Cupcakes with filling in Smile of Summer molds

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make cupcakes with filling in molds? Prepare all the necessary ingredients for making cupcakes. Use C1 or C0 eggs for the dough and C2 for the filling. Choose good, natural cottage cheese with a high percentage of fat content. Remove eggs and yogurt from the refrigerator 1-1.5 hours before. In order for the dough to turn out successfully, they must be at room temperature. Choose small apricots. Canned apricots should be halved.

2. STEP 2

   

   Start by preparing the filling. Apricots can be used fresh or canned. Fresh ones need to be washed, dried, carefully divided into two halves and the pit removed. With canned ones (I had exactly these), you need to drain the syrup, select 12 identical halves and dry them by placing them on a napkin or paper towels.

3. STEP 3

   

   In a separate container, mix cottage cheese, powdered sugar, egg and starch. Don't forget that the eggs must be washed first using special products.

4. STEP 4

   

   Using an immersion blender, blend the filling into a smooth mixture. It should not turn out to be liquid, otherwise it will leak out and the smile will turn out ugly.

5. STEP 5

   

   Turn on the oven to preheat to 180 degrees. Take a deep bowl in which it will be convenient to mix dry and liquid ingredients for the dough. Wash the eggs and break them into a bowl. Add granulated sugar and vanilla sugar, salt. Beat with a mixer or whisk. Be sure to whip until light and fluffy, so that the muffins turn out airy and fluffy. Adding salt improves the flavor of the muffins and makes beating the eggs easier.

6. STEP 6

   

   Add yogurt and vegetable oil, stir until smooth with a spoon or spatula.

7. STEP 7

   

   Sift the flour into a separate container to remove small debris and saturate the dough with oxygen. Add baking powder to the flour and stir until it is evenly distributed throughout the flour. Add flour little by little to the liquid component of the dough and mix with a spoon or spatula gently in one direction so as not to disturb the airy structure of the beaten eggs. Add flour until the dough has the consistency of very thick sour cream so that the filling does not “drown” in it.

8. STEP 8

   

   Fill the apricot halves with the curd filling so that the junction of the apricot walls remains clean. This will make your apricot smile neat and beautiful.

9. STEP 9

   

   Use muffin tins for baking. If they are silicone, like mine, or special paper, there is no need to lubricate them. If made from a different material, grease with vegetable or butter. Fill them halfway. Carefully place the apricots in the middle so that they are all directed in one direction. Immediately remember how to cut or serve the cupcake so that when cutting you get an even smile. Press the apricots a little into the dough.

10. STEP 10

    

    On top, carefully, so as not to move the halves, pour a small layer of dough on top, just to cover the filling. Bake for about 30 minutes on the middle shelf of the oven at 180 degrees. Please note that cooking time depends on your oven and the size of the pans. The finished muffins will rise and brown. When removing from the molds, use a knife to make a small notch in the area of ​​the cake where you will need to cut to get an apricot smile on the cut.