Fruit Drizzle Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
12
- Ingredients
- 1.333 cups all-purpose flour
- 0.333 cup Corn starch
- 3 tsps Baking powder
- 2 eggs
- ⅔ cup powdered sugar
- ⅔ cup butter (melted)
- 2 Tbsps Vanilla sugar
- ⅞ cup Sour cream
- 1 cup dried Cranberry
- ¾ cup powdered sugar
- 2 Tbsps Cranberry juice
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a muffin tin with paper cases.
2.
Mix together the flour, corn flour and baking powder.
3.
Beat the eggs in a separate bowl and stir in the sugar, butter and vanilla sugar. Add the sour cream and fold in the flour mixture. Finally fold in the cranberries and transfer the mixture to the paper cases.
4.
Bake for 25-30 minutes until golden brown. Remove from the oven and leave to cool.
5.
Mix the icing sugar with the cranberry juice to create a thick paste. Drizzle over the cold muffins and serve.
