Cup Recipe
Make Cup Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cup Base
Optional Add-ins & Finish
Method
Cup Base
- 1
Prepare
Preheat oven to 350°F (175°C). Grease a standard 6-cup muffin tin or line with paper liners (use about 1 tablespoon butter to grease if not using liners).
- 2
Mix dry ingredients
In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 1.5 tsp baking powder, and 0.25 tsp salt until evenly combined.
- 3
Combine wet ingredients
In a separate bowl, whisk 1 large egg with 0.75 cup milk, 0.25 cup melted unsalted butter, and 1 tsp vanilla extract until smooth.
- 4
Make batter
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — small lumps are fine. Do not overmix to keep the cups tender.
- 5
Add optional mix-ins
If using, fold in 0.25 cup chocolate chips gently into the batter until evenly distributed.
- 6
Fill tins
Divide the batter evenly among the 6 prepared muffin cups, filling each about 2/3 full to allow room for rising.
- 7
Bake
Bake in the preheated oven for 16–20 minutes, or until a toothpick inserted into the center of a cup comes out clean or with a few moist crumbs.
- 8
Cool
Remove the tin from oven and let the cups cool in the pan for 5 minutes, then transfer the cakes to a wire rack to cool completely.
Finish
- 9
Once cooled, dust the tops with 1 tablespoon powdered sugar if desired. Serve at room temperature.