Cupcakes with ganache and cranberry cream

Description

Delicate, airy vanilla cupcakes with a ganache of white chocolate and flavored cream, garnished with candied cranberries, will not leave indifferent any sweet tooth. Invite everyone to a tea party and fun treat!

Ingredients

Cranberry

60 g
Water

60 ml
Sugar

95 g
Flour

80 g
Leavening agent

0.5 pack
Milk

45 ml
Water

1 Tbsp
Butter

45 g
Sugar

80 g
Sour cream

45 g
Vanilla

0.75 tsp
Egg white

2 piece
White chocolate

85 g
Cream

30 ml
Cranberry

60 g
Water

1 Tbsp
Sugar

50 g
Butter

55 g
Cream

50 ml
Powdered sugar

170 g

Cooking

For making candied cranberries to combine 60 g of sugar with water in a small saucepan. Cook on medium heat until the sugar is dissolved, occasionally shaking the pan slightly.

Pour syrup in a heatproof bowl and allow to cool for 10 minutes. Add cranberries and mix gently.

Cover the bowl with a lid or cling film and leave overnight in the fridge. 35 g granulated sugar pour into a flat plate. Gently lay the cranberries in a colander, then a couple of times to roll them in sugar. Spread sugared cranberries on a baking paper and allow to dry for one hour. Get a beautiful, colorful decoration for festive desserts and cocktails.

For the dough to combine the flour with the baking powder.

In a separate container mix the milk and water.

Cream the butter and sugar to put in a separate bowl.

To enable the mixer to medium speed and beat the butter and sugar until light in color and fluffy, about 3 to 4 minutes.

Add vanilla extract and sour cream and beat just a minute, until smooth.

Add 1 egg white, whisk until smooth. Add the remaining protein and beat again until smooth.

Switch the mixer to low speed. Add half flour mixture and beat until all flour is not connected with the test.

Add the entire milk mixture and beat until full combination.

Add the remaining flour mixture and beat until smooth on low speed of mixer.

Liners for cupcakes put into a form for baking cupcakes. To fill their dough in half.

Bake in a preheated 180° oven for 20 minutes or until inserted toothpick will remain dry. To get the cupcakes out of the oven and let them cool for 5 minutes. Then transfer them not the grill until cool.

To prepare the ganache grate white chocolate on a coarse grater.

Bring the cream to a boil, pour them on the chocolate chips and stir well until complete dissolution of chocolate. Cover the bowl with chocolate with plastic wrap and cool slightly for 5 minutes, Then whisk until smooth. Leave at room temperature until completely cooled and thickened while you prepare the cream..

For the cream combine cranberries, water and sugar in a small saucepan and cook over medium heat for about 5-7 minutes, until cranberries begin to "shoot". Remove the saucepan from the heat and allow to cool for 5 minutes.