The texture of cupcakes is finer and has a higher moisture content compared to traditional oil cakes.
Creating cupcake bases can be a breeze! Check out these classic and easy-to-follow recipes:
Matcha Muffin Cake
Ingredients:
- 90g butter
- 90g matcha powder
- 70g sugar
- 2 egg yolks
- 90g milk
- 100g low-gluten flour
Production Process:
1. Mix softened butter and sugar until smooth and slightly white.
2. Add egg yolks and mix thoroughly.
3. Gradually add milk, blending well.
4. Incorporate sifted low-gluten flour and matcha powder to create the cake batter.
5. Use a piping bag to fill cups to 80-90%, then bake in a preheated oven at 180℃ and 150℃ for 30-35 minutes.
Purple Potato Cream Cake
Ingredients:
- 90g butter
- 80g sugar
- 1 egg
- 90g milk
- 20g purple sweet potato flour
- 100g low-gluten flour
Production Process:
1. Mix softened butter and sugar until smooth and slightly white.
2. Add purple potato flour and mix well.
3. Gradually add eggs, blending thoroughly.
4. Combine sifted low-gluten flour and mix well.
5. Gradually add milk, continuing to mix.
6. Pipe the batter into cups until 80% full and bake in a preheated oven at 180℃ (top) and 150℃ (bottom) for 30-35 minutes.
Creamy Shredded Coconut Cake
Ingredients:
- 45g granulated sugar
- 50g butter
- 1 egg
- 50g shredded coconut
- 100g low-gluten flour
- 70g coconut milk
Production Process:
1. Beat butter and sugar in a steel bowl.
2. Add eggs in 3 portions, mixing well.
3. Add sifted low-gluten flour and blend.
4. Pour in coconut milk and mix well.
5. Pipe the batter into molds until 80% full, adding a ball of shredded coconut in the center.
6. Bake at 170℃ (top) and 140°C (bottom) for approximately 27 minutes.
Tips:
1. Incorporate 25g of shredded coconut into the batter for extra flavor.
2. Soften butter at room temperature or melt it over water, adjusting based on weather conditions.
Pumpkin Muffin Cake
Ingredients:
- 4 eggs
- 360g butter
- 280g sugar
- 60g honey
- 60g pumpkin powder
- 350g low-gluten flour
Production Process:
1. Mix softened butter and sugar until smooth and slightly white.
2. Add honey and blend.
3. Gradually add eggs, mixing well.
4. Combine sifted low-gluten flour and pumpkin powder, mixing thoroughly.
5. Pipe the batter into cups until 80% full, then bake in a preheated oven at 180°C (top) and 150°C (bottom) for 30-35 minutes.
Milk Chiffon Cake
Ingredients:
- 48g salad oil
- 62g milk
- 4 egg yolks
- 4 egg whites
- 65g granulated sugar
- 96g low-gluten flour
Production Process:
1. Mix salad oil, milk, and egg yolks in a large bowl.
2. Add sifted low-gluten flour to create a batter.
3. In another container, beat egg whites with sugar until stiff peaks form.
4. Mix one-third of the meringue into the batter, then combine with the remaining meringue using a spatula.
5. Pipe the batter into cups until 80% full and bake at 180°C (top) and 150°C (bottom) for about 25 minutes.
