Butterfly Love Flower Honey Paper Cup Cake

1. First, break up the eggs and add sugar and honey

2. First, use an electric egg beater to beat the eggs at low speed, fully dissolve them with honey and sugar, and the egg mixture will have medium-sized bubbles

3. Beat the egg mixture to a very thick state, lift the beater, and if the batter drips, a pattern can be drawn on the surface of the batter, and the pattern will not disappear for a long time. Keep 2-3 centimeters of batter on the head of the beater without dripping

4. Sift half of the low gluten flour into the beaten egg batter and quickly use a rubber scraper to flip it up from the bottom. Mix the flour and egg batter roughly, then sift in the remaining half of the low gluten flour. Stir well, the flour and cake are fully dissolved, and no granular flour can be seen. Do not stir in circles, and pay attention to controlling the time as it can easily defoaming over time

5. Mix the melted butter and milk evenly, and slowly add them to the batter in stages

6. Mix evenly with a rubber scraper

7. Pour into the cake mold and make it 80% full. Preheat the oven, middle layer, at 160 degrees for about 18 minutes. The surface is golden and can be fired.

8. Take it out of the furnace and wait for it to cool down before mounting the flowers

9. Whisk light cream with sugar, take half of it and add light yellow pigment. Put it in a decorative bag on the vertical side, white cream on the other side, and a little yellow cream on the other side

10. Complete, add some silver sugar embellishments. The butterfly is made of glutinous rice wafer paper and can be eaten

11. Beautiful finished products

12. Beautiful finished products