Slow Cooker Sour Cream Cupcake

Simple homemade cakes for family tea. If you have fatty homemade sour cream lingering in your refrigerator, don’t rush to throw it away! You can bake a wonderful cupcake from it! This recipe is convenient because you don’t need to add butter to the dough, just a little vegetable oil. You can use any dried fruits, nuts, fresh or frozen berries as filling. And using a multicooker will free the housewife from the hot oven in the summer heat.
cook time: 1h 30 min
Ruby Colston
Slow Cooker Sour Cream Cupcake

Nutrition Facts (per serving)

318
Calories
17g
Fat
33g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Salt (pinch) to taste
Sugar 170 g
Wheat flour 180 g
Vanillin (on the tip of a spoon) 1 g
Eggs (average) 4 pc
Walnuts 50 g
Sour cream (home) 270 g
Raisin 50 g
Vegetable oil 60 ml
Baking powder 1.5 tsp

Recipe instructions

Step 1

Step 1
Set of products.

Step 2

Step 2
Beat eggs with salt, sugar and vanilla. Then add sour cream and beat again.

Step 3

Step 3
Add flour, sifted with baking powder, mix with a spatula

Step 4

Step 4
Add raisins and chopped nuts, mix.

Step 5

Step 5
Lastly, add vegetable oil.

Step 6

Step 6
Grease the multicooker bowl with oil, pour in the dough, and carefully level it with a spatula.

Step 7

Step 7
Turn on the Baking mode for an hour. After the signal, we keep it on Heating for thirty minutes.

Step 8

Step 8
Carefully tip the cake onto a plate, cool and decorate as desired. Happy baking!

Additional rubrics

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