Cupcakes (aka muffins) are ideal for quick delicious pastries. Cupcakes for children's parties or weddings are especially good: they can be made personalized for each guest, having decorated in the same style. You can make them stand-alone or cook them to complement your main cake. There are many options for making cupcakes. One of them is ice cream and chocolate cupcakes. Muffins prepared according to this recipe are delicate in taste with a light creamy note.
It is necessary
-
- For 24 standard cupcakes:
- 4 eggs;
- 500 g flour;
- 1 bag (10 g) baking powder
- 0.5 tsp salt;
- 250 g sugar;
- 0.5 liters of fermented baked milk or varenets;
- 150 g ice cream;
- 125 g butter;
- 2 tsp cognac;
- 100 g of white or milk chocolate.
Instructions
Step 1
1-1, 5 hours before making muffins, remove butter, eggs, fermented baked milk from the refrigerator - they should be at room temperature. Take out the ice cream for 15-20 minutes so that it melts slightly.
Step 2
Preheat oven to 175-180 degrees.
Step 3
Beat butter on medium mixer speed for 4-5 minutes, until fluffy white.
Step 4
Add sugar and beat for about 10 minutes.
Step 5
Break the eggs into a separate bowl and whisk lightly, adding 2 tsp. cognac.
Step 6
In the beaten butter, gently add eggs in a spoon, stirring each time at a low mixer speed for 20-30 seconds. Make sure the previous batch is completely mixed before adding a new batch of egg mixture.
Step 7
After you add all the egg mass to the butter cream, beat the mixture on medium mixer speed for 5-7 minutes. The sugar must completely dissolve!
Step 8
Without stopping the mixer, add fermented baked milk and melted ice cream. Increase mixer speed and beat for 2-3 minutes.
Step 9
Sift flour, mix it with baking powder and salt. Whisk lightly.
Step 10
Gently, in portions, stir the flour into the egg-oil mixture, stirring each time at the lowest speed for 15-20 seconds. As a result, you should get a homogeneous dough of the density of fatty sour cream.
Step 11
Break the chocolate into small pieces, add to the dough, mix.
Step 12
Put paper bags in a metal mold for muffins, sprinkle with water in a silicone mold (it is better to use a spray bottle). Fill each mold with ¾ of dough.
Step 13
Place in a preheated oven, bake for 25-30 minutes. Check the readiness with a wooden stick - if it comes out dry, then the cupcakes are ready.
Step 14
Remove the muffins from the oven and release them from the mold after 15-20 minutes.
