Cherry cupcake

Soft airy cupcake that just melts in your mouth. I already posted a cherry cupcake recipe last month, but it used whole eggs. In the same recipe, only proteins are needed for the dough. Such a cupcake will help out a lot if you need to dispose of proteins.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Sugar (I added 200)

250

Flour

160

Butter

100

Egg whites

Corn Starch

Baking powder

Filling:

Corn Starch

Cherry (pitted)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 5 g

Fats 15 % 10 g

Carbohydrates 78 % 52 g

295 kcal

GI: 19 / 0 / 81

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the ingredients for the dough.
Step 2:
Melt and cool the butter.
Step 3:
Combine the sifted flour, 200 g of sugar (I added 150 g of sugar), starch and baking powder. Mix everything thoroughly.
Step 4:
Whisk the whites into a steep, stable foam.
Step 5:
Enter the flour mixture into the whipped whites in parts, gently stirring each time from top to bottom so that the whites do not fall off.
Step 6:
Pour the melted butter into the dough in parts. Mix it up.
Step 7:
Filling.
Step 8:
Wash the cherry, dry it, remove the bones. Drain the juice that has been released at the same time. The weight of the prepared cherries should be at least 100 g.
Step 9:
Roll the cherries in starch.
Step 10:
Put the cherries in the dough. Mix everything together.
Step 11:
Put the dough and cherries in the cake pan alternately. Bake the cake in a preheated 180 ° C oven for about 50 minutes.
Step 12:
Cool the finished cupcake, sprinkle with powdered sugar and cut into pieces. Enjoy your meal!

Baking on egg whites is not so much. However, I very often have unused proteins. And I'm starting to look for new recipes where they can be attached. This time, another constant value turned out to be a cherry. It also needed to be used urgently somewhere. So I decided to combine these two ingredients. I found an interesting recipe on the Internet.

I was somewhat surprised by the technology of dough preparation, because we usually add whipped whites to the rest of the dough. This is necessary so that the proteins do not settle when stirring. And here - flour mixture in whipped whites.

At first I wanted to make a semi-liquid dough from flour and melted butter and then add whipped whites to it. However, at the last moment I decided to cook according to the recipe. And it turned out that in this case the proposed technology is fully justified. The dough, though a little settled, but it did not affect the taste and consistency of the finished cake at all. The cupcake turned out to be porous, soft and airy.&nbsp;

Cherry adds the necessary sourness to the cupcake. The original recipe had 250 g of sugar. It seemed to me that there was too much sugar and I strangled it to 200 g. The cupcake turned out to be moderately sweet.

In addition to cherries, a cupcake can be prepared with any berries.

Another one of mine cherry cupcake recipe .