Wet biscuit cupcake

6 servings
40 min

Prepare the products to make the cupcake. Accurate grammage is important for this recipe, so it is better to weigh all the ingredients on the kitchen scale. Another secret of a successful cupcake is products of the same temperature, room temperature. Therefore, take out the eggs and milk in advance. The oil will be melted, so it is not necessary to take it out. Instead of baking powder, you can take soda in the same amount.

Put the butter in a saucepan with a thick bottom and put on a small heat. The thick bottom of the dishes will not allow the oil to melt and burn quickly. If there is no suitable utensils, then melt the oil in a water bath. Or use a microwave. The main condition is that the oil should not boil, only melt. Otherwise, serum will separate from it. Cool the melted oil to room temperature, and only then use.

Sift through the flour. Sifting saturates the flour with air, which makes the pastries softer and more airy. In addition, sieving allows you to separate small debris that may be present in the flour.

Add baking powder and salt to the flour, mix. Mixing the dry ingredients gives a uniform distribution throughout the mass.

Divide the eggs into squirrels and yolks. Do this as carefully as possible so that the yolk does not get into the protein. The presence of excess impurities will not allow proteins to beat well, so even dishes should be absolutely clean.

Start whipping the squirrels with a mixer. This process is long enough, so it is better not to do it manually. Without stopping the whipping, add sugar to the protein mass. Pour it slowly, in a thin trickle. Beat the squirrels to a lush white mass. Mixer whisks should leave a clear mark on them.

Without turning off the mixer, add egg yolks to the protein mass. When they are completely mixed, stop whipping.

Add the dry ingredients to the beaten eggs, pour in the milk and melted cooled butter. Gently mix the mass with a spatula. For this purpose, it is better to take a silicone shoulder blade. It does not injure the structure of whipped foods, and baking will not settle in the future. Mix with bottom-up movements, as if burying the introduced products.

Prepare a cake tin. I have a silicone shape measuring 20 * 7 cm. If it is silicone, then nothing needs to be done. If other material - then brush the form with a small piece of butter. Or line it with baking paper. Pour the dough into the tin. Flatten the top with a shoulder blade.

Bake the cupcake in the oven, preheated to 180 ° C, top-bottom mode. Do not open the oven door in the process so that the cupcake does not fall. Baking time depends on your oven and the shape in which the cupcake will be baked. It ranges from 25 to 40 minutes. See the appearance of the cupcake. My bake for 30 minutes. Readiness can also be determined with a wooden stick. It is necessary to pierce the finished cupcake with it. If the stick comes out dry, without pieces of wet dough - the cupcake is ready.