VEGETARIAN

Tender Cupcakes

Baking and Desserts | American cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Tender Cupcakes

Ingredients

All-purpose flour - 8.5 oz
Sugar - 7.1 oz
Salt - ½ teaspoon
Baking Powder - ½ teaspoon
Baking Soda - ¼ teaspoon
Melted Butter - 3.5 oz
Chicken Egg - 1 piece
15% Sour Cream - ¼ cup
Milk - ¾ cup
Vanilla Sugar - 2 teaspoons

Step by Step guide

Step 1

In a pot or deep bowl, whisk together sugar, egg, vanilla sugar, sour cream, and milk. Then add slightly cooled melted butter and mix well again.

Step 2

In a separate bowl, combine flour, baking powder, baking soda, and salt, and mix. Then sift the flour mixture into the pot with the milk mixture. Whisk well until smooth. It's even better to let the batter rest at room temperature for about 15 minutes. Use a teaspoon to fill the cupcake molds about ⅔ full.

Step 3

Place the cupcakes on a baking sheet and put them in an oven preheated to 356°F for about 9–13 minutes (for larger cupcakes, increase the baking time to 13–18 minutes) — this will ensure the cupcakes are tender and not dry. Watch the cupcakes after the 8th minute (for larger cupcakes, check after the 10th minute): insert a toothpick into the cake, then remove it; as soon as it comes out clean, take the cupcakes out. The cupcakes should be white; if they start to brown, they are already drying out.