1. Material preparation
2. Softened butter and sugar fluffy
3. Mix the low powder and baking powder first, then add the butter and stir
4. Stir in whipped cream and dried cranberries
5. After mixing well, put it into a piping bag and squeeze into a muffin cup
6. These ingredients can be 8 muffin cups, sprinkle pumpkin seeds on top, preheat the oven, heat up to 175°, lower heat to 180°, put the bottom layer, and bake for 25 minutes
7. The pound cake looks good after baking, don’t worry about shrinking it, it’s so fragrant!
Tips:The temperature and time of the oven are for reference only and should be adjusted according to the power of your own oven. If you are too lazy to use the piping bag, you can also put it into the muffin cup directly with a spoon. Put the table top 10cm vertically and put it in the oven again, so that the surface will be relatively flat, and it will be beautiful to see!
