The simplest cupcakes on sour cream with a delicate aroma of vanilla and airy cream despite their appearance, are able to saturate a large amount people, for example, at a wedding. Cupcakes served with topping from a large sea salt and cashew nuts. The recipe is designed for 22 standard or 48 mini cupcakes. 
Time: 55 мин.Difficulty: easy. Quantity: 48 cupcakes. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cake
- 2/3 Art. sour cream
- 2 tsp soda
- 1/2 tsp salt
- 2 eggs
- 1 whole vanilla bean cut along
- 2 tbsp. granulated sugar
- 1 tbsp. (230 gr.) Salted butter
- 2 tbsp. premium flour
Cottage cheese cream with caramel
- 350 gr diced butter and chilled
- 110 gr. chilled cream cheese
- 3 tbsp. powdered sugar
- 1 tbsp. caramel sauce dolce de leche
Topping
- Chopped cashew nuts
- Glaze
- Coarse sea salt
- Confectionery sprinkling
Recipes with similar ingredients: premium flour, cream cheese, Dolce de Leche cream, icing sugar, vanilla extract, eggs, sour cream
Recipe preparation:
- Preheat oven to 170 ° C (or 160 ° C for c convection). Pave holes with 24 paper tins (or 48 mini molds).
- In a stationary mixer, mix with a spatula sour cream, soda, salt and eggs until smooth. Scrape seeds from vanilla pod and add to the egg mixture with sugar. Whisk until white.
- Take a small bowl and place the melted in it butter. Cook 1 tbsp. water. Switch the mixer to low speed, alternately add water, butter and flour to egg mixture. Scrape the mixture off the sides of the bowl and continue mix until smooth.
- Fill the cupcake tins with 2/3 dough.
- Bake until golden brown until cupcakes bake, 22 min. if they are of standard size or 16 min. for мини-капкейков. Cool the cupcakes on the wire rack. Put it on top cottage cheese and caramel cream. Garnish with any topping to choose from. Recipe peanut chocolate cupcakes with curd chocolate cream. Caramel curd cream: using a mixer with with a whisk, beat the butter for 2-3 minutes. Add cream cheese cream and beat until smooth. Slow down and add powdered sugar in small portions. Blend until creamy texture. Stir in caramel sauce.
