Description
Tender, flavorful cupcake, with chocolate chips and raspberry acidity, coated with a crispy, crumbly crumb. Though I planned it with cherries, but this year raspberries very much, and begs it to baked goods.
Ingredients
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Margarine
200 g
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Flour
2.5 cup
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Leavening agent
2.5 tsp
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Salt
-
Sugar
1 cup
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Chicken egg
1 piece
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Vanilla
-
Yogurt
200 ml
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Cognac
2 tsp
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Nutmeg
0.25 tsp
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Dark chocolate
50 g
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Raspberry
1 cup
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Coconut shavings
2 Tbsp
Cooking
Flour, margarine, salt, baking powder, sugar, RUB hands into fine crumbs. To postpone one Cup of crumbs. While preparing the dough, put into the refrigerator.
Add the egg. Knead
Add the yogurt, vanilla, spices. Knead.
On the bottom of the form to lay out a layer of dough, sprinkle half of the chocolate chips. Chocolate found itself only with the nuts, so I have come across iiiiiiiiii small nuts.
Sprinkle some more test, put the raspberries. Raspberries spread a layer of bigger is better, as I was being modest, I did not have in the process of eating a muffin ))))
Then put another layer of dough, sprinkle with remaining chocolate chips. Spread rest of batter and sprinkle with coconut.
On top pour 1 Cup of the pending oil chips. Bake at 175-180 degrees for 50-60 minutes. To give the cake a little to cool in pan, spread and allow to cool completely, then just cut it, and it can fall apart.
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