Orange cupcake with cranberries and egg white frosting

Orange Cake with Cranberries and Protein Glaze is a wild riot of flavors in one cake. Bright in taste and aroma, orange and cranberry are combined in a tender, friable dough. The cupcake turns out to be quite dense and satisfying and can serve as a treat even for a large company. Such beautiful and tasty pastries always please the eye and, filling the house with aromas, enhances the feeling of comfort and anticipation of the holiday!

Ingredients

• Butter (soft) - 220 g
• Sour cream - 150 g
• Eggs - 3 pcs.
• Sugar - 200 g
• Orange - 250 g
• Cranberries - 100-120 g
• Flour - 350 g + 1 tbsp. cranberry spoon
• Baking powder - 1 teaspoon
• Soda - 1/3 teaspoon
• Starch - 80 g
• Salt - 1/3 teaspoon
• For glaze:
• Egg white - 1 pc.
• Powdered sugar - 100 g
• To grease the mold:
• Butter - as needed
• For decoration (optional):
• Nuts (I have peanuts) - 25-30 g

Directions

1. We prepare products.
2. The butter should be softened - we take it out of the refrigerator in advance.
3. Flour will need a little more than 2.5 cups with a capacity of 200 ml.
4. In the process of cooking, you will need foil.
5. Wash the cranberries and dry them on a paper towel.
6. Sprinkle berries with 1 tbsp. spoonful of flour and mix gently.
7. With the help of a fine grater, remove the zest from the orange (the outer orange layer of the peel). Squeeze out the juice from the orange (for the recipe you will need 60 ml).
8. Combine the softened butter with sugar and mix with a mixer for 5 minutes.
9. Then we introduce eggs one at a time, beating the oil mass after each addition for 1-2 minutes.
10. In a bowl, sift half of the flour with soda and baking powder.
11. Turn on the oven to heat up to 180 degrees.
12. We introduce flour with baking powder into the butter-egg mass.
13. Add orange juice, zest, sour cream. We beat.
14. The remaining flour is also sift and mixed with starch.
15. We introduce the starch-flour mixture into the dough. Mix thoroughly.
16. Grease a cake pan (I have a 25x13x6 cm shape) with butter.
17. We spread 1/3 of the dough, level the surface.
18. We spread 1/3 of the berries, slightly pressing them into the dough.
19. Thus, in three visits, lay out all the dough and berries. We send the cake to the oven preheated to 180 degrees for 50-60 minutes.
20. When the cake is browned on top, but not yet ready inside (after about 40 minutes), cover it with foil and continue baking.
21. We check the readiness of the cake with a wooden skewer (if the skewer comes out dry and clean - it's ready).
22. Take the cake out of the oven and let cool completely in the tin.
23. At this time, we make the glaze: we combine the egg white and powdered sugar.
24. Grind with a fork for 15-20 minutes.
25. Cupcake can be additionally decorated with nuts. Toast the nuts in a dry frying pan until a characteristic aroma appears.
26. Chop the nuts with a knife (I prefer not too finely).
27. Once the cake has completely cooled, take it out of the mold and pour over the icing.
28. Sprinkle the cake with nuts and let the frosting set.
29. Orange cupcake with cranberries and protein glaze is ready.
30. Cut the cake into serving pieces and serve.
31. Bon appetit!