Description
Persimmon as filling in a cupcake, tender and sweet, nicely complemented by moderately sweet, soft cupcake...
Ingredients
-
Flour
300 g
-
Chicken egg
3 piece
-
Sugar
100 g
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Persimmon
2 piece
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Vegetable oil
120 g
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Leavening agent
1 tsp
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Cinnamon
1 tsp
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Soda
1 tsp
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Milk
70 g
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Salt
-
Powdered sugar
1 Tbsp
Cooking
Cook foods to the test.
First mix the liquid ingredients with sugar until smooth. Flour, baking powder, baking soda for the dough and cinnamon and sift. Add to a bowl for the liquid ingredients and mix slightly, just until a homogeneous dough (10-15 seconds).
Wash and chop the diced persimmons.
Add the persimmons to the batter.
Mix well with a spoon.
Lay a baking paper form. Pour the resulting dough in shape. Bake in a preheated 170 degree oven for about 45 minutes. Be guided by your oven.
Cupcake with persimmon completely cooled. Bon appetit!
The cut
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