Cupcakes cheese and yogurt
96 40 минут 12 порции
The amount of liquid and sugar they are closer to the muffins, and the size of the cupcakes. But the taste in any case amazing - the cupcakes turned out tender, crumbly, flavorful. And done quickly, without hassle.
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Cupcakes cheese and yogurt
- Flour - 250 g
- Bran - 5 tbsp
- Curd - 100 g
- Yogurt - 150 ml
- Chicken egg - 1 piece
- Soda - 0.5 tsp.
- Vanilla sugar - 0.5 package.
- Dried apricots - 4 PCs
- Drain - 2 PCs
- Sugar - 1 tbsp
- Vegetable oil - 1 tbsp
Step by step instruction of cooking Cupcakes cheese and yogurt
In a bowl, combine the flour, bran, sugar and vanilla sugar.
If bran fry on a dry pan, they will add a subtle nutty flavor, but I had this time little time.
In any case, bran makes the dough more crumbly and light.
Pour into the dry mix egg, oil, yogurt (I got blueberry) and baby yogurt.
Yogurt and cottage cheese sweet, so the sugar in the recipe by one teaspoon.
If you use instead of yogurt and cottage cheese, kefir or yogurt, you can add 1-2 tablespoons of sugar.
You can use vegetable oil, and cream, it will make the pastry, giving it a creamy aroma and taste.
Dried apricots to soak for 30 minutes, rinse and finely chop.
Plum wash, remove seeds and also finely cut.
Add to batter, mix well.
Add soda and mix quickly.
If stirred too long and too hard, the dough will not rise.
Molds lubricated with oil.
Fill molds half test.
I did half of it in ceramic forms, half in the silicone.
No difference, except that the silicone is easier to tap out the finished cupcakes, but in this case, and they both flew without problems.
Bake for about 30-40 minutes at a temperature of 170-180 degrees (be sure to check Your oven).
Carefully shakes out the cupcakes from the molds.
If desired, you can sprinkle them with powdered sugar or cover with icing.
My sweet tooth was offered in addition sea buckthorn, mashed with sugar, and I was so sweet :).