How to cook raisin cake in the oven. In the oven, cupcakes. Cupcakes with raisins

At first glance, the preparation and recipe for a raisin cake in the oven does not represent anything at all complicated. This may indeed be true, but not for all housewives. Many of them, despite the fact that they purchase the most expensive raisins, the most expensive eggs, and the most expensive flour to make a cupcake, still cannot bake the cupcake as they would like. It is for such housewives that we offer a simple recipe for cupcakes with raisins.

Ingredients

The recipe for a raisin cake in the oven involves the use of the following ingredients:

butter in the amount of one hundred and seventy grams;
flour in the amount of two hundred and fifty grams;
raisins in the amount of one glass;
baking powder in the amount of one teaspoon;
sodium carbonate in the amount of half a teaspoon;
chicken eggs, which belong to category D1, in the amount of three pieces;
granulated sugar in the amount of one hundred and fifty grams;
vanilla sugar in the amount of a third of a teaspoon.

Cooking process

The raisins should first be soaked in warm water, but in no case hot, for half an hour. During this period of time, the raisins will have time to completely swell and become soft.

Then the water from under the dried fruits will need to be drained, and the dried fruits themselves will need to be washed thoroughly. After this, they will need to be left to dry on a paper towel.

The butter should soften. For this purpose, it is kept open at room temperature or grated using a coarse grater (this allows the butter to melt faster). The most important thing is not to let the butter melt completely, because this can significantly deteriorate the quality of the dough, that is, it will turn out to be very dense, very heavy and at the same time very liquid.

Soft butter will need to be thoroughly mixed with granulated sugar, then beat using a mixer at low speed. After seven minutes, the resulting mass should become airy and light in color.

The next step in preparing a cake with dried grapes in the oven will be adding eggs to the butter mixture. After adding each egg, the mass must be thoroughly mixed using a mixer at low speed.

Sodium carbonate, baking powder, and vanilla sugar are added to the butter-egg mixture. Before adding to the dough, the flour is carefully sifted through a fine sieve. It is necessary to add flour in small portions and gradually.

Based on the quality of flour, its quantity may be slightly larger than two hundred and fifty grams, as is usually the case. The resulting mass should be quite thick. If it is liquid, then the dried fruits will simply end up at the very bottom of the cupcake. But it is also not recommended to overdo it with the amount of flour, because this can lead to the crumb being too hard.

As for dried fruits, they are added last. After the dried fruits are added to the mixture, it is necessary to mix it very carefully.

The baking dish is covered with special oiled paper. The dough is transferred into the mold, after which its surface is carefully leveled using a special culinary spatula.

The baking time is forty-five minutes at an oven temperature level of one hundred and seventy-five degrees Celsius. At the end of the baking process, the cake with dried fruits will need to be allowed to cool for ten minutes, then remove it from the oven and place it on a wire rack.

This recipe for a cake with raisins in the oven has a pronounced creamy taste due to the high content of butter in its composition. Also, this type of baking has a slightly moist and porous crumb, as well as a golden brown crust.

Moscow cake with dried fruits

If you like variety, then it is quite possible that you will be interested in the recipe for the so-called “Moscow” cake with dried fruits.

To prepare it you will need the following ingredients:

baking powder in the amount of one and a half teaspoons;

four eggs;

table salt in the amount of one teaspoon;

wheat flour in the amount of three hundred grams.

orange essence in the amount of half a teaspoon,

butter in the amount of two hundred and fifty grams;

dried fruits in the amount of four tablespoons;

powdered sugar in the amount of two hundred grams.

Dried fruits are washed thoroughly in warm, but not hot water, the butter is ground in one bowl with table salt using a mixer. In another bowl, thoroughly beat the eggs and powdered sugar until foam forms.

Both masses are thoroughly mixed using a whisk.

Cupcake with raisins in a slow cooker

If such an achievement of technological progress as a slow cooker is your best friend in the kitchen, then this recipe for a raisin muffin in a slow cooker is for you.

You'll need:

Butter (82.5% fat) – 100 g

Sugar – 180 – 200 g

Milk – 100 ml

Eggs - 2 pcs.

Flour – 300 g

Raisins – 100 g

Baking powder – 1 tsp.

