Small cupcakes with toffee filling on sour cream
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Mix egg with sugar.
Step 2:
Add sour cream.
Step 3:
Mix.
Step 4:
Add oil. Mix it up.
Step 5:
Stirring, gradually add flour with baking powder.
Step 6:
That's it!
Step 7:
Put the dough into the molds. Fill the molds halfway.
Step 8:
Put toffee in each cupcake.
Step 9:
Drown the toffee in the dough, slightly pressing down.
Step 10:
Flatten the top of the cupcakes.
Step 11:
Bake in the oven, preheated to 180 degrees for 20 minutes, focusing on your oven and using wooden sticks.
Step 12:
That's it!
Step 13:
To serve the cupcakes, you can cool slightly and sprinkle with powdered sugar. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
- Toffee - 395 kcal/100g
