Orange Cream Cakes
by Editorial Staff
Delicate, fragrant creamy orange muffins. I love these pastries for tea.
Cook: 30 mins
Servings: 12
Ingredients
- Orange – 1 pc.
- Chicken eggs – 3 pcs.
- Sugar – 300 g
- Vegetable oil – 100 ml
- Flour – 400 g
- Baking powder – 1.5 teaspoons
- Vanilla – on the tip of a knife
- Homemade cream – 200 g
- or sour cream (20%) – 200 g
Directions
- Turn on the oven and heat it to 180 degrees.
- Wash the orange. Remove the zest from the orange with a grater. Squeeze the juice out of the orange.
- Sift flour. Mix it with vanilla and baking powder.
- Beat eggs with sugar whisk.
- Add butter, sour cream, orange juice and zest to the eggs. Beat well.
- Add flour in small portions, stir the dough gently with a spoon.
- Divide the dough into molds.
- Place the muffins in the oven on the middle shelf.
- Bake the orange muffins until tender, about 20 minutes.
- Decorate the finished creamy cupcakes as you wish.
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