Description
Cupcakes with a taste of cinnamon and ginger, soft and tender inside, with a ruddy crust. Try it!
Ingredients
-
Chicken egg
1 piece
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Serum
100 ml
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Cinnamon
-
Ginger
-
Leavening agent
0.5 tsp
-
Soda
0.5 tsp
-
Rye flour
0.5 cup
Cooking
In the serum, add the egg and stir with a whisk.
Add baking soda, baking powder, ginger to taste and cinnamon to taste. Mixed.
Gradually add the flour each time and mix well until the consistency of sour cream.
...
Fill the molds a little more than half in the oven at 180 C until ready. I've got 20 minutes, so I used large cookie cutters. If small, it is enough 12 minutes.
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