Baked Cottage Cheese Cupcakes

Delicious, aromatic, airy! Easy and simple to do! Cottage cheese muffins in molds in the oven turn out tender and satisfying. To bake them you will need regular ingredients and a little time. You can serve them with tea, milk or coffee.
cook time: 50 min
Lucas Halstead
Baked Cottage Cheese Cupcakes

Nutrition Facts (per serving)

326
Calories
17g
Fat
30g
Carbs
10g
Protein

Ingredients (14 portions)

Basic:

Salt (Pinch) to taste
Sugar 0.5 cup
Wheat flour 180 g
Butter 120 g
Eggs 2 pc
Baking powder 1 tsp
Cottage cheese (fat content from 5%) 250 g
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to bake cottage cheese muffins in molds? Prepare the necessary ingredients. Which cottage cheese is better to use? An important point: the cottage cheese should be fatty, soft (not grains), grind well into a homogeneous mass, and be moderately moist (not raw). Choose pressed cottage cheese in briquettes with a fat content of at least 5% (preferably 9%), it is more homogeneous and mixes well with the other ingredients. You can also use fatty cottage cheese purchased at the market.

Step 2

Step 2
Grind the cottage cheese with a blender, grind through a meat grinder or rub through a metal sieve. We need a homogeneous, airy curd mass without lumps.

Step 3

Step 3
Melt the butter in the microwave or in a water bath. Be sure to cool the melted butter.

Step 4

Step 4
In a separate container, beat the eggs with a mixer or whisk until fluffy.

Step 5

Step 5
Add sugar or sweetener. Instead of white sugar, you can use cane sugar; it will add a caramel tint to the aroma of baked goods. Also add salt and vanilla sugar, which can be replaced with vanilla (at the tip of a knife). You should be careful with the dosage of vanillin, as if you take more of it than necessary, it will give a bitter taste. Continue beating.

Step 6

Step 6
Add pureed cottage cheese to the egg mixture, beat everything until smooth.

Step 7

Step 7
Pour in the melted cooled butter. Mix well.

Step 8

Step 8
Sift wheat flour mixed with baking powder into the resulting mass. If necessary, change the amount of flour up or down. The main thing here is to achieve the desired thick consistency.

Step 9

Step 9
The dough should be quite viscous, a little thicker than for pancakes.

Step 10

Step 10
Use heat-resistant muffin tins. I have silicone ones, so I didn’t lubricate them with anything, but if you have metal or ceramic ones, lightly lubricate their bottom and sides with refined vegetable oil. Fill them 2/3 full with dough. If you prefer, use one large cake pan, but be aware that the baking time may increase.

Step 11

Step 11
Preheat the oven to 180 degrees in advance (10-20 minutes before). Bake the products for about 20-30 minutes until golden brown and the skewer is dry. Times and temperatures are approximate and will depend on your oven and the size of the cupcakes. The smaller the molds you have and, accordingly, the cupcakes, the less time it will take to prepare them. And vice versa.

Step 12

Step 12
Take out the molds. Cool the baked goods, transfer to a flat, beautiful dish. Generously “powder” them with powdered sugar and brew aromatic tea. Enjoy your tea!

Additional rubrics

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