Shiny Lemon Curd Cupcake
by Editorial Staff
Minimum calories, maximum benefit. Just 1 spoon of butter and the cake always turns out to be very airy, tender, and … shiny! Cottage cheese makes this cake nutritious and healthy, lemon – aromatic and lush (and most importantly, it is used whole, and not just the zest or juice). Ideal for children, those who do not like cottage cheese, but want to eat it, and those who follow the figure.
Cook: 10 minutes
Servings: 5
Ingredients
- Butter – 1 tbsp
- Sugar – 1 stack.
- Cottage cheese (any, less, more) – 360 g
- Chicken egg – 4 pieces
- Lemon – 1 piece
- Soda – 1.5 teaspoon.
- Wheat flour / Flour – 2 stack.
Directions
- Put in a bowl for kneading 1 tbsp butter and 3/4 tablespoon. granulated sugar (save 1/4 cup for later). It is better to take more dishes since the dough will greatly increase in size at the intermediate stage!
- Thoroughly grind the butter and sugar until a homogeneous crumbly mass. Add cottage cheese.
- Grind the mass again until smooth. If the curd is grainy, it is better to use a fork or crush.
- Wash the lemon, cut off both ends. Throw out the “butts”.
- Cut the lemon into rings along with the peel. Look at each ring, remove the bones, cut it into 4 parts. At this step, we significantly save time and effort, without squeezing out the juice and without using a grater.
- Put the sliced lemon in a blender and chop until puree. Don’t be afraid that the cake will be too sour or bitter. Not! We will get an absolutely magical taste and aroma.
- Add lemon to the curd mass (butter, sugar, curd) and mix well.
- In a separate bowl, whisk 4 eggs with the remaining sugar (1/4 cup). This time a miracle happened to me – all the eggs turned out to be two-yolk, so I limited myself to three.
- In principle, to save dishes and time, this operation can be simplified and immediately add eggs and sand to the curd-lemon mass without whipping separately. The result will still be great! In this case, the splendor of the cake is achieved by beating eggs, and thanks to the acid-base reaction of lemon and soda.
- Add beaten eggs (or just eggs) to the mix. Mix.
- Add baking soda and stir again.
- It is a pleasure to watch the mass begin to swell and increase! It becomes very airy and lush.
While the reaction of soda and lemon is going on, you can wash the dishes from under the eggs and turn on the oven at 200 degrees. At this stage, I realized that I was mistaken with the size of the bowl, and I had to transfer the dough into the usual “not dressy”, but a large saucepan. - Now add flour to the resulting foamy mass. We mix.
- The dough falls off a little, becomes soft and “shaggy”.
- We transfer it to a mold greased with vegetable oil. If the mold is silicone, like mine, you just need to sprinkle it with cold water.
- Put in the oven for 40 minutes. But in general, you need to navigate your oven and look. As soon as the crust becomes a beautiful, rather dark color, it must be removed. My oven is rather weak, I baked this cake for 1 hour.
Enjoy your meal!
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