Tangerine cupcake

Mandarinovy cupcake


  • for cupcake:
  • 4 tsp tangerine zest
  • 0.15 kg of tangerine juice
  • 0.50 kg of flour
  • 1 Pach. baking powder
  • 1 teaspoon (incomplete) salt
  • 0.30 kg sugar
  • 0,10 vegetable oil
  • 4 pieces egg yolks
  • 5 PCs egg whites
  • ½ Tsp of mayonnaise
  • for impregnation:
  • 0.20 kg powdered sugar
  • 1 tsp tangerine zest
  • 2 mandarins (juice)

Method of preparation

  • Beat in a homogeneous mass information ingredients: wheat flour, Cup sugar, baking powder, salt, vegetable oil, egg yolks, tangerine juice and zest.
  • Separately vzbit in foam egg whites with the mayonnaise and remaining sugar. This mass add to the mixture with the yolks and gently mix.
  • In a muffin tin, greased, pour the dough and bake. Bake the cake about half an hour at a temperature of 160 °C.
  • Mix tangerine juice and zest with powdered sugar, and then the impregnation to fill the cupcake. The cupcake to soak for about an hour.
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