Vanillin – 3 g (1 sachet)

Start preparing a raisin cake in a slow cooker by preparing all the ingredients so that the subsequent process goes quickly and all the ingredients get into the dough in strict accordance with the recipe. Remove traditional butter and milk from the refrigerator in advance. Beat the eggs with sugar until a stable foam forms and the sugar is completely dissolved (for this, the mixer must run at maximum speed for 4-6 minutes).

Continuing to beat, add soft butter and milk. Mix flour with baking powder and vanilla. Carefully add the resulting dry mixture into the bowl with the whipped ingredients, stir with a spatula or mixer in the “dough” mode. Now gently stir in the dark or golden raisins, or a mixture of both.

Take a responsible approach to preparing the cake pan, because this is the key to its beautiful appearance. Gently grease the bottom and sides of the pan with butter and sprinkle evenly with a thin layer of flour.

Select the “Baking” mode; taking into account other features of your multicooker model, the cooking process will take about 60 minutes.

Enjoy your tea!

Stolichny cupcake with raisins recipe according to GOST

If childhood memories of visiting a bakery with your mother, where you bought aromatic Stolichny cake with raisins, evoke a nagging feeling of nostalgia for a carefree time filled with joyful anticipation, then it’s time to start baking. Share the taste and aroma of your childhood with your children, thank your elderly parents for these emotional memories, gather all your loved ones at one table.

You will need:

Butter (82.5% fat) – 180 g

Sugar (white, preferably fine) – 180 g

Eggs – 3 pcs.

Wheat flour – 250 g

Baking powder – 1 tsp.

Vanillin – 2-3 g (1 sachet)

Salt – 1 g

Raisins – 150-180 g

When preparing Stolichny cake with raisins according to GOST, it is important to strictly follow the technology for assembling and kneading the dough. Remove the butter and eggs from the refrigerator in advance; you will need them at room temperature in order to form the structure of the dough as organically as possible.

Beat the softened butter with sugar until the mass increases in volume by 1.5 - 2 times and the sugar is completely dissolved. When using the mixer at maximum speed, you will need about 5 minutes.

Now add the eggs one at a time (after each, bring the dough until smooth) and salt. Add raisins to the resulting mass and stir thoroughly with a spatula.

Flour must be mixed with baking powder and vanilla. Combine the resulting dry mixture with the wet mass and mix thoroughly. The dough will be very thick, don't let that scare you.

Don't forget about the stripe down the middle of the cupcake

The shape of a real cupcake with raisins “Stolichny” recipe should be rectangular. Gently grease its inner surface with butter and evenly apply a thin layer of flour.

Pour in the dough, distributing it throughout the entire pan. Now, using a moistened pastry spatula, make a groove in the center of the dough along the entire long edge of the pan, almost to the depth of the dough. This will allow you to get the signature crack of the capital's raisin cupcake recipe when baking.

Bake the raisin cake according to this recipe in a preheated oven at 160 degrees for about 80 minutes. Baking time depends on the features of the oven and the volume of the mold.

Enjoy your tea!

Curd muffins with raisins

If you decide to diversify your recipe for a cupcake with raisins in the oven, in which you can easily disguise the cottage cheese, which is so unloved by your little household members, then these curd cupcakes with raisins are for you. Their crumbly structure, delicate creamy aroma, enhanced by curd notes, will not leave anyone indifferent, and you will be pleased with the opportunity to feed your favorite fussy ones with a healthy dairy product.

You will need:

Butter (82.5% fat) – 150 g

Sugar (white, preferably fine) – 200 g

Eggs – 3 pcs.

Cottage cheese (optimally 5% fat) – 200 g

Flour – 200 g

Vanillin (vanilla sugar or vanilla extract) – 1 sachet

Baking powder – 1 tsp.

Raisins – 150 – 200 g

This is a modified oven baked raisin muffin recipe. 1.5 - 2 hours before, remove butter, cottage cheese and eggs from the refrigerator. It is important that all ingredients for making curd muffins with raisins are at room temperature.

Eggs must be beaten with sugar until stable foam. In order for the mass to approximately double, you need to beat with a mixer at maximum speed for about 5-7 minutes.

Add softened butter to the resulting mass. If you forgot to get the oil in advance, no problem. You can melt it in the microwave or on the stove.

