Usuba
Chocolate Cupcake with Semolina
A tender cupcake with the characteristic grainy texture of semolina. Cocoa imparts a rich chocolate flavor, while orange essence adds a delicate floral note. The batter is made with kefir, which makes the cupcake moist and fluffy.
- Total
- 120 min
- Standard serving
- 119.7 g
Ingredients
Total 11
Instructions
- 1
Step 1
Mix semolina with sugar and salt. Pour the mixture with kefir and leave for about an hour so the semolina swells.
- 2
Step 2
Preheat the oven to 180°C. Add cocoa and softened margarine to the swollen mixture.
Turn on the mixer and beat the mixture, adding eggs one at a time. Continue beating until smooth.
Add vanilla extract, orange essence, and baking powder. Gradually introduce flour, beating until the batter reaches a creamy consistency.
- 3
Step 3
Grease the baking pan with margarine and sprinkle with semolina. Pour the batter into the pan.
Bake at 180°C for about 40–45 minutes until the cupcake is springy and a toothpick inserted in the center comes out dry.
- 4
Step 4
Cool the cupcake in the mold for 10–15 minutes, then remove onto a wire rack. After completely cooled, sprinkle with powdered sugar.
Store the cupcake in the freezer for up to one week.
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