Two tone cupcake with cherry

Description

This is a recipe my culinary past, when I was cooking lots of Good food website. Now decided to repeat the feat again baked this cake and the result was nothing like it should, but still excellent. Muffin moist and actually very, very gentle, is prepared instantly (only baked for a long time). We recommend you to prepare!

Ingredients

Chicken egg

4 piece
Sugar

0.66 cup
Vanilla
Vegetable oil

5 Tbsp
Leavening agent

1.5 tsp
Flour

2 cup
Cocoa powder

3 Tbsp
Milk

0.333 cup
Cherry

200 g
White chocolate

100 g

Cooking

Make white dough - beat eggs with sugar, gradually add vanilla, vegetable oil, baking powder and flour. The dough should be pretty thick (that's why I wrote 1,5-2 stack. flour). My batter was liquid,so the pattern on the cut out is not the same as necessary,but I followed the recipe (there are just 1.5 cups of flour)

Half of the white dough pour in a form coated with fat and sprinkled with breadcrumbs

The second part of the white dough, add cocoa and pour in the milk. Stir. This batter should be more liquid than white

Carefully pour the dark layer on white

On top sprinkle the cherries (it is not much imbedded, let it be top). The cherries I had frozen, I thawed, liquid drained and the cherries covered with starch

Bake at 180-200 deg. 40-50 minutes. If the middle is baked through - cover with foil. The result should look like - a white layer at the bottom, dark at the top,and cherries in the middle. I so did not happen because the batter was watery. From the top you can sprinkle with grated white chocolate so it is slightly melted