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Cupcake with persimmons
What could be better for tea and coffee than a homemade, tasty, flavorful cupcake, even with seasonal fruits. Persimmon is one of these very healthy and easy-to-use fruits. It can be eaten raw, has a very beneficial effect on the gastrointestinal tract, and can be added to baked goods.
Culinary expert Yevhen Klopotenko shared a recipe on Instagram for a delicious, very easy-to-prepare, perfect cupcake for tea, with persimmon as the main ingredient (to watch the video, scroll to the end).
Cook's tip: choose soft persimmons for the muffin, not sharon fruit.
Ingredients:
- flour - 360 g
- baking powder - 10 g
- vanilla sugar - 10 g
- eggs - 4 pcs.
- sugar - 120 g
- butter - 150 g
- persimmons - 2 pcs.
Method of preparation:
1. Beat eggs with sugar and vanilla sugar.
2. Melt the butter and pour it into the egg mixture.
3. Sift the flour and add it together with the baking powder, mix to make the dough homogeneous.
4. Wash and dice the persimmons, add them to the dough, and mix.
5. Put the dough into a greased baking dish and place in the oven for 40 minutes at 180°C.
The finished cake should cool slightly before eating. It will be one of the best winter treats for tea.
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