Easy & Delicious Mini Cupcakes

Lush, airy, soft, delicious! Mini cupcakes in tins are very easy to make and don’t take much time. They can be served both for evening tea and on a festive table, decorated with a cream cap. These cupcakes can be classified as inexpensive and affordable dishes.
cook time: 40 min
Ivy Ramsay
Easy & Delicious Mini Cupcakes

Nutrition Facts (per serving)

309
Calories
13g
Fat
38g
Carbs
7g
Protein

Ingredients (14 portions)

Basic:

Salt (pinch) to taste
Sugar 160 g
Wheat flour 180 g
Butter 80 g
Milk 80 ml
Vanillin (on the tip of a knife) to taste
Eggs 4 pc
Baking powder 2 tsp

Recipe instructions

Step 1

Step 1
How to make mini cupcakes in molds? Prepare your food. To make the cupcakes fluffier, all ingredients should be at room temperature. Remove the eggs in advance or, if you don’t have time for this, keep them in warm water. The milk and butter will still heat up, so there is no need to remove them.

Step 2

Step 2
Pour the milk into a saucepan and heat it until noticeably warm, but do not boil. Remove the saucepan from the heat and place the oil in it. The heat will immediately melt the butter, use a spoon to help it melt. Leave the milk-butter mixture to cool.

Step 3

Step 3
Beat the eggs into a deep bowl and start beating the mixer at low speed. When the mixture foams, increase the speed and start adding sugar in portions. Adjust its quantity to your taste. After sugar, add vanillin and salt. Salt acts as a flavor enhancer in sweet baked goods, so don’t be afraid to add it. Instead of vanillin, you can add vanilla sugar or vanilla. Beat the eggs until fluffy and light.

Step 4

Step 4
Mix the flour with baking powder — then it will be distributed evenly and the dough will rise equally.

Step 5

Step 5
Sift the flour into the egg mixture in portions, mixing well after each addition. It is important to sift the flour so that it is saturated with oxygen — then the baked goods will be more fluffy.

Step 6

Step 6
After adding all the flour, the dough will be thick and homogeneous. By the way, it is not at all necessary to use a mixer; a hand whisk or spatula will be enough.

Step 7

Step 7
Take the cooled milk-butter mixture and add a couple of spoons of thick dough to it. Mix well with a whisk. Then add a couple more spoons and stir again. And two more spoons. This whole process is needed to make it easier to combine the liquid mixture of milk and butter with a thick dough. Pour the mixture from the saucepan into a bowl and mix everything thoroughly.

Step 8

Step 8
The finished dough will be homogeneous, without lumps, fluid and quite liquid.

Step 9

Step 9
Take baking molds suitable for baking. These can be silicone, metal (lubricate them with oil), paper, like mine. There are also paper capsules that do not hold their shape; they are inserted into molds with cells. Pour the dough, filling the molds 2/3 full. I got 14 pieces, the height of the molds is 4 cm.

Step 10

Step 10
Bake the cupcakes in the oven, preheated to 170°C, for 20-30 minutes. They should turn golden and rise. Check readiness with a wooden skewer — it will come out dry from the middle. Then remove the cupcakes and cool.

Step 11

Step 11
You can serve the cupcakes plain, sprinkled with powdered sugar or decorated with a cream cap on top. Then the cupcakes will turn into fancy cupcakes. Bon appetit!

Additional rubrics

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