The recipe comes from the combination of Martha Stewart's Cupcake blueberry and cream top. The muffin-like cake is filled with blueberries. After baking, it is baked in the interior and it is fresh and not greasy. This little cake is for breakfast. Afternoon tea is a good choice. Square amount can be used as standard muffin cake 9
The oven is preheated to 180 ° C, and the medium-gluten powder, low-gluten powder, baking powder and salt are mixed and sieved for use. The muffin paper cup is placed in the mold.
Butter diced softened at room temperature, add sugar, electric butterer to send butter at medium speed to volume fluffy, whitening state. Be sure to send it fully.
Add one egg at a time
Continue to use the electric egg beater to fully send, and finally add vanilla extract
The flour is divided into three parts, and the milk is divided into two parts, that is, flour → milk → flour → milk → flour is added alternately, and the batter is stirred evenly by stirring the butter batter. Put the batter into the crepe strip and squeeze it into the paper cup to 1/2 full. You can also add the paper cup directly with a spoon.
Add batter to 9 minutes. Bake in the oven for 25-30 minutes.
Baked muffins are placed on the grill to cool off. Spread the cream to nine distribution.
Use a spoon to spread the cream on the cup cake, then put the blueberry to eat.
1, do not arbitrarily remove the baking powder, mind baking powder (such as the feeling that the baking powder is unhealthy, the baking powder tastes heavy) do not do 2, vanilla extract can be reduced according to personal taste, no need to add 3, after adding milk Not easy to stir, need some patience 4, made muffin cake body room temperature as soon as possible to eat 5, add cream top cake into the refrigerator, the taste is not hard