Soft Cupcake

Separate the eggs into two containers that are free of oil and water.

Beat the eggs and add milk.

Add cooking oil and mix evenly.

Sift in the cake flour and fold evenly.

The egg yolk mixture is finished.

Beat the eggs until smooth, then add half of the sugar and continue to whisk.

Add the other half of the sugar again and continue beating until stiff peaks form.

Fold the meringue into the egg yolk batter until well combined.

Pour the beaten egg yolk mixture into the meringue and continue folding until evenly mixed.

Pour the mixed cake batter into a mold lined with cupcake liners and tap to release bubbles.

Preheat the oven to 120°C for 10 minutes and bake for 20 minutes, then turn to 135°C and bake for 10 minutes, and then turn to 145°C and bake for 10 minutes.

While baking, 2 eggs were just enough to make 6 cupcakes.

The baked cupcakes are taken out of the oven to cool.

The finished product is plated, neither collapsing, sinking, nor sticking.

The finished cupcake is full and does not shrink.

The cupcakes look good and are soft and delicate.

The cupcake is soft and fluffy, melting in your mouth.