Cupcakes from curd dough. cottage cheese cake

No matter what praises nutritionists sing to cottage cheese, and other doctors, let's not prevaricate, not even every adult can force himself to eat it in its pure form, but to enjoy it is completely like a miracle. Probably due to this lack of sympathy for a pure product, such a mass of various dishes from it appeared that managed to win our hearts forever. Surely one of the most favorite desserts for many of us is cottage cheese cake, the recipe of which has undergone so many changes, but each of them only made it more perfect! As you may have guessed, we will present some of the most popular options for preparing this incredible dish.

Delicious version of cottage cheese miracle

Delicate aroma, rich taste, ruddy crust - one look at it is enough to go crazy with the desire to eat it as soon as possible. Despite the clear rule indicated in the recipe - to “defend” pastries for about a day, it often does not even have time to cool down, being swept off the table in an instant!

According to the recipe, the most delicious cottage cheese cake is incredibly easy and easy to prepare, that you can’t even believe that such insanely delicious pastries are so undemanding to yourself. Well, shall we try?

• Cottage cheese - 540 grams;
• Egg - 6 pieces;
• Margarine - 300 grams;
• Flour - 600 grams;
• Raisins - 1 glass;
• Sugar - 350-400 grams;
• Vanilla sugar - 1 pack;
• Baking powder - 2 packs (or 1 20-gram).

1. First of all, we need to do the following things: pour boiling water over the raisins so that they soften, remove the eggs and margarine from the refrigerator, since the former should warm up, and the latter should soften well. If you didn’t have margarine, but butter was stale in the refrigerator, it can be a worthy replacement for it.
2. According to the recipe, if it is cooked in the oven, grains of cottage cheese should not be felt in the dough, so we need to give it a uniform structure. A blender, a meat grinder or an ordinary metal strainer through which we pass the whole mass can help us with this. In the first two cases, we get a pasty mass, in the last - loose and airy.
3. In the meantime, our margarine has softened. Add granulated sugar and vanilla to it and start beating. The mass should turn white, increase slightly in volume, and the sugar grains should completely dissolve. After that, we fall asleep there cottage cheese and mix.
4. Break the eggs into melange and pour into the margarine-sugar mass, after which we continue to beat until smooth.
5. We throw the raisins into a colander, letting excess moisture drain. Dry additionally on a paper towel. In this situation, it is better to "keep it safe", because every remaining drop of moisture will prevent the cake from rising and baking normally. To evenly distribute the berries over the dough, it is advisable to sprinkle them with flour. If such pastries do not get on the table to the children, then you can simply rinse with boiling water, and soak the raisins in cognac or rum.
6. Before adding flour to the dough, it is necessary to mix it with baking powder and sift it in this form, and then send it to our workpiece. Knead by hand until a homogeneous mass is obtained.
7. Now let's start preparing the form. Grease it with oil and sprinkle with flour, semolina or breadcrumbs. If you have a silicone mold, then it is enough to sprinkle it with water.
8. Put the dough into the prepared form, evenly distributing it over the entire area.
9. The baking temperature is 170 degrees, but you should still focus on the features of your “unit”. Baking time - 50 minutes - an hour. Readiness can be checked with a match or a toothpick, if, having pierced the cake, you got it dry, you can take it out.

The peculiarity of this baking is that a fairly long period of time passes between readiness and serving, since the cake must be infused. Already cooled, it can be sprinkled with powdered sugar, because on a hot surface it will dissolve almost instantly, completely losing its aesthetic function.

Recipe according to GOST

For many of us, the GOST cottage cheese cake recipe has become a symbol of childhood, because it was its sweet aroma that beckoned to the nearest pastry stall at school break. In moments of nostalgia for a cheerful and such a distant childhood, you so want to return at least a piece of that warmth and give the same bright moments to your children.

The rather harsh word GOST sometimes scares us away from preparing dishes according to its requirements, however, they are not as complicated as they might seem at first glance, and strict numbers measuring the amount up to a gram can be rounded up a little if there are no scales.

• Cottage cheese - 130 grams;
• Sugar - 165 grams;
• Butter - 75 grams;
• Egg - 2 pieces;
• baking powder - ½ teaspoon;
• Flour - 150 grams;
• Powdered sugar - a couple of tablespoons for decoration.

