How to Make Framed Cupcakes with Italian Cream Frosting

2 eggs 60g low gluten flour

60g granulated sugar 20g butter

Supplementary Ingredients

100g butter 50g egg whites

powdered sugar (or granulated sugar) 40g coloring a few drops

Water 12g Decoration

Steps to Make Italian Cream Frosting Cupcakes

1. room temperature two eggs with 60g sugar, whipped with a whisk.

2. Insert a toothpick into the center of the batter and hold it for 3 seconds without falling over, which proves that the whipping is complete.

3. Sift in 60g of low-gluten flour in three batches. Sift in each time and mix well.

4. Melt 20g butter over water and add to the batter.

5. Preheat 170 degrees Celsius, 20-25 minutes on upper and lower heat.

6. 50g egg white with 20g powdered sugar, whip until neutral.

7. 20g granulated sugar plus 12g water, cook over medium-low heat. Cook sugar water until small bubbles, about 110 degrees. Pour into the egg white and continue to whip at high speed, beat until stiff peaks.

8. Whip 100g butter, use a whisk to mix the egg white with the butter in two parts.

9. Add 3 drops of coloring, put into a laminating bag and squeeze the flowers from the outside to the inside. Garnish with decorations.