Honey Cup Cake

Name: Honey Cup Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 30g honey; 4 egg; 30g Caster sugar; 45g Corn oil; 1g starch; Some Red Velvet Liquid

by Greedy cat vip who loves life

4.8 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

2

Honey cupcakes, no cracking, no shrinking, fluffy and delicious, just follow them and you will succeed in one shot. I used honey instead of some sugar in this cake. The honey is rich in protein and multivitamins, which makes it more nutritious and makes the aroma of the cake more delicious. I use the linden tree snow honey of the masked bear. This honey can not only be soaked in water, but also can be eaten directly. Unlike the amber honey that is usually eaten, it is snow-white and solid, and it tastes like ice cream. The child also likes to soak in water for drinking. Used to make cakes, the aroma is particularly strong, which is also the secret of the delicious cakes. Today, I will share the method with everyone, and follow the greedy cat if you like~

Ingredients

Honey Cup Cake

1. Prepare materials

2. Sift the low-gluten flour into a large bowl.

3. Heat the corn oil to 85 degrees and pour it directly into the flour. Use a spatula to quickly mix and cool. This step will reduce the gluten of the flour and make the cake more delicate.

4. Separate the 3 eggs into the yolk protein, add the 3 egg whites into the batter, and then beat a whole egg into the batter and stir evenly.

5. Put 30 grams of linden tree snow honey into the egg yolk paste and stir evenly.

6. Then add an appropriate amount of red velvet liquid and stir. The red velvet liquid here adds flavor and color, and can be added according to personal taste.

7. Then add the caster sugar to the egg whites and beat them in 3 times, and put them together with the starch for the last time, and beat them until short sharp corners appear. After the egg whites are made, the oven starts to preheat up and down at 115 degrees.

8. Take 1/3 of the egg white and put it in the egg yolk paste, and mix evenly. Do not stir in circular motions to avoid defoaming.

9. Then pour the mixed batter into the egg whites and stir evenly, and put the final batter into the piping bag.

10. Put the paper tray into the Xuechu cup cake mold, and squeeze the batter into the cup cake mold. The amount here is just enough for 12 5.5cm cup cakes, which is about 8.5 minutes full.

11. Put the cup cake batter in the middle of the oven and bake at 115°C for 45 minutes, turn to 115°C, and bake at 125°C for 15 minutes, and then bake at 130°C for 8-10 minutes.