Description
A favorite recipe of our family for the most tender cupcakes!
Ingredients
-
Flour
1.5 cup
-
Chicken egg
1 piece
-
Butter
100 g
-
Sour cream
0.25 cup
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Milk
0.75 cup
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Sugar
1 cup
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Leavening agent
0.5 tsp
-
Soda
0.25 tsp
-
Vanilla sugar
2 tsp
-
Cheese curd
300 g
-
Butter
150 g
-
Powdered sugar
100 g
Cooking
To prepare the foods for the dough, all ingredients should be at room temperature.
In a saucepan or deep bowl add sugar and egg (sometimes I put 2 eggs if small).
Whisk (you can use a mixer) beat until smooth.
Add the milk and sour cream, mix well.
Add the softened butter, mix well.
In a separate bowl, combine the flour, baking powder, soda, stir.
Then sift the flour mixture through a sieve into the saucepan with the milk mixture
Carefully stir the mixture with a whisk until smooth. Better yet, let the dough relax at room temperature for 15 minutes.
With a spoon spread the batter into molds (I have silicone). Put the muffins on a baking sheet and put into oven preheated to 180 degrees. Be baked they will be about 10-16 minutes. Cupcakes should be white, if they start “gold”, then are dried.
The finished cupcakes. Like even such without the cream.
Prepare the cream. Take the softened butter, icing sugar and cold cream cheese (I use Hochland almette or).
First beat with a mixer butter and sugar, then add cream cheese, whisk.
The cream is ready!
Put the cream in a pastry bag (I had not used the bag and the nozzle).
Apply the cream on the cooled cupcakes. You can eat at once, but you can send them to "rest" for a few hours in the fridge.
Bon appetit!
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