Raspberry Ginger Cupcake – A Detailed recipe cooking. 
Photo of the dish: КонPulos Time: 1 hour. 25 minutes Difficulty: easy Servings: 8 – 10 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
- 1 tbsp. without 1 tbsp. l (85 gr.) Confectionery flour (wheat flour finely ground with a low protein content of 8 – 10%) or 3/4 tbsp. premium wheat flour, plus 2 tbsp. l potato starch
- 1.5 tbsp. (165 gr.) Powdered sugar, and a little more for sprinkles
- 1/4 tsp finely ground salts
- 11 proteins of large eggs, room temperature
- 1.5 tsp tartar
- 1 tbsp. granulated sugar
- 1 tsp vanilla extract
- 1 tsp finely grated lime zest
- 3 tbsp. l finely grated peeled ginger
Raspberry sauce
- 700 ml raspberries
- 1/3 Art. granulated sugar
- 1/2 tsp finely grated lime zest
- 1 tsp freshly squeezed lime juice
Recipes with similar ingredients: confectionery flour, higher flour varieties, starch, icing sugar, eggs, tartar, vanilla extract, lime zest, ginger root, raspberry, lime juice
Recipe preparation:
- Prepare a cupcake: preheat the oven to 180 ° C. Sift flour, icing sugar and salt twice in a bowl.
- Beat egg whites with a mixer at medium speed until foam formation. Add tartar and continue to whisk until lush mass formation, approximately 5 min. Add gradually granulated sugar, approximately 1 tbsp. l at one time then increase the mixer speed to high and continue to whisk until formation of a dense mass, 12-15 minutes Add vanilla extract, zest of lime, ginger and beat a little.
- Add one quarter of the flour mixture to the egg mass and carefully mix with a rubber spatula. Add the remaining three parts of the mixture flour kneading at intervals. Pour the batter into a round baking dish with a diameter of 25 cm. Bake a cupcake until the surface will not become elastic, 40-50 minutes. Check availability with a toothpick, piercing the cupcake in the center, it should be clean. Remove the cupcake from the oven and refrigerate completely. Take cupcake out forms.
- Prepare raspberry sauce: mix in a blender 500 ml. raspberries, 2 tbsp. l water, granulated sugar, zest and lime juice, grind in mashed potatoes. Strain the sauce through a sieve in order to remove the seeds. Sprinkle the cake with icing sugar, pour raspberry the sauce. Garnish with the remaining raspberries. You might be interested in this Rainbow cake recipe.
