Gingerbread muffins on whipped eggs can be varied with any filling. The most delicious filling for vanilla air and moderately sweet dough - currants, cherries, strawberries, strawberries, raspberries or apricots. Summer fruits and berries make cupcakes both mouth-watering and incredibly tasty.
Ingredients:
- 120 g butter;
- 120 g of white sugar;
- a slightly incomplete glass of flour;
- 5 strawberries;
- 5 g vanilla sugar;
- pinch of nutmeg;
- 2 large eggs;
- 3 g cinnamon powder;
- a pinch of salt;
- 50 ml of milk.
Cooking
1. Beat the eggs until frothy with a mixer, food processor or whisk.
2. Pour sugar into yellow egg mixture.
3. Put the oil at room temperature in a bowl with eggs, milk and sugar. Beat the mixture again. The butter bar should be soft, otherwise the cubes will not dissolve well.
4. Pour in measured portions of cinnamon, nutmeg and vanilla sugar.
5. Stir slowly in a spoonful of wheat flour.
6. Knead moderately thick dough, similar in texture to the cream.
7. Prepare silicone molds by inserting a paper basket into each of them. You do not need to grease it, because the dough is oil-based. Put one spoon of dough in each form. It should be enough for 10 lush cupcakes with strawberries.
8. Cut the washed strawberries into small pieces.
9. In each silicone mold with egg dough, place the strawberry slices as far as possible in the center.
10. Send the vanilla muffins with strawberries baked in a preheated oven. Baking should grow up and become rouge. Paper forms will protect the bottom of the cupcakes from burning.
