Raisin Cupcakes
Overview
My husband loves cakes, so I tried it on Saturday when I had nothing to do. Unexpectedly, it was quite successful. Made by myself, the ingredients are all good, so you can feel more confident when eating!
Tags
Ingredients
Steps
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Prepare all the ingredients: eggs, pure milk, butter, sugar, raisins, cake mix, and baking powder.
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Use an egg white separator to separate the egg whites from the egg yolks. Put the egg whites in a large, water-free and oil-free container.
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First, use an electric whisk to beat the egg whites until they reach large peaks.
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Divide the white sugar into three equal portions. First, add the first portion of white sugar to the beaten egg whites and beat with a whisk until fine foam.
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Then add the second portion of white sugar and beat with a whisk until texture appears as shown in the picture.
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Finally, add the white sugar for the third time and continue to beat with a whisk until dry peaks form. When the whisk is lifted, the egg whites appear with vertical sharp angles.
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Add the egg yolks to the beaten egg whites.
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Use a spatula to stir evenly.
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Mix the cake flour and baking powder, sift into the beaten egg white and egg yolk mixture, and stir evenly.
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Melt butter over water.
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Once melted add milk and stir well.
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Pour in the stirred cream mixture.
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Add raisins and mix evenly.
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After mixing, cover with plastic wrap and let it rest for half an hour.
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After waking up, put it into the prepared paper cup, fill it eight percent full, and shake it a few times to remove the air bubbles inside.
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Preheat the oven for 5 minutes, set the upper and lower temperatures to about 175°C, then put the cake liquid into the oven and bake for about 30 minutes.
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Halfway through baking, the fermentation looks great.
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The final product is out!
