Cupcake with cherries

To prepare a delicious cherry cake, take wheat flour (I have the highest grade, but it is possible with the first), cherry, butter, sugar, chicken eggs, milk (any fat content), baking powder and a pinch of vanillin (or teaspoon of vanilla sugar) for aroma.

First of all, you need to prepare the berries — in any convenient way to remove the seeds. I use such an ancient device, but you can pin, a hairpin, a teaspoon or just fingers. As a result, 250 grams of cherry should be obtained without bones. In winter, you can prepare such a cupcake with frozen berries — it will turn out almost worse. True, when you completely defrost the cherry, be sure to drain the juice from it (just drink it). As an option, you can use the undivided berries — then lay them in the dough directly with ice.

We turn on to warm the oven at 190 degrees. Now let's get preparing the cupcake dough. We put 150 grams of soft (take it out of the refrigerator) butter in a bowl in a bowl, add 170 grams of sugar and vanillin (if you like its aroma).

We thoroughly rub the oil with sugar to get a relatively homogeneous mass. After that, enter 3 chicken eggs one at a time — when one completely intervenes in the oil, add the following.

As a result, you should get a delicate oil mixture, quite homogeneous. I whipped everything with a mixer (a whisk) at high speeds for about 5 minutes. Add 80 milliliters of milk at room temperature and interfere with the workpiece.

After that, add 270 grams of wheat flour and 2 teaspoons (without a slide, that is, under a knife) of a baking powder. We mixed them in advance and sifted through a sieve.

Mix all the ingredients to get a smooth and brilliant cupcake dough. In general, the cupcake dough, as a rule, is not kneaded for a long time so that the crumb of the finished product does not turn out dense and clogged, but there is a pretty decent amount of baking powder, so the cupcake will be very delicate and airy. According to the consistency, the dough will not be very thick, but at the same time it holds the form well — I collected it with a spatula to the center and it did not spread.

It remains to form a cupcake with cherries. We take a suitable shape in size (not necessarily round with a hole like mine), lubricate it with vegetable or butter (in the second case, be sure to sprinkle with flour so that the dough is not stuck). We begin to lay out the dough in a form in several techniques.

We alternate the dough and berries. Of course, you can immediately stir the cherry into the dough, but I don’t like it so — the berries will give juice and dough, not yet starting to bake, it will already be painted.

So fill the whole shape with dough and cherry, leaving everything with a spoon or spatula.

We bake a cupcake with cherries in a preheated oven at 190 degrees at an average level of about 50 minutes. We check the readiness not only visually (the top of the cake will become a pleasant golden hue), but also on dry beam. To do this, take a wooden skewer or toothpick and stick it into the highest place near the cupcake. If the stick comes out dry, the cupcake with cherry is ready.

We give the finished baking to relax in the form of about 5 minutes, after which you can remove the cupcake with cherries. I cool the baking on the grille so that the bottom is not soaked from condensate.

We brew tea and enjoy a fragrant cake with cherries. Moderately sweet cupcake dough is remarkably in harmony with a pleasant sourness of berries. You will like it too — be sure to prepare such a cake for your family!