Description
Offer another recipe tender, delicious and easy to prepare muffins. They are fluffy and porous. The taste will not disappoint you. To cupcakes long retain their freshness, add nuts or starch.
Ingredients
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Sour cream
130 g
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Sugar
150 g
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Butter
160 g
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Chicken egg
3 piece
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Pudding vanilla
40 g
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Vanilla sugar
8 g
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Leavening agent
15 g
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Flour almond
50 g
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Salt
1 pinch
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Corn flour
80 g
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Flour
190 g
Cooking
Soft beat butter with sugar and vanilla sugar.
Continuing to whisk, add one by one all the eggs.
Add sour cream and whip.
Corn flour mix with salt, baking powder, sift into a bowl the resulting mass.
Add sifted pudding. Mix gently with a spatula.
Add the almond flour (I pre-roasted on a dry pan and cooled), mix well.
Add the sifted wheat flour. She needs to sift through in any case. This will not only help to avoid lumps in the dough, but will sate a flour with oxygen, and then the dough will become more airy, and muffins are lush.
Stir the dough.
In portions molds (grease, not silicone grease) for cakes to spread the dough. From this quantity of ingredients makes 12 small cupcakes.
Bake cupcakes in a preheated 180 C oven for 40-45 minutes (focus on your oven). Check the readiness with a wooden stick. Allow to cool in the form.
The cooled muffins to release from molds.
Can be covered with glaze.
Sprinkle with powdered sugar.
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