Cranberry Sponge Cup Cake
Overview
The classic sponge cake is made into a small cup cake with cranberries. Not only does it taste sour and sweet, but it is also appetizing compared to the cuteness of the small cup. The finished cup cakes are paired with a beautiful small gift box or a beautiful packaging bag, and a New Year gift is ready! Take her quickly and go on a date with your friends! When everyone is sharing the delicious food, the praise and admiration for you will also make you feel like the stars are holding the moon. Don't hesitate, act quickly! This New Year is destined to be extraordinary!
Tags
Ingredients
Steps
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All materials are ready
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Cranberries cut into pieces
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Mix together with milk and corn and set aside
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Put the eggs into a basin without oil and water
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Use an electric mixer to make big foam, then add all the sugar
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Beat the egg liquid at high speed, lift the whisk head, the egg liquid will continue to droop, and the lines of the egg liquid will not disappear immediately within 10 seconds, the beating is completed
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Sift in the cake flour three times, stirring gently each time before sifting in new flour; now you can start preheating the oven to 170 degrees
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Stir into a uniform batter
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Scoop a little batter into the previously prepared milk, corn, oil and cranberry mixture, and mix evenly
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Pour into the batter basin and mix evenly to form a fine sponge cake batter
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Place the disposable paper cup mold in the mold and mold in advance, pour the cake batter into the cup, and make it 80% full
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Put in the preheated oven, 170 degrees, upper and lower heat, middle layer, about 20 minutes
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Take out of the oven, unmold, place on a rack to cool before eating
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There are another 6 waiting to be put into the oven, and will be cooled before eating
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Invite friends to have afternoon tea and small desserts and spend quality time together. Don’t forget, when you have time, make a few more to send to your friends!
