Mini Cupcakes
12 servings
20 minutes
Mini cupcakes are an exquisite dessert that has captured the hearts of sweet lovers worldwide. Their roots trace back to Italy, a country of refined tastes and culinary mastery. These miniature cakes have an airy texture due to the combination of soft butter, flour, and milk, while juicy berries like blueberries and raspberries add a refreshing tartness and fruity aroma. The ease of preparation makes them an ideal choice for cozy family breakfasts, picnics, or elegant tea parties. Baked to a golden crust, they fill the kitchen with warmth and the scent of home comfort. They are delightful to serve with a cup of strong espresso or soft cappuccino, enjoying the crispy crust and juicy filling. Mini cupcakes are a small pleasure that brightens the day.
1
Preheat the oven. Melt the butter in a pot. Let it cool slightly and mix with milk and egg.
- Butter: 50 g
- Milk: 150 ml
- Chicken egg: 1 piece
2
Sift the flour into a bowl, mix with baking powder, salt, and sugar. Add the berries. Mix well.
- Wheat flour: 200 g
- Baking powder (raising agent): 2 teaspoons
- Salt: pinch
- Sugar: 150 g
- Blueberry: 100 g
- Raspberry: 100 g
3
Carefully pour the mixture of melted butter with egg and milk into the flour with sugar and berries.
- Butter: 50 g
- Chicken egg: 1 piece
- Milk: 150 ml
- Wheat flour: 200 g
- Sugar: 150 g
- Blueberry: 100 g
- Raspberry: 100 g
4
Mix quickly and carefully. Don't worry if the dough has lumps.
5
Use two teaspoons to fill the molds lined with paper cups with the dough.
6
Bake for 20 minutes until the dough rises and is covered with a golden crust. Transfer the finished muffins to a plate.
