Cupcake with

Baking with cherries is always a holiday, even on a weekday! Pies, buns, cookies, cakes, dumplings, charlottes ... All dishes with this wonderful berry turn out to be unusually tasty, rich, beautiful and aromatic. Today we are going to make a cupcake with cherries, the recipe for which is very simple, so even novice hostesses will cope with it without any problems.

Delicate, soft and sweetish muffin dough in these homemade baked goods is ideally combined with a pleasant, slightly tart sour cherry. For me personally, this is 100% harmony of tastes. By the way, it is not necessary to take fresh cherries - frozen pitted berries are also perfect. If you wish, you can sprinkle the finished cherry muffin with powdered sugar or decorate with any other decor.

Serves: -
Prepare Time: -
Cooking Time: -
Calories: -
Difficulty: Easy

Ingredients

Wheat flour (270 grams)
Cherry (250 grams)
Butter (150 grams)
Sugar (170 grams)
Chicken eggs (3 pieces)
Milk (80 milliliters)
Baking powder (2 teaspoons)
Vanillin (1 pinch)

Directions

To prepare a delicious cherry cake, we take wheat flour (I have the highest grade, but you can also use the first one), cherries, butter, granulated sugar, chicken eggs, milk (any fat content), baking powder and a pinch of vanillin (or a teaspoon of vanilla sugar) for the scent.
The first step is to prepare the berries - remove the seeds in any convenient way. I use such an ancient device, but you can use a pin, a hairpin, a teaspoon, or just your fingers. The result should be 250 grams of pitted cherries. In winter, you can cook such a cake with frozen berries - it will turn out to be no worse. However, when you completely defrost the cherries, be sure to drain the juice from it (just drink it). Alternatively, you can use unfrozen berries - then put them in the dough directly with ice chips.
We turn on the oven to warm up to 190 degrees. Now let's start making the cake dough. Put 150 grams of soft (take it out of the refrigerator beforehand) butter in a bowl, add 170 grams of sugar and vanillin (if you like its flavor).
Thoroughly grind the butter and sugar to get a relatively homogeneous mass. After that, one at a time, introduce 3 chicken eggs - when one completely interferes with the butter, add the next.
As a result, you should have a delicate oil mixture that is fairly homogeneous. I beat everything with a mixer (whisk attachment) at high speeds for about 5 minutes. Add 80 milliliters of milk at room temperature and mix it into the piece.
After that, add 270 grams of wheat flour and 2 teaspoons (without a slide, that is, under the knife) baking powder. We mixed and sieved them in advance.
Stir all the ingredients to make a smooth and shiny cake dough. In general, cake dough, as a rule, is not kneaded for a long time so that the crumb of the finished product does not turn out to be dense and clogged, but there is a fairly decent amount of baking powder, so the cake will be very tender and airy. The consistency of the dough will not be very thick, but at the same time it keeps its shape well - I gathered it with a spatula towards the center and it did not spread.
It remains to shape the cake with cherries. We take a shape that is suitable in size (not necessarily round with a hole like mine), grease it with vegetable or butter (in the second case, be sure to sprinkle it with flour so that the dough does not stick). We begin to spread the dough into the mold in several steps.
We alternate dough and berries. Of course, you can immediately mix the cherries into the dough, but I don't like that - the berries will give juice and the dough, before it starts baking, will already be colored.
So we fill the entire form with dough and cherries, leveling everything with a spoon or spatula.
We bake a cake with cherries in a preheated oven at 190 degrees on an average level for about 50 minutes. We check the readiness not only visually (the top of the cake will become a pleasant golden hue), but also on a dry torch. To do this, take a wooden skewer or a toothpick and stick it into the highest place near the cake. If the stick comes out dry, the cherry muffin is ready.
We give the finished baked goods to rest in the form for 5 minutes, after which you can take out the cake with cherries. I cool the baked goods on the wire rack to prevent the bottom from getting wet from the condensation.
We brew tea and enjoy a fragrant cupcake with cherries. Moderately sweet muffin dough is in perfect harmony with the pleasant sourness of berries. You will love it too - be sure to make a cupcake like this for your family!