3 units of egg

200 grams of wheat flour

190 grams of sunflower oil

180 grams of sugar

50 grams of milk

1 unit of lemon

7 grams of chemical yeast (baking powders)

1 small tablespoon of cinnamon powder

A pinch of salt


1. Put the flour, chemical yeast, cinnamon powder and zest of a lemon in a bowl. If we wish, we can substitute the lemon peel for orange peel. With the help of a spoon, we mix all the ingredients so that they are evenly distributed.

2. In another bowl, put all 3 eggs and beat until you get a foamy mixture. If you have an electric rod beater, use it, because the result will be a mass full of air. If you don’t have this little appliance on hand, you can beat eggs with a manual rod. The process will be more laborious but the result will be equally satisfying.

3. Once we’ve beaten the eggs, we add the sugar little by little as we continue to beat so that it is perfectly incorporated. Next, let’s see the milk bowl. We keep on banging. Let’s pour the oil slowly as we continue to work the mixture with the rod. Once the liquids are incorporated, we add a pinch of salt and beat so that it is distributed over the dough.

4. Finally, we throw, little by little, the flour we have in the other bowl, without stopping beating at any time. We will take special care so that we don’t have lumps of flour in the dough. Once we have our dough ready, we cover the bowl with plastic and put it in the fridge where we leave it for at least an hour. After downtime, we put the oven to heat to 210oC.

5. We took the bowl out of the fridge and set out to spread its contents among the paper capsules. Before we do so, we must put the capsules inside metal molds so the muffins hold their shape and don’t scatter in the oven. We filled the molds about 3/4 part of their capacity.

6. Once the dough is distributed, we sprinkle some granulated sugar on the surface of it. This way, we will create a delicious crust that is typical for cupcakes.

7. Once the oven has reached the scheduled temperature, we insert the metal molds and bake, at 210oC, for 15 minutes or until the inside of the muffins are cooked through. To check the cooking point we insert a chopstick into the dough; if when removing it, it presents remnants of dough attached, we prolong the cooking a few more minutes.

8. After removing them from the oven, we leave them in the metal molds for 5 minutes. After 5 minutes, remove the muffins from the metal molds and place them to cool on a metal grate. Once cold, they are ready to be consumed.

Crazy Black Cake with Brigadier Filling