Portuguese Cavacas (Printable Version)
Airy Portuguese cavacas with a tangy lemon topping—ideal for any sweet moment.
# Ingredients:
→ Batter
01 -
8 eggs, at room temperature
02 -
½ cup milk
03 -
1 cup oil
04 -
1 teaspoon of vanilla
05 -
2 cups of flour
→ Icing
06 -
2 tablespoons of milk (thin out as needed)
07 -
Lemon zest from one lemon (optional)
08 -
2 cups powdered sugar
# Steps:
01 -
Heat the oven to 350°F. Use oil or butter to grease a 24-count mini muffin tray, two 12-count regular muffin tins, or popover pans.
02 -
With a stand mixer or a hand mixer set to medium-high (speed 6), beat everything listed for the batter nonstop for 20 minutes. This will make sure the batter rises while baking.
03 -
Divide the batter evenly in the greased pans. Fill the mini or popover cups up to ¾ of the way. For the larger muffin trays, go for halfway full.
04 -
Place the tins on the middle oven rack. For a softer center, remove after about 45 minutes, once golden brown and puffed. For a drier bake, leave it for closer to 1 hour.
05 -
Take them out of the oven. Keep them in the tins for 5 minutes before transferring to a wire rack. Let them cool completely. It's totally normal if they shrink a bit as they cool.
06 -
In a small bowl, combine the powdered sugar, milk, and zest if you're using it. Add a little more milk or sugar to make it the thickness you want.
07 -
Spread the icing on top using a spoon, or dip the cavacas into the mixture. Fancy it up by filling with pudding, whipped cream, or lemon curd if you'd like.
08 -
They taste amazing fresh, but you can enjoy them the day after too. Perfect for breakfast, dessert, or a snack.
# Notes:
01 -
Don't worry if cavacas shrink slightly while cooling; that's normal.
02 -
Try filling with creamy options like pudding or whipped cream for added variety.