Usuba
Ginger Cupcake with Cranberry
Aromatic spiced cake with honey. Dried cranberries add brightness and a subtle tartness. Before cooking, take eggs, butter, and milk out of the refrigerator — they should be at room temperature.
- Total
- 60 min
- Standard serving
- 83.3 g
Ingredients
Total 15- Wheat flour
18.75 g≈ 2.5 tbsp - Baking powder
0.52 g - Gingerмолотый
2.048 g≈ 1/3 tsp - Cloveмолотый
0.27 g≈ 1/2 pcs - Cinnamonмолотый
0.195 g - Nutmegмолотый
0.285 g - Salt
0.15 g - Allspiceмолотый
0.195 g - Cane sugar
18.75 g≈ 1.5 tbsp - Baking soda
0.165 g - Milk
12.5 ml≈ 2.5 tsp - Butter
8.242 ml≈ 1.5 slice - Chicken egg
12.5 g≈ 1/4 pcs - Honey
8.094 g≈ 1 tsp - Cranberryсушеный
to taste≈ 1/2 pcs
Instructions
- 1
Step 1
In one bowl, mix flour, baking powder, ground ginger, cloves, cinnamon, nutmeg, salt and allspice.
In another bowl, beat the sugar and butter until light and fluffy. Add the eggs, honey, milk and baking soda. Mix until smooth.
- 2
Step 2
Add the dry mixture to the oil-egg base in 2–3 portions. Mix after each addition until smooth.
Add dried cranberries to taste and stir.
- 3
Step 3
Grease the cupcake pan with butter and dust with flour.
Pour the batter into the form. Bake in a preheated 180 °C oven for 40–45 minutes until done.
- 4
Step 4
For the glaze, mix powdered sugar with a few drops of lemon juice. Mix until you have a thick opaque mass.
Pour the glaze over the finished cupcake.
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