Chinese Food
Cherry Cupcake
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A few days ago, there were many cherries. I made a lot of candied cherries. When I was making cakes, I naturally wanted to put some in. It's another cupcake. It's very simple. It's very easy. It doesn't even need to be introduced. It's the emulsification muffin introduced in the blog before. These little cakes, which were meant to be baked for breakfast, came out of the oven soon after, and were wiped out by bad friends. But it's OK. Simple things are good. When do you want to eat them? You can bake them now.
Cooking ingredients
Cooking Steps
Step1:12 sugared cherries. Use kitchen tissue to absorb water and break into small pieces.
Step2:When butter is softened, add sugar and beat with egg beater until fluffy.
Step3:Add the broken eggs in three times, and beat evenly with the beater. Each time, beat until the eggs and butter are completely blended, and then add another time.
Step4:It will be smooth and thick as shown in the figure after being sent.
Step5:Sift the flour and baking powder into the butter.
Step6:Use a rubber scraper to slightly mix. Pour in milk. Continue to use the scraper to mix until it becomes a moist batter.
Step7:Pour in the cherries prepared in the first step.
Step8:Mix well to make a cake batter. Fill the paper cup with batter. 2 / 3 full. Put in the oven that has been preheated for 180 degrees. Bake for about 20 minutes until the surface is golden.
Cooking tips:1. This cake is better than fresh cherries because fresh cherries exude moisture during baking, which may cause excessive moisture inside the cake. When using the sugar coated cherry, you should also pay attention to it. First, use the kitchen paper towel to absorb the water of the cherry. 2. It's OK to change to other canned fruits. Don't forget to dry them first. 3. Small cake is very simple. It's delicious to eat when it's hot or cold. There are skills in making delicious dishes.
