Description
What fragrant and soft cake! Even in the cooled down kind from him so enticing smells of raspberries and lemon! Be sure to make the lemon glaze, it complements the sweetness of the cupcake. The presence of the zucchini, imparts a softness and juiciness, the taste of zucchini is not felt.
Ingredients
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Flour
2 cup
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Leavening agent
2 tsp
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Salt
0.5 tsp
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Chicken egg
2 piece
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Vegetable oil
0.5 cup
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Sugar
0.66 cup
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Milk
0.5 cup
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Lemon juice
0.25 cup
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Lemon peel
1 piece
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Zucchini
1 cup
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Raspberry
1 cup
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Powdered sugar
1 cup
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Lemon juice
3 Tbsp
Cooking
To grate the zucchini.
Beat on low speed of mixer the eggs with the sugar, until the sugar is dissolved.
Add the milk, vegetable oil, lemon juice and zest, stir. Add the baking powder and flour, mix all the mixer on low speed.
Add to the zucchini batter and raspberries.
Put the dough in greased with vegetable oil the silicone form. Bake at 200 gr. 45 minutes. To check the readiness of wooden stick. Remove from the cake from the form, otherwise it will moisten. To make the frosting. For this, mix in a Cup of a Cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until a homogeneous dense mass, apply the frosting on top of cupcake.
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