Description
Tender cakes with a fine touch of coffee and the wonderful dried apricots. Cupcake turns out a fragrant, crumbly. With a barely perceptible, but in such a tantalizing hint of cinnamon and ginger. With Christmas wishes cupcake goes to Irina (Irusichka). Help yourself!
Ingredients
-
Chicken egg
2 piece
-
Flour
2 cup
-
Water
200 ml
-
Instant coffee
1 Tbsp
-
Butter
150 g
-
Leavening agent
18 g
-
Dried apricots
100 g
-
Ginger
0.5 tsp
-
Cinnamon
0.5 tsp
-
Brown sugar
150 g
-
Honey
4 Tbsp
Cooking
In boiling water dissolve coffee. Add honey and sugar. Stir so that the sugar and honey have dissolved. Cool the coffee mixture.
Beat eggs with butter, room temperature, cinnamon and ground ginger. Pour the cooled coffee mixture. Mix well.
Add the baking powder and flour. Beat the dough until smooth. Dried apricots (I'm not pre-soaked) cut into small cubes and add to the dough. Mix thoroughly with a spatula.
Put the dough in the form and send in the oven at 180 degrees until cooked. Focus on dry wooden skewer. The finished cake to cool and sprinkle with powdered sugar.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.