Cupcake "Voronezh" GOST USSR

Cupcake "Voronezh" GOST USSR

Category: Bakery products

Ingredients
flour c. from.	200g
drinking soda	0.14g
baking powder (according to GOST 0.54 g of ammonium carbonate))	1h l.
fine-crystalline sugar	150g
butter (softened) according to GOST margarine, but I do not recommend	54g
cottage cheese 9%	150g
eggs (2 small)	88g
water (you can not add)	30g

Cooking method

• This is the continuation of the epic of the four main curd cakes.
• Wonderful, aromatic, velvety, with a classic taste. It's not sugary like the Children's Cupcake. I usually bake it from cottage cheese muffins. There is less butter in this cake than in all GOST muffins with cottage cheese.
• Cupcake "Children's", Cupcake "Curd", Cupcake "Curd with raisins" have the same kneading technology, unlike the Voronezh Cake.
• What did Voronezhsky Cupcake look like on sale? It was oval in shape. The surface is uneven, generously sprinkled with powdered sugar. This is how I baked it this time.
• Prepare food in advance and weigh ingredients. Grease the mold with a small amount and sprinkle with flour or line with baking paper. Eggs and cottage cheese should be at room temperature.
• Grain cottage cheese turn into a pasty state using a blender. A smooth structure is imperative.
• Turn on the oven at 180C.
• Beat the butter until it doubles in volume.
• Add 1/2 of the sugar. Beat for 10 minutes until the sugar is completely dissolved and a smooth structure is obtained. Add cottage cheese and stir until smooth.
• 
• Separately beat eggs and remaining sugar until creamy and fluffy and sugar dissolves.
• 
• Pour the mass into the curd-butter cream and stir until combined. Add baking powder and baking soda. Mix.
• 
• Add sifted flour and beat in a mixer on low speed for 30 seconds. You will get a fluffy, smooth, rather heavy wet dough.
• 
• Place the dough in a mold with 2/3 filling, level the mass with a spatula, knock the mold on the table for a more complete filling with the dough.
• Bake 55-60 minutes at 160C on a shelf level below average. If you begin to brown ahead of time, then just cover the top with foil. The cupcake is ready when the wooden stick comes out dry when pierced and takes on a beautiful blush-golden color.
• 
• Put the finished cake immediately on the wire rack, where it should cool and ripen for another 3-6 hours. Sprinkle icing sugar on top of the cake.
• 
• Bake for the health of your family.

The dish is designed for

I give a recipe for 1 cupcake for a standard rectangular shape (17x8cm at the bottom and 21x12cm at the top).

Time for preparing:

1.5 hours

Similar recipes

Coffee cupcake with cardamom (GruSha)

Cupcake "Curd with raisins" (GOST USSR) (Tasha)

Chocolate muffin with blueberries (Sonadora)

Natasha, thanks for your hard work!

Thank you, too - mutual!

Here's how to fix all three at once and compare!))))

Voronezh has a more universal aroma of another - condensed milk.
All three others are similar: with raisins, without vanilla and raisins (simple), and with vanilla Children's.

[Tasha]

Tasha, thank you very much for the recipe from all family members! : girl_love: Very good recipe, thoughtful! And the ratio of ingredients is perfect - lean, normal in sweetness, slightly moist, but at the same time porous and not heavy! I will repeat it more than once!
Of course, the technology had to be changed taking into account the dacha conditions - everything was mixed in Thermomix. Eggs, sugar and butter at the same time, then cottage cheese and so on ... And the cottage cheese was from the freezer, a little grainy! Baked on convection in a microwave oven. The result is nevertheless very pleasing !!
I think that the quality was not greatly affected. Next in line are the rest of this series - "Children's" and with raisins.

[Tasha]

Tasha, cooked this cupcake ... How much I love cottage cheese baked goods and how many cupcakes I have tried, this one made me absolutely delighted!
I baked portioned muffins, in the oven was 18 minutes, but 15 minutes would be enough. I slightly deviated from the recipe, 150 g of sugar is too sweet for us, I put in 100, and the cottage cheese was 40 g more. From the spices I added sugar with natural vanilla, cardamom and nutmeg. Went up very well, absolutely not wet. Inexpressible aroma
I will bake often! I want to try adding cranberries or dried apricots

thanks for the recipe! I baked a double rate in a Panasonic multicooker10! Dent from the valve, it turned out straight against the lid, so it turned brown!

[Tasha]

Tasha, girls, explain to me how you measured 0.14g soda? And how 0.54 g of ammonium turned into 1 hour. l. baking powder? Interesting recipe, but stuck with these additives, I'm afraid to screw it up.

[Tusya Tasya]

Tusya Tasya, I took baking powder 1.5 tsp (but I made baking powder myself and doubled the recipe)

Pour 12 teaspoons of flour into a clean and absolutely dry jar (I have a measuring spoon from a bread machine). Flour is added for easy dosing of baking powder. Manufacturers sometimes use potato starch instead, increasing the shelf life of the product. I emphasize once again that the jar must be dry, otherwise the subsequent components will react immediately without getting into the dough. We measure out 5 teaspoons of baking soda. Add 3 teaspoons of citric acid. Baking powder and baking soda are interchangeable
1 - 1.5 hours l. baking powder = 0.5 h. l. soda. There are also recipes in which both soda and baking powder are indicated. It's not a mistake. Here, soda does not loosen, but alkalizes acidic products (cottage cheese, honey).You can put baking soda on the tip of a knife + recipe baking powder.

The cupcake is delicious, bake it, you won't regret it! And it really smells like condensed milk!

Added Wednesday 16 March 2016 9:07 PM

And how 0.54 g of ammonium turned into 1 hour. l. baking powder

This is for a guest -0.54 g (but after all, the industry does not make 1 cupcake, so Natasha counted us for 1 portion.) -I apologize for answering for the author, but I thought that the question was * burning *

Yeah, burning question. Only now I have such math: prepared baking powder, it turned out 20 tsp. So? We took 1h. l. - this is the twentieth part., so it will contain the twentieth part of the soda of the one that was put in the baking powder - 5 tsp.: 20 = 0.25 tsp. soda. Right? This is 1.25 g (if you take a teaspoon as 5 g) And in the recipe there is only 0.54 g of ammonium - this is two times less. And the soda in the recipe is generally 0.14 g. How to measure them? This is the seventh part of one gram

the topic of the preparatory class was the question of how to replace ammonium in gost recipes and the master's answer: 2 grams of soda per 100 grams. flour.

That is, did you understand correctly that you need to put 4g of soda in this recipe and not bother?

[Tasha]

Tasha, Natasha, thanks for the recipe. Already baked three times, the main thing is that mine really liked it.

[Tasha]

Tasha, Natasha, thanks for the recipe. Baked in a slow cooker. Sooooo delicious cupcake. and

Do you need to add starch or not?

Do you need to add starch or not?

There is no starch in the recipe ..