The texture, the degree of humidity of the cupcake itself depends on the amount of drooping tangerine particles dropped. Saturation, a bright flavor of this magnificent baking gives any flavoring concentrate. Confectionery emulsions and citrus, vanilla and romance, as in our example, are suitable here. Also suitable a spoon of cocoa powder - paints the cuticle and makes noticeable chocolate notes. As a result, we get not just a cupcake, but a moist, all-soaked "bright" taste of dessert.
We grind the sugar sand with two large or three small eggs - we cut to light foam.
Fill the selected flavor.
Throw small shreds of orange peel - mix.
Pre-melt and cool at least to a warm butter-we introduce into a sugar-egg mixture.
Pour over, sifting flour, razor. For contrast at this stage you can throw a pinch of salt.
Be sure to sow cocoa, to avoid getting dense lumps. Mix to a uniform color and consistency of the species.
Pre-cleaned from the skin, hard walls and rasprobashi on the lobes, load in a viscous chocolate dough tangerines. Gently stir.
Refractory tank is lubricated from inside with any fat, sprinkle with ground crackers or manuka, if you wish, first put a handful of tangerine particles on the bottom.
We evenly fill the form with a thick dough, lightly level the surface. Put in an oven heated to 200 degrees, reduce the heating to 180 degrees and bake the next 25-30 minutes.
We refreshed the tangerine cupcake of chocolate color, carefully we remove it from the form, slightly "powder" the apex and serve it with your sweet sweet dipping or ourselves - our dessert is moist and is safely eaten in a few minutes even without an accompanying sauce.
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