Cranberry cup cake

Overview

I usually make some cookies and cakes when I have free time and put them at home as snacks for children for breakfast. It is healthy, hygienic and safe for me. Sometimes I make a 6-inch or 8-inch cake that is too big to finish and cannot be put away, so I choose to make cup cakes that are easy to bake and easy to store. Children can eat them clean and take them to share with friends.

Tags

• baking
• corn oil
• cranberry
• egg
• low gluten flour
• sugar
• lemon juice

Ingredients

Steps

1. 1 Weigh the required materials and set aside.

   

2. 2 Crack the eggs into a bowl, add sugar and a few drops of lemon juice and beat quickly with a whisk.

   

3. 3 Beat the chicken pulp until the egg beater can stand up sharply when lifting the chicken pulp.

   

4. 4 Sift in the low-gluten flour and turn it up and down evenly without making circles to avoid defoaming.

   

5. 5 Add the corn oil to the evenly stirred slurry and stir evenly.

   

6. 6 Pour the mixed batter into the cup eight-quarters full and sprinkle cranberries on top.

   

7. 7 Place in a preheated oven and bake at 180 degrees for 20 minutes.

   

8. 8 Twenty minutes later the healthy and delicious cranberry cup cake came out of the oven.