Classic Cupcakes (Mini Cupcakes)
12 servings
35 minutes
Classic cupcakes are a small wonder of American cuisine that has conquered the world with their delicate taste and airy texture. Their history began in the 19th century when homemakers started baking small portions of cakes in cups, which is where the name 'cupcake' comes from. These mini-cakes have a soft, sweet flavor with hints of vanilla and butter, and their texture is tender, fluffy, and slightly moist. Due to their versatility, cupcakes are often decorated with cream, icing or various toppings, turning them into true works of art. They are perfect for festive occasions, family tea times and cozy evenings. Each cupcake is a little joy that brings warmth and comfort with every bite.
1
Melt the butter (can be done in the microwave), add sugar and whip into a fluffy white foam.
- Butter: 200 g
- Sugar: 1 glass
2
Add eggs and mix. Sift flour, vanillin, and baking powder, then mix thoroughly in a separate bowl.
- Chicken egg: 3 pieces
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
- Vanillin: pinch
3
Add dry ingredients to the liquid ones and mix quickly. The dough should be slightly rough and lumpy.
4
Add milk to the dough and mix lightly (the consistency of the dough should resemble very thick sour cream). Distribute the dough into molds. To achieve 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).
- Milk: 3 tablespoons
5
Place in a preheated oven at 200 degrees for 20-30 minutes (depending on the size of the mold).
6
Cool the cupcakes on a rack.
7
For the glaze, pour powdered sugar into a bowl, add 2 teaspoons of water, and mix. If necessary, add more water (the consistency of the glaze should be thick). Cover the cupcakes with glaze immediately after preparation.
- Icing sugar: 100 g
