Tea Cupcake With Bergamot And Cognac

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Tea Cupcake With Bergamot And Cognac
Tea Cupcake With Bergamot And Cognac

Video: Tea Cupcake With Bergamot And Cognac

Video: Tea Cupcake With Bergamot And Cognac
Video: How to make cupcakes in Tea cups || 2024, March
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The cupcake on tea with bergamot and cognac turns out to be very juicy. If you prepare the cake in advance, then it will become a little denser for serving. This delicacy can be stored in a closed container for a week - during this time it will not lose its exquisite taste.

Tea cupcake with bergamot and cognac
Tea cupcake with bergamot and cognac

It is necessary

  • For four servings:
  • - 300 g of raisins;
  • - 250 g of wheat flour;
  • - 180 g brown sugar;
  • - 150 ml of black tea with bergamot;
  • - 130 g butter;
  • - 100 ml of brandy;
  • - 10 g baking powder;
  • - 2 eggs;
  • - 1/2 teaspoon of ground ginger.

Instructions

Step 1

Pour the raisins with hot freshly brewed tea (150 ml), add 100 ml of brandy. Cool, cover the container, leave for 6 hours (you can overnight).

Step 2

Whisk softened butter with sugar, add ginger. You should get a fluffy cream.

Step 3

Shake the chicken eggs, add in the butter, add a little flour so that the dough does not stratify.

Step 4

Add the remaining flour, baking powder, and raisins to the butter. Stir until smooth, try to distribute the raisins evenly.

Step 5

Transfer the dough to a muffin pan, straighten. Bake for 1 hour in the oven at 170 degrees.

Step 6

Use a wooden stick to check if the cake is ready. Let the finished cake cool without removing it from the mold.

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