Sour cream should not be added to salads and soups. But it can become the basis for the test, from which delicious pancakes, pies, cakes or muffins are baked. The sour taste is leveled by culinary processing and additives of the necessary ingredients, while the baking is very soft and lush.
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Motley cupcake
This cupcake bakes very quickly, does not need cream and glaze. In this case, the product is very beautiful. Serve it cut - a spectacular mosaic pattern on slices will be especially noticeable.
You will need:
- 150 g butter;
- 250 g sour cream;
- 3 eggs;
- 1 tablespoon of cocoa powder;
- 1 teaspoon of soda;
- 1 lemon;
- a pinch of vanillin;
- 2 cups of granulated sugar;
- 3.5 cups of wheat flour;
- icing sugar for sprinkling.
For baking, you can use sour cream with a too sour taste. But if the product has become bitter or moldy, it is better to throw it away.
Mash the softened butter with sugar. Gradually add eggs and sour cream to the mixture, then pour in soda and sifted flour. Quickly knead uncooked dough and divide it into two parts.
Grate lemon zest, squeeze the juice. To one half of the dough, add the whole zest and a tablespoon of lemon juice. Knead until smooth. In the second part of the dough, put vanillin and cocoa. Cover the cake pan with oiled baking paper. Spread the chocolate and lemon dough alternately in a row with a tablespoon. Spread the rest of the dough in a second layer, and put the dark on light and vice versa. Place the mold in an oven preheated to 180 ° C. A cupcake needs to be cooked for about 30 minutes. Then remove from the mold, cool and sprinkle with powdered sugar.