Cupcake with jam in the oven using kefir

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake a cupcake with jam in the oven using kefir? Prepare the necessary products. You can take kefir of any fat content, this is not at all critical. You can replace it with yogurt and even fermented baked milk. Old, thick jam is better suited for this type of cake. If it is liquid, then increase the amount of flour by another half glass. I used strawberry. You don’t need to put sugar at all, there is enough of it in the jam. Turn on the oven to 180 degrees in advance.

2. STEP 2

   

   Beat eggs with sugar until fluffy and light. It is better to do this with a mixer. Add kefir and jam to the eggs and mix well with a whisk. The mixer can be removed; it will no longer be useful.

3. STEP 3

   

   Pour the sifted flour into the dough and stir until smooth. Thanks to sifting, the flour will be saturated with oxygen, and the finished cake will turn out fluffier and more tender.

4. STEP 4

   

   Add soda. There is no need to quench it, since the dough contains kefir, its acid will serve as a quencher for soda.

5. STEP 5

   

   Pour the dough into the baking dish. Pre-grease the mold with vegetable oil.

6. STEP 6

   

   Bake the jam cake in the oven at 180°C for about 45 minutes. The exact time depends on the features of your oven. Determine readiness with a wooden stick. Pierce the cake in the center; if the stick is dry when removing, the cake is ready. To elevate this simple cake, you can layer it with cream or jam. Sour cream is best when whipped with sugar. You can also top the cake with chocolate glaze. Enjoy your tea!

Comments on the recipe

NatalieM

08.09.2023

4.7

Quick and delicious baked goods for tea! The recipe is practical, quick and simple, I will keep it in my piggy bank. You can also try this pie with jam, I think it will be delicious too)

Neska88

08.09.2023

4.6

Good evening! A cupcake with jam in the oven using kefir is for me a long-forgotten cake from childhood. We used to call it “Black Prince” because it was made from blackcurrant jam. Today, having come across this recipe, I decided to remember the taste of childhood, but since the child loves small cupcakes more, we decided to bake not one big one, but many small ones, there were 16 of them. I used plum jam as a basis, but since it was with I beat it with whole plum slices in a blender until it was smooth, the consistency was good, I used the amount of flour according to the recipe, the dough came out just right! I want to share the secret of how to quickly get a fluffy egg mass; for this, the eggs must be warm, so take them out earlier or warm them in hot water, as I did. With warm eggs, sugar dissolves very quickly, which makes the mixture very fluffy. I also had kefir at room temperature. And about soda, I remember as a child my mother always added it to jam, it foamed, a reaction took place, and only then it was added to the egg mass, this time I did the same. I love adding vanilla to all my baked goods, and I don’t leave out the cupcakes either. Baked in special forms. I decided to decorate a few cupcakes with walnuts for variety. Of course, baking cakes with jam is a little difficult, the main thing is not to dry it out; inside it always seems like the cake is raw, but this is normal, since the dough is very moist. These are the handsome guys who delighted us at tea today. Thank you for such a childhood recipe.

Unicorn Steak

08.09.2023

4.8

I made the cake according to your recipe. After baking, it became clear that adding honeysuckle jam to it was not a good idea, as the cake ended up being a rich blue-green color. Just in time for Halloween! Ekaterina, what size uniform did you have? My cupcake turned out to be 10 centimeters high, and I baked it for an hour and a half. Everything was raw in the middle... Where do you think I went wrong?