In recent years, recipes for cupcakes and not simple cupcakes, and portioned cupcakes , which are conventionally decorated and presented to both the quality of simple sweets at the celebration and as a gift, are very popular. In this article, we'll talk about curd cheese cakes.
Curd cheese cake with strawberry cream
Ingredients:
For the capcas:
- self-rising flour - 3 items;
- salt - 1/2 tsp;
- butter - 200 g;
- sugar - 2 items;
- eggs - 4 pieces;
- vanilla extract - 1 teaspoon;
- sour cream - 1/4;
- strawberry flavor - 2 drops.
For filling:
- cottage cheese - 140 g;
- powdered sugar - 3 tbsp. spoons;
- milk - 3 tbsp. spoons.
For cream:
- cottage cheese - 226 g;
- butter - 200 g;
- strawberry jam - 1/4 of a century;
- vanilla extract;
- powdered sugar - 4 items;
- salt - pinch.
Preparation
To make cupcakes, beat the eggs with sugar and melted butter. Add a little sour cream, salt, vanilla extract and, if desired, strawberry flavor to the mixture. Separately, we sift the self-rising flour and add it to the rest of the ingredients, continuously stirring. We put the finished dough in cake molds, filling them with 2/3. We bake our capcakes at 180 degrees 20-25 minutes.
Once the cupcakes are ready, let them cool down a bit and use a knife to remove a part of the core of the capcake, releasing it for the curd filling.
For the filling, rub cottage cheese through a sieve and whisk with a blender with sugar and milk. The finished mass should be gentle and smooth. It should be moved to a confectioner's syringe and filled with curd filling in the cavities in the capsules.
Next, it remains only to decorate the dish with strawberry cream. Curd cream for the capkake is prepared according to a simple recipe: grind the cottage cheese with a soft butter until smooth, then add the powdered sugar, vanilla, salt, jam. We decorate the caps with cream using a confectionery syringe.
Curd cheese cake with lemon
Ingredients:
- butter - 300 g;
- cottage cheese - 120 g;
- vanilla extract - 1 teaspoon;
- powdered sugar - 8 glasses;
- lemon juice - half a century;
- grated lemon rind - 1 teaspoon;
- milk - 2-3 tbsp. spoons.
Preparation
In a bowl, mix the soft butter with the cottage cheese rubbed through a sieve, beat the mass with a mixer. Without stopping the whipping, gradually pour the powdered sugar mixture to the oil-curd mixture. Next, add lemon juice, a little milk and zest. We bake cakes at 180 degrees for 20-25 minutes.