Description
Fragrant, moderately moist muffins with winter berries - cranberries. Delicate cupcakes under the cap of sweet cream with a sweet and sour Kurd, and inside-explosion of flavor and taste! Cupcakes I made 1/2 the norms of the test, the cream entirely, and Kurd-1/4. Combining jam and tea you can get many options of flavors!
Ingredients
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Flour
250 g
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Sugar
160 g
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Chicken egg
2 piece
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Butter
90 g
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Leavening agent
1 tsp
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Black tea
3 Tbsp
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Jam
160 g
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Cranberry
150 g
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Water
150 ml
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Cheese
180 g
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Cream
80 ml
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Powdered sugar
30 g
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Cranberry
300 g
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Butter
60 g
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Yolk egg
4 piece
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Water
180 ml
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Sugar
100 g
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Lemon juice
0.5 Tbsp
Cooking
In the first place to brew tea, mix flour with baking powder, turn the oven on 190 deg
Blend butter with sugar
Beat the egg
Mix oil mixture with the yolk, whip
Pour the strained, cooled tea
Add the marmalade and cranberries
Add the flour with the baking powder, mix everything and put the dough in molds. Bake in preheated oven for 25-30 minutes (focus on your oven), until dry wooden sticks.
For Kurd - boil the cranberries with water 25 minutes
Grind cranberries through a sieve to remove skins and seeds
Beat egg yolks and gradually with constant stirring to enter in the cranberries and boil for 8 minutes on low heat, add sugar, lemon juice, stir and cool.
For the cream mix all ingredients, spread the cream on the cupcakes and pour the cooled Kurds.
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