Delicate cupcakes

4 servings

60 minutes

Delicate cupcakes are small works of art from American cuisine. Their airy and soft texture is achieved by combining flour, baking powder, soda, and melted butter. Vanilla sugar gives the cupcakes a subtle aroma, while sour cream and milk make them tender and slightly moist. These cupcakes do not require complex preparation techniques: the batter is easy to mix and they bake quickly while remaining light and soft. The key is to monitor the baking time so that the cupcakes stay tender and do not dry out. After cooling, they can be decorated with any cream, making them a true centerpiece on the table. They are perfect for cozy tea parties or festive evenings, filling the home with warmth and a sweet vanilla scent.

Energy value per serving

• Calories: 715.7
• Proteins: 9.1g
• Fats: 30.8g
• Carbohydrates: 101.2g

Ingredients

• Wheat flour: 240 g
• Sugar: 200 g
• Salt: 0.5 tsp
• Baking powder: 0.5 tsp
• Soda: 0.3 tsp
• Melted butter: 100 g
• Chicken egg: 1 pc
• Sour cream 15%: 0.3 glass
• Milk: 0.8 glass
• Vanilla sugar: 2 tsp

Cooking steps

1. In a pot or deep bowl, mix sugar, egg, vanilla sugar, sour cream, and milk with a whisk or fork. Then add slightly cooled melted butter and mix well again.

   Required ingredients:

   • Sugar: 200 g
   • Chicken egg: 1 piece
   • Vanilla sugar: 2 teaspoons
   • Sour cream 15%: 0.3 glass
   • Milk: 0.8 glass
   • Melted butter: 100 g

2. In a separate bowl, combine flour, baking powder, soda, and salt; mix well. Then sift the flour mixture into a pot with the milk mixture. Whisk thoroughly until smooth. It's even better to let the dough rest at room temperature for about 15 minutes. Use a teaspoon to fill the molds 2/3 full.

   Required ingredients:

   • Wheat flour: 240 g
   • Baking powder: 0.5 teaspoon
   • Soda: 0.3 teaspoon
   • Salt: 0.5 teaspoon

3. Place the cupcakes on a baking sheet and put them in an oven preheated to 180 degrees for about 9-13 minutes (for larger cupcakes, increase the baking time to 13-18 minutes) — this way the cupcakes will be tender and not dry. Monitor the cupcakes after the 8th minute (for larger cupcakes, check after the 10th minute): insert a toothpick into the batter, and remove it as soon as it comes out dry, then immediately take out the cupcakes. The cupcakes should be white; if they start to turn golden, they are drying out.

4. Apply cream to the cooled cupcakes as you like. Send them to rest in the fridge for 8 hours.