Cranberries cupcakes – a detailed recipe for cooking. Share with friends: 
Food Photography: Charles Masters Time: 1 hour. 30 min. Complexity: easy Servings: 12 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Cupcakes
- 1.5 tbsp. premium wheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/8 – 1/4 tsp fresh grated nutmeg
- 6 tbsp. l (90 gr.) Unsalted butter, room temperature
- 3/4 Art. Sahara
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 tbsp. sour cream
- 1/2 tbsp. canned cranberry sauce with whole berries
Glaze
- 220 gr unsalted butter, room temperature
- 3 tbsp. powdered sugar
- 1/4 Art. canned cranberry sauce with whole berries
- 1/2 tsp vanilla extract
- A pinch of salt
- Dried Cranberries, Sprinkled
Recipes with similar ingredients: premium flour, eggs, sour cream, vanilla extract, cranberry sauce, nutmeg, dried cranberries
Recipe preparation:
- Make cupcakes: preheat the oven to 180 ° C and insert paper liners into the 12-cup cupcake pan. AT in a medium bowl, mix flour, baking powder, salt, baking soda and nutmeg.
- In a large bowl, beat the creamy with a mixer at medium speed butter and granulated sugar to a homogeneous consistency, about 2 minutes. Add the egg and vanilla and beat until airy consistency, about 3 minutes more. Reduce speed to a minimum; add the flour mixture and mix until it is mixed with liquid ingredients, about 1 minute. Add sour cream and beat until light and airy, about 2 minutes.
- Pour the dough into a mold. Bake cupcakes until a toothpick inserted in the center will not come out clean, about 22 minutes. Cool slightly, then make small indentations in the center of each cupcake is the back of a small spoon. Fill out each depression with a few teaspoons of cranberry sauce. Place the cupcakes on the wire rack and refrigerate completely.
- Meanwhile, make the icing: in a large bowl beat butter with a mixer at medium speed and 1 tbsp. icing sugar, until smooth, about 2 minutes. Reduce mixer speed to moderately medium; gradually add 2 tbsp. the remaining powdered sugar and beat until air state, about 2 minutes. Increase mixer speed; mix with cranberry sauce, vanilla and salt. Apply icing on cupcakes and garnish with dried cranberries on top.
