Cherry Cupcake (Panasonic SR-TMH10)

Cherry Cupcake (Panasonic SR-TMH10)

Category: Bakery products

Ingredients
Eggs	4 things.
Wheat flour	1.5 tbsp.
Baking powder	1.5 tsp
Vegetable oil	5 tbsp. l.
Milk	1/3 tbsp.
Cocoa	3 tbsp. l.
Cherries (I have dried)	150 g
White chocolate (did not put)	150 g
Sugar	150 g
Vanilla sugar	1/2 bag

Cooking method

• 1. Mix eggs, flour, sugar, vegetable oil, baking powder, vanilla sugar (I beat in a mixer for 1 min.).
• 2. Grease the mold with vegetable oil.
• 3. Pour half of the dough into the mold.
• 4. Add cocoa and milk to the rest of the dough, mix.
• 5. Pour the dark dough over the white, being careful not to mix.
• 6. Put the cherries on the dough (I didn't weigh my cherries, I put them in one layer, I was afraid that the dough would not rise, but you can safely spread more cherries).
• 7. Bake for 65 minutes.
• 8. Sprinkle the finished cake with grated chocolate and bake for another 5 minutes (I omitted this item).
• 9. Remove from the mold and cool.
• My cartoon is small! The cupcake rose almost to the top.
• The recipe is taken from the latest issue of the magazine "I love to cook"
• Very fast, not greasy and tasty! Ordinary glasses !!!!

Similar recipes

Whole grain carrot cake with apricot jam (Alexandra)

Black Forest cherry muffin Schwarzwаеlder -Kirsch -Gugelhupf (Lerele)

Cherry cupcake (Misha)

And if you cook in the oven, how long should you bake?

At 200 degrees 50 minutes

This is the second time I've baked this cake. This time I added less cocoa (I didn't calculate, I do everything by eye). And so it turns out very beautifully and delicious.
Thank you

[Celestine]

Celestine
Oh, and I already forgot about him! Thank you for reminding me and good luck!

The recipe attracted with its simplicity.
But I can't call the cupcake tasty. Apparently there are too many eggs and baking powder for such an amount of flour, it turned out like low-quality store baked goods, the white part of the dirty yellow color and the porosity is too small - upset

And if you look at the Celestine cake, it turned out quite porous ... Sometimes the ingredients are to blame for the final product. It seems like you put it down with the author of the recipe, but each time it can turn out differently. Either the butter is not like that, then the flour is drier, then the baking powder is not fresh. If something goes wrong with me according to the recipe, while others are doing well, it means either the products are to blame, or I missed something somewhere .... And I never hang my nose. It is better to ask the author of the recipe again questions, can he tell me what ...
And you shouldn't be upset! It's just a cupcake! Just not for your taste. How many things we try to cook and we don't like the result. Everyone's tastes are different. Bake according to other recipes, try it. So you will find the one you need and according to your taste! Above the nose, muffins, baked goods, soups, pancakes, etc., etc. are not worth our frustrations! There are much more important and serious things in life.

[Prank]

Prank
The color really depends on the quality of the flour and eggs. Everyone's flour is different. As for the baking powder, this is also an amateur - some are not friends with him and replace it with soda. And indeed, you might not like the cupcake, we all have different tastes! By the way, I've already baked one pie twice and I can't do it twice, but I like the set of products, the reviews are also good, and intuitively I feel that it should be delicious. The first time I baked in a slow cooker - not baked, the second - in the oven, it's already better, but it's still damp. And then I accidentally found out that it turns out that curd pastries are baked in the oven at a temperature not higher than 175C. This is where my mistake was. And I wish you good luck with your new recipes!

Mila007
I completely agree with you! Thank you comment We cook to live, not live to cook!

And according to this recipe, only vanilla sugar is added (1/2 bag) and will not be sour with cherries? Or can I add more sand?

[rusja]

rusja , sugar 150g .. I don't know where he disappeared!

SPA-SI-BO !!!

mistletoe, thank you for such a tasty treat.
I love cherries in any form. I especially love dumplings with cherries and all kinds of pastries with cherries. and I also really love chocolate.
and here all at once. and not troublesome, like dumplings, and pastries, and cherry + chocolate.

there are of course questions ...
I kind of expected that in a big cartoon it would not turn out as high a cupcake as yours, but still I want to get a more fluffy bun. and then I crawled to the number 4 (a bowl of 5 liters), and then blew a little.
what to do so as not to be blown away? do not get it right away or how?
I also want to try to increase the dosage, how do you think it will be baked? increase the baking time?

and one more nuance - apparently part of the dough with cocoa turned out to be heavier and it completely sank down. that is, in appearance the cupcake turned out to be completely the opposite of yours - from below it is dark, from above it is light.
why do you think it happened?

