out the baked cake and let it cool. Whip 50g of whipped cream and 5g of granulated sugar. Put it into a piping bag. Squeeze out your favorite pattern on the cake. Put a strawberry on it as a Christmas hat and use melted chocolate to embellish the eyes.
Or put bear cookies on the cooled cake. Stir 50g of whipped cream, 5g of granulated sugar and 5g of matcha powder evenly. Put it into a piping bag. Spread matcha cream on the cake and sprinkle colored sugar sprinkles.