Faucets

Orange muffins with cranberries. Spicy cupcake with cranberries Cupcakes with cranberries in silicone molds recipes

Finely grate the orange zest and set aside. Squeeze the juice out of the orange. Place the cranberries and half the sugar in a saucepan, add 65 ml of water and the juice. Place on the heat and simmer for 10 minutes until the cranberries are soft. Remove the saucepan from the heat and cool.

Remove the butter from the refrigerator in advance; it should become soft. Beat the butter and sugar until it becomes a fluffy light cream. Add one egg and beat well, then add the second and beat well again.

Sift flour with salt and baking powder. Add flour, milk and sour cream to the butter mixture alternately, beating well each time. Add orange zest.

Preheat the oven to 175°C. Grease a 22cm round springform pan and dust it with flour. Pour the dough into the mold and smooth the surface with a spatula. Carefully pour in the cranberry filling. Bake the cake for 40–45 minutes. Cool in the pan.

This pie can also be made with lingonberries or blackcurrants.

This cupcake is based on a recipe from Irina Chadeeva’s book “Pie Science for Beginners”; she calls it “Spicy Cupcake with Lingonberries”. I have baked this cake several times already, so I have developed some of my own cooking nuances. I share with pleasure.

We need orange zest from about half the fruit. This time I had a fresh orange on hand, so I grated the zest with my favorite grater. But I want to say that I also baked with dried orange zest.

Throw the grated zest into a large bowl (indeed, it is better to take a large bowl, since later we will work in it with a mixer; but if you have a mixer with a convenient mixing bowl, then send the zest directly there).

Place sugar in a container (you can use brown sugar, I think baking will benefit from this) and spices.

The set of spices indicated in the ingredients is my choice. It is quite possible to exclude vanilla sugar, add clove buds and cardamom. Or you can use ready-made sets of spices (for example, for mulled wine or gingerbread). Please note that I used ground spices. But as for nutmeg, ideally grate the nut yourself, rather than taking the store-bought, already ground version.

Add eggs to sugar and spices. Now everything needs to be whipped at maximum speed for several minutes. Our task is to ensure that the mass becomes thick, viscous, and light yellow. At first I thought it was impossible, because nutmeg and cinnamon give a long-lasting dark shade. However, don’t worry – the mixture will definitely turn yellow!

It's time to add sour cream and carefully mix the dough with a spoon. It will become liquid, don't let that worry you. Now we will add sifted flour, which is best mixed immediately with baking powder.

Add flour to the dough and mix gently with a spoon. You should not try to achieve homogeneity and smoothness of the dough, the main thing is that no white spots from flour are visible.

The butter needs to be melted (it’s most convenient to do this in the microwave) and left to cool to room temperature.

And at this time we will take care of the berries. I'm used to rolling all the additives in starch. After this deboning (add starch to the washed and dried berries, shake the bowl so that the starch evenly envelops each berry), fruits, berries and even dried fruits are distributed evenly in the baked goods, and do not remain at the bottom when the dough begins to rise.

If we had used lingonberries, I would have stopped there. But it is known that cranberries are more sour than lingonberries, so I added literally one tablespoon of granulated sugar to the starch.

I used fresh cranberries (they are sold in large quantities at our market), but one day, having forgotten to buy berries, I took frozen cranberries out of the refrigerator. Thawed it in advance, washed it, dried it. And the result was exactly the same as with fresh berries. Therefore, you can also use frozen cranberries.

Add cranberries and cooled butter to the dough. Gently mix everything. Can be placed in molds.

From the amount of products I indicated, I get enough dough that I have enough for a standard size glass rectangular pan and two more small muffin pans. As always, I rinsed the silicone molds with cold water, then poured the dough into them. A glass mold should be greased with any oil and dusted with flour, excess flour should be removed from the mold.

