Recipe of lemon muffins with cherries

To bake lemon cupcakes with cherries, you will need:
- 150 g dried cherries (or raisins);
- 1 lemon;
- 4 eggs;
- 500-600 grams of wheat flour;
- 250 g of sour cream;
- 150-200 g butter;
- 200 g of sugar;
- 1 sachet of vanilla sugar;
- 1 sachet of baking powder;
- 1/3 teaspoon of baking soda.

Cover dried cherries with boiling water for 20 minutes. After this time drain the water, and the cherries drain on paper towel.

Beat with a whisk or with a mixer eggs with sugar and vanilla in a thick foam. Add sour cream, melted butter. Gradually add to the mixture the flour with the baking powder and mix everything well. The consistency of the batter should be like thick cream.

Carefully wash the lemon, rinse it with boiling water, grate the zest, and from the pulp squeeze the juice and add the zest to the dough. There also put baking soda and prepared cherries.

Muffin tin brush with melted butter, sprinkle lightly with flour and place the dough in them. Bake the cupcakes in the oven for 20-25 minutes at a temperature of 200oC.

Recipe honey cupcakes

For making delicious cupcakes for this recipe it is necessary to take the following products:
- 75 g of honey;
- 50 g of sugar;
- 50 g of margarine;
- 110 g of flour;
- 50 g chopped walnut kernels
- ½ Tsp of baking soda;
- 1 egg;
For the glaze:
- 100 g fine granulated sugar;
- 50 g chopped nuts.

Put in a bowl the honey, margarine and sugar and melt them on low heat, not boiling. Stir in the melted mixture of wheat flour, sifted through a sieve and mixed with half a teaspoon (without top) of baking soda, add vanilla, crushed in a mortar and walnuts and whipped separately and the egg. Everything is very thoroughly mix to obtain a homogeneous mass.

Grease the molds with melted margarine. Divide the dough into 10-14 servings, fill the molds and slightly mash with hand. Bake the muffins in the oven at 180oC for 15-20 minutes.

Finished cakes remove from the molds. Cover with towel and let cool, then cover with glaze. For its preparation connect the sugar with 2 tablespoons of water, put on low heat and, stirring, heat the syrup until the sugar is dissolved, add any flavouring substance (vanilla, ginger, cinnamon, lemon, orange zest) and stir. Apply the prepared icing on the cooled cupcakes and sprinkle with crushed walnut kernels.