Cupcake "Cherry cherry tenderness"

Cupcake "Cherry cherry tenderness"

Category: Bakery products

Ingredients
flour	170gr.
egg	2 pcs.
sugar	150gr.
draining. oil	125gr.
sour cream	80gr.
bird cherry flour	50g.
milk	50 ml.
honey	50g.
salt	pinch
baking powder	1h l.
soda	0.5h l.

Cooking method

• Fill the bird cherry flour with warm milk. Stir and set aside for 30 minutes.
• Add salt, soda and baking powder to the flour. Mix everything thoroughly.
• Soft drain. Beat butter with sugar for 6-8 minutes.
• Add eggs to the butter one at a time and mix.
• Pour honey and sour cream into the bird cherry mixture. And pour everything into the whipped mass.
• Add flour (with ingredients) and whisk everything together at low speed for 2 minutes.
• Pour the dough into a mold carefully greased with butter.
• We bake for 15 minutes. at 180 g., then another 35 min. at 165g.
• Allow to cool in the form for 10 minutes. and put it on a plate.

The dish is designed for

12pcs

Time for preparing:

1 hour

Cooking program:

oven

Note

The cake is very tasty, with a delicate crumb and a crispy crust. There is a slight almond smell and taste.

[Natalishka]

Natalishka,
Natasha, what a cute cupcake you have)) And the shape is very unusual. And what is its diameter?

Lena look herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=400090.0

[Natalishka]

Natalishka,
Wow, it became even more interesting to me - in the sense that I also have an old Soviet one made of the same material (the bottom is also pulled out) - we urgently need to do it)) Thank you, friend !!!

[Lena]

Lena, I'm really delighted with this form. I've never eaten such delicious muffins. Peki, you won't regret

I have a problem with bird cherry. always bulging and cracking at the top, while other biscuits behave normally. as soon as I haven't experimented in the oven, nothing helps. can there be a secret? you are so rooovnenko! I understand that it is upside down and yet.

[Nina]

Nina, And before baking, I smooth out the dough with a silicone spatula and a little more to the edges of the mold. It swells a little in the center, but not critical. And yet, before baking, I hit the mold a couple of times on the table, so that the dough is evenly distributed in the form.

Here is my chrysanthemum cake, delicious, I'll bake it again, thanks for the recipe.

[Natalishka!]

Natalishka! Wonderful recipe and delicious cupcake!
But, if possible, I will tell you about my experience of working with bird cherry flour. I fill it with hot, almost boiling milk for a couple of hours. So, in my opinion, bird cherry will give more flavor to the dough and baked goods will have a richer taste.
I grew up in Irkutsk and have lived all my life in Siberia. We have bird cherry flour always in abundance and in our area it is with boiling water that bird cherry flour is brewed.
slmsveta! What a beauty!

Thank you! There is also a bag of bird cherry flour, pour it in boiling water, the flour is somehow not very fresh, although it can be stored for a long time, it can help.

Try it. In any case, you will not lose anything.

[Svetlana]

SvetlanaI am glad that my recipe was useful to you. Thanks for the review and for the photo. I am very pleased.

Irina, I tried and as you describe, but did not notice much difference. Therefore, I "went" on a faster path. But thanks for the comment anyway, maybe someone will like it better anyway

I bought bird cherry flour here:
🔗

and I bake such a cake, cut it into 2-3 parts and cream sour cream + sugar, soak for 3 hours, if longer, then it tastes very tasty!

Ladies! Forgive me if not in the subject. I have 223 g (just weighed) of personally collected, washed, dried bird cherry. There is a Philips 1617 blender.Who knows, if you ate the bird cherry in this blender, it won't bend? Can anyone have experience? Thank you.

[I am beautifull]

I am beautifull,
Olga, read the comments on this recipe here:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=381146.0

I wouldn't grind on a blender.

[I am beautifull]

I am beautifullI always make flour myself. First of all, the berries of the bird cherry must be well dried. I spin them through a meat grinder, ordinary, mechanical. I sift. I carry out this operation twice. And then I run the remaining crumb either through a blender or through a coffee grinder. And I sift again

[mamarusia]

mamarusia, it remains only to get a mechanical meat grinder. Will an electric one work?

No. Will burn unambiguously. Once upon a time I tried to pound in a cast-iron mortar. It turned out, but the action was quite long and labor-intensive.

Delicious. They ate it while still warm. It goes well with sour cream.

[Natalishka]

Dear craftswomen and craftsmen! Take a newcomer to your friendly company! I have long admired your skillful hands. I hope to someday get even a little closer to your level. In the meantime, a question on the topic. Is there a typo in indicating the amount of milk (50 ml per 50 g of bird cherry flour)? I don't have enough milk to moisten all the flour. I look, they have already baked according to this recipe, everyone has all the rules. Either I have such flour, or the hands are not the same?



Natalishka, I am reporting, unfortunately, without a photo (I have not yet mastered it). Baked cupcake. Milk increased almost 2 times. Changed nothing else. The dough is stringy. Baked in the oven for 45 minutes, of which 15 minutes at 180 degrees, then switched to 170. I did not close the top. The cupcake is delicious! The dough is magic. Delicate, at the same time, as if a little elastic, that is, it keeps its shape, does not fall apart, moderately moist, very tasty. Next time I'll take light honey. I had only a dark, buckwheat smell overpowering the aroma of bird cherry. Or maybe the fact is that the flour was bought a long time ago, was in the refrigerator. Waited in the wings. And she waited! Thank you very much!