Description
The recipe is from the magazine "Love to cook". Stunning cupcake, sweet, crumbly, almond, chocolate and delicate lemon flavor!
Ingredients
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Chicken egg
6 piece
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Flour
100 g
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Soda
0.5 tsp
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Sugar
150 g
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Butter
250 g
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Almonds
250 g
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Chocolate milk
200 g
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Lemon peel
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Pineapple
50 g
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Vanilla sugar
1 pack
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Powdered sugar
Cooking
The yolks separated from the whites. Whisk sugar (mix plain and vanilla) and egg yolks. Then gradually add the butter (room temperature), flour, soda (extinguished with lemon juice).
Grind the chocolate and almonds.
One chocolate I shredded into crumbs, and the other was chopped with a knife.
Pineapple (or other dried fruit) cut into pieces.
Add the nuts, chocolate, pineapple in the batter, stir.
Proteins (necessarily a well-chilled) whisk in a solid foam.
Add the whites into the batter, gently stir and spread in the form greased with vegetable oil (you can even sprinkle a little semolina). Form fill 2/3 of the height, no more: the dough will rise.
Bake at 180 deg. Readiness defined by a wooden stick. The finished cupcake sprinkle with powdered sugar.
Bon appetit!
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