Cranberry Muffin Cupcakes

Overview

The foodie in me just can't be idle, but I don't want to make anything complicated, so I have to make this cranberry muffin cake, a super simple instant cake with zero failure! However, the portion size this time was a bit disappointing to me. It can only hold 3 cups. Maybe my paper cups are a bit too big... So this is the portion size for 3 large paper cups. Please pay attention~

Tags

• baking
• afternoon tea
• children's day
• students
• baking powder
• dried cranberries
• egg
• low gluten flour
• fine sugar
• milk
• salt
• vegetable oil

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Put milk and vegetable oil in a bowl and stir briefly

   

3. 3 Add the beaten egg liquid and mix well

   

4. 4 Add fine sugar and stir evenly

   

5. 5 Mix the flour, baking powder and salt evenly, sift into the milk and egg liquid, use a spatula to cut and mix evenly, be careful not to stir in circles

   

6. 6 Add dried cranberries and mix until uniform. You don’t need to stir many times. The batter will look rough at this time

   

7. 7 Bake in the oven at 180 degrees for 10 minutes, put the cake batter into the paper cup mold, 2/3 full, bake at 180 degrees, middle layer, for 25 minutes