Description
Juicy cakes with sour currant. In season, of course, it is better to cook with fresh berries, winter suit frozen. I baked with black currants, but it's not the only way of filler. You can use all sorts of berries, as long as they were sour.
Ingredients
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Rice flakes
1 cup
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Yogurt
1 cup
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Brown sugar
4 Tbsp
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Chicken egg
1 piece
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Flour
150 g
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Leavening agent
1 tsp
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Butter
100 g
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Black currants
200 g
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Sugar
4 Tbsp
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Powdered sugar
-
Mint
Cooking
Summer is the perfect time for such baking, as the abundance of fresh berries. Flakes Mistral-product year-round.
Fill rice flakes with yogurt and leave for 15 minutes. In fact, adding berries or simply with nothing at the end of this time the dish is ready, however, not cupcake))). I love Breakfast so.
But for baking the cake still needs a little work. Combine egg and sugar. I have brown Mistral. Shall pound with a whisk and leave to stand until the sugar is dissolved.
Mix the washed and dried currants with the sugar and set aside aside.
The currants we had gathered.
Add the butter to the egg-sugar mixture and carefully, whisking, stir.
Add the cereal.
And flour.
On the bottom of the greased forms add the berries. About a third or quarter of the form
On top of the spoon spread the dough.
Bake in the oven for about 25-30 minutes at a temperature of 180°C
Cute and appetizing. If you put more berries cupcake will be in berry sauce and the top and sides. If smaller berries will only domes.
Cut into portions. Serve dusted with icing sugar and garnish, for example, mint. Very tasty it will be with ice cream.
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