Orange Cupcake

Delicate, soft, moderately sweet, slightly moist orange cake with impregnation. Delicious and aromatic cake with sour cream. Very easy to prepare!

Summary

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

Instructions

1. 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.
2. Add sour cream, freshly squeezed juice of half an orange, zest of one orange. We mix.
3. Sift flour with baking powder into liquid ingredients. We mix.
4. 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.
5. 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.
6. Cooking syrup. Pour the remaining orange juice into a saucepan (I have 50 ml), add sugar, and bring to a boil.
7. 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!