Recipe for red velvet cup cake

1. Separate the egg yolk and egg white, and place them in two water-free and oil-free plates.

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  2.First make the egg yolk paste;
  Add 1/4 of the sugar to the egg yolk powder, stir until the powdered sugar is completely dissolved and the egg liquid becomes thick.

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  3. Add the corn oil and milk into the egg yolk liquid in 3 batches, each time adding Stir well before adding the next time, then add vanilla extract and mix well.

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  4. Mix the low-gluten flour, red yeast rice powder, baking powder and salt evenly, and then Sift into the egg yolk liquid, stir gently until evenly mixed, and set aside until smooth.

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  5. Make meringue;
  Add 2 drops of lemon juice or white vinegar to the egg whites , use an electric whisk to beat until rough foam, add 1/3 of the powdered sugar, beat until the foam becomes fine (you can preheat the oven to 150 degrees at this time)

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  6.After the foam is fine, add 1/3 of the powdered sugar and beat until lines appear.

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  7. After beating until lines appear, add the remaining powdered sugar and beat until hard peaks form., a short peak will appear when the egg beater is lifted.

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  8. Stir 1/3 of the beaten meringue and egg yolk paste evenly.

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  9. Pour all the mixed egg yolk paste back into the egg whites, and stir again Evenly.

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  10. Pour the mixed cake batter into the paper mold and put it in the preheated oven and bake for 20 minutes.

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  11.After the baked cake embryo is completely cooled, remove the film.