Cupcakes in paper liners
Description
Delicious baked goods for the whole family. When preparing sponge cake batter, remember never to open the oven or whatever you're baking the cupcakes or cake layers in. Sponge cake is a delicate and capricious thing—it reacts to air currents. A draft caused by opening the oven door can ruin the sponge cake completely. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
I'll be mixing the sponge cake batter directly in the blender. You can use a bowl with a mixer or a whisk instead. Put softened butter at room temperature, sour cream (with a high fat content), sugar, vanilla, and baking powder into the blender. Mix everything thoroughly.
- 2
Step 2
Now crack the eggs into the blender. It should be set to low speed. If you're using a mixer, do the same—add the eggs one by one, without stopping the beating. Then carefully add the sifted flour, continuing to beat the mixture.
- 3
Step 3
This is the stretchy dough we've got. It's quite runny, similar to pancake batter. That's how it should be, so don't be alarmed. Just keep in mind that paper baking cups should either be cardboard ones, or you should combine them with metal or other sturdy molds. Fill the molds with batter only one-third full, otherwise the cupcakes might spill out during baking.
- 4
Step 4
Place the molds with the dough in the oven for 20 minutes at 190 degrees. Meanwhile, I'll make a sour cream frosting. For this, I'll take a few tablespoons of sour cream and mix it with powdered sugar. You can add ground nuts or candied fruits to it. While the cupcakes are baking, the sour cream frosting will chill and thicken in the refrigerator.
- 5
Step 5
By the way, if you're too lazy to bother with making creams, just buy some whipped cream in a can from the store. So, let's take out our cupcakes. You can eat them right away, or wait until they cool down and then top them with sour cream.