Aunt Aurelia's Cupcakes

La Aunt Aurelia She's not my aunt but as if she were. She is one of those lifelong cooks, but she is a better person than her cook and that cooking cooks like no one else. And why not do them with the little ones in the house on these holidays? In fact, Aurelia made them together with her grandchildren who are spending part of the summer with her and love to cook with their grandmother.

Conclusion lifelong cupcakes, without preservatives, harmful fats or anything at all, so we continue with our battle against industrial pastries. Thank you very much, Tía Aurelia!

Aunt Aurelia's Cupcakes

Print recipe

Aunt Aurelia is not my aunt but as if she were. She is one of those lifelong cooks, so we are going to prepare her muffins with this recipe.

• Ángela

• Kitchen: cuisine
• Recipe type: breakfast

• Total time:

Ingredients

• 4 large eggs
• 330 gr. sugar
• 330 ml. sunflower oil
• 330 ml. milk
• The zest of a lemon or orange
• A couple of envelopes of raising agent (purple and white) (or an envelope of yeast to bad ones)
• 250 gr. Of flour
• 1 pinch of salt

Preparation

1. Preheat the oven to 230 ° C. In a large bowl, mix the eggs and sugar until pale (ie very fluffy; you can use a mixer for help). Add the lemon or orange zest, milk and oil. Mix well.

2. Then add the sifted flour with the raising agent or yeast and salt. Mix until the flour is integrated and we obtain a soft dough (it should be lumpy).

3. Pour batter into multi-cup muffin tins or paper liners (fill up to 3/4 full in either case). Lower the temperature and bake at 190°C-200°C.

4. Cook for 15 minutes making sure they don't brown too much. Let cool on a rack. Insert a toothpick into them to check that they are ready (when it comes out clean they will be ready).

Note:

you can sprinkle each cupcake with a little granulated sugar before baking. That characteristic little scab will be created. These muffins keep very well for several days in an airtight container.

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