Whipped Cupcake Ingredients
For a cupcake
- Wheat flour 250 grams
- Milk 125 milliliters
- Sugar 125 grams
- 2 eggs
- Margarine 125 grams
- Baking powder for dough 1 teaspoon
- Salt on the tip of a knife
For nut mass
- Chopped nuts (any or mixture) 100 grams
- Margarine 100 grams
- Sugar 100 grams
- Wheat flour 2 tablespoons
- Cream (fatty) 2.5 tablespoons
- Main Ingredients: Nuts, Sponge Cake
- Portion 5-6
Deep plate - 2 jokes, measuring cup, mixer or whisk, kitchen knife, cutting board, stewpan, baking dish, large flat serving dish, kitchen oven mitts, wooden spatula, tablespoon.
Making a quick cake:
Step 1: knead the dough for the cake.
The dough for this cake is incredibly easy to prepare. First, sift the sifted wheat flour, salt, and baking powder into a separate bowl or measuring cup. And do not forget to soften the margarine a bit before leaving it at room temperature.
In a free plate, mix sugar with eggs, whisking them with a whisk. Then add milk to them, mix until a homogeneous liquid mass and put a little melted margarine. Mix well again and sprinkle the loose ingredients mixed together. Knead the dough by hand, using a whisk, or leaning on the mixer. The main thing is that as a result you get a homogeneous dough without lumps and clots.
Step 2: bake the cupcake.
Preheat the oven to 200 degrees Celsius, and pour the dough into a baking dish greased with butter or margarine. Put everything in the oven and cook for 15-20 minutes, preferably without opening the door.
Step 3: prepare the nut mass.
While the biscuit is baking, start preparing a nut mass that will cover the cupcake on top, making it even more appetizing and tasty. To do this, chop your chosen nuts, it can be walnuts, and hazelnuts, and almonds, and all together. Then pour the resulting mass into a saucepan, add margarine, wheat flour, fat cream and sugar to it. Stir and put on a slow fire. Heat the nut mass, almost bringing it to a boil, but not letting it boil. In this case, do not forget to mix the contents of the stewpan all the time. Remove all the fire as soon as it gets hot enough.
Step 4: bring the cupcake ready.
Without turning off the oven, remove the cake pan and pour your product on top of the resulting nut mass, then return everything to bake on until fully cooked. In time it may take another 10-15 minutes. You will see when the cupcake is ready, it is covered with a delicious golden crust. Once this happens, remove the mold from the oven and let your baking cool.
Step 5: serve the cake quickly.
I serve the whipped cupcake only after it cools down, because it is easier to put it out of the mold and move it to a beautiful large dish. In the end, you just have to cut it into portioned pieces, brew fragrant tea and proceed to a delicious dessert.
Enjoy your meal!
- Many housewives prepare this cupcake, using butter or vegetable oil instead of margarine.
- And without the nut mass on top, the cupcake turns out to be tasty, it can be decorated with icing sugar, as well as sour cream or just berry jam.
- It is best to cook biscuits in demountable or silicone forms, from where it is easier to get them after cooling.