Lemon-blackberry muffin

Michelle E. Forrester — Fri, 23 Oct 2020 13:22:00 +0000

The most tender cupcake I knowsmile the dough is very fluffy and soft, melts in your mouth… You can use it as a basic recipe and try it with different additives. It’s also good without berries, just with zest, and you can drizzle the finished cupcake with lemon glaze. You can use other berries as well, but they should not be too juicy. I highly recommend using good quality and delicious yogurt. I had homemade yogurt made with regular sourdough you can buy at the supermarket.

Ingredients:

150 g softened butter
170g sugar
2 eggs
140g natural yogurt
zest of one lemon
vanilla sugar
225 grams of flour
1 tsp. baking powder
125 g blueberries (I have frozen)

All ingredients must be at room temperature.

Beat the butter thoroughly with the sugar and vanilla sugar. Add the zest. Then one by one add eggs, beating well after each one.

In a separate bowl mix flour with baking powder. Add yogurt and flour mixture one by one. Mix well. Now add the berries and gently mix them into the batter.

Grease a mould (I have a ring dish with a diameter of 24 cm, you can take a 13*20 cm bread form) with butter and pour the dough into it.

Bake at 160 degrees for about one hour. Check the readiness with a skewer, it should come out of the ready muffin dry.

Take out of the oven and leave in a mold for 10-15 minutes, then take out of the mold and cool completely on a rack. Before serving, sprinkle with powdered sugar.

Enjoy your appetite!

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Carrot Cake

Michelle E. Forrester — Mon, 07 Sep 2020 14:29:00 +0000

This is a very easy to make cupcake. It came out with a soft but non-moist crumb and a crispy crust. I like carrot baked goods because they always come out bright, flavorful, and light. You can use this recipe as a base and add what you like best. Today I used raisins, spices and orange zest as additions, which gives a fresh and unique flavor. You can decorate the cupcake with icing, but then it is better to put less sugar in the batter (although this is to your taste).

Ingredients:

175 g sugar
175g vegetable oil
3 eggs
140 g carrots
220 g flour
80 g raisins
zest of one medium orange

1 tbsp. orange juice
1 tsp. baking soda (no slice)
½ tsp. cinnamon
¼ tsp. ground nutmeg.

For the glaze:

140 g powdered sugar
2-3 tbsp orange juice

Whisk the eggs and sugar until it becomes a fluffy mass.

Pour in portions of vegetable oil, continuing to whisk.

Peel and grind carrots in a blender or grate them on a fine grater. Add it to the egg and butter mixture.

Mix in a separate bowl the flour, baking soda and spices. First pour in the orange juice, and then in portions enter the flour mixture. Mix well. The dough should not be very thick, a little viscous. Add raisins, sprinkled with flour.

Grease a mould with butter and put the dough in it.

Put in oven heated to 170 degrees. Bake for 50-60 minutes, checking readiness with a wooden skewer (baking time depends on the size of the mold – I have a 11*24 cm mold).

When ready, cool the cake on a rack to room temperature and, if desired, pour the glaze over it. For the glaze pour powdered sugar in a small bowl and in portions, looking for consistency, pour the juice and stir with a whisk.

Bon appetit!

The post Carrot Cake appeared first on Bakes For Breas.

cupcake Archives - Bakes For Breas

Lemon-blackberry muffin

Ingredients:

Carrot Cake

Ingredients:

For the glaze: