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➠ Cupcake with sour cream and butter

Cupcake with sour cream and butter

2970

Kitchen European

Calorie content 222 kcal

Portions 8 port.

Cooking time 75 minutes

Proteins * 5.8 gr.

Fats * 7.4 gr.

Carbohydrates* 43.7 g

Content

An unusual combination of taste and delicate structure will appeal to all those with a sweet tooth. Light dessert is a wonderful delicacy for all occasions. The affordable products and easy-to-make cake make the recipe attractive.

Ingredients

Egg 2 pcs. Sour cream 200 gr. Butter 100 g Granulated sugar 200 gr. Wheat flour 200 gr. Baking powder 1 tsp Vanillin 15 gr. Powdered sugar for decoration

Cooking process

Melt the butter over medium heat. Remove from heat and cool. Preheat the oven.

Break the eggs into a container, add sugar and beat well with a mixer until fluffy.

Add vanilla sugar, sour cream and butter to the egg mass. Combine the flour with baking powder and sift through a sieve in several steps. Mix well.

Transfer the dough into a greased baking dish and smooth evenly over the mold. Cupcakes can also be baked in small tins. Fill in the forms 2/3.

Place the dish in a well-preheated oven to 180 degrees and bake for 45 minutes. If baking in small tins, reduce the cooking time to 25 minutes. Check that the cake is ready with a wooden skewer. Remove the muffin from the oven and let sit for 10 minutes. Then transfer it to a plate and cool completely.