Cupcake

Cupcake

by tgcyy

4.8 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

This cup cake is a cake base made with the recipe of Halley cake. You don't need to beat the egg whites, and rely entirely on baking powder to help the cake fluffy. Friends who don't mind baking powder can try it. "

Ingredients

Cupcake

1. Beat the eggs with 40 grams of sugar.

Cupcake recipe

2. Add corn oil in portions and beat well.

Cupcake recipe

3. Mix low flour and baking powder.

Cupcake recipe

4. Sifted.

Cupcake recipe

5. Mix well.

Cupcake recipe

6. Scoop into a paper cup, eighth full.

Cupcake recipe

7. Preheat the oven to 170 degrees, and heat up and down, and bake the middle layer for 25 minutes.

Cupcake recipe

8. Tap it with a toothpick and it will be cooked without batter.

Cupcake recipe

9. Whip the whipped cream with 10 grams of sugar.

Cupcake recipe

10. Squeeze light cream.

Cupcake recipe

11. Garnish with colored sugar.

Cupcake recipe

Tips:

The bottom of this cake is crispy, not as moist and soft as the bottom of chiffon cake.

Comments

Sign in to comment

Similar recipes

Nice and Delicious Pumpkin Knife Cut Buns recipe

Nice and Delicious Pumpkin Knife Cut Buns

Low Powder, Cooked Pumpkin, Water
Spinach Chiffon Cake recipe

Spinach Chiffon Cake

Egg, Powdered Sugar, Spinach Juice
Golden Diamond Pumpkin Toast recipe

Golden Diamond Pumpkin Toast

Arowana Bread With Wheat Flour, Sugar, Salt
Ham Salad Bun recipe

Ham Salad Bun

High Fan, Soup, Low Powder
Spinach Chiffon Cake recipe

Spinach Chiffon Cake

Spinach, Egg, Pure Milk
Spinach Chiffon Cake recipe

Spinach Chiffon Cake

Low Powder, Caster Sugar, Egg
Spinach Chiffon Cake with Xylitol recipe

Spinach Chiffon Cake with Xylitol

Low Powder, Egg, Spinach Juice
Carrot Bread recipe

Carrot Bread

Flour, Low Powder, Milk Powder