1. We soften the butter, as for other types of cakes, and in this form we begin to beat it with sugar until an oil crumb is formed.
2. We introduce cottage cheese into the mass. For baking with strictly regulated rules, which is GOST, it is recommended to take cottage cheese with a fat content of no more than 18%, the minimum fat content is 9%. Since we beat all the ingredients until smooth, it is not necessary to grind the cottage cheese beforehand.
3. Without stopping the process of whipping, we introduce one egg at a time. It is better to choose not very large ones.
4. The last stage is the addition of flour mixed with baking powder. After obtaining a homogeneous mass, the dough is ready for further baking.
5. Baking temperature -180 degrees. Approximate baking time is 55 minutes. This cake recipe in a bread machine is perfectly baked on the “Baking” mode for 50 minutes.

If, after checking an already well-brown cake for readiness, you see a raw middle, you can save the situation by covering it with foil or parchment, so it will bake more evenly.

In molds

Fast, beautiful and insanely delicious - it's all about cottage cheese mini-cupcakes, the recipe of which is not much different from their big counterpart, but how convenient it is to give them to the kids with you for a snack to school or serve in portions for tea.

• Cottage cheese - 200 grams;
• Egg - 2 pieces;
• Butter - 50 grams;
• Powdered sugar - 50-75 grams;
• Baking powder - 1 teaspoon;
• Vanilla sugar - 1 pack.

1. We start by beating eggs and powdered sugar. The number of eggs depends entirely on their size: small ones will have to take a couple, large enough and one. The amount of sugar is a matter of taste, but we give a recipe for medium sweetness. Beat both ingredients until the mass increases in volume, turning into a thick foam.
2. Melt the butter beforehand on fire or in the microwave, without letting it boil. Let it cool a little and pour it in small portions into the egg mass. It is thanks to this ingredient that our cupcakes will turn out soft and juicy.
3. While whisking, add the rest of the ingredients one by one until the dough is smooth.
4. We turn on the oven at 180 degrees and begin to lay out the dough in molds. Silicone before use is not lubricated. When filling the forms, we must not forget that the dough will fit during the baking process, so we leave it a “reserve”: about a third of the volume of the mold.
5. It is fundamentally important to send the dough to an already heated oven, because in this way it will be evenly baked. After 40-45 minutes of being at the middle level of the oven, they can be checked for readiness. After 50 minutes, they will probably be baked.

Cottage cheese muffins in silicone molds, can be decorated with powdered sugar, fruit jam or syrup. Serve already fairly cooled, since hot cottage cheese has a fairly liquid structure.

Sweet lovers love cottage cheese cake for its ease of preparation and amazing taste and aroma. Compared to a classic English muffin, the cottage cheese muffin stays fresh and soft much longer.

At the heart of the preparation of all curd cupcakes is a lush curd cream, which has an incredibly attractive creamy-curd aroma. According to the classical technology, salt is not even put into the curd dough for cupcakes, which, enhancing the aroma of butter and eggs, can muffle the flavor of cottage cheese.

The technology for making cheesecakes is quite simple. First, the butter is whipped with sugar, then, adding cottage cheese to them, the mass is continued to beat until smooth. Then eggs with soda are added to it, and, having thoroughly mixed, pour the flour. The resulting dough is kneaded for about 5 minutes, and then the cupcakes are laid out in molds and baked at a temperature of about 160C. How long you need to bake a cake depends on the weight of the dough.

Very often, culinary specialists, in an effort to diversify the recipes for cottage cheese cake, add various components there in the form of raisins, crushed nuts, finely chopped dried apricots and other fruit additives. This gives them a completely new sound and makes their taste unique.

Cottage cheese cake - food preparation

For the preparation of a good curd cake, the quality of flour and cottage cheese is very important. The flour must be of the highest grade, and it must be sifted at least three times before making the cake. Only in this case, the finished products will turn out to be lush and airy, due to the fact that the flour is saturated with oxygen during sifting.

Cottage cheese before making a cake should be twisted in a meat grinder or rubbed through a sieve. If you mix the components in a blender, then this can not be done, since in it all the components of the dough will be crushed as it should.

The eggs for the cake must be fresh, as well as the rest of the ingredients that, according to the recipe, will be used in the preparation of the cake.