Today I decided to draw your attention to a recipe that I shared 5 years ago, when I had just started my LJ, not knowing what and where it would lead to. When my husband donated the site, the recipe migrated from the blog to the site with an old photo, and it seems to me that three years ago no one really got around to it. But in vain! Just like 5 years ago, I really love muffins and cook them more often than anything else! And this is also a very cool recipe, over these 5 years I have cooked it many times, I especially love these muffins in winter! Which means a lot for a culinary blogger, because you always want to try to cook something new, something interesting, relevant, and then work on and present high-quality material so that readers do not waste time and money on preparing a dessert recipe.

By the way, I didn’t change anything about these muffins, the recipe is perfect! This time I just added dried cranberries to it and replaced white sugar with brown! The result, as always, is perfect! And this is another simple recipe for your piggy bank: kneading the dough takes less time than the description of the preparation steps, a mixer is not needed, you can mix the eggs with melted butter with a fork! They bake for about 20 minutes. In general, it’s very convenient, simple and tasty! I recommend!

About crumble! If I want to make a “crunch” on the top of a muffin or cupcake, then I put a spoonful of dough in another bowl, add flour and more sugar and knead until crumbly. You can sprinkle these crumbs on top of your muffins before baking for a crispy layer!

I would be grateful for the mark #website when publishing your photos on social networks.

Ingredients

Makes 15-18 muffins

250 g sifted flour
100 g sugar (can be completely or partially replaced with brown sugar)
2 tsp baking powder
1 tsp cinnamon (you can take other spices, for example, ground ginger and cloves)
1 tbsp orange zest
2/3 tbsp orange juice (this is about 160 ml, I used freshly squeezed)
115 g melted butter
2 eggs
100-150 g dried cranberries

Recipe

Preheat the oven to 180C.
Remove enough zest from the orange to form a tablespoon. And from these same oranges I made juice for muffins. I think that regular juice from a package can be replaced, but it won’t be the same.
Follow the standard steps for making muffins: in a separate bowl, combine the dry ingredients: (flour, sugar, spices and orange zest). To stir thoroughly.
In another bowl, combine the liquid ingredients: lightly beat the melted butter with two eggs until smooth, then add the orange juice. Next, pour the liquid ingredients into the bowl with the dry ones and stir quickly. Add cranberries last.
Grease the molds with oil or put paper molds into them. Place the dough into 2/3 of the mold volume and place in an oven preheated to 180C for 20-25 minutes.

Cakes, cupcakes. Agree, the name alone evokes a lot of positive emotions and the desire to eat something tasty. Nowadays, although stores are rich in an assortment of baked goods, they do not always live up to expectations, and you can never say exactly what is included in a particular delicacy. It is much better to bake at home, with love for yourself and your family. Today we will talk about recipes that you definitely didn’t know yet - these are muffins with cranberries or, in other words, cupcakes for those who don’t like names that are not ours, so to speak.

Where did muffins come from on our tables?

Probably every housewife who cooks something new sometimes wonders where the dish comes from. Muffins - this word sounds beautiful and appetizing, but if we talk about our country, then some time ago they knew nothing about them. For us it's a cupcake. In general, now it’s difficult to say where these desserts came from and at what time they appeared; there is information that it was at the end of the tenth century somewhere in Europe. Legend also says that muffins were first baked in England for servants and later moved to the masters’ table. But we can say for sure that these desserts are now at the peak of popularity, and they are very tasty.

Recipes for fragrant cranberry muffins

Option one

This dessert will only take you about an hour, but you will be very pleased with the result. The combination of airy text and sour cranberries is very unusual and tasty, your guests will be surprised.
We will need:

cranberries - for this recipe it is recommended to take dried berries - 180 grams;
wheat flour – 370-380 grams;
granulated sugar – 100 grams;
baking powder - 10 gram sachet or tablespoon;
egg;
butter – melted – 75 grams;
vanillin - teaspoon;
milk - a little less than a glass of 250 grams;
salt on the tip of the knife.

