Milk flavored Cupcake

Milk flavored Cupcake

Introduction:

"It's made from the famous Sicilian orange cake Because I'm in the northwest. It's hard to find oranges with skin at this time But even if it's shoddy, I have to use the four words used by British chef Rick when he introduced the cake in his book: richest, moistest, butteriestandyet lightest to describe it! "

Production steps:

Step 1: soften the butter at room temperature, add sugar and stir (lighten the color and enlarge the volume)

After the second step of emulsification, add the butter 3 times each time.

Step 3: mix low flour, baking powder, salt, sift and add all into the butter paste. Stir slowly

Step 4: add milk and rum, stir well

Step 5: oven 200 degrees waste heat, paste into a paper cup, into the oven for 19 ~ 22 minutes

Materials required:

Low powder: 63g

Fine granulated sugar: 47.5g

Egg: 1

Butter: 63g

Milk: 20ml

Rum: 1 / 4 spoon

Baking powder: 1 / 8 spoon

Salt: a handful

Note: 1, to make a Sicilian orange cake, change the milk into orange juice, and add a small spoon of orange peel or sugar orange peel, the dander must be added, otherwise no orange fragrance. 2, to decorate the icing, I use 100g butter and 100g cheese, add 40g sugar powder to mix well, and the jam is cranberry sauce

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet