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Cupcakes by Xavier Barriga

Cake shop385 minutes6 people people125 calories
1/52/53/54/55/5 (11 votes)
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By Irene Arcas

Xavier Barriga Muffins

I really wanted to prepare these muffin. They are very famous on the net, and I had read a lot of comments about them. Actually, the comments were right: they are muffins deliciousSuper fluffy but compact, they grow a lot and have a flavor… mmmm wet in milk they are crazy !!

The name refers to Xavier Barriga, the chef who created them, so for my part… I can't do anything but congratulate him !! In addition, when they cool down we can store them in a tupper or a plastic bag and they will last us perfect for 4 days.
One trick to make them grow well is to use a rigid muffin tin so that they will have a firm base and can only grow upwards, not expand to the sides. And of course, do not open the oven during cooking, since the change in temperature would prevent them from growing so much. Finally, it does not help them that we add too much sugar on top because it would weigh a lot and they could not rise well.
I hope that with these tips you get the perfect muffins? In the notes section, at the end of the recipe, I leave you more tricks to make muffins.

Cupcakes by Xavier Barriga

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Sublime muffin recipe from the famous baker Xavier Barriga: fluffy, full-bodied, with a lot of height and a unique flavor.

  • Irene Arcas
  • Kitchen: Spanish
  • Recipe type: confectionery
  • Calories: 125
  • Rations: 6 people
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 125 g of eggs (approx 4 eggs size L)
  • 175 g of sugar
  • 60g milk
  • 190 g of very mild olive or sunflower oil
  • 210 g flour
  • 10 g of chemical yeast type Royal
  • a pinch of salt
  • lemon zest
  • a pinch of cinnamon or vanilla powder

Preparation

  1. We put the butterfly in the glass and put the sugar and eggs in the glass and program 6 minutes, temperature 37º, speed 3 1/2.

  2. Add the oil, milk, cinnamon, lemon zest and mix 1 minute, speed 2.

  3. We sift the flour with a strainer and add it together with the salt and yeast. We mix gently 30 seconds, speed 2.

  4. Put in a bowl, cover the container with film and leave it in the fridge for about 6 hours or overnight.

  5. Preheat the oven at least 15 minutes before at 250º with air, up and down. The tray will go on the center tray.

  6. We put paper molds inside the muffin tray.

  7. We take the dough out of the fridge and aerate with some rods a little.

  8. With the help of a funnel or a saucepan, we fill the paper molds just before baking. We can exceed a little bit the 3/4 parts of the mold.

  9. We put a little sugar on top (we do not add much so that it does not prevent them from rising) and we put the tray in the central height. We lower the oven to 210º.

  10. Remove after 15 minutes or when they are golden on the surface. (If our oven does not have air, we must bake them for about 20 minutes).

  11. We remove from the oven and let each cupcake cool on a rack.

Notes

Here I leave you the advice of the master baker:[br][br]1. Let the dough rest for a few hours in the refrigerator.[br][br]2. From the moment we add the flour, we have to work the dough a little; just enough to mix it with the other ingredients (which we will have worked on a lot).[br][br]3. Hyperhot oven…!!! We preheat it to 250º and when we put them in, the contrast with the cold of the dough makes them rise in an almost magical way!


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  1.   Pepa Zambrana said
    ago 8 years

    Phew!!! i love cupcakes.

    Reply to Pepa Zambrana
  2.   Melissa Garcia said
    ago 8 years

    I have made them and it doesn't take that long in the fridge so the ingredients when mixing them are at room temperature. One hour is enough

    Reply to Melisa Arnaez Garcia
  3.   aura said
    ago 8 years

    How are they not as good as they say or are they the same as all of them?

    Reply to Ayaros Aural
  4.   Marihoce from Albacete said
    ago 8 years

    I have prepared them and they are spectacular. I flavored them with cinnamon. For my taste, only one drawback: they have a lot of oil, although at least it is a healthy fat, if we make them with olive oil. You have to try them ..

    Reply to Marihoce de Albacete
    1.    Ascen Jimenez said
      ago 8 years

      Hi! As you say, you can make them with olive oil. They have more flavor but they are also very good.
      Thanks for your input.
      A hug!

      Reply to Ascen Jiménez
  5.   Eva said
    ago 8 years

    I have left them to rest overnight and they do not rise ... I have preheated the oven for 15 minutes ...
    Anyway the mass had not grown
    Is the butterfly on all the time?

    Reply to Eva
    1.    Ascen Jimenez said
      ago 8 years

      Hello Eva,
      Yes, you can leave the butterfly in the glass all the time.
      How strange that they did not rise… 🙁 When the refrigerator is resting, the dough does not rise much, although it does swell a bit. But where they should have grown is in the oven ... When you make cakes, do they rise well? The pieces of pastry do not rise and it is the fault of the oven that the thermostat may have a bad thermostat and not give all the heat that we ask for. Next time put it at a higher temperature, see if that's what it is.
      A greeting!

      Reply to Ascen Jiménez
  6.   menchu said
    ago 8 years

    Hello friends, I am menchu, I just acquired the Termomix and I would like you to give me recipes about chicken in pork sauce and how to cook, for example, chicken gizzards in the Termomix, thank you friends

    Reply to Menchu
    1.    Irene Arcas said
      ago 8 years

      Hello Menchu, welcome to Thermorecetas. To see all the recipes we have for chicken, pork and sweetbreads, use the search engine at the top of the website (a magnifying glass appears). And you can also find these recipes here: http://www.thermorecetas.com/indice-recetas-thermomix/ selecting the letter of the ingredient you want. There you will find everything! All the best.

      Reply to Irene Arcas
  7.   But to you said
    ago 7 years

    By using air, the muffins do not bend. Would it be better without air?
    I am looking forward to your response. All the best

    Reply to Mati
    1.    Irene Arcas said
      ago 7 years

      Hello Mati, the air is distributed equally throughout the oven, so don't worry that the muffins don't bend, on the contrary, it helps them rise better. Better cakes and pastries with the air and heat function up and down 🙂 Thanks for writing !!

      Reply to Irene Arcas
  8.   Felix said
    ago 6 years

    Hello. I have made the muffins. I had them resting less time in the fridge and they have risen great. They are very rich in flavor and very fluffy. The only downside is that after 15 minutes of baking with air at 210ºC they burned a little. A shame because otherwise they are great. I will repeat and bake them at the same temperature but less time.

    Reply to Felix
    1.    Irene Arcas said
      ago 6 years

      Hello Felix, thank you for your comment, we are glad you liked them! The truth is that they are great. But in the end, each oven is different and has its own way of working, so my advice is to keep the 15 minutes but reduce the temperature to 190 degrees. Taking minutes away I don't think is a good option because maybe they are raw inside. Perhaps your oven gives more temperature than it marks. You will tell us how are you! 😉

      Reply to Irene Arcas