The pound cupcake was so named due to the fact that its main ingredients – sugar, flour, butter and eggs were added all one at a time pound. But it is not necessary to take products in such quantities. It is enough that these ingredients are in equal parts. The pound cupcake, although considered traditionally European pastries, It is popular in many countries far beyond the Old World. And in depending on the region, its additional ingredients are significantly vary. For example, having tried such cupcakes in Britain and in Mexico, you can hardly guess that they have common roots. In pound cupcakes can also add various dried fruits or nuts, flavors, coat them with icing or cream. To start try baking a cupcake with a classic recipe.
Recipe author – Chef Virginia Willis (USA) – Lecturer Kajun and Creole cuisine, author of books about outdoor activities, 2016 Laureate in the Health Category
AT ремя: 1 час. 35 minutes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr butter at room temperature, and a little more to lubricate the mold
- 3 tbsp. premium wheat flour
- 0.5 tsp baking powder
- 0.5 tsp shallow sea salt
- 3 tbsp. Sahara
- 0.5 tbsp. margarine room temperature
- 1 tbsp. whole milk at room temperature
- 1 tsp vanilla extract
- 5 large eggs at room temperature
- 0.5 tsp almond extract, optional
Recipes with similar ingredients: premium flour, almond extract, vanilla extract, cake, eggs, milk
Recipe preparation:
- Preheat the oven to 150 ° C. Grease a large amount of oil cake pan with a hole in the middle (25 cm diameter)
- Sift flour, baking powder and salt into a medium-sized bowl. Вbowl of a stationary mixer with nozzles in the form of vanes mix butter, sugar and margarine to a cream consistency. In large dimensional in a liquid bowl combine milk, vanilla, eggs and almond extract if using it. Mix everything. Into the oil mixture gradually, alternating, pour the milk mixture and pour flour, and you need to start and finish with flour. Shuffle. Fill up prepared test form.
- Bake the cake for 15 minutes. Increase temperature in oven to 160 ° C and bake another 45 minutes. until the cupcake is covered golden crust and will not lag behind the edge of the form. Or check readiness by sticking a toothpick. She must get out of the cupcake dry. Put it on the wire rack for 10 minutes. Then flip the cupcake upside down to allow it to cool completely for at least 20 minutes.
