Servings /number of people: 6
Preparation Time: 15 minutes
Cooking time: 18 minutes
Category: Breads and buns
Ingredients to prepare Pueblo Cupcakes
3 eggs (3 units)
200 g of sugar (≈ 1 cup)
200 g wheat flour (≈ 1 2/3 cups)
125 ml sunflower or mild oil (≈ 1/2 cup)
60 ml of milk (≈ 1/4 cup)
10 g of baking powder (≈ 2 teaspoons)
2 g of salt (≈ 1/3 teaspoon)
Fine zest of 1 lemon (1 unit)
5 ml vanilla extract, optional (≈ 1 teaspoon)
1 g ground cinnamon, optional (≈ 1/2 teaspoon)
20 g of sugar to sprinkle (≈ 1 tablespoon)
12 cupcake capsules (12 units)
How to prepare Pueblo Cupcakes
These village muffins smell like traditional snacks: high pompadour, spongy crumb and a touch of lemon that conquers the first bite. With simple ingredients and infallible tricks, you will get homemade baking with authentic flavor and tender texture on the inside, golden on the outside. Ideal for breakfast, dipping in coffee or as a sweet mid-afternoon treat. Prepare them in a short time, let the dough rest for a few minutes and you will see how they rise in the oven with that traditional charm that never fails.
1. Preheat the oven to 220 °C with heat up and down. Place the capsules on a muffin tray so they hold shape and rise better.
2. Beat the eggs with the sugar for 3-4 minutes until the mixture is light and foamy; Incorporating air is key to a fluffier crumb. Use electric rods if you can.
3. Add the oil in a fine stream while continuing to beat, followed by the milk, vanilla (if using) and lemon zest. Mix only until integrated, without overbeating.
4. Sift the flour with the yeast, salt and cinnamon (if using). Add the dry ingredients in two batches, mixing with a spatula and enveloping movements until there are no lumps. Avoid overworking the dough.
5. For a high top, cover the bowl and let the dough rest for 20-30 minutes in the refrigerator. This rest helps fine bubbles form and improves rising in the oven.
6. Fill the capsules up to 3/4 full using an ice cream scoop for equal portions. Sprinkle a pinch of sugar on top for a crispy finish.
7. Insert the tray and bake for 5 minutes at 220 °C; then go down to 200 °C and bake for 10-13 more minutes, until golden brown and a toothpick comes out almost clean. Do not open the oven in the first minutes.
8. Take out the muffins and let them rest for 5 minutes on the tray; Transfer them to a rack to cool and not moisten the base. Store in an airtight can when they are cold.
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