Tangerine cupcake

Description

Just a few weeks ago Andrew posted Rudikov tangerine cupcake, reading that, could feel this gently nutty with a citrus note on the cake... he'd be perfect on the Christmas table. With great joy I share this recipe with You

Ingredients

Mandarin

200 g
Ginger

0.5 tsp
Chicken egg

3 piece
Sugar

180 g
Butter

70 g
Nuts

240 g
Flour

80 g
Leavening agent

3 g
Powdered sugar

1.5 Tbsp

Cooking

Tangerine clean weight should be 200 grams add water and bring to boil. Turn off and drain the water.

Whip the mass in a blender to puree.

Beat eggs with sugar until fluffy

To combine the nut flour ( I didn't have it, I cleared the peanuts, heated on a dry pan, and struck the bowl with knives in a blender until fine crumbs), plain flour, baking powder and ginger ( if fresh, peel and grate on a fine grater)

Next, GENTLY mix with a spatula. To beaten eggs add the tangerine puree, melted ( and cooled) butter, mix well. Add flour mixture, mix gently. THE DOUGH LIQUID. Pour into mold ( I have 18 cm), Bake at 160C for about an hour