Lemon Bundt Cranberry Cupcake

Lemon Bundt Cranberry Cupcake – A Detailed recipe cooking. Photo of the dish: СтивGirelt Time: 13 hours. 25 minutes Difficulty: Easy Portions: 8 V 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.

Ingredients for the recipe:

Cake

• 3 tbsp. sifted wheat flour, plus more for forms
• 350 gr diced unsalted butter room temperature, plus more for the form
• 350 gr fresh or frozen cranberries, thaw if frozen
• 2.5 tbsp. Sahara
• 6 tbsp. l whole milk
• 4 large eggs plus 2 egg yolks
• 2 tsp vanilla extract
• 2 tbsp. l finely grated lemon peel
• 1.5 tsp baking powder
• 1/2 tsp salt
• Prepare the mold: grease and sprinkle with flour round corrugated shape with a hole in the center for 10 tbsp. (2,4 l.)

Syrup and icing

• 1/4 Art. Sahara
• 1/2 tbsp. plus 2 tbsp. l lemon juice
• 1.5 tbsp. powdered sugar

Recipes with similar ingredients: premium flour, eggs, milk, vanilla extract, icing sugar, lemon juice, cranberries

Recipe preparation:

1. Heat the cranberries in a saucepan until it starts to give its the juice. Add 3/4 tbsp. granulated sugar and cook on medium fire until the mixture is boiled until 1 and 1/4 tbsp., about 15 minutes. Allow to cool completely.
2. Place the grate in the center of the oven and heat to 180 ° C.
3. In a medium bowl, beat milk, whole eggs, and yolks and vanilla. large bowl mix 3 tbsp. flour, 1 and 3/4 tbsp. the remaining sugar lemon zest, baking powder and salt. Add 350 gr. creamy oil and mix with a mixer at low speed until the mixture get wet. Add half the milk mixture, increase the speed to medium and mix for 1 minute. Add the remaining dairy mix in two portions, mixing between each addition. Peel the dough from the sides of the bowl and continue to mix another, about 30 seconds.
4. Pour 2/3 of the dough into the mold. Put the cranberry mixture in the center test (do not let her touch the form). Pour the remaining on top dough and flatten. Bake until a toothpick, inserted into the center of the cake, will not come out clean, from 55 to 60 minutes.
5. Meanwhile, make syrup: in a saucepan on slow dissolve 1/4 tbsp. granulated sugar in 1/2 tbsp. lemon juice. Remove the cupcake from the oven, pierce the surface with skewer and pour in syrup. Allow to cool in shape for 10 minutes. Neatly turn the cupcake onto a grid covered with parchment paper, and cool completely. Tightly wrap the cupcake with foil and let stand in overnight.
6. When you are ready to serve, beat the powdered sugar and 2 tbsp. l remaining lemon juice. Pour the cupcake with icing.