Cupcake "Capital" with raisins has been known since Soviet times. For many, the taste of this pastry is associated with childhood, so this recipe is a great opportunity to remember pleasant moments over a cup of tea.
Delicate crumb with a plentiful amount of raisins is quite suitable for a full afternoon snack or snack during the day. By the way, preparing this universal cupcake is not difficult at all - it will take no more than 15 minutes to knead the dough, and the oven will do the rest of the work for us. So, we are studying a simple recipe for a cupcake "Capital" according to GOST.
Ingredients: 
- flour - 250 g;
- butter - 170 g;
- eggs - 3 pcs.;
- sugar - 170 g;
- baking powder dough - ½ teaspoon;
- salt - a pinch;
- vanilla sugar - 1 teaspoon;
- raisins - about 150 g;
- powdered sugar (for decoration) - 2-3 tbsp. spoons.
Cupcake "Capital" with raisins recipe according to GOST with photo
How to cook a cupcake "Capital" with raisins according to GOST
- An hour or two before the start of cooking, we take out the necessary portion of butter from the refrigerator so that it has time to soften significantly at room temperature. Then we fill the butter bar with simple and vanilla sugar, beat with a mixer for about 5 minutes.
- We add eggs to the whipped butter, throw a pinch of salt.
- Again, carefully work with a mixer until a homogeneous lush composition is obtained.
- We wash the raisins, and then we recline them in a colander. To completely get rid of moisture, we blot dried berries with napkins and only then load them into the dough. Stir the composition to evenly distribute the raisins.
- Combine the flour with a portion of the baking powder, sift through a fine sieve. Pour most of the dry composition into a bowl with an oil mass, beat.
- Then add the remaining flour, knead with a spoon. As a result, we get a fairly dense, viscous dough.
- For baking the Stolichny cake, we choose a rectangular heat-resistant container (in our example, a silicone mold measuring 23x13 cm is used). From the inside, carefully rub the bottom and sides of the mold with oil, and then fill the prepared container with a thick dough. Level the surface of the future cupcake with a spoon.
- To get a crack on the surface, characteristic of the Stolichny cake, we make a deep long cut in the center of the workpiece using a knife blade moistened with water or a spoon handle.
- We send the workpiece to the oven preheated to 170 degrees. We bake the cupcake "Capital" for about 50-70 minutes. Readiness must be checked with a wooden skewer (or toothpick), immersing it in the center of the crumb. If the stick remains completely dry, turn off the oven. Otherwise, we continue the baking process.
- Let the freshly baked cake cool and then remove from the mold. Sprinkle the baking surface with powdered sugar through a fine sieve.
- Cupcake "Capital" according to GOST is ready! Divide into portions and serve.
Happy tea!
Agree, it is difficult to pass by recipes marked "according to GOST". From them directly emanates reliability, quality and impeccable taste. And not unreasonably. After all, GOST is always precisely verified products and their proportions, as well as a recipe that has been tested by more than one generation, guaranteeing the perfect taste and appearance of the finished dish.
One of these recipes is the Stolichny cake with raisins according to GOST. Making it at home is easy. And the result is always excellent! The cupcake is very fragrant, with a delicate, slightly crumbly crumb. Yummy!
Taste Info Cupcakes
Ingredients
- Butter - 1 pack per 180 g;
- Eggs (cat. C1) - 3 pcs.;
- Sugar - 180 g (3/4 cup);
- Flour - 1.5 tbsp. (250 g);
- Vanillin - 1 sachet;
- Raisins - 180 g;
- Baking powder - 1 tsp;
- Salt - a pinch;
- Powdered sugar - for serving.
How to cook a cupcake "Capital" with raisins according to GOST
First of all, we take out all the products from the refrigerator, this mainly concerns the oil, because by the time the dough is kneaded, it should have time to soften enough so that it can be rubbed with sugar without any problems. You can speed up the process by cutting the butter into smaller pieces. It is also necessary to get the eggs out of the refrigerator in advance so that all the ingredients are at the same temperature during the baking process. So the dough “grabs” faster, and you don’t risk getting a raw or overdried treat.
Now we proceed directly to kneading the dough. This is a quick matter, because the oven can be immediately turned on to warm up to 160 degrees.
We send soft butter into a deep bowl, load sugar into it and grind everything thoroughly until the most homogeneous mass is reached. Grinding can be done with a fork, a mixer or a blender.
