Long-term storage cupcake "Christmas"

Category: Bakery products
Long-term storage cupcake

Ingredients

* Flour 270 BC
* Butter 200 BC
* Sugar 150 g
* Eggs 4 things.
* Caramel sauce *** 100 ml.
* Baking powder 1 tsp
* Salt pinch
* Lemon (zest) from 1 pc.
* Ground Muscat 0.5 tsp
* Ground ginger 1 tsp
_________________
* Walnuts 100 g (more)
* Any candied fruit (I have pineapple) 150 g
* Dessert alcohol (I have for impregnation

Cooking method

  • Melt the butter and cool.
  • Beat eggs with sugar (not to the peaks).
  • Sift flour with baking powder.
  • Wash the lemon thoroughly, remove the zest with a fine grater.
  • Crush nuts, not very finely
  • Put all the ingredients (except alcohol) into a mixer and mix well (or do it by hand). The dough turns out like for pancakes. Arrange in forms (they must first be covered with baking paper or greased).
  • Preheat the oven to 170 * C and bake for 60-75 minutes.
  • It is imperative to check readiness (for "dry knife blade" or "dry speck")
  • Let it cool in the forms. Then we take it out and leave it under a towel overnight.
  • In the morning we soak with alcohol. Wrap in foil and put away in a dark, cool place.
  • I kept it in the refrigerator for the first two years of baking, and last year I put it in the cabinet of the sewing machine. And they stayed in bed until the holidays perfectly.
  • Soak the cupcakes with the same alcohol once a week.

Note

The total output of finished products is 1050 g (the figure depends on the weight of the eggs, and on the weight of the fillers)
*** Caramel sauce - can be replaced with another composition of 3 tbsp. l. honey and 3 tbsp. l. lemon or orange juice.
Long-term storage cupcakeOrange caramel sauce
(ANGELINA BLACKmore)

ANGELINA BLACKmore
Soaked cupcakes today. A little crumb fell off - um, so delicious. And what a scent! I doubted about "Limoncello", but it turned out in vain. Very harmonious to the aroma of the cake.
Innochek
Quote: ANGELINA BLACKmore
I kept it in the refrigerator for two years
Did you keep the cupcake for two years?
How long does it stay stale without a refrigerator? I want my husband to bake on a business trip. I really liked the recipe and the speed of execution.
Piano
The recipe was attracted by the word "long-lasting" - it is convenient to send to relatives, it will not grow stale.
Light
Quote: Innochek
How long does it stay stale without a refrigerator?
Innochek, Inna, I baked another cupcake, but also for a long storage on November 29th.
Soaked, wrapped in parchment and foil.
We will eat on January 7th.
Already baked, stored - does not dry.
Impregnated once a week.
ANGELINA BLACKmore
Quote: Innochek
Did you keep the cupcake for two years?
Inna, it meant that she baked for two years and kept it in the refrigerator every time after baking, until Christmas.





I also have these muffins for Christmas:
Long-term storage cupcakeCupcake "Rozhdestvensky" (long storage)
(ANGELINA BLACKmore)
Long-term storage cupcake 🔗
(ANGELINA BLACKmore)


They also lie for a very long time. I usually bake in October, right after the Intercession. But now it’s late. Today I bake "Rozhdestvensky" (long-term storage)
Innochek
Quote: ANGELINA BLACKmore
it meant that I baked for two years
Semyon Semyonitch !!!! Then everything is clear !!!
And now the question is I have a purchased cherry sauce, probably I will spoil the baked goods with it? Better honey and juice?
I will have a stove today, so there is still a question.
ANGELINA BLACKmore
Innul, by and large, a cherry cake cannot be spoiled, BUT the crumb will have an indistinct color, like a gingerbread. Therefore, honey and lemon juice (orange) are better.




Girls, but for lovers of wet desserts, for the holidays, as gifts, there is just such a wonderful recipe:
Long-term storage cupcakeCupcakes Canned in Rum Syrup
(ANGELINA BLACKmore)
Light
Quote: Innochek
have a store-bought cherry sauce
Quote: ANGELINA BLACKmore
You can't spoil a cherry cupcake, BUT the crumb will have an indistinct color, like a gingerbread
I added cherry juice invert syrup.
And my color is still dark.
And because of the dates too.
Venera007
And if you don't soak your cupcakes with alcohol? All the same, children will eat, and alcohol is undesirable for me too .. Can I replace it with something?
ANGELINA BLACKmore
Quote: Venera007
Can you replace it with something?
Any syrup.





Quote: Glow
I added cherry juice invert syrup.
And my color is still dark.
And because of the dates too.
Inna asked about this cupcake, not about the one on the dates. I answer her exactly about mine. For any others I cannot say.





Quote: Glow
I added invert syrup
I love invert too and willingly use it instead of honey.
Innochek
Report. Description tomorrow.
I liked it a lot, thanks!
Long-term storage cupcake
a piece
Long-term storage cupcake
ANGELINA BLACKmore
Inna, I will wait for a story like that. All the same, after all, no matter what the recipe is, everyone turns out differently.
Innochek
Quote: ANGELINA BLACKmore
Inna, I will wait for the story of how and what
Oh, I'm so glad!
I'll start from the very beginning, well, it was like darkness, etc.

