Honey Cup Cake

Overview

Honey cupcakes will not crack or shrink, they are soft and delicious. Just follow the instructions and you will succeed in the first try. I used honey instead of part of the sugar in this cake. Honey is rich in protein and multiple vitamins, which makes it more nutritious and makes the cake more aromatic and delicious. I used Masked Bear’s linden tree snow honey. This honey can not only be soaked in water, but can also be eaten directly. It is different from the amber honey that I usually eat. It is snow-white solid and tastes like ice cream. Children also like to soak it in water and drink it. Used to make cakes, the aroma is particularly strong, which is also the secret to delicious cakes. Today I will share with you how to make it. If you like it, follow Greedy Cat and do it~

Tags

• baking
• breakfast
• afternoon tea
• cake flour
• corn oil
• egg
• honey
• red velvet liquid
• starch
• fine sugar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Sift the low-gluten flour into a large bowl first.

   

3. 3 Heat the corn oil to 85 degrees and pour it directly into the flour, mix it quickly with a spatula and cool it down. This step will reduce the gluten content of the flour and make the cake more delicate in texture.

   

4. 4 Separate the yolks and whites from 3 eggs, add the 3 whites into the batter, then add a whole egg into the batter and mix evenly.

   

5. 5 Add 30 grams of linden snow honey into the egg yolk paste and stir evenly.

   

6. 6 Then add an appropriate amount of red velvet liquid and stir. The red velvet liquid here is to increase the flavor and color, and can be added according to personal taste.

   

7. 7 Then add the fine sugar to the egg whites in 3 batches and beat. Add the last time together with the starch and beat until short and sharp corners appear. After beating the egg whites, start preheating the oven to 115 degrees.

   

8. 8 Take 1/3 of the egg white and put it into the egg yolk batter, stir evenly, be careful not to stir in circles to avoid defoaming

   

9. 9 Then pour the mixed batter into the egg whites and mix evenly. Put the final batter into a piping bag.

   

10. 10 Place the paper tray in the Xuechu cup cake mold and squeeze the batter into the cup cake mold. The amount here is just enough for 12 5.5cm cup cakes, which is about 8.5 points full.

    

11. 11 Put the cup cake batter into the middle shelf of the oven and bake at 115 degrees for 45 minutes, then bake at 115 and 125 for 15 minutes, then bake at 130 degrees for 8-10 minutes before taking it out of the oven.