Description
The pastries will satisfy lovers of moist cupcakes. The presence of the zucchini should not scare you (smart mom this fact only please), as in the taste it will not be manifested. Interestingly, the cake changes its flavor from tart-sweet wet at the beginning to moderately sweet and acidic and relatively loose - in the end, depending on the number of days of exposure. Cupcake edible within 5 days. I was tempted many reviews and experiments German users with this kind of cake, so I "had a ball"... Lovers of novelty and experimentation is welcome!
Ingredients
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Chicken egg
3 piece
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Brown sugar
230 g
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Vanilla sugar
1 pack
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Vegetable oil
80 ml
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Zucchini
260 g
-
Forest nuts
100 g
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Cinnamon
0.5 tsp
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Flour
100 g
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Soda
0.5 tsp
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Leavening agent
0.5 tsp
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Cocoa powder
3 Tbsp
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Berry sauce
5 Tbsp
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Glaze
1 pack
Cooking
The squash/zucchini to clean, get rid of large seeds and grate on a coarse grater.
Beat the eggs with sugar and vanilla sugar until foamy state. The sugar should dissolve in the mass during the whipping. Then gradually introduce/add the vegetable oil.
Pour in beaten egg mixture with a spatula (spoon) grated courgette (zucchini). Add the cinnamon. Mix gently
Gently stir in ground nuts
Flour, soda, baking powder, cocoa, sift in one bowl, mix until smooth and stir into the dough.
Cake pan grease oil vystelit baking paper, pour the prepared dough and Bake in a preheated 160*C oven for 40 minutes, then increase temperature to 180*C and continue baking until done, "a dry splinter", 10-15 min.
To give the cake to cool completely in the form. Then cut lengthwise into two parts.
Lubricate the bottom part of the cupcake lingonberry/cranberry sauce D arbo
Cover the top of the cupcake.
Melt/ cook the chocolate glaze and cover the surface of the cupcake in its design, combined with the berry sauce.
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