Cupcake with cranberries and ricotta for the New Year
New Year's cupcake with cranberries and ricotta is a tasty end to the festive feast. It takes about an hour to prepare such a dessert, the cupcake looks elegant and festive, and tastes incomparable! A recipe with a photo will help novice confectioners prepare a beautiful dessert for the New Year. Cranberry and white chocolate filling is something magical. In a word, I advise you to cook just such baked goods on the New Year and Christmas table. Fresh cranberries can be replaced with dried, just try to choose the softest, red and juicy.
- Time for preparing: 1 hour
- Servings Per Container: 8
Ingredients for Cranberry and Ricotta Cupcake
- 170 g of wheat flour;
- 200 g of granulated sugar;
- 60 g butter;
- 2 eggs;
- 120 g of ricotta;
- 40 g of white chocolate glaze;
- 50 g of fresh or frozen cranberries;
- 1 ½ teaspoon of baking powder;
- ¼ teaspoon of salt.
For cream and decoration:
- 100 g of ricotta;
- 50 g butter;
- 70 powdered sugar;
- lemon juice.
A method of making a cupcake with cranberries and ricotta for the New Year
Sift in a bowl wheat flour mixed with baking powder.
In a separate bowl, beat butter with sugar softened to room temperature.
Add ricotta to whipped oil, mix the ingredients again. I advise you to get the products for making a cupcake with cranberries and ricotta in advance from the refrigerator and leave at room temperature for at least half an hour.
Next, break the chicken eggs into the bowl one at a time, add salt, carefully mix the liquid ingredients.
In small portions, we sift the flour sifted with baking powder.
Add white chocolate icing or crushed white chocolate bar to the finished dough.
Rinse fresh cranberries for a cupcake cake with cranberries and ricotta, dry. Defrost frozen in a colander so that water drains. Add dried cranberries to the rest of the ingredients.
When all the ingredients are gathered together, mix the dough thoroughly so that the cranberries and chocolate icing are evenly distributed throughout the dough.
Lubricate the rectangular cake pan with butter, sprinkle with flour, spread the dough in an even layer.
We heat the oven to 185 degrees Celsius. Put the cake pan on the middle level, bake for 45 minutes. We check the readiness with a wooden stick - if it comes out dry from the thickest part of the cake, then it is ready. Cool the finished cupcake on the wire rack, if there is no wire rack, then just put the cake on a row of wooden lights.
For cream, mix with a mixer softened butter and 30 g of powdered sugar, when the mass becomes lush, add ricotta, whisk together. Put cream on the cooled cake.
We make icing - we grind 40 g of powdered sugar with a few teaspoons of lemon juice. Decorate the cupcake with cranberries, then pour over the icing and put in the refrigerator. A cupcake with cranberries and ricotta for the New Year is ready. Before serving, you can decorate with colorful dragees. Enjoy your meal!
Such a cake can be baked on the eve of the festive feast, wrapped in parchment and left at room temperature, and before serving, quickly whip the cream with ricotta and decorate the pastries.