Lemon curd-cheese fairy cakes

Ingredients

• Recipe:
• For the dough:
• eggs – 2 pcs
• sugar – 0.5 glasses
• soured cream – 1 tbsp
• bicarbonate of soda – 0.5 tsp
• butter – 50 g
• plain flour – 1 glass
• zest of half a lemon or lemon extract
• For the filling:
• curd cheese – 500 g
• eggs – 3 pcs
• semolina – 1 tbsp
• vanilla sugar – 1 pack

Method

1. Step 1

   Zest of half a lemon or lemon extract For the filling: curd cheese - 500 g Sugar -0.5 tbsp. Eggs – 3 pcs. Semolina – 1 tbsp. Vanilla sugar – 1 p.

   
2. Step 2

   Cupcakes according to this recipe can be prepared without filling, but, I assure you, the filling is more reminiscent of a delicate soufflé rather than curd cheese and perfectly complements the taste of the dough! Let's get started!

   
3. Step 3

   First of all, let's prepare the dough. To do this, beat the eggs with sugar until smooth. Add soured cream, butter, soda and flour to them. Grind the lemon zest and add to the dough. You can replace it with lemon extract - that's what I used. The consistency of the dough is like thick soured cream.

   
4. Step 4

   For the filling, grind the curd cheese with eggs, semolina and vanilla sugar in a blender until smooth as thoroughly as possible. It turns out to be a thick curd mousse.

5. Step 5

   We take cupcake molds, grease them with sunflower oil or use paper forms. Or it’s better to use silicone molds, but I didn’t have them on hand - I had to improvise. I was out of paper pans, so I just took some baking parchment and stuck it in each pan. I did not grease the parchment.

6. Step 6

   Fill the mold halfway with dough, no more. Place the curd mixture on top of the dough in the middle. During baking, the cupcakes will increase in size by 1.5 times, so there is no need to fill the mold to the edge - leave a little space.

7. Step 7

   We bake the cupcakes in an unheated cabinet for about 30 minutes at 180°.