Friday, February 8, 2019


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  This cupcake became my pride in “quick” baking.
I can not tell you how many times he rescued me before the arrival of guests. I can not count how many variations of this cake I did. I can not describe how much praise I heard about him. Therefore, I can not, do not share with you this recipe.


For the sponges   :

4 eggs
2 tbsp. Sahara
200 g sour cream
1 pack of margarine
1 tbsp. flour
3 tbsp. cocoa
40 g of black chocolate
50 g of dried apricots
50g raisins
baking powder
vanilla sugar

For the glaze:
100-120 grams of black chocolate
100 ml of milk or cream
1st.l. butter

Knock the eggs in a bowl, add sugar, vanilla sugar, mix and let stand until the sugar is melted. Then beat the eggs until thick foam, at least 5 minutes.

Add sour cream to eggs, mix gently.

Put a pack of margarine out of the fridge and let it stand warm for the margarine to melt, but do not soften it in a microwave or on fire until it is liquid! Divided margarine divided into several parts and slightly whisk with a whisk with eggs, sugar and sour cream. No need to bring to a uniform consistency, even if small lumps remain, so the cake will be softer and tender.

Then pour sifted flour and baking powder. Stir with a whisk.

Divide the dough into 2 parts. In one sift cocoa. In another, add a raisin steamed in water and rolled in flour, chopped apricots into several pieces and chopped in chocolate.

Mix both sides of the dough gently. It should turn out, on a consistence, as thick sour cream. Cocoa dough will be slightly denser than light.

Grease the cake pan with butter or margarine, lightly sprinkle with flour. Pour the dark dough first, followed by white.

For a beautiful pattern, like mine, take a spatula, put in the middle of the test and hold in a circle, throughout the form. Put in a preheated oven and bake at 150 degrees for about 40-50 minutes, depending on the oven.

Willingness to check with a match. If the dough is not taken for a match, then it's done.
Ready to cool the cake in the form, and then just get it and put it on the dish.

For the glaze, melt the chocolate over low heat, stirring constantly.

Then add milk, add oil at the end, mix well. If you want to taste, so that the glaze is not so bitter, add 1 tbsp. sifted icing sugar.

Grease cupcake with glaze

I called this cupcake universal, since an unlimited number of variations can be made from the main test. For example, I made fruit in a season, in one part cocoa, and in another raspberry, or currant, or strawberry. You can make it completely chocolate. Can be completely vanilla with dried fruits or fruits. With and without icing. Moreover, the glaze is also a lot of options.