Tender sour cream cupcake with dried fruits

Step-by-step cooking

1. Step 1:

   

   From dried fruits I used raisins, dried cranberries (it will give a little sourness) and dried pineapples, you can use any dried berries and fruits. Raisins and cranberries should be poured with boiling water. So they will become softer. And cut dried pineapples into smaller pieces.

2. Step 2:

   

   Now we proceed to the test. Put the soft butter in the bowl of the mixer (you can preheat it a little in the microwave), sugar, vanilla sugar and beat well until the butter turns white and becomes fluffy, about two minutes.

3. Step 3:

   

   Then add the eggs, they should be at room temperature, before use they need to be removed from the refrigerator for about one to two hours. And whisk for another two minutes.

4. Step 4:

   

   Now you need to add sour cream (sour cream can be taken of any fat content) and whisk for a couple more minutes.

6. Step 5:

   

   In the resulting mixture, sift flour and baking powder for the dough. Very well, gently mix with a whisk until the dough becomes smooth and homogeneous.

7. Step 6:

   

   Drain the water from the raisins and dried cranberries and add them to the resulting dough. We also send dried pineapples there and mix well, distributing evenly throughout the dough.

8. Step 7:

   

   Grease any baking dish well with butter and put all the dough into it. The dough should fill the mold by about two-thirds, when baking it will rise a little. Bake in a preheated oven to one hundred and eighty degrees for about forty minutes. Check the readiness with a wooden stick.

9. Step 8:

   

   Take out the finished cupcake from the oven and let it cool for at least one hour. Then we take it out of the mold and sprinkle it with powdered sugar on top.