Homemade traditional cupcakes

I can't remember the last time I bought an industrial muffin... and when you try this recipe, you won't do it again either!

If you follow my instructions, you will get fluffy muffins with a very high crest. Furthermore, they will keep perfectly for several days.

You can flavor your muffins however you prefer: with the zest of a lemon or an orange, with vanilla extract or as I did today, with La Tourangelle almond oil , which has a delicious toasted almond flavor. If you decide to use lemon or orange zest, you will have to replace the almond oil with olive oil. So you will need 190 g of olive oil.

To bake the muffins, I always put the paper cases inside my Le Creuset muffin pan . This way they don't deform and I get them to rise a lot. I have already told you on some occasions about the range of Le Creuset molds: they are very robust molds, made of carbon steel and completely non-stick. I wouldn't change them for anything!

Non-stick muffin pan Le Creuset and La Tourangelle almond oil

Ingredients (for 12 muffins)

• 2 eggs L
• 175g sugar
• 60ml milk
• 90g Arbequina olive oil
• 60g La Tourangelle almond oil
• 2 teaspoons of honey
• 210g pastry flour
• 5 g Royal yeast
• a pinch of salt

Note: All ingredients should be at room temperature. You can also use the mini-cupcake mold , with which you will get practically double the number of units.

Another good option is to use La Tourangelle hazelnut oil or walnut oil.

Elaboration

1. In a bowl, beat the eggs with the sugar with a whisk until they are very foamy. If you do it in the Kitchen Aid , use the paddle accessory and put your machine at medium speed for 5 minutes.

2. Add the honey, milk, olive oil and almond oil, and beat until everything is well integrated.

3. Sift the flour, Royal yeast and salt with the help of a strainer or sifter , and add it to the bowl where you have beaten the rest of the ingredients. Mix until well integrated and without lumps. If you are doing it with the Kitchen Aid, mix at medium speed for a few seconds and then put it at maximum speed for 1 minute.

4. Transfer the dough to a bowl that can go in the refrigerator. Cover it tightly and put it in the refrigerator for 24 hours.

5. The next day, take the dough out of the refrigerator and beat with the help of a whisk . Preheat the oven to 250ºC, heat up and down.

6. Place 12 paper cases in the cavities of the Le Creuset muffin pan and distribute the batter into them. Sprinkle a little sugar over each cupcake.

7. Put the muffins in the oven and lower the temperature to 190 ºC. In approximately 15 minutes, you will have them ready. Each oven is different, so you better than anyone will know if it is necessary to add or subtract a minute from the time I recommend.

8. Take them out of the oven and wait 10 minutes for them to cool a little. Let them cool completely on a cooling rack . You can keep them in a metal box or glass conservator for several days.

Birkmann Cooling Rack and Non-Stick Muffin Pan