Composition / ingredients
Cooking method
1. Combine milk with sugar and warm it up until it dissolves. Cool.
2. Sift flour, cocoa and baking powder and pour into milk. Mix it up.
3. Grate chocolate on a fine grater, add to the dough together with grated orange peel, mix.
4. Pour in the orange juice and quickly mix the dough until smooth.
5. Quickly pour the dough into a greased form and put it in a preheated 180C oven for 45 minutes.
6. Cool the cupcake, sprinkle with powdered sugar, decorate with orange slices and mint leaves.
Almond milk (prepared in advance).
For almond milk, pour ¾ cup of unroasted almonds with water and leave overnight. In the morning, drain the water, scald the almonds with boiling water, leave for 10 minutes and peel. Pour 250 ml of cold water into the kernels, add 3 tablespoons of sugar. Grind everything with a blender, strain through cheesecloth.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cocoa powder - 374 kcal/100g
- Orange peel - 97 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Orange juice - 36 kcal/100g
- Baking powder - 79 kcal/100g
