Cranberry cupcakes
By VicentaLakin
They're so hot, they can't stop
Recipe Recommendations
- eggs of 5
- frosting
- white sugar
- milk 40 grams
- corn oil 40 grams
- low-gluten flour 85 grams
- white vinegar few drops
- sweetening
- roast
- several hours
- senior
Steps for Cranberry cupcakes
1
You have to measure the number of grams to make the cake
2
Prepare water-free and oil-free basins for five yolks and 30 grams of sugar powder
3
Everything you need is accurate
4
A few drops of white vinegar have been added to the separated egg cleaners
5
In the yolk paste, 5 yolk + 40 milk + 40 grams of corn oil are used to mix the yolk paste with a blend
6
Add a few drops of white vinegar and 60 grams of white sugar three times
7
The protein is solid when it comes to the egg-beater, and it looks like it's down here
8
then take a third of the protein paste and mix it in the yolk paste
9
Pour the good egg fluid into the paper cup. Medium
10
Put cranberry on it
11
And then you're gonna vibrate the cup a few more times, and you're gonna blow up the bubble inside and you're gonna make the cake fall. Fall
12
The oven preheats 10 points, puts a glass cake 150 degrees and a fire 50 points
13
It's time
14
No crack, no collapse
15
Map of finished products
16
Powder and soft
17
I can't stop it
18
Map of finished products