The cupcake is a cake in the cup. Some people think that a cupcake is a chiffon cake. Chiffon cakes can be cupcakes, but not all cupcakes are chiffon cakes.

Cupcakes can be chiffon cakes, sponge cakes, cotton cakes, muffin cakes, and so on.

Creamy Chiffon Cake

Ingredients

2 eggs

40g of low flour

Caster sugar 30g

Milk 25g

Vegetable oil 20g

A few drops of lemon juice

1. Separate the egg whites from the egg yolks. The container for the egg whites must be free from oil and water. Do not mix in the yolks.

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

3. Sift in the low powder. Mix well with a hand whisk in a "Z" shape. Set aside.

4. Add a few drops of lemon juice to the egg whites. Add the remaining sugar in three batches. Using an electric whisk, stiffen the whites. Lift the whisk to form small, upright peaks. The three additions of sugar are for the bubbly state of the egg whites. The egg whites should be in a dense, bubbly state and wet and rippled state.

5. To the batter, fold in one-third of the egg whites. Mix well by tossing. Pour back into the remaining egg whites and continue to mix with the tossing method.

6. Put the cake batter into a laminating bag. Squeeze into paper cups. Fill to seven or eight percent full.

Shake the cups a few times to get rid of any large air bubbles.

Bake for 25 minutes at 180°F in a preheated oven. The time and temperature are purely for reference. Adjust according to your oven's temperament.

After baking, shake the paper cups a few times to get the heat out of them, then cool them down and sprinkle some decorative sugar on top.

Lemon cupcakes

Ingredients

3 eggs

40g sugar

60g of flour

Vegetable oil 30g

Milk 35g

Lemon juice 10g

1. Separate the egg whites from the yolks. The container for the egg whites must be free from oil and water.

2. Add the milk, lemon juice, and 10g of sugar to the egg yolks. Mix well with a hand whisk.

3. Add the vegetable oil and mix until completely emulsified. Mix well with a "Z" shape.

4. Add the remaining sugar to the egg whites. Add a few drops of lemon juice. Beat the whites with an electric whisk until stiff.

5. Add a small portion of the egg white to the batter. Mix well with a tossing motion. Pour back into the remaining egg whites. Mix well using the same technique.

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

Bake in preheated oven at 180 degrees for 25 minutes. The time and temperature are for reference only. Adjust according to the temperament of your oven.

Sponge cupcakes

Ingredients

2 eggs

60g of flour

Butter 20g

Milk 20g

Sugar 60g

1. Soften the butter in water to a liquid state. Once cooled, pour in the milk and mix well.

2. Put the eggs and sugar in a beating bowl. Place the beating bowl in warm water. Whip the eggs with an electric whisk.

3. Sift the flour into the batter. Mix well with a tossing motion. Add the butter and milk mixture. Mix well using the same technique.

4. Pour the batter into the paper cups and shake the grill a few times to remove any large air bubbles from the batter.

5. Place in the preheated oven. Bake at 170 degrees for 30 minutes. The time and temperature are for reference only and should be adjusted according to the temperament of your own oven.