Easter Tangerine Cupcake in a Slow Cooker Recipe
I suggest you prepare a tangerine cupcake with a delicate taste and bright juicy color. It turns out very fragrant and festive. Cupcake according to this recipe is made very easily and quickly in a slow-cooker-pressure cooker of available ingredients. But this does not affect its taste and beauty. Tangerine cupcake is a great option for a family tea party and for a festive table.
Servings 6
Cook Time 70 minutes
Ingredients
- 350 gram Flour wheat / Flour
- 150 gram Vegetable oil
- 100 gram Sugar
- 50 gram Cherries dried
- 50 gram Raisins
- 1 pack Vanilin
- 1 teaspoon Baking powder
- 1 piece Tangerine
- 3 pieces Chicken eggs
- 20 gram Sugar powder
- 1 pack Sprinkles sweet shop to taste
Instructions
- Chop the tangerine with a blender.
- In a bowl, beat the eggs with sugar to a stiff froth.
- Then add the vegetable oil, and continue to beat. Add the crushed tangerine. Whip.
- Then add the sifted flour with vanilla and baking powder. Mix with a spatula.
- Wash the raisins and dried cherries. Add a tablespoon of flour and roll. Add to the dough and mix everything together.
- Cut a circle out of the baking paper. Cover with oil and put on the bottom of the bowl of a slow-cooker-pressure cooker.
- Lay out the resulting dough.
- Level it out. Close the cover. Leave the valve open. To install the program "BAKING". Cooking time is 50 minutes. Click the "START" button. Leave the finished cake in a pressure cooker for 5 minutes.
- Transfer the cooled cake to a plate. Sprinkle with powdered sugar and pastry sprinkles.
- Bon Appetit!
- Enjoy.