Cranberry muffin Cupcake

Cranberry muffin Cupcake

Introduction:

"I just can't be idle, but I don't want to make complicated ones, so I have to make this kind of cranberry Muffin Cake, a super simple quick cake with zero failure! But this time, I was a little disappointed. I can only put three cups. Maybe my paper cup is a little big... So this is the weight of three big paper cups. Please pay attention to it. "

Production steps:

Step 1: prepare the materials

Step 2: put milk and vegetable oil in a bowl and stir slightly

Step 3: add the egg liquid that has been dispersed and stir well

Step 4: add the sugar and stir well

Step 5: mix the flour, baking powder and salt evenly, sift into the milk and egg liquid, cut and mix evenly with a scraper, and do not stir in circles

Step 6: add the dried cranberry, cut and mix until even, without stirring many times, the batter looks rough at this time

Step 7: oven 180 degrees for 10 minutes, cake paste into the cup mold, 2 / 3 full, baking 180 degrees, middle, 25 minutes

Materials required:

Low gluten flour: 100g

Baking powder: 6 g

Egg: 20g

Vegetable oil: 30g

Fine granulated sugar: 30g

Salt: 1g

Milk: 80g

Dried Cranberry: 40g

Note: 1. Add the sifted dry materials, and do not stir in circles when stirring, so as to avoid gluten in dough. 2. Dry materials and wet materials should be mixed into batter and baked as soon as possible, so that the baked cake can expand higher. 3. The vegetable oil here can also be changed into butter, but the butter needs to be heated and melted Liquid and then 4, paste in a paper cup should not be more than 8 full, otherwise it will expand too much and overflow

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet and sour