Non retractable cupcakes

2025-02-09 14:59:23 330

Live beautifully, eat beautifully; Eating a variety of dishes is a foodie's most sincere love for life and food. Even a simple cupcake, in the eyes of foodies, is it equally beautiful< br>

Details of ingredients

cake mix140 grams
White sugar80 grams
Eggs4
edible oil45 grams
milk75 grams

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeHalf an hour

Steps to make Non retractable cupcakes

1. Accurate, all ingredients;
2. Eggs, 4 pieces, whole eggs are beaten into a water free and oil-free container, and then beaten into an egg bowl;
3. Add all white sugar at once;
4. Use an egg beater, start with a small amount, stir well, and then quickly beat the whole egg mixture;
5. Hit and scratch 8, with obvious texture that is not easy to disappear;
6. Add milk and cooking oil and stir. At this time, be sure to stir it over and avoid making wreaths, as it can easily cause defoaming;
7. Sift in the weighed cake powder; You can place it at a higher point to let the cake powder fall into the basin and add some air;
8. Also use the method of stirring to stir until there are no particles present; Pick it up and fall smoothly;
9. Then, place the paper cup on the baking tray, pour the cake mixture into the paper cup, and it will be 8 minutes full; At this point, you can start the oven, set it to 175 degrees, heat it up and down, and preheat it;
10. Small paper cup, shake down; Put it in the oven, over high and low heat, 175 degrees Celsius, for 25 minutes;
11. After baking, the cupcake does not shrink at all and is left to cool;
12. Cream, add white sugar, beat, then decorate on a small paper cup. That's it;
13. Decoration can be done as desired;