Description
The cupcakes are soft, cheesecake with chocolate almond topping.
Ingredients
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Flour
200 g
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Cheese
200 g
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Butter
100 g
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Chicken egg
3 piece
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Sugar
3 Tbsp
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Soda
1 tsp
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Citric acid
0.25 tsp
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Water
1 Tbsp
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Vanilla
1 tsp
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Salt
0.5 tsp
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Dark chocolate
100 g
Cooking
Cottage cheese in a bowl. Break three eggs in there.
Sugar, salt, vanilla, baking soda and citric acid. Pour in the water. As soon as the soda will dissolve, the entire contents of the bowl to mix.
Sift the flour and pour in the melted butter. Knead the dough in the bowl. The dough is soft, not thick, not sticky to hands.
Divide the dough into 12 pieces, make balls and put in the cells of the silicone forms.
Balls on top and sprinkle crushed in the shredder chocolate with almonds and place in a preheated oven at 180 degrees for 18 - 20 minutes.
The cupcakes are ready. Soft, lush and moderately sweet.
The chocolate topping has melted.
Almonds are dried up and nice tingling in the mouth.
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