Lenten cupcake with cherries. Step-by-step recipe with photos Lenten muffins with cocoa and cherries

A gorgeous, moist, chocolatey, and moist cupcake made with simple, lean ingredients. This Lenten chocolate cupcake with cherries everyone who tries it will like it. The baked goods have a moist texture and are very similar in taste to a delicate soufflé. If you keep the cake in the oven for more time, it will dry out slightly and have its usual structure.

Ingredients

To prepare a lean chocolate muffin with cherries we will need:
400 g frozen pitted cherries;
1 cup cherry liquid;
2 cups of flour;

2 tbsp. l. honey;
1/2 cup sunflower oil;
1/2 cup sugar;
2 tbsp. l. cocoa;

11 g baking powder;
11 g vanilla sugar;
1/4 tsp. salt.

Cooking steps

Defrost the cherries, pour the juice that the cherries release into a glass. If the resulting juice is less than a glass, add water until the required amount of liquid comes out.

Separately mix vegetable oil, sugar, vanilla sugar, cocoa, salt and baking powder.

Add honey, flour and the liquid that formed from the cherries.

Mix the dough for lean chocolate cake and add cherries.

Mix everything until smooth, the dough turns out like thick sour cream.

Pour the dough into the prepared mold (the silicone mold does not need to be greased with oil).

Bake in a preheated oven at 180 degrees for about 50 minutes (until dry).

Calories: Not specified
Cooking time: Not indicated

You can also cook delicious food from a very ascetic set of products. And you won’t need sour cream, eggs, or butter, and even more so, you won’t have to spend the rest of the evening or half the weekend in the kitchen. Cherry muffin is very easy to prepare, and, perhaps, this is one of the best recipes in terms of price, simplicity and speed of preparation. Well, your family and friends will appreciate the taste of the baked goods - and rest assured, no one will guess that the cake was literally made “from an axe.” All you need is flour, soda with vinegar, canned or fresh (frozen) cherries, water or cherry juice, sugar and vegetable oil. You can bake the cake in any shape or in a frying pan with high sides.

Ingredients:

- water, cherry juice or cherry compote – 2/3 cup;
- vegetable oil – 4 tbsp. l;
- fresh cherries, frozen or in their own juice;
- sugar – 0.5-2/3 cup (to taste);
- soda – 1 tsp (without a slide);
- vinegar – 1.5 tbsp. l;
- flour – 1.5 cups.

How to cook with photos step by step

To prepare a lean cherry muffin, you can take boiled warm water or cherry juice, cherry compote, or you can drain the juice from canned cherries. According to the recipe, the cake is prepared with the juice remaining after defrosting the cherries. Add sugar to the liquid and stir.

Pour in vegetable oil (refined), stir again.

Sift flour into liquid. Mix with a spoon or whisk, thoroughly rubbing all the lumps of flour, even the smallest ones. If there are any lumps left, they will appear as light spots in the finished baked goods and the cherry cupcake will not turn out very neat.

You need to add flour until the dough has the consistency of very thick sour cream. It will not pour out freely from the spoon, but will slowly flow down in heavy waves. If the dough is thin, add more flour until it reaches the desired thickness.

Quench the soda with vinegar and pour into the dough.

This is where amazing transformations will begin to happen to the dough. It will turn from bright pink to lilac, then begin to darken and turn grayish. This cherry juice reacted with soda. Don’t be alarmed, these metamorphoses will not affect the color of the finished baked goods; the cake will turn out very beautiful, honey-colored.

The cherries need to be kept in a sieve for some time to allow the liquid to drain. It is better to do this before preparing the dough, and use cherry juice instead of water. Mix cherries with dough. How many berries to add is a matter of taste, but the more cherries, the tastier the cake.

Grease the mold with oil. Fill with dough to 2/3 of the volume, no more - when baking, the lean cherry cake rises very well. Place the cake in the oven at 180 degrees. Bake for 25-30 minutes depending on the height of the pan. Pierce the finished cake with a skewer - it will come out of the cake dry, without crumbs or lumps of dough.

It is better to cool the cake on a wire rack and cut into pieces when completely cooled. This lean cake turns out very tasty - crumbly, but not dry, fluffy, moderately sweet and with a pleasant sourness of cherries. The cooled cake can be greased with any jam syrup and sprinkled with colored coconut shavings - and you will have a real holiday pastry!

What could be better than the combination of chocolate and cherries? - this is a classic taste. I suggest you try a very easy to prepare, but no less delicious chocolate and cherry cupcake.

Ingredients:

Lightly beat the butter and sugar just until the sugar is incorporated.

Beat the eggs lightly with a whisk.

Add sour cream. Mix until the mass combines.

