Coco cupcakes
By VicentaLakin
Kids like cakes, and my baby likes chocolate, and it feels like cocoa powder isn't good for kids, so every time it's added, not only does it smell like chocolate, but it also effectively removes the smell of eggs. It's very simple to share this cocoa cupcake today, and it's not very demanding in terms of the amount of raw materials, it's very simple, it's perfect for starters, it's not so much a frame, it doesn't have to be careful at every step, it's easy to make delicious cakes, it's a cake-eating family.
Recipe Recommendations
- eggs three
- low-gluten flour 60 grams
- milk powder 15 grams
- cocoa powder 5 grams
- white granulated sugar 50 grams
- corn oil 25 grams
- the cranberry appropriate amount
- lemon juice few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Coco cupcakes
1
Prepare raw materials
2
Eggs in waterless, oilless containers with white sugar
3
Add a few drops of lemon juice and hit it with a low-speed egg-beater to pull the ellipsis
4
Add sifted low-banded flour and cocoa flour, evenly mixed, then evenly mixed corn oil
5
The cake is in the cup. It's full
6
Scrambled a few times and dropped the extra bubbles and added the right amount of cranberry dry
7
Put it in the middle and lower of the preheat oven, 140 degrees, about an hour
8
It's coming out. It's very softCoco cupcakes Make Tips
1. It is best not to use free-range eggs for making cakes, as they are not easy to whip;
2. Eggs taken directly from the refrigerator are not easy to whip; it is best to take them out one day in advance;
3. When whipping whole eggs, add a little lemon juice; if not available, a little white vinegar is fine. It is best to whip continuously at a low speed, which results in a stable batter;
4. Low-gluten flour and cocoa powder must be sifted; this not only ensures a fine texture but also prevents lumps when mixing;
5. When mixing the flour, do not stir in circles; mix up, down, left, and right, like stir-frying.