A cupcake is, indeed, a small and perfect indulgence for those of us who love something sweet and pretty and unique, cute and yet delicious. They are the star attraction for special days, such as Birthdays, Showers, Weddings, and Holidays, as well as perfect everyday goodies. Anyone whether a dedicate hobbyist or the occasional home baker can make cupcakes. Whenever a special occasion calls for a show stopping cake, consider cupcakes instead. Don't be intimidated by the fanciful designs of the cupcakes. Not only are the little cakes more playful then a large one, they are easier to serve ( in many cases, you can dispense with forks and knives) and infinitely more adaptable. If you wish, we can make multiple varieties of cupcake flavours to please a range of tastes and preferences to have a flavourtastic fun. Nearly all cake dough lend themselves to baking in individual portions. Bake them in muffin, madeleine or ladyfinger molds. If the papers are set in muffin tins, the cakes retain their shape better.
This is soft and delicate cupcake blends well with just any buttercream except for chocolate, witch tends to overwhelm the delicate flavour
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In a medium bowl lightly combine the egg whites, 50 gr milk and vanilla.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 150 gr of milk.
Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 2 minutes to aerate and develop the cake's structure.
Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen
the structure. Scrape down the sides. Spoon batter into the prepared muffin cups, filling each about three-fourths full. Bake for 15 to 20 minutes. Cool cupcakes
in pan on wire rack for 5 minutes.