Vanilla Mini Cupcakes
12 servings
60 minutes
Mini vanilla cupcakes are the embodiment of tenderness and refined aroma. Their history begins in European culinary tradition, where the sophistication of taste meets simplicity in preparation. These small airy cupcakes have a light texture and subtle vanilla scent that unfolds with each bite. Butter gives the batter a silky softness, while finely sifted flour and baking powder ensure fluffiness. They are perfect for cozy tea parties, festive events, or simply enjoying sweet moments. Mini cupcakes are served in decorative paper or silicone molds, and their golden crust delights the eye. Try complementing them with cream or fruits to enhance the flavor even more!
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 (raising agent): 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.
- Wheat flour: 200 g
4
Then add milk to the dough, mix lightly; the consistency of the dough will resemble very thick sour cream.
- Milk: 3 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 (depends on the size of the mold - mine are about 5 cm in diameter and 4 cm high - cupcakes bake for 20 minutes).
