Cupcake recipe, cup cupcake, mold cupcake, cup cupcake, whatever you prefer. The first time the cupcake is mentioned was in 96, when a note of “a small cake to be made in cups”

This small cake from American cuisine took over the taste buds and hearts of us Brazilians, we adopted the cupcake for our cuisine.

And in this article we will teach you how to make this delicious cup cake, shall we?

For our cupcake recipe:

• 2 eggs
• 1 level cup of sugar
• 1 and 1/2 cup (tea) wheat flour
• 3/4 cup of milk
• 1/2 cup good quality unsalted margarine
• 1/2 tablespoon of baking powder
• 1 teaspoon vanilla essence
• 1 pitada de sal

How to prepare:

• Preheat the oven to 180°C.
• In a mixer, add the margarine and sugar, at maximum speed, beat until a lighter cream forms, add the eggs and beat well.
• Reduce the speed to minimum and add the vanilla, then the sifted flour with baking powder and salt mixed with the milk. Beat a little just to incorporate. If you want the chocolate dough, add 2 tablespoons of good quality chocolate powder or cocoa powder and another 1/4 cup of milk to the sifted flour mixture.
• To bake, you will need a cupcake mold and #0 paper or special cupcake molds (I recommend the Mago brand). It is not necessary to grease any of them.
• Do not overfill the molds to avoid overflowing while baking, the ideal is to fill 2/3 of the mold.
• Bake for approximately 20 minutes, or until a toothpick inserted and comes out clean.
• Once cold, cut the center of the cupcake, reserving only the lid, and fill with the flavor of your choice (brigadeiro, hazelnut cream (of your preference), ganache, truffle, jelly) then close with the lid and cover the cupcake.
• In the cupcake in the photo I topped it with a simple meringues, made with just 3 egg whites beaten to stiff peaks, then I added about 6 tablespoons of sugar and beat until combined. I put it in a piping bag without a nozzle, just with a hole and covered it, then decorated it with colorful sprinkles.

FOR MORE RECIPES LIKE THIS, SEE HERE.