- flour - 1 1/2 cups
- sugar - 1/2 cup
- baking powder - 1 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- unsalted butter at room temperature - 1/2 cups
- sour cream - 1/2 cup
- eggs - 1 piece
- egg yolks at room temperature - 2 pieces
- vanilla extract - 1 teaspoon
- sweet cotton wool - 1/2 cups (150 g)
- fatty cream - 1,5-3 teaspoons (glaze)
- sweet cotton wool - 30 grams (glaze)
- unsalted butter at room temperature - 1/2 cups (glaze)
- powdered sugar - 240 grams (glaze)
- vanilla extract - 1/2 teaspoonfuls (glaze)
1. Preheat the oven to 175 degrees. Put the paper inserts in the offices of the muffin form, put it aside. In a large bowl, combine the flour, sugar, baking powder and salt. Add butter, sour cream, egg, yolks, vanilla extract and beat until homogeneous. Mix the mixture with sweet cotton until it is evenly distributed throughout the dough. But do not mix too much! 2. Put about 2 tablespoons of dough into each paper insert in the form. Bake the muffins for 18-22 minutes until the toothpick inserted in the center will not come out clean. Allow the muffins to cool completely on the counter before applying the glaze. 3. To make a glaze, put a sweet cotton wool in a small bowl and pour 1 1/2 teaspoons of cream over it, so that the wool melts. Beat together butter and sugar powder in a large bowl. Stir with vanilla extract and sugar candy. Beat at medium speed until the glaze is light and airy, about 45 seconds. Add the remaining cream, if necessary. 4. Lubricate the frosted muffins with glaze.
Servings: 4-6