How to make almond sponge Cupcake

Almond sponge Cupcake

Ingredients: 30g butter, 40g low flour, 40g milk, 3 eggs, 30g sugar, a little cranberry, a little salt, a little lemon juice.

Almond sponge Cupcake

1. Cremate the butter, bring to a boil and turn off the heat. Add flour, mix gently, do not mix gluten.

2. Beat the egg yolk, add the milk to mix, and then add it to the butter noodles by several times. After mixing, it is a flowing paste.

3. Beat the protein until it is dry and foamy. Mix with egg yolk paste in several times, add cranberries, mix well, pour into the mold, smooth the surface after light vibration. Sprinkle some almonds.

4. Put it in the preheated oven, 150 ℃ for 25 minutes.