Recipe: Insatiable Nun Cupcake. Insatiable nun Cupcake insatiable nun recipe

I recently saw a recipe, all on the same site:
I liked the name, then I read the recipe and realized that I didn’t need to buy anything and just wanted to cook something delicious.
Made it twice already. The recipe will be under the cut, with photos. The cupcake turns out AWESOME! I have never cooked or eaten this before... Yummy!!! We ate the first one in a day :) and that’s because we went to work :))) otherwise, in a couple of hours we would probably have lost our minds :))) It’s so ugly... Melts in your mouth... mmm...

Nothing complicated, but amazingly delicious!

What you need:
For the test
1) 5 eggs
2) half a glass of sugar (I took 100 grams)
3) 5 tablespoons of refined vegetable oil
4) 1.5 cups flour (checked the consistency :))
5) baking powder (10 grams)

For the syrup:
1) 1 glass of water (or more - depending on how the cake rises :))
2) half a glass of sugar (I took 100 grams)
3) 2 tablespoons of cocoa (I took 3-4, it tastes better :))
4) 100 grams of butter

How to cook:
1) Beat the eggs with the sugar prepared for the dough with a mixer (I beat at high speed for 3-4 minutes) until the resulting mixture turns white and becomes fluffy

Eggs in a bowl :)

Sugar - I used half of it in a measuring cup for the dough.

Beat with a mixer - I get such a fluffy whipped mass

2) We put the mixer aside - we won’t need it anymore!
3) Add vegetable oil to the dough and mix (I didn’t take a photo of the process of adding oil, but I think you can figure it out :) I just poured oil into a spoon and poured it into the dough :))
4) Add baking powder and flour to the dough little by little, sifting to make it fluffier and more tender, stirring the dough with a spoon! Carefully, not like a mixer at high speed :) If you sift the flour, it does not form lumps even when stirring with a spoon, which makes me incredibly happy!

This is how much flour I used (but then I added a little more, because it turned out too runny)

This is what the dough looks like with flour mixed in gently:

5) Pour the dough into a greased multicooker bowl. I spread it with a spoon from a multicooker - this way, it seems to me, the dough “settles” less and rises better during baking, but even if you pour it out, everything will be fine.

Laid out dough

6) Place on the “baking” mode for 65 minutes.

:) I set it for 80 minutes (I just didn’t take a photo right away), but I realized when I cooked it for the second time that 65 was just right. Why, you will see below :)

7) After 65 minutes, turn off the multicooker, hold it with the lid closed for 5 minutes and then remove it using the steaming bowl.

This is what the first cupcake looked like

But on the plate (the edge crunches, apparently this is due to the vegetable oil)

8) While our cake is cooling, prepare the syrup: pour a glass of water into a pan, put it on the stove, add sugar and stir. Leave to simmer for 5 minutes.
9) It will be completely liquid, but it’s not scary. Add cocoa, stir until lumps disappear
10) Add butter, stir until it melts or it will burn... (it didn’t burn for me, but I can guess...)
11) After the butter has melted, leave the syrup to cool for 10-15 minutes.

Ready syrup - 3 tablespoons of cocoa

12) After 15 minutes, when the syrup has cooled slightly, pour this syrup over the cake. My cake turns out to be very porous, so I don’t even pierce it with anything. If your cake suddenly turns out dense, poke holes in the cake and pour syrup on it. (But if it turns out dense, then something is wrong... Because both times mine were very porous and incredibly tender!)

The first one drizzled with syrup :)

Here's a cross-section

again and again in the cut (when we ate it, it just dripped... But amazingly tasty! and not oversweetened)

And this is the second one - the same ingredients, but the cooking time is 65 minutes! I was stunned when I opened...

And once again - I was just very surprised :)

Size compared to a sugar bowl :)

This syrup contained 4 tablespoons of cocoa and it turned out a bit thick, it didn’t pour well... You need more water, as it turned out)

Covered in syrup

Once again flooded :) Closer! True, I didn’t take a cross-sectional photo, but... the syrup was a bit thick and there wasn’t much of it, so it turned out to be half filled... But still awesomely delicious!

13) Leave it to soak for at least another 10 minutes (or better yet, an hour) - and bon appetit!

It turns out to be an awesome thing!
Tip: prepare the syrup for drizzling after the cake has been pulled out so you know how much syrup you need.
Another tip: I also poured cognac over the second one (directly on top, but it’s better to add it to the syrup) - it also turns out very, very tasty! Because You don’t feel any alcohol, but there’s a pleasant hint of cognac - mmm....

