It often happens that muffins are a little overexposed in the oven and turned out to be rather dry. If you have just such a case, then you will come in handy to know how to fix it. Everything is very simple - just bake the pastries. Impregnation for muffins, biscuits and other confectionery products is a huge amount. Hundreds of recipes, unfortunately, cannot be described in one article. But we will try to talk about the most interesting and fragrant. In addition, consider a recipe for baking lemon cake as one of the most popular goodies on the planet. So, write down and go to the kitchen to create masterpieces.
Lemon impregnation
Lemon will give all its flavor to your confectionery. With the help of such an impregnation, it is possible not only to eliminate the dryness of not very successful cupcakes, but also to supplement the resulting products with taste and smell. To prepare it, you will need the following products:
- water - 2/3 glasses;
- sugar - 4 tablespoons;
- lemon - 1 piece;
- rum (if there is one or a desire to add it) - 2 tablespoons.
So, we begin to prepare the impregnation for the cake.
Squeeze juice out of lemon. Pour water into a pan and put it on gas. We put sugar and lemon juice there. You need to cook until the sugar is completely dissolved in water. We remove the syrup from the stove and mix the rum there. This is possible and desire. It is worth remembering that if children, pregnant women or people who are contraindicated in alcohol are treated to a cupcake, then alcohol should not be added. Impregnation now needs to be mixed well. We pour our baking into the resulting syrup and wait until everything is properly soaked and cooled. After that, the treat can be decorated and served.
Orange impregnation
Orange is also a very fragrant fruit. Biscuits soaked with such an aromatic mixture will like sweet tooth. The best option is to use it with a chocolate muffin. This is truly amazing and just perfect combination. And the cooking is very simple. And there are only four ingredients:
- water - 2/3 glasses;
- sugar - 2 tablespoons with a slide;
- orange - 1 piece;
- cognac - 2 tablespoons.
Now we will provide instructions for preparing an impregnation for an orange-based cake.
From the fruit you need to carefully remove the zest using a fine grater. Now all juice should be squeezed out of it. Pour sugar into the water and cook the syrup on a small fire for about 10 minutes, until the liquid volume is halved. Zest and orange juice should be added to the same pot and cook for another minute, stirring the contents. The syrup must be allowed to cool completely. Then it needs to be filtered to get rid of the already unnecessary zest. At the end, brandy is added, and all this is mixed. Cupcakes are now saturated and decorated.
Note: it is not necessary to add alcohol to this syrup if people who cannot drink it for one reason or another will enjoy our baking. But, in general, cognac or rum will help products stay fresh and juicy longer.
Impregnation for every taste
It is not necessary to add natural fruit juice to the cake impregnation. Many confectioners use food essences for flavoring purposes. Thus, it is possible to achieve the flavor of not only the fruits in our pastries. You can, for example, use the aroma of the type “coffee”, “vanilla”, “tiramisu”, etc. To prepare an impregnation based on the essence, we need the following products:
- water - 2/3 of a 200-gram glass;
- sugar - 6 tablespoons with a slide;
- flavoring to your taste (do not overdo it).
The cooking method is as follows.
We boil water over a fire with sugar poured into it. Stir the liquid until the sugar dissolves. If foam appears on the surface, it must be removed. Ready syrup must be left until it reaches room temperature. Add flavoring to the impregnation and mix. Now you can process the cupcake and proceed to decorate it.
Impregnated Lemon Cupcake Recipe
To prepare a soft and fragrant lemon cake, you will need to stock up on the following products:
- lemon - 1 piece;
- sugar - 6 tablespoons with a slide;
- butter - 1 pack in 200 g;
- vanillin - a small pinch;
- flour - 2 glasses;
- soda - 1 teaspoon without a slide;
- vinegar - 1 teaspoon;
- eggs - 3 pieces.
From the lemon, you only need the zest. Carefully remove it on a fine grater. Pour sugar into soft butter and grind the products with each other. Add the zest and vanillin. We mix everything. Now add flour to the oily mass and knead the dough. Soda must be quenched with vinegar and pour into the dough. Squirrels are separated from the yolks. At the same time, the yolks interfere with the dough, and the whites whip into a tight foam. We add it to the dough and very gently intervene. Bake a cupcake in a mold with a hole in the middle.
A treat is baked for about 30 minutes in an oven preheated to 160 degrees. After the cake is baked and cooled, it can be impregnated with one of the above impregnations. It is better to use in the implementation of this recipe the cake with the impregnation is either lemon or lemon-based.
And finally, a recommendation. It is better to hold the cupcake before soaking for some time after cooking. In this case, during the impregnation, it will not break or fall apart.