Description
What can I say about this cupcake is incredibly soft, silky, and very fragrant, as it should be winter holiday cake. Pumpkin, sea buckthorn and spices did the trick - the cake turned out delicious! Highly recommend it to try, and strongly!
Ingredients
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Flour
450 g
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Potato starch
2 Tbsp
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Leavening agent
2 tsp
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Soda
0.5 tsp
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Cinnamon
1 tsp
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Nutmeg
0.5 tsp
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Butter
140 g
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Vanilla
1 g
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Brown sugar
320 g
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Chicken egg
3 piece
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Puree vegetables
250 g
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Mandarin
3 piece
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Lemon
0.5 piece
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Raisins
1 cup
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Walnuts
1 cup
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Powdered sugar
12 Tbsp
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Water
1.5 Tbsp
Cooking
For the dough: in a bowl, combine the sifted flour, cinnamon, nutmeg, vanilla, salt, soda and baking powder.
In another bowl, mix the pre-soaked raisins and not finely chopped nuts. Add starch and stir.
Pumpkin puree mixed with pureed sea buckthorn. My mashed potatoes harvested for future use, so I simply thawed. And if you have no ready, simply bake the pumpkin in the oven, and then blend it with a blender into a puree. Sea buckthorn and a little simmered on the fire, then wipe through a sieve.
Soft butter room temperature vzbit with sugar in the blender more often.
Then add the eggs (average size) and whisk together with the oil.
In the egg-oil mixture add the mashed potatoes and the zest from 3 medium Mandarin oranges and half a lemon. Mix well.
Add the dry ingredients and mix on low speed of mixer.
At the last moment to introduce a mixture of nuts and raisins. Mix well.
The form d = 24 cm grease with butter and put into it the dough. Bake cupcake in preheated oven to 180 degrees 60 minutes. The willingness of cake to check with a dry skewer.
The finished cake to cool on a wire rack.
For the glaze: powdered sugar mixed with water and grind until smooth. Cover surface of cake with glaze. Nice!!
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