You know that basic cupcake to have with coffee in the late afternoon? It’s that!
I like it simple, but this recipe allows for lots of variations! The neutral flavor makes it possible to add any topping! Get creative, mate!
Blend in a blender:
- 3 eggs
- 1/2 cup of milk
- 1 glass (200ml) of coconut milk
- 1 and 1/2 cup sugar
- 2 cups of wheat flour
- 6 tablespoons butter or margarine
- 1 dessert spoon of vanilla essence (optional).
When it is well mixed, add 1 tablespoon of baking powder and beat a little more just to mix (the yeast should not beat for too long to avoid losing its properties).
Place in a greased and floured pan and bake at 200º for about 45 minutes.
*Time can vary greatly depending on the brand of your oven. Test by inserting a toothpick into the center of the cake; if it comes out clean, the cake is baked. But be careful: only open the oven for the test after 30 minutes so the cake doesn’t deflate.
Look how wicked this cake is, still warm with butter:
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