- flour - 3 cups
- baking powder - 2 teaspoons
- salt - 1/2 teaspoonfuls
- unsalted butter, room temperature - 1 cup
- sugar - 2 cups
- eggs - 3 pieces
- mint extract - 1-2 teaspoons
- sour cream - 1 glass
- food coloring - 1 To taste (optional)
- unsalted butter, room temperature - 6 st. spoons (cream)
- sugar powder - 5-6 cups (cream)
- milk - 3-4 items. spoons (cream)
- extract of mint - 3 / 4-1 Teaspoons (cream)
- food coloring (optional) - 1 To taste (cream)
- sugar - 1 3/4 Cups (glaze)
- water - 1/4 Glass (glaze)
- egg whites - 3 pieces (glaze)
- Tartar - 1/4 Teaspoons (icing)
- mint extract - 3 / 4-1 Teaspoons (icing)
- mint candies (optional) - 5 pieces (glaze)
- white chocolate - 1 To taste (for dipping)
- rapeseed oil - 2 items. spoons (for dipping)
1. Preheat the oven to 175 degrees. Fill the form for muffins with paper liners. In a medium bowl, mix the flour, baking powder and salt; set aside. In a large bowl, beat the butter and sugar together. Add the eggs, one at a time, and whip. Stir with a mint extract. Add a third of the flour mixture and stir. Add half the sour cream and whip. Add another third of the flour, mix again. And then beat with the remaining sour cream. Add the remaining flour and beat thoroughly. Divide the dough in half and mix one part with the food coloring if desired. 2. To lay out 1 tablespoon of the usual test in each paper liner, then 1 tablespoon of red dough and mix with a toothpick to get a marbling effect. 3. Bake for 14-18 minutes. Allow to cool completely. 4. Prepare the cream. In a large bowl, whip the butter together and about 1/3 of the sugar. Add 2 tablespoons of milk and mix, then add another third of the sugar. Stir with another 1 tablespoon of milk and the remaining sugar, beat thoroughly. Stir with mint extract and food coloring if desired. In a medium bowl, mix all the ingredients for glaze, except for sweets. Put the bowl on a pot of boiling water and cook, often whisking until the mixture reaches 70 degrees. Remove from heat and beat with a mixer for about 10 minutes. Lubricate the capkaki cream. Cool in the freezer for 15 minutes. 5. Melt white chocolate with butter and dip into this mixture the top of each capcake. 6. Then cover with glaze and sprinkle with chopped candy.
Servings: 10-12