The cupcake has a long history, invented by American cook Elizaleslie in 1828, and has flourished in the northern part of the United States, taking root in Minnesota, making this region the most famous cake mecca in the United States.

Cupcakes are actually a type of heavy cream cake, but there is an additional baking powder in the ingredients of heavy cream cake.

Therefore, cupcakes are more dense and moist than heavy cream cake.

Cupcakes are often used for coffee desserts and afternoon tea points.

This not-so-dotty cupcake was once called a revolution in the kitchen because it saved a lot of time and didn't have to be weighed and counterweighted.

Today's cupcakes are available in a wide variety of ingredients and components, as well as in different sizes and shapes, and with beautiful decorations.

Cupcakes are very easy to make because they are easier to bake and save time than larger cakes.

An ordinary cupcake is beautifully decorated and is very popular among fashionistas.

The following points need to be noted when making cupcakes.

In addition to sieving the powder ingredients to remove impurities, coarse particles, and make the texture loose, for the cake at the same time to add a variety of powder ingredients.

There is the benefit of mixing the ingredients well in advance.

This will shorten the mixing time of the batter and avoid uneven expansion caused by uneven baking powder or baking soda.

If you can mix the powder ingredients slightly before sifting, and then use the action of sifting to make the ingredients fully mixed.

So that the process of mixing the batter can be completed more easily and quickly.

Cupcakes generally rely on baking powder and baking soda to help the batter ferment and expand, because it has not undergone a long natural fermentation.

So the expansion force is limited. If the batter is overly whipped during mixing, it will reduce the limited expansion power even more, and the batter will also be ribbed to make expansion more difficult.

The cake that cannot expand will show shrinkage when baking, and the texture will be unusually tight.

The cream must be kept refrigerated, and the temperature of the cream just taken out of the refrigerator is too low.

So it is not easy to mix with other ingredients, and the temperature is too low to make the oil and water compatible, so the cream must be processed to a suitable state before starting.

Put the cream at room temperature to soften fully, you can cut it into small slices first to shorten the softening time.

The cake batter will expand when baking, when filling, in addition to pay attention to the same height, the shape will be beautiful.

But also can not be filled too full, at most not more than eight minutes full for the principle.

Otherwise, when the batter starts to expand and the crust is not yet set, too much batter will flow out from all around, instead of developing normally upward into a dome shape.

Not only is it unattractive, but it will also take relatively too long to bake because the batter in the cups will be smaller, making the top of the cake too crumbly and hard.