cherry cupcake

Name: cherry cupcake
Cook time: 20 min
Total time: 20 min
Yield: 24
Ingredients: 7-10 Tbsp fat & flour; 2 (720 ml each) Glasses of cherries; 250 g soft butter; 1 (250 g) cup + 4 tablespoons sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 2 (300 g) beaker flour; 1 package Baking Powder; 100 g flaked almonds

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 24

7-10 Tbsp fat & flour
2 (720 ml each) Glasses of cherries
250 g soft butter
1 (250 g) cup + 4 tablespoons sugar
1 package Vanillin sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
2 (300 g) beaker flour
1 package Baking Powder
100 g flaked almonds

Directions

1
To measure sugar and flour, use a coffee mug that holds 250 ml of liquid. Grease a fat pan (approx. 32 x 39 cm) and dust with flour. Drain the cherries
2
Cream the fat, 1 cup of sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder and stir in portions briefly. Spread on the fat pan. Spread the cherries on top.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 10 minutes. Sprinkle with almonds and 4 tbsp. sugar. Continue baking at the same temperature for about 20 minutes. Cooling down