Description

Cheese cake
How can I not tell about the mother, my favorite cupcake, he's not cloyingly sweet, the taste and smell of condensed milk. Group cheese muffins in the collections of the ghosts - the smallest and unusual. There are only four kinds of cupcakes, all of them are based on lush cream cheese: muffin "Children's" cupcake "Cheesecake" cupcake "cottage Cheese with raisins" and "Voronezh". The dough for the "Voronezh" cupcake is unique, it differs from the other three in that it is exclusively low in fat and eggs.

Ingredients

  • Flour

    200 g

  • Cheese

    150 g

  • Butter

    54 g

  • Sugar

    150 g

  • Chicken egg

    88 g

  • Soda

    0.25 tsp

  • Leavening agent

    1 tsp

Cooking

step-0
I always bake 2 servings. It is necessary to prepare products and to weigh the ingredients. Eggs and cheese should be at room temperature, butter softened. The main thing is to keep the technology of cooking, and I'm sure you get the real "Voronezh" cupcake. To do this, whisk the butter. Gradually add half of sugar. Beat 10 minutes until the sugar is dissolved and a smooth structure.
step-1
If you have a mild flavor cheese, turned into paste using a blender, be sure to need smooth structure. Add the cheese to the butter mix, beat well.
step-2
Separately beat the eggs and remaining sugar until creamy fluffy and full dissolution of sugar.
step-3
Egg-sugar mass to pour into the cheese-butter cream and stir.
step-4
Add soda, stir, pour the sifted flour with the baking powder.
step-5
Mix well, but do not get involved enough with a mixer for 30 seconds, if you see that the dough is uniform, then that's enough. You get a lush, smooth, fairly heavy, moist dough.
step-6
According to GOST cupcake "Voronezh" - oval weight cupcake, the surface is uneven, sprinkled with powdered sugar. I have no such forms. For double the portions I take the form with a diameter of 26 cm, increasing with the help of baking paper with a little bow. !!! for one serving you can take a regular rectangular shape 21х12см!! Test fill in the form on 2/3 parts, even it with a spatula, and some must be knocked form the table for a more complete filling of the test and the air outlet.
step-7
Bake 55-60 minutes at a temperature of 160-170 degrees in a well-heated oven. If you see that the top of the cake began to brown ahead of time, just cover with foil top. The cupcake is ready when a wooden stick comes out dry.
step-8
The finished cake should be put on the grill to cool down and to let him "ripen" for another 3-6 hours. On top of the cupcake sprinkle with powdered sugar. Bon appetit!
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