It is better to rub the cottage cheese through a sieve, especially if it has large grains. Add the curd mass to the dough and mix thoroughly with a spatula or mixer in dough mode.

Mix flour with vanilla and baking powder and add this mixture to the dough. As a final touch, add raisins and finally knead the dough.

Silicone or other muffin tins should be lightly greased with butter. Pour the dough, leaving room for it to rise. A lush “hat” is a must.

Bake raisin muffins according to this recipe in a preheated oven at 170-180 degrees for about 30 minutes. Baking time depends on the features of the oven and the volume of the molds.

Enjoy your tea!

Cupcake with raisins on kefir recipe

A fragrant kefir raisin cake with a moist porous structure, the recipe for which is very simple, will delight you with its ease and speed of preparation. Bake it on a Sunday morning, calling your little household members to help, and the joyful mood of sharing delicious creativity will fill your home with fun and aroma for the whole day.

You will need:

Butter (82.5% fat) – 100 g

Eggs – 3 pcs.

Sugar (white or brown) – 150 – 200 g

Kefir – 200 ml

Flour – 300 – 350 g

Baking powder – 1 sachet

Vanillin (vanilla sugar, vanilla extract) – 1 sachet

Raisins – 150 – 200 g

About 2 hours before, butter, kefir and eggs should be removed from the refrigerator. All components should be at room temperature, this is the key to a good test.

Beat eggs with sugar until stable foam. To do this, use fine sugar, high mixer speed and whipping for 5-7 minutes.

Then add softened butter and kefir. Continuing to stir with a spatula or mixer at low speed, gradually add the dry mixture of pre-mixed flour, baking powder and vanillin.

Add raisins to the dough, which will resemble thick sour cream in consistency and stir thoroughly.

Bake a cupcake with raisins on kefir according to this recipe in a preheated oven at 160 degrees for about 80 minutes. Baking time depends on the features of the oven and the volume of the mold.

Enjoy your tea!

A creative take on a traditional oven-baked raisin muffin recipe.
Are you and your assistants, young chefs, hungry for creativity? We will share ideas on how to diversify the classic raisin cupcake recipe.

If you want to add New Year's and Christmas notes, add ginger, cinnamon and nutmeg, and you are guaranteed a magical mood.

The combination of orange zest and dark chocolate pieces in the cupcake will delight you and your guests after a walk through the winter forest.

The older generation will gratefully taste the traditional fragrant cupcake with raisins and walnuts.

You can use a classic recipe or your own for baking a cupcake with raisins: round, round with a hole in the center, long rectangular, small portioned, funny children's in the form of different figures.

Decorating with powdered sugar, icing, colorful sprinkles, and fresh fruit will create the right atmosphere in accordance with the occasion for which you created this wonderful cupcake.

Once upon a time, the Romans learned to make flour from barley grains and mix it with raisins and pomegranate seeds. This was the prototype of the modern cupcake. Centuries later, they learned to bake it in clay dishes, and then in various confectionery forms. Essentially, a cupcake is a sweet cake made from sponge, shortbread or yeast dough. However, candied fruits, nuts, cocoa, cinnamon, raisins are added to complex cupcakes and decorated with powdered sugar, chocolate icing, fruits, and marzipan. In America, cupcakes are soaked in liqueur or cognac.

How to make cupcakes

Cupcakes are baked industrially and at home. An elongated or cylindrical shape is classic for cupcakes, although they are made in round, small sizes - for one person and large ones, allowing you to cut the baked goods into several portions. The cupcake is convenient because it is easy to prepare, filling and tasty. This is both a dessert for tea and a sweet treat if guests suddenly arrive.

Cooking a cupcake comes down to a few mandatory rules:

The dough must be kneaded with quick movements, from top to bottom;
When breaking chicken eggs, the yolks and whites are separated from each other, the yolks are mixed with flour and butter, and the whites are beaten with a mixer in a separate dry and clean bowl until foamy;
Baking temperature - 200º C, baking time - 40-60 minutes;
Check the readiness of the baked goods with a dry match or a wooden toothpick by piercing the product - if there are no traces of dough left on the match, the cake is ready;
You shouldn’t take it out of the oven right away - let it sit still “warm”;
When it has cooled, remove it from the pastry mold, transfer it to a flat dish and, if desired, sprinkle with powdered sugar, chocolate chips, glaze or decorate.

