In connection with the upcoming holidays and baking I have a festive !!! In the absence of snow, frost and New Year’s mood, I create it artificially.)) The cupcake is very fragrant, orange liqueur and tangerines are deliciously combined with candied fruits. The taste of the holiday is guaranteed to you!
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
Ingredients
Ingredients- Mandarins – 3 pcs.
- Dried fruits – 150 g (I have candied fruits, raisins, cranberries)
- Butter – 20 g
- Sugar – 2 teaspoon
- Orange liqueur – 2 tablespoons
- Creamy margarine – 150 g
- or butter – 150 g
- Sugar – 125 g
- Egg – 3 pcs.
- Flour – 150 g
- Baking powder – 1 teaspoon
Instructions
- Peel tangerines. Divide into wedges and leave for an hour to dry.
- Heat the frying pan slightly, add 20 g of butter, add a teaspoon of sugar, stir. Add tangerines and fry on both sides for 3 minutes.
- Pour candied fruits with liqueur and leave for an hour.
- Then put in a skillet and dry until the remaining liquor evaporates.
- Remove butter (margarine) and eggs from the refrigerator in advance, they should be at room temperature. Beat butter or margarine with sugar until cream. Add one egg at a time, beating each time. Pour in flour sifted with baking powder. Add candied fruits. Mix well. The dough should not be liquid! If the dough is thin, add flour.
- Put in a mold, layering with tangerine wedges. I have 3 layers.
- Add the dough one last time.
- Preheat the oven to 160-170C and bake the Christmas cake for about 1 hour and 20 minutes. Sprinkle the hot cake with icing sugar. Decorate as desired. (Brush the tangerine slices with egg white and sprinkle with powder. Allow to dry.)
- Cutaway ready-made Christmas cupcake.
- This is how a Christmas cupcake looks from above.
- Bon Appetit!!!
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