Vanilla muffins with milk cream

Submitted by enr on 05 Dec 2012
2 eggs
50 ml light oil (or sunflower oil)
40 ml milk
2 tbsp sour cream
2 vanilla
75 g sugar
100 g flour
1/2 tsp baking powder
# Products for dairy cream:
1 yolk
50 g sugar
1 tbsp starch
200 ml +1 tbsp milk
1 small vanilla pod
1 tbsp butter
# Products egg white glaze:
50 g sugar
1 tbsp honey
30 ml water
1 egg white
Vanilla muffins with milk cream
Photo added on
Photo author
Heat the oven to 180C. Form muffin was covered with paper 6 capsules. eggs, olive oil, milk, vanilla and sour cream mixed in a bowl. In another bowl mix sugar, flour and baking powder. To the dry ingredients are added and the whole is wet mixed until the mixture is homogeneous. Distributed between 6 forms for muffins. Bake for 10-12 minutes, checking with a wooden skewer ready. Cool completely. fresh milk and vanilla (seeds and pod) and put in a small tendzhrka and heated to boiling. In a bowl mix egg yolks with the sugar, starch and spoon milk. Thereto in a thin stream is added to the hot milk with constant stirring in order to equilibrate. The mixture is returned to the casserole and place on the stove. The pod is removed. Stir constantly within 3-4-5 minutes until the cream thickens. Remove from heat and add the butter. The cream was transferred to a clean bowl which is placed on a container of ice water and stir occasionally until cool. Then cover the bowl with fresh foil (important it is to touch the very cream, not a 'crust') and went to the refrigerator for at least 30 minutes. When the muffins are cool enough and the cream is stiff, proceed to filling. The easiest way is by using the cleaning device peppers. It carves a hole in each muffin leaving little cap which can be placed over the opening, after filling with cream. If you do not have such a device, you can use a small knife or round cutter cookies with the appropriate diameter. After all the muffins are filled with cream, fold in the refrigerator to allow the cream to further tighten and spiced cupcakes. The sugar, honey and water are placed in a small saucepan. Once the mixture boils, leave to cook for 3-4 minutes until gain consistency of very liquid honey. Should be cool (70C degrees) not curdled. Two minutes before ready sugar syrup starts mixing the egg white together with a pinch of salt. Gradually add to it in the hot syrup in a thin stream and stirring continued for another 4-5 minutes until a very thick and shiny cream. For best results, be used immediately. Sprayed on cupcakes using Posh with star tip.
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05 Dec 2012


recipe is exesweetd in half, because I had to eat immediately while the movie is not done :)

Today I did a double dose I added 3 with. L. Mafinchetata cocoa and carved with heart cookie cutter, then filled them with pink cream starch.