Cranberry muffin cake

Overview

In my spare time on Sunday afternoon, I made a cranberry muffin cupcake. If I didn’t have a special paper cup, I used an aluminum cup mold instead. I didn’t care about the form, but the inner taste and the feeling of my taste buds.

Tags

• baking
• baking powder
• butter
• dried cranberries
• low gluten flour
• milk
• powdered sugar

Ingredients

Steps

1. 1 300g low-gluten flour, 150g butter, 160g powdered sugar, 18g baking powder, weigh and set aside.

   

2. 2 150ml of milk for later use.

   

3. 3 Mix the cake flour and baking powder and sift together.

   

4. 4 Beat two to three eggs and set aside.

   

5. 5 Mix the butter softened at room temperature with the powdered sugar. Add the powdered sugar in 2 to 3 times, stirring with a whisk each time.

   

6. 6 Beat until it becomes a pale, thick cream.

   

7. 7 Add the egg liquid in two batches and mix well with a whisk.

   

8. 8 Pour in one-third of the low-gluten flour and stir evenly with a whisk.

   

9. 9 Add 150~160ml of milk and mix with a whisk to form a batter.

   

10. 10 Add another two-thirds of the low-gluten flour, cut and stir with a spatula until the particles are eliminated.

    

11. 11 It should become a very thick batter in the end.

    

12. 12 Soak the dried cranberries in warm water until soft, then drain and add to the batter.

    

13. 13 Continue to mix evenly with a spatula.

    

14. 14 Brush the mold with oil, pour the mixed batter into it, fill it up to about 70%, scrape the surface, and vibrate it a few times to release air bubbles.

    

15. 15 Preheat the oven for ten minutes, set the temperature to 180 degrees, and turn the heat up and down. Bake for 25~30 minutes. (Depending on the size of the mold, adjust the baking time)

    

16. 16 The fragrant, crispy on the outside and tender on the inside cranberry muffin Cupcake is out of the oven! It smells delicious!