Orange cupcake with a coconut crust

Description

Cupcake unimaginably soft and fluffy and moist it turned out)Very orange! And it is lean, if you do it without crust)

Ingredients

Flour

210 g
Orange juice

250 ml
Sugar

130 g
Salt

1 pinch
Vegetable oil

6 Tbsp
Orange zest

1 Tbsp
Vinegar

1 Tbsp
Vanilla
Soda

0.5 tsp
Coconut shavings

60 g
Chicken egg

1 piece
Sugar

30 g
Vanilla

Cooking

Flour+sugar+soda+salt +peel=to connect and mix

Orange juice+vegetable oil+Apple cider vinegar=to connect and mix

Pour liquid ingredients into dry ingredients and mix well with a spoon to get a lump free batter. The lean part of the cupcake is ready.

Now don't lean to fill to get a crust) Beat with a mixer until the egg white foam. Add coconut and sugar. Again slightly beat with a mixer.

Baking paper, grease with vegetable oil and lay out the form. Pour liquid orange dough.

On top of the dough with a spoon to pour the dressing. Gently distributing it over the entire surface of the future cupcake.

Put in a preheated 190 degree oven. Bake 10-15 minutes until Golden brown. FOLLOW THE CUPCAKE OTHERWISE, OUR CRUST MIGHT BE BURNT! I BARELY HAD TIME! During this time the cupcake will definitely go up, but he's not ready. Cover with foil and reduce to 180 degrees. Bake under the foil until dry toothpick. Here's a rosy cake I pulled from the oven)

Perhaps the paper baking are better off with a chilled cake, because it is so soft that it can be easy to damage while it is hot. So cool... Cut... ate...) enjoy your tea!