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Cupcake with milk and butter

0
9600
Kitchen Russian
Calorie content 167.1 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 5.1 gr.
Fats * 5.1 gr.
Carbohydrates* 34.5 g
* per 100 gr. product
Cupcake with milk and butter
Content

We offer a recipe for a milk cake, with a very delicate creamy taste, with a crumbly and porous crumb. Such a cake gives a wide scope for imagination: you can pour it with chocolate syrup, soak it with fruit juice, cover it with icing, just sprinkle it with powdered sugar - it will be good in all forms. The whole secret lies in the balanced taste and "correct" texture.

Ingredients

Cooking process

step 1 out of 6
Put eggs in a wide bowl, add sugar. Beat everything with a mixer at high speed until a lush, almost white foam is formed. Add vanilla extract, mix with a whisk. Instead of vanilla extract, you can add a third of a teaspoon of vanillin. However, it is the vanilla extract that gives the finished cake an incomparably soft, natural, delicate aroma.
step 2 out of 6
In a separate bowl, mix the pre-sifted flour, salt and baking powder. We mix the dry ingredients with a spoon and gradually introduce them into the egg mass in portions, each time kneading well with a whisk or mixer at medium speed.
step 3 out of 6
Pour milk into a saucepan and add butter to it. Heat on the stove until the milk is hot and the butter has completely melted. Remove from the stove and add vegetable oil.
step 4 out of 6
Cool the butter-milk mixture to a warm state and pour it in a thin stream into the previously obtained dough, stirring well by hand with a whisk. The consistency of the dough turns out to be quite liquid, fluid, smooth, homogeneous, absolutely without lumps.
step 5 out of 6
Preparing a baking dish: cover it with oiled parchment. For the optimal height of the cake, we recommend using a cake tin of about 23 centimeters. We put the form with the dough in an oven preheated to 180 degrees to the middle level. We bake for about half an hour. At the end of baking, check the readiness with a match or a toothpick by sticking it into the center of the cake. If it came out without any sticky dough, then the cake is ready. The finished product should increase in volume and lightly brown.
step 6 out of 6
We take the finished cake out of the oven and let it cool slightly. Then remove from the mold and cool completely on the wire rack. Mix the cinnamon and fine sugar (powdered sugar) and sprinkle the top of the cake with this fragrant mixture. Cut into portions and serve.

Bon Appetit!

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