I made small and delicious cupcakes. Sour cream is added and the eggs are beaten to form a soft and moist dough. I added some cranberries and baked it, but it was delicious because it added texture and freshness. I think the flavor is richer when the apricot jam is covered with coconut.

♥ Ingredient

75g eggs

70g sugar

3g vanilla extract

30g unsalted butter

45g sour cream

All purpose flour 65g

2g baking powder

20g cranberries

Apricot Jam 70g

25g water

Coconut flour

♥ Recipe

1. Grease the pan with butter and coat with flour.

2. Place a bowl of eggs over a pot of boiling water, add sugar and vanilla extract.

3. Beat with a whisk until thick and bubbly on low speed for about 1 minute.

4. Remove the egg bowl from the pot and place the butter bowl in.

5. Put the sour cream in a bowl and heat it together.

6. Sift in flour and baking powder.

7. Mix until no more coarse powder is visible.

8. Mix together butter and sour cream.

9. Add flour and mix well.

10. Put in ice cream bag.

11. Fill the baking tray to about 90%.

12. Place cranberries in the center and cover with dough.

13. Bake in 170 degree oven for 20 minutes preheat 190 degrees

14. Remove from oven and immediately remove from mold and let cool slightly.

15. Mix apricot jam with water.

16. Cover the cake with apricot jam.

17. Apply coconut flour evenly.