Mini Cupcakes Recipe
Delight in these adorable Mini Cupcakes that are perfect for any occasion. These bite-sized treats are light, fluffy, and bursting with vanilla flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Egg Yolk Batter:
- 2 eggs
- 28g cooking oil
- 38ml milk
- 40g cake flour
Meringue:
- 2 egg whites
- 30g white sugar
- A few drops of lemon juice or white vinegar
Instructions
- Separate the egg whites and yolks. Chill the egg whites in the refrigerator for 10 minutes to stabilize them.
- Mix the oil and milk. Stir until emulsified.
- Sift in the flour. Stir well. Add the egg yolks and mix until smooth.
- Add lemon juice to the egg whites. Gradually add the sugar in three batches, beating until stiff peaks form.
- Fold a small amount of the meringue into the egg yolk batter. Gently fold this mixture back into the remaining meringue until evenly combined.
- Pour the batter into a piping bag. Pipe the batter into lined muffin pan, filling them 80% full.
- Preheat the oven to 130°C (266°F). Bake for 30 minutes. Increase the temperature to 140°C (284°F) and bake for an additional 10 minutes.
- After baking, give the cupcakes a light shake twice and place them upside down on a cooling rack.
- Decorate as desired or enjoy plain.
Notes
- Ensure egg whites are at room temperature for best results.
- Do not overmix the batter to maintain the cupcakes’ light texture.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 70
- Sugar: 4g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Find it online: https://lauracooks.com/mini-cupcakes-recipe/
