Honey cupcakes
By VicentaLakin
Honey cupcakes, no cracks, no contractions, soft and delicious, just do it, and it'll work once. I used honey in this cake instead of some sugar, which is full of protein and vitamins, which is more nutritious and which makes the cake's scent more delicious. I'm using the honey of a masked bear. This honey can not only drink water, but also eat directly. Perky honey is different, it's snow solid, tastes like ice cream, and kids like to use it for water. It's a very fragrance for making cakes. It's also a secret for cakes. I'll share it with you today
Recipe Recommendations
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Honey cupcakes
1
Preparation materials
2
We'll sift through the big bowl first。
3
Heating corn oil to 85 degrees and pouring it directly into flour with a razor to smooth it down quickly would lower the convulsion of the flour and make the cake more subtle。
4
The three eggs were separated from the yolk protein, three were added to the paste and the whole egg was evenly mixed。
5
In the yolk paste, 30 grams of twigs of snow honey is evenly mixed。
6
The velvet drops into a suitable amount of red velvet, where the velvet increases the flavor and colour, and can be added to the personal taste。
7
The sugar is then trimmed three times into the protein, and the last time with starch, it's enough to cause a short tip. The oven starts to burn 115 degrees。
8
Take a third of the protein and put it in the yolk paste
9
And then you pour the mixed paste into the protein, and the last paste into the bag。
10
it's about 8.5 cents。
11
Put the cake in the middle of the oven and roast it at 115 degrees and 45 minutes, turn 115 degrees and 125 degrees and bake for 15 minutes, with 130 degrees and 8 to 10 minutes。