Curd cream cupcakes

8 servings
1 hour

Measure all the ingredients. Wash the berry and dry it.

Place the soft butter in a dough bowl.

Add sugar to the butter.

Mix the oil well with the sugar. Whisk. It is desirable that the sugar dissolves, and the oil does not delaminate. Ideal for such recipes is very fine sugar.

Add the eggs to the butter with the sugar.

Whisk. If the mass is delaminated (most often when the eggs are from the refrigerator), add a spoonful of flour from the measured amount (make sure to sift the flour).

Extinguish the soda with vinegar and add to the dough. (I recommend doing this myself to add vinegar to liquid components, and soda to dry components, then the dough, when kneading and baking, is enriched with bubbles of carbon dioxide and becomes porous, and if you extinguish immediately, then most of the bubbles go into the air. )

Add half the flour to the dough.

Mix well.

Add the milk (cold or room temperature).

Mix well.

Add the remaining flour. Do not forget to sift it (what you sifted into a bowl when weighing does not count).

Finally knead the dough.

Place half a spoonful of dough in the cake moulds. Add some berries.

Cover the berries with dough. The raw capcake should not be higher than three-quarters of the height of the mold.

Put the muffins in a hot oven and bake - 20 minutes at 180 degrees. Transfer the finished cupcakes to a rack and leave to cool completely.

Mix the blueberries with the sweet curd. Leave some blueberries to decorate. If you have regular cottage cheese, wipe it through a sieve and mix with the sugar to taste. If the cottage cheese is very dry, add a spoon of sour cream to it when wiping.

Whisk the curd with the berries using a blender. The meat grinder is also suitable for these purposes.

Garnish the capcakes with cream using a pastry bag (or spoon, knife) and berries.