Easy Muffin Cake Recipe
The key to making muffin cakes is not to mix various materials until they are completely uniform, as long as they are mixed and absorbed into a batter, so thicker particles can be seen in the batter, which is a traditional American method.

Ingredients
Whole Egg liquid | 217g |
Powdered sugar | 162g |
Salt | 3g |
Butter | 149g |
Milk | 41g |
Low powder | 270g |
baking powder | 8g |
Instructions
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Melt the butter in warm water and set aside.
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Add powdered sugar and salt to the whole egg.
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Disperse at low speed until no sugar powder particles can be seen.
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Add the melted butter and beat until the egg oil melts.
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Add milk and beat until combined.
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Sift, add low flour and baking powder, and stir with a scraper until there is no particle cake paste.
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Put the cake paste into a paper cup about 70% full.
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Fire up and down, 160 ℃, bake on the bottom shelf for 30min.
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About 15 minutes, the cake paste expands to flush with the mouth of the paper cup.
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After about 20 minutes, the cake swells higher than the mouth of the paper cup and cracks appear.
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About 25 minutes, a large number of cracks appeared in the cake, and the immature cake paste swelled up.
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About 30 minutes, the cake shows the form of volcanic eruption, and the color is golden.
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Come out and see the effect!
Nutrition Facts
calories | 424 calories |
carbohydrate | 60 g |
cholesterol | 34 mg |
fat | 18 g |
fiber | 1.2 g |
protein | 5.1 g |
saturatedFat | 3.2 g |
sodium | 380 mg |
sugar | 36 g |
transFat | 0.2 g |
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