Cupcake on yolks

Among the variety of recipes for simple homemade baking, I also have such an appetizing cupcake with yolks. It is really easy to prepare, but it turns out to be very fragrant, tender, moderately crumbly and tasty. It is also a great way to dispose of egg yolks, which accumulate in large quantities during Easter and among lovers of protein desserts.

I must say that I have been baking a cupcake on yolks for a long time, but I still could not make a step-by-step recipe for the site. Olesya, thanks for the reminder and the order! In this case, I slightly adjusted the proportions so that the finished cake is softer, softer and less sweet.

Ingredients

• Wheat flour of the highest grade (360 grams)
• SugarSugar (220 grams)
• Butter (120 grams)
• Egg yolk (5 items)
• MilkMilk (100 milliliters)
• Chicken eggs (1 piece)
• Baking dough (2 teaspoons)
• Lemon zestLemon zest (1 teaspoon)
• Almond petals (1 teaspoon)
• Cooking Salt Cooking Salt (1 pinch)

Directions

1. The recipe for this simple and tasty one includes the following ingredients: premium wheat flour, high-quality butter, granulated sugar, milk (any fat content), egg yolks and one chicken egg (medium size), lemon zest, salt, and baking powder.
2. We immediately turn on the oven to warm up to 180 degrees. In the bowl in which you will make the cake dough, put soft (take it out of the refrigerator in a few hours and let it lie on the table at room temperature) butter and granulated sugar (if you wish, you can replace it with powdered sugar).
3. Beat everything with a mixer or a whisk until the sugar is completely dissolved and the butter turns white and becomes more fluffy (if I may say so about butter). For example, with a mixer at high speed, you need to beat for at least 5 minutes, and even more with a whisk. Then add the egg yolks to the butter one at a time, whisking the mixture thoroughly after each. Put the chicken egg last and beat everything again.
4. When the mixture becomes completely homogeneous, airy, like a cream, you can add chopped (rub with lemon on a fine grater) lemon zest and lukewarm milk
5. . Beat everything again until smooth. After that, in a separate bowl, mix wheat flour, a pinch of fine salt and baking powder (2 level teaspoons, that is, under the knife). Sift everything through a sieve to exclude lumps and additionally saturate the mixture with air. Then in parts (for 3-4 doses) add the dry mixture to the dough, mixing it with a spatula or a tablespoon. It can be done with a mixer at the lowest speed, but not for long.
6. In just 10-15 movements, you will get a homogeneous muffin dough. You do not need to mix for a very long time - as soon as all the flour is moistened, the dough is ready.
7. We take a baking dish of a suitable volume (keep in mind that the dough will grow 2.5-3 times during baking), grease it with a small amount of odorless vegetable oil. We shift the dough and level it with a spoon or spatula.
8. Sprinkle the dough with almond petals or just chopped nuts if you like.
9. We bake the cake on the yolks in a preheated oven on an average level for about an hour at 180 degrees. The baking time depends on the size of the dish and the characteristics of your oven. We check the readiness with a wooden skewer or a toothpick, which should come out of the dough completely dry.
10. We take the finished cake out of the mold and let the baked goods cool completely on the wire rack (without soaking the bottom), after which, if desired, you can sprinkle the surface with powdered sugar (I did not do that).
11. This simple homemade muffin tastes best when it's completely cool and standing for at least a couple of hours. On the second day, it will be even more aromatic and richer in taste. Try it, you just can't help but like such an appetizing cupcake!