Delightful soft and delicate cupcakes exuding an amazing aroma, with a light structure, with crumbs of marmalade … I am sure they are worthy to decorate as an everyday, but also a festive tea party.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
I keep experimenting with cupcakes. Today, no less interesting recipe for instant muffins with marmalade. The product turns out to be quite tasty and economical, and very little time is required for cooking. Cupcakes come out lush, ruddy and delicious. They fly away literally in a day, so in order to have time to taste it well, cook a double, or better triple portion at once.
Today I will make muffins based on sour cream, eggs and butter. But you can bake them on any other fermented milk products. For example, kefir, yogurt, fermented baked milk, etc. Instead of marmalade, you can add any berries, dried apricots, pieces of chocolate, raisins, nuts, citrus zest, candied fruits to the dough. The additives are not essential. Use what is at hand. I used marmalade quite by accident. The reason for this was the banal economy of food. The marmalade was bought a long time ago and had already become so hard that it was impossible to use it on its own. Therefore, during the preparation of the muffins, I decided to add it to the dough. The result was stunning and very interesting. The marmalade completely dissolved during baking and formed a pleasant sour-sweet note. Therefore, this cake did not need any impregnation!
- Caloric content per 100 g - 324 kcal.
- Servings - 8
- Cooking time - 40 minutes
Ingredients:
- Flour - 200 g
- Sour cream - 50 g
- Eggs - 1 pc.
- Egg white - 1 pc.
- Butter - 50 g
- Sugar - 50 g
- Salt - a pinch
- Fruit jelly - 30 g
Step-by-step preparation of tender muffins with marmalade:
1. Cut butter at room temperature into slices and place in a bowl to knead the dough. Pour sugar on it.
2. Stir the oil white with a mixer. Do this to completely break down the sugar. Then add sour cream and egg yolk to the dough. Place the protein in a clean and dry container.
3. Mix the food with a mixer until smooth and smooth.
4. Pour flour, which is sifted through a fine sieve, so that it is enriched with oxygen. Then the cupcakes will be more tender and fluffy.
5. Knead the food using a mixer using the dough beaters. The dough will turn out to be a little thick, but don't be intimidated by that.
6. Season two egg whites with a pinch of salt and beat them with a mixer at high speed until they peak. The mass should acquire a white airy foam. After stopping the work of the mixer, the foam should reach behind the whisk, this indicates its readiness.
7. Gradually transfer the beaten egg whites to the dough.
8. Gently knead the dough in one direction. After the introduction of all the proteins, the consistency of the dough will become thinner and thinner. The last stage is the introduction of marmalade. Cut it into small pieces and stir into the dough.
9. Prepare the molds and fill them 2-3 pieces with dough. Silicone and paper molds do not need to be lubricated. Iron wipe with oil or any grease. Preheat the oven to 180 degrees and bake the muffins for 20-25 minutes. Check readiness with a wooden skewer - it must be dry. If there is sticking, bake the product further.
You can also use this recipe to bake one large cake, but then increase the baking time to 40 minutes.
See also a video recipe on how to make yogurt muffins with marmalade.
