Vanilla mini cupcakes with milk
12 servings
60 minutes
Vanilla mini muffins with milk are small airy wonders of European cuisine infused with the aroma of vanilla. Their history is linked to traditional home baking prepared for cozy family tea gatherings. The delicate texture, slightly moist crumb, and sweet vanilla flavor make these muffins a perfect complement to morning coffee or evening tea. The combination of butter, milk, and flour keeps them soft, while the addition of vanillin gives them a warm, enveloping scent. They are easy and quick to prepare, and their mini format makes them convenient for serving at festive tables or treating friends. These muffins pair perfectly with fruit jams, creams, or fresh berries, turning every tea time into a true culinary celebration.
1
Melt the butter (can be in the microwave), add sugar and whip into a fluffy white foam.
- Butter: 200 g
- Sugar: 1 glass
2
Then add the eggs and mix. Sift the flour, vanilla, and baking powder, and mix very thoroughly in a separate bowl.
- Chicken egg: 2 pieces
- Wheat flour: 200 g
- Baking powder: 1 teaspoon
- Vanillin: pinch
3
Add dry ingredients to the liquid ones (leave the milk for last), mix quickly. The dough will be a bit rough and lumpy.
- Milk: 2 tablespoons
4
Then add milk to the dough, mix lightly, the consistency of the dough will resemble very thick sour cream.
- Milk: 2 tablespoons
5
Distribute the dough into the molds. I use paper molds and a non-stick metal muffin pan, but silicone molds work great too. If you want a very high dome, fill the molds with dough to 4/5 of their volume (but the traditionally recommended amount is 2/3 of the mold's volume).
6
Place in a preheated oven at 200 degrees for 20-30 minutes (depending on the size of the mold — my molds are about 5 cm in diameter and about 4 cm high — cupcakes bake for 20 minutes).