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I hand over the recipe at the request of the American mother-in-law, cupcakes are obtained from an expensive restaurant.
It all started when I tried curd-stuffed muffins at the cafe. They were so airy and soft that for a long time I could not cook anything even approximately as tasty. Not until I found this recipe. Cut cakes in molds is a weightless and melting pleasure in my mouth, which I loved from the very first piece.
Cake cakes in molds Ingredients for dough
Cotton cream ingredients
Preparation
Warm cupcakes turned out tender, like a soft marshmallow. Eating them is just a bombshell pleasure. One thing is bad: doing it in small pieces is almost impossible, so even 24 cupcakes last a very short time.
Cake cakes in molds Ingredients for dough
- 200g flour
- 150g sugar
- 150g butter
- 1 tsp baking powder
- 150 ml of milk
- pinch
Cotton cream ingredients
- 500g cottage cheese
- 100g sugar
- 1 egg
- 1 tbsp starch
- vanillin
Preparation
- Send in a spacious bowl of milk, sugar, eggs, baking powder, flour, soft butter and salt.
- Mix everything with a mixer to make a fairly uniform dough.
- To prepare cottage cheese cream, mix cottage cheese, sugar, egg, vanillin and a tablespoon of starch.
- Beat the mixture with a blender to a pasty state. Put her in a candy bag. If not, a simple package with a cut corner will do.
- Put paper pastry molds in the cupcake form.
- I originally wanted cupcakes to have more soft cream than basics. Therefore, he added only 1.5 tablespoons of dough to the forms. As a result, they should be filled by no more than a third.
- Now take a pastry bag and fill the molds with curd over the dough.
- For the sake of the experiment, I filled some cupcakes with a rubbed banana, and already added cream on top of it. My son liked the cupcakes better.
- Send the cupcake uniform to the oven. Ten minutes they should be baked at a temperature of 180 degrees. Then the temperature should be reduced to 110 degrees and bake for another 25-30 minutes.
- I have a 12 cupcake uniform. But the ingredients were enough for exactly 24 pieces. So I baked cupcakes in two rounds.
- The cheesecakes in the molds are ready. Bon appetit and successful culinary experiments!
Warm cupcakes turned out tender, like a soft marshmallow. Eating them is just a bombshell pleasure. One thing is bad: doing it in small pieces is almost impossible, so even 24 cupcakes last a very short time.
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