Sour cream cupcakes, according to this recipe, are airy, and resemble ice cream in aroma and taste. Prepared quickly from available ingredients.
Cupcakes can be used as a base for cupcakes and can be dusted with powdered sugar or chocolate fudge before serving.
Sour cream can be substituted for thick Greek yogurt.
Cupcake and Muffin Recipes • Кексы и маффины
Airy Curd Cakes • Творожные кексы "Возду...
Part of the flour can be replaced with cocoa powder, if desired, add dried fruits or nuts.
Lemon or orange peel is suitable as a flavoring agent.
Instead of paper, silicone or metal muffin molds are suitable.
100 g - 342 kcal
Exit - 6 pieces
Ingredients:
Eggs - 2 pcs (100 g without shell)
Sugar - 80 g
Vanilla sugar - 10 g
Flour - 100 g
Vegetable oil - 35 g
Baking powder - 4 g
Sour cream 20-25% - 100 g
Salt - 0.5 g
Preparation
1. Combine sifted flour with salt and baking powder, mix.
2. Combine eggs at room temperature with vanilla sugar and regular sugar.
Beat on the mixer at maximum speed for 3-4 minutes.
3. Add flavorless and odorless vegetable oil and stir at low speed.
4. In two steps add thick sour cream, mix at minimum speed.
5. Combine with flour mixture in two steps, mix gently with a spatula.
6. For baking, I use paper tins with a reinforced edge, filling them 3/4 of their volume.
7. Bake in an oven preheated to 180 ° C on a medium level without convection for 25-30 minutes until golden brown.
8. Cool completely on a wire rack.
Note!
The baking time may differ from the one stated in the video, be guided by your oven, and also take into account the material from which the form is made.
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