Homemade cranberry-almond cupcake

Homemade cranberry-almond cupcake

280 g flour
80 g almond flour
225 g butter at room temperature
200 g sugar
200 g brown sugar
3 large eggs
1.5 tsp vanilla extract
220 g yogurt
90 g roasted almonds
1 cup fresh or frozen cranberries
1/2 cup dried cranberries
1/2 tsp ground cinnamon
1/2 tsp ground dried ginger
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
For glaze:
1/3 cup powdered sugar
4 tsp orange juice

Step 1
Preheat the oven to 175 ° C. Lubricate and sprinkle with flour a cake pan with a tube in the middle with a volume of about 2.4 liters.
Step 2
Coarsely chop the almonds.
Step 3
Sift the flour and mix with almond flour, spices, salt, soda and baking powder.
Step 4
Beat the butter with all the sugar in an electric mixer to a light cream. Continuing to beat, add 1 egg each time, waiting until the egg is completely mixed with the oil mixture.

Add vanilla extract and yogurt. Pour in the flour and spices and mix quickly.
Step 5
Stir in the dough almonds, fresh (frozen) and dried cranberries.
Step 6
Transfer the dough into the prepared form. Put the cake pan in the oven and bake for about 1 hour 10 minutes, check the readiness with a wooden stick. Leave the cupcake in shape for 10-15 minutes, then turn it over to the wire rack and cool completely.
Step 7
For icing, mix powdered sugar and 2 tsp. orange juice. Stir until sugar is completely dissolved. Add the remaining juice in half a spoon, stirring well, until the glaze becomes similar in texture to thick cream. Pour the cupcake with icing and leave for 30 minutes.

Homemade cranberry-almond cupcake
Homemade cranberry-almond cupcake

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