Very flavorful honey cupcakes with jelly-orange filling.
|Cooking time 45 minutes||Number of servings 6|
Prepare the cake batter. Beat the egg yolks with the white sugar, then add the buckwheat honey. It seemed to me that it is more flavorful and in this I was not mistaken, as the finished muffins have a nice honey aroma.
Then add the butter and whisk well. Add the flour, baking powder and mix thoroughly until smooth. In a separate bowl whisk the egg whites and enter them in the dough. Stir.
Silicone molds filled with dough. Put on baking cupcakes in the oven. Bake about 30 minutes at 180 degrees until Golden color. Allow to cool a little and pull out the cupcakes from the mold.
Cupcakes to cool. Then with a sharp knife cut midway.
Fresh orange clean from white film and cut it to pieces. Fill the cupcake.
Dissolve the jelly compote fast freezing and boil for about 1 minute on low heat. Cool down the mass, that is when it will start to harden a little, then pour this mass of oranges. From the cropped part of doing a cap, that is, cut the not needed part. A little press caps. Put the cupcakes for 15 minutes in the refrigerator.
Before serving the cupcakes sprinkle with powdered sugar.
Enjoy your tea!