Mini cupcakes recipe-Chinese Food-best chinese food recipes-cooking food

Mini cupcakes

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Refer to Jun's formula of milk flavored mini cake. The original formula used 25g milk powder and 50g low powder. There is no milk powder at home. It's changed into 75g low powder. It's my first time to make a whole egg cake. It's not hard. Hee hee. This square can make 30 paper holders with a diameter (3cm at the bottom)

Cooking ingredients

Cooking Steps

Step1:Step 1 - melt butter in mil

Step2:Step two - pass the whole egg. Mix two whole eggs, one yolk and sugar. Beat with electric beater at high speed. Beat until the yolk liquid expands to a paste. The dropped egg paste will not disappear for several minutes.

Step3:Step 3 - sift in low powder.

Step4:Step 4 - mix well. The technique is to use a scraper to cut down from the two o'clock direction of the basin to the bottom. Turn up from the eight o'clock direction of the basin through the bottom. Mix until there is no dry powder.

Step5:Step 5 - mix in buttermilk.

Step6:Step 6 - spoon the batter into the mould and fill it up eight minutes (I like the cake with drums and drums. If I like the flat one, fill it up seven minutes). If you don't have a paper holder, don't forget to grease the mol