Cottage cheese cupcakes in an air fryer
Description
Bright golden cottage cheese cupcakes vanish from the plate in an instant! That’s why it makes sense to mix dough for a double batch right away and bake enough for everyone so there are seconds for all. If you like, you can hollow out the centers and fill them with jam or boiled condensed milk. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients listed. You can use cottage cheese with any fat content, but not one that’s too moist. You may replace the sour cream with thick kefir.
- 2
Step 2
Crack the chicken eggs into a deep bowl, add sour cream of any fat content, and add salt and sugar. You can add a couple of pinches of vanilla sugar or a little vanilla extract. Whisk everything with a whisk for about 2–3 minutes.
- 3
Step 3
Use low-moisture cottage cheese of any fat content. It can be replaced with curd cheese mass.
- 4
Step 4
Pour in neutral vegetable oil, or substitute it with clarified butter.
- 5
Step 5
Sprinkle in the top-grade wheat flour and baking powder a little at a time, folding them into the mixture with slow, unhurried movements.
- 6
Step 6
The dough should be the consistency of full-fat sour cream or cream—it should leave a trail when stirred.
- 7
Step 7
Place the silicone molds in the air fryer basket and spoon the batter into them, filling each mold two-thirds full. Do not fill the molds to the brim; otherwise the batter will rise while baking and spill over the edges.
- 8
Step 8
Place the bowl in the air fryer and set the temperature to 160 degrees. Bake the cupcakes for about 20–25 minutes, depending on how powerful your appliance is.
- 9
Step 9
Then remove the molds, and from the molds place the cupcakes on a plate or a serving dish. Let the baked goods cool slightly, then serve them with drinks of your choice. Bon appétit!