A simple raisin muffin recipe. Oven raisin cake recipe. Cupcake with raisins on kefir recipe

Hi all. Today we will bake cupcakes with raisins.

Baked goods made with love and at home always turn out special. One of the simplest recipes for home baking in the oven are delicious and unique cupcakes. Today we will tell you one simple recipe for making raisin muffins at home. In fact, there are many recipes for making cupcakes, but we will write about them another time.

Cupcake batter:

- 200 grams of flour
– granulated sugar – 150 g
– milk – 150 g
- melted butter - 150 g
– egg – 3 pcs
- a little raisins - to taste
- vanillin
- soda 1 tsp.

How to make raisin muffins in the oven:

The eggs need to be beaten a little.

Add granulated sugar and mix. We beat and mix with a mixer.

Then add milk and mix everything again with a mixer.

Add butter and continue beating.

Add flour after sifting it.

Add a teaspoon of soda and vanilla sugar. Mix everything until smooth.

Then add the raisins and mix everything with a spoon.

We will bake the cupcakes in a metal cupcake pan. Lubricate it with vegetable oil. Fill the mold halfway with dough and place it in the oven. Preheat the oven to 180°C.

Our cupcakes were in the oven for 15 minutes. We check them with a toothpick; if it is dry, then our cupcakes are baked. They come out of the mold very easily. They look beautiful and even. Place our baked cupcakes on a plate, or some special dish, if available, and sprinkle vanilla sugar on top.

We wish everyone a pleasant tea party. Write your comments, recipes, like.
SEE YOU SOON!!!

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 will probably end up with a delicious cupcake, but not according to GOST.

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.

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!

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, 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.

Sometimes you want to bake something tasty and homemade for tea, but the recipe is simpler. The ideal option for such quick baking is cupcakes with raisins, fragrant, not too sweet and very tasty.

Ingredients:(for 12-14 cupcakes)

250 g flour
150 g sugar
a pinch of salt
150 g softened butter
150 g raisins
3 medium C1 eggs
1 tsp. baking powder with a slide
1 tsp. vanilla sugar with a slide

Preparation:

Pour boiling water over the raisins for 5-7 minutes to steam them. Then drain the water and lightly squeeze the raisins.

Beat the softened butter well with the sugar, add vanilla sugar and a pinch of salt. Beat for at least 5 minutes.

Then add the eggs one at a time, continuing to beat.

Add baking powder and sifted flour, mix well. We take 250 g of flour, which is a little more than 1.5 cups with a capacity of 250 ml.

Add raisins and mix well again.

Grease the molds with oil, spoon out the dough, filling the molds 2/3 full, because then the cupcakes should rise well. Preheat the oven to 180 degrees, place the molds on a baking sheet and bake for 25-30 minutes.