Spiced cranberry candied cupcakes – a detailed recipe cooking. 
Photo of the dish:Ryan Dausch Time: 4 hours. Difficulty: medium Amount: 12 cupcakes The 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:
For cupcakes:
- 1.25 Art. premium flour
- 1 tbsp. l sugar free cocoa powder
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 tbsp. black molasses
- 1/2 tbsp. Sahara
- 1/2 tbsp. vegetable oil
- 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tbsp. boiling water
- 1 large egg, slightly beaten
For candied cranberries:
- 24 pcs. cranberries (if frozen, thaw and drain liquid)
- 3/4 Art. Sahara
- 1/2 tbsp. water
For glaze:
- 3 large eggs at room temperature
- 1.25 Art. Sahara
- 1/4 Art. water
- 2 sprigs of rosemary
- 350 gr unsalted butter at room temperature, diced
Recipes with similar ingredients: premium flour, eggs, molasses, vanilla extract, cocoa, allspice, cloves, rosemary, cranberry
Recipe preparation:
- Making candied cranberries: put the berries in a bowl medium size. Combine 1/2 tbsp. sugar and water. Boil on medium heat in a small saucepan; cook, stirring until sugar will dissolve, about 2 minutes Pour the berries and leave for an hour. Then drain the liquid and pour cranberries remaining 1/4 tbsp. Sahara. Lay the berries and sugar on a baking sheet and dry for 2-3 hours, stirring occasionally.
- At this time, make cupcakes: preheat the oven to 180 ° C. Put paper cups in the cupcake baking dish (12 pcs.) capsules. Mix flour, cocoa powder, allspice in a medium bowl pepper, cloves and salt. In a large bowl, mix molasses, sugar, vegetable oil and vanilla extract. Dissolve soda in boiling water in measuring cup for liquid, and then connect with molasses. To here beat in the flour mixture, egg and mix thoroughly. Pour the dough into molds, filling each two-thirds. Bake about 22 min. until the tops of the cupcakes will spring up with a slight touch. Cool for 5 minutes. in shape and then lay out on the grill for complete cooling.
- Cooking the icing: beat the whites in a stationary mixer with using a whisk at medium speed until soft peaks. Pour 1/4 tbsp. sugar in a large bowl, set aside. Mix the remaining glass of sugar with water and sprigs in a saucepan rosemary and put on medium heat, stirring occasionally, until dissolving sugar.
- Then increase the heat and bring to a boil. Keep up boil for about 5 minutes, until the cooking thermometer will show 113 ° C, and then remove from heat. Using forceps quickly remove the rosemary and transfer to a bowl of sugar, roll and set aside.
- Turn on the mixer and slowly pour the hot syrup into the whipped squirrels aiming at the gap between the corolla and the side utensils. Continue to beat until the dishes and its contents cool down, about 12-15 minutes Change the nozzle to the blade and in parts whisk oil at medium speed. Keep whipping until the glaze will not become uniform and thick. Lay the glaze in pastry bag with a large round nozzle; apply it on cupcakes. Tops decorate with several needles covered rosemary sugar and 2 candied cranberries.