Cottage cheese cake - the best recipes

Recipe 1: Curd Cake

If you have a sweet tooth, but avoid cooking complex dishes, then this cottage cheese cake is for you. Despite the ease of preparation, it has a delicate aroma and exquisite taste.

Ingredients:

2 cups of flour;
250 gr. drain. oils;
300 gr. cottage cheese;
200 gr. Sahara;
4 eggs;
100 gr. seedless raisins;
1 lemon;
3/4 tsp drinking soda;
salt to taste.

for glaze:

200 gr. powdered sugar;
5 st. l. cranberry juice.

Cooking method:

1. Pass the cottage cheese through a meat grinder. We prepare the zest of one lemon, squeeze the juice from half a lemon. We thoroughly wash the raisins, pour them with hot water and let them stand for about 20 minutes, then drain the water, dry the raisins with a paper towel. We sift the flour.

1. Beat the butter with sugar until white. In the process of beating, add eggs (one at a time) with lemon zest, lemon juice, cottage cheese, raisins, salt, sifted flour and soda dissolved in lemon juice.

2. After thoroughly kneading the resulting dough, lay out its cake pan, greased, and bake for about 40 minutes at a moderate temperature. After the cake is ready, we take it out of the oven and, after cooling, cover with cranberry icing (powdered sugar mixed with cranberry juice). Dry the frosted cupcake in a warm oven.

Recipe 2: Cottage cheese cake with orange zest

Anyone who tries to bake a cupcake according to this recipe will be fascinated by the tender, fluffy muffin, covered with a golden crust. And it's not that hard to bake.

Ingredients:

3 eggs
100 gr. Sahara;
200 gr. drain. oils;
300 gr. cottage cheese, mashed through a sieve
1 glass of flour;
150 gr. starch;
1 tbsp lemon juice;
1 tsp orange peel;
50 gr. powdered sugar.
baking powder.

Cooking method:

1. Beating the eggs with sugar until white, add the zest with baking powder, lemon juice and cottage cheese to them. Beat the resulting mass with a mixer at low speed, add the sifted flour with starch and butter and mix well.

2. Lubricate a 10x30 cm cake mold with butter, sprinkle with flour and, covering its bottom with baking paper, place the resulting dough into the mold. Bake in a well-heated oven for about 40 minutes. After cooling the finished cake, put it out of the mold and sprinkle with powdered sugar.

Recipe 3: Curd Cake with Cherries

This cupcake is not only tasty, but also very satisfying thanks to semolina. And cherry gives it an unusual taste and a very elegant appearance.

Ingredients:

4 eggs;
80 gr. butter;
170 gr. Sahara;
500 gr. sweet cheese mass;
500 gr. decoys;
half baking powder for dough;
zest from 1 lemon;
0.5 kg of cherries;
250 gr. sour cream.

Cooking method:

1. Rubbing the butter with egg yolks, gradually add more than half of the sugar there. Having received a lush mass, add cottage cheese to it along with semolina mixed with baking powder, chopped lemon zest. Finally, carefully fold in the beaten egg whites.

2. Bake the cake at a moderate temperature so that a golden crust forms on it.

3. Peel the cherries, add the remaining sugar and mix with sour cream.

4. Pour the hot cake with the cherry mixture, put it briefly in a warm, but already turned off oven (so that it soaks).

Recipe 4: Banana Cottage Cheesecake

Having tried this cupcake, you will definitely leave it among your regular dishes. After all, what could be better than a combination of delicate cottage cheese flavor with banana? Only their combination in a cake, to which they give an extraordinary taste and aroma.

Ingredients:

150 gr. drain. oils;
1 cup of sugar;
250 gr. cottage cheese;
300 gr. flour;
4 eggs;
1 banana;
100 gr. raisins;
1 packet of vanillin;
baking powder.

Cooking method:

1. Beat butter with sugar and vanilla, gradually, one at a time, adding eggs to the mass.

2. Then add cottage cheese and beat with a mixer at low speed. Add raisins, mix.

3. Adding flour with baking powder, mix everything again.

4. Cut the banana into even circles.

5. Lubricate the cake pan with dough and put the dough into it, lay out the banana slices on top and bake for about 40 minutes. After cooling the finished cake, sprinkle it with powdered sugar.

