- Butter - 250 Grams
- Sugar - 250 Grams
- Eggs - 2 pieces
- Vanilla - 10 Grams
- Flour - 550 Grams
- Powder for baking - 4 Grams
- Baking soda - 4 Grams
- Potassium bitartrate - 4 Gram
- Salt - 2.5 Grams
- Sour cream - 250 Milliliters
- Buttermilk - 60 Grams
- Sugar - 160 Grams (for the upper layer)
- Cinnamon - 30 Grams (for the upper layer)
Preheat the oven to 180 ° C. Prepare the baking dish. Do not forget to use the pads, since the cupcakes are very delicate. Mix butter and sugar in a mixer until the cream is in place. Add the eggs and vanilla extract. Stir until smooth. In a separate bowl, mix the dry ingredients. Add half of the dry ingredients to the mixer and mix until smooth. Add sour cream and buttermilk. Stir. Add the second half of the dry ingredients and mix until the test. Mix the cinnamon and sugar for the top layer. Use a deep spoon or a spoonful for ice cream to scoop out the dough. Roll the balls in cinnamon and sugar so that the cinnamon covers the cupcakes completely. After all the muffins are put in a mold, sprinkle them with the remaining cinnamon and sugar. Place the mold in the oven. Bake the cakes for 15-18 minutes or until they get a golden brown color. Bon Appetit.
Servings: 12