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Classic cupcakes in molds

Portioned cupcakes, great for a festive table. Classic cupcakes in molds are cooked in the oven. For the dough, it is not necessary to separate the yolks from the proteins. In order for the butter to become soft, it should be taken out of the refrigerator in advance. If desired, you can add slaked baking soda instead of baking powder. Such soft and porous cupcakes are served to the table with different drinks, most often tea, compote or coffee.
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Classic cupcakes in molds
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 6 g
Fats 14 % 10 g
Carbohydrates 78 % 58 g
329 kcal
GI: 0 / 0 / 100

Cooking method

Cooking time: 35 min

1. Beat eggs with sugar with a mixer until smooth.
2. Add softened butter, beat.
3. Add wheat flour and baking powder, mix the dough.
4. Pour the dough into paper or silicone molds, it is necessary to fill 2/3 of the part.
5. Cupcakes are baked at a temperature of 200 degrees for about 20-25 minutes. Serve it to the table in a warm form, sprinkle with powdered sugar and decorate with fresh berries if desired. Bon appetit!

Caloric content of the products possible in the composition of the dish

  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Wheat flour - 325   kcal/100g
  • Baking powder dough - 79   kcal/100g
  • Powdered sugar - 374   kcal/100g
  • Chicken egg - 80   kcal/100g

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