Sour Cream and Cherry Cupcake

Rating: 3.21 / 5.00 (38 Votes)

Total time: 1 hour

Servings: 16.0 (servings)



Preheat the oven to 170 °C. Grease a baking tray or line with baking paper.

Wash, pit and halve the cherries.

Beat the eggs, sugar, salt and vanilla sugar until frothy. Slowly pour in the oil. Mix flour with baking powder and fold in alternately with the cream.

Spread the dough on the prepared tray and spread the cherry halves on top. Bake at 170° for about 50 minutes. Then allow to cool.

Sprinkle the cooled cake with powdered sugar to taste before serving.

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