Fluffy Cup Cake (Chocolate and Orange Flavors)

Overview

It's Christmas in another week. To be honest, I have been in the Northeast for more than a year and am preparing for my second Christmas. Except for the few safe fruits and small gifts I received, I always feel that the environment does not have much festive atmosphere (__). I have to create it by myself~ This cup cake is simple to make. Just change the proportion of oil, eggs, sugar, and flour. The resulting texture is soft and different from the traditional muffin cake. Paired with beautiful commercially available paper cups and sprinkled with powdered sugar, it will look like Christmas. This amount can make 3 chocolate and 3 orange cup cakes.

Tags

• baking
• aluminum-free baking powder
• candied orange peel
• egg
• low gluten flour
• moisture-proof powdered sugar
• sugar
• unsalted butter
• unsweetened cocoa powder
• milk
• salt

Ingredients

Steps

1. 1 Preheat the oven to 180 degrees C. Soften the butter at room temperature, beat with an electric mixer until the color is slightly white and puffy, then add the sugar and salt and stir to combine (it will appear granular).

   

2. 2 Beat the eggs and add to the buttercream frosting three or four times. Each time you add the egg liquid, beat it until the egg liquid and buttercream frosting are completely mixed before adding the next time.

   

3. 3 The completely mixed egg liquid and buttercream frosting will be smooth.

   

4. 4 Add milk (don't stir it first), sift 85g of low-gluten flour and aluminum-free baking powder, mix and mix until there are no obvious particles, and separate half of it first.

   

5. 5 Add 7.5g of low-gluten flour and candied orange peel to the original pot, and mix until there are no obvious flour particles.

   

6. 6 Add 7.5g of unsweetened cocoa powder to the other half and mix until there are no obvious powdery particles.

   

7. 7 Use a spoon to scoop 2/3 of the batter into baking-resistant paper cups. Gently shake the paper cup to remove larger air bubbles.

   

8. 8 Arrange the paper cups on a baking sheet, put them in an oven preheated to 180 degrees C, bake for 10 minutes, then lower the temperature to 160 degrees C, cover the surface with baking paper, and bake for another 10 minutes.

   

9. 9 Sift moisture-proof powdered sugar on the surface of the cooled cake and complete.