Royal Cupcakes
12 servings
30 minutes
Royal cupcakes are a delicate treat worthy of true gourmets. These airy miniature pastries with a soft, velvety texture and light vanilla aroma come from Russian cuisine, where sweet pastries have always held a special place. Thanks to butter and the right ratio of flour and eggs, the dough achieves the perfect consistency—fluffy but not dry. A light sweetness and subtle vanilla accent make them ideal for cozy family tea times as well as festive occasions. They are quick to prepare, and their small size is convenient for serving. If desired, berries or cream can be added, turning them into a true culinary masterpiece.
1
Let the butter soften at room temperature. Cream the softened butter with sugar.
- Butter: 125 g
- Sugar: 125 g
2
Start beating the butter with sugar (speed 3).
- Butter: 125 g
- Sugar: 125 g
3
Continue whisking, add eggs, milk, vanillin or vanilla sugar.
- Chicken egg: 2 pieces
- Milk: 2 tablespoons
- Vanillin: 1 teaspoon
4
Add flour in 2 batches, mixing the last portion with baking powder.
- Wheat flour: 125 g
- Baking powder (raising agent): 1 teaspoon
5
Continue beating on low speed until a uniform dough forms.
6
Pour the batter into the molds (about one and a half teaspoons per mold).
7
Bake for about 15 minutes at a temperature of about 150 degrees.
