Description
Our family really love this kind of everyday cakes. In the experiment with sauces, it turned out that berry sauce muffin will not spoil, but on the contrary - it is very decorate, aromatize and make a "highlight" in such usual cakes! Help yourself!
Ingredients
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Corn flour
120 g
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Flour
120 g
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Leavening agent
1 tsp
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Chicken egg
3 piece
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Sugar
150 g
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Honey
2 Tbsp
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Yogurt
150 ml
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Butter
50 g
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Sunflower oil
75 ml
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Vanilla sugar
1 pack
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Salt
0.5 tsp
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Berry sauce
2 Tbsp
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Lemon peel
1 tsp
Cooking
The eggs with the sugar, vanilla sugar and salt, beat with a mixer at full power to increase in volume and full dissolution of sugar.
In a separate bowl collect the dry component of the cake: corn flour, wheat flour, baking powder.
Remove the lemon zest on a fine grater. Add to egg mixture. Continue whisking.
In the microwave melt the butter and add the our and egg mixture in a thin stream, continuing to mix. There also send the sunflower oil and honey.
Add the yogurt and beat again until smooth and fluffy.
In a number of techniques introduced a dry component, without ceasing to beat with a mixer on small speed and the resulting batter for our cake.
I bake the cake in a slow cooker. Because the dough pour in greased with butter bowl and distribute over the dough berry sauce. Do not worry, in the baking process the berries will be inside the cupcake. If planning to bake a cake in the oven, then distribute the berries need in the middle, i.e., to pour into shape half of the dough, then distribute the berries and pour over them the remaining batter.
I used for the filling, Sauce D arbo wild lingonberries.
Turn on the bake mode on 70 minutes. After the beep, retrieved our cake with the help of a double boiler and leave to cool down. For oven put the temperature to 180 degrees and bake 50 minutes. But here, guided by your oven and check the readiness of the torch.
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