Semolina Cupcakes

There is one secret in baking with semolina - it's swelling. Pour the semolina into a deep bowl, pour it with kefir, mix and leave for 10-15 minutes. If you skip this stage, the finished cupcakes may turn out to be too dense and completely not airy. At the same time, we take the butter out of the refrigerator and leave it on the table for softening.

When the semolina has already swollen enough, we proceed to the main stage of making cupcakes. Melt the butter a little, add sugar and vanilla sugar to it. Beat until smooth, you can use a mixer, or you can just use a whisk, if desired. The main thing is that the sugar is completely dissolved.

Add eggs one at a time. Beat the mixture until smooth after one and only then add the following. When all the eggs are evenly combined with the oil mixture, add a little salt and shift the semolina with kefir. Stir again, all this can be done with a mixer, so it turns out to achieve uniformity much faster.

Sift the flour into a large dry bowl, add baking powder and combine to evenly distribute the dry ingredients. In small portions, add flour to the liquid mixture, stirring it well each time.

As a result, we get a fairly liquid dough that flows off the spoon with a wide ribbon. To bake these cupcakes, it is best to take silicone molds, the dough will not stick to them and the finished pastry will not fall apart. If there are only metal ones in the arsenal, it is advisable to additionally cover them with disposable paper molds.

Semolina cupcakes do not increase too much in volume, so feel free to pour into 3/4 of the mold. We send the cupcakes to the oven for 35 minutes at a temperature of 180 degrees. We control the readiness with a wooden skewer.

As soon as the baking process is over, we take the cupcakes out of the oven, leave for 5 minutes and take them out of the molds. Cool to room temperature, sprinkle with powdered sugar and serve.

Bon appetit!