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In Cooking Tree, Mini Muffin (Sour cream Pound Cake) is on the menu, and we’ll show you how to make it from scratch.
I made small and delicious mini muffins~
Sour cream is added and eggs are whipped to make a dough that makes it soft and moist.
I added a little bit of cranberry and baked it, but it was good because it added texture and freshness.
I think the taste is richer when the apricot jam is covered with coconut.
Enjoy watching~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
- 75g Egg
- 70g Sugar
- 3g Vanilla extract
- 30g Unsalted butter
- 45g Sour cream
- 65g All-purpose flour
- 2g Baking powder
- 20g Cranberry
- 70g Apricot jam
- 25g Water
- Coconut powder
Instructions
- Grease an oven pan with butter and coat with flour.
- Put a bowl with eggs on top of a pot of boiled water and add sugar and vanilla extract.
- Whip with a whipper until it becomes a dense foam and arrange pores at low speed for about 1 minute.
- Remove the bowl containing the eggs from the pot and place the bowl containing the butter.
- Put the sour cream in a bowl and heat it together.
- Sift flour and baking powder into it.
- Mix until no raw flour is visible.
- Mix butter and sour cream evenly.
- Add to the dough and mix evenly.
- Put in a piping bag.
- Fill the oven pan to about 90%.
- Place cranberries in the middle and cover the dough.
- Bake in a 170-degree oven for 20 minutes. (Preheat 190 degrees)
- Remove from the oven and immediately remove from the mold and cool slightly.
- Mix the apricot jam with water.
- Cover the cake with apricot jam.
- Apply coconut powder evenly.
Notes
Prepare all ingredients at room temperature
One-hole size : 4.8cm × 3cm × 2.3cm -about 12ea
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @cooking.tree.
Recipe video
Thank you for watching~♥
Enjoy
