The recipe for Easter cake as a cake can be used both during preparations for Happy Easter, and for any other holiday for relatives and friends. What is the difference between a cake and a cake? After all, in appearance they have a similarity.
Recall that Easter cake- this is special kind festive bread to the Bright Resurrection of Christ. It is usually baked from yeast dough. Easter cake is rich in butter, in some recipes sour cream and cottage cheese, as well as sugar and chicken eggs.
Some Easter cakes are prepared even on yolks. It is indicated that the housewives added, depending on the volume of the dough, from 20 to 50 (!) Yolks. It was customary to knead a lot of dough, because expect guests for Bright Week! And don't go visiting empty-handed either.
The creation of Easter cake is a kind of sacrament. Not all modern housewives adhere to ancient traditions. And earlier in Russia, culinary masters, when cooking Easter baking they prayed, they certainly put on clean, bright clothes, and the dough was prepared with the same bright thoughts.
Over time, the assortment of Easter pastries was expanded to include cakes, which are prepared according to recipes similar to Easter cakes. A slight difference - it is customary to add baking powder to the dough for cupcakes ( baking soda or baking powder), less commonly used yeast.
For the rest of the ingredients, the recipes for cupcakes are almost identical to the recipes for Easter cakes. Add granulated sugar butter and chicken eggs. In the dough for cupcakes, you can put finely chopped dried fruits, raisins, nuts, chocolate chips or candied fruit.
Cupcakes are baked at a moderate temperature, and the molds are pre-lubricated with butter and sprinkled with flour. Below are two recipes for cupcakes. They do not contain the classic recipe of exclusively cake, since we will use yeast, or Easter cake, since we will use soda.
But both recipes will surely be among your favorites, because the process of preparing them does not take much time, but they turn out to be very tasty. Like a Venetian Easter cake, for which it is enough to knead the dough and put it to bake in a bread machine, and a tender cottage cheese cake rich in raisins, for which the dough does not have to be aged several times.
Venetian Easter cake
This recipe delicious cake similar to a cupcake involves cooking in a bread machine. Alternately, you will lay and the bowl in the right proportions of the ingredients, and then bake at a certain temperature. Below is a recipe for Easter cake like a cupcake (with photo).
Ingredients:
- Milk - 1.5 cups
- Honey - 3 tbsp. l.
- Butter - 60 g
- Vegetable oil - 3 tbsp. l.
- Granulated sugar - 1/3 cup
- Yolks chicken eggs- 4 things.
- Salt - 1 tsp
- Dry yeast - 1 tbsp. l.
- Vanillin - on the tip of a knife
- A mixture of raisins and candied fruits - 1 cup
- Powdered sugar for decoration
Step 1
Prepare raisins and candied fruits. Raisins pre-steam in hot water, dry with paper towels and mix with candied fruits. Sprinkle well with flour and mix.
Step 2
We will first fill the bowl of the bread machine with liquid ingredients. Pour in warm milk. After that - melted, also warm (but not hot!) Butter. Then - vegetable oil. After that - liquid honey and egg yolks.
Step 3
Next step is to add dry ingredients. Pour in salt and sugar. Add dry yeast using a measuring spoon (or a regular tablespoon). Add some vanilla.
Step 4
Start adding flour to the mixture in batches. After that, put the bowl in the bread machine and turn on the desired mode. After about 20-25 minutes, a beep will sound. At this time, you need to add raisins and candied fruits. Close the bread maker and wait for complete kneading.
Step 5
At the end of kneading, the dough will turn out to be liquid and light, reminiscent of the consistency used to make pancakes. After that, you will not open the lid of the bread machine for about three hours.
Step 6
The cooled cake should be sprinkled with powdered sugar on top. Cut the cake with a sharp bread knife after it has completely cooled. Such delicious cupcake instead of Easter cake, you can cook not only in Svetloye Christ's Resurrection but also for any other family holiday.
Notes
Which mode in the bread machine to choose
Such a cake-cake is baked in a bread machine in the " sweet bread"," cupcake, french bread ". Choose according to your bread maker model. Please note that such a cake is baked for at least 3.5 hours. Depending on this, select the mode.