Cupcakes are prepared in the oven, slow cooker, or bread maker. But not everyone has the last two kitchen units at hand, but every home has an oven. Raisin cupcake is a classic. Dried fruit is available to many, beneficial for the body: it calms the nervous system, helps improve sleep, and eliminates urine. Which raisins to choose for the cupcake - decide for yourself. We can only tell you that black berries with a stalk are the most useful type of raisin of all. However, most housewives prefer to use light, small, seedless raisins for baking, or brown ones, which have several seeds, but are meatier compared to their light “brother.”

Recipe No. 1. Cupcake with vanilla-lemon flavor

Products:

Chicken eggs - 3 pcs.
Sugar - 150 g
Vanilla sugar - 1 teaspoon
Butter (margarine) - 150 g
Wheat flour (premium) - 220-230 g
Baking powder for dough - 1 teaspoon. Spoon
Salt - 1 pinch
Raisins - 100 g
Zest cut from half a lemon
Powdered sugar for decoration

Before you start making the cake, you need to soak the raisins in hot water. At the same time, you need to take the butter or margarine out of the refrigerator and leave it on the kitchen counter to soften naturally. When the butter melts, beat the eggs into it. Add regular sugar, vanilla, baking powder and salt. Beat the mixture with a mixer until all the sugar is completely dissolved. The dough should be airy and lightly creamy in color.

Drain the water from the raisins and add to the dough. Wash the lemon and grate the zest from it. Pour into the mixture and mix.

Take the specified amount of flour and sift through a sieve. Pour into the mixture and mix again. The consistency of the dough is thick sour cream.

Prepare a baking pan. It must be clean and dry. To prevent the cake from sticking to the walls, you need to grease them with a piece of butter or line the bottom with parchment paper.

Preheat the oven and place the cake to bake. Do not open the oven door, but monitor the process through the plexiglass. If the baked goods suddenly start to burn, reduce the heat and cover the pan with foil. After about 40-50 minutes, check for doneness with a dry match.

Cool the finished cake and cut into portions. You can decorate it if you wish. Serve with tea or milk. As a tasty addition, put jam and soft butter on the table.

Recipe No. 2. Curd cake with raisins

Products

Wheat flour (premium) - 200 g
Butter (margarine) - 50 g
Tender cottage cheese – 200 g
Chicken egg - 2 pcs.
Cane sugar - 120 g
Brown raisins - to taste
Baking powder for dough - 1 teaspoon
Vanillin - 1 small bag
Baking soda - a little on the edge of a knife

As in the first recipe, the raisins need to be soaked in water. Whisk the butter, previously softened at room temperature, with half the specified amount of sugar in a dry bowl. Add all the vanillin from the bag. Add cottage cheese to the mixture and beat it to obtain a homogeneous consistency.

In a separate dry bowl, beat the eggs with the remaining sugar. It should dissolve and the mixture should be fluffy and airy. Add it to the curd mass and mix.

Sift the flour and add baking powder and soda. Combine with curd and egg mixture. Stir with a wooden spatula. Drain the raisins and add them last. Gently mix the mixture from bottom to top.

Prepare a baking dish. Wash, if necessary, wipe dry, and grease the bottom and walls with oil. Place the dough in it and place in a preheated oven. Bake at 170-180 degrees for at least an hour. But just in case, check for readiness visually (through the oven glass), and then with a dry match.

When the cake is ready, let it cool slightly, remove from the pan and sprinkle with powdered sugar. Serve on a table set for tea!

Recipe No. 3. Christmas cupcake

Products

Wheat flour (premium) - 300 g
Chicken eggs - 4 pcs.
Brown sugar - 250 g
Butter - 250 g
Dried fruits with raisins - 1000 g
Hazelnuts - 150 g
Cinnamon, dry ginger, nutmeg and ground cloves - 1 teaspoon of spice mixture
Baking soda - ¼ teaspoon
Brandy or cognac

Soak the assorted dried fruits with moisture, then transfer to a colander to allow the water to drain out. Cut them according to the smallest size of dried fruit, for example small raisins. Soak in alcohol or just sweet water for several days. In this case, seal the container hermetically and periodically turn it over onto the lid, then place the container with the lid up. The fruit will absorb the liquid and swell. Before preparing the cake, remove the dried fruits from the container and place in a colander to drain.

