Easy Muffin Cake Recipe

Name: Easy Muffin Cake Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Cuisine: England
Ingredients: 217g Whole egg liquid; 162g Powdered sugar; 3g Salt; 149g Butter; 41g Milk; 270g Low powder; 8g baking powder

By Donna Jones

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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.

Prep: 30 mins

Cook: 2 hr

Total: 2 hr 30 mins

Level: Intermediate

Yield: 4 servings

Nutrition Information

Ingredients

Whole Egg liquid	217g
Powdered sugar	162g
Salt	3g
Butter	149g
Milk	41g
Low powder	270g
baking powder	8g

Instructions

Melt the butter in warm water and set aside.
Add powdered sugar and salt to the whole egg.
Disperse at low speed until no sugar powder particles can be seen.
Add the melted butter and beat until the egg oil melts.
Add milk and beat until combined.
Sift, add low flour and baking powder, and stir with a scraper until there is no particle cake paste.
Put the cake paste into a paper cup about 70% full.
Fire up and down, 160 ℃, bake on the bottom shelf for 30min.
About 15 minutes, the cake paste expands to flush with the mouth of the paper cup.
After about 20 minutes, the cake swells higher than the mouth of the paper cup and cracks appear.
About 25 minutes, a large number of cracks appeared in the cake, and the immature cake paste swelled up.
About 30 minutes, the cake shows the form of volcanic eruption, and the color is golden.
Come out and see the effect!