I didn’t take pictures when I made it. The picture is a screenshot found online.
These cupcakes are western style, not the fluffy chiffon cake. They’re better when taken out of the fridge. For a fluffier version, you can microwave it for 5-10 seconds.
Baking powder is not baking soda.
Easy no-crack, no-retraction western cupcake cupcake recipe
Softened butter, sugar and vanilla all put together with an electric mixer. When the butter looks lighter and whiter, without large lumps, it’s almost ready.
Add the eggs and continue beating with the electric mixer until the butter paste is completely smooth.
Then, sift the salt, baking powder and flour into the buttered egg batter.
Continue to mix with the electric mixer until the batter is smooth and free of any particles or dough.
Meanwhile, preheat the oven at 200 degrees.
The mixed batter is going to be thicker and stickier, don’t worry. The picture below shows how sticky the batter is
Put the cupcakes on the baking sheet. Eight full.
The consistency of the rice batter is shown in Fig.
The oven is 180 degrees for 20 minutes (each oven is different, so you can adjust the temperature accordingly) My oven has no top and bottom. Fire. It’s on on the fan one setting.
When it’s out of the way, take it out and put it on the shelf to cool down. When it’s not hot at all, you can squeeze on the cream. I’m using buttered icing here, it doesn’t melt as easily as butter.