Another recipe for a light summer dessert for culinary "lazy" - minimum effort, minimum complexity, minimum of ingredients. Delicate friable biscuit melts on the lips, air glaze adds fresh notes to the refined taste - such a delicacy will surely be appreciated by relatives and friends.
- Sugar - white 150 g + brown 100 g
- Sugar powder - 150 g
- Four eggs
- Three limes
- Flour - 260 g
- Baking Powder - 10 g
- Ginger - 30 g
- Butter not less than 82, 5 - 200 g
- Remove from the citrus peel, chop fresh ginger. Add in the cup two kinds of sugar, zest, ginger, softened butter and whisk with a mixer. While continuing to beat, bring the eggs into the mixture alternately
- Combine the flour with the baking powder, mix. Gradually add dry ingredients to the egg-oil emulsion. The dough should turn out to be elastic, lush and dense enough. At this stage, you can add dried fruits, berries, nuts, chocolate chips to taste
- Put the dough into the prepared form. Well, if it is tall and rectangular ("bread") - so the cupcake will be baked evenly. Send the workpiece to the oven, heated to 165 degrees, bake until ready - at least 45 minutes. Check the cake with a skewer or fork. Take into account: in the oven, the dough will almost double
- Squeeze the juice from the limes, bring to a boil in the saucepan. Ready cake to cool slightly on the grate and, without removing from the mold, soak with fruit essence. Lime juice can be replaced with citrus or berry juice, or - classical coffee or vanilla impregnation. Such a cupcake can be wrapped with food film and stored in the refrigerator for five days
- For glaze, mix 150 g of powdered sugar and a little juice (or water). Add liquid in small portions - the consistency of the glaze should be thick enough. Pour the cupcake with the resulting topping, decorate with fruit slices and zest