Description
Crumbly cupcake caramel-nutty flavor and a pleasant, Golden color... And he has a couple of advantages: there are absolutely no butter and eggs. Not a recipe, but a fairy tale for weight watchers. And the secret is in the... millet! For the recipe thank you Katya Khoroshilova.
Ingredients
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Millet
180 g
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Leavening agent
10 g
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Serum
160 ml
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Flour
50 g
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Brown sugar
60 g
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Cinnamon
1 tsp
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Sugar
100 g
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Milk
30 ml
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Nuts
Cooking
Millet is very tchatelno (!) grind in a coffee grinder into flour.
Mix crushed millet, wheat flour, cane sugar, baking powder and cinnamon. (For the greater good sugar can be substituted for honey.)
Add whey and mix thoroughly. It's rather thick batter. (If necessary add a little more whey.)
Pour into shape and bake in a preheated 170 degree oven for 40-45 minutes. To give the cake to cool completely and remove from molds. (I'm the cupcake was soaked with cognac. Not necessarily, but I think baking only benefit from this.)
To make the frosting. Pour the sugar into a frying pan or saucepan with a thick bottom. Heat over medium heat until Golden brown. If sugar lumps were gathered, a fire to reduce and prevent a little wooden or silicone spatula.
Remove from heat, immediately pour the hot milk and stir thoroughly. Cupcake pour the glaze and sprinkle with chopped nuts (I used cashews).
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