Cranberry cupcakes
By VicentaLakin
It's a small cake with a twilight, light, fine tastes, and it's made without a twilight mouth, with a spoon, and it's baked with a cute little twirl, and a shooting star calls a titty cake。
Recipe Recommendations
- eggs of 4
- low-gluten flour 80 grams
- milk 70 grams
- white sugar 50 grams
- rapeseed oil 40 grams
- dried cranberries 5 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Cranberry cupcakes
1
All material back up。
2
Separate yolk from eggnog, addseed oil to the yolk, modulate milk, sift in base band flour, and add shredded cranberry dry。
3
Pumping eggs and sugar into dry hair bubbles。
4
In three minutes, the frost was turned into a yellow paste。
5
Fine cake paste。
6
Put a little paper cup on it。
7
Put the cake in。
8
The oven is 200 degrees preheated and the fire is 170 degrees and 15 minutes。
9
Come out cold, seal it。
10
See if it's tempting。Cranberry cupcakes Make Tips
The temperature of the oven itself。