Chinese Food
Mocha Cupcake (with cream cheese and icing)
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This cupcake is a solid and moist type, but it doesn't use a little butter. Instead, it uses a little vegetable oil to increase the soft taste. The bitter and sweet Mocha taste is not greasy at all. With rich and sweet cream, cheese and sugar cream, it tastes very smooth and innocent. Mocha is one of my favorite cake flavors. It has both the mellow chocolate and coffee flavor. This comprehensive flavor is my favorite for people with selection disorders. This is also the simplest cake recipe I've ever made. It doesn't need any electric tools. A scraper can complete the whole process. The preparation time is no more than 20 minutes. Lazy people have no pressure at all. In addition, please pay attention to the students who love reducing oil and sugar. The amount of oil and sugar in this recipe is the minimum that I have tried to ensure the taste. The amount of sugar powder used in the frosting is 1 / 31 / 2 less than that preferred by European and American people. Basically, the salty and sour taste of cheese can not be covered by further reduction
Cooking ingredients
Cooking Steps
Step1:Preheat the oven to 170 degrees. Prepare the baking tray and paper cu
Step2:Dissolve the coffee powder in 250ml warm water. Mix the flour, baking powder, sugar, cocoa powder and salt slightl
Step3:In a large bowl, beat eggs, vegetable oil, vanilla extract, milk and coffee mixture well
Step4:Pour the mixed dry flour into the mixture and mix until there is no cakin
Step5:Evenly divide the mixed flour into 12 paper cup
Step6:Bake in a 170 degree oven for 20 minutes. Take out and let coo
Step7:Wait for the cake to cool and make cream cheese frosting. Both cream cheese and butter are softened to room temperature. Whisk together until fluffy
Step8:Mix vanilla and sugar powder until smooth. Adjust the hardness and softness with milk. Put into the flower mounting bag
Step9:Just decorate the cak
Cooking tips:1. Don't overheat the water for dissolving coffee. A little temperature can dissolve the coffee powder. Too hot water will make the baking powder work when mixing the batter at the back. 2. Don't over mix the batter. 3. Don't fill the paper cup, but don't over load it. The cake will shrink after baking. 4. The sugar cream will agglomerate after adding the sugar powder. Don't panic. It will be smooth if you continue to stir. 5. According to the desired Adjust the amount of milk hardness 6. Before mounting, refrigerate the frosting for a while. The pattern will be clear and the dishes will be delicious.
