Cupcake with Cherry Flour and Chocolate
by Editorial Staff
This quirky chocolate chip cake has a light almond flavor that is actually the flavor of bird cherry flour.
Servings: 8
Ingredients
- Butter (softened) – 140 g + for greasing the mold
- Eggs – 3 pcs.
- Sugar – 140 g
- Flour – 140 g + for sprinkling the mold
- Bird cherry flour – 60 g
- Dark chocolate – 70 g
- Vanilla sugar – 10 g
- Baking powder – 1 teaspoon
For decoration:
- Powdered sugar – 1 teaspoon
- Fresh mint (optional) – 1 sprig
- Cranberries or red currants (optional) – 10 g
Directions
- Put the soft butter in a bowl and add the sugar. Grind everything to a white mass.
- Add an egg to the butter mass. Whisk everything until smooth.
- Add the rest of the eggs one at a time, whisking well each time.
- Add bird cherry flour (60 g is just over half a 200 ml glass). Stir.
- Add baking powder and vanilla sugar to the dough.
- Sift wheat flour into a bowl (140 g is a little more than a 200 ml glass). Stir the dough until smooth.
- Add chocolate and stir the dough again.
- Grease a 22x12x5 cm cake pan with butter and sprinkle with flour. Pour the dough into the mold. Smooth the surface.
- Place in a preheated oven and bake for 35-40 minutes at 180 degrees.
- Remove the finished cake with bird cherry flour and chocolate from the mold and cool completely on a wire rack. Sprinkle icing sugar on the cooled muffin.
- An appetizing sprig-shaped crack formed in the middle of my cupcake, and I, taking advantage of this similarity, decorated the cupcake with fresh mint leaves and red berries.
Cut the muffin into portions and serve.
Enjoy your meal!
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