Mini Exquisite Cupcakes: A Sweet Guide from Ingredients to Finished Product

Small cakes are centered around "exquisite，diverse flavors，and versatile scenarios, focusing on "burden-free enjoyment" — each piece is controlled at 50-80g, which can satisfy the taste buds without the pressure of excessive intake. They are suitable for various scenarios such as single-person meals, afternoon tea, and gifts.

Diverse shapes: Mini sizes like round, square, and flower-shaped, paired with fruit slices (strawberries, blueberries), glazes (chocolate, mirror glaze), and decorations (buttercream, meringue). Each piece can be a visual highlight, perfect for sharing on social platforms.
Fresh colors: Based on the natural colors of ingredients (such as matcha green, strawberry red, mango yellow), artificial pigments are avoided, presenting a naturally healing visual effect.
Daily supply: Enjoy it with milk for breakfast or coffee in the afternoon. The individual packaging is convenient to carry, allowing you to enjoy it anytime, anywhere.
Ceremony: For gatherings with friends or birthday parties, they can be combined into a "small cake tower" to save the trouble of cutting. When used as a gift, they are packed in gift boxes (e.g., 6 pieces/box), which are both beautiful and thoughtful
.Ingredients (about 12 pieces, single mold size 5cm×5cm)
Eggs: 3 (separate egg yolks and egg whites)
Low-gluten flour: 60g - Milk: 40ml - Corn oil: 30ml
aster sugar: 40g (30g for egg whites, 10g for egg yolks)
Lemon juice: a few drops (or white vinegar to stabilize egg whites)
Decoration: 50g whipped cream, appropriate amount of strawberries/blueberries, a few mint leaves
Making the egg yolk paste
Add lemon juice to the egg whites, add 30g caster sugar in 3 batches, and whip with an electric whisk: add sugar for
Add 10g caster sugar to the egg yolks, stir with an egg beater until the sugar dissolves. Add corn oil and milk in sequence, stir until emulsified (no oil stars floating). Sift low-gluten flour into the egg yolk paste, stir with a rubber spatula until there are no dry powder particles (avoid stirring in circles to prevent gluten formation).
Whipping the egg white cream
Add lemon juice to the egg whites, add 30g caster sugar in 3 batches, and whip with an electric whisk: add sugar for the first time until the fish-eye bubbles disappear; add sugar for the second time until the foam becomes 细腻 smooth; add sugar for the third time until the whisk is lifted to form upright small 尖角 (dry foaming).
Mixing the batter
Take 1/3 of the egg white cream and add it to the egg yolk paste, stir evenly with a spatula (stir from the bottom upwards to avoid defoaming). Then pour the mixed batter back into the remaining egg white cream, and continue to stir until it is 细腻 and smooth.
Baking
Brush the mold with a thin layer of oil (or line with oil paper). Put the batter into a piping bag and squeeze it into the mold until it is 80% full (to avoid overflowing when expanding). Preheat the oven to 150℃, bake in the middle layer for 20-25 minutes (adjust according to the mold size; it is done when the surface is golden and springs back when lightly pressed). After taking it out of the oven, immediately invert it on a cooling rack to cool, to prevent shrinking.
Decoration
Add 10g caster sugar to the whipped cream and whip until it forms lines. Put it into a piping bag, squeeze it on the cooled small cakes, and decorate with strawberries, blueberries, and mint leaves.
Through the above method, small cakes are not only a dessert, but also a carrier of conveying a "relaxed and pleasant" attitude towards life. From preparation to production details, they fully meet our desire for "exquisite sweetness".