Cupcake with filling
Composition / ingredients
8
Servings:
Step-by-step cooking
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For the test:
Rub the butter with powdered sugar, add eggs, flour, baking powder and cocoa, knead a homogeneous dough.
Put the dough in the refrigerator for 40 minutes.
For the cream:
Mix the yolks with sugar, add flour, vanilla, gradually pour in the milk a little at a time. Cook over low heat, stirring all the time, until thickened.
It turns out a very thick cream, let it cool down.
Grease the form with the hole with oil and sprinkle with flour, lay out the dough, it is very soft. Straighten it with your hands.
Lay out the cream.
Cover the top with the remaining dough.
Bake at 180 degrees for 40 minutes. Cool the cake in the mold, and carefully transfer to a dish.
Sprinkle powdered sugar on top.
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 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
- Starch - 320 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
- Cocoa powder - 374 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder - 79 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
