Classic White Super Moist Mini Cupcake

Ingredients for 1 servings:

• 300 g flour
• 300 g sugar
• 15 g baking powder
• 5 g salt
• 1 bottle of vanilla flavoring
• 1 1/4 cups milk (American cups. 1 cup = 240 ml)
• 1 cup vegetable oil
• 6 egg whites

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very fluffy, white mini muffins from the muffin maker, makes about 25 muffins

Combine the sugar, flour, baking powder, and salt in a mixer until all the dry ingredients are well blended. Stir constantly, then add the room-temperature milk, followed by the oil, and then the egg whites. Stir between each addition until the last ingredient is no longer visible. Finally, add the flavoring. Beat on high for 5-10 minutes until very creamy. Preheat the muffin maker and bake the muffins for 10-15 minutes each: Mini-mini muffins: Add 1 tablespoon of the very runny batter to each case and bake with the lid closed for 10 minutes. Mini muffins: Add 2 tablespoons of the very runny batter to each case, filling the cases about 3/4 full. Bake the cupcakes uncovered for 7 minutes, then for another 7-8 minutes with the lid closed. This will ensure the tops are smooth. If you close the lid early in the baking process, not only will the cakes crack at the top, but the liquid batter will also ooze out during baking, which is very unsightly. Tip: Since the oil reduces the fat content of the batter, the muffins tend to stick to the bottom of the muffin maker. It’s best to spray a little greaseproof grease into the pan beforehand.