I advise everyone who is salivating after taking photos of my cupcake to try making a cupcake! I'm sure you will fall in love with it as much as I do!

Bon appetit everyone!

P.S. If you have questions, ask.

A difficult recipe for the Insatiable Nun cupcake of Bulgarian cuisine step by step with photos. Easy to prepare at home for 42. Contains only 161 kilocalories.

Preparation time: 16 minutes
Cooking time: 42
Calorie Amount: 161 kilocalories
Number of servings: 5 servings

Complexity: Not an easy recipe
National cuisine: Bulgarian cuisine
Type of dish: Dough products

Ingredients for five servings
~Dough~
6 eggs
1 tbsp. Sahara,
6 tbsp. l. raises refiner oils,
1.5 tbsp. flour (sifted)
2 tsp. baking powder (without a slide),
vanillin
~Impregnation~
1 tbsp. Sahara,
1 tbsp. water,
120 gr. drain oils,
3 tbsp. l. cocoa powder,
3-4 tbsp. l. chocolate liqueur (you can use 2-3 tbsp. rum or cognac),
vanillin

Step-by-step preparation
Turn on the oven and warm up to 180 C (the dough is made quickly, it will just heat up).
Beat eggs with sugar until fluffy foam and until sugar is completely dissolved. Add plant butter, beat lightly. Add flour with vanilla and baking powder - beat.
Pour the dough into a mold 26-28 cm in diameter (I baked it in 24 cm, it rose very much (2 times) to the edges, so I think it’s better to bake in a larger mold). Bake for 40-50 minutes.
While the cake is in the oven, let's start soaking it. Mix all ingredients, except liqueur, in a saucepan, stirring, bring to a boil over heat, turn off, and add liqueur. Leave to cool.
After 40-50 minutes, determine the readiness of the cake with a toothpick - if it’s dry, it means it’s ready.
Make as many holes as possible in the cooled cake (I did it with a sushi stick). And fill the cake with chocolate soaking in two batches (pour out half the mixture, wait a little until it is absorbed, and pour out the rest of the mixture).
The cupcake can be covered with chocolate glaze, or sprinkled with powdered sugar (I didn’t cover it with anything).
Bon appetit!

I looked through a bunch of cupcake recipes, there doesn’t seem to be such a recipe... The cupcake has an interesting name, the recipe itself is Bulgarian (the name of the cupcake can most likely be explained like this: “nun” is the cupcake itself, essentially without anything, without any additives, but “ insatiable” because the cake absorbs a lot of the filling). I don’t really like chocolate baked goods, but I really liked the chocolate-covered cupcake! The cupcake turned out tender, fluffy, very tasty! Next time I will make the holes more diligently (bigger the holes themselves), because the cake is half-soaked (not to the very bottom).

The “Insatiable Nun” cupcake turns out very tasty, tender and juicy, thanks to the syrup that soaks this pastry. The amount of syrup can be reduced as desired, but the cake is so porous that this amount of syrup will be just right. All liquid is absorbed instantly. Be sure to make this cupcake!

Ingredients

To prepare the “Insatiable Nun” cupcake we will need:
6 eggs;
1.5 cups flour;
1 glass of sugar;
6 tbsp. l. vegetable oil;
10 g baking powder.
For filling:
2 glasses of water;
1.5 cups sugar;
125 g butter;
3 tbsp. l. cocoa powder.

Cooking steps

Use a pencil or pen to make holes in the cooled cake. One piece of advice that I would like to give you is to make the holes not very close to each other, so that the inside of the cupcake is not completely soaked in our syrup, but only wet patches form inside the cupcake.

To prepare the syrup, pour sugar and water into a saucepan. Bring to a boil and cook over medium heat for 7-10 minutes. Then add cocoa, stir and add butter at the very end.

Let the juicy, tender “Insatiable Nun” cake soak up and be served.

Bon appetit!

Step 1: prepare the egg-sugar mixture for the dough.

Using a knife, break the eggshells and pour the yolk and white into a medium bowl. Add sugar to the container and, using a mixer or hand whisk, beat the ingredients until there are no sugar crystals at the bottom.

Step 2: prepare the flour.

To make the dough light and airy, and most importantly - without flour lumps, sift the ingredients into a free medium bowl. Attention: To prepare the cake, we use only the highest grade, finely ground flour and proven brands.

Step 3: prepare the dough.

Pour vegetable oil into the egg-sugar mixture and immediately mix everything with available equipment. After this, pour out the baking powder and add flour in small portions using a tablespoon. When you pour in the dry ingredients, immediately whisk everything together until smooth so that no lumps form in the dough.

