the cupcakes. Beautiful, beautiful, sometimes too! And good, good, yes, but that goodness and eat one a week and then live with the guilt. As if to say, not only of butter, you can live. I propose to you today instead of cupcakes and beautiful, as far as he could be a sweet, genuine. The inspiration comes from the 1001 book cupcakes, cookies & other tempting treats , it took me a gift from my sweet sister Dublin. Abandoning the butter cream coverage (which I nausea after the first bite), the cupcake is sprinkled with orange syrup. Whole wheat flour makes them rustic and tasty. The only problem? It will eat a ton, and without the guilt!
Cupcakes whole orange and almond
Ingredients (for 12 small cupcakes):
45 g flour 00
40 g whole wheat flour
85 g butter 85 g
brown sugar 1 egg 1 orange
25 g almonds finely grated
1 / 2 packet of baking powder cinnamon to taste
ginger powder to taste
for the syrup and decoration:
a small orange
40 g of sugar cane
sliced \u200b\u200balmonds taste
Procedure:
spremetene Grate the orange rind and juice. In a bowl, mix the butter at room temperature with sugar. Add an egg and then, a bit 'at a time, flour, baking powder, cinnamon, grated ginger and grated almonds. Pour mixture on the orange juice and zest, mix and then fill the cups. Bake at 180 degrees for 15-20 minutes. Meanwhile, prepare the syrup: grated zest of a small orange juice spremetene, put the juice on the stove with sugar cane and boil for 5 minutes. Take out and arrange the cupcakes on a wire rack. Still hot, brush them with the syrup of orange, and decorated with orange peel and sliced \u200b\u200balmonds.
With this tasty recipe I participate in the contest and Alice Gaia , Swirl me Up!
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