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➠ Cupcakes on yolks

Cupcakes on yolks

1359

Kitchen American

Calorie content 227.7 kcal

Portions 10 port.

Cooking time 40 minutes

Proteins * 6.5 gr.

Fats * 10.9 g

Carbohydrates* 37.4 g

Content

Often we prepare meals using proteins, but the yolks remain and wait their turn. Today we decided to make yolk cupcakes. The yolk-based dough turns out to be thick, it must be laid out in shape with a spoon, and not poured as usual, but the muffins themselves are light, crumbly and slightly damp. Such cupcakes can be easily taken as a basis and filled with any cream, berry or fruit filling, caramel or boiled condensed milk.

Ingredients

Butter 200 gr. Granulated sugar 150 g Vanillin 1 pack Salt 1 pinch Egg yolk 5 pieces. Sour cream 2 tbsp Wheat flour 200 gr. Baking powder 0.5 tsp

Cooking process

We take the butter out of the refrigerator 4-5 hours before cooking, so that it softens and reaches room temperature. We put it in a deep bowl, add granulated sugar and vanilla sugar and use a mixer to beat until smooth and fluffy for about 2-3 minutes.

Then add a pinch of salt to the dough and add the yolks one at a time, beating the dough for 1-2 minutes after each.

Add sour cream to a fluffy homogeneous dough and beat for another 1-2 minutes.

Sift the flour into a separate bowl, add baking powder, stir with a whisk and add the dry mixture to the dough, stirring the ingredients at a low mixer speed.

We got a thick dough, the path does not bother you. We put paper inserts in a metal mold for baking cupcakes and use a spoon to fill them with dough, filling the inserts a little more than half. We put the cupcakes to bake in an oven preheated to 180 degrees for 20 minutes.

We check the finished cupcakes with a toothpick. If it comes out dry, they are ready. We take them out of the oven and let cool for 5-10 minutes. Then we take them out of the mold, put them on the wire rack and leave them to cool completely. Put the cooled cupcakes on a dish and serve. Enjoy your tea!