This gentle and at the same time simple, sophisticated recipe is not inferior in popularity to other famous desserts in the world.
After its birth in Ancient Rome, the cupcake repeatedly traveled around the world, absorbing each time all the new interesting details inherent in many national cuisines.
Sour cream muffin - basic technological principles
Some historians claim that muffins, muffins, or German adits were not distributed until the sixteenth century, due to the appearance of sugar, which was supplied from the colonies of America.
In ancient Rome The generally accepted rule in making muffins was to mix dried fruits, varieties of nuts, pomegranate seeds and other ingredients in a beaten egg mass.
The Britishwho honor their traditions this way, bake a delicacy of wheat flour, adding a little salt, sugar and fresh yeast with cheeses, various berries and herbs. Since the British use low-quality flour, all bakery products are often prepared strictly before serving. In English cuisine, traditionally, in baking recipes for muffins, no baking dish is used; they are cooked on a baking sheet. An important fact in the preparation of English muffins is their small size. The value should not exceed the diameter of a regular tea cup. The British prefer to eat this delicacy in “Five o'clock”, in a warm form, with jam. Later, having gone beyond the borders of England, baking cupcakes became widespread throughout Europe and beyond.
German adit - The oldest traditional recipe in Germany. The first mention of it was in the XIV century, when it was prepared as a gift to the bishop. A traditional German cupcake was made exclusively from plant products, such as: water, oats, flour, a large number of fruits, herbs, a combination of varieties of nuts and candied fruits. And only at the end of the XV century the church was allowed, exclusively for the nobility, use the addition of butter for a fee. Since then, this ingredient has become traditional in making Christmas cake.
Widespread on the american continent, mainly in the northern part, the cupcake on sour cream has acquired new qualities and taste. Cocoa, chocolate, various vegetables and fruits, nuts, syrups, vanilla, aromatic herbs and soda (or baking powder) also began to be added to muffins. They also began to bake in paper, silicone and other forms. After such changes, in American recipes, muffins went into the category of yeast-free bakery products. The traditional basic principle of preparation in the American version is this: dry and liquid ingredients are mixed separately, then quickly mixed without using a mixer, so that the dough does not turn out to be heavy.
The dough should have a thick, uniform, bulk consistency. In cake recipes on sour cream, any sweet additives are allowed. Fortunately, the harsh medieval prohibitions of the church are a thing of the past.
In Russia cupcakes gained their popularity not so long ago, and they also made additions and a variety of new tastes. The founding recipe is the American version.
Recipe 1. Cake on sour cream, with blackcurrant berries
Ingredients:
Sour cream 300 ml
Oil (82.5%) 120 g
Flour (premium) 450 g
Ammonium Powder 15 g
Yolks 3 pcs.
Powdered Sugar 350 g (including powder)
Blackcurrant 250 g
Salt
2 eggs
Cooking method:
Combine flour, powder in one large container (leave 50-70 g to decorate the finished products), ammonium. In the flour mixture, add the berries of currant, after sorting them out, washing and carefully drying. In another bowl, beat the eggs and yolks, adding to them, alternately, sour cream, softened butter. In the dry mixture, make a deepening and, pouring the liquid mass, gradually, knead the dough. Try to work carefully with a spatula so that the whipped mixture remains lush, and air bubbles do not evaporate ahead of time.
Do not preheat the oven above 180 ° C, despite the fact that many are advised to bake muffins at a higher temperature. Let them bake better slower - if only they were not raw inside and burnt on top.
Pour the dough into prepared, oiled forms and immediately send to the oven, at least half an hour. However, when the hats are browned, try piercing the dough with a wooden stick. If you get it dry, then the cupcakes are ready.
Recipe 2. Cake on sour cream, rum, with candied orange
Ingredients:
Yolks 6 pcs.
Baking powder 15 g
Sugar 250 g
Fat sour cream 200 g
Oil 120 g
Rum 30 ml
Vanilla (powder) 3 g
Orange essence, alcohol 5-10 drops
Flour 450 g
Candied Orange 150 g
To decorate:
Squirrels 6 pcs.
Fresh, orange juice 2-3 tbsp. l
Vanilla
Powder 350 g
Zest of fresh orange 1 pc.
Cooking:
Preheat the oven to 180 degrees and prepare cupcake tins (large or medium rings).
Rub the yolks with butter and sugar, add sour cream, flavoring. Put finely chopped candied fruit in the sifted flour (not only orange can be used). Add a mixture of ammonia and soda. Make a deepening in the flour and pour the prepared liquid mass for the cake in parts, on sour cream. Pour homogeneous dough into molds, bake at medium temperature, an hour or more. Readiness check with a wooden skewer. Put the baked items on a damp cloth, then turn the mold over and put the cupcakes on the dish. Beat the squirrels until the foam is stable, before the end of the whipping, add the sifted powder, vanilla and a little fresh juice. Cover the cooled, but not cold muffins with protein mass, then immediately sprinkle with grated zest of fresh orange.
