Persimmon Cupcakes
10 servings
60 minutes
Persimmon muffins are a delicate and aromatic treat that combines the sweetness of the sunny fruit with the airy texture of baked goods. Persimmon adds softness and natural sweetness to the batter, while a light hint of vanilla enhances its rich flavor. This dessert draws from European traditions of using seasonal fruits in baking, turning them into cozy homemade delights. The muffins have a pleasant moisture and a slightly caramel taste that makes them particularly appetizing. They can be served warm to enjoy their velvety structure or cooled to reveal new flavor nuances. They pair wonderfully with a cup of fragrant tea or coffee, creating the perfect complement to a cozy family evening.
1
Wash the dates, cut them, remove the pits, and if the skin is tough, peel it off. Place in a food processor with eggs, butter, sugar, baking powder, and vanilla. Blend until smooth.
- Persimmon: 350 g
- Chicken egg: 2 pieces
- Butter: 3 tablespoons
- Sugar: 0.3 glass
- Baking powder: 2 teaspoons
- Vanilla sugar: to taste
2
Add flour and starch to the mixer. Mix thoroughly again. A thick, sticky mass should result.
- Wheat flour: 0.5 glass
- Potato starch: 3 tablespoons
3
Slightly grease the muffin molds with oil and dust with flour. Pour the batter into the molds, filling them just below the edge. You can press a slice of persimmon into the muffins or place a round slice on top.
- Butter: 3 tablespoons
- Wheat flour: 0.5 glass
4
Bake in a preheated oven at 200 degrees for 20 minutes until browned. Turn off the oven and crack the door open. Cool the muffins without removing them from the oven.