Cranberry Cupcakes
Composition / ingredients
12
Servings:
Step-by-step cooking
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Preheat the oven to 170 degrees. Mix flour, baking powder, salt, soda, cinnamon and ginger. Make a recess in the center and add milk, eggs and melted butter. Knead the dough well. Add nuts and sugar, knead. Carefully add cranberries, mix well.
Put the dough in a cupcake mold. Set to a medium level in the oven and bake for 25 minutes. You can check the readiness of cupcakes by piercing them with a toothpick.
Put the dough in a cupcake mold. Set to a medium level in the oven and bake for 25 minutes. You can check the readiness of cupcakes by piercing them with a toothpick.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cranberries - 26 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Cinnamon - 247 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking powder - 79 kcal/100g
- Baking soda - 0 kcal/100g
- Table salt - 0 kcal/100g
