Low gluten flour 80g Matcha powder 5g

Sugar 80g Eggs 4

Corn oil 25g Dried cranberries 40g

Rum 1tbsp Milk 65g

Lemon ? Salt 1/4ts teaspoon

Supplementary Ingredients

White Sesame Seeds Moderate

Matcha Cranberry Cupcakes Cake Steps

1. All the ingredients are ready.

2. Coarsely chop the dried cranberries, pour the rum into the cranberries and mix well, soak for 30 minutes.

3. Open the eggs and put the whites and yolks into two separate pots. Add milk, salt, and 20 grams of sugar to the yolks and whisk until the sugar is completely melted.

4. Sift the matcha powder and low gluten flour into the egg yolk pot.

5. Stir until there are no flour particles and set aside.

6. Squeeze 1 teaspoon of lemon juice into the egg white bowl.

7. Whisk the egg whites with a whisk until they are thick and frothy, then add 20 grams of sugar and continue to whisk until the egg whites are fine and frothy, then add another 20 grams of sugar. Add the rest of the sugar when the egg whites become textured, until the egg whites are whisked to wet peaks.

8. Preheat the oven to 150 degrees Celsius for 10 minutes, then add 1/3 of the egg whites to the yolks and mix well.

9. Pour the egg yolk paste into the egg white bowl and mix well.

10. Add cranberries soaked in rum and mix well.

11. Place a greased paper cup in a Cordon Bleu 12-inch cake mold. Pour the cake batter into a piping bag and fill the cups to 8 or 9 full, sprinkle the tops with sesame seeds.

12. Lift up the mold and shake out any large bubbles in the cake batter, and place the mold in the middle of the preheated oven.

13. Bake at 150 degrees for 30 minutes or until the top of the cake is coated with color.