Table of contents:
- Ingredients for Cranberry Ricotta Cupcake
- How to make a cake with cranberries and ricotta for the New Year
Video: Cupcake With Cranberries And Ricotta For The New Year. Step-by-step Recipe With Photo
New Year's cupcake with cranberries and ricotta is a delicious end to a festive feast. The preparation of such a dessert takes about an hour, the cake looks elegant and festive, and the taste is incomparable! The recipe with a photo will help novice confectioners prepare a beautiful dessert for the New Year. The cranberry and white chocolate filling is something magical. In a word, this is exactly the kind of pastry I recommend to prepare for the New Year and Christmas table. Fresh cranberries can be replaced with dried ones, just try to choose the softest, reddest and juiciest.
- Cooking time: 1 hour
- Servings: 8
Ingredients for Cranberry Ricotta Cupcake
- 170 g wheat flour;
- 200 g granulated sugar;
- 60 g butter;
- 2 eggs;
- 120 g ricotta;
- 40 g white chocolate icing;
- 50 g fresh or frozen cranberries;
- 1 ½ teaspoon baking powder
- ¼ teaspoon of salt.
For cream and decoration:
- 100 g ricotta;
- 50 g butter;
- 70 powdered sugar;
- lemon juice.
How to make a cake with cranberries and ricotta for the New Year
Sift wheat flour mixed with baking powder into a bowl.
In a separate bowl, beat the butter with granulated sugar softened to room temperature.
Add ricotta to the whipped butter, mix the ingredients again. I advise you to remove the products for making a cake with cranberries and ricotta from the refrigerator in advance and leave at room temperature for at least half an hour.
Next, break the eggs into a bowl one by one, add salt, mix the liquid ingredients thoroughly.
Stir in flour sifted with baking powder in small portions.
Add white chocolate icing or chopped white chocolate to the finished dough.
Rinse and dry fresh cranberries for a cake recipe with cranberries and ricotta. Defrost the frozen in a colander to drain the water. Add the dried cranberries to the rest of the ingredients.
When all the ingredients are combined, mix the dough thoroughly so that the cranberries and chocolate icing are evenly distributed throughout the dough.
Grease a rectangular cake pan with butter, sprinkle with flour, spread the dough in an even layer.
We heat the oven to 185 degrees Celsius. We 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 cake on a wire rack, if there is no wire rack, then just put the cake on a row of wooden splinters.
For the cream, mix softened butter and 30 g of powdered sugar with a mixer, when the mass becomes fluffy, add ricotta, beat everything together. Put the cream on the cooled cake.
Making the glaze - grind 40 g of icing sugar with a few teaspoons of lemon juice. Decorate the cupcake with cranberries, then pour the icing and put it in the refrigerator. A cupcake with cranberries and ricotta is ready for the New Year. Before serving, you can decorate with multi-colored dragees. Bon Appetit!
Such a cake can be baked on the eve of a festive feast, wrapped in parchment and left at room temperature, and before serving, quickly whisk the ricotta cream and decorate the baked goods.