How to make cranberry chiffon cupcakes

Although you don't have to wash vegetables, cook, or wash dishes when eating out, the food in restaurants outside is not necessarily sourced from regular sources and sometimes you might end up eating something wrong. For the sake of your health, it's better to cook at home. Cranberry chiffon cupcakes are easy to make and you can master them with a little thought.

1. Separate the egg yolk from the egg white, add 30 grams of powdered sugar to the egg yolk, mix well, then add salad oil and milk, mix well, sift in low flour and mix well with a cutting and mixing method, and let it stand for ten minutes.

2. Add sugar to egg whites in three batches, beat until dry foam, then add to the egg yolk paste in batches and mix evenly. Pour the mixed batter into paper cups and sprinkle chopped dried cranberries in the middle and surface of the batter. This is enough for ten medium paper cups.

3. Preheat the oven to 180 degrees, bake on the upper and lower fire for ten minutes, put the batter into the middle layer of the oven and bake at 150 degrees for ten minutes, then turn to 180 degrees and bake for forty-five minutes, adjusting according to the temperature of each oven.

Even children as young as 6 or 7 can learn how to make cranberry chiffon cupcakes, so do you understand? However, you must consume it in moderation, or those who are taking medication should not eat this kind of food. Eating properly will make you healthier and healthier.