Mantecadas

also called mantecada · mantecadas · mantecadas de vainilla · mexican muffin · panqué individual · panque individual · cupcake de panadería

The table

1/2 cup(115 g)softened unsalted buttercream 4 minbeat in the eggs and vanillafold in the dry and the milk, alternatingscoop into 12 fluted casesbake 5 min hot, then 13 min at 350°F
3/4 cup(150 g)granulated sugar
2 large(100 g)eggs
2 tsp(10 mL)vanilla extract
1 3/4 cups(210 g)all-purpose flour
2 tsp(8 g)baking powder
1/2 tsp(3 g)table salt
1/2 cup(120 mL)whole milk
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1cream 4 min

2beat in the eggs and vanilla

goes in with what step 1 made

3fold in the dry and the milk, alternating

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 22 mintwo waits that overlap count once
Needs you
4 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 4 min of it is counted as time you are standing over it. The recipe itself says 45 min.

  1. cream 4 min

    4 minneeds you(assumed)from the start

  2. beat in the eggs and vanilla

    not timed4 min in

  3. fold in the dry and the milk, alternating

    not timed4 min in

  4. scoop into 12 fluted cases

    not timed4 min in

  5. bake 5 min hot, then 13 min at 350°F

    18 minwalk away(read off the step)4 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need tin

Goes with

See how it is written
>> title: Mantecadas
>> category: Cakes & Loaves
>> tags: butter, vanilla, mexican, muffin, oven
>> counters: Panadería
>> aka: mantecada, mantecadas, mantecadas de vainilla, mexican muffin, panqué individual, panque individual, cupcake de panadería
>> pairs-with: conchas
>> servings: 12
>> time: 45 min
>> step.1: cream 4 min
>> step.2: beat in the eggs and vanilla
>> step.3: fold in the dry and the milk, alternating
>> step.4: scoop into 12 fluted cases
>> step.5: bake 5 min hot, then 13 min at 350°F

Cream @softened unsalted butter{1/2%cup}(115 g) with @granulated sugar{3/4%cup}(150 g) ~cream{4%min} until it is pale and holds a ribbon.

Beat @eggs{2%large}(100 g), one at a time, and @vanilla extract{2%tsp}(10 mL) into @&(~1)creamed butter{}.

Add @all-purpose flour{1 3/4%cup}(210 g), @baking powder{2%tsp}(8 g) and @table salt{1/2%tsp}(3 g) to @&(~1)batter{} in three goes, alternating with @whole milk{1/2%cup}(120 mL), and stop the moment the last flour disappears.

Scoop @&(~1)finished batter{} into 12 fluted paper cases set in a muffin #tin{}, filling each three-quarters full — the paper case is the item, and a mantecada is served in it.

Bake @&(~1)filled cases{} at 400°F ~blast{5%min} to throw the dome up, then drop the oven to 350°F and ~bake{13%min} until a skewer comes out clean.