Cupcakes Basic Recipe

Prepare the ingredients for the cupcakes, bring the butter to room temperature and sift the flour to avoid lumps in the batter.

Preheat the oven to 185 °C hot air.

Beat the butter and sugar with a mixer until nice and fluffy. Beat the eggs one at a time until well incorporated into the batter. Stir in a pinch of salt. Add the milk and continue to beat until fluffy. Finally, fold in the flour.

Empty the batter into a muffin tin lined with muffin cups. Fill the muffin cups only about 2/3 full.

Bake in the oven for about 12 minutes. Let cool well, otherwise the cream will not hold.

Then decorate the cupcakes with a cream (=topping) of your choice.

For this variant “vanilla cream”: For this, stir the sugar and butter until fluffy and dilute with the water. Apply the cream with a spatter or alternatively with a spoon on the cupcakes and cover with decoration of your choice (sugar balls, flowers, candied fruit, etc.).

Preparation Tip:

The cupcakes keep well refrigerated for about 3 days.

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