Cherry Cupcake

Crumbly dough and cherry sourness - it couldn't be tastier. This cupcake is probably one of the most delicious discoveries of this summer. Of course, I've made cherry pastries before. But this cupcake just won me over. Thanks to the butter and eggs, the dough turned out lush, crumbly, very tender and moderately sweet. A real masterpiece. And with the addition of fresh cherries, this cupcake turned out to be simply exorbitant.

Maria

The author of the recipe

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Flour

270

Cherry

350

Sugar

170

Butter

150

Milk

Eggs

Baking powder

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 6 g

Fats 19 % 13 g

Carbohydrates 72 % 48 g

267 kcal

GI: 40 / 0 / 60

Step-by-step cooking

Cooking time: 1 h 45 min

Step 1:
Prepare the ingredients. To make a cherry cupcake, we will need: ripe cherries, flour, soft butter at room temperature, eggs, sugar, milk, vanilla sugar and baking powder.
Step 2:
Wash the cherry, remove the stems. Remove the bones. The net weight of pitted cherries should be about 250 g. Drain the juice that has been released at the same time.
Step 3:
Combine soft butter with sugar and vanilla sugar. Beat with a mixer into a fluffy homogeneous mass.
Step 4:
Add the eggs one at a time, beating the mass each time. The result should be a lush homogeneous mixture.
Step 5:
Pour in the milk at room temperature. Beat everything up again.
Step 6:
Sift flour with baking powder and pour into the dough.
Step 7:
You should get a smooth soft dough.
Step 8:
Grease the baking dish with butter and sprinkle with flour. Put some dough on the bottom. Spread some of the berries on top. Cover with another layer of dough, spread some more berries on top. Repeat layers. The last layer should be the dough.
Step 9:
Put the cupcake with cherries in a preheated oven to 190°From the oven for 50 minutes. Remove the finished cupcake from the oven and leave to cool in the mold for 5 minutes.
Step 10:
Then remove the cupcake from the mold, finally cool to room temperature and cut into pieces. Enjoy your meal!

I did a lot of baking with the addition of soft butter and baking powder, but the dough did not turn out as lush as here. The secret was in the long beating of eggs. Because of the butter, they need to be whipped for a long time. If, when whipping eggs with sugar, the mass visually increases by 2-3 times, and you can immediately see how well they are whipped, then again, because of the oil, the splendor of the mass is more difficult to assess. Therefore, it is better to focus on time: you need to beat for at least 2 minutes after adding each egg. And, of course, do not forget to add baking powder. Then the lush dough is provided for you.