Cupcake with a delicious filling This cupcake will suit you to taste. It's easy and quick to cook. If there is no pineapple at hand - use apples, pumpkin or pears. Nuts and cinnamon give the cake a golden color and aroma. Carrot cake is a wonderful treat for tea. Today, we bake a cupcake in an ordinary rectangular shape. It may take more time for baking than in the form with a hole inside. Check the readiness with the help of a ray. Have a nice tea!
Ingredients:- Wheat Flour 185 tbsp.
- Butter 10 g
- Pineapple canned 400g
- Sugar 80 tbsp.
- Walnut 60 g
- Baking powder 4 g
- Salt 1 tsp.
- Cinnamon powder 2 tsp.
- Olive oil 60 ml
- Eggs chicken 2 pcs.
- Carrot 3 pcs.
- Breadcrumbs 2 tbsp. l.
- Step 1 To make this cake we need to take flour, sugar, nuts, baking powder, salt, cinnamon, walnuts, olive oil, eggs, fresh carrots, canned pineapple.
- Step 2 Heat the oven to 180 ° C. Flour, baking powder, sugar, cinnamon mix in one container.
- Step 3 Walnut kernels fry and grind, for a recipe take half the glass.
- Step 4 Mix the nuts with the dry mixture.
- Step 5 Grate the carrots. Take 2 cups of grated carrots.
- Step 6 Strain the pieces of pineapple from the syrup. Take 1.5 cups of pineapple pulp. Cut into small pieces.
- Step 7 Whisk the eggs. Pour olive oil in a thin trickle, continue whipping.
- Step 8 In the egg-and-oil mixture, add grated carrots and cut pineapple slices. Mix.
- Step 9 Add this mixture to the dry ingredients. To stir thoroughly.
- Step 10 In the prepared form (grease the walls with butter, sprinkle with breadcrumbs) lay out the dough. Put in a hot oven. Bake for 55-60 minutes.
- Step 11 30 minutes after the start of the baking, cover the cake with foil so that it does not burn. Finished cake to take out of the oven and cool. Serve with tea.