Step 4: preparing the “Insatiable Nun” cupcake - stage 1.

Grease the baking tray well with butter or margarine, not forgetting the walls of the container. The cupcake can be either round in the form of a cake or square, depending on the shape of your baking sheet. After this, pour the dough into a baking container and place in a preheated oven to temperature 170°C prepare the cupcake for 40 minutes.

After the allotted time has passed, turn off the oven and, using oven mitts, take out the baked goods and set aside to cool to room temperature. Then, cover the baking sheet with a cutting board and quickly turn the container upside down with quick hand movements. Afterwards, we again cover the cupcake with a serving dish and also with a quick movement of our hands, turn the baked goods upside down again so that it stands on the plate with its front side.

Step 5: prepare the filling syrup.

Pour purified water into a medium saucepan and add sugar. Place the container on a lower-than-average heat and wait for the liquid to begin to boil. After boiling, turn the heat to low and, stirring everything with a tablespoon from time to time, cook the syrup for 5-7 minutes.

After this, pour cocoa powder into the pan and again mix everything well with available equipment until smooth.

At the end, add the butter and vanilla sugar and mix everything well again until the butter melts and the mixture becomes homogeneous. Immediately after this, turn off the burner and set the pan aside so that the filling syrup cools to room temperature.

Step 6: preparing the “Insatiable Nun” cupcake - stage 2.

Attention: both the cake and the filling syrup must cool to room temperature. So, when the ingredients of the dish are at the proper temperature, using a wooden stick or a clean, ordinary, unsharpened pencil, make holes all over the surface of the cake. Afterwards, pour the filling syrup into these test holes, but not immediately, but in 2 passes. At the end, if desired, sprinkle the baked goods with powdered sugar. Attention: When we make holes, we do not pierce the cake all the way to the base. Otherwise, some of the filling may spill onto the dish.

Step 7: Serve the Insatiable Nun Cupcake.

After the Insatiable Nun cake is ready, set it aside to soak in the chocolate syrup for about 1 hour. After this time, the dish can be served and treat your friends to this juicy, soft, airy pastry along with tea or coffee. And to do this, we simply cut the cake into pieces using a knife and, at the request of the guests, arrange them on plates. Bon appetit!

- – In order to give the cake an unforgettable aroma, you can add 1 teaspoon of cognac to the cooled syrup filling.

- – If you do not like very sweet baked goods, then you need to add 200-240 grams of sugar, 2 tablespoons of cocoa powder, 250 milliliters of water and 100 grams of butter to the filling syrup. In addition, this amount of filling is enough for the cake to soak in and become juicy.

- – If you have such an assistant in your kitchen as a multicooker, be sure to use it, since preparing a cupcake in such equipment is a pleasure. To do this, you just need to pour the dough into a buttered multicooker pan and set the “baking” mode for 80 minutes. After this time, without opening the lid, turn off the program and open the valve. Leave the cake in this state for another 15 minutes. And only then take out the baked goods and transfer them to an oven rack to cool to room temperature.

Why do we love cupcakes? For ease of preparation and wonderful taste. And here is another masterpiece. This cupcake with an interesting name came to us from Bulgarian cuisine. She is called an “insatiable” nun because she absorbs a lot of impregnation, and she gets little and little)). Even those who don't like chocolate baked goods will love this unusual chocolate-dipped cupcake. The cake turns out fluffy, tall, very tender and fragrant. Chocolate impregnation gives it an amazing taste, beautiful appearance, the cake just melts in your mouth. Make bigger and deeper holes so that the cake is soaked to the very bottom. I'm sure this will become one of your favorites.

Ingredients:

5 eggs
1 cup sugar
1 tbsp. baking powder (10 g)
5 tbsp. l. vegetable oil (odorless)
1.5 cups flour

for syrup:

1 glass of water
1 cup sugar
2 tbsp. l. cocoa
100 g butter

Cupcake “Insatiable nun” in a slow cooker:

Beat eggs with a glass of sugar (beat with a mixer for 7 - 10 minutes), add vegetable oil, baking powder, gradually add flour, mix the dough with a spoon (!) and pour into a greased bowl.

Set the “baking” mode for 65 minutes. While the cake is baking, prepare the syrup.

For the syrup, mix sugar with water and bring the mixture to a boil over low heat and simmer for about 5 minutes. Then add cocoa, stir well with a whisk so that there are no lumps. After this, add butter, stir and remove from heat.

Prick the cooled cake with a stick (or pencil) and pour syrup over it.