My cupcake.
May Nocon is the confectioner of one of our favorite coffee shops in Madrid: Mission Cafe. She and Alain Funcia are in charge of the homemade pastries and pastries that fill their windows every day and will do so again as soon as they open again after these days of confinement.
Alain has perfected puff pastries and cinnamon rolls, May, croissants, Neapolitans, cookies, palm trees, biscuits... And these days of quarantine she continues “testing recipes for the reopening of the premises”.
Like any good confectioner, warn, this goes for exact quantities, “weighing each gram”. We asked him for the recipe for one of those sweets that everyone likes: homemade cupcakes. The usual. very fluffy And she sends us this, "the classic recipe that does not fail". Although at Misión Café they don't have “a fixed catalog of sweets,” these muffins can occasionally be found, she says. We will come back for them and soak them well in their specialty coffee.
Homemade cupcakes.
Material we will need: a rod mixer or, failing that, some rods, a large bowl, muffin tins.
INGREDIENTS for about 15 muffins:
2 XL or 3 M eggs
250g sugar + a little more to add to each before baking for the pompadour
125 ml of milk
125 ml of oil (can be sunflower or olive)
300 g flour
6 g chemical yeast or 1 teaspoon
Zest of half a lemon or orange or a mixture of both.
ELABORATION:
1. Let's preheat the oven to 220 degrees heat up and down if not convection.
2.The first thing is to throw the yeast and the flour in a bowl and mix well.
3.Later, in another bowl, crack the eggs and beat them together with the sugar until white. For this, a rod mixer would be better so as not to get too tired and to be able to incorporate more air into the dough.
4.Continuing to beat at medium speed, gradually add the milk and oil until emulsified.
5.Afterwards, it is the turn of the flour along with the yeast. We lower the speed and add it little by little, being careful not to do it all at once because otherwise we will end up with more flour outside than inside the bowl. Once everything is integrated, we increase the speed and beat it for two minutes at full throttle.
6.We pour the dough into the molds up to half their capacity.
7.Once we see that the oven is already preheated, we add a teaspoon of sugar in each cupcake for the topknot, and then we put it in the oven.
8.When we close the oven, lower it to 180 degrees and bake it between 23-25 minutes, depending on the oven.
9.To check that they are done, we pierce a cupcake and the toothpick has to come out clean and when pressing the top, it does not sink.
10.Once removed from the oven, let them cool and they are kept for a couple of days in a tupperware or plastic bag.
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