Cupcakes with orange and chocolate


For the cake:
• 260 g flour
• 200 g sugar
• 1 p. Baking powder
• 1/2 hours. L. salt
• zest of 2 oranges
• 1 tbsp. l. fresh orange juice
• 1 1/2 hours. L. vanilla extract
• 3 large eggs
• 1 tbsp. sour cream
• a handful of roasted chopped almonds
• 200 g chocolate crumbs
• 220 g butter

For syrup:
1/2 Art. caster sugar
• 1/3 Art. fresh orange juice

For the glaze:
100 ml cream
• 100 grams of chocolate

Cooking method:
Preheat oven to 175 degrees and grease with butter two forms of bread. In my case, I used a silicone bread pan and silicone form for finance.
Sift the flour, sugar, baking powder and salt. Enter the orange zest and carefully spread it.
In another bowl, whisk whisk spoonful of fresh, vanilla, egg, and 1/4 of the sour cream.
In a bowl combine the flour, connect, almonds, chocolate chips and mix. Whisking on low speed, gradually add the butter cubes. Add the remaining cream. Beat until thoroughly mixed for about a minute. If necessary, remove the weight of the shovel from the walls, all mixed up to homogeneity. In three steps, enter the egg.
Spread the batter into molds. Bake about 45 minutes or check the readiness of the wand. Give a cake to cool.
In a saucepan heat the fresh and powdered sugar. Let simmer for a few minutes, until the mixture turns into a thick clear syrup. Brush apply the hot syrup on the cake. Repeat several times to use all the syrup.
Then heat the cream and pour them chopped chocolate. Stir until complete dissolution of the chocolate. Pour zigzag cupcake. Sprinkle with almonds and serve.

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