Print Recipe
 Creamy Cupcakes Recipe
How I fell in love with this kind of little muffins Magdalena! Another option. With cream.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Beat the eggs with sugar and salt until fluffy for about 5-10 minutes. Add softened butter (you can mix vegetable and butter in equal proportions)
    Beat the eggs with sugar and salt until fluffy for about 5-10 minutes. Add softened butter (you can mix vegetable and butter in equal proportions)
  2. Add to the bulk of the cream and mix.
    Add to the bulk of the cream and mix.
  3. Mix the sifted flour, baking powder, and zest. Mix the "liquid" and "dry" parts. Mix on a slow mixer speed or with a silicone spatula until smooth.
    Mix the sifted flour, baking powder, and zest. Mix the "liquid" and "dry" parts. Mix on a slow mixer speed or with a silicone spatula until smooth.
  4. Leave it on for forty minutes or longer. You can leave it overnight.
    Leave it on for forty minutes or longer. You can leave it overnight.
  5. Spread out in paper capsules enclosed in prepared cupcake molds, and fill them with dough no more than 2/3, sprinkle with sugar. Bake first at a high temperature (220 degrees) for about 10 minutes, then at a temperature of 190 degrees until ready.
    Spread out in paper capsules enclosed in prepared cupcake molds, and fill them with dough no more than 2/3, sprinkle with sugar. Bake first at a high temperature (220 degrees) for about 10 minutes, then at a temperature of 190 degrees until ready.
  6. Enjoy with tea)
    Enjoy with tea)
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