Recipe 3. Sour cream cake, chocolate, with almond flakes
Ingredients:
Condensed milk (8.5%) 450 g
Vanilla and rum essence (for fragrance)
Sour cream 100 g
Almond chips 250 g
Eggs (yolks) 4 pcs.
Flour 600 g
Ammonium Powder 20 g
Chocolate (black and white, for decoration) 200 and 50 g
Oil 250 g
Cocoa 80 g
Cooking:
Combine individually all liquid and dry muffin dough ingredients. Sift flour and cocoa before starting work. Mash egg yolks with sour cream and condensed milk. If you like sweets, you can add sugar. Combine the flour and the liquid portion of the dough and add almond flakes to it. Pour the dough into prepared tins and bake. Meanwhile, melt separately the white and dark chocolate, with a small amount of milk (1-2 tablespoons), in a water bath. Add 2-3 candies (mint caramel) to each chocolate serving. Dark chocolate coating the surface of the finished, cooled cupcakes. Apply white chocolate with a pattern on top. To do this, you can use a confectionery syringe, with a thin nozzle, or an ordinary plastic bag, making a small hole in the corner, and filling it with white glaze.
Recipe 4. Cake on sour cream, with raisins, in a slow cooker
Composition:
Sour cream 15% 400 g
Margarine, creamy 400 g
Granulated Sugar 400 g
Wheat flour 4 tbsp.
4 eggs
Dough baking powder 20 g
Vanillin 4 g
Cooking:
Put the margarine in the bowl of the multicooker, after cutting it into pieces, and turn on the frying mode. After the margarine is completely melted, you need to get it, let it cool at room temperature. Next, take a bowl, pour sugar in there and break the eggs. Ingredients must be carefully moved until a uniform consistency is formed. When the margarine has cooled, pour it into eggs and sugar, add sour cream and stir. To do this, you can use any method convenient for you - a mixer, blender, whisk or spoon. The main thing is that the composition is well mixed. After all the ingredients are mixed, you need to add sifted flour, vanilla and baking powder to them. Flour should be added gradually, while stirring the dough so that there are no lumps. Do not clog the dough with flour, it should not be dense. If desired, you can add raisins. To do this, before cooking, you just need to soak it in warm water and add to the dough during kneading. In the multicooker bowl, left over after melting the margarine, smear it on the walls and, as soon as the dough is ready, it needs to be poured into this bowl. Sour cream cake should be baked for 60 minutes using the baking mode. When the crock-pot turns off, it would be better to put the cupcake for another 10 minutes in heating mode. Then turn the bowl on the plate, thus laying out the cupcake. If desired, you can sprinkle the cake with powdered sugar.
Recipe 5. Cake on sour cream, with cottage cheese
The recipe for these muffins is special. His secret is to use not wheat, but oatmeal, which will make the cake on sour cream much more useful, and the cottage cheese even more tender and tasty.
Composition:
Sugar 4 tbsp.
Powdered sugar 4 tbsp. l
Sour cream 2 tbsp.
Eggs 7-8 pcs.
Curd 400 g
Refined oil1 tbsp.
Vanilla Sugar 3 sachets
Oatmeal 6 tbsp.
Soda 1.5 tsp
Salt pinch
Cooking:
Turn on the oven and set to warm to 180 ° C. Combine sugar and eggs in a large bowl. Take a blender or mixer and beat until the eggs form a white foam. Then add soda, salt and vanillin. Mix everything again. Pour in vegetable oil, sour cream, add cottage cheese and mix thoroughly until a homogeneous mass is formed. When all the ingredients are thoroughly mixed, carefully add the flour. Pour it a little while mixing the dough, otherwise lumps may form in it. In order for the flour to swell a little, and the dough to become thicker, it must be left to rest for 15-20 minutes. Put the dough in silicone molds. Put bake in a preheated oven for 30-40 minutes. After the dessert is ready, it can be decorated using powdered sugar.
Recipe 6. Cake on sour cream, berry "Colored" with sea buckthorn, raspberries, blueberries and green grapes
Ingredients:
5 tsp baking powder
Berries (in equal shares) 1 kg
Vanilla
Sugar 300 g
Sour cream 2 tbsp.
Flour 800 g
Cooking method:
Rinse the berries, wipe through a sieve (to remove seeds) into a puree mass, each type of berries individually. Combine sifted flour, sugar, vanilla and baking powder. Add sour cream to the resulting mixture, quickly stirring. Divide the dough into 4 equal parts in different bowls; connect each separately with mashed berry. Expand separately in the form, filling in the third part of its size. Bake in a preheated oven, at a temperature of 140 - 160 ° C. The baking time depends on the size of the form, but not less than 15 - 20 minutes.
Sour cream cake - useful tips and tricks
When baking, until a crust forms on the surface of the cake, the molds cannot be moved in the oven; and it’s also impossible to open the door to look, so that the dough does not settle.
Dry fresh fruit additives thoroughly after washing. In greasy dough, the presence of moisture is undesirable.
Pay attention to the freshness of baked goods. This requirement applies not only to the preparation of cake on sour cream, but also to any kind of flour products. Their quality directly depends on the freshness of the products.