A few hours before cooking, remove the butter and eggs from the refrigerator and let them sit in the room. Then mix the butter with sugar to obtain a creamy consistency. Beat the eggs into the butter.

Sift the flour, combine with spices and soda, and add it all to the dried fruits. Mix quickly, but not for long, so that gluten does not form. Transfer the fruit mixture into the butter mixture. Mix.

Prepare a container for baking the cake - you can even use two forms, because the amount of dough allows it. Cover the bottom with baking paper and grease the walls with a piece of butter. IMPORTANT: wrap the outside of the mold with a long newspaper and on top of it with a wet cloth. Tie this entire structure with a rope.

Distribute the mixture into the mold and smooth its surface with a wet wooden or silicone spatula. The moisture will prevent cracks from forming on the top surface of the cake. Cover the mold with foil and place it in the oven, placing it on a thick newspaper moistened with water.

Set the oven timer to 134º C. Do not increase the temperature to avoid burning the newspaper. It should dry, but not burn! Bake for 4 hours. Check for doneness (with the same dry stick) and wrap with foil. The cake will gradually cool in the pan, although this process may take overnight. And in the morning, remove the foil, remove the baked goods and pour brandy on top (this ingredient is only possible if the treat is intended for adults).

And now the most important thing is to wrap the cake with paper, then with foil and then with cling film and put it away for 2 months in a dry and dark place. He must, as they say, “mature.” Take it out on Christmas Eve, unwrap it and serve it on the festive table. Enjoy your tea!

The capital cupcake tastes great. Our grandmothers and mothers knew about this, when in Soviet times the shelves of grocery stores were not pampered with abundance, but the quality was undoubtedly higher than today. Now the windows of super-, hyper- and simply markets are full of rustling packages from 30 rubles and more per piece. But you can avoid preservatives and taste improvers, and bake an incomparably delicious cupcake with raisins at home. Thanks to your imagination, this pastry can often appear on your table and not get boring. My children love shaped cupcakes - baked in individual paper baskets or in silicone molds in the shape of a bear or people. Try experimenting with serving and see how much joy a regular cupcake with raisins can bring.

Ingredients:

Wheat flour - 250 g.
Butter 150 g.
Chicken eggs - 3 pcs.
Sugar - 120 g.
Salt - a pinch
Baking powder - 1/2 teaspoon
Vanilla sugar - 1 teaspoon
Raisins - about 150 g.
Powdered sugar (sprinkle on top) - 2-3 tbsp. spoons

How to make raisin cake in molds

Grind wheat flour (150 g) with butter (150 g) and sugar (120 g)

The butter should be at room temperature for better mixing with other butter.

ingredients.

Beat in eggs (3 pcs) one at a time and stir. Add pre-washed and dried raisins. Mix.

Add sifted flour (the remaining 100 g) to the muffin dough.

1/2 teaspoon of baking powder is added to the dough.

The dough should be thick in consistency and difficult to mix with a spatula.

The cake recipe is similar, but differs in the amount of sugar and butter. Try both options to see which you like best.

We will bake the raisin cupcake in molds. You need to prepare the molds for baking: grease with vegetable oil using a pastry brush.

Divide the cake batter into the molds, filling 2/3 full. Place the cupcakes in the oven preheated to 170 C for 25-30 minutes. We determine the readiness of the cupcakes by the golden brown top and a dry toothpick, which needs to be inserted into the highest point of the cupcake to check.

Cupcakes with raisins are sold in any pastry department. Fragrant and soft, you just want to take a bite, or even better, eat one cupcake in its entirety.. or two. Don't waste your money, it's much cheaper to make your own cupcakes. Cheaper, and most importantly – tastier. Convince yourself that homemade raisin muffins turn out not only tasty, but also soft, with a tight, tasty dough.

Cupcakes with raisins - preparing food and utensils

If you decide to make muffins with raisins, there are several options for preparing the dough. The most delicious, but not at all dietary, cupcakes will be made with butter. If you are on duty, replace butter with sunflower oil. If you have a multicooker, then you can knead the dough without oil at all, using sour kefir or milk.

