Beautiful and delicious portioned cupcakes-changers with more dense base in the form of soft gingerbread and moist, sticky cranberry tops in maple syrup. Each component this dessert contains an interesting ingredient like brown butter – fried butter that gives warm peanuts a touch of cake. Add it to the gingerbread dough, and to the syrup, and to caramel sauce for serving. To prevent cranberries from baking floated to the surface of the dough and when serving lay on a cupcake beautiful topping, be sure to chop it into pieces. Lay out on the bottom of the forms with syrup and pour on top of the gingerbread dough. After turn the finished cupcakes from the molds onto plates and get a real aesthetic pleasure of their chic look. Sprinkle caramel sauce and enjoy. Share with friends: 
Time: 2 hours. 20 minutes. Difficulty: Easy Amount: 6 Cupcakes B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cupcakes
- 1/3 Art. butter
- 1/4 Art. brown sugar
- 1/4 Art. maple syrup
- 1/4 Art. cane molasses
- 1/4 Art. cranberry or apple juice
- 1 tbsp. l finely grated fresh ginger
- 2 tsp finely grated lemon peel
- 1 tbsp. premium flour
- 3/4 tsp soda
- 3/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1 large egg, slightly beaten
Syrup and fruit
- 1.5 tbsp. fresh or frozen cranberries
- 1/3 Art. granulated sugar
- 1/4 Art. butter
- 1/4 Art. brown sugar
- 1/4 Art. maple syrup
Brown butter caramel sauce
- 0.5 tbsp. butter
- 3 tbsp. l water
- 1 tbsp. Sahara
- 3 tbsp. l white corn syrup
- 0.5 tbsp. whipping cream
- 1 tsp vanilla extract
Recipes with similar ingredients: premium flour, cranberries, cranberry juice, apple juice, maple syrup, molasses, lemon zest, ground ginger, nutmeg, cloves, brown butter, cream, eggs
Recipe preparation:
- In a saucepan over medium heat, melt the butter until it does not stop foaming and does not turn brown. Strain butter through cheesecloth or paper coffee filter.
- In a clean saucepan over high heat, bring to a boil, do not stirring water, sugar and corn syrup. Keep cooking syrup without covering the pan and moistening it from time to time pan walls with water, until amber. Remove the pan from the stove and stir in the cream (do not burn yourself with hot steam). Intervene brown butter and vanilla. Cool the sauce to room temperature and put in the refrigerator. Exit: about 1.5 tbsp. Sauce is possible use warm or room temperature and store in refrigerator until the expiration date added to it cream.
- Preheat the oven to 170 ° C. Oil 6 volume ramekins 150 ml. and place them on a baking sheet.
- In a food processor, chop the cranberries granulated sugar. In a pan over medium heat heat the butter until it stops foaming and will turn brown. Add brown sugar and maple syrup and mix until smooth. Spill syrup on ramekina, and on top lay crushed cranberries.
- Melt the butter in a clean saucepan over medium heat, until it stops foaming and turns brown. Add maple syrup, brown sugar, molasses and cranberry or apple juice and, stirring, bring to a boil. Remove from the stove and pour into a bowl. Add grated ginger and lemon zest.
- Sift flour, soda, ground ginger, cinnamon into a separate bowl, cloves and nutmeg. Add the flour mixture to warm butter. mix and mix until smooth. Add the egg and mix thoroughly with a whisk.
- Pour the dough into a ramekin and bake for about 30 minutes, until A tester inserted in the center of the cupcake will not come out clean. Cool muffins for 15 minutes, then put on a plate. You can advance make syrup, fruit and dough and store in the refrigerator, and then bake muffins and serve.
