Cupcakes with Cream

by Editorial Staff

Cupcakes with sour cream with condensed milk. The muffins are first baked and then filled with cream.

Ingredients

  • Eggs – 4 pcs.
  • Margarine (soft) – 100 g
  • Sour cream – 100 g
  • Condensed milk – 1 tbsp
  • Flour – 200 g
  • Sugar – 100 g
  • Baking powder – 1 teaspoon
  • Vanillin – 1 g
  • Salt – 1 teaspoon
  • For the cream:
  • Milk – 1 glass
  • Cake cream (dry mix in a bag) – 1 bag
  • Sugar – 2 tbsp
  • Softened butter – 100 g

Directions

  1. Break the eggs into a bowl. Add sugar. Beat with a mixer.
  2. Add sour cream, softened margarine, 0.5 teaspoon of salt.
  3. Add condensed milk and vanillin.
  4. Stir thoroughly with a mixer.
  5. Add flour (a little more than half) and baking powder. Mix gently.
  6. Add the rest of the flour and stir again.
  7. Turn on the oven. Insert paper molds into silicone molds. Fill with dough (approx. 0.75 height). Bake muffins for 20 minutes at 180 degrees.
  8. Pour a glass of milk into a bowl. Add the cake cream powder.
  9. Beat well.
  10. Add sugar. Add soft butter. Beat again.
  11. Put the cream in a pastry bag with a nozzle. Use a nozzle to pierce the cupcake in the top center and fill with cream.
  12. And then decorate the cupcake with cream on top.
  13. You can also garnish the muffins with colored sprinkles.

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