Persimmon cupcake is one of the types of cupcakes that is very tasty and has a new taste of cupcakes. You can use this delicious cupcake at your parties. Some people believe that because this cake is baked in a cup, it is called a cupcake, and others believe that the ingredients used in the cupcake are the same size as a cup. This is why they call it cupcakes. Today in cook plans , we will teach you a persimmon cupcake with walnut kernels.
- Persimmon: 3 pieces
- Eggs: 3 pieces
- Sugar: 2/3 cup
- Liquid oil: 2/3 cup
- Flour: 2 scoops
- Walnut kernels: 1/2 cup
- Baking powder: 1 tablespoon of jam
- Cinnamon: 1 tablespoon jam
- Vanilla: 1 tablespoon jam
First, take all the cake ingredients out of the refrigerator for an hour to bring them to the same temperature as the environment, then preheat the oven for 15 minutes. Puree the persimmons with a blender. Mix flour and baking powder and sift three times.
First, mix the sugar and oil with the fastest speed of the mixer, then break an egg and beat with the fastest speed, then add the next egg and stir again (adding egg yolks will make the cupcake empty) Add the vanilla with the last egg, then add the persimmon puree and stir with a whisk to mix.
Add the sifted flour to the cupcake ingredients in 3 steps, and at the end, mix the desired kernel with a little flour and cinnamon and stir with a whisk in a circular motion.
Grease the muffin tin with some butter and pour the cupcake batter into the muffin so that only 2/3 of the tin is full, then tap the muffin tin on the work surface three times, then place it in the preheated oven for 40 minutes. Our cupcake is ready to serve.