Cherry cupcake

Step-by-step preparation

Cooking time: 1 hr 45 mins

1. STEP 1

   

   How to make cherry cupcake? Prepare your ingredients. To make cherry cake we need: ripe cherries, flour, soft butter at room temperature, eggs, sugar, milk, vanilla sugar and baking powder.

2. STEP 2

   

   Wash the cherries, remove the stems. Remove the seeds. The net weight of pitted cherries should be about 250 g. Drain off the juice that has been released.

3. STEP 3

   

   Combine soft butter with sugar and vanilla sugar. Beat with a mixer into a fluffy, homogeneous mass.

4. STEP 4

   

   Add the eggs one at a time, beating each time. The result should be a fluffy, homogeneous mixture.

5. STEP 5

   

   Pour in milk at room temperature. Beat everything again.

6. STEP 6

   

   Sift the flour with baking powder and add to the dough.

7. STEP 7

   

   You should get a smooth soft dough.

8. STEP 8

   

   Grease a baking dish with butter and sprinkle with flour. Place some dough on the bottom. Distribute some of the berries on top. Cover with another layer of dough and place some more berries on top. Repeat layers. The last layer should be dough.

9. STEP 9

   

   Place the cherry cake in an oven preheated to 190°C for 50 minutes. Remove the finished cake from the oven and leave to cool in the pan for 5 minutes.

10. STEP 10

    

    Then remove the cake from the mold, cool completely to room temperature and cut into pieces. Bon appetit!

Comments on the recipe

Natalia M

31.08.2023

4.7

While I was sorting out cherries for jam, I wanted to bake something cherry) Thanks to the search, I quickly found a recipe for cherry cake. The dough kneads easily. To make the butter softer faster, I put it in the microwave and “defrosted” it a little. I really liked the dough, it turned out so incredibly airy, reminiscent of a soufflé. I took a mold 20 cm in diameter. I also laid out the dough and cherries in layers. It turned out to be three layers of dough and two cherries. Baked until dry. I immediately noticed that the cake came out of the pan easily. Usually the fruit settles to the bottom and the cake breaks if you don't put parchment on it in advance. And this cake came out without any problems) We liked it, its texture is silky, very pleasant. The cupcake is juicy, moderately sweet, and sour cherries fit harmoniously into this pastry. Before the cherry season ends, I recommend everyone to make it!

Nikolay

31.08.2023

4.7

Amazing! (c) Yuri Galtsev I don’t know about you, but when I took it out of the mold and broke off a small edge to try, I realized that they forgot to add salt, as in the joke about borscht. I decided to prepare an impregnating syrup and add 3/4 tsp to it .l. coarse salt. The man said - the man made it, it turned out very tasty, there was one egg, so I added 20 g more milk to the dough, poured it into a rectangular silicone mold, as in the recipe, cooked for 50 minutes, after the cake had cooled, soaked it with half-salted cherry syrup using a syringe, also coated it with syrup on top and sprinkled powdered sugar on it. The dough turned out soft and crumbly (due to fewer eggs)

Nikolai

31.08.2023

4.8

The recipe is wonderful. But there are times when you have to change something. So today, I made cherry jam, the cherries are gone, the syrup is left. Well, I think I’ll make a cupcake from Maria, and instead of cherries I’ll soak it in cherry syrup. I prepared the dough, preheated the oven, took the mold... and the little mice gnawed it (there’s a poor apple harvest this year). What to do? There are always old utensils on the farm, I found an aluminum pan from Soviet times, oiled it, placed a circle of baking paper on the bottom, crushed crackers on the sides and filled it with dough. But, attention! I also baked for 50 minutes, at the end I lowered the temperature to 150... and still the edges “charred” a little. For those who will use an aluminum mold, keep it for 40 minutes...... and then soak it in cherry jam syrup and it turns out beautifully, and delicious...Thank you Maria for the recipe.