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French Cupcakes
4.9 from 147 votes

French Cupcakes

French Cupcakes are made from a yeast-leavened dough that undergoes extended kneading and a long fermentation for a tender, elastic texture. Combining flour, fresh yeast, eggs, sugar, milk, and plenty of softened butter, this dough is rich yet light after rising. The careful kneading and refrigeration develop flavor and crumb structure typical of traditional French yeast cakes.

Prep Time
1 hr
Cook Time
42 mins
Additional Time
14 hrs
Course: Breakfast
Cuisine: French

Ingredients

Ingredients:
  • 350 g flour
  • 10 g fresh yeast
  • 4 egg large
  • 50 ml milk
  • 20 g sugar
  • 200 g butter soft

Instructions

How to make FRENCH CUPCAKES:
    Cup of Yum
  1. I usually knead the dough by hand when I make a classic yeast dough. But for this, I use a mixer because it need longer kneading.
  2. Sift the flour and place in a bowl.
  3. Sprinkle in the salt.
  4. Heat the milk gently and then turn off the heat.
  5. Pour the milk over the sugar and yeast and leave to rise for 10 minutes.
  6. Sprinkle the cornflour into the flour and pour in the eggs. Start kneading with the mixer.
  7. Knead for 10 minutes until the dough becomes elastic and well homogenized.
  8. Add the butter gradually, one piece at a time.
  9. Knead after adding each piece of butter until the dough is homogeneous.
  10. When you have finished adding the butter, knead for 10 minutes until the dough is soft, elastic, and comes away from the sides of the bowl.
  11. Cover the dough and leave it to rise at medium temperature until it doubles in volume. Press the dough gently to remove the air.
  12. Cover with cling film and refrigerate for 12 to 24 hours.
  13. The next day, take the dough out of the fridge. It will be firmer, less soft, and easier to work with.
  14. Grease the tray/trays for baking the cupcakes well with butter. I use two small round cake pans.
  15. Line the tray with baking paper on the sides so that the paper extends 10cm over the edge of the tray.
  16. Shape the muffin dough into the desired shape and then place in the tray/pan.
  17. Leave to rise again for about 2 hours, until doubled in volume.
  18. Heat the oven to 200 C degrees (390 F).
  19. Glaze the risen cupcake with egg yolk. Score with a sharp knife and place in the heated oven.
  20. After 15 minutes, reduce the heat to 170 C degrees (340 F) and bake for another 30 minutes.
  21. When it's ready, remove the cupcake and cool for 5 minutes, then take it out of the pan but leave the baking paper around it until completely cooled.
  22. The result is a perfect brioche. Enjoy!

Notes