Raisin Cupcakes

Overview

The small cake prepared for the baby's weekend outing is added with three kinds of raisins. It tastes very good and the baby likes it very much. Because raisins are added, not much sugar is used. The way to make chiffon cake is to bake it in paper cups, which is very easy.

Tags

• baking
• children
• afternoon tea
• corn oil
• corn starch
• egg
• low gluten flour
• raisins
• refined salt
• white sugar
• milk

Ingredients

Steps

1. 1 Three types of raisins were used, red grapes, green grapes and black currants, soaked in water for 10 minutes to wash away impurities,

   

2. 2 Use kitchen paper to absorb the moisture on the surface of the raisins,

   

3. 3 Add cornstarch and mix well,

   

4. 4 Add 3 egg yolks, 5 grams of sugar, milk, corn oil and refined salt to the egg bowl,

   

5. 5 Mix thoroughly by hand,

   

6. 6 Sift in low-gluten flour,

   

7. 7 Stir until smooth and grain-free paste,

   

8. 8 Take another egg-beating bowl, add 3 egg whites, add 20 grams of sugar, use an electric egg beater to beat until dry foam, lift the egg beater, there will be an upright sharp angle,

   

9. 9 Take 1/3 of the meringue and add it to the egg yolk paste,

   

10. 10 Use a spatula to stir evenly,

    

11. 11 Then pour the mixed egg yolk paste back into the egg white basin, and mix it with the remaining meringue evenly,

    

12. 12 Add raisins,

    

13. 13 Stir a few times,

    

14. 14 Put the cake batter into a piping bag, squeeze it into a paper cup, 8 minutes full,

    

15. 15 Put it into the preheated oven, middle layer, 150 degrees, upper and lower heat, bake for 25 minutes, turn off the heat and use the remaining heat to simmer for 15 minutes before taking it out of the oven.