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Here’s a simple recipe for mini sponge cakes:

Ingredients:

• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Whisk eggs and sugar: In a large bowl, whisk together eggs and sugar until light and fluffy. This will take about 5 minutes.
3. Fold in dry ingredients: In a separate bowl, whisk together flour and baking powder. Gradually fold the dry ingredients into the egg mixture until just combined.
4. Add vanilla extract: Stir in the vanilla extract.
5. Fill muffin cups: Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the mini sponge cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

You can decorate the mini sponge cakes with your favorite frosting, sprinkles, or fruit. Enjoy! 🍰

Here’s a recipe for Chinese egg cake in a muffin tin:

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 large egg
• 1/2 cup milk
• 2 tablespoons melted butter
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a muffin tin.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Mix wet ingredients: In a separate bowl, whisk together egg, milk, and melted butter.
4. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Pour batter into muffin tin: Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Bake: Bake for 15-20 minutes, or until golden brown and cooked through.
7. Cool: Let the egg cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your Chinese egg cakes! 🍳

Here’s a simple recipe for milk brioche:

Ingredients:

• 1 cup warm milk (105-115°F)
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3 large eggs
• 1/2 cup unsalted butter, softened
• 4 cups all-purpose flour
• 1 teaspoon salt

Instructions:

1. Activate the yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
2. Add eggs and butter: Add the eggs and softened butter to the yeast mixture. Beat with a whisk or stand mixer until well combined.
3. Add dry ingredients: Gradually add the flour and salt to the wet ingredients, mixing with a wooden spoon or dough hook attachment until a dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
5. Rise: Place the dough in a lightly greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
6. Shape and bake: Punch down the dough and shape it into a loaf or rolls. Place on a baking sheet lined with parchment paper. Let rise again for 30 minutes.
7. Bake: Preheat oven to 350°F. Brush the loaf or rolls with egg wash (1 egg beaten with 1 tablespoon water). Bake for 30-35 minutes, or until golden brown and cooked through.

Let the brioche cool slightly before slicing and serving. Enjoy! 🍞

Homemade butter cookies are super easy and delicious! Here’s a simple recipe for you:

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy. Add the vanilla extract and mix until combined.
3. Add dry ingredients: Gradually add the flour and salt to the butter mixture, mixing until just combined. Don’t overmix!
4. Shape the cookies: You can either roll the dough into small balls and place them on the baking sheet or use a cookie cutter for fun shapes.
5. Bake: Bake for 10-12 minutes or until the edges are lightly golden. The centers might look a little soft, but they’ll firm up as they cool.
6. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade butter cookies! 🍪 Do you plan to add any toppings or flavors?

Here’s a recipe for Cotton Cheesecake Cupcakes:

Ingredients:

• For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
• For the Cheesecake Filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
• For the Topping:
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Make the cupcakes: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat until just combined.
5. Fill cupcake liners: Divide batter evenly among prepared cupcake liners, filling each about 2/3 full.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let cupcakes cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
8. Make the cheesecake filling: In a medium bowl, beat cream cheese and sugar until smooth. Beat in vanilla extract and heavy cream until light and fluffy.
9. Fill cupcakes: Once cupcakes are completely cool, use a small knife or a spoon to make a small indentation in the center of each cupcake. Fill each indentation with a generous dollop of cheesecake filling.
10. Make the topping: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
11. Top cupcakes: Drizzle or pipe

Ingredients:

• 1 large egg
• 1/4 cup milk
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• Pinch of salt
• Butter, for greasing the pan

Instructions:

1. Whisk wet ingredients: In a large bowl, whisk together egg, milk, sugar, and vanilla extract until well combined.
2. Whisk dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
3. Combine wet and dry: Gradually add dry ingredients to wet ingredients, whisking until just combined. Do not overmix.
4. Rest batter: Let the batter rest for 10-15 minutes.
5. Preheat pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
6. Cook pancakes: Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. Serve immediately: Serve immediately with your favorite toppings, such as whipped cream, fruit, or chocolate syrup.

Tips:

• Use a nonstick skillet or griddle for best results.
• Don’t overmix the batter, as this will make the pancakes tough.
• Let the batter rest for 10-15 minutes before cooking.
• Cook the pancakes over medium heat to prevent burning.
• Serve immediately to enjoy the fluffy texture.

Enjoy your delicious souffle pancakes!

Ingredients:

• 1 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 cup egg whites (from 2 large eggs)
• 1/4 teaspoon cream of tartar

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
2. Whisk dry ingredients: In a large bowl, whisk together cake flour, baking powder, and salt.
3. Cream butter and sugar: In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
5. Add dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Add milk: Stir in milk until just combined.
7. Beat egg whites: In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
8. Fold in egg whites: Gently fold beaten egg whites into batter until just combined.
9. Pour into pan: Pour batter into prepared pan.
10. Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool upside down: Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

Tips:

• Use cake flour for a lighter and more tender crumb.
• Don’t overmix the batter, as this can make the cake tough.
• Let the cake cool completely before frosting or serving.

Enjoy your light and airy butter chiffon cake!

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup hot coffee

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Whisk dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. Cream butter and sugars: In a separate bowl, cream together butter and sugars until light and fluffy.
4. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
5. Combine wet and dry ingredients: In a small bowl, whisk together buttermilk and hot coffee. Gradually add wet ingredients to dry ingredients, alternating with buttermilk mixture, beginning and ending with dry ingredients. Mix until just combined.
6. Fill muffin tins: Fill muffin liners about 2/3 full with batter.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let cupcakes cool in muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Cream butter and sugar: In a large bowl, cream together butter and powdered sugar until light and fluffy.
2. Add cocoa powder and milk: Add cocoa powder and milk, mixing until combined.
3. Add vanilla: Stir in vanilla extract.
4. Frost cupcakes: Frost cooled cupcakes with chocolate frosting.

Enjoy your super moist and delicious chocolate cupcakes!

Ingredients:

• 1 package (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (105-115°F)
• 1 tablespoon sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt

Instructions:

1. Activate yeast: In a large bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes, or until foamy.
2. Add butter and egg: Add softened butter and egg to the yeast mixture and whisk until combined.
3. Add flour and salt: Gradually add flour and salt, mixing until a soft dough forms.
4. Knead dough: Turn dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. First rise: Place dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down and shape: Punch down dough and divide into 12 equal pieces. Shape each piece into a ball.
7. Second rise: Place dough balls in a greased 9×13 inch baking pan, leaving a little space between each ball. Cover with plastic wrap and let rise for 30 minutes, or until doubled in size.
8. Bake: Preheat oven to 375°F (190°C). Bake rolls for 15-20 minutes, or until golden brown.

Serve warm with your favorite butter or spread.

Enjoy your soft and fluffy dinner rolls!

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 large egg
• 1 1/4 cups milk
• 1/4 cup melted unsalted butter

Instructions:

1. Whisk dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. Whisk wet ingredients: In a separate bowl, whisk together egg, milk, and melted butter.
3. Combine wet and dry ingredients: Gradually add wet ingredients to dry ingredients, whisking until just combined. Do not overmix.
4. Cook pancakes: Heat a lightly oiled griddle or skillet over medium heat. Pour 1/4 cup batter for each pancake onto the hot griddle.
5. Flip pancakes: Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve: Serve pancakes hot with your favorite toppings.

Tips:

• For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
• Don’t overmix the batter, as this can make the pancakes tough.
• Use a nonstick griddle or skillet for easy cleanup.

Enjoy your fluffy and delicious pancakes!