Cupcake is one of the favorite pastries of many housewives. The history of the origin of this dessert goes back to the distant past. Then he was considered the privilege of the nobility. Now anyone can enjoy it. Cooking is easy, and any hostess can handle it.
Cupcakes with tangerines
Cupcakes can be prepared with a variety of toppings. They are delicious with dried fruits, berries and, of course, with citruses. This version of homemade tangerine baking turns out to be tender, airy and very tasty. You can cook it at any time. It is especially relevant on New Year's holidays, when not a single festive table can do without tangerines.
Ingredients:
- 4-5 tangerines
- 1 orange
- 175 g granulated sugar
- 125 g premium wheat flour
- 125 g butter
- 2 chicken eggs
- 1 tsp baking powder
- vanillin optional
- a pinch of salt
- Wash tangerines thoroughly, divide into wedges. Place in a small saucepan. Cover with sugar (50-70 g). Add a tablespoon of water. Cook citrus fruits for 2-3 minutes over low heat. The sugar should dissolve completely, and the tangerines should become soft and sugared.
- Combine butter with sugar and beat well in a blender bowl until smooth. Transfer to a bowl, beat in eggs. Add vanillin (optional) or grated orange zest. Add flour, salt, baking powder. Pour in 2 tbsp. l. orange juice (squeeze out of the orange). Knead the dough.
- Prepare muffin tins. If necessary, lubricate them with oil or water. Divide the dough into molds. Place the candied tangerines on top.
- Bake in a hot oven (180C) until golden brown. Enough 20-30 minutes (depending on the oven). Willingness to check with a toothpick or splinter.
Raspberry cupcake
This raspberry cake is distinguished by its unusual tenderness and taste. The advantage of baked goods is that they can be stored for several days. Therefore, it can be prepared in advance.
Ingredients:
- 300 g wheat flour
- 80 g butter
- 120 ml vegetable oil
- 180 g sugar
- 3 chicken eggs
- 1 tsp baking powder
- a pinch of salt
- 2 tsp lemon zest
- raspberries on demand
- powdered sugar (for serving)
- Wash eggs, beat into a bowl for beating. Beat very well (white). It is better to do this at high mixer speeds. Pour in vegetable oil in a thin stream. Melt the butter beforehand. Cool down. Attach to the mixture to be whipped. Add lemon zest.
- Sift the flour. Add baking powder and salt to it.
- Combine flour and egg-buttered mixture. Mix well. The consistency of the dough should be like thick sour cream.
- Take a large dish for this baking, for example, silicone with a diameter of 20-25 cm. Pour a thin layer of dough into the bottom. Lay a layer of raspberries on it. Pour the dough over the berry again. Raspberry again. The top layer is dough. After baking, the raspberries remain intact in the muffin.
- Preheat the oven to 180C. Bake for 40-50 minutes (depending on the oven). Willingness to check with a splinter, toothpick or wooden skewer. Sprinkle with icing sugar when serving.
