Fluffy Cupcakes (chocolate and Orange Flavors)

Name: Fluffy Cupcakes (chocolate and Orange Flavors)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Unsalted butter; 70g granulated sugar; 1 (about 50g) egg; 80ml milk; 85 + 7.5g Low-gluten flour; 3g Aluminum-free baking powder; 2g salt; 7.5g Unsweetened cocoa powder; 15g Candied orange peel; Some Moisture-proof powdered sugar

by ShannonTsai

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Christmas will be another week.
To be honest, I have been in the Northeast for more than a year, and I am preparing for the second Christmas. Apart from the few fruits and small gifts I received, I always feel that the big environment does not have much festive atmosphere (_ _) I can only do it by myself. Let's build it~
This cup cake is simple to make. Change the ratio of oil, egg, sugar, and flour to make it soft and different from traditional muffins. When paired with a beautiful paper cup on the market and sprinkled with powdered sugar, it is very Christmas-like.
This amount can make 3 chocolates and 3 orange cupcakes. "

Fluffy Cupcakes (chocolate and Orange Flavors)

1. Preheat the oven to 180 degrees C. The butter is softened at room temperature. After beating with an electric whisk until the color is slightly white and feels swelling, add sugar and salt and stir to mix (it will appear granular).

Fluffy Cupcakes (chocolate and Orange Flavors) recipe

2. Beat the eggs and add them to the butter frosting three or four times. Each time you add the egg mixture, you must beat until the egg mixture and butter frosting are completely mixed before adding the next time.

3. The completely mixed egg liquid and butter frosting will appear soft and smooth.

4. Add milk (no need to stir first), sift 85g low-gluten flour and aluminum-free baking powder and add in, cut and mix without obvious particles, first divide into half.

5. Add 7.5g of low-gluten flour and candied orange peel from the original bowl, cut and mix until there are no obvious flour particles.

6. Add 7.5g of unsweetened cocoa powder to the other half, cut and mix until there are no visible particles.

7. Use a spoon to scoop the batter into a baking paper cup, 2/3 of the amount is enough. Shake the paper cup lightly to drain the larger air bubbles.

8. Arrange the paper cups on the baking tray, put them in an oven preheated to 180 degrees C, bake for 10 minutes, reduce to 160 degrees C, cover the surface with parchment paper, and continue to bake for 10 minutes.

9. Sift the moisture-proof powdered sugar on the surface of the cold cake to finish.

Tips:
1. If you only want to make chocolate cake, change the amount of cocoa powder to 15g (omit the 7.5g low-gluten flour added in the recipe), and in step 4. Sift together with 85g low-gluten flour and add it to the cream frosting . Other practices remain unchanged.
2. In order to maintain a soft texture, the number of operations of cutting and mixing flour should be as few as possible, as long as there is no obvious powder particles.
3. My oven is relatively short, so the oven temperature needs to be lowered. If the oven is high enough, you can actually use 180 degrees for a total of about 18 minutes.