Sour cream muffin and raspberry cupcake
Soft and moist sour cream muffins and raspberry cupcakes.
6 serving
Within 60 minutes
횬
Ingredients
  • Butter
    80g
  • Sugar
    160g
  • egg
    100g
  • Sour cream
    240g
  • Soft flour
    230g
  • Baking powder
    2ts
  • whipped cream
    200g
  • Raspberry jam
    30g
  • Sugar
    2Ts
  • Strawberry
    little
Cooking Steps
STEP 1/5
First, leave the butter at room temperature and whisk until creamy, dividing the sugar 2-3 times. Add half of the sour cream first and mix gently with a whisk, then add the soft flour and baking powder on a sieve and mix lightly as if cutting gently with a spatula, then add the rest of the sour cream and mix smoothly.
STEP 2/5
Sieve the flour and baking powder and mix lightly with a spatula, then add the rest of the sour cream and mix smoothly.
STEP 3/5
And preheat the oven to 180 degrees. It's more comfortable if you put muffin parchment paper on a muffin mold and squeeze it in a piping bag.
STEP 4/5
I put it in a preheated oven and heated it for 12 minutes, but later I poked it with a skewer and it wasn't cooked, so I heated it for another 3 minutes. So you can spin it for 15 minutes.
STEP 5/5
I added sugar, whipped cream, mixed raspberry puree, squeezed it with a star pod, and topped it with chocolate chips, strawberry blossom and arazan.
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