Cupcake "4 tangerines"

Cupcake "4 tangerines"

Ingredients

• Medium tangerines - 4 pcs.
• Butter - 75 g (+ for greasing the mold)
• Egg - 1 pc.
• Kefir - 125 ml (keep 100 ml in stock)
• Flour - 3 cups
• Sugar - 1.5 cups
• Baking powder - 2 tsp
• Soda - 0.5 tsp
• Semolina - for sprinkling the mold

Directions

1. Take 4 medium tangerines, coarsely chop.
2. Chop them into a porridge in a blender along with the peel.
3. (If you don't like the intense zest flavor, peel two tangerines and don't put them in the blender.)
4. Melt 75 g butter and set aside. Add 1 egg, half a glass of kefir (a glass of 250 ml) and tangerine puree.
5. We mix.
6. In another bowl, mix: 3 cups flour, 1.5 cups sugar, 2 teaspoons baking powder and 0.5 teaspoon baking soda. We mix.
7. Add wet ingredients to dry. We mix.
8. If we clearly see that there is not enough moisture (tangerines may not be juicy enough), dry flour remains that has not absorbed moisture, and the mass as a whole is too viscous and hard to knead, then add a little more kefir until the desired consistency is obtained.
9. But the dough should not become liquid.
10. We heat the oven to 160 degrees. If the oven is small, then 140 degrees.
11. Grease a baking dish, I have 25x19 cm, with butter and sprinkle with semolina.
12. We spread the prepared mass in the form. Put in a preheated oven and bake for 1 hour. If the top starts to burn, cover with foil.
13. Check the readiness of the cake with a wooden skewer.
14. Bon appetit and don't be afraid to experiment!