Description
Airy, almost weightless berry cupcakes with a light crust and a pleasant citrus note is prepared incredibly fast. The dough is just mixed with a fork. It's a lifesaver when you suddenly have unexpected guests or need a quick treat for my family. The recipe is excerpted from my book by Alexander Seleznev "the Bible of pastry." Prepodnes these cupcakes as a gift lovely Olga Demure.
Ingredients
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Cranberry
60 g
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Water
100 ml
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Flour
140 g
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Brown sugar
100 g
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Leavening agent
0.5 pack
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Lemon peel
2 tsp
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Butter
45 g
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Sour cream
90 g
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Milk
50 ml
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Chicken egg
1 piece
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Lemon juice
1 tsp
Cooking
Lay baking paper capsules.
Cranberries, pour boiling water for 10 minutes.
Mix the flour and sugar. I used unrefined Demerara sugar TM Mistral. It perfectly highlighted the berry taste of the muffins, giving them a light caramel flavor.
Add baking powder, lemon zest, dried with a kitchen towel cranberries and stir.
In flour mixture stir in with a fork the melted butter, sour cream, egg, milk and lemon juice. It takes literally two minutes.
Fill with dough molds halfway. The dough rises very much when baking.
Bake in a preheated 200 degree oven for 20 minutes.
That's all. You can brew tea and enjoy.
Bon appetit!
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