We bake delicious muffins.

Of course, we should note that you should stock up on muffin tins. It’s convenient to take silicone ones, they will always come in handy. These forms can be either small or large. If you use the first option, then from this volume of dough you will get approximately 35 cupcakes, if the second, then 12-13.

Advice! To quickly dry cranberries, you can use a special dryer or oven; such stocks can be stored for 2-3 years by adding decoctions to the oven.

So, we start making cranberry muffins by sifting the flour through a sieve so that it is airy. Then we combine it with granulated sugar and baking powder, and add a pinch of salt here. Melt the butter, pour it into a cup, break an egg here, add vanillin and milk, dried berries. Beat everything thoroughly with a whisk or mixer.

Now you combine the flour and whipped ingredients, doing this with constant stirring and gradually. The dough should have a pleasant consistency without lumps. Now you grease your molds with butter, fill them with dough and bake at 200 degrees for 15 minutes. The oven must be preheated.

Important! If you have large molds, then the baking time will be about 25 minutes, if mini, then 15, but 2-3 minutes before the end, check the baking with a toothpick for readiness.

Option two

Another option for cranberry muffins whose aroma will attract your neighbors. This is because we will be making muffins not only with cranberries, but also with nutmeg.

We will need:

wheat flour - a glass;
cranberry - we need fresh or frozen - a glass, you can make a mix;
egg - 2 pieces;
oat flakes – 50 grams;
granulated sugar - a little less than a glass;
kefir - a glass;
baking powder - sachet;
cinnamon – a pinch if desired;
salt on the tip of a teaspoon;
nutmeg – ½ teaspoon;
butter - a tablespoon.

We bake delicious muffins.

From our glass of flour, take about a tablespoon and sprinkle the berries, shake lightly so that all the cranberries are as if in powder. Now all the dry ingredients need to be mixed in one cup, except sugar, stir. In another cup, mix the liquid ingredients, that is, pour in the eggs and pour in granulated sugar, beat, combine with kefir, beat again.

We combine our dry and liquid ingredients gradually and stirring, but do not make the dough thick, after which we add the cranberries and lightly even out the mass. Next, grease the molds with oil, pour out the dough and bake in a preheated oven for 20-25 minutes. We maintain the temperature at 180 degrees.

Advice! Do not fill the dough to the very edge of the mold, the best option is 2/3, then the dessert will look very appetizing and aesthetically pleasing.

Option three

Well, what would we do without dried fruits, many people adore them, they should be stored properly and provide many benefits to our body. Therefore, we suggest you prepare an oatmeal muffin with cranberries and dried apricots. Moreover, there will also be juice here.
We will need:

cranberries – 50 grams;
juice – you can take freshly squeezed carrot, pumpkin or fruit juice. Taste will vary;
granulated sugar and dried apricots - ½ cup of each component. You can take your favorite dried fruits instead of dried apricots;
butter – 2 tablespoons;
wheat flour - 4 tablespoons;
a bag of baking powder - we need two teaspoons;
eggs – 2 pieces;
oat flakes – 350 grams;
odorless vegetable oil - 4 tablespoons.

Advice! You can use the dough for baking cupcakes, or simply make a pie in a single form. You can also decorate the top of the baked goods with powdered sugar, fresh berries, cinnamon or grated chocolate and nuts.

We bake delicious muffins.

First you need to get freshly squeezed carrot or pumpkin juice. If you are afraid of the combination of vegetable taste and baking, then take apple juice or any other. You need to soak the flakes in it so that they swell well. This may take 2-3 hours, just do it in advance. If you are in a hurry, warm the juice slightly.

Break the eggs into a bowl, mix them with sugar and beat well with a whisk, then add baking powder and flour, beat again and then pour in the vegetable oil. Now you need to combine the well-swollen flakes and liquid components. Next, add berries and dried fruits here; the latter can be cut into small pieces. Pour our dough into molds or into one mold, after greasing them with butter. Bake the dessert at 180 degrees for 20 minutes or a little more if there is only one mold.

