Now that the cupcake modita is in the doldrums but industrial muffins continue to reign in bakeries and coffee shops, we return to the fray with the umpteenth claim of the cupcake. The classic, the same as always, childhood ... if your childhood was a couple of centuries ago, as is my case.
The old school cupcake is a relatively simple piece of pastry both in ingredients and in execution. What is not so easy is that they come out fluffy and enjoyable in the absence of milk / coffee / whatever to wet them. Possessed by a craving magdalenil in full confinement, I tried several recipes and none of them completely satisfied me in this regard: there were "good tastes" ... but somewhat safe. So I went to my pastry oracle, my sister-in-law May, who recommended the ones from the blog Eating with Kings with the promise that they were perfect. I made them and found that she was right: they were the delicious fluffy muffins I had been looking for.
From what Reyes Risueño tells - you can follow her on her Instagram account - these cupcakes were sold at the Guay ice cream parlor in the La Albufereta neighborhood of Alicante. The owner, Mª Teresa, prepared them following a recipe from her mother, Carmen, and served them with horchata, a mixture that of course I have tried and is YES. The formula came into the hands of Reyes through her friend Concha Papí, Mª Teresa's niece.
My version adapts the muffins to my personal taste by changing the smallest details: apart from fiddling with some nonsense of the preparation, I have lowered the amount of sugar a little, minimally raised the milk and oil, removed the cinnamon and the lemon - sorry, here I prefer that they are not- and added vanilla, vices in which you can not fall by resorting to the wonderful original recipe. Everything is very well explained in the video above, but if you are text-text-text-text, you also have it written down here.
Ingredients
For about 12 muffins
- 2 eggs size L
- 80 g of sunflower oil
- 100 ml of whole milk
- 150 g of sugar
- 170 g flour
- 2 soda sachets (one white and one colored)
- 1 vanilla bean (optional)
Preparation
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