Prepared in advance, this dessert is the perfect solution for Sunday gatherings. The cupcake is big, wet, thanks fresh lemon juice and sour cream, and you can decorate it chopped rhubarb glaze and red berry jam glaze. друзьями: 
Time: 2 час.40 min Difficulty: medium Servings: 10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake:
- 3 and 1/4 Art. sifted wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 3/4 Art. sour cream
- Finely grated zest of 1 lemon
- 1/4 Art. lemon juice
- 2 tbsp. l natural vanilla extract
- 4 eggs of category CO
- 2 and 1/4 Art. Sahara
- 3/4 Art. vegetable oil
Glaze:
- 1.5 tbsp. (about 170 gr.) fresh or frozen finely chopped rhubarb (thaw)
- 1 tbsp. (can of 340 gr.) jam from red berries (such as strawberries, red currants, lingonberries or red raspberries without pitted)
- 1-2 tbsp. l water
- A pinch of fine salt
- 1/2 tsp natural vanilla extract
- Optional equipment: cake pan with grooves and hole inside with a volume of 10 tbsp.
Recipes with similar ingredients: eggs, sour cream, lemon juice, lemon zest, rhubarb, strawberries, currants, raspberries, lingonberries, vanilla extract, premium flour, biscuit dough
Recipe preparation:
- Place the wire rack in the middle of the oven and preheat it to 180 degrees. Lubricate the cake pan abundantly with shortening (culinary grease) and sprinkle with flour. In a large bowl, mix the flour, baking powder, soda and salt. In another bowl, mix the sour cream, zest lemon, lemon juice and vanilla, set aside.
- In another bowl, whisk vigorously whisk eggs with sugar until they will not whiten. Slowly inject the oil to make homogeneous mixture. Add the sour cream mixture and mix. Pour in dry ingredients and mix with a wooden spoon until a little lumpy dough. Pour the dough into the prepared form.
- Bake a cupcake for 1 hour until it starts to lag behind the edges of the form, and a toothpick inserted in the center will not come out clean. Cool for 10 minutes, then transfer from mold to wire rack mounted on a baking sheet. Allow to cool. (Before You can prepare the cupcake in advance.)
- Before serving: In a small saucepan, mix rhubarb, Strawberry jam, water and salt and simmer while boiling until rhubarb will not become transparent and candied, almost like precious stones, about 10 minutes If the glaze is too thick, add some more water. Remove from heat and mix with vanilla extract. Allow to cool slightly. Lay out some glaze on a cupcake, and leave the rest to water sliced slices. Culinary tip: We love to bake this cupcake a day before consumption, so that it ripens and becomes more fragrant. If you bake it in advance, cover it with icing anyway the day you are going to serve it.
