Butter Cupcake
by Editorial Staff
For such a cake, you need to prepare a yeast dough. The finished cake has an airy structure and a unique flavor.
Ingredients
- Wheat flour – 250 g
- Butter (diced) – 100 g
- Powdered sugar – 2 tbsp
- Instant yeast – 7 g
- Eggs – 3 pcs.
- Egg yolk (whipped) – 1 pc.
- White sugar – 2-3 teaspoon.
Directions
- In a food processor, grind the flour and butter until crumbs form. Add powdered sugar, a pinch of salt and yeast. Stir well again.
- Add 3 eggs to the processor and knead to a homogeneous dough.
- Grease the cake pan with butter. Sprinkle the table with flour and put the dough on it. Crumple well and form a ball. Put the dough in the prepared mold and cover with cling film. Place the dough in a warm place to rise for 2 hours (the dough should double in size).
- Turn on the oven to preheat 180 degrees. Grease the matched cupcake with beaten egg yolk, sprinkle with sugar and put in a preheated oven. Bake for about 20-25 minutes, until golden brown.
- Remove the finished cake from the oven, place on the wire rack and leave to cool completely. Remove the cooled muffin from the mold and cut into slices.
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