Heavy-oil cupcakes
By VicentaLakin
The cupcakes are delicious and lovely. They're the ideal partners for tea. And it's easy to make it, it's nothing to worry about, and you can add a variety of nuts or fruits to it if you want to eat it. (Because it's a heavy-oil cupcake, it's better to put a little bit of oil back on the stove before eating
Recipe Recommendations
- eggs 500G
- soft white sugar 350g
- liquid butter 400g
- low-gluten flour 500G
- baking powder 10g
- milk powder 15g
- raisins appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Heavy-oil cupcakes
1
(b) Smuggle eggs and sugar into the basin and mix sugar
2
Slowly adding salad oil to the mixer, even with eggs
3
(b) Add powdered powder and mix it evenly
4
The flour and the milk powder are sifted and then added, so that they are even to the point where they are not particles
5
(b) Adding the hot water of the fruit to the paste, evenly mixed
6
Put the made pasta in a bag and squeeze it into a paper cup, full of seven cents
7
(b) to make a 22-min baron at 165 degrees with a decoy oven, which is fine with a light yellow oven
8
One at a time. Sweet
9
Tea time