Recipe for: Cottage Cheese Cupcakes with Rhubarb Cream - photo 1
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Recipe for: Cottage Cheese Cupcakes with Rhubarb Cream

Cakes and Bakes Regional Cuisine of Poland 90 min Medium 0 views ~38.95 PLN - (0)
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Description

Delicate Masurian cupcakes combine a slightly sour, aromatic rhubarb cream with a velvety cheese filling. The inspiration from the Masurian region is evident in the use of local cheese and seasonal rhubarb, which is juicy and fragrant in the summer. The cupcakes have a buttery, soft base, the rhubarb cream adds a fresh, pink-salmon accent, while the cheese filling brings a creamy texture and a slightly sweet counterpoint. They are perfect for afternoon coffee, summer garden parties, or as a dessert after grilling. Serve with mint leaves or toasted almond flakes for texture and decoration.

Ingredients Used

Ingredients (15)

Servings:
12
  • Wheat flour 250 g
  • Sugar 120 g
  • Butter 100 g
  • Chicken egg 3 pcs (~180 g)
  • Baking powder 12 g
  • Milk 60 ml
  • Semi-fat cottage cheese 400 g
  • Powdered sugar 60 g
  • 18% cream 80 ml
  • Rhubarb 400 g
  • Cornstarch 20 g
  • Lemon 0.8 pcs (~60 g)
  • 🌿 Spices
  • Salt 2 g
  • ✨ Optional
  • Almond flakes 30 g
  • Vanilla sugar 8 g
💰 Estimated dish cost: ~38.95 PLN (3.25 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Prepare the ingredients: take the butter and eggs out 30 minutes in advance to reach room temperature. Sift the flour into a large bowl, add the baking powder and salt. In a separate bowl, cream the softened butter with the sugar (120 g) until fluffy — use a mixer on medium speed for 2-3 minutes, until the mixture becomes lighter and creamy.

Ingredients: Wheat flour, Baking powder, Salt, Butter, Sugar
Use a hand mixer or a stand mixer with whisk attachments. The best bowl is a stainless steel or glass one with a capacity of at least 3 liters. A common mistake: using cold butter — it makes it difficult to combine the ingredients.
2

To the softened butter, add one egg at a time (a total of 180 g), mixing briefly after each addition, then pour in 60 ml of milk. Reduce the speed and gradually add the sifted flour with baking powder — mix only until the ingredients are combined, until the mixture is uniform and smooth. If the dough is too thick, add 1-2 tablespoons (15-30 ml) of milk.

Ingredients: Butter, Milk, Wheat flour, Baking powder
Use a spatula to scrape down the sides of the bowl between additions. Do not overmix — excessive gluten development will make the muffins tough.

Cottage cheese filling

3

In a bowl, place semi-fat curd (400 g). If it is too grainy, pass it through a grinder or mash it vigorously with a spoon/masher. Add 60 g of powdered sugar, 80 g of 18% cream, and 60 g of eggs (1 egg). Whip until smooth and silky for 1-2 minutes. If you are using vanilla sugar (optional), add it now.

Ingredients: Semi-fat cottage cheese, Powdered sugar, 18% cream, Vanilla sugar
Use a hand blender or a mixer with a whisk attachment. Check the consistency: the filling should be creamy, not watery. A common mistake: adding too much cream — the filling will become too runny.

Rhubarb cream

4

Wash the rhubarb (400 g), trim the ends, and cut into 1-2 cm pieces. In a saucepan, combine the rhubarb with 100 g of sugar and 50 ml of water. Cook over medium heat for 8-10 minutes until the stalks soften and release juice. In a small bowl, mix 20 g of cornstarch with 30 ml of cold water, pour into the hot rhubarb, and stir vigorously, cooking for another 1-2 minutes until the cream thickens. Add the zest and 30 g of lemon juice. Remove from heat and let cool to room temperature.

Ingredients: Rhubarb, Sugar, Cornstarch, Lemon
Use a saucepan with a thick bottom (diameter 16-18 cm). To avoid lumps of starch, dissolve it in cold water before adding. The cream is ready when it has the consistency of thick mousse and is not watery.

Assembling and baking

5

Preheat the oven to 180°C (fan 160°C). Prepare a 12-cup muffin tin: grease with butter or line with paper liners. Fill the cups 2/3 full with batter (use an ice cream scoop or 2 tablespoons). Place 1 tablespoon of cheese filling in the center of each portion of batter and gently cover with a small amount of batter, so that the filling is slightly visible.

Ingredients: Butter, Wheat flour, Semi-fat cottage cheese
The best is a silicone or metal 12-cup pan; if you are using paper liners, place them in the pan to prevent them from spilling. Use a spoon to portion out the batter for even servings.
6

Place the pan in the preheated oven and bake for 18-22 minutes. After 15 minutes, check one cupcake with a toothpick — it should come out dry or with a few moist crumbs (the filling may be soft). Remove and let cool completely on a wire rack.

Use an oven thermometer if you have one; temperature differences cause varying baking times. Do not open the oven in the first 10 minutes to prevent the cupcakes from sinking.

Finishing

7

When the cupcakes have cooled to room temperature, spread 1-1.5 tablespoons of the cooled rhubarb cream on each cupcake using a teaspoon or a piping bag with a wide tip. If the cream is too thick, thin it out with 1-2 tablespoons of water; if too runny, heat it and thicken it slightly with some diluted starch.

Ingredients: Rhubarb, Cornstarch, Almond flakes
Use a piping bag if you want aesthetically pleasing mounds of cream. Additionally, you can add almond flakes for crunch.

Decoration

8

Optionally dust the cupcakes with powdered sugar or sprinkle with toasted almond flakes. Add mint leaves or a thin strip of lemon zest for a color and aroma contrast.

Ingredients: Powdered sugar, Almond flakes, Lemon
For toasting the almond flakes, use a dry pan and shake for 2-3 minutes until golden — be careful, they burn quickly.

Serving

9

Serve the cupcakes at room temperature, preferably 20-30 minutes after applying the cream, so that the cream sets slightly. Arrange them on a flat plate in a nice composition and serve with a cup of coffee or a cold drink.

If you prepare the cupcakes in advance, store them in the fridge, but the rhubarb cream may lose some of its shine — serve within 24 hours.

Fun Fact

💡

Rhubarb has been in Poland since the 18th century and was valued as a medicinal vegetable; in desserts, it gained popularity due to its distinct tartness, which perfectly balances the sweetness of cottage cheese and sugar.

Best for

letnie przyjęcie w ogrodzie popołudniowa kawa z przyjaciółmi piknik

Tips

🍽️ Serving

Serve with cold cream or natural yogurt on the side as a contrast. For adults, a good addition is a few drops of vanilla liqueur mixed with cream cheese. Arrange the cupcakes on a platter, sprinkle with almond flakes just before serving to keep them crunchy.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. The rhubarb cream is best kept in a separate container and added just before serving if you are preparing cupcakes a few days in advance. To gently reheat slightly chilled cupcakes, take them out 30 minutes before serving; do not heat in the microwave (this will cause the cream to melt).

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