Will tell you about my experience baking this cake in a slow cooker. The dough is quite dense and heavy, the cupcake turns out great, high. My slow cooker with a capacity of 670 Watts baked it for 85 minutes! But I still think that a cupcake is supposed to be "lighter". Therefore, for a slow cooker, take half the norm of the above products! Don't torture her and yourself! :) Here goes! Butter and eggs it is better to get an hour before cooking these foods were room temperature. Oil whisk with sugar until fluffy mass.

Then one by one add eggs, beat after each egg until smooth, 30-40 seconds. at lower rpm.

With last egg add vanilla sugar. Sift flour and mix with baking powder.

Put in the dough HALF of the flour, whisk until smooth.

Pour in the cream. Whisk. The recipe was given 15% cream. I have not found. : ( Took three stores, all just 10 and 20. Decided that more is better than less. :)

And add the remaining flour. In the end I was gomesiana spoon because the dough is quite dense, the mixer can't cope.

Berries (I got blueberries) you need to wash, dry and mix with a tablespoon of flour or cornstarch, if any. Frozen need not to defrost, as long as they were not stuck together.

And gently stir the berries into the dough.

Form grease with vegetable oil and sprinkle flour. The Cup multivarki you can not sprinkle. So, for a slow cooker: my 670 Watt, bowl 4.5 l baked 85 min. Focus on your slow cooker! On its power and capabilities. Well, if you listen to my advice, and take half of norm of products, the furnace won't have to. For the oven Lesi says: 170 degrees - 1 hour. I still can not check, no oven. The form must be not less than 26-28 cm high silicone for cupcakes! It is also necessary to grease and flour them. The readiness check skewer!

And here, in my expectations, the cake is ready! He ocheeen great and tasty!! Enjoy your tea!