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Blueberry cupcake

0
1384
Kitchen Russian
Calorie content 211.5 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 5.6 g
Fats * 5.5 gr.
Carbohydrates* 42 gr.
* per 100 gr. product
Blueberry cupcake
Content

When you need some baked goods for your tea, it's good to have a quick and easy recipe in stock. This cupcake is one of those. Some of the flour in the recipe has been replaced with semolina, which is unusual for a cake concept. However, it is precisely because of the semolina that the texture of the product acquires moisture and friability, which, in combination with berries, gives a very interesting result. Worth trying.

Ingredients

Cooking process

step 1 out of 9
Whisk the eggs in a bowl. For more convenience, you can use a mixer.
step 2 out of 9
Add sugar to the beaten eggs and continue beating until the sugar grains dissolve.
step 3 out of 9
Pre-melted butter (you can quickly and conveniently melt in a microwave oven) pour into the sugar and egg mass.
step 4 out of 9
Add semolina and mix with a whisk until smooth.
step 5 out of 9
The next step is adding sour cream. You need to mix sour cream with the bulk carefully, gradually mixing it in in a circular motion. Here I would like to note that the higher the fat content of the sour cream, the more delicate and creamy the cake will taste.
step 6 out of 9
Pour the flour along with the vanilla and baking powder onto the main mixture. It is better to sift the flour beforehand - the cake rises better when baking and the texture will be more airy. Just gently, in a circular motion, mix everything until a homogeneous consistency.
step 7 out of 9
Pour blueberries on top of the dough (if you use frozen, then you do not need to defrost) and gently, trying not to crush the berries, mix.
step 8 out of 9
Pour the finished dough with berries into a prepared baking dish. It is most convenient to use a silicone one - it will be easy to get a ready-made tender cake from it. We put the form with the dough in an oven preheated to 200 degrees for about 30 minutes, bake until golden brown.
step 9 out of 9
Take the hot cake out of the mold, cool and sprinkle with powdered sugar on top.

Bon Appetit!

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