Cupcake with currants and nuts

Category: Bakery products
Cupcake with currants and nuts

Ingredients

Flour (premium grade) 225 g
Baking powder 5 g
Butter 115 g
Powdered sugar 115 g
Chopped walnut 50 g
Egg 2 pcs
Kefir 4 tbsp. l.
Currants (I have - fresh frozen) 175 g
Almond petals (for sprinkling) 2 tbsp. l.

Cooking method

  • 1. Sift flour and baking powder into a large bowl (I have 3 liters). Add softened butter to flour and rub between your fingers until crumbly.
  • 2. Add powdered sugar, nuts, beaten eggs and kefir.
  • 3. Put the currants, mix gently and spoon into the HP container (or oven dish, I baked in a bread maker), sprinkle with 2 tbsp. spoons of almond petals.
  • 4. Set the "Bake" mode, set the timer for 80 minutes.
  • 5. Check the readiness with a wooden skewer after 60 minutes. If necessary (like mine), extend the baking time with the timer by 10-20 minutes. Do not be intimidated by the pale top, it does not affect the taste at all.
  • Enjoy your appetite !!

Note

It is based on the recipe "Bread with raspberries and almonds" from the book by D. Schapter "Bread Maker", with my changes.

TaniaS
Please tell me, did you put frozen currants? Or defrosted beforehand?

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