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➠ Cupcake with sour cream without eggs

Cupcake with sour cream without eggs

3913

Kitchen Russian

Calorie content 160.9 kcal

Portions 12 port.

Cooking time 30 minutes.

Proteins * 4 gr.

Fats * 6.4 gr.

Carbohydrates* 34.2 g

Content

If you want to bake something tasty for tea, and the eggs run out in the fridge, it doesn't matter! Our simple recipe for muffins that can be made without eggs will come to your rescue. Cupcakes are airy with a magical cocoa aroma.

Ingredients

Sour cream 15% 100 ml Kefir 100 ml Granulated sugar 100 g Baking soda 0.5 tsp Baking powder 0.5 tsp Vegetable oil 2 tbsp Cocoa powder 1 tbsp Vanillin 1 pinch

Cooking process

Pour kefir at room temperature into a deep bowl, mix it with sour cream of the same temperature and add soda, a reaction should go and bubbles will appear on the surface of the dough. The reaction is better with food at room temperature.

Mix everything well. After the sour cream-kefir mixture has stopped bubbling, add sugar and mix.

Sift flour into the dough, add baking powder and vanillin. Mix well so that there are no lumps. Then add vegetable oil. The consistency of the dough should be like thick sour cream.

Divide the dough in half into different containers. Add cocoa powder to one part. Mix well so that the cocoa is evenly distributed throughout the dough.

Prepare muffin tins: if they are metal - grease with butter or put paper muffin tins, if silicone - do not grease. At the bottom of each mold, put a tablespoon of white dough, then a tablespoon of chocolate dough, so we repeat twice. The molds should be 2/3 full, the number of layers of dough depends on the size of your molds.

We take a toothpick or a thin skewer and with smooth movements we make stains on the dough, as if drawing eights, we create a "marble effect". We put the tins with the dough on a baking sheet and send them to bake in the oven at 180 degrees for 10-12 minutes.