On the eve of the bright holiday of Easter, many begin to look for new interesting recipes for the festive table. I want to offer you a good Easter cake recipe, which is very easy to prepare, especially since the whole process is shown in the photo. It is incredibly fast to cook, the process of preparing the dough itself will take no more than 5 minutes. Bake it and you will see for yourself that this Easter cupcake is the most delicious, the recipe will exceed all expectations.
For cooking, you need simple products, and you do not have to stand in the kitchen for a long time. You can decorate it with icing sugar, melted chocolate, multi-colored sweets or confectionery sprinkles. The icing can be painted with dyes in different colors, thanks to which the pastries will become even brighter and more festive. And you can add dried apricots, candied fruits, berries or chopped fruits to the dough. Start cooking and you will get your own unique version.
Ingredients:
For the cake:
- Sour cream - 200 g
- Margarine - 125 g
- Egg - 2 pcs.
- Flour - 1 tbsp. (1 cup = 200 ml)
- Sugar - 1 tbsp.
- Raisins - to taste
- Vanillin - a pinch
- Soda hydrated - 1/3 tsp
For glaze:
- Egg white - 1 pc.
- Lemon juice - 3 drops
- Powdered sugar - 150 g
confectionery topping
Servings: 6
European cuisine
Baking time: 35 minutes
Cooking method: in the oven
Calories: 333 kcal per 100 g
How to make an Easter cupcake
As I already said, according to this recipe, preparing an Easter cupcake is very simple, first I prepare the products for the dough. I melt the margarine and leave it to cool, it can also be replaced with butter. I wash the raisins, sort them out and pour hot water for 5 minutes. Take the amount of raisins to your taste, I took about 40 g. And at this time, I drive eggs into the mixer bowl and add sugar.
Beat eggs with sugar for 3 minutes, then add melted margarine, sour cream, raisins and slaked soda. Before adding raisins, it is important to drain the excess liquid, dry it with a paper towel and only then add it to the dough. You can extinguish soda with vinegar or citric acid.
I stir everything, then pour flour into the dough, which you can not sift.
I mix the flour with the rest of the ingredients with a whisk and get a homogeneous batter.
It is very convenient to bake Easter cupcakes in silicone molds, as they do not stick in them, and after baking, the cupcakes are very easy to get out of the mold. I decided to bake my Easter cake in a rectangular shape, and you can choose the one you like best. After all, it doesn’t have to be one big cupcake, because perhaps you, on the contrary, want to make many small ones. If you are baking in a metal mold, grease it with oil. I pour the dough into a mold, it took about half of my mold.
I bake a cupcake in a preheated oven, at a temperature of 200 degrees, for 35 minutes.
When piercing the dough with a toothpick, it should remain dry and this means that the pastry is ready. I carefully flip the form and put it on a dish.
Now I will show you how to make icing for Easter cakes that does not crumble. For the glaze, I take one protein, add lemon juice and half of the powdered sugar.
I mix and add more powder. The icing is a little thick, and if we apply it on the cake, it will not drain, but at the same time, it will not be so thick that it will crack and crumble. It is this consistency that is suitable for Easter cakes and muffins.
I transfer part of the glaze to a pastry bag, it will come in handy for me a little later.
Spoon frosting over the top of the cake and spread evenly. Since it is not very liquid, it will not drip, but I want to make beautiful dripping drops. Therefore, I take the icing in the bag, cut a small hole in it and draw neat streaks. Top with candy sprinkles.
Such an Easter cupcake is the most delicious, the recipe is made as detailed as possible so that everything turns out perfect for you.
Let such pastries become a beautiful and tasty addition to your holiday table. Enjoy your meal!
Video recipe for making cupcakes:
First of all, you need to preheat the oven to a temperature of 200 degrees. Beat the sugar, vanilla and egg well with a mixer or whisk.
Add sour cream to the resulting mixture and mix everything thoroughly. Then add milk to the mass, and beat again with a mixer or blender. The next ingredient is butter, the butter must first be melted in a water bath or allowed to melt at room temperature. Let's put that bowl aside and move on to the next step. In another container, combine flour, salt, soda and baking powder and add to the first bowl.
Thoroughly mix everything until a homogeneous consistency and leave the dough to stand for 15-20 minutes. During this time, the dough will infuse and will be suitable for the "correct" baking of Easter muffins.
Prepare the baking molds. To do this, grease them inside with melted butter. But this condition does not apply to silicone and paper forms. Having prepared the forms, pour the dough into them, filling no more than half.
