Pudding Cupcakes Recipe
I offer another recipe for tender, delicious and easy-to-prepare muffins. They turn out lush and porous. The taste will not disappoint you. To keep the cupcakes fresh for a long time, add nuts or starch to them.
Servings
12
Cook Time
50minutes
Servings
12
Cook Time
50minutes
Ingredients
Instructions
  1. Whisk the soft butter with sugar and vanilla sugar.
  2. Continuing to beat, add all the eggs one by one.
  3. Add sour cream and whisk.
  4. Mix corn flour with salt, baking powder for the dough, sift into a bowl to the resulting mass.
  5. Add the sifted pudding. Gently mix with a spatula.
  6. Add the almond flour (I pre-fry it in a dry pan and cool it), mix.
  7. Add the sifted wheat flour. It still needs to be sifted. This will not only help to avoid the appearance of lumps in the dough, but also saturate the flour with oxygen, which means that the dough will become more airy, and the muffins will be lush.
  8. Knead the dough.
  9. Put the dough into serving molds (lubricate, but not with silicone grease) for the cakes. From this amount of ingredients, 12 small cupcakes are obtained.
  10. Bake the cupcakes in a preheated 180°C oven for 40-45 minutes (focus on your oven). Readiness can be checked with a wooden stick. Let cool in the mold.
  11. Remove the cooled muffins from the molds.
  12. You can cover it with glaze.
  13. Sprinkle with powdered sugar.
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