Tangerine-lemon cupcake

These cupcakes have a truly New Year flavor!

The author of the recipe

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Composition / ingredients

servings:

Tangerines

Lemons

Sugar

150

Vanillin

0.25

Butter

150

Eggs

Powdered milk

Baking powder

Flour

250

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 5 g

Fats 27 % 12 g

Carbohydrates 62 % 28 g

237 kcal

GI: 14 / 0 / 86

Step-by-step cooking

Cooking time: 1 h

Step 1:
Grate the zest of one tangerine and lemon. Squeeze the juice from all the tangerines and lemon (you should get about 100 ml). Vanillin is dissolved in 1 tbsp .a spoonful of cognac.
Step 2:
Rub butter with sugar and vanilla.
Step 3:
Add eggs, mix.
Step 4:
Add the juice and zest of lemon and tangerines, mix.
Step 5:
Add flour, milk powder, baking powder, knead uncool dough.
Step 6:
Put the dough in a greased vegetable oil mold, sprinkle with semolina (fill the mold for 2/3).
Step 7:
Put in a preheated 180 degree oven. Bake the tangerine-lemon cupcake for 20-25 minutes. Switch the oven temperature to 150 degrees and leave there for another 20 minutes. Take the cupcake out of the oven, cool it. Sprinkle with powdered sugar.

Grate the zest of one tangerine and lemon. Squeeze the juice from all the tangerines and lemon (you should get about 100 ml). Vanillin is dissolved in 1 tbsp .a spoonful of cognac. Rub the butter with sugar and vanilla. Add eggs, mix. Add the juice and zest of lemon and tangerines, mix. Add flour, milk powder, baking powder, knead uncool dough.

Put the dough in a greased vegetable oil mold, sprinkle with semolina (fill the mold with 2/3).

Put in a preheated 180 degree oven. Bake the tangerine-lemon cupcake for 20-25 minutes. Switch the oven temperature to 150 degrees and leave there for another 20 minutes.

Take the cupcake out of the oven, cool it. Sprinkle with powdered sugar.