Description
Very tasty cupcakes. The muffins go perfectly with the lemon cream. And the cream so delicious, I ate it with a spoon :) to Cook and want to cook as quickly over. These cupcakes are so tender and tasty that even tea or coffee don't need them, but they are not superfluous!
Ingredients
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Cream cheese
225 g
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Butter
6 Tbsp
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Honey
1 cup
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Vanilla
-
Salt
-
Flour
2 cup
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Leavening agent
2 tsp
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Soda
0.25 tsp
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Ricotta
0.5 cup
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Vegetable oil
0.5 cup
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Lemon
3 Tbsp
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Chicken egg
-
Sour cream
0.75 cup
Cooking
1. Beat the cream cheese room temp. on medium speed of mixer 3 minutes.
2. Add butter and 1 tbsp of zest - whisk until smooth.
3. Add 1/3 Cup. honey, vanilla and 1/8 tsp salt. Stir until smooth.
4. Cream put it in the refrigerator for 3 hours.
5. Connect 2/3 Cup of honey, ricotta, butter, 2 tbsp zest and vanilla, whisk until smooth.
6. To the mixture add the eggs and yolk, whisk until smooth.
7. Flour, baking powder, soda and 1/2 tsp salt - mix well.
8. 1/3 of the flour mixture stir the blade with the egg mixture until smooth.
9. To our mixture add 1/2 of the sour cream and again stir with a spatula until smooth and until the end.
10. Distribute batter to 12 cups for muffins.
11. Bake for 25 minutes at 175*C.
12. Allow to cool and lubricate the cream, if you have the extra lemon, then grate the zest and posypte on top of the cream.
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