How to make Cupcakes

Ingredients

For the cake body:

• Low - gluten flour: 120 - 150 g

• Granulated sugar: 100 - 120 g

• Eggs: 2 - 3

• Milk: 100 - 120 ml

• Corn oil: 50 - 70 ml

• Baking powder: 1 - 2 teaspoons

• Salt: 1 - 2 g

• Vanilla extract (optional): 1 - 2 drops

For the decoration materials:

• Powdered sugar: 100 - 150 g

• Butter: 50 - 70 g

• Milk: 10 - 15 ml

• Gingerbread snowflakes (can be homemade or purchased): an appropriate amount

• Red decorative ribbons (can be purchased): an appropriate amount

• Fresh pine branches (optional): an appropriate amount

• Small red berries (optional): an appropriate amount

• Tea seasoning: 3- 5g

Instructions

Make the cake

1. Preheat the oven to 180°C.

2. In a large bowl, combine the cake flour, caster sugar, baking powder and salt.

3. In another bowl, beat the eggs and add the milk, corn oil and vanilla extract (if using) and mix well.

4. Pour the liquid mixture into the flour mixture and stir until a smooth batter forms.

5. Pour the batter into paper cups, filling each cup about two-thirds full.

6. Place the paper cups in the preheated oven and bake for 18 - 22 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Remove the baked cake and cool on a cooling rack.

Make the frosting

1. In a bowl, combine the icing sugar and butter and beat with a whisk until light and fluffy.

2. Gradually add the milk and continue beating until a smooth frosting forms.

Decorate the cake

1. Put the icing into a piping bag and pipe patterns on the cooled cake.

2. Place gingerbread snowflakes on the top of the cake.

3. Use red decorative ribbon to wrap around the paper cupcakes.

4. Decorate with fresh pine branches, tea seasoning and small red berries as desired.