1. Prepare all materials
2. 2. After the cream cheese is softened by the heat insulation water, add sugar, and beat with a whisk until the sugar melts and the cheese is creamy
3. 3. After whisking in the eggs, add sour cream and mix well
4. 4. Trim the sponge cake in advance to the same size as the bottom of the cake cup or a small circle, and place it on the bottom of the paper mold for later use. Put the cheese paste into a disposable piping bag for later use
5. 5. Squeeze the cheese paste into the paper mold about 9 minutes full. After preheating the oven 15 minutes in advance at 160 degrees, put the cupcake in the baking tray, bake at the same temperature for 25 minutes, and then take it out to cool or put it in the refrigerator (6 medium paper cup molds). Use the time for the cake to cool. Sour cream frosting on the surface, or make just before eating:
6. 6. Add 5 grams of sugar to 100 grams of whipped cream just taken out of the refrigerator, and use an electric whisk at high speed until the whipped cream becomes thick and hard until obvious lines appear. At this time, the whipped cream on the head of the whisk is short. Triangle, basically close to dry foaming. (The 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 the piping bag into the small chrysanthemum mouth, use the same method to put sour cream frosting, and squeeze it on the surface of the cold cupcake.
Tips:1. You can replace sour cream with plain old yogurt (the thick state is similar to sour cream), there will be differences in taste.
2. Buttercream frosting only needs to be squeezed in the center of the top of the cup cake, too much squeeze will feel very heavy and can not reflect the light style of this cup cake.
2. After squeezing the sour cream frosting, it needs to be stored in the refrigerator, and it is best to eat it within two days.
The feature of the dish is that the slimming version is really unambiguous. The preferred raw materials are refined, the content of cheese and sugar are greatly reduced, and the fragrant sour cream rich in lactic acid bacteria is added, and it looks more delicate and fashionable in the form of cupcakes. The baking time is also slimmer, just 25 minutes. What's more important is the layer of butter frosting on the surface. The whipped cream is mixed with a lot of sour cream, which is light and not light.
Tips
Yingtai, an ordinary cook, a working mother, loves life and food;
