- Butter - 100 Grams
- Sugar sand - 125 Grams
- Berries of figs - 12 pieces
- Flour - 170 Grams
- Eggs - 3 pieces
- Baking Powder - 2 Teaspoons
- Raisins - 1 st. a spoon
- Walnuts - 1 st. a spoon
- Black tea - 10 Grams
We brew black tea, then we pour it our figs and raisins. Leave it for one hour. In a rectangular shape for baking, put waxed paper. Melt the butter. Mix the melted butter with sugar and whisk for 3-4 minutes. Then one by one we add eggs to the mixture, without stopping whipping. In total, whisk another 5 minutes. Do not be lazy - the more we catch the better, the more magnificent the cupcake will be. In another bowl we sift the flour and baking powder. Figs and raisins are extracted from the tea leaves, squeezed from the liquid and added to the flour with baking powder. Accurately stir. Mix the oil and flour mixture. Very well mix. The resulting mixture is poured into a baking dish. Bake for 45-50 minutes at 190 degrees until cooked. Sprinkle the finished cupcake with powdered sugar and chopped nuts. Bon Appetit!
Servings: 3-4