Tía Paca's infallible cupcakes

There is no more foolproof muffin recipe than Tía Paca's traditional muffin recipe. This is demonstrated by all the people who have left a sample of it in our cooking group: if you enter, you will see all the comments and photos of the muffins they have made, commenting on how wonderful those fluffy muffins are with a touch of lemon. Fluffy, tall and very easy to make, without a doubt a recipe to keep.

The recipe is called that for a very simple reason: it is the lifelong recipe of the Jesús Martínez family, whom I first thank, for bringing this recipe to our community, because without a doubt I can assure you that of the hundreds Of the recipes shared there, this is the one that has been repeated the most times and has received admiring comments. And secondly, grateful that you have given me permission to share it here on the blog. Thank you!

I have chosen this recipe to test the Kaiser WMF muffin pan , a new pan that surprised me for its lightness: so much so that I had heard of the benefits of the Kaiser brand, a German brand with a high-quality non-stick, they told me... But when holding the mold it was really light and I thought it might lack body to bake properly. That's why I needed to try it.

And the recipe has turned out great and the dough has baked as evenly as possible! Apart from rising perfectly in a recipe that requires a lot of initial temperature, the base of the muffins has not burned at all. So the test has been exceeded, I have been very satisfied with the mold, and with great joy I can tell you that I highly recommend you take advantage of these German molds that are so well priced.

Ingredients

• 350 g of wheat flour
• 100 ml of extra virgin olive oil
• 100 ml of sunflower oil
• 250 ml of milk
• 3 eggs
• 200 grams of sugar
• 1 pinch of salt (1/4 teaspoon)
• 1 envelope of chemical yeast of 16 gr ("Royal")
• Zest of 1 lemon

Preparation

1. In the KitchenAid bowl with the balloon attachment, or in a standard bowl with the stick mixer, add the ingredients in the following order listed:
2. Add the eggs and sugar (do not separate or mount anything from the egg).
3. Add the zest of one lemon.
4. Add both oils in thread, little by little.
5. Add the milk, little by little and letting it mix with the rest of the ingredients.
6. Add the flour, the pinch of salt and the yeast, all previously sifted.
7. Mix until the mixture is well integrated, cover with film and let it rest in the fridge for at least half an hour and up to 12 hours (you can leave it overnight in the fridge if you want).
8. Preheat the oven to 250°C and remove the dough from the fridge.
9. Put the capsules in the muffin tin and fill them up to 3/4 of their height.
10. Sprinkle a pinch of sugar on each one (not too much, to let the top rise).
11. Bake for 5 - 8 min after having placed them in the oven at that high temperature and with the mold in a low position in the oven (1/3 of the height of the oven), so that the top grows. Then go down to 185°C and bake for approximately 15 more minutes (they can be up to 20, depending on how they have been cooked in the first 5-8 minutes after putting them in the oven).
12. When they look done, remove from the oven and let cool on a wire rack.

Grades

• *I have tried the recipe with 200 ml of olive oil (instead of mixing 100 ml of olive and 100 ml of sunflower), and they come out amazing too.
• **If you don't want to add so much sugar, the recipe has been verified with 180 g of sugar and both sweetness and fluffiness are great too.
• You will see that the first part of the baking is at a very high temperature to encourage the muffins to rise. Don't get lost! They are only 5 minutes that must be at a high temperature, then you have to lower it or they would burn.
• In this bake in the photos I applied some sugar to the top, but definitely not enough if you like that aesthetic: if you like those muffins with sugar on top, put something else or apply sugar moistened with a drop of water.