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 Classic Cupcake Recipe
I've been baking this cupcake for many years. This recipe of the famous Greek chef Stelios Pallares, in my opinion, is just perfect. Everything is in moderation, the pie turns out very tasty, lush and fragrant, moderately moist and sweet, needless to say, it should be cooked and tasted!
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes
Cuisine Polish Cuisine
Cook Time 80 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes
Cuisine Polish Cuisine
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Beat the eggs until the volume increases by 2 times and, without ceasing to beat, gradually introduce sugar, beat for at least 7 minutes.
    Beat the eggs until the volume increases by 2 times and, without ceasing to beat, gradually introduce sugar, beat for at least 7 minutes.
  2. Add the melted butter in a steam bath or in a microwave oven, mix thoroughly with a spatula.
    Add the melted butter in a steam bath or in a microwave oven, mix thoroughly with a spatula.
  3. Add flour mixed with baking powder and vanilla and sifted.
    Add flour mixed with baking powder and vanilla and sifted.
  4. Mix well from bottom to top and in a circle.
    Mix well from bottom to top and in a circle.
  5. Add the zest and milk and mix very thoroughly.
    Add the zest and milk and mix very thoroughly.
  6. The finished dough flows off the spatula with a ribbon.
    The finished dough flows off the spatula with a ribbon.
  7. Set aside 1/3 of the dough, add the sifted cocoa and 3 tablespoons of milk, mix well with a spatula.
    Set aside 1/3 of the dough, add the sifted cocoa and 3 tablespoons of milk, mix well with a spatula.
  8. Shape with a tube (diameter 26 cm) thoroughly lubricate with margarine (each edge) and sprinkle with flour, turn over and easily beat off the edges to remove excess flour. Put the white part of the dough into the mold, and chocolate on top.
    Shape with a tube (diameter 26 cm) thoroughly lubricate with margarine (each edge) and sprinkle with flour, turn over and easily beat off the edges to remove excess flour. Put the white part of the dough into the mold, and chocolate on top.
  9. Bake in a well-heated oven at 170 ° C for 60 minutes, if you want the cake to be wetter, then bake for 10 minutes less. Check readiness with a wooden stick. Focus on your oven. Allow the cake to cool completely, carefully remove it from the mold and sprinkle with sugar if desired. sprinkle or cover with chocolate icing.
    Bake in a well-heated oven at 170 ° C for 60 minutes, if you want the cake to be wetter, then bake for 10 minutes less. Check readiness with a wooden stick. Focus on your oven. Allow the cake to cool completely, carefully remove it from the mold and sprinkle with sugar if desired. sprinkle or cover with chocolate icing.
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