self-raising flour

3g

milk

175ml (originally buttermilk was used, but I didn't have it, so I used milk instead)

strawberry jam

appropriate amount

fine sugar

1/4cup (originally 2/3cup, I still feel a little sweet after losing more than half of the sugar)

salt

a pinch of

vegetable oil

7ml

eggs

1

vanilla extract

1tsp (vanilla seeds are definitely better, just one vanilla pod is enough)

The method of filling strawberry cupcakes

Mold. Mix the vanilla extract for later use

pour the dry ingredients into the wet ingredients and mix well with a spatula or a wooden spoon until there is no dry powder, and don't stir excessively

According to the size of the container, spoon a proper amount of batter on the bottom, make a slight depression in the middle, put strawberry jam on it, and cover the surface with a proper amount of batter (about 2/3 full). My cups are huge, so I can only make four. If it is a conventional small muffin mold, I should be able to make it.