Cupcake with cherries

Wonderful cupcake with cherries: tall, delicate, soft and airy! It's time to use the blanks from the summer. My family loves this pie - although it turns out to be quite large, it rarely lives until morning))

Galina

The author of the recipe

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:

Chicken eggs

Sugar

Sour cream

Wheat flour

350

Cherry (in my own juice. 400 gr. is about.)

400

Margarine

Butter

Salt

0.5

Baking soda

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 6 g

Fats 18 % 11 g

Carbohydrates 73 % 45 g

236 kcal

GI: 38 / 0 / 62

Step-by-step cooking

Cooking time: 1 h

Step 1:
Ingredients: eggs and sour cream should be at room temperature, butter and margarine - soft. Dry the cherries from the liquid. Preheat the oven to 180-200`
Step 2:
Beat eggs thoroughly with sugar, add salt.
Step 3:
Add sour cream, butter and margarine, soda extinguished with vinegar, pour in the sifted flour. Knead the dough.
Step 4:
Lay out the cherries. If you like vanilla, you can add it, but I prefer a couple of spoons of cognac.
Step 5:
Grease the mold with oil. Pour out the dough.
Step 6:
Bake for about 30-50 minutes until browned.
Step 7:
The cupcake is slightly cooled and can be cut. It won't fall off.