Cherry cupcake

Name: Cherry cupcake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 7-10 Tbsp (coffee cup 250 ml); 2 (720 ml each) Glasses of pitted sour cherries/ morello cherries; 250 g Butter or margarine; 1 (240 g) coffee cup sugar + 4-5 tablespoons sugar; 1 package Vanillin sugar; 1 package Citro-back; 6 Eggs (size M); 2 (150 g each) coffee cup flour; 1 package Baking Powder; 100 g flaked almonds; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

7-10 Tbsp (coffee cup 250 ml)
2 (720 ml each) Glasses of pitted sour cherries/ morello cherries
250 g Butter or margarine
1 (240 g) coffee cup sugar + 4-5 tablespoons sugar
1 package Vanillin sugar
1 package Citro-back
6 Eggs (size M)
2 (150 g each) coffee cup flour
1 package Baking Powder
100 g flaked almonds
7-10 Tbsp Fat and flour

Directions

1
Place the cherries on a sieve and drain well. Mix the soft fat, 1 cup of sugar, vanilla sugar and Citro-Back for about 5 minutes with the whisks of the hand mixer until creamy. Add the eggs one after the other, stir well. Mix flour and baking powder and finally stir in briefly. Spread the dough on a greased, flour-dusted fat pan of the oven (approx. 32 x 37 cm) and spread the drained cherries on top.
2
Bake in the preheated oven, middle shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. After approx. 10 minutes, sprinkle the cake with flaked almonds and 4 -5 tablespoons of sugar and bake until done. Place the cake on a cake rack and let it cool down in the fat pan. Whipped cream tastes good with it