Description
This is one of my favorite cupcake recipes. Here there are citrus notes and the bitterness of the chocolate, and nuts, and spices. Everything is so balanced and delicious that for me, this cupcake is just perfect. Separately want to write about the chocolate layer. It is similar to the fluff, so airy, melting in your mouth.
Ingredients
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Chicken egg
6 piece
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Butter
250 g
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Sugar
300 g
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Flour
300 g
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Leavening agent
2.5 tsp
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Dark chocolate
100 g
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Walnuts
100 g
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Saffron
1 tsp
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Lemon peel
1 tsp
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Salt
3 g
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Vinegar
2 tsp
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Water
2 Tbsp
Cooking
The recipe for the form 26 see Prepare form to grease with vegetable or butter. Turn the oven on 180 gr, she has had time to warm up.
Separate the yolks from the whites. Combine yolks with 200 g sugar "Mistral" and butter. The oil can be added to butter in the ratio of 2:1. It is at your discretion. I baked both, it turns out equally delicious and richly.
Beat with a mixer until smooth.
Flour mixed with baking powder. Sift.
To the yolk-oil mixture portions add the flour, stirring well each time spatulas, to avoid lumps. To interfere with top-down.
In proteins add a pinch of salt and begin beating on low speed of mixer once the mixture starts to thicken, add gradually 100 g of sugar and beat, increasing speed. As soon as the mass becomes very thick, add vinegar (Apple, fruit). Beat until thick peaks.
To combine beaten egg whites with the yolk mass. Add in 3-4 times, each time carefully mixing the two mass spatulas from top to bottom. Turns out to be very air mass. Divide it into 3 parts. Each add different ingredients.
Bitter chocolate to break, put in a container, add 2 tbsp of water.
Dissolve in the microwave or in a water bath.
Mix 1 part of cooked dough. Stir very gently with spatula down so as not to damage the structure of the air test.
Walnuts grind in a coffee grinder or in a mortar.
Add the 2nd portion of the test. Gently mix with spatula from top to bottom.
To prepare the lemon zest and saffron. I had a mixture of spices with saffron, pepper and other Oriental spices. In the finished cupcake pepper is not felt, but the seasoning blend gives an exceptional, wonderful taste.
Stir in the 3rd piece of dough spatulas from top to bottom.
Cake pan sprinkle with flour, spread the nut batter, gently exactly spatulas, then a layer of chocolate batter, then a spicy-citrus layer.
Bake the cake at 180 gr 50 min. Readiness check splinter. Bon appetit! For the recipe thank Lyudmila Subbotin.
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