Mushroom Muffin Cake
There are many works of muffin cakes online, but not many can produce a beautiful 'explosion head'. Some of the works look just like regular cupcakes from a distance. To achieve the 'explosion head', mastering the following two critical points guarantees success in creating a beautiful mushroom top. The two main points for making a mushroom top are: 1. You need a muffin cake mold. 2. Make sure the cake batter is filled to the brim. This recipe makes 6 muffins. For those who haven't tried muffin cakes before, it is recommended to buy one and taste it first. If you like it, feel free to make it yourself. Note ⚠️: Do not place non-heat-resistant chocolate chips or ingredients like raisins on the surface, as they may melt or burn during baking.
Ingredients
Steps
Reference my mold size.
Use paper cupcake molds for easier removal.
Ensure the baking powder is within its expiration date. Expired powder can fail, leading to unsuccessful results.
For heat-resistant chocolate chips, I believe those with 60% cocoa content or higher are suitable.
Apart from chocolate chips, various nuts and dried fruits can also be added according to personal preference.
Prepare all ingredients as required. Salt and baking powder can be sifted together with the flour.
Soften the butter to room temperature. Refer to the video for the ideal consistency.
Beat the butter with sugar using an electric mixer until it turns pale and doubles in volume.
Add the eggs in three batches to the butter. Mix well each time before adding the next batch.
Use a spatula to scrape down the sides of the bowl, mixing everything evenly.
Sift the flour with salt and baking powder. Add one-third to the butter mixture and mix well.
Add half the milk and mix well.
Add another third of the flour and mix well, followed by the remaining half of the milk. Finally, add the remaining third of the flour and mix well. The reason for this sequential addition is to prevent oil and water separation. If you're confident in your technique, you can try adding everything at once.
Mix in a handful of chocolate chips with the batter.
Take a tall cup and place a piping bag inside.
Pour in the mixed batter.
Use a spatula to gather the batter. Then cut a small tip at the piping bag's end, ready for piping into molds.
Pipe the batter into the molds.
Fill each paper cup completely. Smooth out any uneven surfaces with a wet finger.
Ensure no sharp peaks are left on the surface to prevent burning.
Place additional chocolate chips on the surface as desired.
Preheat the oven to its highest temperature for a few minutes. Once the tray is inside, adjust the temperature to 180°C and bake for 20-25 minutes. Adjust the time and temperature according to your oven.
From this angle, the mushroom head isn't obvious, but actually, it's quite large. They're all eaten now—I'll upload a dedicated photo of the mushroom top next time.
Get started and make some! Add any ingredients you like for your desired flavor. For instance, you can add cocoa powder to make a pure chocolate muffin!