WorksheetsCUP CAKE BAKING
Total questions: 13
Worksheet time: 7mins
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.
MOIST CHOCOLATE CUP CAKE 3RD PROCEDURE:
In another bowl, beat eggs then add oil, fresh milk and vanilla
Mix the wet ingredients until well blended then add the boiling water gradually. Fill the muffin liners.
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.
In a big bowl, mix all dry ingredients
MOIST CHOCOLATE CUP CAKE 4TH PROCEDURE:
Cool and decorate with preferred icing.
Mix the wet ingredients until well blended then add the boiling water gradually. Fill the muffin liners.
Bake in a preheated oven. Test with toothpick when done. (when toothpick comes out clean, the cup cake is done)
In another bowl, beat eggs then add oil, fresh milk and vanilla
In a big bowl, mix all dry ingredients
MOIST CHOCOLATE CUPCAKE FINAL/ LAST PROCEDURE
Cool and decorate with preferred icing.
Bake in a preheated oven. Test with toothpick when done. (when toothpick comes out clean, the cup cake is done)
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
