Description
I want to offer you unusual, rich muffins with sliced prunes and raisins, on strong tea with bergamot, drenched in Fudge. Definitely try it - it's awesome tasty!
Ingredients
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Raisins
100 g
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Prunes
150 g
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Jam
3 Tbsp
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Black tea
150 ml
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Sour cream
3 Tbsp
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Chicken egg
2 piece
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Flour
250 g
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Vanilla
1 pinch
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Leavening agent
1.5 tsp
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Sugar
120 g
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Butter
50 g
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Sour cream
1 Tbsp
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Sugar
100 g
Cooking
Prunes and raisins washed, dried prunes cut into pieces and pour the strong hot tea laced with or bergamot. Allow to stand until cool.
Beat eggs with vanilla and sugar, add sour cream and jam (I had apricot jam), beat again. I added once rare jam from figs instead of jam - awesome tasty, too!
Add the prunes and raisins with tea, flour and baking powder and whisk.
The dough is spread out on a greased moulds with oiled paper (if not silicone molds)
Put in the preheated oven and bake for 30-35 minutes at 180 degrees.
While the cupcakes bake, prepare the Fudge: melt the butter, a spoonful of sour cream and 100 g of sugar, cook until light thickens 5-7 minutes.
The finished cupcakes cool right in the ramekins, place them on a platter and pour the hot Fudge.
Great cupcakes: fragrant, delicate, soft, juicy, like soaked! And getting ready is not difficult.
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