If you too can’t give up sweets for breakfast, I suggest these cupcakes that are soft and quick to make. I know, it’s hot and turning on the oven is unthinkable. You can do like me: turn it on in the evening, so they will still be warm in the morning. These American cupcakes are great for being covered with sugar paste or buttercream. But I prefer to dust them with powdered sugar; they’re perfect for breakfast.
Other delicious proposals you must try!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Cupcake Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 large eggs (large)
- 1/4 cup sunflower oil
- 3/4 cup plain yogurt (can be replaced with kefir or sour cream)
- 1 teaspoon baking powder
- 1 pinch salt
Cupcake Steps
After weighing all the ingredients, pour the sifted flour, sugar, a pinch of salt, and baking powder into a bowl. Use a whisk to mix all the ingredients together.
In another bowl, break the eggs, and add the oil and yogurt (which can be replaced, as mentioned above, with kefir or sour cream).
Use a hand whisk to mix the ingredients together; it will take just a few minutes. Then, pour in the flour with sugar, a pinch of salt, and baking powder.
Continue whisking until you obtain a smooth, lump-free batter. In a muffin tray, place paper liners and fill them with the batter up to 2/3 of their height.
If you don’t have paper liners, use the muffin tray directly, greased and floured.
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Bake in a preheated oven at 350°F for 20-25 minutes, checking doneness with a toothpick. Let them cool completely before decorating with powdered sugar.
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