Vanilla Cranberry Muffin Cake

Name: Vanilla Cranberry Muffin Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Vanilla cookie powder; 120g Low powder; 85g Corn oil; 35g milk; 60g Caster sugar; 175g Whole egg liquid; 3g Baking powder; 25g cranberry; 1g prepared ingredients salt

by Pinger WOYGN

4.6 (1)

Favorite

3

Difficulty

Normal

Time

30m

Serving

3

A quick cake that is simple enough for children to complete, a good choice for breakfast or afternoon tea

Ingredients

80g Vanilla Cookie Powder
120g Low Powder
85g Corn Oil
35g Milk

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60g Caster Sugar
175g Whole Egg Liquid
3g Baking Powder
25g Cranberry
1g prepared ingredients Salt

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Vanilla Cranberry Muffin Cake

1. Prepare the ingredients

2. Pour milk, egg liquid, and fine sugar into the cooking pot

3. Use an electric whisk at low speed until the sugar is invisible

4. Sift the low-powder baking powder, add to the vanilla biscuit powder and mix well

5. Pour it into the egg batter, continue to beat at low speed until you can't see the dry powder

6. Finally add corn oil in portions and beat until evenly

7. The cake batter is evenly distributed in paper cups. Cranberries can be mixed directly in the cake batter or sprinkled on the skin according to your preference.

8. Put it into the preheated oven

9. Bake up and down at 180 degrees for 25-30 minutes, refer to the temperature of your own oven and the size of the paper cup you use

Tips:
The cake is quick to make. Preheat the oven before you start.\nIf vanilla cookie powder is not available,\nIn the recipe, increase the low powder to 200 grams, increase the caster sugar to 80 grams, increase the baking powder to 5 grams, and add a few drops of vanilla Essence is fine, others remain unchanged\nRefer to your own oven for baking time and temperature