Description
Rye flour is rarely used for baking cupcakes, as it is considered heavy. But this cake turns out very light and tender, despite the fact that there are no eggs, due to the addition of wheat flour and starch. Very simple and quick to prepare, great for family tea parties or unexpected guests. Bake in the oven, whole or in the forms of muffins, and slow cooker.
Ingredients
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Rye flour
130 g
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Flour
100 g
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Sugar
160 g
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Serum
200 ml
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Vegetable oil
5 Tbsp
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Potato starch
20 g
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Water
40 ml
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Leavening agent
15 g
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Cherry
Cooking
Slightly warm the serum (juice, water, yogurt, etc.), pour sugar in it and wait until it is completely dissolved. The amount of sugar depends on Your taste and the number and sweetness of the berries used. Then add the starch, diluted in water, and a little beat up.
In this "mixture" pour 5 tbsp vegetable oil and whisk again.
The next step is to add the cherries, if using fresh or frozen. Candied fruit or dried fruit is best put at the very end, after the flour.
To connect wheat and rye flour with baking powder and sift. Gradually add the dry ingredients to the liquid mixture, knead the dough. The consistency should resemble a fairly thick cream. From the variety and quality of flour, and sifted as it depends on the quantity. You may have to add it, or, conversely, not all will be used.
Preheat the oven to 180 degrees. At this time a baking dish (preferably with a center in the middle) oil, fill batter up to 2/3 of the height. Bake for about 30-40 min Orientiruites on your oven.
The cooled cake remove from the form and decorate as desired, for example, sprinkle with powdered sugar as in this case. The photo of the cupcake with the addition of cherry juice. Since serum is not enough:)
In the context of.
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