Muffins with stuffing in molds smile of summer

6 servings
1 hour

How to make cupcakes with stuffing in molds? Prepare all the necessary ingredients to make the muffins. Take eggs for dough S1 or S0, for filling - S2. Choose a good, natural cottage cheese with a high percentage of fat content. Remove the eggs and yogurt from the refrigerator in 1-1. 5 hours. In order for the dough to be successful, they must be at room temperature. Choose small apricots. Canned apricots must be halves.

Start by making the filling. Apricots can be used fresh or canned. Fresh should be washed, dried, carefully divided into two halves and the bone removed. From canned ones (I had just those), you need to drain the syrup, take away 12 identical halves and dry them by putting them on a napkin or paper towels.

In a separate container, mix the curd, powdered sugar, egg and starch. Do not forget that eggs need to be pre-washed using special means.

Using a submersible blender, turn the filling into a uniform mass. It should not turn out to be liquid, otherwise it will leak out and the smile will turn out to be ugly.

Turn on to heat the oven to 180 degrees. Take a deep bowl in which it will be convenient to mix dry and liquid ingredients for dough. Wash the eggs and break them into a bowl. Add the granulated sugar and vanilla sugar, salt. Beat with a mixer or whisk. Be sure to beat up to a light lush foam so that the muffins turn out to be airy and lush. Adding salt improves the taste of muffins and simplifies the process of whipping eggs.

Add the yogurt and vegetable oil, stir until smooth with a spoon or spatula.

Sift the flour into a separate container to sift out the fine debris and the dough is saturated with oxygen. Add the baking powder to the flour and stir to spread evenly across the flour. In a small way, add the flour to the liquid component of the dough and stir with a spoon or spatula carefully in one direction so as not to disrupt the air structure of the beaten eggs. Add flour until the dough is in consistency like very thick sour cream, so that the filling does not & quot; sink & quot; in it.

Fill the curd filling of the apricot halves so that the connection points of the apricot walls remain clean. So the smile from apricots will turn out to be neat and beautiful.

For baking, use muffin molds. If they are silicone, like mine, or special paper ones, you do not need to lubricate them. If of a different material, brush with vegetable or butter. Fill them in half. In the middle, carefully lay out the apricots so that they are directed all in one direction. Immediately remember how it will be necessary to cut or serve a cupcake so that the cut turns out to be an even smile. Sink the apricots into the dough a little.

On top, gently, so as not to move the halves, cover with a small layer of dough to only cover the filling. Bake for about 30 minutes on the middle shelf of the oven at 180 degrees. Keep in mind that cooking time depends on your oven and shape sizes. Ready-made cupcakes will rise and brown. Getting out of the moulds, make a small tick with a knife in the area of ​ ​ the cupcake in which you will need to cut to get a smile from the apricot on the slice.