Since the shape of the cupcake is cute and suitable for enjoying along,
it has become a very popular and delicious dessert!
Cupcake premix is convenient and time-saving by avoiding complex manufacturing process and simplifying all the steps. Moreover, you can add walnut, chocolate chips or so to add the different tastes. If you would like to make savory taste, you can also add some hams or corns. The soft taste of the cupcakes make them became your first choice for your afternoon tea. Last but not least, adding some cream or add colorful frosting would make the cupcakes becomes the very special birthday party cake. 

Sugar, flour, wheat starch, shortening powder (palm oil, glucose syrup, milk protein, dipotassium hydrogen phosphate, silicon dioxide), baking powder (calcium dihydrogen pyrophosphate, sodium bicarbonate , calcium phosphate monobasic), acetylated distarch adipate, salt, sodium stearyl 2-lactylate, xanthan gum, vanilla flavor, β-carotene, milk flavor

糖、麵粉、小麥澱粉、麥芽糊精、植脂油粉(棕櫚油、葡萄糖漿、乳蛋白、磷酸氫二鉀、二氧化矽)、醱粉(酸性焦磷酸鈣、碳酸氫鈉、小麥澱粉、磷酸二氫鈣)、乙醯化己二酸二澱粉、鹽、乳酸硬脂酸鈉、玉米糖 膠、香草香料、胡蘿蔔素(麥芽糊精、辛烯基丁二酸鈉澱粉、葵花油、β-胡蘿蔔素、異抗壞血酸鈉(抗氧化劑)、多磷酸鈉、檸檬酸)、牛奶香料。

1.Preheat the oven to upper temperature 200℃,and lower temperature 180 ℃ (If there is no upper and lower oven please preheat the oven to 200 ℃)
2.Cupcake premix 100g, water (or milk) 20g, oil 60g, whole eggs 40g. Whisk and stir all the materials evenly, and pour into cupcake mold to about 50 g each cup.  
3.Baking time 16 minutes, bake it until bamboo sticks / chopsticks will not stick to the cupcake center when stabbing inside.

1.Test whether the cake has been cooked by using bamboo sticks / chopsticks to stab into the cake center until it is not sticky within the center.
2.There is only little water proportion in the whole recipe so that it can be added the oil at the same time and no need to worry about oil and water separation. However, when making other products, please follow the recommended manufacturing method. Not all products can be mixed with water and oil at the same time.

Q1. How can I know if the batter mix well?
A1. As long as the mixing cannot see the eggs, honey, water and pancake premix separately, and become a beige batter.

Q2. Do we must use a cupcake mold and make sure that each cup of batter’s weighs 50 g?
A2. Not necessarily. You can use any of the heat-resistant containers at home, and pour the batter into the cup to about one-eighth of the batter. The baking time will need to be adjusted according to the size of the utensils, and in accordance with the above skills to confirm whether the cake is cooked. 

Q3. Can oil be replaced with butter or olive oil?
A3. Yes, but the taste of olive oil will be more heavy.

Q4. What is the difference between water and milk?
A4. The milk will make the flavor better.  

Q5. For the Eggs, should they be at room temperature? Or they can be used directly when being taken out from the refrigerator?
A5. Both are good, but the egg pulp will be better to use.