2Break and beat eggs in a salad bowl. Add sugar and beat with fork or whisk. Add melted butter.
3Stir yeast into flour and pour gradually into salad bowl, stirring continuously.
4Finally pour milk over batter and stir well. Blend in cranberries.
5Divide mixture into silicone moulds.
6Heat Couscook, pour 2 l water into pot and set on HIGH for 15 minutes.
7After 15 minutes place cupcakes into Couscook steam basket and cook 20 to 25 minutes.
8Remove from Couscook and allow to cool completely. Allow to rest for 30 minutes at room temperature. During this time prepare icing by beating icing sugar with egg white and adding colouring to form a thick mixture. (Add icing sugar as necessary).
9Divide icing over cupcakes and allow to set before eating.
2Break and beat eggs in a salad bowl. Add sugar and beat with fork or whisk. Add melted butter.
3Stir yeast into flour and pour gradually into salad bowl, stirring continuously.
4Finally pour milk over batter and stir well. Blend in cranberries.
5Divide mixture into silicone moulds.
6Heat Couscook, pour 2 l water into pot and set on HIGH for 15 minutes.
7After 15 minutes place cupcakes into Couscook steam basket and cook 20 to 25 minutes.
8Remove from Couscook and allow to cool completely. Allow to rest for 30 minutes at room temperature. During this time prepare icing by beating icing sugar with egg white and adding colouring to form a thick mixture. (Add icing sugar as necessary).
9Divide icing over cupcakes and allow to set before eating.
My account
