East coconut-karamany cupcake with chocolate Fudge

Description

Delicious, tender, moderately moist cupcake with coconut and cardamom.

Ingredients

Figure

50 g
Coconut

50 g
Flour

150 g
Chicken egg

3 piece
Sugar

150 g
Butter

100 g
Cardamom
Cinnamon
Vanilla
Leavening agent

10 g
Water

3 Tbsp
Cocoa powder

2 Tbsp

Cooking

First make the rice flour. To this end, the rice should be well dried in heated pan. He should turn white, swell, go typical rice smell. Not turned to yellow grains.

Rice is cool, transfer to a coffee grinder, to grind into flour.

Coconut I was candied, I ground in a coffee grinder.

Mix the ground coconut (or chips) with rice flour, add baking powder.

Beat softened butter with sugar. Enter the eggs one by one whisking until smooth.

Add the sifted flour and rice flour coconut and baking powder. Whisk until smooth. Add cinnamon and crushed in a mortar seeds of cardamom.

Vystelit form parchment, put the dough in the form. Bake at 180*-190* (depends on your oven) for 40-50 minutes. To check readiness of a wooden skewer. From the cake from the oven does not get it, or settle. Cool, get out of shape.

Mix in a saucepan the sugar, water and cocoa powder. Over low heat, stir constantly so as not burnt. First dissolve the sugar, once you start popping bubbles, immediately remove from heat. Allow to cool, pour the cooled Fudge cupcake.