Cakes with sour cream
Description
These amazing homemade sour cream cupcakes are aromatic, incredibly light, and melt in your mouth. If you don't like cinnamon, you can replace it with vanilla extract or ground ginger, for example. Sprinkle the cupcakes with chopped nuts or candied fruits on top to make them even more appetizing. Serve them cooled or slightly warm.
Instructions
- 1
Step 1
1. Take a small amount of softened butter and use it to grease the muffin pan.
- 2
Step 2
2. Put the rest into a deep bowl.
- 3
Step 3
3. Add sugar and a pinch of salt.
- 4
Step 4
4. And beat the mixture until it increases in volume and the sugar dissolves completely.
- 5
Step 5
5. Add the sifted flour.
- 6
Step 6
6. Then add the sour cream. It's best to use the fattest sour cream you can find.
- 7
Step 7
7. Next, add the eggs.
- 8
Step 8
8. And baking powder with vanilla extract.
- 9
Step 9
9. Beat the batter until smooth. It should be very soft and free of lumps.
- 10
Step 10
10. Each mold should be filled with dough about halfway.
- 11
Step 11
11. In a small bowl, mix about 100 grams of sugar with cinnamon. In this case, I use approximately 1.5 teaspoons, but the amount of cinnamon (as well as other spices) depends on your taste preferences. Mix thoroughly.
- 12
Step 12
12. Sprinkle each muffin.
- 13
Step 13
13. And on top, add the dough.
- 14
Step 14
14. Sprinkle with a mixture of sugar and cinnamon, and place in a preheated oven at 180 degrees.
- 15
Step 15
15. Such cupcakes made with sour cream are baked at home for about 20-27 minutes. When the tops turn golden brown, they can be taken out.