Chicken Curd Cakes

Chicken curd cakes are very soft and tender. An excellent choice for a bright Easter holiday.

Cooking time 30 minutes


Cream 35% fat. 100 g

Powdered sugar 300 g

Flour 200 g

Curd 180 g

Eggs 4 pcs

Baking powder 1/2 tsp

Salt 1 pinch.

Lemon juice (a few drops)

Food coloring (yellow) 1 pc

Mastic (red, for decoration) to taste

Chocolate drops (for eyes) to taste

Paper cupcake molds to taste


In a bowl, beat the cream with a mixer.

Add 150 g of icing sugar.

Add cottage cheese.

Add 2 eggs.

Add flour with baking powder and salt.

Mix the dough well.

Arrange the paper cupcake tins in a mold.

Spread out the test tins by 2/3 of the volume.

Bake in an oven preheated to 180 degrees C for 20-25 minutes. Cool the finished muffins.

Beat two egg whites with powdered sugar. Beat until creamy for 10-15 minutes, add a few drops of lemon juice at the end. Add yellow dye and beat again.

Apply protein cream to muffins.

Make eyes out of chocolate drops.

Make beaks and scallops from red mastic.

Our Chicken Curd Cupcakes are ready. You can treat children and friends.

Bon appetit! Happy Easter!