Sour cream cupcakes with dried fruits
Composition / ingredients
8
Servings:
Step-by-step cooking
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Soak dried fruits for one to two hours. Then dry them with a paper towel. Chop dried apricots.
Beat eggs with sugar and vanilla sugar.
Add flour with baking powder. Mix it up.
Melt butter, cool and mix with sour cream.
Mix the egg and sour cream-butter mixture.
Gently stir in the dried fruits.
Put the dough in the molds, filling them up to half, and bake in a preheated 180 degree oven for 20-25 minutes.
Sprinkle the finished cupcakes with powdered sugar.
Beat eggs with sugar and vanilla sugar.
Add flour with baking powder. Mix it up.
Melt butter, cool and mix with sour cream.
Mix the egg and sour cream-butter mixture.
Gently stir in the dried fruits.
Put the dough in the molds, filling them up to half, and bake in a preheated 180 degree oven for 20-25 minutes.
Sprinkle the finished cupcakes with powdered sugar.
Calorie content of the products possible in the dish
- Sour cream of 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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 dough - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Dried fruit mixture - 250 kcal/100g
