Zebra cupcake with sour cream

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

2. STEP 2

   

3. STEP 3

   

4. STEP 4

   

5. STEP 5

   

6. STEP 6

   

7. STEP 7

   

8. STEP 8

   

9. STEP 9

   

10. STEP 10

    

11. STEP 11

    

12. STEP 12

    

Comments on the recipe

Opala

17.10.2023

5

I love cupcakes, especially if you bake them with patterns, they always taste better :) But I always replace margarine with butter :)

lenaI

17.10.2023

4.5

Well, yes, it tastes like an ordinary cupcake, but I don’t understand what you wanted? Get some cake or what? The zebra is interesting because of the way it looks, this is its feature. In addition, you yourself wrote about the “minimum products”. And 400g of flour will be just 2 cups. Few people know, but you can still cook this way

lakshmi-777

17.10.2023

4.7

I really like this cupcake too! The photo shows a very tasty piece!

MariSha

17.10.2023

4.6

To be honest, this cupcake recipe is not worth wasting food and time on. I spent both, tempted by the piece in the photo. And she was disappointed. If you follow the recipe and put all the flour (450g), the dough will not be poured into the mold. You can take this sticky lump with your hands. I poured in 2 glasses, the dough turned out to be the right consistency. As for the taste, it’s the usual sour cream from Soviet times, when there were no decent baked goods in stores, and every housewife tried to create something for tea from a minimum of ingredients.

MariSha

17.10.2023

4.6

For your information, a regular faceted glass is V250 ml. contains 160 gr. flour, not 200. I put, therefore, 320 gr., the recipe indicates 450 gr. You obviously indicated the amount of flour incorrectly. This dough cannot be poured into a mold; it will be very, very thick. It seems to me that you can even knead it by hand. But someone can “thump” all the flour at once. As a result, food, mood and time are wasted. This is why such sites are created so that experienced and beginner housewives can exchange their favorite recipes and share all the nuances of their preparation. And the “trick” of any dish, in my opinion, is when you want more and more of it. People are all different and have different tastes. I didn’t like it, I expressed my opinion. Someone is delighted. Please don't be offended, LENA.

lenaI

17.10.2023

4.6

Well, in general, I always put 2 cups of flour in the dough, and the dough turns out semi-liquid, as it should be. Apparently, my mistake was that there was no need to indicate grams, because not everyone has scales. It's easier to measure with glasses. I personally thought all the time that there are 200g of flour in one glass. or even 220, if filled to the brim. In general, for those who will cook: the dough should be SEMI-LIQUID, and the flour should be added gradually, be guided by this!

Elesa

17.10.2023

4.6

Thanks for the recipe, it worked out. 2 cups of flour is just right. The dough turned out neither thick nor liquid. The result is a good, classic sour cream that can be used as a basis for different options with berries, fruits, zest, etc.