Christmas Cupcake with Tangerines
by Editorial Staff
The tastiest cupcake I’ve ever made! And I suggest you make sure of this! 🙂
Cook: 120 mins
Servings: 8
Ingredients
- Butter or margarine – 150 g
- Sugar – 125 g
- Eggs – 3 pcs.
- Flour – 125 g
- Baking powder – 1 teaspoon.
- For filling:
- Mandarins – 2 pcs.
- Dried fruits – 150 g
- Orange liqueur – 2 tbsp
- Butter – 20 g
- Sugar – 1 teaspoon
- For decoration:
- Powdered sugar
- Fine sugar – 1 tbsp
- Egg white
- Tangerine slices
- Lemon zest
- Sprigs of rosemary
Directions
- Peel the tangerines and disassemble them into wedges. Leave for an hour to dry the film on the slices.
- Soak dried fruits in liqueur for 30 minutes. Until then, let’s make the dough …
- Beat butter and sugar until fluffy.
- Add eggs one at a time and beat. Pour in flour sifted with baking powder and beat.
- Preheat a frying pan, add 20 g butter and a teaspoon of sugar. Put the tangerine wedges and fry for a couple of minutes on each side. Place on a plate to cool.
- Send dried fruits with liqueur to the same frying pan. Warm up until the alcohol evaporates.
- Add cooled dried fruits to the dough and mix gently.
- Grease the mold with butter and sprinkle with flour. Lay out the dough, shifting the tangerines. Bake the Christmas cake for about an hour at 180 degrees. Check the readiness of the cake with a wooden stick.
- Cool down. Sprinkle with powdered sugar. Decorate the Christmas cake with lemon zest, tangerine slices. Brush lightly with egg white, sprinkle with fine sugar (snowball)). The holiday cupcake is ready!
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