Lingonberry punch cupcakes
- 150 g butter or margarine
- 225 g Sugar
- 1 pinch salt
- 1 Parcel Vanillin sugar
- 3 Eggs (size M)
- 250 g flour
- 1 | 2 packets of baking powder
- 75 ml mulled wine
- 250 g Mascarpone
- 125 g sour cream
- 40 g drained cranberries (glass)
- 3 EL cranberry juice (glass)
- 1 tbsp lemon juice
- 12 Paper baking cases
45 minutes
light
- 1.
- Mix the fat, 150 g sugar, salt and vanilla sugar with the whisk of the hand mixer until creamy. Stir in eggs one by one. Mix the flour and baking powder and briefly stir in alternately with the mulled wine. Line 12 hollows of a muffin tin with one paper baking case each. Distribute the dough evenly in the well. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes. Take out of the oven. Let muffins cool on a wire rack. Mix the mascarpone, sour cream and 75 g sugar and cut in half. Stir in half of the cranberry juice and cranberries. Stir lemon juice into the other half. Mix both creams together loosely and use a tablespoon to spread over the muffins. Chill the muffins until serving
- 2.
- Wait approx. 1 hour
1 piece approx.:
- 390 kcal
- 1630 kJ
- 5 g protein
- 24 g fat
- 37 g carbohydrates
Leave A Comment