Muffin with buckwheat flour "Chocolate angel"

Description

This cake perfectly blended flavors of buckwheat flour, chocolate, zest and cane sugar. Very tasty and juicy.

Ingredients

Flour

200 ml
Buckwheat flour

100 ml
Brown sugar

150 ml
Chicken egg

1 piece
Yogurt

200 ml
Butter

125 g
Soda

0.5 tsp
Lemon juice

5 piece
Dried fruits

1 handful
Cocoa powder

3 Tbsp
Cognac

1 Tbsp
Lemon peel

1 piece
Walnuts

1 handful

Cooking

Dried fruits pour boiling water, after half an hour drain the water. Finely chop, pour a bit of cognac, add the zest and leave overnight. If there is no time, you can put in the microwave for a minute to get soaked.

Soft butter to put in the Cup,

Add to it the cane sugar. A nice rubdown.

To break the egg.

Good RUB whisk until light mass. Pour yogurt (or sour cream).

Separately, mix both types of flour, cocoa, soda, slaked lemon juice. Connect dry and oil-sugar mixture. Last add dried fruit and nuts.

Form cake pan greased with butter, sprinkle with flour, the excess flour to shake. Put the dough, flatten.

Send in a pre-heated oven. Bake at 200 degrees for about 40 minutes. If the cake starts to brown and the inside is not ready yet, reduce heat to 180 degrees, cover the top with foil. Readiness check with a wooden splinter.

Cupcake optionally can be covered with glaze. For glaze, mix lemon juice and powdered sugar until thick, cover the top of the cupcake. I had finished the frosting. You can also cover the product with melted chocolate, goes well white. The recipe I learned from a wonderful girl Zoe.

Comments and reviews