How to make traditional whole egg cupcakes?

Three eggs.

50 grams of fine sugar (the sweetness is absolutely just right)

Salad oil 30g

Low-gluten flour100g

5 grams of raisins (do you like it? )

Proper amount of sesame seeds (decoration-black and white).

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

Cake paper cups 17 (about 4cm at the bottom)

Traditional whole egg cupcakes?

Pour 3 whole eggs, 50g of sugar and white vinegar into a clean basin and beat with electric egg beater (I use my hand) until the color turns pale and white, and it won't disappear when it is lifted.

And then what? 30g salad oil is beaten evenly at low speed.

Sift100g of low-gluten flour into the beaten whole egg liquid and stir well until no flour can be seen. Then? 5 grams of raisins are mixed evenly.

At this time, the oven is preheated 170.

Put the stirred whole egg paste into a large mounting bag and squeeze it into a cake paper cup until it is 8 minutes full (this step saves time and avoids waste).

Then sprinkle your sesame seeds, put them in the preheated oven, and bake for 25 minutes at 170 (remember to observe them in the last few minutes to avoid overheating, because the ovens of various brands may have poor heat).