Mix flour, cocoa, baking powder, vanillin and sift into the liquid mixture.

Stir thoroughly again until the dough is smooth. Place the dough into the mold. I always line the bottom with baking paper first. Then it is easier to remove the finished product.

Thaw the cherries first. Carefully push each cherry into the dough.

Bake until done, about 35 minutes. Look at your oven.

While the cake is baking, prepare the frosting. Melt dark chocolate with milk. White - melt in the microwave and add a teaspoon of vegetable oil. Mix all types of chocolate until smooth.

Lenten muffins are in no way inferior to traditional ones in taste. Don't believe me? Try it! They are light, fluffy, juicy and very flavorful. Instead of cherries, you can add other berries, dried fruits, nuts to the muffins, or you can just make them chocolate without any additives. But my favorite combination is chocolate with cherries. The above quantities make approximately 8 muffins.

Prepare the necessary products.

Sift the flour.

Mix the dry ingredients - flour, sugar, baking powder and cocoa powder. You can replace baking powder with soda and quench with vinegar. You will need approximately 1 tsp. soda But when using soda, it will need to be added to the liquid ingredients.

Mix the liquid ingredients - water with vegetable oil.

Make a well in the dry mixture and pour the liquid ingredients into it. Stir well.

If you are using frozen cherries, you must first defrost them, place them in a colander and let the juice drain. Then the cherries need to be rolled in starch or flour.

Add cherries to the main dough and mix gently.

Pour the dough into the molds, filling them about 1/3 full.

Bake the cupcakes in the oven at 180°C for about 35 minutes.

Ready-made cupcakes can be sprinkled with powdered sugar on top.

Juicy, delicious chocolate-cherry Lenten muffins are ready. Enjoy your tea!

Calories: Not specified
Cooking time: Not indicated

When, for one reason or another, pastries are excluded from the menu, and you want pies so much that it’s impossible to think about anything else, simple recipes for muffins, gingerbreads, etc. will help out. In them, as a rule, some products are easily replaced by others, and the taste does not suffer at all from this. For example, yogurt can be turned into a lean recipe if, instead of dairy products, the dough is kneaded with water or fruit juice or compote. Balancing the taste of baked goods is even easier - add spices, honey, cocoa, dried fruits or fresh, frozen berries. The same recipe for your favorite cupcake can be varied for at least a week, at least two, and each time the taste will be something different.

Lenten cherry cake in winter is prepared from frozen berries or cherries in their own juice; in summer, of course, use fresh cherries. Don’t forget to remove the seeds from fresh berries and don’t drain the juice, it will color the dough and add a cherry aroma to the finished baked goods.

Ingredients:

- Warm water – 0.5 cups;
- sugar – 1 glass;
- vegetable oil – 4-5 tbsp. l;
- frozen or fresh, canned cherries – 1 cup;
- flour – 250 grams;
- cinnamon, nutmeg, cardamom, ground ginger - a pinch (spices optional);
- baking powder – 1.5 tsp (or 1 tsp soda + vinegar).

Recipe with photos step by step:

Heat half a glass of water slightly so that the water feels warmer than room temperature. Pour warm water into the bowl in which we will knead the dough. Add a glass of sugar there. Stir water and sugar until the crystals are almost completely dissolved.




Pour refined vegetable oil into water with sugar.




Sift the flour. Add to the liquid in parts, stirring the dough after each portion. This is a basic Lenten cake recipe, so there are no spices in it. If you decide to add something, mix the sifted flour with spices and then cook according to the recipe.




After all the flour has been added and thoroughly mixed, the dough will acquire a homogeneous creamy consistency.






You can take any cherries for the cupcake: fresh, frozen, canned. Frozen must be thawed, do not drain the juice. Add to the dough along with the juice. Stir. The juice will begin to color the dough pinkish, so you need to stir until the entire dough is evenly colored. Otherwise, the cake will end up with light streaks.




Add baking powder to the dough and mix. The dough will become a little fluffier and not so dense.




Take a round cake pan with a recess in the center, or a rectangular one with high sides. Grease with oil and fill with dough to about two-thirds of the volume.




Place the pan with the cake in an oven preheated to 180 degrees, bake for about an hour (time depends on the height of the pan). We check the baked goods for readiness as usual - take a wooden skewer and pierce it in the highest place. If the stick comes out dry, the cake is ready. If traces of sticky dough are visible, you need to keep it in the oven. Leave the finished cake in the pan for 10-15 minutes, and when it cools down a little, take it out and cool completely on a wire rack.






It is better to cut the cake after it has cooled, when the excess moisture has evaporated and it has gained flavor. Bon appetit!




Author Elena Litvinenko (Sangina)