INGREDIENTS

• 3 eggs
• 5g Bamboo Charcoal Powder
• 40g milk
• 45g low-gluten flour
• 230g whipping cream
• 2 packs of Oreo cookies

DIRECTIONS

1. Processing cupcake ingredients:

   Separate the egg white from the egg yolk and put the egg white in the refrigerator for 20 minutes;

   Heat corn oil to about 70 degrees, pour in bamboo charcoal powder and mix well;

   Then add room temperature milk and stir until emulsified, sift in low-gluten flour and stir evenly;

   Finally, add egg yolk and stir into egg yolk paste.

2. Beat the egg white:

   Take out the frozen egg whites, squeeze in a little lemon juice, and beat until foamy;

   Add 25g of fine sugar in 3 batches and beat until the egg white paste forms a small curved hook shape.

3. Mix the batter:

   Take 1/3 of the egg white paste and mix it evenly with the egg yolk paste;

   Then pour the mixed batter into the remaining egg white paste and stir evenly by turning it over.

4. Bake cupcakes:

   Put the mixed batter into a piping bag and squeeze it into the paper cup mold;

   Preheat the oven to 110°C for 10 minutes, put the cupcakes in and bake for 30 minutes;

   After baking, take out and let cool, set aside.

5. Make the cup lid cream:

   Put the Oreo cookies into a bag and crush them;

   Add 15g of white sugar to 180g of whipping cream and beat until 90%;

   Pour in crushed Oreos and mix well.

6. Make spider leg cream:

   Add 2g bamboo charcoal powder and 4g fine sugar to 50g whipping cream;

   Beat until 90% cooked and set aside.

7. Assemble the cake:

   Squeeze a layer of cup cream on the surface of the cupcake and place an Oreo cookie.

   Squeeze the spider leg cream one by one and draw them into the shape of spider legs;

   Finish off your spider cupcakes by adding the eyes.