My quince, cleaned and cut into slices. In a saucepan, add water and put the peel of quince, bring to a boil and boil on low heat for 5-10 minutes (I did let the fragrance of the quince was more pronounced, since the main flavor is in the skins that is). Then peel and take out the throw, poison in the water the pulp and cook until tender, then RUB the puree. Separately cook rice porridge with milk, salt to taste, add to it the vanilla sugar and 2-3 tablespoons (to taste) condensed milk. When the rice is half ready, add mashed quince.

In the finished porridge is warm, add the butter. And allow to cool to room temperature. B the cooled porridge add eggs, beat with a mixer (if the mass of the brownie mix in the bowl of a food processor with knife, the texture will end up more tender).

Then beat in the flour together with the baking powder. A muffin tin greased with a little butter or oil, fill it the resulting dough, I have it fits not very strong, so the form is filled to the brim. Bake at temperature 200 - 220 degrees until Golden brown.

Cupcakes allow to cool. Before serving, prepare sauce. To do this, using a blender grind the berries together with yogurt and condensed milk (if desired you can substitute a small amount of honey).

The sauce is ready, the color is very delicate))).

Remove the cooled cakes from molds. Before serving, decorate as desired with sauce of berries or yogurt.