Delicate, mouth-watering cake with a subtle hint of orange peel that won't stay the next day.
Cooking time 40 minutes
Flour 200-220 g
Sugar 100 g
Butter 100 g
Eggs 3 pcs
Orange 1 piece
Cognac 30 ml
Baking powder 10 g
Butter (for glaze) 40 g
Cocoa powder (for glaze) 3 tbsp. l.
Sugar (sand) (for glaze) 4 tbsp. l.
Egg white (for glaze) 1 pc
Beat butter and sugar with a mixer.
Remove the zest from the orange.
Add zest and juice to a bowl of butter.
Beat well again.
Add 3 eggs.
Add flour, baking powder and cognac.
Mix the dough well.
Grease the mold with butter and sprinkle with flour. Transfer the dough to a mold and flatten.
Bake in an oven preheated to 180 degrees C for 30 minutes, check readiness with a toothpick. Judge the finished cupcake in the form.
Put on a dish.
In a saucepan, combine sugar, cocoa powder and butter.
Put on fire and stir until smooth.
Add protein and beat well.
Decorate the cake with icing and let it dry a little. The glaze will not flow or stick.
Orange muffin is ready for Christmas. Can be served with the Christmas table.
Bon appetit! Happy New Year and Merry Christmas!