Indulge in the heavenly delight of fluffy Vanilla Mantecadas, a beloved Mexican cupcake that will transport your taste buds to a sun-drenched bakery in Mexico. These tender, melt-in-your-mouth cupcakes are infused with the warm embrace of vanilla and a subtle hint of sweetness, making them the perfect treat for any occasion. Forget dry, crumbly cupcakes; these Mantecadas are exceptionally moist and airy, a testament to the magic of simple, high-quality ingredients. Their delicate texture is complemented by a slightly crisp top, providing a delightful contrast in each bite.
The irresistible aroma alone is enough to draw you in, promising a taste sensation that's both comforting and sophisticated. Ready to bake your own batch of these irresistible treats? Let's dive into the simple, step-by-step process to create these fluffy Vanilla Mantecadas!
Tools Needed
- Mixer
- Strainer
- Microwave
- Baking tray
- Measuring cups and spoons
Ingredients
- Baking powder: 2 tablespoons
- Vanilla extract: 2 tablespoons
- Milk: 1 cup
- Wheat flour: 3 cups (370g)
- Large eggs: 4
- Condensed milk: 1 can
- Walnuts: optional
- Salt: a pinch
- Butter: 225g
- Margarine or vegetable oil: 1 cup (alternative to butter)
Step-by-Step Instructions
Step 1. Prepare the Batter
- Beat eggs with a pinch of salt for 1-5 minutes until light and fluffy (doubled in size).
- Add milk, vanilla extract, condensed milk, and melted butter (or margarine/oil) to the beaten eggs. Beat well.
- In a strainer, combine wheat flour and baking powder. Gradually add to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 2. Chill the Batter
- Cover the batter and refrigerate for 2 hours.
Step 3. Bake the Mantecadas
- Preheat oven to 200°C (392°F). Fill cupcake liners about ¾ full with batter. Tap the tray to remove air bubbles. Add chopped walnuts (optional) to the top.
- Bake for 10 minutes at 200°C (392°F), then reduce temperature to 180°C (356°F) and bake for an additional 5 minutes.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- If using margarine or vegetable oil instead of butter, ensure it's at room temperature.
- Refrigerating the batter helps to develop the flavor and texture of the cupcakes.
- Don't overfill the cupcake liners, as the batter will rise during baking.
- Lower the oven temperature after 10 minutes to prevent burning.
- Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
- For a larger mantecada, bake in a larger pan for approximately 15 minutes at 200°C, then reduce heat to 180°C and bake for an additional 5-10 minutes.
Nutrition
- N/A
FAQs
1. Can I substitute the buttermilk?
Yes, you can substitute the buttermilk with 1 cup of milk plus 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
2. How do I store leftover Mantecadas?
Store leftover Mantecadas in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
So there you have it – your very own batch of incredibly fluffy Vanilla Mantecadas! These delightful cupcakes are perfect for sharing with friends and family, or simply enjoying a sweet treat all to yourself. Happy baking!