Advice! To speed up the baking process if you are in a hurry, you can cover the cake with foil. You can also use buckwheat flakes. Every time you experiment, you get new tastes.

These recipes are different and very tasty. By doing everything step by step, you can prepare the perfect dessert, decorate it and receive the highest praise from friends and family. Easy to prepare and bon appetit!

All materials on the Priroda-Znaet.ru website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Look how festive and elegant this cranberry cupcake turns out using this simple recipe! Lush, tender and very tasty, it is decorated with a ruby scattering of fresh berries, sprinkled with sugar and lemon glaze.

This is great to bake for a cozy winter tea party in a warm kitchen on a long evening; and serve to the New Year's sweet table!

The dough is made very simply - according to the principle of a butter sponge cake, which is the already familiar to us unsurpassed “Cherry Wave”, as well as “Apricot” and “Strawberry”. A butter sponge cake is much easier to prepare than a classic one, because you don’t need to beat eggs and sugar until they become soft... that is, they increase several times. It is enough to beat soft butter with sugar until a silky creamy mass, and then add the eggs one at a time, sift the flour - and the resulting dough comes out with a fluffy cake that looks like either an airy cake or a dense, juicy sponge cake. It’s good with a variety of berries and fruits - cherries, plums, poppy seeds... And this time we’ll add fresh cranberries to the dough!

And another delicious thing will be added to the collection of recipes with this healthy sour winter berry, which already includes cranberry shortcake, buns and semolina! Thank you for the Ros66 cook recipe!

Ingredients:

180 g butter;
180-200 g sugar;
3 medium eggs;
200 g of flour (about one and a half glasses with a volume of 200 g);
1 teaspoon of baking powder (slightly heaped);
A pinch of salt;
150-200 g of fresh cranberries.

You can also use frozen berries. Then add them to the dough directly frozen, as soon as you take them out of the freezer.

For the glaze:

Juice of half a lemon;
Powdered sugar - 0.5-2/3 cup, depending on thickness.

Glaze ingredients are approximate. There was about 40-45 ml of lemon juice. I didn’t weigh the powder, but was guided by the thickness of the glaze - so that it would not be very liquid and would slowly spread over the cupcake, forming a beautiful pattern.

How to bake:

Rinse fresh cranberries in a colander, wait until the water drains, and pour them onto a paper towel to dry.

Combine softened butter and sugar in a bowl.

Beat with a mixer at low speed for half a minute or a minute until you get a homogeneous mass similar to cream.

Add eggs one at a time, beating until smooth each time - I beat for 20-30 seconds.

Sift the flour mixed with baking powder into the fluffy whipped mass and mix. The dough turns out to be moderately thick; when stirring, the spoon leaves traces that do not melt or disappear very slowly.

Pour most of the cranberries into the dough, leaving a little for decoration. I washed the cranberries shortly before adding them to the dough, so they didn’t have time to dry, so I lightly sprinkled the dough with starch, and then poured in the berries.

Carefully, so as not to crush the berries, stir them into the dough and place it in a greased muffin tin.

Place in the oven, preheated to 180C, on the middle tier, and bake for about 45 minutes. The finished cake will be browned, may crack appetizingly on top, and the bamboo skewer will come out when testing the dough.
dry.

Take the finished cake out of the oven, cool slightly and, using a silicone spatula or knife to pry it around the edges (be careful not to scratch the pan), shake it out onto a plate. To prevent the cake from breaking, I do this: cover the pan with a dish, and then turn everything over together.

While the cake is cooling, prepare the lemon-sugar glaze. After straining the lemon juice from the seeds, mix it with powdered sugar, adding it to the desired consistency. It is better to pour the glaze over a cooled cake, as the heat will cause the glaze to melt.