Cupcake with strawberries, on kefir
Why do we like this cupcake with strawberries on kefir? For ease of preparation, perfectly balanced taste, delicate texture, and also for an interesting solution with decor: the top of the pastry is covered with strawberries lightly fried in butter. It turns out very original! It is best, of course, to cook a cupcake with seasonal strawberries, the most fragrant, juicy and sweet. Your country house is just perfect! Then the aroma of a cupcake with strawberries on kefir will gather the household at the table long before it is ready, and you won’t have to call anyone again.
Ingredients
Servings 6–8- 300 g strawberries
- 150 g kefir
- 300 g flour
- 70 g semolina
- 150 g brown sugar
- 1 st. l. vanilla sugar
- 125 g + 50 g butter
- 2 large eggs + 1 protein
- 2 h. l. tertoy cedar lyme
- 0.5 tsp soda
- a pinch of salt
- butter and flour for mold
Cooking
Step 1
Preheat oven to 180°C. Remove the stalks from the strawberries, cut the strawberries into thick circles and fry in 50 g of butter over high heat, 2 minutes. Transfer to a plate and chill.
Step 2
Prepare the cake batter. Beat 125g soft butter with brown and vanilla sugar until fluffy. Whisking constantly, add the eggs, one at a time, and then the egg white.
Step 3
Mix kefir with lime zest and soda. Sift flour with salt, add semolina and mix. Adding flour and kefir alternately to the base of butter with eggs, knead the dough. Do not knead thoroughly, let lumps remain.
Step 4
Lubricate a rectangular deep cake pan with oil, sprinkle with flour, put the dough into it, put the strawberries on top and drown it slightly. Bake in the center of the oven for 50-60 minutes. Cool the finished cake in the form on the wire rack, 15 minutes. Then take out and cool completely.