Whole egg sponge cupcake

1. Prepare the ingredients and make the cake habitually by preparing the ingredients and various tools needed in advance. This way, you won't be in a hurry when making the cake. Sift the flour and dissolve the butter in advance

2. Crack the eggs into a bowl, pour in 80 grams of fine sugar, and put them in a hot water pot. Heat slowly over low heat and use an electric mixer to beat until the eggs become thick. The color of the eggs will become lighter, and the volume will be more than twice as large. Lift the mixer and it will show obvious patterns, which will disappear within a few seconds. After beating, lift the mixer bowl away from the water surface

3. Sift in the powder and mix evenly with a rubber scraper. The powder will sink, so be sure to mix from bottom to top without making circles to avoid defoaming

4. Add butter and milk and continue stirring evenly. When stirring, also flip from bottom to top because butter and milk will sink to the bottom. Once the cake batter is mixed, it is ready

5. Put it into the prepared paper cup. This batter is relatively thin and easy to drip, so be careful when packing it. You can use an ice cream scoop or a piping bag, and for piping bags, use a large size

6. Bake at 140 degrees Celsius in the middle layer of the oven for 20 minutes and remove (my oven thermometer is 20 degrees lower than the oven)