Butter-cream Cupcake

Butter-creamCupcake

Introduction:

"This is a family version of cupcake, butter cream can be applied to a variety of Western snacks, and easy to learn. I recommend it to you

Production steps:

Step 1: the first step is to prepare all the ingredients, and turn on the oven to preheat, 180 degrees, preheat for 10 minutes.

Step 2: mix the first four dry powder samples of the main material.

Step 3: mix and stir the remaining materials in the main material.

Step 4: mix steps 2 and 3.

Step 5: pour the cake liquid into the mold and put it into the oven. It takes 18-20 minutes to bake at 180 degrees.

Step 6: take out the baked cake and let it cool. Because you need butter to mount flowers, it will melt when preheated, so the cake must be cool.

Step 7: beat the butter softened at room temperature.

Step 8: then add the powdered sugar (icing) and milk, stir together until you know the right cream.

Step 9: mount the flowers and decorate them. That's it!

Materials required:

Cake powder: 130g

Sugar: 130 g

Baking powder: 2 tsp

Salt: 1 / 4 teaspoon

Blackcurrant jam: 3 tbsp

Egg: one

Water: 120 ml

Vegetable oil: 60 ml

Milk: 60 ml

Butter: 130g (softened at room temperature)

Powdered sugar: 230g (frosting)

Note: this cake is actually very light, so don't be afraid of fat. Moreover, this cake has a long shelf life and can be kept in the refrigerator for 5 days without hardening.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour