Apricot Cranberry Cup Cakes
By Durbar Basu Ray, Pastry Chef
The Ritz-Carlton, Bangalore
INGREDIENTS
| Item Description | Qty | Unit | ||||
| Butter Unsalted | 120 | Gram | ||||
| Sugar free Natura | 10 | Gram | ||||
| Eggs | 3 | Nos | ||||
| Refined Flour | 140 | Gram | ||||
| Almond Powder | 120 | Gram | ||||
| Baking Soda | 2 | Gram | ||||
| Baking Powder | 2 | Gram | ||||
| Apricot | 50 | Gram | ||||
| Cranberry | 50 | Gram | ||||
| METHOD
Cream butter and Sugar free natura till light and fluffy Add eggs one by one and beat vigorously till all are incorporated Add Refined Flour, Almond Powder, Baking Soda and Baking Powder And mix well to form a smooth batter Chop the Apricot and Cranberry and mix into the batter Pour the batter into cupcake baking cups 3/4th full Bake the cupcakes at 180°C for 15 minutes Cool the cupcakes to room temperature garnish and serve. |
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