Vanilla cakes

Vanilla cakes

Ingredients:
Cream cheese of 110 g
Coconut oil of 120 ml
Sugar of 480 g
Egg of 4 pieces.
Vanilla extract of 2 tablespoons.
Flour of 2,7 St.
Baking powder of 1,2 h. l.
Baking soda of 0,2 h. l.
Salt of 0,5 h. l.
Almond milk of 240 ml
Desi of 240 g
Icing sugar of 4 St.
Vanilla extract of 2 h. l.
Almond milk of 4 tablespoons.
Confectionery toppings to taste

To warm oven to 175C. To put cake liners in 60 cups of baking dishes of muffins and to put aside.
To shake up in big bowl cream cheese with coconut oil to homogeneous mass.
To add sugar, to shake up.
On one to add eggs, shaking up after everyone.
To add vanillin, to shake up to homogeneous mass.
To mix flour, baking powder, soda and salt in small bowl.
Gradually to add flour mix to dough, alternating to almond milk.
To lay out dough in the prepared forms. To lower oven temperature to 160C.
To put cakes in oven and to bake 12-15 minutes. To get from oven and completely to cool.
Cream:
To shake up oil, icing sugar and vanillin. Continuing to shake up at low speed, gradually to add milk until cream reaches the necessary consistence.
To put cream in pastry bag and to apply on cakes. To decorate with confectionery toppings.
To store in hermetically sealed container.

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