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Chocolate cupcake with buckwheat cereal

Chocolate cupcake with buckwheat cereal

Fragrant cupcake with a completely luxurious texture and deep rich flavor.

Cooking time- Number of servings-

Ingredients for Chocolate cupcake with buckwheat cereal

Step-by-step instruction of cooking Chocolate cupcake with buckwheat cereal

Step 1

Beat the eggs with sugar in a lush cream-foam for at least 5 minutes.
Not stopping to whisk, pour a thin stream of vegetable oil, then add the softened butter. Beat well until smooth on low speed of mixer.

Step 2

Sift the flour with cocoa, semolina and baking powder into the egg mixture. Stir with a mixer at low speed.
Pour the cream in a thin stream, continuing to stir.
Add buckwheat flakes of TM "Mistral"- they can be a little stretch in the palms and stir again.
In the last turn to alcohol – a liquor or like mine, cranberry tincture in brandy.

Step 3

Pour the cranberries – I has not released – and with a spatula mix gently.

Step 4

Spread the batter into the prepared cupcake form, better with a tube in the middle to ensure propekaemost.
Bake in a preheated 200*With the oven before picking up the cupcake and easy setting.
Then reduce heat to 180*C and bake until cooked - dry toothpick. Not to overdo!
The finished cake is soft and springy.

Step 5

The finished cake to cool on a wire rack and decorate according to their abilities.
I poured dark chocolate and sprinkled with berries cranberries. Top protrusile a little icing sugar.

Step 6

Served with fresh Cup of tea.