Cranberry cupcake

Cranberry muffin is a delicious, aromatic and delicious homemade cakes for family tea. A simple recipe and a decent result: sweet and tender dough, crispy crust and sourness of berries - perfect! If you like Stolichny cupcake, this hottie will be another favorite.

According to this recipe, wheat flour is used of the highest grade, but you will get a cake with lower grade flour (or even whole grain). True, in this case, you will need to independently regulate its amount.

Ingredients

• Wheat flour of the highest grade (360 grams)
• SugarSugar (250 grams)
• Butter (250 grams)
• CranberryCranberry (200 grams)
• Chicken eggs (4 pieces)
• Baking dough (1 tablespoon)
• Vanilla SugarVanilla Sugar (1 teaspoon)
• Cooking Salt Cooking Salt(0.25 teaspoon)

Directions

1. To prepare this delicious and aromatic cake, we need the following ingredients: wheat flour, butter, granulated sugar and vanilla sugar, large chicken eggs (about 55-60 grams each), cranberries, baking powder (I have homemade) and salt.
2. First, you need to prepare a dry mixture: sift 360 grams of wheat flour into a separate bowl, add 1 tablespoon of baking powder and a quarter of a teaspoon of fine salt.
3. We mix everything and additionally sift through a sieve so that there are no lumps left.
4. Wash 200 grams of cranberries well and dry thoroughly. After that, sprinkle with literally a teaspoon of wheat flour and roll over the berries. This will distribute the cranberries evenly throughout the dough.
5. In a voluminous other, in which it is convenient to knead the dough, put 250 grams of soft butter. For a couple of hours, you need to take it out of the refrigerator and leave it to lie on the table at room temperature. Add 250 grams of granulated sugar and a teaspoon of vanilla (for flavor).
6. Beat with a mixer at high speed for at least 10 minutes or until the oil turns white and becomes more fluffy. After one at a time, add four chicken eggs, continuing to beat. That is, we added one egg, it combined with sweet butter and only after that we drive in the next one.
7. The result is a fluffy and airy mass - the basis for the future cake.
8. Pour in the dry flour mixture from step 3 and quickly mix it into the base.
9. You can do this with a spatula or using a mixer, but not for long, otherwise the dough after baking will not be as tender and fluffy as it should be. Once all the flour is moistened, the dough is ready. It is creamy, while keeping its shape and does not flow.
10. Add flour-dipped cranberries.
11. In 4-5 movements, mix the berries into the dough. Everything is ready, you can proceed to baking.
12. We choose a baking dish that is suitable in size (in my case 28x8x7 cm - length / width / height), the bottom and walls of which we cover with pieces of parchment (then there is no need to lubricate with anything). To prevent the paper from moving, we temporarily fix it to the walls with ordinary clothespins, which we simply remove before baking. Of course, you can bake such a cake in a round, oval or square shape - it doesn't matter.
13. We shift the cranberry muffin dough into a mold and level it with a spatula or spoon.
14. We bake a homemade cake in an oven preheated to 200 degrees on an average level for about 20 minutes. Then we lower the temperature to 180 degrees and bake for about 40-45 minutes. I have a gas oven, bottom heating, no convection. It is easy to check the readiness of the cake with a wooden skewer or a toothpick: if it comes out of the dough dry - the baked goods are ready.
15. Let the cake cool for about 10 minutes in the form, then gently take it out by simply pulling on the edges of the parchment. If there are 2 more hands to help, great. When finished, after cooling, the cake with cranberries weighs about 1.2 kilograms - large, enough for everyone.
16. Appetizing, aromatic and delicious homemade cakes for family tea. Sweet and tender dough, crispy crust and sourness of berries - perfect! Cook to your health and bon appetit. friends!