White Chocolate Cupcakes
12 servings
60 minutes
White chocolate cupcakes are a delicate treat inspired by Armenian culinary traditions, where sweet desserts hold a special place. White chocolate adds a refined sweetness and creamy texture to the baked goods, while lemon juice adds a light tang, making the flavor multifaceted. These cupcakes pair perfectly with a cup of tea or coffee and are great for cozy home gatherings or festive feasts. They are easy to make: mixing dry and wet ingredients helps maintain the fluffiness of the batter, and pieces of white chocolate melt inside, creating a pleasant surprise with every bite. Their aroma wafting through the house during baking fills the space with warmth and anticipation of something special. These cupcakes are a true delight for lovers of sweet pastries.
1
In one bowl, pour all the wet ingredients: lemon juice, oil, milk, and eggs, etc. Mix them well.
- Milk: 250 ml
- Olive oil: 120 ml
- Lemon juice: 2 teaspoons
- Chicken egg: 1 piece
2
Take the white chocolate and cut it into small pieces.
- White chocolate: 100 g
3
Put the dry ingredients in the second bowl: flour, baking powder, salt, sugar, chocolate. Mix the dry ingredients.
- Wheat flour: 260 g
- Baking powder (raising agent): 3 teaspoons
- Sugar: 150 g
- Salt: pinch
4
Add the wet mixture to the dry. Mix gently. Small lumps are okay; if you overmix, your muffins may become too tough.
5
Place in molds and bake for 20-25 minutes at 180 degrees.
