Mint cupcakes

Pastry 347 Last Update: Apr 27, 2022 Created: Apr 27, 2022 0 0 0
Mint cupcakes
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 35
  • Calories: -
  • Difficulty: Medium
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Delicious, tender, soft, fragrant muffins in just half an hour. Cake dough is prepared in milk and vegetable oil with fresh mint.

Ingredients

Directions

  1. We do not need whole sprigs of mint, but only leaves. We cut off the mint leaves, rinse and put in the blender bowl. Add vegetable oil.
  2. We interrupt with a blender until smooth, and we get mint oil.
  3. Turn on the oven to preheat to 180 degrees.
  4. Beat the eggs with sugar until fluffy, while the egg mass should increase by 2-3 times.
  5. Add milk and mint oil to the beaten eggs with sugar and beat the mass well again until smooth.
  6. Add the baking powder to the flour, mix well, sift to the rest of the ingredients. Knead the dough (you can do this with a mixer or a regular whisk). The dough will be quite liquid.
  7. We distribute the finished dough into molds, filling them no more than 2/3. (I have standard cupcake capsules. I get 12 of these.)
  8. Bake cupcakes in the oven at 180 degrees for about 25 minutes. Baking times may vary depending on your oven, so check when the cupcakes are done. You can test doneness by inserting a wooden skewer into the middle of the cake - it should come out clean and dry.
  9. Cooled mint muffins can be sprinkled with powdered sugar.
  10. Bon appetit!

Mint cupcakes



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 35
  • Calories: -
  • Difficulty: Medium

Delicious, tender, soft, fragrant muffins in just half an hour. Cake dough is prepared in milk and vegetable oil with fresh mint.

Ingredients

Directions

  1. We do not need whole sprigs of mint, but only leaves. We cut off the mint leaves, rinse and put in the blender bowl. Add vegetable oil.
  2. We interrupt with a blender until smooth, and we get mint oil.
  3. Turn on the oven to preheat to 180 degrees.
  4. Beat the eggs with sugar until fluffy, while the egg mass should increase by 2-3 times.
  5. Add milk and mint oil to the beaten eggs with sugar and beat the mass well again until smooth.
  6. Add the baking powder to the flour, mix well, sift to the rest of the ingredients. Knead the dough (you can do this with a mixer or a regular whisk). The dough will be quite liquid.
  7. We distribute the finished dough into molds, filling them no more than 2/3. (I have standard cupcake capsules. I get 12 of these.)
  8. Bake cupcakes in the oven at 180 degrees for about 25 minutes. Baking times may vary depending on your oven, so check when the cupcakes are done. You can test doneness by inserting a wooden skewer into the middle of the cake - it should come out clean and dry.
  9. Cooled mint muffins can be sprinkled with powdered sugar.
  10. Bon appetit!

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