Large sour cream cupcake in a slow cooker

Name: Large sour cream cupcake in a slow cooker
Total time: 1 h 30 min
Yield: 8
Ingredients: 270 g Sour cream; 4 Eggs; 170 g Sugar; 180 g Wheat flour; 60 ml Vegetable oil; to taste Salt; 1 g Vanillin; 1.5 teaspoon Baking powder; 50 g Raisin; 50 g Walnuts

Simple homemade cakes for family tea. If you have fatty homemade sour cream lingering in your refrigerator, don’t rush to throw it away! You can bake a wonderful cupcake from it! This recipe is convenient because you don’t need to add butter to the dough, just a little vegetable oil. You can use any dried fruits, nuts, fresh or frozen berries as filling. And using a multicooker will free the housewife from the hot oven in the summer heat.

367

52322

Serenity Flores

Author of the recipe

Large sour cream cupcake in a slow cooker

Calories

410Kcal

Protein

9gram

Fat

22gram

Carbs

43gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

270g

4

170g

180g

60ml

to taste

1g

1.5teaspoon

50g

50g

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
Set of products.
STEP 2
Beat eggs with salt, sugar and vanilla. Then add sour cream and beat again.
STEP 3
Add flour, sifted with baking powder, mix with a spatula
STEP 4
Add raisins and chopped nuts, mix.
STEP 5
Lastly, add vegetable oil.
STEP 6
Grease the multicooker bowl with oil, pour out the dough, and carefully level it with a spatula.
STEP 7
Turn on the Baking mode for an hour. After the signal, we keep it on Heating for thirty minutes.
STEP 8
Carefully tip the cake onto a plate, cool and decorate as desired. Happy baking!

Comments on the recipe

Julia

22.10.2023

4.5

Beauty! Yummy! Thank you! You can cook it this way too.

Sofjabor

22.10.2023

5

Thanks for the recipe, do you keep it warm with the lid open?

Sofjabor

22.10.2023

4.9

And another question: how do you bake both crusts? And yes, the cake turned out very tasty, fluffy, even though it was white on top

Marina Konfetka

22.10.2023

4.6

In multicookers, the top of the baked goods is always light, but this does not mean that it is not baked. Try it with a match, a toothpick, a skewer, whatever you have on hand, and then decide whether you need to finish baking it further. If you are confused by the light top (and the pastry is ready and baked), you can either turn the top upside down or cover it with cream or glaze.

bezxz

22.10.2023

4.5

It doesn’t even smell like a cupcake, it turned out to be a cake!?! I followed the recipe to the last penny