Sugar, Flour, Wheat Starch, Maltodextrin, Vegetable Oil Powder (Palm Oil, Glucose Syrup, Milk Protein, Dipotassium Hydrogen Phosphate, Silicon Dioxide), Baking Powder (Acid Calcium Pyrophosphate, Sodium Bicarbonate, Wheat Starch, Diphosphate Calcium Hydrogen), Acetylated Distarch Adipate, Salt, Sodium Lactate Stearate, Corn Gum, Vanilla Flavor, Carotene, Milk Flavor

Basic ingredients (can make about 2 to 3 cup cakes): 100g cup cake mix, 40g whole eggs, 60g salad oil, 20g water (or milk) Production method: 1. Mix cup cake mix, water (or milk), salad oil, and eggs with a whisk until there is no powder. 2. Pour into the cup cake mold, each cup weighs about 50 grams 3. Bake at 200°C for upper heat, 180°C for lower heat, and bake for 16 to 20 minutes. Tips: 1. Insert a bamboo skewer/chopstick into the center of the cake until no batter sticks to the bamboo skewer/chopstick, then take it out of the oven 2. Because water does not have a large proportion in the entire formula, it can be added together with salad oil and stirred at the same time. There is no need to worry about the separation of oil and water. However, when making other products, please follow the recommended production methods. Not all products can be stirred with water and oil.