Cottage cheese muffins can be eaten immediately after cooking, but it is better to cook them in advance, because after lying down for about a day, they ripen, allowing the cottage cheese to come into its own and saturate the biscuit crumb with its curd taste. That is, you will not lose if you cook cupcakes with cottage cheese a couple of days before the guests arrive and, wrapping them in foil, leave to ripen.

No matter what praises nutritionists sing to cottage cheese, and other doctors, let's not prevaricate, not even every adult can force himself to eat it in its pure form, but to enjoy it is completely like a miracle. Probably due to this lack of sympathy for a pure product, such a mass of various dishes from it appeared that managed to win our hearts forever. Surely one of the most favorite desserts for many of us is cottage cheese cake, the recipe of which has undergone so many changes, but each of them only made it more perfect! As you may have guessed, we will present some of the most popular options for preparing this incredible dish.

Delicious version of cottage cheese miracle

Delicate aroma, rich taste, ruddy crust - one look at it is enough to go crazy with the desire to eat it as soon as possible. Despite the clear rule indicated in the recipe - to “defend” pastries for about a day, it often does not even have time to cool down, being swept off the table in an instant!

According to the recipe, the most delicious cottage cheese cake is incredibly easy and easy to prepare, that you can’t even believe that such insanely delicious pastries are so undemanding to yourself. Well, shall we try?

Ingredients:

• Cottage cheese - 540 grams;
• Egg - 6 pieces;
• Margarine - 300 grams;
• Flour - 600 grams;
• Raisins - 1 glass;
• Sugar - 350-400 grams;
• Vanilla sugar - 1 pack;
• Baking powder - 2 packs (or 1 20-gram).

Cooking method:

1. First of all, we need to do the following things: pour boiling water over the raisins so that they soften, remove the eggs and margarine from the refrigerator, since the former should warm up, and the latter should soften well. If you didn’t have margarine, but butter was stale in the refrigerator, it can be a worthy replacement for it.
2. According to the recipe, if it is cooked in the oven, grains of cottage cheese should not be felt in the dough, so we need to give it a uniform structure. A blender, a meat grinder or an ordinary metal strainer through which we pass the whole mass can help us with this. In the first two cases, we get a pasty mass, in the last - loose and airy.
3. In the meantime, our margarine has softened. Add granulated sugar and vanilla to it and start beating. The mass should turn white, increase slightly in volume, and the sugar grains should completely dissolve. After that, we fall asleep there cottage cheese and mix.
4. Break the eggs into melange and pour into the margarine-sugar mass, after which we continue to beat until smooth.
5. We throw the raisins into a colander, letting excess moisture drain. Dry additionally on a paper towel. In this situation, it is better to "keep it safe", because every remaining drop of moisture will prevent the cake from rising and baking normally. To evenly distribute the berries over the dough, it is advisable to sprinkle them with flour. If such pastries do not get on the table to the children, then you can simply rinse with boiling water, and soak the raisins in cognac or rum.
6. Before adding flour to the dough, it is necessary to mix it with baking powder and sift it in this form, and then send it to our workpiece. Knead by hand until a homogeneous mass is obtained.
7. Now let's start preparing the form. Grease it with oil and sprinkle with flour, semolina or breadcrumbs. If you have a silicone mold, then it is enough to sprinkle it with water.
8. Put the dough into the prepared form, evenly distributing it over the entire area.
9. The baking temperature is 170 degrees, but you should still focus on the features of your “unit”. Baking time - 50 minutes - an hour. Readiness can be checked with a match or a toothpick, if, having pierced the cake, you got it dry, you can take it out.

The peculiarity of this baking is that a fairly long period of time passes between readiness and serving, since the cake must be infused. Already cooled, it can be sprinkled with powdered sugar, because on a hot surface it will dissolve almost instantly, completely losing its aesthetic function.

Recipe according to GOST

For many of us, the GOST cottage cheese cake recipe has become a symbol of childhood, because it was its sweet aroma that beckoned to the nearest pastry stall at school break. In moments of nostalgia for a cheerful and such a distant childhood, you so want to return at least a piece of that warmth and give the same bright moments to your children.

The rather harsh word GOST sometimes scares us away from preparing dishes according to its requirements, however, they are not as complicated as they might seem at first glance, and strict numbers measuring the amount up to a gram can be rounded up a little if there are no scales.

Ingredients:

• Cottage cheese - 130 grams;
• Sugar - 165 grams;
• Butter - 75 grams;
• Egg - 2 pieces;
• baking powder - ½ teaspoon;
• Flour - 150 grams;
• Powdered sugar - a couple of tablespoons for decoration.

Cooking method:

1. We soften the butter, as for other types of cakes, and in this form we begin to beat it with sugar until an oil crumb is formed.
2. We introduce cottage cheese into the mass. For baking with strictly regulated rules, which is GOST, it is recommended to take cottage cheese with a fat content of no more than 18%, the minimum fat content is 9%. Since we beat all the ingredients until smooth, it is not necessary to grind the cottage cheese beforehand.
3. Without stopping the process of whipping, we introduce one egg at a time. It is better to choose not very large ones.
4. The last stage is the addition of flour mixed with baking powder. After obtaining a homogeneous mass, the dough is ready for further baking.
5. Baking temperature -180 degrees. Approximate baking time is 55 minutes. This cake recipe in a bread machine is perfectly baked on the “Baking” mode for 50 minutes.

If, after checking an already well-brown cake for readiness, you see a raw middle, you can save the situation by covering it with foil or parchment, so it will bake more evenly.

In molds

Fast, beautiful and insanely delicious - it's all about cottage cheese mini-cupcakes, the recipe of which is not much different from their big counterpart, but how convenient it is to give them to the kids with you for a snack to school or serve in portions for tea.

Ingredients:

• Cottage cheese - 200 grams;
• Egg - 2 pieces;
• Butter - 50 grams;
• Powdered sugar - 50-75 grams;
• Baking powder - 1 teaspoon;
• Vanilla sugar - 1 pack.

Cooking method:

1. We start by beating eggs and powdered sugar. The number of eggs depends entirely on their size: small ones will have to take a couple, large enough and one. The amount of sugar is a matter of taste, but we give a recipe for medium sweetness. Beat both ingredients until the mass increases in volume, turning into a thick foam.
2. Melt the butter beforehand on fire or in the microwave, without letting it boil. Let it cool a little and pour it in small portions into the egg mass. It is thanks to this ingredient that our cupcakes will turn out soft and juicy.
3. While whisking, add the rest of the ingredients one by one until the dough is smooth.
4. We turn on the oven at 180 degrees and begin to lay out the dough in molds. Silicone before use is not lubricated. When filling the forms, we must not forget that the dough will fit during the baking process, so we leave it a “reserve”: about a third of the volume of the mold.
5. It is fundamentally important to send the dough to an already heated oven, because in this way it will be evenly baked. After 40-45 minutes of being at the middle level of the oven, they can be checked for readiness. After 50 minutes, they will probably be baked.

Cottage cheese muffins in silicone molds, can be decorated with powdered sugar, fruit jam or syrup. Serve already fairly cooled, since hot cottage cheese has a fairly liquid structure.

Video recipes

Did you find a started pack of cottage cheese in the refrigerator? And let's cook a cottage cheese cake, the most delicious recipe is already waiting for you! You won't be disappointed, I promise! The cupcake does not have to be very sweet and oily, it is the soloist of cottage cheese - it gives an unusual creamy taste to pastries. And no one has ever guessed that this is a cottage cheese cake, the taste of cottage cheese is not felt at all. The proportions are very good, as they say - "neither reduce nor add." If desired, of course, you can add spices, but for the first time I think it's better to leave the recipe for cottage cheese cake unchanged.

Ingredients

To prepare a delicious cottage cheese cake you will need:

• cottage cheese - 110 g (I have homemade fat);
• butter - 60 g;
• wheat flour - 150 g;
• small eggs - 2 pcs (the weight of two eggs is 90-95 g);
• baking powder - 1.5 tsp;
• granulated sugar - 150 g.

How to make the most delicious cottage cheese cake

I soften the butter at room temperature. I take out two bowls, or better - three at once, so that everything is at hand. The products are first beaten separately, then mixed, and thus the curd cake has an airy, loose structure. In one bowl, I cut the butter (soft) into pieces and pour half the sugar.

