Light cream cranberry cupcakes
By VicentaLakin
There's always light cream left over when you're making a flower cake. You can make this cake. It's softer and smoother than Chien. It's good
Recipe Recommendations
- low-gluten flour 100g
- fine sugar 50g
- salt 1g
- baking powder 2.5ml
- dried cranberries 30g
- eggs of 2
- light cream 150g
- milk fragrance
- roast
- an hour
- ordinary
Steps for Light cream cranberry cupcakes
1
quantified raw materials, 30 g sugar with light cream, salt with light cream, 20 g sugar with eggs, powdered with flour, evenly mixed2
It's light cream to the surface3
Eggs and sugar mix evenly, and then sift into flour4
We mix flour and eggs evenly with egg-pumpers5
In the light cream6
Smash it and load it in a bouquet7
Squeeze some of the cake on the bottom of the cup and put it in cranberry dry8
Squeeze some cake till the cup is eight9
140 degrees, mid floor, 40 minutes to bakeLight cream cranberry cupcakes Make Tips
Must have been a mixture of eggs and flour and added to the light cream, otherwise it's easy to melt, not to mix all the egg fluids directly into the light cream, and it'll melt, and it'll taste like a marfin cake