Wednesday, November 6, 2013

Moist cupcake!!!

cupcake-recipe-1-547x365
Bake the cake 35 minutes.
Let it cool a few minutes and unmold it onto a lightly hollow.FOLLOW…………

Amounts   Ingredients:
1 grapefruit yellow untreated
1 pink grapefruit
125 g butter
115 g
115 g
150 g
2 eggs
2 tablespoons

1 / 2 teaspoon
grapefruit yellow untreated
pink grapefruit
1 butter
caster sugar
Flour
Icing sugar
Eggs
Imperial Mandarin soup or Cointreau
baking powder
RECIPE moist cake with grapefruit
Remove butter from refrigerator.
Take the zest of grapefruit yellow to squeeze its juice and economical. Blanch zest 2 times 3 min in 2 different waters to remove the bitterness.
Chop it finely with a knife.
Preheat the oven thermostat. 5-6/180 °. Work the butter, then add 100g of icing sugar, eggs, one at a meal, grapefruit juice, zest and baking powder. Knead the dough should be smooth and without lumps. Grease a 22 cm diameter missed and garnish with paste.
Bake the cake 35 minutes.
Let it cool a few minutes and unmold it onto a lightly hollow. Press the pink grapefruit juice and stir in remaining sugar and the imperial Mandarin. Sprinkle the cake still warm from the sweet juice so that it permeates.
Sprinkle the grains of grapefruit pulp.

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