Delicate sour cream cupcake with dried fruits

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   For dried fruits, I used raisins, dried cranberries (they will give a slight sourness) and dried pineapples; you can use any dried berries and fruits. Raisins and cranberries need to be poured with boiling water. This will make them softer. And cut the dried pineapples into smaller pieces.

2. STEP 2

   

   Now let's start the test. Place soft butter in a mixer bowl (you can warm it up a little in the microwave beforehand), sugar, vanilla sugar and beat well until the butter turns white and fluffy, about two minutes.

3. STEP 3

   

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

4. STEP 4

   

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

5. STEP 5

   

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

6. STEP 6

   

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

7. STEP 7

   

   Grease any baking dish well with butter and place all the dough into it. The dough should fill the pan about two-thirds and will rise slightly during baking. Bake in an oven preheated to one hundred and eighty degrees for about forty minutes. Check doneness with a wooden stick.

8. STEP 8

   

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