Description
A delicious moist cupcake with vanilla.
Ingredients
-
Flour
0.75 cup
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Corn starch
2 Tbsp
-
Leavening agent
1.5 tsp
-
Persimmon
1 piece
-
Chicken egg
2 piece
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Condensed milk
1 Tbsp
-
Sugar
3 Tbsp
-
Vanilla essence
1 tsp
-
Sour cream
2 Tbsp
-
Salt
-
Powdered sugar
Cooking
Persimmon wash, cut, remove seeds and blend it.
Beat eggs with salt (about 2 minutes).
Add sugar and condensed milk,
Sour cream, mashed persimmon, vanilla essence and again beat.
Flour mixed with starch and baking powder and sift into the mixture. Mix gently. Put the dough into greased tins and place in oven preheated to 180 degrees. I baked the cupcake in one form more (35 minutes) and 2 small (20 minutes). Enjoy your tea!
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