Cheese-stuffed Cupcake

Put the corn oil in the microwave and heat for one minute, then add the cocoa powder and stir well.

After adding the milk and stirring thoroughly to emulsify, add the egg yolk and mix evenly.

Sift in the low-gluten flour and mix evenly using a zigzag motion.

Add lemon juice to the egg whites, then add granulated sugar in three parts and whip until soft peaks form.

Take a portion of the egg whites and add them to the cocoa batter, folding gently until well combined.

Then pour everything back into the egg whites and fold until well combined.

Put the batter into a piping bag, and pipe it separately into a 12-cup cupcake pan lined with paper cups.

This time, I used Midea's 'First Encounter' oven. I preheated the oven through the Midea Meiju APP, set the temperature to 140 degrees, and the time to 35-40 minutes.

The oven will emit another beep when preheating is complete. Place the mold in the middle layer of the oven for baking.

After baking, let it cool naturally.

Use the large end of a piping tip to press a hole in the center of the cake, then squeeze in the filling.

Let's focus on the filling here. In order to differentiate the texture of the filling from the top part, the filling should be made by whipping softened cheese with white sugar. After piping the filling, whip in some fresh cream for the top decoration.