Then, one by one, we begin to introduce eggs into the oil mass: they broke one - they interfered, they broke the second - they interfered again, and added the third - they interfered. After all the eggs are added, you should end up with a homogeneous lush mass.
In this mass we send dry clean raisins. We also throw a pinch of salt and vanillin there.
We arm ourselves with a spoon and knead the dough until smooth. It is better not to use a blender here, as it can grind raisins. Don't worry, the dough will be very thick. It will have to be shifted into the form with a spoon (shovel).
If you want your cupcake to look like a store-bought one, take a rectangular shape. If there is no rectangular one, any non-stick will do. It doesn't make the cake taste worse. The main thing is that the form is filled with a test no more than 2/3. For reliability, you can lubricate it with a thin layer of oil. Smooth out the dough with a spoon.
To obtain a branded "crack" with a knife, cut the dough along (in the middle) along the entire length of the cake. The depth of the "crack" is about 1.5 cm.
All. Now you can send the “Capital” cake with raisins according to GOST to a preheated oven. It will bake for a long time, from 60 to 90 minutes, depending on the oven. Baking temperature: 150-170 degrees no more, otherwise it will not bake. If during baking the top starts to burn, and the inside of the cupcake is clearly still damp, cover it with foil with a shiny side down or baking paper. We check readiness with a toothpick or any wooden stick. It comes out dry, which means the cake is ready.
Let the cake cool, take it out of the mold, and sprinkle generously with powdered sugar.
A freshly prepared cupcake "Capital" according to GOST will crumble a little when cut, but after standing overnight (if it stands), the cut will become even and practically without crumbs. Enjoy your meal!
Cooking Tips:
- During the baking process, try not to open the oven once again, so as not to create a temperature difference. This is not the best way to affect the dough, which can fall off and make the cake raw.
- Be sure to sift the flour before adding it to the dough, this will saturate it with oxygen and make the baking more tender.
- The recipe, like in the USSR, involves the use of raisins, but you can easily modify it and add dried cherries, cranberries or even blueberries to the cake.
Lovers of sweet pastries from childhood remember the taste of the capital's cake, which was one of the most popular types of treats. And despite the fact that now the choice of pastries has become much more diverse, many would be happy to taste their favorite sweets again. If you are also a fan of this dessert, or want to try it, then we will tell you how to bake at home.
"Capital Cupcake" with raisins - recipe
The preparation of the "Capital Cupcake" takes quite a long time, about two hours, but you can make sure that the result is worth it.
Ingredients:
- eggs - 3 pcs.;
- butter - 200 g;
- sugar - 200 g;
- flour - 265 g;
- vanilla sugar - 10 g;
- powdered sugar - 10 g;
- baking powder for dough - 10 g;
- dark raisins - 150 g.
Cooking
Beat the softened butter with a mixer until fluffy. Then add sugar to it, and continue beating until it is completely dissolved. After that, add eggs one at a time, in the end you should get a lush light mass.
Sift the flour, send it together with vanilla sugar and baking powder to the butter mass, and beat until a homogeneous thick dough is obtained. Steam raisins in boiling water, then dry, roll in flour and pour into the resulting mass, mix everything well.
Grease a rectangular baking dish with oil, sprinkle with flour and transfer the dough there. Using a damp knife or spatula, make an incision along the surface, which will turn into a crack after baking. Heat the oven to 160 degrees and put the cake in it. Bake it for about 1.5 hours. When the dessert is ready, sprinkle it with powdered sugar, let it cool slightly and serve.
If you want to completely recreate the dessert that could be found on store shelves in Soviet times, then we will share a recipe for how to cook "Capital Cupcake" in accordance with the then GOSTs.
Ingredients:
- wheat flour - 450 g;
- egg - 6 pcs.;
- butter - 340 g;
- sugar - 340 g;
- salt - a pinch;
- cognac - 3 tbsp. spoons;
- dark raisins - 340 g;
- baking powder for dough - ½ teaspoon.
Cooking
Please note that from the proposed number of products you will get three small cupcakes, each weighing approximately 500-600 g.
In order for everything to work out correctly, butter and eggs must be at room temperature. Start cooking by whipping the butter, it will take you about 5-6 minutes, then add sugar to it and beat for another 10-12 minutes.
Break 4 eggs into a separate container, send 2 yolks and cognac there, lightly mix it all with a fork. Now carefully, spoon by spoon, add the eggs to the sugar-butter mixture. Before adding a new portion, make sure that the previous one intervenes well. Beat this mass for 10-12 minutes.
Set aside two tablespoons of the total amount of flour. Combine the rest of it with the baking powder, sift several times, and then stir in the butter-egg mixture by a spoonful. As a result, you should get an airy, tender and oily mass. 
Pour boiling water over the raisins for 5 minutes, then drain the water and cover it with the remaining flour, mix everything, then send the raisins to the dough and mix everything well again. Lubricate the baking dish generously with butter, sprinkle with flour and place the dough in them.
Place the cupcakes in an oven preheated to 170 degrees and bake for approximately 1 hour and 15 minutes. When the cupcakes are ready, let them cool right in the molds, and then take out and sprinkle your Capital Raisin Cupcakes with powdered sugar.
And the sweet tooth will also certainly need a delicious recipe. Happy tea!
Capital cupcake is, one might say, a classic of Soviet cuisine. This fragrant and homely cozy pastry can be bought today in almost any pastry shop, but we will cook it ourselves. A characteristic crack under a layer of powdered sugar, many, many sweet raisins, an elastic crumb and a crispy dense crust ... The same Stolichny cake, but with your own hands and without problems.
I must say that this recipe is almost identical to the GOST technology. True, on my own I also added cognac and lemon zest for flavor (I strongly advise you not to neglect these additives, you will not regret it). Instead of baking soda, we will use baking powder for the dough (it needs very little). We take high quality butter, that is, a fat content of at least 82%.
Ingredients:
(240 grams) (175 grams) (175 grams) (175 grams) (140 grams) (40 milliliters) (1 teaspoon) (0.5 teaspoon) (1 pinch) (1 pinch)
Cooking step by step with photos:
First, let's prepare the dry mix. To do this, in a separate bowl, mix wheat flour, a pinch of fine salt and baking powder. Sift everything through a sieve to eliminate lumps and further saturate the mixture with air.
Beat everything with a mixer or a whisk until the sugar is completely dissolved, and the butter turns white and becomes more airy (if I can say so about butter). For example, with a mixer at high speed you need to beat for at least 5 minutes, and with a whisk - even more. Then, in parts (preferably in three doses), add chicken eggs to the oil, beating at high speed. With the last egg, put chopped (rubbed from a lemon on a fine grater) lemon zest, if you want to add it.
When the mixture becomes completely homogeneous, you can add raisins. It must be prepared in advance - be sure to wash the raisins and dry them thoroughly with a napkin or paper towel. After that, pour cognac or other aromatic alcohol, but this is optional. We give the raisins to absorb the drink - just leave it for a couple of hours (therefore, we prepare the raisins in advance). You can generally pour raisins with alcohol in the evening, put it in the refrigerator, and bake a cake the next day.
Stir the raisins into the butter base with a spoon or spatula. After that, in parts (in 3-4 doses), add the dry mixture from step 2. We also mix the flour with a spatula or a tablespoon.
Literally in 10-15 movements you will get a homogeneous cupcake dough interspersed with raisins. It is not necessary to mix for a very long time - as soon as all the flour is moistened, the dough is ready.
Back in the days of the USSR, everyone knew how tasty and appetizing cupcakes could be according to GOST. The abbreviation was at that time the limit of perfection. But are there such standards in our time?
If earlier they were adhered to to the exact extent, today a cake with raisins according to GOST is prepared a little differently.
One of the reasons for this phenomenon is the fact that manufacturers want to bake the capital cupcake in accordance with GOST at a lower price, while maintaining their position among competitors.
It turns out that the manufacturer begins to look for cheap raw materials, uses chemical additives, changing specifications in order to reduce the cost.
No, capital cake according to GOST of the USSR could also be made using economical technologies, but today the requirements for the quality of products have been reduced to catastrophic levels.
Cooking standards are created for the production of large batches, and therefore should not be treated as a method of controlling the general rules for manufacturing products, and therefore the cake recipe can be changed.
I suggest you find out the very recipe by which you can cook delicious treats from the times of the USSR.
Anyone who has not eaten it personally should definitely try to make the same capital cupcake according to GOST in order to feel the wonderful taste of baking, and today you can even cope with this task in a slow cooker.
The main principles of cooking and technology of cupcakes according to GOST
Each of the presented types of dough belongs to the rich one, it includes chickens. eggs; dairy; sl. oil; aromatic additives; dried fruits; nuts and fruits.
In the conditions of your own kitchen, you can bake a capital cake with raisins based on two types of dough with and without yeast.
If we consider different cooking technologies, then in the United States of America they prepare a cake on a yeast-free dough, where baking powder is added, and in the UK only with yeast.
Look at the photo, how appetizing they turn out in each case.
As a filling, you can add different options. I adhere to the main principle that when preparing cupcakes, do not forget that there is never too much muffin.
It is from this rule that the main technological principles follow: baking contributes to the weighting of the dough, and in order for the structure to become porous, it will be necessary to add yeast or baking powder to the cake dough.
For baking, I take different forms, ranging from rectangular to foil or parchment. Metal molds need to be lubricated. fat and only then sprinkle with flour.
A good solution would be to line them with parchment. Modern silicone molds are more convenient in this regard and they do not require preparation for baking. Watch the video to see what different forms for homemade cupcakes are.
As for the duration of baking, then everything will depend on the temperature and weight of the cake. Before decorating a cupcake, you need to let it stand on a wire rack in a mold, then cool, and only then transfer it to a sheet to do creative work.
As a decoration, I advise you to use powder, nuts, fudge or icing. Here everything will already depend solely on your imagination, I suggest looking at my work in the photo.
For a simple perfect metropolitan cake with raisins or other fillings, take fresh products. Follow the instructions for kneading and baking technologies, each recipe provides for such data.
The recipe may indicate some components that can be safely replaced if you want to or not able to purchase them.
But the secret to perfect baking is that proportions are important. You can also make cupcakes in the slow cooker.
Yeast cake dough
Thanks to yeast, the dough will be enriched with carbon dioxide, and will become two to three times larger in volume, baking will be porous.
The same cake, known to us since Soviet times, does not involve the use of soda, baking powder or ammonium.
In production, for these purposes, you can use special chemical additives, which, in accordance with GOST, can be added, they allow you to increase the shelf life of baked goods.
If you are going to bake that Soviet cake in your own conditions, then you definitely shouldn’t use industrial technologies. Such a dough will need proofing to provide it with volume.
Yeast-free cake dough
In the case of yeast-free dough, in order for the cupcakes to be soft and fluffy, you need to prepare each baking component in advance. For these purposes, I sow flour so that there is no impurity and saturate it with oxygen.
I warm all the ingredients to room temperature, so the fermentation process is accelerated, which contributes to the rise of the dough. I beat sl. butter and chicken. testicles separately, and only then I combine.
All this allows you to give baking splendor, saturate the product with bubbles. The texture will be similar to a biscuit. If you take dry yeast, then the consistency will be denser. You will need to bake slowly.
The dough must be kneaded and baked immediately.
Cottage cheese cake according to GOST
Cake ingredients:
165 gr. Sahara; 80 gr. spread or sl. oils; 2 pcs. melange of eggs; 1 gr. soda; 145 gr. flour; 120 gr. cottage cheese (you need to take 18 percent); 80 gr. dark raisins; 2 gr. essences; 5 gr. sugar powder. From this set of products you get 800 gr. cupcakes with raisins.
Cook exactly as the recipe indicates step by step:
- I beat the spread and sugar until a white mass is obtained. Only now I add cottage cheese, which I interrupt in advance. I beat the mass, so much so that prepared foamy eggs are poured into it.
- I add soda and flour, essence to the dough.
- I sprinkle raisins (clean and dried) with flour and add to the dough, as well as dry ingredients. Stir the mixture for 30 seconds with a spatula and then quickly pour it into the mold.
- I preheat the oven to 180 degrees. I bake for 50 minutes, you can also bake it in the mutilvarka, but on the “baking” mode. Look at the photo, what a beautiful cake it turns out. I decorate with powder, cut and treat loved ones.
Children's cupcake according to GOST
Need to take for baking:
120 gr. Sahara; 140 gr. sl. oils; 2.5 pcs. melange of eggs; 2 gr. soda; 190 gr. flour; 180 gr. raisins; 3 gr. essences; 10 gr. sugar powders; 70 gr. carrots; 5 gr. salt.
The recipe is simple:
- I cook carrots and rub on a grater. Raisins are steamed and dried. I mix and sprinkle with flour.
- I beat sl. oil, add essence and sugar. I mix the eggs and salt, only then beat until foamy, pour into the next. oil mixture. I beat 10 min.
- I mix soda and flour, add 1 tbsp each. into the mass. To introduce the rest of the mixture, I take a spatula, stir quickly to maintain the structure.
- To make the dough, I use a silicone mold. Bake 1 hour at 180 gr. To check readiness, I take a skewer. Watch the video on how you can decorate a treat with powdered sugar. In a slow cooker, you can also make such pastries.
The recipe for everyone's favorite capital cake according to GOST
Take to bake a capital cupcake:
90 gr. Sahara; 190 gr. sl. oils; 3 pcs. melange eggs; 340 gr. flour; 185 gr. dark raisins; 1 gr. essences; 20 gr. sugar powders; 3 gr. salt.
The recipe is as follows:
- Sl. the butter needs to be softened and beaten with a mixer for 7 minutes, but I set the speed to medium. Without stopping, I add sugar, then after 5 minutes, beaten eggs.
- I put soda, salt, raisins into the flour. I add everything with a spoon to a lush mass, I interfere for 30 seconds, moving my hand from bottom to top. You need to do this so as not to damage the oxygen bubbles in it.
- I put the dough in a mold, bake for 25 minutes. I decorate with powder through a sieve. It turns out very tasty and beautiful.
Yeast spring cake according to GOST
Baking Ingredients:
150 gr. Sahara; 110 gr. sl. oils; 3 pcs. eggs; 550 gr. flour; 75 gr. red raisins; 2 gr. essences; 15 gr. sugar powders; 11 gr. instant yeast; 2 gr. salt; 50 gr. candied fruit; 4 gr. crystalline vanillin; 30 gr. nut kernels to sprinkle on the cake. This set will make 2 large cupcakes, each 500 gr.
Cooking method:
- Beat the butter with sugar to get a creamy texture. I add 2 chickens to it. eggs. I beat and add salt, dry yeast; vanillin; flour, raisins and small candied fruits.
- Rust. grease each form. I put the dough in them and keep warm for 20 minutes. Top with beaten chicken. testicle, send to bake at 210 gr. When warm, I decorate with nuts and powdered sugar. You can change the recipe and decorate as your heart desires.
Rye small cakes according to GOST
You need to take the following products:
175 gr. sugar etc. oils; 3 pcs. eggs; 2 gr. soda; 140 gr. rye and 100 gr. wheat flour; 180 gr. raisins; 30 gr. sugar powder.
Cook the way I do it:
- I combine two types of flour with soda and raisins. I beat the butter to get a creamy state and add the chickens there. eggs with sugar.
- I combine two mixtures and mix. Divide the dough into 10 balls and put into molds.
- I bake at 200 gr. 20 minutes in the oven. Do not forget to grease the molds. fat.
Cupcake with lemon
This recipe is not according to GOST, but the cake turns out to be no less tasty than we ate in childhood. Take:
165 gr. Sahara; 140 gr. sl. oils; 3 pcs. eggs; 240 gr. flour; 70 gr. raisins; 120 gr. sugar powders; 1 lemon; 3 ml of rum essence and 2 ml of vanilla; 2 gr. soda; 50 gr. candied fruit; 1 gr. saffron.
Do as my recipe says:
- I preheat the oven to 180 gr. For baking, you need a round shape. You need to grease it if you work with a metal blank.
- Lemon zest should be cut into strips. Only now you can grind the yolks and 60 gr. powder, pour in rum and vanilla.
- I cool the proteins, beat them, add the juice from the remaining peeled lemon. I mix two mixtures.
- Saffron is melted in tablespoons, added to the testicles. I beat sl. oil and powder, which remains, I add to the mixture of testicles.
- I put zest, candied fruits, soda, dried fruits in flour. Add to the butter-egg mass, mix and pour into a mold. I bake for 40 minutes, if in a slow cooker, then longer.
It turns out very tasty, just everyone will lick their fingers!
- Sl. boldly replace the oil with a spread. So you can save money, and pastries will be better in quality. The composition of the spread is lighter.
- You can make a spread at home yourself if you have milk, water or cream, raf. oil and a blender. Introduce all the ingredients into the oil carefully to get a creamy vegetable fat.
- To make puff pastry, freeze the prepared mass, for yeast or shortbread - the spread can be used in a softened form. Take cream (milk) and vegetable oil in a one-to-one ratio.
Baking will become even tastier, richer and will definitely appeal to all family members, even if you cook it in a slow cooker.
My video recipe
