Cranberry Angel Cupcakes
Overview
The children wanted to eat ice cream. When making ice cream, I had extra protein, so I made this angel food cake. I added some dried cranberries. It has a fruity taste that the children will like to eat. In order to make the bottom white and look good when taking pictures, I use the water bath method. The bottom of the water bath method will be softer. If you don't care about the color, you can bake it directly. Although the surface color will become darker, the inside will still be the white color of angel cake. I specially got a few without cranberries in them, so they were white in color
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Ingredients
Steps
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First pour the oil and yogurt into the basin
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Stir thoroughly
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Sift in low-gluten flour
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Stir into paste
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Add a little lemon juice to the egg whites
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While stirring, add sugar in three batches
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Beat until the egg beater has a slightly curved tip
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Take about 1/3 of the egg whites and put it into the batter
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Mix evenly by stirring. Be careful when mixing. This paste defoams easily, so be careful. After mixing, pour into the remaining egg whites
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Still using the stirring technique to mix evenly
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Chop the dried cranberries and mix them with a little low-gluten flour so that they will not sink to the bottom
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Put the dried cranberries into the cake batter and mix it slightly
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Load into mold. I specially got a few without cranberries inside and added some cranberries on the surface to distinguish them
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Preheat the oven to 150 degrees Celsius and bake in a water bath for 30 minutes. You can also bake it directly without water, just bake it at 150 degrees for 20 minutes
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Baked cake
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Because the water bath method was used, the bottom is white.
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This is the one with dried cranberries in it
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This one only has dried cranberries on the surface, and the inside is a white cake body.
