Kefir cupcake with egg without wheat flour

Cornmeal cupcake is prepared very quickly and from a minimal set of products. That is why he is the first contender to get into the permanent menu of the family. In addition, this cupcake can become a lifesaver, for example, when guests suddenly came.

We take the butter out of the refrigerator in advance - it should melt until soft and be easily beaten with a mixer without forming lumps.

Break the egg into the bowl of a mixer and beat until it turns white and increases the mass in volume. After we pour granulated sugar to the egg and continue to beat. All sugar crystals should completely dissolve.

Pour kefir into the resulting mass and add softened butter. If the oil has not had time to melt by itself, then we melt it and cool it. You can melt the butter on the stove or in the microwave in the "Defrost" mode. Still whisk again.

Mix corn flour in a separate bowl with the specified amount of baking powder. To get the perfect texture of the finished cake, corn flour should be finely ground. If it was not possible to get such a thing, you can grind coarse flour or even ordinary corn groats with an electric coffee grinder.

Gradually introduce a mixture of corn flour and baking powder into the future dough, stirring each time. Combine into a single mass using a mixer.

Lubricate the mold with butter, you can lightly sprinkle it with corn flour. We spread the dough into a mold, level the surface with a spoon or a silicone spatula. Bake in a preheated 180 degree oven for 30-40 minutes. We control the readiness with a wooden skewer, the time may vary depending on the thickness of the cake and the volume of the baking dish.

As soon as the cupcake is ready, we take it out of the oven and cool it in a mold to preserve its integrity. After cooling, we turn it over on a platter and serve it to the table.

Have a nice tea party!