Tangerine cream cupcake
Fresh tangerine cupcake
0 serving
Within 0 minutes
카푸치노
Ingredients
  • Tangerine
    2~3ea
  • Soft flour
    220g
  • egg
    2ea
  • Butter
    120g
  • Sugar
    200g
  • Baking powder
    6g
  • Salt
    2g
  • Milk
    125g
  • whipped cream
    suitably
Cooking Steps
STEP 1/8
Prepare tangerines and put them in a blender and grind them
STEP 2/8
After grinding the tangerine, strain it through a sieve and juice them
STEP 3/8
Cream the butter and mix it with sugar and salt
STEP 4/8
Beat in eggs 2-3 times
STEP 5/8
Add the sifted powder and mix it
STEP 6/8
Add the citrus juice and mix
STEP 7/8
Put parchment paper in a muffin mold, fill 70% of the batter, and bake in a preheated oven at 180 degrees for 20-25 minutes
STEP 8/8
After cooling the tangerine cupcake, put the whipped cream in a piping bag, squeeze it into the tangerine cupcake, and peel the tangerine on top
* Please sift the powder in advance * Remove butter and eggs to room temperature beforehand
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