Mini-muffins with cottage cheese
12 servings
30 minutes
Mini cupcakes with cottage cheese are a delicate and aromatic treat from Russian cuisine, combining airy chocolate dough and a soft cottage cheese filling with hints of sweet apricot. Their origin traces back to traditional Russian baking recipes where cottage cheese was used as a key ingredient due to its nutritional value and rich flavor. Each mini cupcake is a harmony of textures: the softness of the dough, the lightness of the cottage cheese cream, and fruity sweetness. They are perfect as a dessert for tea time, especially on cozy home evenings. With their convenient portioned shape, they can be served at festive tables or taken on the go. The finishing touch is chocolate glaze or powdered sugar that emphasizes the depth of flavor and adds elegance to this simple yet surprisingly delicious dessert.
1
Chop the dried apricots with sugar and cottage cheese in a blender (meat grinder) until a mushy consistency.
- Sugar: 150 g
- Dried apricots: 100 g
- Soft curd cheese: 2 tablespoons
2
Whisk the eggs with sugar until the volume doubles. Carefully pour in the melted butter.
- Chicken egg: 1 piece
- Sugar: 150 g
- Butter: 100 g
3
Mix flour, baking powder, cocoa, and a pinch of salt. While continuing to beat, add part of the flour mixture. Pour in part of the kefir. Alternately adding kefir and flour, knead the dough.
- Wheat flour: 200 g
- Baking powder (raising agent): 2 teaspoons
- Cocoa powder: 4 tablespoons
- Vanilla sugar: 0.5 glass
- Kefir: 300 ml
4
Grease the mold with oil. Place a tablespoon of dough in each indentation. Put a teaspoon of cottage cheese mixture in the center of each. Pour in the remaining dough.
- Butter: 100 g
5
Bake in a preheated oven at 180 degrees for 25-30 minutes. You can check for readiness by poking the muffin with a match or toothpick.
- Sugar: 150 g
6
Remove from the mold and cool on a clean towel, covering with another on top. You can top with chocolate glaze (sprinkle with powdered sugar).
