Description
To be continued. Holiday baking is always relevant. Quick, tender, juicy, creamy cupcakes will fly off the table in a matter of minutes. Guests will ask for more, already checked.
Ingredients
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Chicken egg
4 piece
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Sugar
1 cup
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Cheese curd
1 can
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Flour
-
Pineapple
2 can
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Cream
1 cup
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Jam
-
Powdered sugar
3 Tbsp
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Corn starch
1 tsp
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Raspberry
18 piece
Cooking
Turn the oven on 180 gr. Beat the eggs with the sugar in dense lush foam. Add cream cheese and continue whisking, until smooth.
Add the flour and mix quickly.
Pour the dough forms (I get 18 pieces), bake 15-20 minutes. Focus on your oven.
Here are lukewarm. Cool slightly in the form, and then remove.
Cut all the cupcakes in half.
On the bottom half put the slice of pineapple in the center of the pineapple pour 0, 5 liters of raspberry jam.
Whip the cream with 2 tbsp powdered sugar + 1 tsp corn starch.
On top of the pineapple spread 1 teaspoon of cream.
Cover the second halves of the muffins, pressing lightly. Sprinkle 0.5 tsp of cream.
Cupcakes decorate with raspberries and sprinkle them with raspberry jam, quite a bit a few drops.
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