Recipe: Mulberry chocolate cup cake

Home Cooking Recipe: Mulberry chocolate cup cake


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  1. Low-gluten flour, baking powder, cocoa powder is sieved and placed in a clean, oil-free basin. Pour all the granulated sugar and 1. butter and stir into a fine sand. Be patient. Keep stirring. Remember to do it manually. . Otherwise flying everywhere is powder -

  2. Stir into a fine sand and pour half of the milk. Stir well. Do not over-mix. Stir well and set aside.

  3. Also take a clean pot and pour the eggs into the remaining half of the milk, and mix the vanilla extract. Pour into the chocolate batter of step 1.

  4. Use an electric egg beater to stir the batter into a yogurt-like shape, and lift the eggbeater batter to drop it smoothly.

  5. Pour the batter into 1/7 of the paper cup. Do not overfill to avoid the expansion of the bake.

  6. After preheating the oven for 180 degrees, bake in the oven for 15-20 minutes. Chopsticks are inserted into the cake body without liquid sticky chopsticks.

  7. Top icing:rCream cheese, butter, icing and jam in the pot


Tips: Excessively baked cake surface will not be wet and will affect the taste, so pay attention to time.

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