Cranberry Muffin Cake

Overview

The muffin cakes we usually eat now are American muffins, usually baked with baking powder and baking soda. It has distinct characteristics, with a slightly moist and thick texture, which is completely different from the soft and delicate chiffon cake. Because the structure of muffins is rougher than that of cakes, many baking books classify them as quick breads. People often like to put various ingredients on top to enrich the flavor, such as chocolate chips, blueberries, etc. In addition, muffin cake is a cake that is especially suitable for novices to make. It is easy to operate and has a high success rate. Those who have failed in making chiffon cakes and have been frustrated, don’t be discouraged. Let’s try making muffins first to regain your confidence!

Tags

• baking
• children
• afternoon tea
• muffin
• birthday
• baking powder
• butter
• dried cranberries
• egg
• low gluten flour
• fine sugar

Ingredients

Steps

1. 1 Prepare the ingredients (mix and sift low-gluten flour and baking powder, chop dried cranberries and set aside)

   

2. 2 Soften the butter at room temperature, add fine sugar, and beat with a whisk until the color becomes lighter.

   

3. 3 Add the egg liquid in three more batches, stirring thoroughly before adding each time.

   

4. 4 Add sifted low-gluten flour and baking powder and mix well.

   

5. 5 Fold most of the cranberries into the dough and mix well.

   

6. 6 Put the batter into a disposable piping bag, cut a small slit at the tip, and squeeze it into the cup until it is 80% full.

   

7. 7 Sprinkle remaining cranberries on top.

   

8. 8 Place in the preheated oven, heat up and down to 180 degrees, and bake for 20 minutes.