I'll add a photo tomorrow, today I don't want to run around with a camera.

[SupercoW]

I apparently had a part of the dough with cocoa turned out to be heavier and it completely sank down.

SupercoW , and you measured with spoons or grams ?? it is better, of course, to weigh the ingredients.
To improve the structure of the cake, you must first beat the eggs with sugar until the sugar is completely dissolved and a fluffy mass is formed, then, continuing to beat, add butter and then flour mixed with baking powder.

what to do so as not to be blown away? do not get it right away or how?

My structure was quite dense, it did not deflate. I got it right away. Maybe your dough, on the contrary, was liquid!

I also want to try to increase the dosage, how do you think it will be baked? increase the baking time?

Time, of course, needs to be increased. Try 60 + 60.

Hope you will succeed next time! I'm glad I liked the taste at least! Good luck!

shl. I'm waiting for the photo.

[SupercoW]

shl. I'm waiting for the photo.

yeah, while I woke up there was nothing to photograph ... now I will put a new cupcake, at an increased dosage. I hope at least I can click it - my piranhas are quickly making pastries.

I'm glad I liked the taste at least! Good luck!

the taste is divine, I did not even expect.
well, this is certainly for lovers and connoisseurs of cherries and chocolate. the husband and the youngest son love strawberries and apples more, because they were just "very tasty", but my eldest son and I are fans of cherries - they rolled their eyes with pleasure.

SupercoW , and you measured with spoons or grams ?? it is better, of course, to weigh the ingredients.

Usually I do it for the first time as written in the recipe, and then I start experimenting. I measured cocoa with spoons yesterday, but flour ... I still have measurements of a honey cake and I calculated that one glass of flour = 120 gr. Well, that's how I decided to add to the cupcake. because my flour went 180 gr. yesterday.
I poured 50 grams of milk (namely grams, not ml).

To improve the structure of the cake, you must first beat the eggs with sugar until the sugar is completely dissolved and a fluffy mass is formed, then, continuing to beat, add butter and then flour mixed with baking powder.

that's exactly what she did.

My structure was quite dense, it did not deflate. I got it right away. Maybe your dough, on the contrary, was liquid!

the dough - yes, it was watery. it even made me a little alarmed. so now I’ll pour a little more flour.
also the proven baking powder ended as an evil, I bought some unknown one, I hope it will not let you down.

[SupercoW]

SupercoW , a glass of flour - 150g. As if your dough turned out to be watery.

I did it!!! photographed in the sense! did not have time to gobble up the cupcake before me!

that's what I got for the increased dosage. of course this is a solid bun. you can normally bite this.

Well, look, I have it again like a "zebra" turned out.maybe so much more fun, but in the original it is NOT a "zebra".



now I'm talking about the dosage. first, I increased everything by 1.5 times, and then rounded it up or down (at its discretion).

eggs - 5 pcs.
sugar - 200 gr.
rast. butter - 7 tbsp. l.
flour - 300 gr.
baking powder - 2 tsp. (I got 1 pack.)
vanillin - 1 pack.
milk - 50 gr.
cocoa - 15 gr. (2 tbsp. L.)
cherry.

the baking powder was somehow incomprehensible. Usually I come across small bags, but here I got a huge one. As I understand it, there was just a bunch of rubbish there, so I just looked at the back on how much flour was calculated. 1 bag of this baking powder for 2 glasses of flour, so I boldly poured the whole bag into the dough.

the dough this time already turned out well so thick. baked in PERFEZZA PR-57 on COOK mode for 100 minutes (50 + 50).
it tasted just as tasty. except that the structure is a little denser, you want a little softer. What does the softness of baking give us?
the colors in the photo are not quite right - the light layer is much lighter "in real life".

well what? Are there any dosage adjustments? or ideas for the zebrainess of my cupcake?

