Orange Cappeycakes

Orange Cappey Capsack is a purely American invention. Reduced copies of cakes, which received their name from the English "cup" - "cup" and "cake" - "cake", are allowed to translate: a cupcake in a cup or a cupcake the size of a cup. What is the difference between a capcake and a muffin, you ask? I will not hide, some time ago I also positioned them as one product, just with different tastes. But when I began to study baking in more detail, I realized the difference and is ready to share with you. Everything is simple, the difference in the way of mixing the ingredients and, accordingly, in the thoroughness of kneading the dough. Let's take a closer look. For muffins, the ideal method is the mixing of dry and liquid ingredients. Why? If you mix the flour with the liquid for a long time, the flour will give gluten or gluten, it is the gluten that makes the dough more "continuous", ie not porous, and for traditional muffins a soft, porous crumb and crispy crust are characteristic. What, then, is there for the capkeys? The most common way to get a perfect test for the capkake, start with whipping butter and sugar, but sometimes you can step back a little from the rules, and make "lazy" capkeys (as in today's recipe). The main thing to remember, the capkake like an elastic smooth dough. The crumb at the cake is more tender than that of the muffins, and if you soak a nightcap in the fridge, you will get a slightly damp cake. Of course it's hard to refrain and leave a couple of these cute muffins for the night, but believe me, it's worth it. In theory, everything, I think if you follow simple rules, you will also learn to determine the difference between muffins and capkeys, and then you, as a confectioner, will get a few more points. Let's go back to the cakes. Another distinguishing feature of the capkake is the cap of the cream. Classic cream - oil, than a good oil cream, it is easy to prepare and perfectly holds the shape. But for an amateur, I for one can not eat a pure oil cream, for me it is too fat. So I was looking for a cream that would be delicious, not greasy, easy to prepare ... in general, ideal for capkey ... and found. Yes, and do not forget to decorate the kapekki with various food powders - this will make your mini-cake original and be sure to please the eye. Here like and all ... more precisely not all! About the cakes already written so much and as much you can write, so wait soon on the screens, new recipes and ideas for decorating these famous mini-cakes.

Orange Cappey Capsack is a purely American invention. Reduced copies of cakes, which received their name from the English "cup" - "cup" and "cake" - "cake", are allowed to translate: a cupcake in a cup or a cupcake the size of a cup. What is the difference between a capcake and a muffin, you ask? I will not hide, some time ago I also positioned them as one product, just with different tastes. But when I began to study baking in more detail, I realized the difference and is ready to share with you. Everything is simple, the difference in the way of mixing the ingredients and, accordingly, in the thoroughness of kneading the dough. Let's take a closer look. For muffins, the ideal method is the mixing of dry and liquid ingredients. Why? If you mix the flour with the liquid for a long time, the flour will give gluten or gluten, it is the gluten that makes the dough more "continuous", ie not porous, and for traditional muffins a soft, porous crumb and crispy crust are characteristic. What, then, is there for the capkeys? The most common way to get a perfect test for the capkake, start with whipping butter and sugar, but sometimes you can step back a little from the rules, and make "lazy" capkeys (as in today's recipe). The main thing to remember, the capkake like an elastic smooth dough. The crumb at the cake is more tender than that of the muffins, and if you soak a nightcap in the fridge, you will get a slightly damp cake. Of course it's hard to refrain and leave a couple of these cute muffins for the night, but believe me, it's worth it. In theory, everything, I think if you follow simple rules, you will also learn to determine the difference between muffins and capkeys, and then you, as a confectioner, will get a few more points. Let's go back to the cakes. Another distinguishing feature of the capkake is the cap of the cream. Classic cream - oil, than a good oil cream, it is easy to prepare and perfectly holds the shape. But for an amateur, I for one can not eat a pure oil cream, for me it is too fat. So I was looking for a cream that would be delicious, not greasy, easy to prepare ... in general, ideal for capkey ... and found. Yes, and do not forget to decorate the kapekki with various food powders - this will make your mini-cake original and be sure to please the eye. Here like and all ... more precisely not all! About the cakes already written so much and as much you can write, so wait soon on the screens, new recipes and ideas for decorating these famous mini-cakes.

Ingredients: Instructions