Bakery products

Wet cupcake


Wet Cupcake Ingredients

  1. Cocoa powder 1.5 cups
  2. Milk 2 cups
  3. Wheat flour 2 cups
  4. Vanilla Sugar 1 sachet
  5. Dough baking powder 1 sachet
  6. Sugar 1.5 cups
  7. Chicken egg 3 pieces
  8. Vegetable oil 1 cup
  9. Mold release margarine
  • Main Ingredients Eggs, Milk, Flour, Cocoa and Chocolate
  • Serving 8 servings

Inventory:

Deep bowl, Mixer or whisk, Glass, Small bowl, Sieve, Bakeware, Oven, Kitchen gloves, Serving dish, Knife

Making a Wet Cupcake:

Step 1: prepare the egg-sugar mixture.


Using a knife, break the eggshell and pour the yolk and protein into a deep bowl. Using a mixer or hand whisk, beat the eggs until smooth. After this, pour sugar into the container and again whisk everything until smooth. Attention: when using the appliance, beat at medium speed for 2-3 minutes.

Step 2: prepare the dough.


In a bowl with egg-sugar mixture, pour the vegetable oil, 1 cup milk and pour cocoa powder. Beat everything with a mixer or a hand whisk until a homogeneous mass is formed. After that, pour into another empty bowl 1 cup of this mixture and so far set aside.

At the end, sift the flour into a bowl with the bulk, add vanilla sugar and a baking powder for the dough. Again, beat everything with the improvised inventory until smooth and move on to the process of making the cake.

Step 3: prepare a wet cupcake.


Lubricate the bottom and walls of the baking dish with a piece of margarine. Pour the batter into the container and at the end level its surface with a tablespoon. We put the bake in preheated to a temperature 180 ° C oven for 35-40 minutes. After this time, with the help of kitchen gloves, we get out the form and check the dough for readiness. If a toothpick or a thin knife (after we pierced the cupcake) comes out dry and without lumps of dough, then the baking is ready and you can turn off the oven. If not, then extend the baking time yet for 5-7 minutes.

Immediately after that we transfer the cupcake to the serving dish. The mixture that we previously set aside is just now and should be applied. To do this, add the remaining glass of milk there, mix well with a tablespoon and pour the surface of the cake on all sides with this liquid mass. Attention: for this process, the baking must be hot so that the liquid mass has time to absorb into it. After that, cool it to a warm state and serve it to the dessert table.

Step 4: serve the wet muffin.


Wet cupcake is very tasty and tender. It just melts in your mouth! We cut the pastries with a knife into portioned slices and treat friends and relatives with hot tea or coffee.
Good appetite!

Recipe Tips:

- The finished cupcake is best served after 2-3 hours, as it is brewed. Then it will turn out even tastier.

- To prepare a wet cake, it is necessary to use odorless refined vegetable oil so that it could not in any way affect the aroma of the baking itself.

- Before serving, the wet muffin can be anointed with whipped cream, semolina cream or melted chocolate, as well as garnished with chopped nuts, coconut, or grated white chocolate.