Raisins also need special preparation. If you put raisins in a cupcake in the form in which you purchased them at the store, you will ruin the baked goods. Before preparing the muffins, pour boiling water over the raisins for 15 minutes, and then rinse them under running water. The fact is that dried fruits are treated with a special mixture before sale, so that the dried berries look as attractive as possible on the counter, so if you do not wash them thoroughly, there is a chance of poisoning. This preparation technology applies not only to raisins, but to all dried fruits in general.

Cupcakes with raisins are best prepared in silicone molds - this way they will bake perfectly, and taking them out afterwards is as easy as shelling pears.

Raisin muffin recipes:

Recipe 1: Butter raisin cake

Fresh butter added to muffin batter will make homemade cakes taste amazing. But don’t get carried away with this dish, especially in the late afternoon, as this delicacy is quite high in calories. Please note that fresh milk in the recipe can be replaced with sour milk.

Required ingredients:

120 gr. Sahara
3 pcs. eggs
220 ml. milk
200 gr. butter
120 gr. wheat flour
1 tsp soda
1 tsp lemon juice
50 gr. raisins

Cooking method:

Before preparing the dough, prepare the raisins and pour boiling water over them.
You need to preheat the oven by setting the temperature to 200 degrees.
Before kneading the dough, remove the butter from the refrigerator. The butter will mix with the egg, and therefore must be softened.
The flour needs to be sifted into a deep container in which you will knead the dough. Add sugar and salt to the flour.
Using a mixer or blender, mix the egg and butter. When you get a thick foam, pour the foam mixture into the flour.
Add kefir and soda, slaked with lemon juice, and raisins to the container. Mix all the ingredients into the dough until smooth, then pour the finished product into the mold and place in a heated cabinet. Bake the raisin cake for about 20-25 minutes at 180 degrees.

Recipe 2: Yogurt Raisin Muffins

To get a white, tender dough, use yogurt as one of the ingredients.

Required ingredients:

120 gr. butter
1 cup unsweetened natural yogurt
3 pcs. eggs
130 gr. sugar (or powdered sugar)
150 gr. wheat flour
60 grams of raisins
1 tsp soda
1/2 tsp. lemon juice
Vanilla

Cooking method:

Before preparing the dough, cover the raisins for muffins with hot water and leave for 15 minutes.
Before adding butter to the dough, you need to remove it from the refrigerator so that the product melts a little. Combine butter and egg using a blender.
Combine flour, sugar and salt. Add egg foam and yogurt to dry ingredient mixture. Stir.
Quench the baking soda with lemon juice and add to the dough along with the raisins. The finished dough should have a uniform consistency.
Preheat the oven to 200 degrees.
Pour the batter into greased muffin tins and place in a hot oven for 20-25 minutes.

Recipe 3: Chocolate Raisin Cupcakes

Chocolate cupcakes also turn out very, very tasty. A few spoons of cocoa and a bar of chocolate can create a real culinary miracle - see for yourself.

Required ingredients:

1 glass of milk of any fat content
3 tons of eggs
5 tbsp. cocoa
160 gr. sugar (or powdered sugar)
220 gr. butter
160 gr. wheat flour
Soda 1 tsp.
½ bar of dark chocolate
Lemon juice 1 tsp. (for extinguishing soda)
80 gr. raisins

Cooking method:

Before preparing the dough, raisins for muffins should be soaked in hot water for at least 15 minutes.
In a deep container, mix butter, sugar and cocoa. Turn on the stove, put the mixture on the fire and stir until the first bubbles appear. Pour two thirds of the mixture into the dough and let it cool. The rest of the mixture will be used for glaze.
Beat the egg with salt until thick foam forms.
Mix flour, egg foam, add chocolate mass and knead until you get a homogeneous dough.
Pour milk into the dough and stir.
Add soda slaked with lemon juice to the dough.
Drain the water from the raisins. Grind the chocolate into fine crumbs. Add these ingredients to the dough.
Pour the dough into molds greased with vegetable oil and place in a hot oven for half an hour.
Brush the finished cupcakes with chocolate glaze while they are hot. You can serve them immediately, or you can let them cool.

Recipe 4: Raisin muffins with sunflower oil

Prepare delicious muffins with raisins, but not with traditional butter, but with vegetable oil. This recipe is good, firstly, because it can be used during fasting, and secondly, the cupcakes will turn out fluffy.

