Pleasant Goat Cream Cup Cake

1. First, make a sponge cupcake: Prepare all the ingredients and preheat the oven to 170 degrees Celsius for 10 minutes.

2. Mix lemon juice with corn oil, stir with egg beater until emulsified, with a white color and no obvious oil droplets on the surface. Tip: Lemon juice is used to enhance the aroma and add a moist texture to the cupcake. Corn oil can also be replaced with salad oil, do not use smelly soybean oil or peanut oil.

3. Whole egg whisk: Pour the entire egg into a dry and oil-free egg beater, add granulated sugar and salt, and use an electric whisk to beat in a circle in one direction.

4. Whip the whole egg mixture until the volume expands by about three times, the color turns white, the patterns are obvious, and when the egg beater is lifted, the dripping marks will not disappear quickly. The beating of the whole egg is complete. Tip: Compared to separate egg whites and yolks, whole egg whisking is easier to operate and has a higher success rate. Whole egg mixture is easiest to beat and has the highest stability at 40 degrees Celsius, so it is best to remove the eggs from the refrigerator in advance and let them sit at room temperature

5. Sift low gluten powder into the beaten whole egg mixture twice and gently stir from the bottom until there is no dry powder. Pour in the mixture of lemon juice and corn oil twice more (the one mixed in step 2), and gently mix well. Tip: The volume of the mixed cake batter should be roughly the same as that of the whole egg after being beaten. If the volume is significantly reduced, or the mixed cake batter is rough and has large holes, it indicates that the whole egg is not beaten enough, or the mixing technique is not correct, resulting in defoaming. Such cupcakes will shrink and collapse after baking.

6. Put the cake batter into a cutting and decorating bag, squeeze it into a metal mold lined with a soft paper tray, and fill it eight tenths full. Place the mold in the middle layer of the oven, start the upper and lower flames while heating, and bake for about 18 minutes. The specific temperature and time should be adjusted according to the actual furnace temperature of different ovens. Tip: The soft paper holder I am using is from Xuechu brand, with a bottom diameter of about 4.5cm. It is available in brown and white and needs to be used together with a metal mold. I used a white paper tray this time, and the operation steps are exactly the same as when I used a brown paper tray before, so I won't repeat the steps.

7. Place the baked cupcake on the drying net to cool down.

8. Pour the light cream that has been refrigerated overnight into a clean egg beater, add white sugar, and beat at low speed with an egg beater. Tip: Refrigerated whipped cream is easier to beat. If you don't have time to refrigerate, you can also sit the egg beater in ice water and beat it. Note that natural light cream is prone to excessive whipping, so it should be whipped at a low speed at the beginning. Once whipped excessively, light cream will separate water and oil, resulting in water leakage, and cannot be used for decorative purposes.

9. Whip the light cream until it is in a piping state, with clear patterns and almost no flow behind the side basin.

10. Put the whipped cream into a medium, 6-speed star shaped flower mouth piping bag. Tip: The choice of flower mouth depends on the size of the cupcake. You can also choose an 8-tooth star shaped flower mouth.

11. Squeeze out spiral and star patterns on top of the cooled cupcake to create the wool hairstyle of Pleasant Goat. Note that due to the need to make four different Pleasant Goat, each hairstyle may be slightly different. Leave appropriate space on the face to avoid having nowhere to draw facial features.

12. Melt the dark chocolate into a liquid over low heat in the microwave, put it into another small mouthed piping bag, and draw facial features and expressions for Pleasant Goat. The same procedure applies to red chocolate, by tapping on the red tongue and red faced egg in your mouth. The other ones were also drawn well.

13. Draw pairs of sheep horns on the remaining black chocolate paper and refrigerate for a moment until it solidifies. Tip: When drawing chocolate with sheep horns, try to add as much as possible and make the horns thicker so that they won't break easily when removed after solidification. In addition, the sheep horns should be drawn as long as possible, leaving the bottom part inserted into the cream.

14. Insert the solidified sheep horns into the appropriate position at the top of the cupcake.

15. Use red chocolate to draw the bow and red stripes on the horns of the beautiful sheep, and draw white stripes on the other ones. The cute Pleasant Goat cupcake is ready.