Step-by-step instructions on how to make traditional whole egg cupcakes

Ingredients ?

Eggs 3

Sugar 50 g (sweetness absolutely just right)

Colouring oil 30 g

Low-gluten flour 100 g

Raisins 5 g (like can be appropriate ?)

Sesame seeds moderate amount (decorative - black and white can be whatever you have in your home, put it)

White vinegar 4 drops (can also be used instead of fresh lemon)

Cake cups 17 (bottom of the cup is about 4cm)

Traditional full egg cupcake recipe ?

Pour 3 whole eggs, 50g sugar and white vinegar into a clean bowl and beat with an electric mixer (I use a handheld one) until the color becomes light and white.

Then?30 grams of salad oil on low speed and beat well

Sift 100 grams of low-gluten flour into the whipped cream and mix well until no flour can be seen, then?5 grams of raisins and mix well

This time to preheat the oven to 170 °

Put the mixture of the whole egg paste into a large laminating bag and squeeze it into the cake cups, 8 minutes full (this step is very time-saving and avoids waste). (this is a time-saving and waste-free step).

Then sprinkle with your sesame seeds and bake in the preheated oven at 170° for 25 minutes (keep an eye on it during the last few minutes so it doesn't overcook, as the heat of each brand of oven may vary).