Sponge and Cottage Cheese Cupcakes

Name: Sponge and Cottage Cheese Cupcakes
Yield: 6 g
Ingredients: 2 pcs Egg; 90 g Sugar; Salt; 130 g Wheat flour; 20 g Starch; 10 g Baking powder; 30 ml Milk, unspecified; 30 ml Oil, sunflower; 400 g Quark; 130 g Sugars, powdered; 1 pcs Egg; 1 tbsp semolina; 1 tbsp Starch

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Delicate homemade cupcakes featuring a light sponge base and a sweet cottage cheese topping.

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Method

Prepare the sponge batter by mixing eggs, sugar, salt, flour, starch, baking powder, milk, and sunflower oil.

Prepare the cottage cheese topping by combining cottage cheese, powdered sugar, an egg, semolina, and starch.

Bake the cupcakes following standard guidelines for this type of pastry.

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Sponge and Cottage Cheese Cupcakes

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