Recipe for delicious and simple cupcakes (muffins) on yolks at home step by step instructions with photos. The most delicious cupcakes on yolks Curd cake on yolks

27.02.2021 Salads

When you want to spend a minimum of time in the kitchen, but at the same time please the family, use the universal proven recipe for cookies with yolks. This option always gives 100% results. Cookies on yolks are tender, crumbly, with a pleasant creamy vanilla aroma.

A definite plus is the ability to store in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks. You can make a blank, and use it as needed. If stored in the freezer, simply remove the shortbread dough a few hours before use and leave it at room temperature.

Ingredients

Yolks - 2 pcs.
Flour - 130 gr. (+ - 10 gr.)
Butter - 50 gr.
Sugar - 50 gr.
Vanilla sugar - 10 gr.
Baking powder - 1/3 tsp
Salt - a pinch

Cooking method

In a bowl for beating, combine yolks, plain and vanilla sugar, salt. Beat at low speed with a mixer until the mass is whitened.

Add oil (room temperature). Beat for about 3 minutes.

Mix the sifted flour with baking powder. We introduce free-flowing into the bulk.

We collect the dough into a single lump. Pay attention to the word "collect". You do not need to knead the shortbread dough. Work with it quickly. You should not wrinkle it with your hands for a long time.
We wrap the yolks with cling film and send them to the refrigerator for 20-30 minutes.

After the expiration of time, we take out the workpiece. We form a flagellum and cut it into strips of about 1 cm.

We transfer to a baking sheet covered with parchment. We put in an oven preheated to 180 degrees for 15-20 minutes (until a light golden hue).

I often have whites or yolks left behind. If everything is simple with proteins (you can make meringues, for example), then with yolks, things are more complicated for me. But then a friend helped me out, who suggested the recipe for such a wonderful cupcake.

The cupcake comes out very fragrant, delicious!

To prepare a yolk cake, we will prepare the products according to the list.

Whisk the softened butter with powdered sugar. Then add the yolks one at a time, beating after each.

Here is such a solar mass, to which we add a whole egg. Whisk.

Add warm milk and orange zest (lemon, lime). Mix everything well, or beat with a mixer at low speeds.

Add flour mixed with baking powder. We mix. We try not to knead for a long time. The dough becomes smooth almost immediately.

We lay out the dough in oiled forms. We bake in an oven preheated to 190 degrees for 40 minutes. Be guided by your oven!

You can bake a muffin on yolks in a regular, muffin, form. But then the baking time will increase.

While I was enjoying experimenting with the protein cream of our childhood (see previous post), I have accumulated a colossal amount of yolks. And I had to give cupcakes for the event. And I decided to look for a recipe for cupcakes on yolks.

It so happens that an accidentally found recipe turns out to be so successful that you don't want to cook anything else, and you don't want to experiment, and you can put an end to the recipes for cupcakes. Because this recipe is, in my opinion, just perfect. The cupcakes are tender, fluffy, crumbly, with a rich taste, a bit reminiscent of a manna - do you remember there was such a cupcake in Soviet times? I think that not only the yolks, but also sour cream give such a rich taste.

In general, I suggest that you take this recipe as the basis of all your cupcakes, because it is really very, very tasty. Throw in berries, or lemon peel, or chocolate drips, or some filling if you want variety, and everything will be delicious. But I don't want to, but I want to cook them just like that. With protein cream :-)))

5 yolks (100 g),
200 g soft butter
150 g sugar + 1 bag of vanilla sugar

120 g (half cup) sour cream or thick yogurt

a pinch of salt,
200 g flour
1 tsp baking powder

vanillin (optional), lemon and orange peel (optional), berries (optional).

Cupcakes are prepared like any cupcakes: beat butter and sugar, add eggs, add liquid, mix dry ingredients.

The oil should be at room temperature, otherwise it will not churn. Beat it with sugar until creamy white. Add a little yolks. Little by little is the key word, I would even say one by one. One yolk needs to be hammered into the butter before we add the next. Then a wonderful fluffy emulsion is obtained. After adding the yolks, add sour cream, mix until smooth.

In a separate bowl, combine the flour, salt and baking powder. Using a spatula, manually mix the dry ingredients into the wet ones. We stir as little as possible, just so that the flour is moistened. Ideal for 10 movements. If lumps remain, it's okay, the main thing is that there is no dry flour left. The less we knead, the more fluffy and crumbly the cupcakes will be.

We lay out the dough into molds. I bake in pieces of paper in a metal cupcake pan and make 12 large cupcakes. If you have small molds, then 20 pieces may come out.

Bake at 180C for about 20 minutes. It is not necessary to achieve a fried crust. When pressed, the cupcakes should spring, which means that they are baked.

These muffins do not stale for a long time.

And other desserts with meringues (, etc.), a large number of unspent yolks remain and the question arises - where to attach them. Today we are solving this problem - we form tasty and easy-to-manufacture baked goods.

A cupcake on yolks turns out to be lush, moderately crumbly and sweet. We will flavor the crumb with lemon zest, and to emphasize the citrus motifs, fill the top with light lemon icing based on powdered sugar. A simple pouring will not only complement the flavor of the cake, but also provide an easy decor. However, if you wish, you can skip the glaze step - the pastries are still tasty and complete.

Ingredients:

egg yolks (raw) - 5 pcs.;
egg - 1 pc.;
milk - 100 ml;
butter - 120 g;
sugar - 200 g;
salt - a pinch;
flour - 350 g;
baking powder - 2 teaspoons without a slide;
lemon zest - 1 tbsp the spoon.

For glaze (optional):

icing sugar - 50 g;
lemon juice - 2 tsp;
water - 1-2 tsp;
almond petals - 1-2 tsp.

Cupcake on yolks recipe with photo step by step

Mix the butter with sugar and a pinch of salt. Turn on the mixer and beat the mixture until fluffy. We use the oil in a softened state - for this we take it out of the refrigerator in advance (a few hours before the start of cooking).
Add the yolks one at a time, whisking the butter after each.
When all the yolk mass has been introduced, we drive in the egg. Working as a mixer again.
Add milk and lemon zest - only a thin yellow peel, removed from citrus by rubbing on a fine grater (without touching the white bitter layer). Whisk lightly.
Sift the flour with a baking powder and add it to the meat and milk mixture in 3-4 approaches. Stir with a spoon, or beat with a mixer. In the second case, we act at the lowest speed and not for long. As soon as the dough has become homogeneous, we stop.
We choose a container for baking a cake - round with a ledge (as in the photo), or elongated in the shape of a brick. Lightly grease the bottom and sides with oil, and then distribute the dough in an even layer. We send to the oven preheated to 170 degrees.
We bake the cake on the yolks for about 40 minutes. Time may vary - it depends on the size of the mold and the thickness of the dough layer. We determine the readiness by immersing a wooden skewer deep into the crumb. There should be no wet dough or wet crumbs on the stick.
Prepare icing if desired. Squeeze lemon juice to powdered sugar. Add water, stir. You should get a homogeneous light mixture, not very liquid, but at the same time flowing from the spoon.
We wait for the cake to cool completely, and then pour the icing over, leave smudges. Until the light mixture has hardened, sprinkle the top of the baking with almond petals if desired.