Cocktails with caramel cream and nuts, recipe with photo

Cocktails with caramel cream and nuts

Ingredients

Butter – 120 g

Sugar – 150 g

Salt – pinch

Home eggs – 4 pcs.

Flour in

Milk – 120 ml

Baking powder – 1 tsp.

Walnuts – 100 g

Boiled condensed milk – 1 jar

Cream of fat – 350 ml

Pomegranate seeds

Sugar Beads

Check out the recipe

Step by step recipe with photo

Probably every hostess has a cookbook with tried-and-true recipes that always turn out great under any conditions. I have one of those, too. The recipe for cupcakes with caramel cream and nuts is taken from there. The cupcakes are very tender, moist and juicy. And the combination of boiled condensed milk and fresh cream merged into a very noble and delicious cream that holds its shape perfectly.

1. To make the dough airy and juicy, we take a proven quality butter. About one hour before we start, take the butter out of the refrigerator and put it in a deep bowl so that it becomes soft.

2. Beat the butter until fluffy and airy and add sugar and a pinch (small) of salt. The proportions given in this recipe give a not particularly sugary, moderately sweet taste.

3. Beat the butter and sugar until the grits dissolve and add the eggs. Depending on the size you can use 2-4 pieces. Continue beating the mixture.

4. This is the creamy butter and egg mixture ready to add the flour.

5. Sift the flour through a sieve, mix it with baking powder and add it to the batter.

6. Mix with a mixer or food processor. The mass is quite thick. Now add the specified amount of milk or liquid cream.

7. The tender cupcake dough is ready.

8. Prepare silicone molds. Put the paper base in them. At the bottom of the mold put a few pieces of walnuts.

9. Spoon the dough on top of the pecans.

10. Bake in a preheated 180 degree oven for 20 minutes. Once the top of the cupcakes has browned, you can check the readiness with a toothpick. If you overcook the muffins in the oven, they will become dry and will quickly harden.