Vanilla Mini Cupcakes
Votes: 10
Time: 50 min.
Complexity: easily
Quantity: 12 mini muffins
Complexity: easily
Quantity: 12 mini muffins
Vanilla mini cupcakes - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium wheat flour, sifted
- 1 1/4 tsp baking powder
- 1/4 teaspoon salt
- 120 g butter, room temperature
- 1 cup of sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2/3 cup whole milk, room temperature
- Butter cream, for decoration
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Cooking the dish according to the recipe:
- Preheat oven to 180°C. Line a 12-cup baking pan with paper liners.
- Combine flour, baking powder, and salt in a bowl. Beat butter and sugar with a mixer on high speed for 4 minutes. Beat in eggs one at a time and vanilla extract, beating in between. Reduce mixer speed to low and, while continuing to beat, gradually add half the flour mixture, then milk, and the remaining flour mixture.
- Fill the molds three-quarters full with batter. mini cupcakes Place in the oven and bake for 18-20 minutes, rotating the pan halfway through. Check for doneness by inserting a toothpick into the center; it should come out clean and dry. Remove from the oven and let cool for 5 minutes, then remove the cupcakes from the pan and let cool completely. Decorate the mini cupcakes. protein-cream.
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