My Cute and Fluffy Cupcakes

Name: My Cute and Fluffy Cupcakes
Cuisine: American
Ingredients: 70 grams Cake flour; 10 grams Almond flour; 2 grams Baking powder; 80 grams Butter; 60 grams Granulated sugar; 1 large Egg yolk; 1 large Egg white; 4 cm Vanilla beans

cookpad.japan @cookpad_jp

The foundation of these cupcakes is not a spongecake batter, but a butter cake batter (there's a difference)!
Without even adding heavy cream or milk, you can make a fluffy cake.
It's a great snack for young children.
I used to use whipped cream but...

This recipe is for 5 cupcakes, but you can make 6 out of it.
If you're planning to store it in the refrigerator, it will harden, so take it out to decorate at room temperature before eating. For 5 muffin molds/cupcake papers are deepness #9. Recipe by ko-ko

cookpad.japan @cookpad_jp

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Ingredients

70 gramsCake flour
10 gramsAlmond flour
2 gramsBaking powder
80 gramsButter
60 gramsGranulated sugar
1 largeEgg yolk
1 largeEgg white
4 cmVanilla beans

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Steps

1

To make the tiramisu cream, use. (If you add minced strawberries, you could also make a delicious strawberry cream.)
2

Sift together the flour, almond flour, and baking powder. Preheat the oven to 170°C.
3

Separate the egg yolk from the whites. Add 20 g of granulated sugar to the egg whites and make a meringue. Put in the refrigerator until needed.
4

Add the rest of the granulated sugar to the butter and mix well. Add the egg yolk and continue mixing.
5

Slit open the vanilla bean vertically, scrape the seeds from the pod, and add to the mixture.
6

Sift the previously sifted powdered ingredients into Step 5 and gently mix together.
7

Add the meringue in 3 batches to Step 6, lightly mixing with each addition.
8

Pour an equal amount of the batter into each muffin mold.
9

Bake at 170°C for 20-25 minutes. (I bake mine for about 22 minutes.)
10

Once you spread the tiramisu cream on top, they're done.
11

Here, I cut the top off to make a lid and inserted cream and fruit.