Orange Cupcake
by Editorial Staff
Delicate, soft, moderately sweet, slightly moist orange cake with impregnation. Delicious and aromatic cake with sour cream. Very easy to prepare!
Ingredients
- Orange – 1 pc. (0.5 orange juice, maybe a little more, and zest)
- Sour cream – 250 g
- Butter – 100 g
- Eggs – 3 pcs.
- Sugar – 200 g
- Wheat flour – 320 g
- Salt – 0.5 teaspoon.
- Baking powder – 10 g
For syrup:
- 0.5 orange juice
- Sugar – 1-2 tbsp
Directions
- All ingredients should be at room temperature. Beat the softened butter with sugar with a mixer for 2 minutes. Add the yolks one at a time, beat until smooth and fluffy. The dough is prepared very quickly, so we immediately turn on the oven and heat it to 180 degrees.
- Add sour cream, freshly squeezed juice of half an orange, zest of one orange. We mix.
- Sift flour with baking powder into liquid ingredients. We mix.
- Beat egg whites with salt until fluffy. Add the whipped egg whites in portions to a bowl of dough and gently stir with a spatula from the bottom to top. You will get a tender, smooth dough.
- Pour the dough into a mold covered with parchment paper. We bake the orange muffin in a preheated oven at 180 degrees for 40-45 minutes. We check the readiness of the cake with a wooden skewer.
- Cooking syrup. Pour the remaining orange juice into a saucepan (I have 50 ml), add sugar, and bring to a boil.
- Take the finished cake out of the mold and immediately grease it several times with hot syrup using a brush. This will give a shine and lightly saturate the cake.
Enjoy your meal!
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