Cranberry Cupcakes

Overview

There is some cream left over from making egg tarts, and I try to make different delicacies to use it up every time. This time I added light cream to the cake instead of milk. The cream is thicker, so I need to add less powder. After baking, it has a strong milky aroma without any fishy smell of eggs. It is much more delicious than adding milk. I also added some dried cranberries in it, which was a little sweet and sour, which was great. It’s worth recommending. You can't see the cream but you can taste it. Small cakes are easy to operate and have a high success rate. Mothers with babies can try making them for their children. Adding cream to cake makes it healthier.

Tags

• baking
• children
• afternoon tea
• corn oil
• cranberry
• egg
• low gluten flour
• whipping cream
• fine sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Egg White Separation.

   

3. 3 Add fine sugar to egg yolks and beat well.

   

4. 4 While beating, add oil and beat evenly.

   

5. 5 Add light cream and beat well.

   

6. 6 Sift in flour.

   

7. 7 Mix evenly in irregular directions. The egg yolk paste after mixing is very smooth.

   

8. 8 Add a few drops of lemon juice to the egg whites, add fine sugar in three batches and beat until stiff.

   

9. 9 Scoop one-third into the egg yolk batter.

   

10. 10 Mix well from top to bottom.

    

11. 11 Mix the egg yolk paste and pour it into the meringue, and mix evenly from top to bottom

    

12. 12 Sprinkle the cranberries with some cake flour.

    

13. 13 Pour into cake batter.

    

14. 14 Mix quickly.

    

15. 15 Pour the cake batter into the paper cup, filling it eight-quarters full.

    

16. 16 Place in the preheated oven at 150 degrees for 45 minutes, with upper and lower heat, middle and lower layers.

    

17. 17 Let the baked cake cool.

    

18. 18 You can also add some cream to decorate.