Cupcake sour cream in a large slow cooker

Simple homemade cakes for a family tea party. If you have a greasy homemade sour cream in the refrigerator, do not rush to throw it away! You can bake a wonderful cupcake from it! This recipe is convenient because you do not need to add butter to the dough-just a little vegetable oil. As a filling, you can use any dried fruits, nuts, fresh or frozen berries. And using a slow cooker will free the hostess from a hot oven in the summer heat.

Irinaprimorochka

The author of the recipe

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Composition / ingredients

Servings:

Sour cream (home)

270

Eggs (average)

Sugar

170

Flour

180

Vegetable oil

Salt (pinch)

to taste

Vanillin (on the tip of a spoon)

Baking powder

1.5

Raisins

Walnuts

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 30 % 17 g

Carbohydrates 58 % 33 g

312 kcal

GI: 3 / 9 / 88

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Set of products.
Step 2:
Beat eggs with salt, sugar and vanilla. Then add sour cream and whisk again.
Step 3:
Enter the flour sifted with baking powder, mix with a spatula
Step 4:
Add raisins and chopped nuts, mix.
Step 5:
Last of all, we pour in vegetable oil.
Step 6:
Lubricate the bowl of the slow cooker with oil, pour out the dough, gently level it with a spatula.
Step 7:
Turn on the Baking mode for an hour. After the signal, we keep on Heating for thirty minutes.
Step 8:
Gently tip the cupcake onto the dish, cool and decorate as desired. Have a good baking!