Cupcakes with Walnuts and Gooseberries
Baking and Desserts | Turkish cuisine
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
10
Description
Cupcakes with Walnuts and Gooseberries
Ingredients
- Butter - 2.5 oz
- Wheat Flour - 5.3 oz
- Chocolate eggs - 4 pieces
- Salt - to taste
- Walnuts - 1.1 oz
- Gooseberry - 24.7 oz
- Orange juice concentrate - 5 fl oz
- Sugar - 1.8 oz
- Starch film - 2 teaspoons
- Vanillin - to taste
- Sour Cream - 14.1 oz
- Apple Wine - 3 fl oz
- Powdered Sugar - 4 teaspoons
Step by Step guide
Step 1
Melt the butter, mix with 250 ml of water, and bring to a boil after adding a pinch of salt.
Step 2
Add the flour and mix. Cook, stirring, until the mixture starts to settle at the bottom and sides of the pot in a thin layer. Remove from heat and let cool. Beat in the eggs one by one into the cooled mixture.
Step 3
Preheat the oven to 428°F.
Step 4
Place the dough into greased cupcake molds and bake for 25 minutes.
Step 5
Caramelize the sugar over low heat, add the juice, wine, and bring to a boil. Add vanillin and 250 grams of gooseberries; cook for 15 minutes. Then remove from heat, add starch, and let cool.
Step 6
Whip the sour cream with 2 teaspoons of powdered sugar and vanillin. Mix the remaining gooseberries with the caramel mixture.
Step 7
Toast the walnuts in a dry pan and chop them.
Step 8
Fill the cupcake cases with the gooseberry filling up to 2/3 full. Top with the sour cream mixture and sprinkle with walnuts.
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