Tea cupcakes with cranberry curd
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Fragrant, moderately moist muffins with winter berries - cranberries. Delicate cupcakes under the cap of sweet cream with a sweet and sour Kurd, and inside-explosion of flavor and taste! Cupcakes I made 1/2 the norms of the test, the cream entirely, and Kurd-1/4. Combining jam and tea you can get many options of flavors!
Ingredients for Tea cupcakes with cranberry curd
- Flour - 250 g
- Sugar - 160 g
- Chicken egg - 2 PCs
- Butter - 90 g
- Leavening agent - 1 tsp.
- Black tea - 3 tbsp.
- Jam - 160 g
- Cranberry - 150 g
- Water - 150 ml
- Curd - 180 g
- Cream - 80 ml
- Powdered sugar - 30 g
- Cranberry - 300 g
- Butter - 60 g
- Yolk egg - 4 PCs
- Water - 180 ml
- Sugar - 100 g
- Lemon juice - 1/2 tbsp
Step by step instruction of cooking Tea cupcakes with cranberry curd
Шаг 1
In the first place to brew tea, mix flour with baking powder, turn the oven on 190 deg
Шаг 2
Blend butter with sugar
Шаг 3
Beat the egg
Шаг 4
Mix oil mixture with the yolk, whip
Шаг 5
Pour the strained, cooled tea
Шаг 6
Add the marmalade and cranberries
Шаг 7
Add the flour with the baking powder, mix everything and put the dough in molds. Bake in preheated oven for 25-30 minutes (focus on your oven), until dry wooden sticks.
Шаг 8
For Kurd - boil the cranberries with water 25 minutes
Шаг 9
Grind cranberries through a sieve to remove skins and seeds
Шаг 10
Beat egg yolks and gradually with constant stirring to enter in the cranberries and boil for 8 minutes on low heat, add sugar, lemon juice, stir and cool.
Шаг 11
For the cream mix all ingredients, spread the cream on the cupcakes and pour the cooled Kurds.