Fluffy, tasty, juicy and sweet: cupcakes are a classic breakfast and snack in our country. Whether in its classic version or in more innovative alternatives, making them at home without being a professional pastry chef and making them a scandal is possible. The experts at Directo al Paladar offer us the keys to be the queens of cupcakes and a couple of recipes to put our new knowledge into practice.
Cupcakes filled with chocolate chips
this recipe is very simple. First, we mix all the ingredients except the chocolate until we get a homogeneous and manageable mass. When we have it ready, we fill the bottom of the muffin cups. The experts point out that it is important to fill only the bottom, because on it we will place the chocolates in the center of each one, depending on their size.
Then, we cover with more dough until we fill approximately three quarters of the capsule. If they are not rigid, it is convenient to place them on a tray, so that they do not deform. Finally, we place chocolate chips to taste and bake for about 25 minutes in a preheated oven at 180º, or until pricking it with a toothpick comes out clean. Let them rest so they take on all the flavor.
Keys to make your cupcakes the best you’ve ever tasted
Directo al Paladar specialists divide the keys to success into four categories: ingredients, dough, baking and conservation. Yes, all the steps are equally important, so don’t be in a hurry to finish quickly.
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Ingredients
First, all ingredients must be at room temperature. Thus, we will prevent the dough from cutting at some point in the shake. Also, make sure that you have all the necessary ingredients to make the recipe (a basic, go) and keep them out of the fridge for a while before starting the preparation, they will not be so cold.
· If the recipe does not specify the size of the eggs, always use class M.
· Always add a little salt to the dough to enhance the flavorespecially if they are chocolate.
Another recommendation is aromatize the dough with scratches, essences or cocoa the masses If you want to opt for cocoa powder, subtract the amount of flour you add, so the recipe will not be complicated.
· Important, girls: the usual cupcakes are made with olive oil, forget other types of fats. The best is the light oil for your doughs.
· It’s key use loose flourthe pastry, has less protein and is the most suitable for making dough that ferments in the oven using chemical drivers.
· The yeast we need to make muffins is the chemical booster, Royal type, which reacts with the heat of baking.
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Baked
· If you like popped cupcakes, with a crest, you should preheat the oven to a very high temperature. You can do it at 210º without air and with heat from top to bottom. When the oven is preheated strong mode, the cupcakes are baked at about 180º on level two of the ovenat the second slit counting from the bottom.
· On the other hand, if we want to make smooth cupcakes to cover or decorate, we have to bake them at lower temperatures, about 170º at most, in order to make them completely smooth.
Attention to this: during baking do not open the ovensince with the sudden change of temperature the mass will go down.
Last in this category, it is better to bake on the metal tray of your ovennot on the grid.
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· We have reached the end. When they are properly baked, let them rest in the mold for a few minutes before unmolding them to make sure the crumb settles and doesn’t come apart.
When they are very cold, We should keep them in an airtight can., so they can not last in two days. If the recipe contains olive oil, they will stay juicy for more days.
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Photos | Direct to the Palate