Hey Lykkers! Who doesn't love a good cupcake, right? They're the perfect treat for any occasion, especially if you've got little ones at home. Paper cupcakes are especially great because they're portable, easy to eat, and hygienic.

Plus, the best part is that you can decorate them however you like! This simple recipe will help you make around 22 cupcakes, and the best thing is – they won't collapse or shrink at the waist! So, whether you're making them for breakfast or afternoon tea, this recipe is spot on!

Ingredients

To get started, you'll need:

• 90g milk

• 60g corn oil

• 105g all-purpose flour (low-gluten)

• 6 eggs (roughly 60g each, with shells)

• 80g sugar

• Lemon juice (to taste)

This recipe should yield about 22 cupcakes. If you're baking for fewer people, you can always halve the ingredients to avoid waste. Just remember that if you're using smaller eggs, you might need to add an extra egg to maintain the consistency!

Step-by-Step Instructions

Step 1: Mix the Wet Ingredients

Start by combining the milk and corn oil in a mixing bowl. Whisk them together until they're well emulsified and smooth. The oil will help give the cupcakes a moist texture.

Step 2: Add the Flour

Next, sift in the low-gluten flour. Stir gently with a spatula or whisk until the flour is fully incorporated, and you no longer see any dry patches. Don't overmix to avoid developing too much gluten!

Step 3: Separate the Eggs

Now, carefully separate the egg whites from the yolks. Add the egg yolks to the batter you've just prepared. Use a Z-shaped motion to fold them in evenly. At this point, your batter should be smooth and slightly thick.

Step 4: Whip the Egg Whites

In a clean, dry bowl, beat the egg whites. Add the sugar gradually as you continue to beat, and a splash of lemon juice to help neutralize the eggy smell. Beat until the mixture reaches stiff peaks – when you lift the whisk, the peaks should stand up straight without flopping over.

Step 5: Fold the Egg Whites Into the Batter

This step is crucial for keeping the fluffiness of the cupcakes. Take one-third of the whipped egg whites and gently fold it into the batter using a cutting motion. Then, fold in the remaining egg whites in two more batches, ensuring that the mixture stays light and airy. Be gentle! Avoid stirring too aggressively as you don't want to deflate the egg whites.

Step 6: Fill the Cupcake Cups

Once your batter is ready, it's time to transfer it into the cupcake liners. Fill each cup about 70-80% full. This ensures that they have enough room to rise without spilling over. You should get about 22 cupcakes with this amount of batter.

Step 7: Bake the Cupcakes

Place your cupcake tray in the lower rack of your preheated oven. Set the temperature to 125°C (257°F) and bake for about 25 minutes. After that, increase the temperature to 140°C (284°F) for another 25-28 minutes. If your oven has a convection setting, use it for more even coloring. Every oven is different, so keep an eye on your cupcakes toward the end of the baking time to avoid burning.

Step 8: Let the Cupcakes Cool

Once your cupcakes are golden and firm, remove them from the oven. Gently tap the tray to release any excess air, and let them cool on a rack. This helps prevent them from shrinking or collapsing as they cool down.

Step 9: Serve and Enjoy!

When they're completely cool, peel off the cupcake liners, and your cupcakes are ready to be devoured! These cupcakes are perfectly soft, with a delicate, melt-in-your-mouth texture. You can add some whipped cream or frosting on top if you'd like a little extra sweetness and decoration.

Tips and Tricks

• Egg Size Matters: The recipe works best with large eggs (around 60g each). If you're using smaller eggs, increase the number to 7.

• Egg White Tips: Make sure your bowl and whisk are free of oil or water, as this can prevent the egg whites from whipping properly. Start on a low speed and gradually increase it. Once you see stiff peaks forming, stop beating.

• Don't Overmix: The key to fluffy cupcakes is a light touch when folding the egg whites into the batter. Mix quickly and gently to preserve the airiness.

Conclusion

Making these cupcakes is a fun and simple way to treat yourself and your loved ones to something delicious. The light texture and no-collapse promise make these cupcakes perfect for any occasion, whether it's a quick breakfast or a special afternoon tea. Give this recipe a try, and let us know how your cupcakes turned out! We're sure you'll love them. Enjoy, Lykkers!