... In fact, my half is called to work for a long time (only it is not clear whether he will come home to NG or only after Christmas). And I, as a resident of KP, naturally cannot let him go empty-handed, yesterday I did one hundred thousand and five hundred deeds at once: I fried cages, marinated meat in Australian style (with a crispy skin), made cold dough for whites, cooked dinner in the end!
This retreat ... sori (or boasted).


I did not melt the butter, but took it from the oil can (my oil can sink into the water) and stands on the table, the oil is soft. I added all the ingredients (I didn't cook the syrup here, I just added 2 tablespoons of honey (it is candied) and juice from one large tangerine to the dough). Separately, I beat the eggs with sugar, then mixed everything and decided not to bake with one cupcake, but divided it in half to try it myself. I didn't expect the dough to go well in the oven. Two full cupcakes came out! Delicious with a hint of citrus, cherries would be superfluous. I really liked it. I will definitely bake it in a beautiful form and leave it for "Ripening" .. I forgot to say: due to the fact that the dough was divided, it was baked in less time.
Thanks for the recipe !!!!
Albina
Intrigued by this cupcake Beru bookmark
ANGELINA BLACKmore
Quote: Innochek
This retreat ... sori (or boasted).
Here's a smart girl. Straight shay-wei))
Quote: Innochek
I did not melt the butter
The whole process is logical and does not go against this recipe in the least.
I am very pleased that you, Inn, have done well. And most importantly, I liked it. Peks for health and add new nuances to the recipe.
I also have a recipe for a caramelized tangerine cake.





Quote: Albina
I bookmark
Albina, for good health.
Light
Quote: ANGELINA BLACKmore
caramelized tangerine muffin recipe
ANGELINA BLACKmore, Natasha, yummy should be
ANGELINA BLACKmore
Quote: Glow
yummy must be
Yes, yummy)) It would be necessary to somehow get together to photograph and arrange. Maybe one day))
Light
ANGELINA BLACKmore, Natasha, and if the cake is soaked with syrup it will not be very sweet?
I soaked it a little with wine (I poured it on top, just poured inside. I didn't coat the bottom), but it's also not desirable.
ANGELINA BLACKmore
If the cake is not for children (or not for drivers), then you don't need syrup, you need to soak it with sweet alcohol. Syrup, this is already an exceptional case, for those who cannot drink alcohol. The syrup can also be made not cloyingly thick, but liquidish, containing orange juice or something like that.
Light
Quote: ANGELINA BLACKmore
If the cupcake is not for children
Natasha, the children will eat.
I didn't pour in from one edge only from above a little.
There the crust is burnt.
Cut off.

Quote: ANGELINA BLACKmore
The syrup can also be made not cloyingly thick, but watery
Is it like soaking a biscuit?
ANGELINA BLACKmore
Quote: Glow
Is it like soaking a biscuit?
It is possible as for a biscuit. This is already a matter of taste. I, too, would not smear thick whole syrup because of the cloyingness.
Light
Quote: ANGELINA BLACKmore
It is possible as for a biscuit.
ANGELINA BLACKmore, Natasha, I'll cook and coat tomorrow.
Thank you!
ANGELINA BLACKmore
Quote: Glow
I'll cook and coat tomorrow.
Thank you!
Light
Quote: Glow
tomorrow I'll cook and coat
ANGELINA BLACKmore, Natasha, cooked syrup and smeared a cupcake.
ANGELINA BLACKmore
Quote: Glow
cooked some syrup and smeared a cupcake.
What kind of syrup did you cook, Light?
Light
ANGELINA BLACKmore, Natashaeasy for biscuit.
3 tbsp. l. sugar, 4.5 tbsp. l. water.
The sugar dissolved, the syrup began to boil and removed from the heat and cooled.
ANGELINA BLACKmore
Is it thick?
Light
Natasha, no, not thick.
Not smeared with a brush.




Stands in the refrigerator.
Now I looked at some water in a jar.
ANGELINA BLACKmore
Light, after tasting the cupcakes, write HOW is it on the syrup for you?
Light
Natasha, well.
I have a little wine soaked.
There is a slight smell.
ANGELINA BLACKmore
Now I have a cupcake with a "drunken" forest rowan.
Light
Quote: ANGELINA BLACKmore
next in line with a "drunk" forest rowan cake.
Natasha, one rowan will be?
ANGELINA BLACKmore
Quote: Glow
one rowan will be?
Of the fillers, yes, one rowan. And the flavor of the cupcakes with her ... um, um, not convey.





That's how interesting it is. It is not like any other.
Long-term storage cupcake
It's last year.
Light
Natasha, and I never even ate it.
It looks like raisins in a cupcake, if you don't know what mountain ash is.
ANGELINA BLACKmore
No, it doesn't look like raisins. Rowan is a mountain ash and it has no resemblance to any other berry.
Light
Quote: ANGELINA BLACKmore
she doesn't look like raisins
Natasha, on the picture.
ANGELINA BLACKmore
If only in the photo))
We love mountain ash. We collect it after the first frost. When it grabs it, it becomes sweet.

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