I beat with a mixer. The first couple of minutes at a low speed, gradually bringing it to the maximum. And I get an almost homogeneous oily cream. I set it aside.

In a second bowl, break two eggs and add the remaining sugar.

Important! If the eggs are large, then you will need a little more flour. And if you like sweet muffins, then add another spoonful of sugar.

I begin to beat, moving the whisks of the mixer up and down to grab the egg-sugar mass from the bottom and near the walls. You should have a fluffy creamy mixture.

I put the cottage cheese in a bowl and pound it until the consistency becomes homogeneous.

Advice. If large lumps come across or the cottage cheese is very dry, it is better to rub it through a sieve or punch it with a blender.

Now you need to combine everything and then beat again. I take the dishes with high sides so that the particles of the cream do not scatter to the sides. I mix cottage cheese and buttercream. I add eggs beaten with sugar.

Beat again with a mixer, getting a lush homogeneous mass, in consistency like a cream.

I sift flour into it. If changes were made to the proportions, then it is advisable to add in parts, if not, you can do it all at once.

I pour the baking powder, mixing it with a teaspoon of flour (I take it from the total amount).

And I mix everything well. As soon as all the flour is moistened, the dough for the cottage cheese cake is ready.

I bake a curd cake in a silicone mold, special, with a recess in the center. Lubricate with a small amount of fat (vegetable oil), fill a little more than two-thirds. From previous experience, I’ll say that a cottage cheese cake rises very well in the oven, leave a place from the edge so that there is room to grow.

Preheat the oven while I make the dough. By the time the cake is placed in the oven, the temperature should reach 180 degrees. I put the form on the wire rack, on the middle level. I mark 45 minutes, but this time is approximate, you focus on your stove. After the specified time, I take it out and check the readiness by piercing the pastries with a wooden stick. It comes out dry, which means the cake is ready. If traces of dough are visible, you need to finish baking. And I also look at the color of the crust - it happens that it is not browned enough, then I raise it higher and add a little fire.

Delight your loved ones with incredibly delicious cottage cheese cupcakes, especially since they are incredibly easy to prepare. Quick to prepare, hearty and fragrant muffins on sour cream with raisins, you can serve for breakfast and dinner: with a cup of jelly, warm milk or hot coffee. Absolutely everyone will like juicy and tender cottage cheese muffins, but children especially love them: give them sweet joy.

Ingredients:

• 200 grams of cottage cheese of any fat content;
• 2 tablespoons of sour cream;
• 2 fresh chicken eggs;
• 20 grams of butter;
• 180 grams of flour;
• 180 grams of granulated sugar;
• 0.5 teaspoon of soda;
• 0.3 teaspoon of salt;
• 50 grams of raisins.

Incredibly delicious cheesecakes. Step by step recipe

1. Rinse the raisins well, fill with hot water and let them swell a little.
2. Melt butter over low heat or microwave.
3. Cottage cheese of any fat content is well kneaded with a fork. I use homemade cottage cheese, well squeezed out of excess liquid.
4. We drive eggs into the prepared cottage cheese, pour in the cooled butter, add sugar and salt. Mix thoroughly.
5. Add sour cream, mix again.
6. Add soda, extinguish it with citric acid with the addition of a small amount of water (I do this right in the bowl with the dough: see my video under the recipe). Don't forget to stir.
7. Pour the sifted flour into a bowl, knead the dough (it should turn out a little thicker than on pancakes).
8. Advice. If you used liquid cottage cheese, you can add more flour: look at the consistency of the dough.
9. Drain the water from the raisins, dry them, add a little flour, mix.
10. We send the raisins to the bowl with the dough. Mix well again.
11. Grease a silicone mold for cupcakes with butter. We fill them with dough no more than half: the dough rises well during baking.
12. We put the forms on a baking sheet and send the curd muffins to the oven preheated to 180 degrees. Bake for 35-40 minutes.
13. We take out the baked cottage cheese cupcakes from the mold.

Cottage cheese muffins with raisins - the easiest and fastest baking from cottage cheese. Quick baking in the oven: you can cook at least every day and delight your loved ones. Moreover, cottage cheese desserts are not only very tasty, but also healthy. The site "Very tasty" has recipes for cupcakes for every taste: come in and choose.