.Mugwort Cup Cake

Sure, here’s the English translation of the provided Chinese article:

Ingredients:

Artemisia powder (5g or 1 tablespoon), Eggs (80g), Butter (70g), Sugar (70g), Lemon juice (5ml), Low-gluten flour (110g), Baking powder (1/2 teaspoon), Salt (1/8 teaspoon), Milk (30ml), Whipped cream (150g), Colored candies (as needed).

Instructions:

1. Preheat the oven to 180°C.
2. Allow the butter to reach room temperature, cut it into small pieces, and mix it with sugar. Use an electric mixer to beat until the butter becomes fluffy and pale. Gradually add the beaten eggs in five portions, ensuring each addition is fully absorbed by the butter. Finally, add lemon juice and Artemisia powder, mix well.
3. Sift the flour, baking powder, and salt into the butter mixture. Pour in the milk and stir until a smooth batter is formed.
4. Evenly squeeze the batter into muffin cups, filling them about 7/8 full.
5. Place the cups on the middle rack of the oven, using both upper and lower heat, and bake at 180°C for approximately 25 minutes or until the surface turns golden. Check for doneness by inserting a toothpick into the center – it should come out clean without wet batter.
6. Remove the cakes and let them cool. Pipe whipped cream on top and garnish with colored candies.

Therapeutic Benefits:

Artemisia has various health benefits, including promoting blood circulation, dispelling dampness and cold, stopping bleeding, and aiding fetal health. Beyond its medicinal uses, it serves as a natural plant pigment. Incorporating Artemisia into cakes not only enhances the color, making it more appealing, but also adds a refreshing fragrance. This Artemisia cupcake can be considered a seasonal dessert for the Dragon Boat Festival, offering benefits such as promoting blood circulation, dispelling cold and dampness, and supporting digestive health when consumed in moderation.