Which cupcake can be considered the most autumnal? With pumpkin or apples picked in grandma’s garden. Or a cupcake with persimmons? Red, fragrant, with pieces of persimmon inside! The fruit should be taken ripe and juicy. The cake comes out with a moist structure, an interesting note and a special aroma! Optionally, you can add lemon or orange peel and cinnamon if you like it
Persimmon cupcake – ingredients:
Medium persimmon, 2 pcs.
Flour, 300 g
Cake butter, 180 g
Sugar, 150 g
C1 chicken egg, 3 pcs.
Salt, a pinch
Baking agent, 1 teaspoon
Preparation:
Step 1. For the persimmon cake, beat the butter, softened at room temperature, with the sugar with a mixer, then add the eggs one at a time, beating until smooth each time.
Step 2. Brush one persimmon (about 100 g) in a blender and add to the dough, beat until smooth.
Step 3. Add flour and baking powder to the cake batter, mix, then add the second persimmon, cut into large pieces.
Step 4. Put the persimmon cake dough into a mold (rectangular or round with a hole in the middle) greased with oil. Preheat the oven to 180 °C and bake for about 45-55 minutes.
Step 5. The dough for such a cupcake is quite moist, so be sure to wait for it to cool before trying.
The persimmon cupcake is ready! Delicious!