Want to make cupcakes yourself? Easy recipe for beginners, using black rice for added nutrition
Craving cupcakes but don't want to go out to buy them? Or afraid of the high price of ready-made sweets? Then you might like to try this flavorful and unique muffin today. It's super easy to make, even baking novices can easily complete it, the basic operation is just to use a whisk to mix and stir, it doesn't need to be whipped. And the ingredients are also very special, using black rice cake powder and ancient black sugar to make it. Our country has a saying that 'black must be replenished' – black food is often said to have high nutritional value and health benefits, and black rice and black sugar are both excellent examples. In moderation, they can help with digestion, improve blood circulation and vision, and help with sleep, and boost the body's immune system.
Black Rice, Black Sugar, Red Dates Muffin
The finished product looks very similar to a chocolate muffin, doesn't it? But the texture is completely different. The black rice cake powder I use contains a small amount of black rice granules, which not only presents a special grainy texture, but also gives the cake a strong rice aroma, which is unforgettable. Do you want to make it with me?
Ingredients: 40g butter, 80ml milk, 35g black sugar, 1 egg, 120g black rice cake powder, 5g baking powder, 60g dried red dates (pitted).
Small tips:
1. Baking powder is the key to making this muffin rise, so you can't skip it!
2. If you don't like butter, you can replace it with a flavorless vegetable oil, such as corn oil.
Ingredient preparation: Cut the black sugar into small pieces, don't need to crush it too finely, because we need to heat it with steam; cut the dried red dates into small pieces; weigh the black rice cake powder and baking powder and mix them ready.
Black Sugar Pieces
Powder Mixing
Dried Red Dates Crumbles
Making Method:
First step: Put the butter, milk and black sugar pieces into a bowl, heat with steam, and continue stirring with a whisk until the butter melts, the black sugar dissolves and the sugar, milk and oil are fully blended. The water temperature should be about 78-82°C, don't need to boil it.
Black Sugar, Milk and Butter
Fully blended
Second step: After the mixture has cooled slightly, add one egg and continue to stir evenly with a whisk.
Adding the egg
Third step: Sift in the black rice cake powder and baking powder, use a whisk to cut Z-shaped, stir until there is no dry powder and granules. Note: Don't stir in circles to avoid kneading gluten.
Sifting in powders
Fourth step: Add the dried red dates crumbles, lightly flip a few times to mix evenly.
Adding dried red dates crumbles
Mixing evenly
Fifth step: Use a slightly taller container to pour the cake batter into a piping bag. Here, this method is very easy to use, even if you don't have someone to help.
Using a measuring cup to fill the piping bag
Filling the piping bag
Sixth step: Put the paper cup mold into the muffin six-hole mold. If you don't have a muffin six-hole mold, you can use a sturdy baking paper cup directly.
Pouring into the paper cup
Seventh step: Preheat the oven to 190°C (top and bottom heat), place it in the middle layer, and bake for 25 minutes.
Baking
Please note: The temperature and time given here are for reference only, please adjust according to the characteristics of your own oven.
Finished Product 1
Finished Product 2
After the cake is baked, immediately take it out, move it to a cooling rack to cool completely, and it's best to eat it after one day of sealing. I took this picture just after baking, you might say, 'Huh, why is it so dry?' Because muffins are a slightly oily cake, they will appear a little dry after being reheated. Just like mooncakes, they need to be reheated to become soft and moist. So, don't eat it in a hurry yet, at least wait for a night!
