Beautiful and delicious----cup cream cake

Overview

Beautiful, refreshing, lovely, sweet

Tags

• dessert
• milk cake
• sour cream
• white sugar
• cake
• cheese

Ingredients

Steps

1. 1 Have all materials ready

   

2. 2 Soften the cream cheese in hot water, add sugar, and beat with a whisk until the sugar melts and the cheese becomes paste-like

   

3. 3 Beat in eggs and mix well, then add sour cream and mix well

   

4. 4 Trim the sponge cake in advance to the same size or slightly smaller than the bottom of the cake cup, and place it on the bottom of the paper mold for later use. Put the cheese paste into a disposable piping bag and set aside

   

5. 5 Squeeze the cheese paste into the paper mold to about 9% full. Preheat the oven to 160 degrees for 15 minutes in advance. Place the cupcake pan in the baking pan. Bake at the same temperature for 25 minutes, then take it out and let it cool or put it in the refrigerator (6 medium cup molds). Use the cooling time to make the sour cream frosting on the surface, or make it before eating:

   

6. 6 Add 100 grams of whipping cream just taken out of the refrigerator to 5 grams of sugar, and beat with an electric whisk at high speed until the whipping cream thickens and hardens until obvious lines appear. At this time, the whipping cream on the head of the whisk is in the shape of a short triangle, which is basically close to dry foaming. (The reason for dry foaming is because the sour cream to be mixed in later is semi-liquid)

   

7. 7 Add 30 grams of sour cream and mix gently with a manual whisk or rubber spatula. Put a piping bag into a small chrysanthemum nozzle, use the same technique to put sour cream frosting, and squeeze it onto the surface of the cool cupcakes