Mini Vanilla Cupcakes

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Mini Vanilla Cupcakes

Ingredients

Butter - 7.1 oz
Sugar - 1 cup
Farm fresh eggs - 2 pieces
Wheat Flour - 7.1 oz
Baking Powder - 1 teaspoon
Vanillin - a pinch
Milk - 3 tablespoons

Step by Step guide

Step 1

Melt the butter (you can use a microwave), add sugar and beat until fluffy and white.

Step 2

Then add the eggs and mix. Sift the flour, vanillin, and baking powder, and mix thoroughly in a separate bowl.

Step 3

Add the dry ingredients to the wet ones (leave the milk for last), and mix quickly. The batter will be a bit rough and lumpy.

Step 4

Then add the milk to the batter, mix lightly; the consistency should resemble very thick sour cream.

Step 5

Distribute the batter into the molds. I use paper liners and a non-stick metal cupcake pan, but silicone molds work great too. If you want a very high dome, fill the molds 4/5 full (but the traditionally recommended amount is 2/3 full).

Step 6

Place in a preheated oven at 392°F for 20–30 minutes (depending on the size of the molds — mine are about 5 cm in diameter and 4 cm high — the cupcakes bake for 20 minutes).