Lean cherry chocolate cupcake


400 gr. frozen cherries
0.5 cups of sugar
2 tbsp. spoons of honey
2 tbsp. tablespoons of cocoa
1 packet of vanilla sugar
a pinch of salt
1 full teaspoon baking powder
2 cups of flour
0.5 cups of vegetable oil


Cherry preset defrost in a bowl, when it thaws, at the bottom of the bowl will hold juice, it should be gently and carefully pour into a glass.
Then, to the cherry juice you need to add warm water so as to obtain a glass of cherry liquid water.
Turn the oven to 180 degrees.
Cake pan or small molds oiled.
Flour mixed with cocoa and baking powder, sift in a bowl separately.
In a deep bowl, mix oil, honey, vanilla sugar and salt, pour cherry water, stir to dissolve sugar.
Add cherries and flour, stir until smooth.
Then pour the batter into the mold.
Bake about 50 minutes, check the readiness of wooden toothpick.
Ready cake cool slightly in the form, and then completely on a wire rack.
Then the cake sprinkled with powdered sugar.

Enjoy your tea and lean!

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