Taking the cake out of the bread machine
When the program for baking the cake-cake in the bread machine is completed, take out the cake hot. The cake should cool outside the bowl in which it was baked.
Cottage cheese cake
The recipe for a curd cake-cake has one secret, on which the entire success of cooking will depend. In almost all stages, you will use a mixer. Beating the dough will take a long time, but the result is worth it.
Ingredients:
- Chicken eggs - 2 pcs.
- Granulated sugar - 350 g
- Butter - 150 g
- Curd - 250 g
- Vanilla - on the tip of a knife
- Soda - ½ tsp
- White flour of the highest grade - 2 cups
- Raisins - 100 g
- Vegetable oil for greasing the mold
- Powdered sugar for decoration
Step 1
Crack the eggs into a deep bowl. Beat the eggs at the maximum speed of the mixer until fluffy and airy foam is obtained.
Step 2
With the mixer running, add the sugar to the beaten eggs. Continue beating until the sugar is completely dissolved.
Step 3
Melt the butter first in the microwave or on the stove, but do not overheat and in no case bring to a boil. Add the melted butter to the egg-sugar mixture, continuing to beat with a mixer.
Step 4
Add the entire amount of cottage cheese provided for in the recipe to the mixture. In our case, one pack.
Step 5
Start adding flour to the dough. First, use a spoon to take a little flour - about a third. Mix with a mixer.
Step 6
Extinguish soda with vinegar. Mix well. Pour the mixture into the dough. Mix very well with a mixer. Since at this stage the dough will already be quite thick, you can change the nozzles in the mixer, designed specifically for mixing the dough. Or you can initially use a food processor for mixing.
Step 7
Add a little vanilla to the dough - there will be enough volume on the tip of the knife. Continue adding flour to the dough in batches. The recipe says 1-2 cups flour. Its volume will depend on what kind of cottage cheese you use - fatty, wet or dry crumbly. Your task is to achieve the desired dough density. The consistency of the dough should be slightly thicker than fat sour cream.
Step 8
Add to the dough prepared in advance (steamed hot water and rolled in flour) raisins. If desired, you can add another 50 g of candied fruits to the dough.
Step 9
For baking a cottage cheese cake, it is best to use a mold and a cone in the center. There will be a hole in the center of the cake. You can use a special silicone mold or a metal one. In diameter, one should be no more than 12-15 cm. Such a cake will bake well. You can bake these cakes in cupcake tins. In this case, the dough will also bake well and retain lightness and airiness.
Step 10
From the inside, including the cone in the center, grease with vegetable oil. Fill out the form with a test. Leave the dough in the form just on the table. Enough 5-7 minutes. The oven must be heated to 200 degrees. Before you put the dough in the form in the oven, reduce the temperature to 160 degrees. Bake for about 40 minutes. Check readiness with a wooden stick - a skewer or a match. By the way, you can bake such a cake as a cupcake in a slow cooker.
Step 11
This is what the finished cake will look like. Sprinkle the top with powdered sugar and then sprinkle with sprinkles.
Notes
Butter in cheesecake
If the oil is still overheated, be sure to wait for it to cool, only then mix with the rest of the ingredients. If you add hot butter to the egg-sugar mixture, the proteins will immediately curl up.
Which cottage cheese is better to use
In that prescription fit any cottage cheese - both homemade, fatty, and store-bought less fat. The only thing you need to pay attention to is its freshness and acidity. If the cottage cheese is sour, slightly increase the amount of sugar.
Vanilla or essence?
Do not add vanilla essence to the cheesecake batter. It is best to add just vanilla powder. We have already talked about how to bake Easter cakes and muffins. Decorate them in the same way as in this recipe.
For a cake, you will need an almost standard set of products: flour, butter, cottage cheese, raisins, eggs, sugar. But there will be deviations from the classics, namely apples and starch. But I will talk about this in more detail in the corresponding stages of the recipe.
In the meantime, some notes on the basic ingredients. First of all, the quality of the cottage cheese. I have in this case shop cottage cheese fat content 9%. Of course, it would be great to use a real rustic cottage cheese, but this is optional.
As for butter. I know that many housewives are used to baking with margarine or vegetable oil. I am not a dogma at all, use the products that you are used to. However, remember that the final product will be a little different each time, but it will also certainly be delicious.
And finally, sugar. I indicated the approximate amount of sugar for this test. It seems to me that it would be nice to reduce it a little, but if you are an avid sweet tooth, then by all means put all the indicated sugar.
So let's get to the magic. First you need to grind the cottage cheese with sugar and eggs. I would not recommend using a blender for these purposes, because then the mass may turn out to be too liquid. Besides, I really like cottage cheese pastries. I find it especially delicious. And therefore, I don’t consider it necessary to hide the cottage cheese in the dough at all, rather, on the contrary: I like to feel grains of cottage cheese. So, it is better to use a regular fork or whisk for mixing.
Now you need to melt the butter. I usually do this in microwave oven. I put a bowl with chopped large pieces oil for 3 minutes at a power of 450 - the oil is ready. Set it aside to let the oil cool. And only after that we introduce oil room temperature into the dough.
The turn of bulk came. Almost always, in parallel with flour, I put starch in the cake dough. Why am I doing this? Everyone knows that starch is an excellent baking powder, it “facilitates” baking, the product turns out to be fluffy, airy, light and porous. Therefore, I add to the dough 2/3 of the flour and 1/3 of the starch from required amount. With this cooking option, you can not use baking powder for the dough. But if you want, put a little - about 10-15 g.
At this stage, the dough should be well kneaded. And preferably with a whisk. Many housewives completely in vain underestimate a simple whisk. After all, it not only allows you to mix the ingredients, but also actively saturates the dough with oxygen due to its spherical shape.
And then the turn came secret ingredient- apples. Once, quite by accident, I tried to rub a fresh apple into the dough, I fell in love with this combination forever! After all, there are traditional pies and muffins with apples, there are pastries with apple juice. And in our case, we get both.
Take 2 fairly large apples, peel them and grate them on a fine grater. I have such a container grater, which in this case is just a godsend. Because not a single drop apple juice won't disappear! After rubbing, we spread everything from the container into the dough: both the pulp and the juice. Gently mix the dough. Due to the presence of an apple, it immediately acquires a characteristic yellowish-cinnamon tint.
It would seem that everything. But there comes a stage of trifles and nuances that will affect the taste of the future cake. First of all, it's raisins. I used a mixture of two varieties. Washed and dried raisins must be crushed with starch so that each raisin is, as it were, powdered with snow. And only after this procedure, we add raisins to the dough, this is a guarantee that the raisins will be evenly distributed over the product, and will not lie in a dense lump on the bottom of the cake.
It is at this stage that you can add vanillin, cinnamon, candied fruits or citrus peel. I couldn't resist squeezing in some lemon juice to give a bit of acidity to the sweet cake and add the lightest citrus flavor.
When you mix the dough last time, then you will be surprised to notice that it has become porous, bubbly, as if it were yeast. We lay out the dough in forms. It doesn’t matter if you bake in one large form or in small portion molds. I settled on the last option - it's convenient and beautiful, just give your child to school with you or take it to work for midday coffee.
If you love cupcakes with a high top, fill the molds 3/4 full. And if you prefer neat little cupcakes, then fill in half - the dough “grows” quite well.
We bake cupcakes in the oven or air grill at a temperature of 180-200 degrees for 15-20 minutes. Such fuzzy numbers are due only to the fact that each different ovens, you need to focus on your own character.
Ready-made cupcakes need to cool and decorate as you wish. Since we have Easter holidays, I decorated accordingly: white sugar icing, sweet sprinkles and delicious fancy chickens.
02.04.2017
The whole family usually gathers for Easter, so proven cupcake recipes will come in handy. Such a dessert can be taken with you as a gift or for a picnic. Making Easter cupcakes can become a good family tradition, because everyone can make and decorate cupcakes in their own way. Prepare delicious Easter cupcakes and have a bright and sweet holiday!
To calculate the weight of a particular product, a comparative table of measures and weights will help you.
Recipe 1. Easter cake with cottage cheese and raisins
Ingredients
For test:
✵ wheat flour (highest grade) - 280 g;
✵ cottage cheese - 260 g;
✵ chicken eggs - 3 pcs.;
✵ granulated sugar - 300 g;
✵ butter - 150 g;
✵ baking powder - 15 g;
✵ raisins - 80-100 g.
For glaze:
✵ powdered sugar - 1 cup;
✵ water - 3 tbsp. spoons;
✵ aromatic substances - optional;
✵ food coloring- optional.
Cooking
1.
Beat softened butter with sugar at high speed mixer for about 5 minutes.
2.
Put the cottage cheese and mix with a mixer.
3.
Continuing to beat, beat in the eggs one at a time.
4.
Add sifted flour with baking powder and beat at low speed.
5.
Rinse raisins, dry, roll in flour and add to the dough.
6.
Then put the dough into the lined parchment paper form, place in an oven preheated to 170-180 ° C and bake for 50-60 minutes. Readiness to check with a match or a toothpick.
7.
Cool the finished cake, remove it from the mold, turn it over and pour over with icing sugar or just sprinkle with powdered sugar.
8. For glaze sift icing sugar through a sieve into a saucepan, add warm water with aromatic substances and heat, stirring, to 40 °. If the glaze is too thick, you need to add a little more water, and if it is liquid - powdered sugar. The icing can be dyed any color with natural food coloring.
● To speed up drying and improve the quality of the glaze, you can add 3 egg whites instead of water (ie replace every 1 tablespoon of water with 1 egg white).
● If the Easter cake stays in the refrigerator until morning, it will be even tastier.
Recipe 2. Easter cake with tangerines
Ingredients:
✵ wheat flour (highest grade) - 1 cup;
✵ starch - 1 tbsp. a spoon;
✵ chicken eggs - 3 pcs. large or 4 pcs. small;
✵ granulated sugar - 1 cup;
✵ salt - 1 pinch;
✵ tangerines - 3 pcs.;
✵ butter - 2 tbsp. spoons (for greasing the mold);
✵ powdered sugar - for sprinkling.
Cooking
1.
Peel the tangerines, divide into slices and cut into pieces.
2.
Carefully separate the egg yolks from the whites. Place the whites in the refrigerator for now. Grind the yolks with 1/2 cup of sugar until almost white (the sugar should dissolve), and then beat with a mixer until fluffy.
3.
Lightly salt the egg whites, beat in a steep foam and, continuing to beat, gradually add the rest of the sugar. 
4.
Combine the beaten egg yolks and whites, gently stirring in one direction, add the sifted flour with starch and mix everything gently, trying not to extinguish the foam.
5.
At the end of the dough kneading, add pieces of tangerines.
6.
Lubricate the form with butter, lightly sprinkle with flour, pour the dough into it, place in an oven preheated to 180-190 ° C and bake for 25-30 minutes (readiness can be checked with a toothpick). 
7.
Let the finished Easter cake cool, then carefully remove it from the mold and sprinkle the entire surface with powdered sugar through a strainer.
Bon appetit, festive mood and happy Easter!
Recipe 3. Easter tangerine cupcake
We present you a recipe for a simple but unusual Easter dessert. Incredibly tasty and fragrant citrus cake in glaze is prepared in just half an hour.
Ingredients:
✵ wheat flour (highest grade) - 320 g;
✵ chicken eggs - 5 pcs.;
✵ baking soda - 12 g;
✵ granulated sugar - 260 g + 2 tbsp. glaze spoons;
✵ salt - 10 g (1 pinch);
✵ vegetable oil - 120 ml;
✵ tangerines - 6 pcs. large or 8 pcs. small;
✵ tangerine zest - 1 tbsp. a spoon.
Cooking
1.
Squeeze juice from tangerines and strain. The juice will go into the dough, but do not forget to leave 2 tbsp. spoons to prepare the glaze!
2.
Carefully separate the egg yolks from the whites. Place the whites in the refrigerator for now. Grind the yolks with sugar, and then add vegetable oil, tangerine juice with zest and beat with a mixer, gradually adding the sifted flour with soda.
3.
Separately, beat the chilled egg whites with salt into a thick foam, combine with the main mixture, gently mix with a spatula. 
4.
Grease a cake mold with butter, sprinkle with flour, fill with dough halfway, place in an oven preheated to 160-180 ° C and bake for 30 minutes.
5.
Ready for frosting. Connect 2 tbsp. spoons of sugar and 2 tbsp. spoons tangerine juice and put on water bath until the sugar is completely dissolved. 
6.
Easter cake should be poured with icing 5 minutes before readiness. You can also sprinkle with small multi-colored decorations or candied fruit.
Bon appetit, festive mood and happy Easter!
Recipe 4. Yeast Easter Cupcakes
We bring to your attention universal recipe, according to which you can bake not only Easter cakes, but also small cupcakes for Easter. The dough for Easter cupcakes is prepared with yeast, on a dough, in the usual way. Due to the fact that the recipe contains butter and sour cream, the result is a great rich pastry. As fillers for Easter cupcakes, you can use raisins or any candied fruit. Easter cupcakes always turn out very beautiful, tasty, fragrant and festive.
Ingredients
For test:
✵ wheat flour (highest grade) - 450-500 g;
✵ milk - 200 ml;
✵ dry yeast - 1 sachet (11 g);
✵ sour cream - 100 g;
✵ butter - 200 g;
✵ chicken eggs - 4 pcs.;
✵ granulated sugar - 180-200 g;
✵ salt - 1 pinch;
✵ vanilla sugar- taste;
✵ raisins (or candied fruits) - optional.
For glaze:
✵ powdered sugar - 1 cup;
✵ egg white- 1 PC.;
✵ lemon juice‒ 2 tbsp. spoons;
✵ multi-colored sprinkles - for decoration.
Cooking
1.
For dough, dissolve dry yeast and 1 tbsp. a spoonful of sugar in a small amount warm milk, leaving for a while. When everything is activated and the fluffy hat rises, add another half of the milk and about 100 g of flour, knead the dough and leave for 30 minutes in a warm place.
2.
Melt the butter slightly and mix with sugar until completely dissolved.
3.
When the dough rises, add the rest of the ingredients, knead a thin yeast dough and leave it for 1 hour in a warm place to rise.
4.
If raisins are to be used, then they should be washed well, dried with a paper towel (or rolled in flour), added to the risen dough and mixed well.
5.
Ready dough Divide into cupcake moulds. Don't be embarrassed that the dough turns out to be thin - it's not scary. It will rise very well, so the molds should be no more than half filled so that it does not go over the edge during baking.
6.
Let the dough in the molds rest for 20 minutes, then place in an oven preheated to 180-190 ° C and bake small cupcakes for about 30 minutes.
7. For glaze:
Beat the chilled egg white into a strong foam, gradually adding powdered sugar. And only at the very end add lemon juice.
8.
Ready-made Easter cupcakes cover with protein icing and decorate with small multi-colored sprinkles.
Bon appetit, festive mood and happy Easter!
Recipe 5. Easter Coconut Cupcakes
We offer you to prepare a delicious Easter dessert: vanilla cupcakes with cream cheese and coconut flakes.
Ingredients
For test:
✵ wheat flour (highest grade) - 200 g;
✵ baking powder - 1.5 tsp;
✵ fresh milk - 120 ml;
✵ chicken eggs - 2 pcs.;
✵ butter - 115 g;
✵ granulated sugar - 200 g;
✵ salt - 0.5 tsp;
✵ lemon zest - 1 teaspoon;
✵ vanilla extract - 1 tsp.
For glaze:
✵ powdered sugar - 300 g;
✵ milk (or cream) - 1 tbsp. a spoon;
✵ butter - 55 g;
✵ cream cheese (soft) - 115 g;
✵ vanilla extract - 0.5 tsp.
For decoration :
✵ coconut flakes - 2 cups;
✵ Egg-shaped candy ("M&M's" or "Robin Eggs").
Cooking
1.
In a separate bowl, mix the sifted flour, baking powder, salt and lemon zest.
2.
Beat softened butter with a mixer for 1-2 minutes. Add sugar and beat for another 3-4 minutes at medium speed. Whisking continuously, beat in the eggs one at a time and add the vanilla extract.
3.
Then, while stirring with a mixer at low speed, gradually add the mixture of flour (in 3 steps) and milk (in 2 steps), starting and ending with flour. You should get a homogeneous mass.
4.
Lightly grease muffin cups (12 pcs.) or line with parchment paper and fill halfway with batter.
5.
Place the filled molds in an oven preheated to 180 ° C and bake for 18-20 minutes (readiness to check with a toothpick: it should be dry).
6.
Remove the finished cupcakes from the oven and cool completely on a wire rack.
7. For glaze
beat softened butter with a mixer. Continuing beating, first add soft cream cheese, then - sugar with vanilla extract. Then add a little milk (cream) and beat until smooth.
8.
Using a silicone brush, coat each cupcake with icing, sprinkle thickly with shredded coconut and decorate with small multi-colored egg-shaped sweets ("M&M's" or "Robin Eggs").
These cupcakes can be stored in the refrigerator for several days. But before serving, they need to be brought to room temperature.
Bon appetit, festive mood and happy Easter!
Recipe 6. Easter cupcakes with raisins
Easter cakes have always been a table decoration for the Easter holiday. Traditionally, Easter cake, colored eggs, and cottage cheese Easter are on the table. Not everyone can bake Easter cakes from yeast dough, but delicious airy muffins covered with protein glaze can easily replace them. The advantages of such a dessert are in originality and taste.
Ingredients
For test:
✵ wheat flour (highest grade) - 200 g (1.5 cups);
✵ chicken eggs - 2 pcs. + 1 yolk;
✵ sour cream (or kefir) - 100 g;
✵ butter (or margarine) - 100 g;
✵ seedless raisins (candied fruits, dried apricots) - 100 g;
✵ baking powder for dough - 2 teaspoons;
✵ granulated sugar - 180-200 g (1 cup);
✵ vanilla sugar - 8 g (1 teaspoon);
✵ salt - 1 pinch.
For glaze:
✵ powdered sugar - 160-180 g (1 cup);
✵ lemon juice (freshly squeezed) - 1 teaspoon;
✵ egg white - 1 pc.
For decoration :
✵ multi-colored confectionery topping.
Cooking
1.
Sort the raisins and soak in hot water for 15-20 minutes so that they swell a little. Then lightly dry it on a paper towel and roll in flour. This is done so that the raisins do not sink to the very bottom during baking, but are evenly distributed throughout the product.
2.
In a deep bowl, beat into foam and grind with sugar 2 whole eggs and 1 yolk (leave 1 protein for making glaze). Continuing to beat, add softened butter. The mixture should be homogeneous or with small lumps of oil. 
3.
Then add sour cream, baking powder, salt, vanilla sugar and beat the ingredients for several minutes.
4.
In the resulting homogeneous mass Gradually add the sifted flour in parts, stirring constantly. The dough should not be steep: barely slide off the spoon.
5.
At the end of the batch, add the prepared raisins and mix thoroughly with a spoon from the bottom up. 
6.
Grease steel molds for cupcakes with oil (silicone and paper - do not need this), fill with dough a little more than half (otherwise the cupcake will have nowhere to grow), place in a cold oven, set temperature regime 180°C and bake for about 30 minutes. Readiness can be checked with a match or a toothpick (by sticking it into the pastry, it should come out dry).
7.
Remove the finished cupcakes from the oven and leave to cool. 
8. For glaze:
beat the chilled egg white, but not to peaks. Then gradually add powdered sugar in small portions and at the end - freshly squeezed lemon juice.
9.
Cover the cupcakes with egg white frosting and decorate with multi-colored confectionery sprinkles on top.
After the glaze has hardened, the Easter dessert can be served on the festive table.
Bon appetit, festive mood and happy Easter!
Easy Easter Baking Recipe. It will come in handy for young housewives who cannot decide to bake an Easter cake, but decorate the table homemade cakes really want. This cupcake is baked with a minimum set of ingredients, but with large quantity eggs, which makes it very similar to real cake. Decorate it lemon glaze , which is also prepared simply, well, and bright sugar sprinkles will create a holiday mood. Most importantly, preparing such a cupcake is quite simple, you don’t even need to beat anything, so it’s quite possible to use this recipe not only on holidays, but also in Everyday life for home drinking.
Other Easter Recipes:
- How to cook
- How to bake real
- with floral pattern
To make Easter cake you will need:
- eggs 6 pcs
- butter 250 gr
- sugar 1 glass (glass volume 200 ml)
- premium wheat flour 2 cups (heaped) (glass volume 200 ml)
- baking powder 1 sachet (10 gr)
- raisins 0.5 cup
- cognac (or whiskey) 2 tbsp
For lemon glaze:
- powdered sugar 2/3 cup
- lemon juice 1.5 - 2 tbsp. (you can use lime)
- multi-colored sugar sprinkles 2 tbsp.
You will also need a round cake mold with a hole of 1.5 liters.
If you will be baking a cake in a 28 x 12 cm rectangular English cake pan, use half of the listed ingredients. You can also bake small cupcakes in muffin tins - they turn out very beautiful, with classic high tops and mouth-watering cracks on top.
All products for cake baking must be room temperature, so remove the butter and eggs from the refrigerator in advance to warm up.
I do not advise replacing butter with margarine, trans fats are not good for health, and the taste finished product loses a lot.
Do not be afraid to use cognac - during baking, alcohol will completely evaporate from it, only aroma will remain. But, if you do not have cognac, then add 2 tbsp. l. water and be sure to vanilla powder, sweet pastries loves flavors.
Step by step photo recipe:
Sort the raisins and pour boiling water over them one centimeter above the raisins, let them cool to warmth.
Sift flour into a bowl, add sugar and butter - grind everything with your hands into crumbs. Add baking powder, stir and start adding eggs.
Attention! The peculiarity of this test is that eggs need to be added one at a time- Stir in one egg, then add the next. Once you've mixed in the last egg, add it to the batter. cognac and raisins with water in which he soaked.
This is how it should turn out.
For baking, it is better to use a form with a hole inside, it is dense butter dough bakes better. I have Silicone molds It doesn't need to be lubricated with oil. If you have a metal or glass form, then grease it with oil. Pour the dough into a mold and bake in a preheated oven t 200°С 25-30 minutes. Then reduce the temperature to 160°C bake some more 30 minutes. Usually one hour is enough for the cake to bake.
The readiness of the cupcake can be checked with a wooden barbecue stick: pierce the cupcake, if the stick is dry, the cupcake is ready.
After the cake is getting cold take it out of the mold.
Squeeze juice from a lemon and definitely sift the powdered sugar- Rub through a strainer so that there are no lumps. Gradually add the juice to the powder, stir until a homogeneous thick mass. If the icing turns out to be very liquid, add powdered sugar to it, if it is thick, add juice or water.
Lubricate the cooled cupcake with icing, let it flow down the edges with beautiful mouth-watering smudges. Immediately, before the icing has frozen, sprinkle with multi-colored sprinkles.
Turned out beautiful!
The dough is tender and juicy, thanks to which the cake keeps well and does not get stale.
I like to sprinkle some extra powdered sugar on top of the icing for a “foggy cupcake”). Can be sprinkled with powder the next day to refresh appearance cupcake.
Looks appetizing and elegant. It's a great idea to make a lot of frosting and cover the whole cupcake with it, it's very tasty. Properly prepared frosting dries quickly and adheres well to the cake.
I wish you a bright and joyful holiday!
Other Easter Recipes:
- How to cook
- How to bake real
- raisins 0.5 cup
- cognac (or whiskey) 2 tbsp
For lemon glaze:
- powdered sugar 2/3 cup
- lemon juice 1.5 - 2 tbsp.
Pour boiling water over the raisins 1 cm above the raisins.
Grind butter, flour and sugar into crumbs, add baking powder, and eggs. Eggs need to be added one at a time - mix in one egg, then the next, and so on all 6 pcs.
Add cognac and raisins to the dough along with the water in which it was soaked. Stir.
Pour the dough into a 1.5 liter mold.
Bake in a preheated oven at 200°C for 25-30 minutes. Then lower the temperature to 160°C and bake for another 30 minutes.
Remove the cooled cupcake from the mold, grease with icing and sprinkle with multi-colored sugar sprinkles.
For frosting, mix sifted icing sugar with lemon juice.
In contact with
The air seems to be filled with this wonderful expectation of everyone's favorite holiday of holidays - Easter. After a long fasting abstinence, we think carefully about the dishes Easter table. Except traditional Easter cakes and colored eggs, many hostesses prepare other goodies. These often include Easter cupcakes.
