Biscochitos de vainilla (cupcakes)
 
Prep time
Cook time
Total time
 
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Serves: 24 cupcakes
Ingredients
  • 1½ taza de harina para todo proposito
  • 1½ cucharadita de polvo de hornear
  • ¼ de sal
  • 2 huevos grandes, a temperatura ambiente
  • ⅔ taza de azucar
  • 1½ barras de mantequilla, derretida sin sal
  • 2 cucharaditas de vainilla
  • ½ taza de leche
  • Tu frosting favorito
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon fine salt
  • 2 large eggs, at room temperature
  • ⅔ cup sugar
  • 1½ sticks (12 tablespoons) unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • ½ cup milk
  • Your favorite frosting, for topping
Instructions
  1. Precaliente el horno a 350 F, poniendo la rejilla en el centro. coloque los papelitos para bizcochitos en los moldes.
  2. bata la harina, polvo de hornear y sal en un envase. En otro envase batir los huevos, con el azúcar, con un batidor eléctrico hasta que esté espumoso, como 2 minutos, poco a poco coloque la mantequilla y la vainilla.
  3. Coloque poco a poco la harina, luego la leche y finalmente el resto de la harina, tratando de no mezclar demasiado. Divida la mezcla entre los 24 moldes.
  4. Hornee por 18 a 20 minutos para bizcochitos regulares o si desea hacer los minis solo 10 minutos, dejar enfriar y servir con el frosting deseado.
  5. Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
  6. Whisk the flour, baking powder and salt together in a medium bowl.
  7. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
  8. While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
  9. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.
Recipe by Deliciosamente Light at http://deliciosamentelight.com/bizcochitos-de-vainilla/