CUP CAKE BAKING

UTENSIL USE FOR BAKING CUP CAKE :

• 2 bowls

  ( wet , dry )

• mixing spoon

• whisk

• set measuring spoon

UTENSIL USE FOR BAKING CUP CAKE :

• bowl

• measuring spoon

• whisk

• mixing spoon

UTENSIL USE FOR BAKING CUP CAKE :

• mixing spoon

• measuring spoon

• whisk

• measuring cup

UTENSIL USE FOR BAKING CUP CAKE :

• measuring spoon

• measuring cup

• whisk

• bowl

UTENSIL USE FOR BAKING CUP CAKE :

• measuring cup

• mixing bowl

• whisk

• mixing spoon

UTENSIL USE FOR BAKING CUP CAKE :

• measuring spoon

• measuring cup

• spatula/rubber scraper

• whisk

MOIST CHOCOLATE CUPCAKE DRY INGREDIENTS EXEPT:

• 3 whole eggs

• baking powder

• cocoa powder

• flour and salt

• sugar and baking soda

MOIST CHOCOLATE CUPCAKE WET INGREDIENTS EXEPT:

• 1 cup hot water

• 2 tsp vanilla and 3 whole eggs

• ½ cup oil

• 1 cup fresh milk

• baking powder

MOIST CHOCOLATE CUPCAKE 1ST PROCEDURE

• In another bowl, beat eggs then add oil, fresh milk and vanilla

• In a big bowl, mix all dry ingredients

• . Bake in a preheated oven. Test with toothpick when done. (when toothpick comes out clean, the cup cake is done) 5. Cool and decora

• Mix the wet ingredients until well blended then add the boiling water gradually. Fill the muffin liners.

• Cool and decorate with preferred icing.

MOIST CHOCOLATE CUP CAKE 2ND PROCEDURE:

• In a big bowl, mix all dry ingredients

• Mix the wet ingredients until well blended then add the boiling water gradually. Fill the muffin liners.

• In another bowl, beat eggs then add oil, fresh milk and vanilla

• Bake in a preheated oven. Test with toothpick when done. (when toothpick comes out clean, the cup cake is done)

• Cool and decorate with preferred icing.