Cupcakes with cream
Description
The recipe won’t take much time. Be sure to add citrus juice or some thickener to the sour cream frosting to tone down the cloying sour cream flavor. You can add a little food coloring of any color, and the frosting will look brighter.
Instructions
- 1
Step 1
Prepare the ingredients listed.
- 2
Step 2
Melt the butter for the dough by placing the container with it in the microwave or in a water bath.
- 3
Step 3
Crack the chicken eggs into a deep bowl, pour in milk of any fat content, add salt and sugar, and whisk everything together.
- 4
Step 4
Add the wheat flour and baking powder. You may add vanilla sugar or flavoring. Carefully fold them into the dough.
- 5
Step 5
Preheat the oven to 180 degrees. Line metal molds with paper liners and pour the batter into them so it fills them slightly above halfway.
- 6
Step 6
Place the molds in the oven and bake for about 25–30 minutes until golden. Then take out the cupcakes and let them cool for 30 minutes in a cold place—you must not pipe cream onto hot baked goods!
- 7
Step 7
While the cupcakes cool, in a container with a non-stick bottom, combine sour cream of any fat content, sugar, and lemon juice. Crack a chicken egg into the same bowl and mix everything thoroughly.
- 8
Step 8
Add the flour and stir it into the sour cream mixture. Put the pan on the stove over moderate heat and cook for 8–10 minutes, stirring with a whisk as you go.
- 9
Step 9
Remove the container with the cream from the heat. Then cover the cream with plastic wrap and chill for about 30 minutes to cool.
- 10
Step 10
Beat the cooled cream with butter for about 2–3 minutes.
- 11
Step 11
If you wish, you can cut out the centres of the cupcakes so they can hold more frosting. Transfer the frosting to a piping bag and pipe frosting swirls onto the cupcakes. Decorate them with sprinkles or pieces of fruit and berries.