Sour cream Pound Cake Recipe

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👇🏾👇🏾

Mini Muffin (Sour cream Pound Cake)

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

  1. Grease an oven pan with butter and coat with flour.
  2. Put a bowl with eggs on top of a pot of boiled water and add sugar and vanilla extract.
  3. Whip with a whipper until it becomes a dense foam and arrange pores at low speed for about 1 minute.
  4. Remove the bowl containing the eggs from the pot and place the bowl containing the butter.
  5. Put the sour cream in a bowl and heat it together.
  6. Sift flour and baking powder into it.
  7. Mix until no raw flour is visible.
  8. Mix butter and sour cream evenly.
  9. Add to the dough and mix evenly.
  10. Put in a piping bag.
  11. Fill the oven pan to about 90%.
  12. Place cranberries in the middle and cover the dough.
  13. Bake in a 170-degree oven for 20 minutes. (Preheat 190 degrees)
  14. Remove from the oven and immediately remove from the mold and cool slightly.
  15. Mix the apricot jam with water.
  16. Cover the cake with apricot jam.
  17. Apply coconut powder evenly.

Notes

Prepare all ingredients at room temperature

One-hole size : 4.8cm × 3cm × 2.3cm -about 12ea

Tag us on Instagram at @Cooking Tree.

Recipe video

Thank you for watching~


Enjoy


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