迷你小蜜蜂杯子蛋糕~

 VANILLA SPONGE CUPCAKES (Recipe for 30 cupcakes) Cupcakes
 100 g  eggs
 6 g glucose
 40 gcastor sugar
 40 g cake flour
1/16 tsp salt
 10 g full-fat milk
 30 g corn oil add to milk ½ tsp vanilla extract add to milk and corn oil cooking chocolate abit slice of hazel slice
     
 To make cupcakes, whisk eggs, glucose and castor sugar till ribbon stage, i.e. mixture is pale and, when whisk is lifted, drips back into bowl and stays visible. Sift half of cake flour into egg mixture, moving sieve around bowl so that flour isn't clumped in one area. Gently stir just top part of eggs with whisk, till you see only a bit of flour. Sift remaining half of flour as before. Repeat gentle mixing, this time till you don't see any flour. Stir milk, oil and vanilla extract till well mixed. Gently drizzle mixture around bowl. Mix with whisk till you don't see any oil, again stirring just top part of batter. Using spatula, scrape down thoroughly and fold till just evenly mixed. Divide batter equally between muffin cups, i.e. 27 g each. Bake 10 minutes on middle shelf till batter is risen. Transfer to upper-middle shelf. Continuebaking till golden brown and slightly springy when pressed, another 5 minutes or so. Remove cakes to wire rack. Wait5 minutes. Unmould. Serve whilst warm and top is slightly crusty. Alternatively, leave till cool and serve topped by drawing a line like bee ,and use 2 slice of hazel slice to do bee wing