Curd cupcakes with curd cream

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make curd cupcakes with curd cream in the oven? Prepare your food. In order for the dough to rise better during baking, they should be at room temperature, so remove the butter, cottage cheese and eggs from the refrigerator in advance. Take natural, high-quality cottage cheese of any fat content. You will learn all the subtleties of choosing cottage cheese by reading the article at the end of this recipe.

2. STEP 2

   

   Place well-softened butter in a bowl and add sugar. Beat the butter and sugar with a mixer until fluffy and pale, about 5 minutes.

3. STEP 3

   

   Then, without stopping beating, add eggs into the oil one at a time, having previously broken them into a separate container. Add a pinch of vanilla. Beat everything together until smooth. Wash the eggs first using food grade soap to remove any dirt from them.

4. STEP 4

   

   Pass the cottage cheese through a sieve into a bowl with the egg-butter mixture. Or thoroughly beat it with a blender. Don't skip this step - the dough will be softer and more homogeneous.

5. STEP 5

   

   Beat the mixture again with a mixer until completely homogeneous.

6. STEP 6

   

   Sift the flour and mix with baking powder and a pinch of salt - it will act as a flavor enhancer. Pour the flour into the bowl with the curd mixture. Don't pour it all at once, start with 2/3, then add more as needed. Stir in flour using a spatula. You may need less or more flour, check the consistency of the dough. You should get a thick dough, approximately like a charlotte. Read the separate articles at the end of the recipe about flour and baking powder.

7. STEP 7

   

   Cupcakes can be baked in soft paper or hard capsules. Place soft ones into muffin tins. Solid ones can be placed directly on a baking sheet. Fill the capsules with dough to about 2/3 of the volume. Smooth the top with a spoon to get an even surface.

8. STEP 8

   

   Bake the cupcakes in the oven, preheated to 180°C, top-bottom mode, for about 25 minutes. The exact time will depend on the operation of your oven. Read about ovens in the article at the end of the recipe. Be guided by their appearance - the cupcakes will turn golden and rise. A skewer inserted into the center will come out dry. Cool the finished cupcakes completely.

9. STEP 9

   

   While the cupcakes are cooling, prepare the frosting. Also get the ingredients for it in advance - the butter should soften well. Take cottage cheese that is tasty, not sour and the freshest, as it will not be subjected to heat treatment.

10. STEP 10

    

    Beat the cottage cheese with a blender or chopper. The result should be a completely homogeneous mass, without lumps - this is important, since the quality of the cream depends on the consistency of the cottage cheese. If you don't have a blender, then rub the cottage cheese through a sieve.

11. STEP 11

    

    Place soft butter in a bowl. Beat it with a mixer until white and fluffy, then add condensed milk to the butter. Beat the butter and condensed milk until it becomes a homogeneous, smooth cream. You can adjust the amount of condensed milk to your taste.

12. STEP 12

    

    Add grated cottage cheese to the cream.

13. STEP 13

    

    Beat the cream again with a mixer until completely smooth.

14. STEP 14

    

    Place the cream into a piping bag fitted with a star tip. Place it on the completely cooled cupcakes in the form of a tall cap.

15. STEP 15

    

    Decorate the cupcakes with berries. Serve to the table. Bon appetit!