Sour cream cupcake with dried cherries and edible flowers
Author:
Dasha Malahova
Servings: 8
Cooking time: 1 h
A cupcake is always delicious! And also very beautiful if you decorate it with frosting and... real edible flowers!
Author:
Dasha Malahova
Sour cream cupcake with dried cherries and edible flowers
Servings: 8
Cooking time: 1 h
A cupcake is always delicious! And also very beautiful if you decorate it with frosting and... real edible flowers!
Ingredients
| eggs 3 pcs |
| sugar 150 g |
| sour cream 150 ml |
| leavening agent 1 tsp. |
| flour 2 cups |
| olive oil 4 tbsp. |
| butter (for greasing the mold) |
| dried cherries 100 g |
| GLAZURE: |
| powdered sugar 150 g |
| lemon juice |
| edible flowers (for decoration) |
Instructions
Step 1
Beat the eggs with the sugar. Add the sour cream and olive oil.
Step 2
Sift the flour and mixer into the mixture.
Step 3
Sprinkle the dried cherries with a little flour and stir into the batter.
Step 4
Grease a muffin tin with butter, sprinkle with flour and fill with batter. Bake in the oven for 40 minutes at 170°C.
Step 5
Cool the cupcake slightly. Take out of the mold and glaze with a mixture of powdered sugar and lemon juice. Decorate with different colored edible flowers.
