Recipe tested today, the cupcake is very beautiful in structure, not cloying, delicate, with berry puree. I turned out not such a bright picture for the first time as the author (thank you Nina Tarasova for the recipe), but I'll repeat and try to match. Really worth to share with you! Let's start to cook!
|Cooking time 60 minutes||Number of servings 8|
Will beat into a soft mousse the oil at room temperature with the sugar until light fluffy mass. Then one will start to drive to a creamy mass of eggs.
Add the vanilla essence.
Natural yogurt. I have my own home. You can take Greek or thermostatic or yogurt, in General, dense texture with no additives.
Mix the flour with salt and baking powder and add to the dough.
Look what we got dough! Rather compact, at the same time gentle, this creamy...
In a pre-greased form put half of the dough and it staggered the berry puree. Oh! Now about the puree will tell more in detail...
We have 2 kinds of sauce: dark and lighter berries. The author is a BlackBerry and raspberry. I have black currants and strawberries.
Berries (fresh or frozen - then thawed) Porirua blender, if necessary (for example the black currant I needed to do it) to wipe through a sieve. We need 100 g of each species.
Take a toothpick and draw through the entire test zigzags.
Bake the cake at 180 degrees until dry toothpick, it took me about 35-40 minutes.
When cooled muffin you can sprinkle sugar powder.
Pour yourself a Cup of tea and enjoy fabulously soft, creamy-berry slice of cake.