Description
Tender, crumbly, light, such a delicate and elegant cake with fresh raspberries. A sort of cupcake-"intellectual". Tasty, very tasty! One of the advantages of this baking is that on the second or third day the cake becomes even more delicious. Ie it can be prepared in advance and served at the right time. Come on in, help yourself.
Ingredients
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Flour
300 g
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Butter
80 g
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Vegetable oil
120 ml
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Sugar
170 g
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Chicken egg
3 piece
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Leavening agent
1 tsp
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Salt
1 pinch
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Lemon peel
2 tsp
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Raspberry
100 g
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Powdered sugar
Cooking
Beat the eggs with the sugar into white on the most powerful speed of the mixer.
Still whisking, pour in vegetable oil.
To reduce the speed of the mixer and pour in melted (but cooled!) butter. Add the lemon zest.
Sift flour with baking powder and salt. To combine flour mixture with egg-oil. Stir until smooth. The consistency is a thick cream.
You can, of course, raspberries from stir in to the dough. But I act differently: on the bottom of the form (I have silicone molds for cupcakes with a volume of 2 l, top diameter 22 cm, bottom-15 cm) spread a few berries...
Top close their test.
Then again spread berries...
And again the dough. Therefore, all of the berries remain whole. Bake cupcake in preheated to 180* oven for 40-45 minutes. The willingness of cake check wooden skewer.
Cupcake to cool 15-20 minutes in pan and then carefully remove it, put on a rack and cool COMPLETELY. Before serving, sprinkle the cake with powdered sugar. If you are preparing the cake in advance, it must be stored in the refrigerator, loosely wrapped in baking paper or foil. As I said, on the second or third day the cake will be even tastier.
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