Champagne Cupcake
Champagne Cupcake
Introduction:
Production steps:
Materials required:
Low gluten flour: 100g
Ordinary flour: 75g
Baking powder: 2 tsp
Champagne: 70g
Half fresh cream + half milk: 80ml
Food pigment (Monascus powder): a little bit
Butter: 150g
Fine granulated sugar: 80g
Egg: 1.5
Vanilla extract: 2 drops
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: three quarters of an hour
Taste: milk flavor
Champagne Cupcake
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