Description
Great recipe of cupcakes that take a long time not stale, tender, fluffy, crumbly. You can add different fillings and each time to obtain new interesting results. I prepared these cupcakes for Easter, so I decorated them in the field and part of the test added the topping (cut no, since preparing a gift) From the number of products goes from 12 to 16 cupcakes (depends on your molds).
Ingredients
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Yolk egg
100 g
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Butter
200 g
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Sugar
150 g
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Vanilla sugar
1 pack
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Sour cream
120 g
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Flour
200 g
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Leavening agent
1 tsp
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Salt
1 pinch
Cooking
As usual, the cupcakes need for products in advance, remove from refrigerator, to room temperature. Beat the butter with sugar (I was milled sugar in a blender, so it was smaller and better dispersed in oil) until white and creamy. Add gradually (one at a time) the yolks and beat well.
Once the yolks are well involved in the mass, add sour cream and stir until smooth.
In a separate bowl, mix the flour, salt, baking powder. With a spatula stir in the oil mixture. Not to beat!!! and did not interfere.
To try and stir the flour for a smaller number of movements (10-12), so the muffins turned out crumbly and then lush. The dough will be quite thick.
In the part of the test I added the dressing and stirred.
Fill tins no more than 2/3. Bake at 180 degrees for about 20-25 minutes.
Don't wait Browning! Check out a splinter and if it comes out dry, remove immediately from the oven, otherwise it will dry up.
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