Cupcakes with Starch
Description
It pairs perfectly with tea and coffee. The texture of the finished cupcakes is very tender and crumbly, so it is very important to carefully remove them from the molds. Use a flexible spatula or knife, first detach the edges of the cupcake, then lift the entire pastry out of the mold. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Melt the margarine and let it cool.
- 3
Step 3
Add starch, flour, baking powder, vanilla, and candied fruit to the margarine.
- 4
Step 4
Stir with a spoon.
- 5
Step 5
In a separate bowl, whisk the eggs into a fluffy foam.
- 6
Step 6
Combine the butter portion with the egg.
- 7
Step 7
Beat on low speed with a mixer.
- 8
Step 8
Grease the muffin tins with butter. Pour the batter into the tins up to two‑thirds of their capacity. Place them in a preheated oven at 180 °C for 15–20 minutes. Take into account the characteristics of your oven!
- 9
Step 9
After the time is up, check the cupcakes' doneness with a wooden skewer; it should be dry. Remove the finished cupcakes from the oven. Let them cool slightly and take them out of the molds. The crumb is very delicate, so first use a knife or spatula to loosen the edges of the mold, then remove them completely.
- 10
Step 10
Remove from the oven and serve warm or cooled.