Cavacas Portuguese Popovers (Print Version)
# Ingredients:
→ Batter
01 -
2 cups flour
02 -
1 cup oil
03 -
½ cup milk
04 -
8 eggs, room temperature
05 -
1 teaspoon vanilla extract
→ Icing
06 -
2 cups icing sugar
07 -
Zest of one lemon (optional)
08 -
2 tablespoons milk, adjust for desired thickness
# Instructions:
01 -
Preheat oven to 350°F. Grease a 24-count mini muffin tin, or two 12-count regular-sized muffin tins, or popover tins.
02 -
Using an electric mixer or stand mixer (medium-high speed or level 6), beat all batter ingredients for at least 20 minutes without stopping. This ensures the batter puffs up during baking.
03 -
Pour the batter into the prepared baking tins. For mini muffin or popover tins, fill ¾ full. For large muffin tins, fill halfway.
04 -
Bake on the middle rack. For a slightly moist interior, bake for about 45 minutes, or until golden and puffed. For a drier texture, bake for 1 hour.
05 -
Remove from the oven and cool in the tin for 5 minutes. Transfer to a cooling rack and allow to fully cool. Note: Slight deflation as cavacas cool is normal.
06 -
Mix icing sugar, lemon zest (optional), and milk in a small bowl. Adjust milk or sugar as needed to achieve desired consistency.
07 -
Spoon icing over the cooled cavacas or dip the tops in it. Optionally, fill with whipped cream, lemon curd, or pudding.
08 -
Best enjoyed on the same day, but remains delicious the next day. Serve as a breakfast, brunch, or dessert treat.
# Notes:
01 -
Cavacas slightly deflate as they cool; this is completely normal.
02 -
For varied flavors, fill cavacas with whipped cream, lemon curd, or pudding.