Curd cupcakes with melon

Usually melon is not subjected to heat treatment. And in vain! Melon is a great option for a fruit filler for small cottage cheese muffins. They are soft, airy and moist, with a delicate aroma and the characteristic sweetness of a melon.

Ingredients

• Curd 9% - 200 g
• Butter - 100 g + for greasing molds
• Eggs - 3 pcs.
• Sugar - 200 g
• Flour - 220 g (1.5 cups with a capacity of 250 ml)
• Soda - 1 teaspoon
• Melon - 200 g
• Salt - 1 pinch
• Powdered sugar (or chocolate) - for serving

Directions

1. Prepare all ingredients.
2. Sift flour.
3. Take the eggs out of the refrigerator ahead of time.
4. Adjust the amount of sugar based on the sweetness of your melon.
5. Turn on the oven immediately to preheat to 180 degrees.
6. Combine sugar, salt and eggs in a bowl. Beat with a mixer until the sugar dissolves.
7. Heat the butter until warm (but not scalding hot) and pour into a bowl with beaten eggs with sugar.
8. Add soft curd to this. Punch the mass with a blender.
9. Add flour and soda to bowl. Mix on low speed mixer.
10. Cut the melon pulp from the peel and cut into small cubes (I got about 100 grams of pulp).
11. Put the melon cubes together with the allocated juice in a bowl with dough.
12. Stir. The dough turned out to be thick, a heavy drop falls from the shoulder blade.
13. Grease muffin tins, if you don't have silicone ones, with butter and fill two-thirds of the dough with dough.
14. Bake Melon Cheesecakes for 25-30 minutes, until deliciously browned and dry when pierced.
15. Dust with icing sugar or drizzle with melted chocolate before serving.
16. Bon appetit!