Polinka! Great, drooling)))) You are already a master baker!
I've looked at the composition of the products, and if you do it without milk, but take an equal amount of 200 sugar and 200 flour, everything else is the same as in the recipe. It will turn out to be a more airy and taller dough ... I stopped using baking powder altogether. Once I read its composition and decided that you can use improvised means (starch, soda and citric acid), you get the same baking powder, and it works much better in the dough. This has already been tried many, many times.
I'm taking it into service, thanks))))

[SupercoW]

SupercoW , great cupcake turned out !!!!

first, I increased everything by 1.5 times, and then rounded it up or down (at its discretion).

eggs - 5 pcs.
sugar - 200 gr.
rast. butter - 7 tbsp. l.
flour - 300 gr.
baking powder - 2 tsp. (I got 1 pack.)
vanillin - 1 pack.
milk - 50 gr.
cocoa - 15 gr. (2 tbsp. L.)
cherry.

Are there any dosage adjustments? or ideas for the zebrainess of my cupcake?

Well, if we formally approach an increase in dosage, then 5 eggs is a coefficient. 1.25.

eggs - 5 pcs.
sugar - 200 gr.
rast. oil - 6 tbsp. l.
flour - 280 gr.
baking powder - 2 tsp. (I got 1 pack.)
vanillin - 1 pack.
milk - 100 gr.
cocoa - 4 tbsp. l.

As for "zebra", you can try to bake the white part first, and after a while. when she grabs, then pour out the dark! But you need it ??? So the handsome man turned out !!!

[Homemade baking powder]

Well, if we formally approach an increase in dosage, then 5 eggs is a coefficient. 1.25.

aha, that is, I was too clever with my rounding.
I first counted as it should by 1.5, and then there were reflections from the series: "Well, why so many eggs?" .. that's what happened.
apparently it is necessary not to show off, but to do in a human way.

today I will bake again - the family is demanding more. so I'll play with dosages again.

As for the "zebrainess", you can try to bake the white part first, and after a while. when she grabs, then pour out the dark! But you need it ???

adan is not nada!

maybe the problem is that I really pour little milk into the chocolate layer ... everything seems to me that it will be very liquid. here I have a top layer and does not spread over the entire surface. let's see what happens today.

You are already a master baker!

to be honest, I thought so to myself too ...
glad that I get more and more success. happy that the family is happy. it's nice when their eyes widen at the sight of a new dish.
you just really did not know me BEFORE the appearance of multi and BEFORE freezes on the forum. it was quiet horror.

I stopped using baking powder altogether. Once I read its composition and decided that you can use improvised means (starch, soda and citric acid), you get the same baking powder, and it works much better in the dough.This has already been tried many, many times.

oh, baking powder is generally tin. but I am not yet mature enough to give it up. I still have to learn a little more.

although I read it on the forum ... I'll look at it, maybe I kept a link ...

Homemade baking powder can be made at home by mixing 5 g of baking soda, 3 g of citric acid and 12 g of flour. This amount of powder (20 g) is calculated for 500 g of flour. The addition of powder gives the dough a light, porous appearance, since it loosens it. Powder in dry form must be mixed with flour and only after that knead the dough. Diluted in milk or water, it loses its quality.
It is believed that confectionery with its addition is of much better quality than "soda" baking: the color of the dough turns out to be even, and the taste of soda is not felt at all.

Well, I remember these words of the Roma, but I haven’t tried it yet.

today I will bake and I will make this miracle, then I will comment ...
but instead of milk there will be sour cream Baked, it turned out, very little rose, but the taste is very tasty! Thank you!
Next time I will do it exactly according to the recipe with milk.

The first experience of acquaintance with MB is your cupcake. It turned out to be excellent. Delicious! Only I had it with APRICOTS!

[fronya40]

fronya40 , Congratulations! I'm glad you did it!

Mistletochka, thanks for the cupcake !!! I, like many young ladies, are very partial to the union of cherries and chocolate, especially since it is cherry season now. I baked for 5 eggs, in MV Orion, baking 50 + 30, it turned out delicious and very beautiful, especially in the context, I kind of put a lot of cherries, but next time I will try to put a cherry after the white layer, and then also on top. After all, you can't spoil porridge with butter ?! Thank you for the yummy and generosity with which you share your best practices, as well as the desire to upload your masterpieces

[z_alice]

z_alice , thanks for the kind words !!! Glad you liked it!!!

Ingredients.....
And yeast is inappropriate?

This is my first time doing, that's why I'm asking ... like a dough without yeast ...

[Fladen]

Fladen , welcome to the forum! : rose: No yeast needed, only baking powder.

Mistletochka, advise, please, can you bake this miracle with frozen cherries? If yes, then it should be previewed. defrost? If the oven is in a large Panasonic, guides. proportions that SupercoW gave with your amendments? Thanks in advance for your reply.

[Ternovka]

Ternovka, I would defrost the cherries, dry them and then use them.