Cupcake with walnuts, raisins and zest

Description

This cake always turns out. He often helps me when guests come. The taste of the cake is obtained with a delicate scent of orange. Nuts and raisins give the texture saturation. Cupcake lush, absolutely not heavy. Always goes "Bang" is not even the little crumbs. So brew tea or cook coffee cupcake is waiting for you with impatience.

Ingredients

Flour

1 cup
Margarine

150 g
Sugar

100 g
Chicken egg

3 piece
Leavening agent

2 tsp
Corn starch

1 Tbsp
Raisins

0.5 cup
Walnuts

0.5 cup
Orange zest
Powdered sugar
Rum
Jam

2 Tbsp
Vanilla

Cooking

The nuts are crushed. Raisins cut into 2 parts (if it is large and long, then 3). In the photo, he is not yet chopped. It is necessary that it is distributed evenly and is not felt strongly. The raisins must create a common background and not to distract themselves! If you won't, it will be a bit rough.

With orange remove the peel. The thin layer. The white layer is not captured. Peel, finely chop and sprinkle with sugar. Just a little bit. Do it because in the rind of many essential oils and sugar will not give them away. The aroma will be saved!

Melt the margarine and add the sugar. All mix well to sugar is almost all dissolved. Oil does not boil!!!

When the mass of the sugar and the margarine has cooled slightly we combine it with eggs, flour, starch, baking powder, and vanilla. Mix well with a mixer.

Fall asleep zest, raisins and nuts, mix well all the products.

Fill in the form. I still had the spoon of cherry, I also imbedded in the test. Bake for about 25 minutes at 200 degrees.

Here is so beautiful we did it! Black dots, this is cherry.

Take out from the mold, turn it over our cake. Cherry syrup 1:1 diluted with liqueur, rum or brandy. I had cherry bitters. And poured our cake in the ribs. Then sprinkle with powdered sugar. Cut and enjoy)) the Only artists I forgot about time and my cupcake got a little more flushed from the bottom.

Comments and reviews

Leave a comment or a recipe review