Cream muffin cake

Overview

I haven’t made a small cream cake for a long time. Last time at the company party, the people were not big enough, so I made some small paper cups. Between the big cakes, I made a chiffon base, and the small paper cups were made into yogurt muffins. The taste is also very good, but it is a pity that there is no cream, otherwise the cake would be more beautiful. The muffins are relatively soft made with yogurt, and I divided some of them out and added cocoa powder. This way, I have two flavors in one cup and it tastes pretty good.

Tags

• baking
• old man
• afternoon tea
• muffin
• birthday
• baking powder
• cake flour
• cocoa powder
• corn oil
• egg
• kiwi
• orange
• whipping cream
• white sugar
• yogurt

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Beat the eggs with sugar until the sugar dissolves

   

3. 3 Add corn oil and stir well

   

4. 4 Add yogurt and stir well

   

5. 5 Divide the liquid mixed in the previous step into two equal parts. Sift into one part 100G low flour and half a spoonful of baking powder

   

6. 6 Stir quickly and lightly until there is no dry powder, and it becomes the original muffin batter

   

7. 7 In another portion, add a mixture of 90G low flour + 10G cocoa powder + baking powder (it is best to sift the three powders

   

8. 8 Mix into cocoa muffin batter

   

9. 9 Place the two batters alternately into muffin cups

   

10. 10 Place in the middle rack of the oven at 180 degrees and bake for about 18 minutes

    

11. 11 Pour the light cream into the milk pot, add a spoonful of sugar, and beat with an electric egg beater

    

12. 12 Put the cream into a piping bag, slice the fruit, and let the cake cool

    

13. 13 Pour the cream on top of the cake and top with fruit slices