Cupcakes with jam

Cupcakes with jam

2 cups of flour
0.5 cup sugar
150 g butter
1 cup sour cream
3 eggs
grated zest of lemon 0.5
2 tsp. baking powder
0.5 cups dried apricots
0.5 cup jam
1 tbsp. l powdered sugar
1 tbsp. l almond flakes

Step 1
Dried apricots washed, dried and cut into pieces. Beat eggs with sugar. Add sour cream and softened butter, mix well. Gradually add sifted flour and baking powder. Connect the dough with zest and dried apricots.
Step 2
Preheat oven to 180 ° C. Sprinkle with silicone muffins and fill with half the dough. Put on the dough to 1 tsp. jam, cover 1-2 tbsp. l test. Bake for 20 minutes.
Step 3
Combine almond flakes with powdered sugar. Before serving, sprinkle the finished cupcakes with almond mixture.

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