Cupcake with nuts and sour cream
0
1857
Kitchen
Russian
Calorie content
227.7 kcal
Portions
4 port.
Cooking time
45 minutes
Proteins *
9.2 gr.
Fats *
15.9 gr.
Carbohydrates*
34.7 g
Making a cupcake is not particularly difficult. The main thing is to beat the egg base well so that the crumb turns out to be porous and tender. And if you add walnuts and knead the dough with sour cream, the taste of an ordinary cake will acquire gourmand notes, and simple pastries will turn into a real delicacy.
Ingredients
Cooking process
Melt butter until liquid. You can use the microwave or do it on the stove. In any case, you need to then let the oil cool down a little so that when added to the bulk, the eggs do not curl. Pour the cooled oil to the egg-sugar mixture, add sour cream there. Alternatively, if there is no sour cream, you can replace it with kefir. It is better if it is high in fat. Stir with a whisk or spatula.
Pour the sifted flour and baking powder into a bowl to the liquid ingredients. Chop the walnuts and add them to the main mixture. It is recommended to grind some of the nuts smaller (with a blender, for example), and some - just cut into large pieces. Crumbled nuts add flavor to the cake, while larger chunks provide texture. Leave some chopped nuts to garnish the cupcake. Mix everything thoroughly with a spoon or spatula. The consistency of the dough turns out to be quite thick, not fluid, soft.
We put the form with the dough in an oven preheated to 180 degrees to the middle level. Bake for 30-40 minutes until golden brown. The cupcake should grow noticeably. A traditional crack usually appears on the surface. You can make sure that the cake is ready by sticking a toothpick or a wooden stick into the center - it should come out dry.
Bon Appetit!