Description
The cupcake is easy and easy to prepare, it turns out fragrant and delicious, long does not get stale. On the second or third day even better than immediately after baking. And the structure – a real muffin, like it was once. Cinnamon and citrus zest give it a real Christmas flavor...
Ingredients
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Sugar
1 cup
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Chicken egg
3 piece
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Butter
200 g
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Flour
2 cup
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Soda slaked vinegar
0.5 tsp
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Salt
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Cognac
2 Tbsp
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Cinnamon
2 tsp
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Walnuts
50 g
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Dried fruits
50 g
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Lemon peel
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Orange zest
Cooking
Remove the zest from citrus fruits, puree them (you can grate).
Whisk the eggs with the sugar.
Add the chopped butter (room temperature), flour, soda (repaid lemon juice or vinegar), lemon zest, a pinch of salt, cinnamon, cognac.
Mix well. The batter is not thick, but not very liquid, with flecks of zest and a very nice citrus scent.
Dried fruit (if dry, can be pre-scalded with boiling water and lightly dried) and nuts chop with a knife.
But you can grind into crumbs, as I have.
Grease the form of vegetable oil.
Spread half of the dough.
In the remaining dough dried fruit with nuts and stir.
Distribute it on top (you can just mix all the dough with additives, but then, especially if they are very finely crumbled, unable to settle to the bottom and are mixed completely evenly).
Bake cupcake in preheated oven for 50 mins – 1 hour. (I check the readiness with a match).
Of course, a cupcake, especially Christmas, we had to decorate. Icing, for example. That's what I was going to do, but... well, handsome he did not, but turned out very tasty and fragrant. Bon appetit)))
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