Cupcake sour cream with candied fruit

Description

Tender and tasty cupcake with sour cream

Ingredients

Sour cream

5 Tbsp
Flour

200 g
Brown sugar

110 g
Butter

60 g
Chicken egg

3 piece
Candied

0.5 cup
Salt

0.3 tsp
Leavening agent

1 tsp
Vanilla

1 pack

Cooking

To separate the egg yolk and white. Whip the egg yolks with 50 g sugar until white, so that the grains were not visible. Proteins remove while in the fridge. Add sour cream, softened butter and beat with a mixer.

Then into the yolk-oil mixture, add the sifted flour with the baking powder and vanilla. Mix well.

The dough will be very thick hard falls from the spoon.

Add to the dough candied fruits and stir.

Chilled whites whisk with a small pinch of salt. Gradually add fine sugar (60g) and whisk to firm peaks.

1-2 tbsp enter into the dough beaten egg whites, gently mix up, in a circular motion. Not to beat!!! Turned weight the consistency is like thick cream.

The form (10*20) cake pan, grease with oil at the bottom you can put a little candied fruit to decorate the cake.

The candied fruit put the dough on 2/3 of the molds.

Bake the cake in a preheated 180 degree oven for 40-50 minutes. (focus on your oven). To decorate the cake, you can sprinkle coconut flakes or powdered sugar. Bon appetit!

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