Description
In our family everyone loves homemade cakes. Including... I always love cupcakes with fillings, they are always very juicy and delicious. But there was one thing I not quite happy... It's a small amount of fruit filling. I wanted to find a way out of this situation! To increase the number of fillings in the cupcakes is very difficult - they will be very wet, and unlikely to hold its shape... Then I got an idea! If you cannot increase the amount of filler, then why not reduce the volume of cupcakes! For the realization of ideas I had to use silicone molds for ice. In the end, the content of the fillings in such pastries can be from 40 to 70 %, whereas their senior counterparts 5, 10 %! Tempting, isn't it?!
Ingredients
-
Sour cream
150 g
-
Dried apricots
200 g
-
Prunes
200 g
-
Flour
2 cup
-
Chicken egg
3 piece
-
Leavening agent
10 g
-
Vanilla sugar
10 g
-
Sugar
1 cup
-
Butter
120 g
-
Salt
-
Soda
0.5 tsp
Cooking
Melt the butter with the sugar until smooth. To cool down a bit.
To drive back the eggs one by one, each time well whisking.
Add sour cream and thoroughly mix the mass.
Mix remaining dry ingredients - flour, baking powder, salt, vanilla sugar and soda.
Gradually pour in flour mixture our oil-sour cream mass, stirring all well.
Here the consistency of the finished dough. It is very close to sour cream.
We begin to form our delicious cupcakes. At the bottom of the molds, soaked with water, pour the dough. The dough should fill no more than one third of the volume form! Otherwise, your cupcakes are "run off." Then "insert" the center of the prunes.
Here muffins with dried apricots. The principle is the same except that I had to cut dried fruit in half - it was originally too big. Send our molds in a preheated 170 degree oven for 8-10 minutes.
All! Learn our cupcakes from the forms and go to drink tea! They come out very tender, soft and well, very tasty!)))
In addition to 90 small cupcakes (5 forms test 18 cells), I turned 6 that's full of cupcakes. Not calculated volume of the test relative to the amount of dried fruit... apricots and prunes over, and the dough left. I added to the batter 100g. raisins and bake 25-30 minutes. Then sprinkle the finished cakes with icing sugar.
Here they are in context.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.