I put the eggs, sugar, and vanilla in the bowl of a food processor. Immediately turn on the oven to warm up to 180gr.
Stir at the lowest speed.
I pour in vegetable oil.
Add sour cream.
I mix it again.
Mix the dry ingredients: flour, salt, baking powder. I do it right in the sieve.
Gradually pour the dry mixture into the egg-sour cream, mix everything with a silicone spatula.
I put the dough on disposable paper molds.
Send to bake in the oven for 17-20 minutes (until dry toothpick).
In ready-made and cooled cupcakes, I make holes, fill with boiled condensed milk. For the cream, beat butter and cottage cheese at room temperature, gradually add powdered sugar to taste. Using a pastry bag, I put cream caps on cupcakes.
If desired, you can decorate with sprinkles or berries. I used fresh mint and dried kumquat.