If the first night you suddenly realize that your family hasn’t prepared tomorrow’s breakfast, a simple fix will quickly get you ready for tomorrow’s breakfast! The Goods. As the morning sun slants over your kitchen window, strong coffee with a sweet cupcake will make your new day have a A good start.
And, of course, the result is a minimalist version of the cupcake. It’s not dazzlingly decorative, it doesn’t have a lot of variation in ingredients and flavours, but it’s good enough. It satisfies the basic needs of a cake – soft, fluffy and sweet. You can think of it as a Uniqlo-style cupcake – good enough!
(coll.) egg white
low gluten flour
Minimalist cupcake recipe
Melt the butter over low heat, then pour it out and let it cool.
If you need a charred hazelnut flavor, let the butter fry a little longer.
Whip the egg whites. Beat the egg whites vigorously to make them foamy, then add the sugar in small amounts and several times to make the whites more stable.
Until the egg white foam is white and creamy and stable.
Pour the cooled melted butter into the whipped egg whites, taking care to slowly pour in the butter from the rim of the mixing bowl to avoid defoaming the egg whites.
Sift the low gluten flour into a mixing bowl
Mix quickly so that the egg whites and butter are well mixed and not foamy.
Carefully pour the mixed batter into one paper cup
Preheat the oven to 180 degrees, then place the cupcake batter in the oven and bake for 15 minutes.
Once the cupcakes are cooked, remove them from the oven and place them on a cooling rack to cool before serving.
You can spread whipped cream, chocolate sauce on the finished cupcakes, have fun:)
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