Required ingredients:

1 cup sugar
Soda - 1 tsp.
1/2 tsp. lemon juice (to extinguish soda)
4/5 cup sunflower oil
3 pcs. chicken eggs
130 grams of wheat flour
70 gr. walnut
120 gr. raisins
220 cup kefir

Cooking method:

First pour boiling water over the raisins.
Mix dry ingredients. To do this, sift the flour through a sieve into a deep container, add sugar and salt to it, mix well.
Using a mixer, combine the chicken egg and salt into a thick foam. When you get a thick foam, pour the mixture into the flour and add kefir and soda slaked with vinegar.
Mix the ingredients, gradually pouring sunflower oil into the dough.
Grind the walnuts using a blender or rolling pin. Add raisins and nuts to the dough.
Pour the batter into the muffin tins, which must first be greased. Bake the raisin muffins for about 20-25 minutes.

In addition to raisins, you can add chopped dried apricots and chopped prunes, as well as various types of nuts to the muffins.
You can make muffins instead of regular raisin cupcakes. By and large, the same ingredients are needed, but the same amount of flour that is needed to make muffins, eggs, sugar and butter is used three times less! For this reason, raisin muffins can be consumed without fear for your figure.
Cupcakes with raisins will taste better if you take the time to separate the whites from the yolks and mix them with sugar.
A warm cake is “afraid” of loud sounds and vibrations, falls off and loses its attractive appearance. Therefore, when you take out baked goods, be careful.
The most delicious raisins for muffins are sweet and sour. Dried fruits made from sultanas are not suitable. In fact, raisins should be soaked not for 15 minutes, but according to the principle “the longer, the better.” You can soak the raisins overnight, believe me, it will make them even better.

How and when the first cupcakes appeared, it is unlikely that anyone will be able to establish for certain. There is an opinion that they were prepared back in Ancient Rome; others believe that their prototype was gingerbread, which appeared in the 9th century.

Only one thing is clear: since their introduction, cupcakes have become very popular, thanks to their delicate taste and relative ease of preparation.

This dish is a simple homemade dish. The main thing is to maintain the correct proportions of butter, sugar and eggs. The recipe specifies raisins, which are added to the dough, but any other dried fruits or nuts can be used instead.

For a classic raisin cupcake you will need:

150 g butter;
150 g sugar;
4 chicken eggs;
100 g raisins;
20 g vanilla sugar;
10 g baking powder;
250 g flour;
20 g powdered sugar for sprinkling.

All culinary processes will take 1 hour: 15 minutes for kneading the dough and 45 for baking.

A 100g piece of cake will add 337.9 kcal to a cup of tea.

Cooking algorithm:

Cupcake with raisins on kefir: a simple recipe step by step

The use of kefir in baking has also become a classic for a long time. It makes the finished cake lighter, airier and more tender, balancing the density and richness that butter provides. For lovers of baking “like a feather”, a kefir cake recipe is suitable, which includes:

120 g butter;
1 egg;
250 g sugar;
200 ml kefir;
150 g raisins;
10 g baking powder;
3 g vanillin;
600 g flour.

This cake will also bake for 45 minutes and will require 10-15 minutes of mixing time.

The calorie content of such kefir baked goods will be 318.7 kcal/100 g.

Procedure:

Cupcake “Stolichny” with raisins: recipe according to GOST

It’s not difficult to prepare a classic cupcake according to this recipe, the main thing is to correctly measure all the necessary ingredients. Otherwise, you might end up with a delicious cupcake, but not according to GOST standards.

A kitchen scale or measuring cup will help with this. You can use any of the available molds for this baking, but the original recipe uses a rectangular one.

Ingredients you will need:

175 g butter;
175 g powdered sugar;
175 g dark raisins;
3 chicken eggs;
20 g vanilla sugar;
10 g baking powder;
250 g flour;
3 g table salt.

The time that will have to be spent on baking will be 80-100 minutes, and another 15-20 minutes on kneading the dough.

According to GOST, 100 g of baked goods will contain 354.7 kcal.

