Cupcakes in Molds
6 servings
90 minutes
Cupcakes are a classic dessert of American cuisine, featuring a delicate, airy texture and rich flavor. The origins of this treat date back to the 19th century when individual portions of baked goods became popular among housewives. This version includes tart-sweet cherries that pair wonderfully with the buttery batter, vanilla notes, and a light citrus freshness from lemon zest. Yogurt adds extra softness while baking powder ensures fluffiness. These miniature cupcakes are perfect for morning coffee or afternoon tea, creating a cozy atmosphere of home indulgence. Baked to a golden hue, they fill the kitchen with warmth and aromas of vanilla and butter, making each bite a true delight.
1
Prepare all the ingredients. Take the frozen cherries out of the freezer and leave them in a strainer for 2 hours.
- Frozen cherries: 200 g
2
Mix softened butter with sugar and a pinch of salt until the sugar dissolves.
- Butter: 100 g
- Sugar: 100 g
- Salt: to taste
3
Add the eggs one at a time, mixing the dough thoroughly after each egg.
- Chicken egg: 2 pieces
4
Add yogurt, lemon zest, and vanilla paste.
- Yoghurt: 140 g
- Lemon zest: 1 teaspoon
- Vanilla bean paste: 1 teaspoon
5
Sift the flour with the baking powder and gradually add it to the dough.
- Wheat flour: 220 g
- Baking powder (raising agent): 1 teaspoon
6
Dust the cherries with a small amount of flour. Add to the dough and mix.
- Wheat flour: 220 g
- Frozen cherries: 200 g
7
Fill each cavity of the mold with dough, about ¾ full.
8
Bake in a preheated oven at 160 degrees for about 30 minutes, until the muffins are golden.
9
Remove the muffins from the oven, let them sit on a rack for 10 minutes, then take them out of the mold and let them cool completely.
10
Serve cupcakes with your favorite hot drinks.