Arabic cupcake with jelly

Category: Bakery products
Arabic cupcake with jelly

Ingredients

jelly 4 packs
eggs 3 pcs.
flour 1.5 cups
liquid milk 0.5 cups
baking powder 1.5 table. spoons
sunflower oil 50 ml
sugar 1 glass
vanillin
Moreover:
fruits - it is better to use apples, pears, canned pineapples, berries, peaches and apricots

Cooking method

  • Grease the mold with oil.
  • Beat eggs with sugar, vanilla, add butter, pour in milk and then add flour sifted with baking powder.
  • Pour into a mold and bake at 180 ° C until browning.
  • It took me about 25-35 minutes.
  • Check with a match for readiness.
  • Cool the cupcake a little, run a knife around the edges and pull it out.
  • Allow to cool completely on a wire rack.
  • Then....
  • Dissolve 1 packet of jelly according to the instructions ...
  • But I advise you to pour less water by 50 ml.
  • That is, instead of 200 + 200 ml, I poured 350.
  • Stirred, heated and allowed to cool to room temperature.
  • Pour into the mold in which the cake was just baked.
  • We put to freeze in the refrigerator.
  • Then lay the fruit beautifully on the frozen layer.
  • We put our cake as it was in the form when baking.
  • If a strong oak crust has formed on top (which often happens), then we carefully cut it off and pierce it often, often with a toothpick!
  • Then dissolve 3 more bags of jelly in one bowl, for each bag of water 50 ml less than what is written in the instructions!
  • Chill in the refrigerator for half an hour and pour over the cake.
  • At that moment, my cupcake even floated up.
  • I had to put a plate on it, and press it down with a weight on top.
  • We put in the refrigerator overnight or for at least 6-8 hours.
  • It's just that if you leave it on less, then the cake will look like it was wet.
  • We need the cake to absorb the jelly and it has time to harden well.
  • We boil a small saucepan of water, pour it into a tray and put our mold there for 10-15 seconds, draw a knife around the edges of the mold and turn it over onto a dish.

Note

I was baking a cupcake in a shape with a hole.

Glass 200 ml.
It's very hot now. I remembered that I baked ARABIC CAPE IN JELLY for my birthday.

It is very refreshing in the heat. A successful combination of juicy cake and cold fruit jelly.

The cake turns out to be practically "weightless" for the stomach. And it cools pleasantly on a hot summer day.

Found this cupcake at SeraFima 🔗... Thank you very much.

Photo Mila1

Giraffe
It is tempting, the children will come and try. 🔗
Sonadora
Cook, we'll burst!
You can't put out so many goodies in one day!
Here's how to decide now what to bake in the first place, huh?
Cook

Sonadora, it is very difficult to choose which recipe to cook first.

I would stand like a Buridan donkey and decide what to bake first. But easier and faster PEACH PIE.

Both recipes are noteworthy.
Gouache
Yes, the cupcake is delicious! And really easy on the stomach. I've baked it more than once, also saw Vicky-Seraphima.
Feofania
thanks for the recipe! I'll try!
Arka
Cook, how does this cupcake taste without jelly?
Cook

Arka, I have not tried a cupcake without jelly. Without jelly, I would not dare to eat it. I think it will be a little dry.
Arka
Another question
As I understand it, first the cupcake absorbs more liquid jelly, and then it freezes in the cupcake. So?
Cook

Yes, yes, that's right, first the jelly soaks the whole cupcake, and then it freezes in it.
Mila1
I also looked after this cupcake at Seraphima. Has baked many times. Here is a photo I found (this is the first time I chatted it). I will insert, for clarity

Arabic cupcake with jelly

Arabic cupcake with jelly

Arabic cupcake with jelly

I confirm, the cupcake is REALLY !!!! VERY REFRESHING in the heat.I don’t want any cakes (and it’s dangerous to eat cakes with cream in the heat), but this cupcake flies away.
Cook

