Orange Cupcake “Confetti” Recipe
It just so happens that the New Year falls on the Christmas fast. Those who fast on this holiday know how difficult it is to set a festive table, and especially to cook something for dessert. In this case, I am always saved by a lean orange pie made according to a Greek recipe. The cupcake turns out delicious, fragrant, does not crumble for a long time, and its orange color lifts the mood.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. Pour boiling water over the oranges and wash them thoroughly. Peel one orange and cut it into pieces, cut the second one right in the peel. Put it in the bowl of the blender, having previously installed the chopper nozzle.
  2. Chop the oranges for 1 minute at a speed of 2.
  3. Remove the chopping nozzle. Add sugar, cinnamon, vegetable oil and flour sifted with baking powder to the oranges. Install the whipping nozzle and mix everything well for a few seconds at speed 1.
  4. Grease the mold with vegetable oil and sprinkle with flour. Pour out the resulting dough. The level has been raised. Bake at 180°C for about 40 minutes.
  5. We take the finished cake out of the mold on the grill and let it cool down.
  6. Pour powdered sugar and corn starch into the bowl of a food processor, pour in hot water and mix thoroughly with a whisk attachment. If it seems to you that there is not enough water, you can always add a few drops. Do not overdo it, the glaze should not be liquid.
  7. Cover the cooled cake with icing and sprinkle with candy sprinkles in the form of “confetti”.
  8. Bon appetit)
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