Their recipes are somewhat similar. But Easter is special. They are distinguished not only by the mood with which you need to cook all the dishes for this holiday. Cupcakes need to be decorated, and then they will bring notes of the bright Resurrection of Christ.
Cupcakes are made from cottage cheese, with chocolate or banana, with mastic, with creams, raisins, lemon or orange peel and other elements that add charm. It all depends on taste! So let's get ready!
Products:
- Flour - 1.5 cups
- Sugar - 1 cup
- Salt - half a teaspoon
- Baking powder - half a teaspoon
- Baking soda - 1/4 teaspoon
- Butter - 100 gr.
- Eggs - 1 pc.
- Sour cream - a quarter cup
- Milk - three quarters of a glass
- Vanilla sugar - 2 teaspoons
For decoration: chocolate, coconut flakes, powdered sugar.
Our kitchen assistants:
- Mixer or whisk
- Bowl
- A spoon and a fork
- Glass 250 ml
- Cooking bag or syringe (if decorated with cream)
- Strainer
- Baking molds
- Oven and raft.
Cooking:
Step 1: Knead the dough
Combine the sugar, egg and vanilla in a bowl, whisking until the sugar is completely dissolved. Then add sour cream and mix. Then pour milk. And beat again with a whisk or mixer. Let's not go out of sequence!
Melt the butter in a water bath and send it to the same bowl. Without hesitation, beat with the whole mass.
Then our task is to combine the dry ingredients. That is, carefully mix the flour with baking powder, soda and salt.
If the flour has not been sifted before, do it now, and directly into the bowl where the milk mixture is located. Attention: we need to knead the mass to uniform consistency and set the dough aside. Let it rest for a quarter of an hour before baking.
Everyone's cupcake molds are different. But the principle is the same - we pre-lubricate them with oil, and then load them half with dough. But if you bake in silicone or paper molds, you don't need to do this.
Step #2: Baking Cupcakes
Our oven is preheated to 180-200 degrees. We put the molds on the raft and bake the cupcakes for 15-30 minutes. It all depends on the size of the cupcakes, as this muffin is also called, and on your oven.
We check readiness for the first time when we see that the cupcakes have risen and turned a little pink. If a match or toothpick comes out dry, then you can take out the pastries. But remember that goldenness can be a sign of overdrying.
Here they are, straight from the heat! A little browned. But the main thing is that they baked inside.
Step #3: Cupcake Decorating
So the cupcakes are cold. Let's decorate them! Let's prepare coconut flakes, powdered sugar and various Easter-themed powders. Grate the chocolate on a fine grater. Powdered sugar is the base on which we pour cooked powders in turn. Rub the chocolate last so that the chips do not melt. If there is cream, apply cream and put the cupcakes in the cold.
Bright, ruddy, sweet muffins will become a real decoration of the Easter table.
Tips
- Dough: it cooks quickly, so we will set the oven to the desired degree in advance.
- Cupcakes: perfect pastries for the holidays, for snacks at home or school, for tea, etc.
- Decoration: can be made of oil or protein cream, in the form of mastic, powdered sugar powder, as in our case, chocolate or coconut flakes, etc.
- Molds: can be different in size and materials.
- Ready cupcakes: bake quickly. If the decoration is made of cream, it is advisable to put the pastries in the refrigerator - this way it will be softer and juicier.
- Ingredients: Must be at room temperature.
- Baking: it all depends oven so bake for 15 to 30 minutes. We look into the oven without opening the door, so as not to miss an important moment.
A bit of history
Cupcake began to be prepared in ancient Rome, deciding to mix products, including nuts with raisins, etc. Pastry and is named from two words: "Frui" - fruit from French, "Kechel", that is, a pie.
Prepared from yeast dough or, as in our case, biscuit. Fruits, nuts, jams, etc. are added to pastries. Meat, vegetables, etc. are put in unsweetened ones.
Muffin or biscuit? Cupcake or ... It all depends on the recipe of a particular people. Our version is ideal for a cup of tea or coffee - just right!
Dough is a separate issue. Someone - for oily, getting hearty and moist products. Some people like it without oil. By the way, they say that it is useful to cook cupcakes from rye, cornmeal. Good and buckwheat with hercules.
The dough expands during baking. To bake the cupcakes, we make the ones in our photo.
