Light Cream Cranberry Cupcakes

Name: Light Cream Cranberry Cupcakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 50g Caster sugar; 1g salt; 2.5ml Baking powder; 30g Dried cranberries; 2 pcs egg; 150g Light cream

by Green fragrance

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Whipped cream is often left after making the decorated cake, what should I do? You can make this cake. The taste is softer and smoother than Chiffon. It is refreshing and not greasy. You only need to whip light cream, which is very convenient and quick."

Ingredients

Light Cream Cranberry Cupcakes

1. Weigh the ingredients, add 30g sugar to the whipped cream, add salt to the whipped cream, add another 20g of sugar to the eggs (you accidentally beat the yolks when you beat the eggs), add baking powder to the flour and mix well

2. Whip the whipped cream until lines appear

3. Stir the eggs and sugar well, then sift into the flour

4. Use a whisk to mix the flour and eggs evenly (you can use an electric low speed for 1 minute)

5. Pour into the whipped cream and stir

6. Stir evenly and put it into a piping bag, buckle and cut the mouth

7. Squeeze a part of the cake batter at the bottom of the paper cup, then add dried cranberries

8. Squeeze some cake batter until the paper cup is 8 minutes full (you can also put dried cranberries in the bottom of the paper cup)

9. 140 degrees, middle layer, bake for 40 minutes

Tips:
Be sure to mix the eggs and flour evenly and then add the light cream, otherwise it will be easy to defoam. Do not add all the egg liquid directly to the light cream and stir, it will defoam, and the taste of the defoamed cake will be the same as the muffin cake. , Will be rougher