Tender cupcakes with a delicate flavour, also worth trying with apricot jam or hazelnut cream in the centre.


For the dough:
300 g Mix B - Bread-Mix
125 g sugar
3 eggs
125 ml butter
100 ml milk
2 tsp baking powder
1 package vanilla sugar
1 pinch/es of salt


  • Preheat the oven to 180°C and line a muffin tray with paper muffin cases.
  • Beat the butter with the sugar, vanilla sugar and salt until creamy, then add the eggs and milk and stir well.
  • Mix the sieved flour with the baking powder and add to the batter.
  • Place the paper muffin cases in the muffin tray and distribute the batter so that the cases are 3/4 full.
  • Bake in the oven for approx. 20 - 25 minutes.
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