Cup Cakes
These historical cupcakes offer a dense, rich crumb flavored with aromatic cinnamon, sherry, and brandy. Relying on beaten egg whites for lift rather than baking powder, they possess a classic pound-cake-like texture that pairs perfectly with tea or coffee. The combination of spices and spirits creates a sophisticated flavor profile reminiscent of traditional wedding cakes.
Ingredients
- 5 cups All-purpose flour (Originally 'Mill's No. 1 dry wheat flour'.)
- 3 cups Granulated sugar
- 1 cup Butter (Plus extra for greasing.)
- 1 cup Whole milk (Originally 'fresh milk'.)
- 1/4 cup Sherry (Originally '1 wine glass'. Can be reduced or omitted if preferred.)
- 1/4 cup Brandy (Originally '1 wine glass'. Can be reduced or omitted if preferred.)
- 2 teaspoons Cinnamon powder (Originally '0.5 tola'. Can be omitted if preferred.)
- 3 large Eggs (Separated into yolks and whites.)
- 2 tablespoons Butter (Estimated for greasing cups.)
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Instructions
- 1Preheat oven to 350°F (175°C). Grease muffin tins or baking cups generously with butter.
- 2Separate the egg yolks from the whites. Beat the yolks until creamy. In a separate clean bowl, beat the egg whites vigorously until they form stiff peaks.
- 3In a large mixing bowl, combine the flour, sugar, and cinnamon. Add the butter (softened), milk, sherry, brandy, and beaten egg yolks. Mix everything thoroughly until a smooth batter forms.
- 4Gently fold the stiff egg whites into the batter until just combined. Fill the prepared cups or muffin tins about 3/4 full with the mixture.
- 5Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and cooked through. (Note: If you dislike cinnamon or alcohol, reduce or omit them as desired).
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