Sour cream muffin with milk cream

To make a biscuit dough you will need fresh the ingredients are eggs, butter, and sour cream. In this recipe you don’t need to separate the eggs into proteins and yolks, just add one to the oil mixture with sugar already dissolved in it. Bake hour, and your little homemade masterpiece is ready. Share with friends: Time: 1 hour. 30 min. Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Filling:

• 1/2 tbsp. finely chopped pecans
• 1/2 tbsp. brown sugar (tamp)
• 1.5 tsp ground cinnamon

Sponge Cake:

• 1 tbsp. sour cream
• 225 gr. butter at room temperature, plus more a little bit to lubricate the mold
• 2 tbsp. premium wheat flour, plus some more for sprinkles
• 2 tbsp. granulated sugar
• 2 eggs of category CO
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract

Cream:

• 1 tbsp. powdered sugar
• 1.5 tsp milk, plus more if necessary
• 1/2 tsp vanilla extract

Recipes with similar ingredients: eggs, milk, sour cream, flour premium, powdered sugar, brown sugar, cake, dough biscuit, vanilla extract, pecans, cinnamon

Recipe preparation:

1. Preheat the oven to 180 ° C. Grease with butter a silicone cake pan with a hole inside with a diameter of 25 cm. and sprinkle it with flour.
2. For the filling layer: In a separate bowl, mix the nuts. Pecan, brown sugar and cinnamon.
3. For the test: Electric cream beat the sour cream with sugar and butter until light. Add by one egg, whipping after each addition. Mix the flour baking powder and salt. Add the flour in two divided doses to the oil mixture, so m. Add vanilla extract.
4. Pour 1/3 of the dough into the prepared pan. Sprinkle nuts. Pour another 1/3 of the dough and sprinkle with the remaining nuts. Put the remaining dough into the mold and smooth surface. Bake until a toothpick inserted in the center will come out clean for about an hour. Let the cake cool in shape within 10 minutes Remove the cupcake from the mold and cool on the wire rack.
5. For cream: When the cupcake is completely ready, in a small In a bowl, mix powdered sugar, milk, and vanilla extract. Stir until smooth. If the mixture is too much thick, add more milk. Pour the cooled milk cake cream.