Cupcakes with cottage cheese frosting
Description
Delicious baked goods for the whole family. When choosing cottage cheese for the cream, favour a uniform product without lumps. For the cream, it matters a great deal that the cottage cheese should be smooth in texture and not sour in flavour. These details determine how the cupcakes taste in the end. The bake is ready. Serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a bowl, combine softened butter with sugar. Whisk for 3–4 minutes until smooth and homogeneous.
- 3
Step 3
Add an egg to the whipped mixture and beat again.
- 4
Step 4
Add milk and salt. Whisk.
- 5
Step 5
Add the flour, add vanilla (vanillin), and baking powder.
- 6
Step 6
Beat the dough for 2–3 minutes on high speed. It should turn out airy and light.
- 7
Step 7
Divide the batter among paper liners, filling each about two-thirds full. Bake in an oven preheated to 170°C for 20–25 minutes.
- 8
Step 8
While the bases are baking, prepare the cream. In a bowl, beat together cottage cheese, 150 grams of condensed milk and cream thickener.
- 9
Step 9
Place the finished cream in the refrigerator.
- 10
Step 10
Remove the baked bases from the oven. Let cool.
- 11
Step 11
Using a knife or a special piping tube (or straw), hollow out the center of each base. Fill the cavities with the remaining boiled condensed milk.
- 12
Step 12
Remove the cream from the refrigerator and fill a piping bag fitted with a star nozzle. Pipe the cream onto the prepared bases from above in little cap-shaped mounds. Finish with confectioner’s sprinkles. Chill in the refrigerator for 20–30 minutes.
- 13
Step 13
Done. Serve at the table.