Cranberry Yogurt Cup Cake

Overview

How to cook Cranberry Yogurt Cup Cake at home

Tags

• baking
• butter
• cream cheese
• egg
• low gluten flour
• sugar
• yogurt
• powdered sugar

Ingredients

Steps

1. 1 Heat butter over water and melt

   

2. 2 Add yogurt to melted butter and mix well

   

3. 3 Add egg yolk and continue mixing

   

4. 4 Sift in low-gluten flour and mix well, set aside

   

5. 5 Add a few drops of white vinegar to the egg whites, add sugar in three batches and beat until dry peaks form.

   

6. 6 Add 1/3 of the meringue to the egg yolk batter and mix evenly, then pour it back into the meringue and mix well

   

7. 7 Add the diced dried cranberries and stir evenly so that all the cranberries do not sink to the bottom of the batter

   

8. 8 Pour into the mold and place in the preheated oven at 150 degrees Celsius for about 30 minutes

   

9. 9 I also baked another six-inch one

   

10. 10 Take out of the oven and let cool for later use

    

11. 11 Make cream frosting: Soften butter and cream cheese at room temperature, add powdered sugar and mix well in a food processor. Add yogurt and beat into a light frosting (the amount I used is just enough to make 4 cup cakes)

    

12. 12 Put it into a piping bag and extrude the pattern as you like