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Print Recipe
 Christmas Cottage Cheese Non-Yeast Cupcake Recipe
I love Christmas pastries for their flavor, for the fact that they can be baked in advance, and also they are perfect as a gift. You can start right now, so don't put it off until later. From the resulting amount of ingredients, we will get 1 cupcake weighing 700-750 g and measuring 9 * 20 cm. But I cook a double portion at once, so we never limit ourselves to one.
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine American
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine American
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. You need to start with dried fruits. Do more, you won't regret it. It takes me about 125 g of the soaked mixture (dried fruits + nuts) for the cake. They are stored for a long time, so do it with a margin. Wash dried fruits, cut into large pieces. Wash the nuts, dry them in a dry frying pan and also chop them into small (but not into crumbs) pieces. Place it tightly in a jar and pour alcohol, almost leveled, and put it in the refrigerator for at least a day, preferably more.
    You need to start with dried fruits. Do more, you won't regret it. It takes me about 125 g of the soaked mixture (dried fruits + nuts) for the cake. They are stored for a long time, so do it with a margin. Wash dried fruits, cut into large pieces. Wash the nuts, dry them in a dry frying pan and also chop them into small (but not into crumbs) pieces. Place it tightly in a jar and pour alcohol, almost leveled, and put it in the refrigerator for at least a day, preferably more.
  2. Whisk 125 g of butter at room temperature together with white sugar.
    Whisk 125 g of butter at room temperature together with white sugar.
  3. Add the egg, without ceasing to beat. If you are preparing a double portion, add 1 egg after each whipping.
    Add the egg, without ceasing to beat. If you are preparing a double portion, add 1 egg after each whipping.
  4. Add cottage cheese with sour cream and zest.
    Add cottage cheese with sour cream and zest.
  5. Add spices.
    Add spices.
  6. Add the freshest flour. Mix it. You can already use the spatula. Set some dough aside. Add the soaked dried fruits and nuts to the rest.
    Add the freshest flour. Mix it. You can already use the spatula. Set some dough aside. Add the soaked dried fruits and nuts to the rest.
  7. Mix it. The dough turns out thick. Put in the form for 2/3. Cover the top with the postponed dough (this is done so that the dried fruits that stick out a little do not burn) Bake in the "top-bottom" mode in a preheated 170 * C oven for about 50-60 minutes.
    Mix it. The dough turns out thick. Put in the form for 2/3. Cover the top with the postponed dough (this is done so that the dried fruits that stick out a little do not burn) Bake in the "top-bottom" mode in a preheated 170 * C oven for about 50-60 minutes.
  8. Still hot, brush with melted butter and sprinkle with powdered sugar.
    Still hot, brush with melted butter and sprinkle with powdered sugar.
  9. Wrap the cooled cake in gauze soaked in alcohol. Cover the top with parchment paper. and we put it in a cool place (in the refrigerator, on the balcony). After about a week, moisten the gauze again and wrap it in a cool place again.
    Wrap the cooled cake in gauze soaked in alcohol. Cover the top with parchment paper. and we put it in a cool place (in the refrigerator, on the balcony). After about a week, moisten the gauze again and wrap it in a cool place again.
  10. If you give it, warn that if you don't eat it right away, you should keep it in the refrigerator. Enjoy your meal.
    If you give it, warn that if you don't eat it right away, you should keep it in the refrigerator. Enjoy your meal.
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