Cranberry Muffin Cake-You Are Foodie

By Blair
7

Cranberry Muffin Cake

In my spare time on Sunday afternoon, I made a cranberry muffin cupcake. Without a special paper cup, I used an aluminum cup mold instead. I didn't care about the form, but about the internal taste and taste buds.

Main Ingredients

Auxiliary Ingredients

baking powder 18 g
Dried cranberry 100g

Step 1 . 300g of low gluten flour, 150g of butter, 160g of sugar powder, 18g of baking powder, weigh and reserve.

Step 2 . 150ml milk for standby.

Step 3 . Mix the low gluten flour with baking powder and sieve.

Step 4 . Beat two or three eggs.

Step 5 . Mix the butter softened at room temperature with powdered sugar, and add the powdered sugar in 2 to 3 times, each time with an egg beater.

Step 6 . Beat until it becomes white and thick cream.

Step 7 . Add the egg liquid in two times and stir well with the egg beater.

Step 8 . Pour in 1/3 of the low gluten flour and mix well with the egg beater.

Step 9 . Add 150-160ml of milk and stir it into batter with an egg beater.

Step 10 . Add two thirds of the low gluten flour, cut and mix with a scraper until the particles are eliminated.

Step 11 . Finally, it becomes very thick batter.

Step 12 . Soak the dried cranberries in warm water, drain and add to the batter.

Step 13 . Continue to stir evenly with scraper.

Step 14 . Brush the mould with oil, pour in the mixed batter, and scrape the surface. Shake a few times to make bubbles.

Step 15 . Preheat the oven for ten minutes, set the temperature at 180 degrees, and heat it up and down. Bake for 25-30 minutes. (Adjust the baking time according to the size of the mold)

Step 16 . The aroma is delicious, and the crisp cranberry muffin cupcake is ready! Fragrance!

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!