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 g Oil, sunflower; 400 g Quark; 120 g Sugars, powdered; 1 pcs Egg; 1 tbsp semolina; 1 tbsp Starch

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Delicate homemade cupcakes with a sponge base and a mouth-watering cottage cheese topping, perfect for tea time.

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Method

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

For the cottage cheese topping, mix together the curd, powdered sugar, egg, semolina, and starch.

Bake the cupcakes in a preheated oven until done.

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Sponge and Cottage Cheese Cupcakes

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