Honey Cupcake

Remove the eggshells, add the whole eggs to the fine sugar and honey, and use the UKOEOU2 mixer to beat at high speed until thick and pale (when the whisk is lifted, the egg mixture should form a figure-8 pattern that does not disappear within 10 seconds).

Add the sifted cake flour, and gently and quickly fold it in with a spatula until evenly combined.

Then add salad oil and continue to fold evenly with a spatula.

Fill into a piping bag, prepare the muffin cup molds in advance, and then place a small paper liner.

Squeeze the cake batter into the mold until it is 80% full.

Bake in a furnace at 170°C in a high-Bake T38 oven for about 13-15 minutes, then tap the tray when taking it out.

Finished product image, can be used after cooling.