Description
Delicate cupcakes with the addition of oat flour. Cranberry acidity is complemented perfectly with hot chocolate sauce tangy.
Ingredients
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Flour
200 g
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Oat flour
100 g
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Sugar
100 g
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Chicken egg
2 piece
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Honey
4 Tbsp
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Milk
150 ml
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Leavening agent
1 tsp
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Butter
120 g
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Cranberries
100 g
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Chocolate milk
150 g
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Cream
80 ml
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Chili
Cooking
In a water bath or in microwave to melt the butter, sugar and honey. Leave to cool slightly.
Combine whole wheat and oatmeal flour with the baking powder.
Add in flour, eggs and milk. Mix well. Add the oil mixture, stir again.
Muffin tin grease and fill the dough. Sprinkle the top with cranberries. Bake at 200 degrees for 20-30 minutes (until Golden caps).
For the chocolate sauce heat the cream but do not boil. Pour them chocolate and mixed thoroughly until a homogeneous structure. Add pepper.
Cupcakes serve hot, sprinkled with chocolate sauce.
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