Baking steps:

Using a whisk, cream room temperature butter with powdered sugar, vanilla sugar and salt;
After this, turn on the mixer and, beating at low speed, add chicken eggs one at a time;
Sift the flour together with baking powder and mix into the dough in 3-4 additions;
Steamed and dried raisins are added last;
Pour the dough into the prepared rectangular pan, level it and bake for 80 to 100 minutes at 170-180 degrees. Sprinkle the cooled cake with powdered sugar.

Recipe for banana raisin muffins in the oven

The aroma of banana baking can lead to culinary ecstasy, even before the finished product is taken out of the oven. It is better to add very ripe and even overripe bananas to the dough.

If there are some in the refrigerator and no one wants to eat them, then you should bake muffins from them, and a line of people who want to drink tea with them will flock to the kitchen.

For banana muffins you need the following products:

6 bananas;
100 g butter;
200 g sugar;
100 g raisins;
2 eggs;
2 tablespoons of rum;
2 teaspoons baking powder;
5 g salt;
400 g flour.

Kneading the dough and baking will take about 80 minutes.

Calorie content of banana baked goods is 336.5 kcal/100 g.

Cooking sequence:

Recipe for cottage cheese muffins with raisins in molds

Cupcakes prepared according to this recipe are not only a tasty, but also a very healthy dessert thanks to the cottage cheese included in the composition. The dish can be an ideal afternoon snack for children aged 2 years and older.

Products that will be needed during the cooking process:

200 g cottage cheese;
200 g sugar;
160 g butter;
3 eggs;
60 g raisins;
1 tablespoon baking powder;
20 g vanilla sugar;
200 g flour.

Baking time is 50-60 minutes.

The calorie content of 100 g will be 306.1 kcal.

Order of culinary processes:

Beat eggs with sugar until fluffy;
Grind the cottage cheese through a fine sieve into the egg mixture, add vanilla sugar and beat with a mixer at medium speed;
Continuing to beat, pour the melted butter into the dough in a thin stream;
Add baking powder mixed with flour to the total mixture. Place clean steamed raisins into the resulting thick, homogeneous muffin batter and mix with a spatula;
Divide the dough into molds and bake for 45 minutes at 180-200 degrees.

How to make chocolate raisin cake in a slow cooker

This is an easy recipe for chocolate baked goods that can be prepared using a slow cooker. If for previous recipes it was preferable to use dark raisins, then light ones are more suitable for this dessert. If desired, you can pour melted chocolate on top and decorate with confectionery sprinkles.

Ingredients for cooking:

150 g butter;
130 g sugar;
3 eggs;
90 g cocoa;
10 g baking powder;
80 ml milk;
100 g raisins;
150 g flour.

Cooking time will be 60-65 minutes.

Calorie content of 100 g of chocolate cake – 326.2 kcal.

Kneading and baking:

Beat butter with sugar, pour in milk and add chicken eggs one at a time;
Add cocoa, baking powder and flour, lastly stir in the steamed and floured raisins;
Grease the multicooker bowl with oil, place the dough in it and bake for 45 minutes in the “Baking” mode (“Cake” or “Steamer”).

Modern housewives use iron, silicone and even paper molds for baking. Each of them has its own advantages and disadvantages. Confectioners love iron devices for their reliability and durability, but it is often difficult to obtain baked goods from them. To prevent this from happening, the mold must be lubricated with oil.

Silicone molds do not require greasing, and baked goods come out much easier from them. But, if difficulties arise, just place the baking dish on a wet towel for a few minutes.

Small cupcakes are baked in paper forms. The advantage of such baked goods is that no oil is used for greasing, and you can eat them directly with your hands.

When making muffins, it is better to add powdered sugar or fine sugar to the dough, since coarse sugar will take longer to dissolve and you will have to grind it with butter for a longer time.

To prevent the filling (raisins, nuts, candied fruits or other dried fruits) from settling to the bottom, the dough should not be too liquid. It is better if it is slightly thick.

Powdered sugar on top of the cupcake is not only part of the decoration, but also a means to slow down the drying process.

Since recipes most often use biscuit dough to prepare this type of dessert, you cannot open the oven door during baking.

It will be much easier to remove the finished baked goods from the pan if they have cooled completely in the oven.

Another advantage of muffins with raisins is that many of them (classic, kefir, according to GOST) become tastier within a day, and not immediately after baking.

You will find another cupcake recipe in the next video.