Lyudmila, you have an amazing cupcake. Thanks for stopping by.
Tumanchik
Quote: Cook

Lyudmila, you have an amazing cupcake. Thanks for stopping by.
what an incredible recipe! Be sure to bookmark! And whole grain flour !!!! Question: will it fit into the form? I have a silicone cupcake with a hole.
Mila1
Quote: Tumanchik

what an incredible recipe! Be sure to bookmark! And whole grain flour !!!! Question: will it fit into the form? I have a silicone cupcake with a hole.
Ira, I also have a silicone one with a hole. Here is a cupcake from her in the photo. When I put the cupcake back into it, I pierce it and start pouring in the jelly, sipping it a little by the edges so that the jelly goes well everywhere. This is exactly what Irochka is good for, he is VERY easy to cook
Tumanchik
Quote: Mila1

Ira, I also have a silicone one with a hole. Here is a cupcake from her in the photo. When I put the cupcake back into it, I pierce it and start pouring in the jelly, sipping it a little by the edges so that the jelly goes well everywhere. This is exactly what Irochka is good for, he is VERY easy to cook
Lyuda, thanks for the answer! That is, first the first layer, in the cold. Fruit in the cold. Cupcake, pierce and pour. into the cold. through the top will not trample?
Bianchi
The cupcake is just super !!! Well Lyudmila made a link to this recipe !!!
Mila1
Tumanchik, Ira, doesn’t get caught quickly. But in the heat it is so pleasant and very easy to eat, although heavy in weight
Bianchi, Yulechka, I have been baking this cupcake for a VERY long time, I wanted to put the recipe here, but at least I looked through a search engine ... it turned out that it was already on the site, but without a photo Well, I put my photos here, I recommend a good cupcake.
Pity
But what if you cook it in a staff / cartoon? There just won't be a dry crust on top
Mila1
Pity, Ira, yes there is no dry crust. In silicone, the oven is more convenient here, because if you read the recipe carefully, then you need to insert it back into it and pour the jelly into it. In silicone, since it is soft, you can pull back the sides so that all the jelly fits, and there is a lot of it !!! and it is easier to remove from the silicone so as not to damage it. I can't imagine how this can be done in a bowl of Shteba
Pity
Nice to see.
For the sake of such a cupcake, you will have to drink silicone))
Mila1
Pity, Ira, you don't have to go broke on a particularly expensive one, but it's better with a hole in the middle, it bakes better and everything will work out
Cook
Girls, I have a metal shape with a hole. I always bake in it. In silicone, it will probably be more convenient and easier to pull out of it.


Added on Monday 21 Mar 2016 10:48 PM

Quote: Tumanchik

what an incredible recipe! Be sure to bookmark! And whole grain flour !!!! Question: will it fit into the form? I have a silicone cupcake with a hole.

Irish, you will need to try to bake a muffin with the correct flour. But this is after Easter.
TatianaSa
Girls, don't you need to add sugar in the jelly, because the mass will be completely tasteless? And 1.5 tablespoons of baking powder is not a lot? Of course, I added it as in the recipe, but now I sit and think ...
Cook
TatianaSa, I didn't add sugar to the jelly. Made according to the recipe on the package. I don't think you need less baking powder.
Reset
Cook, thanks for the recipe. It turned out spectacularly. I did not specify at once how much water your jelly packs are designed for. My etker's for 200 ml. It took 8 of them, and it was still not enough. One could have added at least one more, but there was no home.
I cooked in the staff, and transported it to the place of eating in it. I was afraid that there would be difficulties with the extraction, but everything rolled wonderfully after being immersed in a bowl of hot water. By the way, the jelly did not melt at a room temperature of about 30 degrees for several hours.
Py. sy. the photo, unfortunately, is not loaded. I'll try to add it later.
wall-e
thanks for the recipe, I will definitely take note!
Cook
Reset, Nadya, it's nice to read that I liked the recipe. Pleased!

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