Mix everything until incorporated, and you have a smooth, homogeneous mixture. Line muffin liners into the pan and scoop the batter into each of the moulds to about two-thirds full. Tap the pan on the counter a few times to get rid of trapped air, then bake in a 350°F/180 C preheated oven for 22 minutes.
Shock them with a few taps on the table to prevent the cake from sinking as soon as they are out of the oven. Remove them from the pan and line them on a wire rack to cool or serve them warm. If you want them to be more moist, place them in an airtight container and leave them overnight.
Ingredients;
- 2 eggs(room temperature)
- 120 g(1/2 cup + 2 Tbsp) granulated sugar
- 120 g( 1 cup) all-purpose flour
- 4 g(1 tsp) baking powder
- 80 g(1/3 cup) unsalted butter
- 60 ml (1/4 cup)milk
- 2 tsp vanilla extract
Instructions;
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