Description
I like this cupcake top is covered with melted marmalade and spread on top of nuts and candied fruits and again, marmalade. Today I decided to try instead of the marmalade take the raspberry jelly from Dr.Oetker. It turned out very well. Moderately sweet, spicy with raspberry and brandy taste and flavor of nut meats and candied fruits.
Ingredients
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Sugar
100 g
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Butter
150 g
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Cinnamon
0.5 tsp
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Vanilla sugar
1 pack
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Chicken egg
2 piece
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Cognac
2 Tbsp
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Flour
150 g
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Leavening agent
1 tsp
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Candied
100 g
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Jelly
1 pack
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Salt
0.25 tsp
Cooking
Sugar mixed with cinnamon, vanilla sugar and a pinch of salt. The oil you need in advance remove from the refrigerator, that it is soft.
With a fork mix combined with butter.
Broke the eggs and poured the brandy. Joined.
The flour was sifted on the spoon and got in the mix.
Candied fruits, nuts divided in half. Half added to the batter, pre-breaking large nuts not very finely (hazelnuts, cashews, peanuts, almonds). Got evenly.
Form a single greased with butter. Put the dough. Put in preheated oven to 180C for 40 minutes. Checked with a toothpick and took it out. Be guided by your oven.
Was allowed to cool. Jelly took Dr.Oetker. Heated water to boiling water.
Did everything as stated on the packaging. Gave a little too cool.
On top put the second half of the candied nuts and filled jelly. Jelly says that it freezes for 4 hours. I sent the cupcake in the fridge overnight.
Ready.
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