CUPCAKES RECIPE

 

 

INGREDIENTS

• 3 eggs
• 200 gr. Loose pastry flour
• 125 gr. of white sugar
• 50 ml . whole milk
• 100 ml. of extra virgin olive oil selection in April
• ½ of chemical yeast ( 8 grams )
• Silicone molds for cupcakes (optional )
• Molds curled paper muffin

PREPARATION CUPCAKES

 

We will prepare about 20 muffins, perfect for breakfast for a few days .1.On a large bowl beat the eggs with a whisk , with quick and outflanking , we sure that it is us the fluffy and airy batter.2.Añadimos now slowly sugar and continue beating while mixing in the same way . The turn of the oil, and we will pour slowly mixing with the other ingredients .3.Seguimos the same process with the milk, then the flour, baking powder and finally . We put the mixture in the refrigerator as it cools put silicone molds on the tray, and insert the curled paper inside them.4.Before pouring the mixture into molds , we give a small clay since the cold will have thickened slightly. We filled up ¾ and bake 15 minutes at 200 º C. With the heat and the temperature of the preheated cupcakes should upload without problem.5.Su ideal state is when we realize that they are the perfect pompadour and browned . This is important because you know that a furnace to another can vary the heat and time.

Over time , remove from oven and let rest in silicone molds , to settle the dough .

 

 

 

SOME TIPS FOR THAT LEAVE RICH FLUFFY

• Make use quality ingredients and some homemade eggs ( if possible) and olive oil in place of butter or margarine.• All ingredients should be at room temperature, so you must remove them from the fridge about 10-15 minutes before starting the recipe.• The wheat flour should be loose and not of strength. Preferably of " pastry " , which you can easily find in any store or supermarket.• Precalentad well oven to a high temperature ( 220-230 ° ) for catch well and then air rise due to heat contrast . Preheat heat " up-down " .• For some cupcakes with pompadour will use nonstick silicone molds , which introduce the curled paper baskets . Fill curled paper molds to ¾ capacity . This amount is sufficient to achieve a good pompadour .• Once the dough prepared it , will put it in the fridge about 5-10 minutes. The contrast of heat to cooking them will grow better with more "air".• The yeast used for muffins is chemical Royal type, which makes the dough rise air .• As in most traditional recipes of our mothers and grandmothers, here also add a pinch of salt , and with it enhance the flavor and get a better aerated mass .• Once they are in the oven , you should never open the door as interrumpiríamos the process and we would fall cupcakes. Place them on the metal tray in the center position.• When we remove from the oven, let them rest for good and then settle and withdraw from silicone molds .• They must be kept in perfect condition for several days. You can place them on a tray and have them covered with a clean cloth even better , or save them in a metal box of cookies.• In this recipe we have not used any aromatic element but you can add what you like best : lemon or orange zest , cinnamon , vanilla, etc. .