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Easter cupcakes
8 servings1 hour
Wheat flour - 150 gr, Almonds - 100 gr, Brown sugar - 150 gr, Butter - 220 gr, Chicken eggs - 3 pcs., Apples - 1 pc., Pears - 1 pc., Raisins - 100 gr, soda food - 0.5 tea liters, ground cinnamon - 1 tea, Lemon zest - 1 table, Powdered sugar - 200 gr, Lemon juice - 6 tbsp, Powdered sugar - 2 tbsp, Cottage cheese - 200 gr, Sour cream - 2 tbsp, Confectionery sprinkle - 50 gr
Whisk the butter at room temperature with the sugar. If there is no brown - take a simple one. 
Add three eggs and continue to whisk. If delaminated, add a spoonful of flour. 
Using a blender, grind the almonds and add them to the oil and eggs. 
Sift flour, soda and cinnamon for the future dough. 
Mix well. 
Finely chop the apple and pear. Add the fruit and raisins to the dough. 
Stir. The dough is ready. 
Arrange the dough into moulds. 
Bake the capcakes - 180 degrees, 25 minutes. 
Mix the powder with the lemon juice. 
Cover the resulting glaze with capcakes and sprinkle half with pastry sprinkles. 
For the cream, whisk the sour cream, cottage cheese and powder well with a blender. 
Using a pastry bag or a spoon, decorate the rest of the capcakes with cream. 
Place the ornamental eggs on top, garnish with sprinkles and icing sugar. Let it brew a little. 