Os queques de baunilha são um clássico intemporal, perfeitos para qualquer ocasião, desde o pequeno-almoço a um lanche a meio da tarde. Simples, fofos e com um aroma delicioso a baunilha, são uma das receitas mais fáceis e apreciadas, podendo ser desfrutados simples ou, como nesta versão, com uma cobertura cremosa que os torna ainda mais especiais.

Ingredientes

  • Para o bolo:
  • 100g de manteiga sem sal, amolecida
  • 1 colher de chá de essência de baunilha
  • 3/4 xícara de açúcar refinado
  • 2 ovos grandes
  • 1 1/3 xícara de farinha de levedura, peneirada com uma pitada de sal
  • 1/4 xícara de leite
  • Para a cobertura:
  • 100g de manteiga sem sal muito macia
  • 1/4 xícara de leite
  • 4 xícaras de açúcar de confeiteiro puro, peneirado

Preparação

  1. Certifique-se de que os ovos e o leite estejam à temperatura ambiente, caso contrário a mistura do bolo pode coalhar!
  2. Creme a manteiga, baunilha e açúcar juntos até ficar claro e fofo.
  3. Bata os ovos, um de cada vez, até ficar leve e cremoso.
  4. Misture a farinha e o leite, em dois lotes, até combinado. Não mexa demais!
  5. Asse a 180C por 12 minutos. Faz aproximadamente 12 queques.
  6. Para a cobertura, bata a manteiga com o leite e 1 xícara de açúcar de confeiteiro. Adicione o restante do açúcar de confeiteiro gradualmente. Nesta fase você pode adicionar algumas gotas (apenas alguns) de corante alimentar ou cerca de 3 colheres de cacau para cobertura de chocolate.
  7. Verifique se os queques estão completamente frios antes de congelar!

Fancy baking these classic little cakes? Here is the recipe in English.

Vanilla Cupcakes

In Portugal, queques are typically simple, unfrosted little cakes, much like a fairy cake or a plain muffin, often enjoyed with a coffee for breakfast or as an afternoon snack (lanche). This recipe, however, gives them a more international twist with a rich buttercream frosting, turning the humble queque into a classic celebratory cupcake. It’s a wonderfully simple and versatile bake that’s perfect for any occasion.

The key to a light, fluffy cupcake that doesn’t curdle is to ensure your cold ingredients, particularly the eggs and milk, are at room temperature before you begin. Creaming the butter and sugar until the mixture is pale and light is another crucial step, as this incorporates air which creates a tender crumb. Be careful not to overmix the batter once you add the flour, as this can result in tough cupcakes.

While these are perfect as they are, you can easily adapt the recipe. For a classic Portuguese touch, add the zest of a lemon to the batter along with the vanilla. You could also fold in some chocolate chips or fresh berries before baking. The buttercream is also a blank canvas; a little cocoa powder will transform it into a rich chocolate frosting, or a few drops of food colouring can make them perfect for any party theme.

Ingredients

  • For the cake:
  • 100g unsalted butter, softened
  • 1 tsp vanilla extract
  • 3/4 cup (165g) caster sugar
  • 2 large eggs
  • 1 1/3 cups (200g) self-raising flour, sifted with a pinch of salt
  • 1/4 cup (60ml) milk
  • For the frosting:
  • 100g very soft unsalted butter
  • 1/4 cup (60ml) milk
  • 4 cups (500g) pure icing sugar, sifted

Method

  1. Preheat your oven to 180°C (160°C Fan / Gas Mark 4) and line a 12-hole muffin tin with paper cases. Ensure your eggs and milk are at room temperature to prevent the batter from curdling.
  2. In a large bowl, cream the butter, vanilla, and sugar together with an electric mixer until the mixture is pale and fluffy.
  3. Beat in the eggs, one at a time, mixing well after each addition until the batter is light and creamy.
  4. Gently fold in half of the sifted flour, followed by the milk, and then the remaining flour. Mix until just combined – do not overmix.
  5. Spoon the batter evenly into the prepared paper cases. Bake for 12-15 minutes, or until golden and a skewer inserted into the centre comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  6. For the frosting, beat the very soft butter with the milk and 1 cup of the icing sugar until smooth. Gradually add the remaining icing sugar and beat until the frosting is light and fluffy. At this stage, you can add a few drops of food colouring or about 3 tablespoons of cocoa powder for chocolate frosting.
  7. Ensure the cupcakes are completely cool before frosting them.