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 Cupcake "Mrs. Autumn" Recipe
Red and bright as autumn, the cupcake turns out to be beautiful and warm to the taste... with fragrant pomegranate powder and persimmon cream. On a cool day, it will decorate any tea party. To heal.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Dutch Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Impregnation:
Cream:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Dutch Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Impregnation:
Cream:
Instructions
  1. Turn on the oven to warm up. In a bowl, whisk sugar, salt, vegetable oil and eggs (add one at a time) until fluffy.
    Turn on the oven to warm up. In a bowl, whisk sugar, salt, vegetable oil and eggs (add one at a time) until fluffy.
  2. Pour baking powder into the sifted flour, mix. Combine with the liquid mass, add banana slices.
    Pour baking powder into the sifted flour, mix. Combine with the liquid mass, add banana slices.
  3. Grease the mold with butter, pour out the dough. Put it in a preheated oven. Bake for 35 minutes at 180 degrees, until they dry out. The time depends on your oven, be careful.
    Grease the mold with butter, pour out the dough. Put it in a preheated oven. Bake for 35 minutes at 180 degrees, until they dry out. The time depends on your oven, be careful.
  4. While the cake is baking, prepare the impregnation. Boil the juice with sugar for 5 minutes, add butter to the hot one, mix, remove from heat.
    While the cake is baking, prepare the impregnation. Boil the juice with sugar for 5 minutes, add butter to the hot one, mix, remove from heat.
  5. Prepare the cream. Chop the ripe persimmon with honey with a blender. Preheat in a water bath.
    Prepare the cream. Chop the ripe persimmon with honey with a blender. Preheat in a water bath.
  6. Impregnation and cream.
    Impregnation and cream.
  7. Transfer the finished cupcake to a dish, pierce it with a skewer in many places, soak it with a creamy pomegranate mixture. Cool on the grill.
    Transfer the finished cupcake to a dish, pierce it with a skewer in many places, soak it with a creamy pomegranate mixture. Cool on the grill.
  8. Cover the completely cooled cake with persimmon cream. Decorate as desired (in my case, dried bananas, persimmons and powdered sugar).
    Cover the completely cooled cake with persimmon cream. Decorate as desired (in my case, dried bananas, persimmons and powdered sugar).
  9. ENJOY YOUR TEA!!!
    ENJOY YOUR TEA!!!
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