Description:
These mini cupcakes are a delightful treat that’s perfect for any occasion. They are light, fluffy, and easy to make, making them a great choice for a quick dessert or a fun baking project with kids. Their small size makes them ideal for parties or as a guilt-free indulgence.
Ingredients:
- 2 large eggs
- 28g cooking oil (vegetable, canola, or sunflower oil work well)
- 38ml milk (whole or 2% milk is recommended)
- 40g cake flour
- 30g white sugar
- A few drops of lemon juice or white vinegar
Preparation:
Step 1: Separate the egg whites and yolks carefully. Place the egg whites in a clean, grease-free bowl and chill them in the refrigerator for 10 minutes to stabilize. This helps them whip up to a better meringue.
Step 2: In a separate bowl, mix the oil and milk, stirring until they are well emulsified. This creates a smooth base for the batter.
Step 3: Sift in the cake flour into the oil and milk mixture, stir gently until well combined. Add the egg yolks and mix until the batter is smooth and free of lumps. Be careful not to overmix at this stage.
Step 4: Add the lemon juice or white vinegar to the egg whites. This helps stabilize the egg whites and creates a lighter meringue. Gradually add the sugar in three batches, beating with an electric mixer until stiff peaks form. The meringue should be glossy and hold its shape.
Step 5: Take a spoonful of the meringue and fold it into the egg yolk batter. This lightens the batter and makes it easier to incorporate the remaining meringue. Gently fold this mixture back into the remaining meringue until evenly combined. Be careful not to overmix, as this will deflate the meringue.
Step 6: Pour the batter into a piping bag. Cut a 1 cm diameter opening and pipe the batter into a lined mini muffin pan, filling them 80% full. This gives the cupcakes room to rise without overflowing.
Step 7: Preheat the oven to 130°C (266°F) and bake for 30 minutes. Increase the temperature to 140°C (284°F) and bake for an additional 10 minutes. Keep an eye on them, as oven temperatures can vary. They should be golden brown and spring back lightly when touched.
Step 8: After baking, give the cupcakes a light shake twice to release any trapped air and place them upside down on a cooling rack to prevent them from becoming soggy.
Step 9: Decorate as desired or enjoy them plain. Frosting, sprinkles, or a dusting of powdered sugar are all great options.
Why You’ll Love This Recipe:
These mini cupcakes are incredibly versatile. The recipe is simple and uses basic ingredients. The small size makes them perfect for portion control and ideal for parties or gatherings. Plus, they’re a blank canvas for your creativity – feel free to experiment with different flavorings and decorations!
Serving Suggestions:
- Serve them with a dollop of whipped cream and fresh berries.
- Frost them with your favorite buttercream or cream cheese frosting.
- Dust them with powdered sugar for a simple and elegant touch.
- Arrange them on a tiered dessert stand for a festive presentation.
Tips:
- Make sure your egg whites are cold for the best meringue.
- Don’t overmix the batter, as this can result in tough cupcakes.
- Use a toothpick to check for doneness – it should come out clean.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Preparation Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes
Nutrition Information (per cupcake): (Note: Nutritional information is approximate and will vary based on specific ingredients and portion sizes)
- Calories: Approximately 50-60
- Protein: 1g
- Sodium: Varies depending on ingredients
Conclusion:
These mini cupcakes are a fun and easy way to satisfy your sweet tooth. With their delicate texture and customizable flavors, they’re sure to be a hit with everyone. Enjoy baking and creating your own unique variations!
Q&A about this recipe:
Q1: Can I use a different type of flour? A: While cake flour is recommended for its light and tender texture, you can substitute all-purpose flour. However, the cupcakes may be slightly denser.
Q2: Can I add flavoring to the batter? A: Absolutely! Vanilla extract, almond extract, or citrus zest would be great additions.
Q3: How do I prevent the cupcakes from sinking in the middle? A: Make sure your oven temperature is accurate and avoid opening the oven door during baking. Also, ensure the meringue is properly whipped to stiff peaks.
Q4: Can I make these ahead of time? A: Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them just before serving.
Q5: Can I freeze these cupcakes? A: Yes, you can freeze the cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before frosting and serving.
