Easter muffins with cranberries
Description
Delicious baking for the whole family. This recipe is for those who don't usually work with yeast-based dough, but still want to decorate their table with homemade treats for the bright holiday of Easter. These cranberry Easter cupcakes turn out tender and delicious.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Take the butter out of the refrigerator in advance so it becomes softened. Sift the flour. Soak the cranberries in warm water for 15 minutes, drain through a sieve, cover with brandy and let sit for 30 minutes, then dry with a paper towel. It's best to prepare the cranberries before starting to bake the muffins.
- 2
Step 2
Preheat the oven to 180°C. Beat the eggs with sugar, vanilla, and salt into a light, fluffy white foam. Gradually add softened butter, 1 tablespoon at a time, mixing well until smooth after each addition.
- 3
Step 3
Gradually add the flour, mixing with a spatula from the bottom up. Beat the egg white until stiff peaks form. Add to the batter and gently mix with a spatula.
- 4
Step 4
Add the cranberries, mix well.
- 5
Step 5
Place the dough into silicone molds, filling them up to 2/3 of their volume. Sprinkle almond flakes on top.
- 6
Step 6
Bake in a preheated oven for 20–25 minutes until a toothpick comes out dry. Adjust according to your oven. Let the cupcakes cool. Optionally, dust with powdered sugar.