If the oven is ready, we send a baking sheet with molds into it. Each housewife knows everything about her oven, so she will calculate the time herself, taking into account the size of Easter cupcakes. The smaller they are, the less time it will take. The process takes 15 to 45 minutes.
But don't overcook the cupcakes in the oven! It is advisable to check for the first time only after the pastry has risen. How to check? Everyone does it in their own way. You can pierce the cake with a match or a toothpick. If the Easter cupcakes are golden brown, take them out of the oven.
When the Easter cupcakes have cooled down, let's decorate them. Everyone has their own ways. It will be very beautiful and tasty with coconut flakes. Powdered sugar will make pastries more solemn. Grated dark chocolate will bring its notes.
And Easter sprinkles will give the cupcakes a holiday. You can combine all of this and more.
Cupcakes will be even tastier and more beautiful if they are stuffed or decorated with cream or jam.
A few tips:
Do not pour the dough into thin paper molds, otherwise they will deform even before baking. Set them in metal molds. Preheat the oven ahead of time.
Do not suddenly open the cabinet door and in general try not to open the oven during cooking, try to do it once and towards the end of cooking. The dough is prepared from products at room temperature. Prepare various decorations and toppings by thinking about the type of Easter cupcakes in advance.
Chocolate powder melts quickly. Cupcakes with cream filling will taste better if they are kept in the refrigerator for a while.
Enjoy your meal!
Today we will cook delicious and simple Easter cupcakes with raisins. The recipe is simple, so be sure to cook these cupcakes for the holiday table. I propose to decorate our pastries with delicious icing.
All housewives carefully prepare for such a bright holiday as Easter. Traditionally, there are painted eggs, Easter cakes and Easter on the table. Each housewife has her own secrets of preparing these wonderful dishes. But what if you are tired of delighting your guests with similar treats year after year? Then you should cook Easter cupcakes, a recipe with a photo will make your work easier. The advantages of such a dish are originality and taste. Of course, none of your guests will refuse such a treat. And maybe someone will even take note of it and next year will please their own guests.
Ingredients:
for the test:
- 200 grams of sifted flour,
- 2 chicken eggs,
- 100 grams of washed raisins,
- 100 grams of butter,
- one and a half tsp baking powder for dough
- 200 grams of granulated sugar,
- 100 grams of sour cream (preferably 15-20% fat),
- salt on the tip of a knife
- a pinch of vanilla.
for glaze:
- 5 grams vanilla sugar
- egg white from one egg,
- 200 grams of powdered sugar.
Cooking Easter cupcakes with yusum:
Step 1. Let's start by preparing the raisins.
Any pitted raisins of your choice will do. First of all, soak it in boiling water for about 20 minutes. Then dry it on a paper towel. And at the very end, roll the raisins in flour. We do this so that it does not sink to the very bottom when baking.
Beat these two ingredients with a mixer, about 4 minutes. You should have a smooth mixture or with small lumps of oil. Both options are correct and you should not worry.
Step 3 Let's add baking powder, salt, sour cream, granulated sugar and vanillin to our already obtained mixture.
Beat all the ingredients with a whisk (or you can use a mixer) for a few minutes.
Step 4 In the resulting homogeneous mixture, gradually add flour, previously sifted.
Constantly stirring the mixture with a whisk (or mixer), add all 200 grams of flour. At the end of this step, you should get a homogeneous dough.
Step 5 Add pre-prepared raisins to the resulting dough.
And mix it thoroughly with a spoon (preferably from top to bottom).
Step 6 Prepare the cupcake molds.
To do this, grease the iron molds with oil, but silicone and paper do not need this. We spread the resulting dough into prepared molds (it should take about two third places, otherwise the cupcake will have nowhere to grow).
Step 7 We place the resulting cupcakes in the oven (cold).
We expose 180 degrees and bake for about half an hour. Readiness is checked in the classical way, using a toothpick.
Step 8 Remove the finished cupcakes from the oven and set aside to cool.
To do this, beat the chilled protein, but not to peaks. Then add the rest of the ingredients to it and mix.
Step 10 We cover ready-made cupcakes with the resulting icing.
You can additionally decorate them with multi-colored sprinkles. After the glaze has hardened, the dessert can be served on the table.
Decorated with colored icing, chocolate drops and a handful of sugar pearls, this Easter cake is a great alternative to yeast cakes. If you want to save time and get great results even if you are new to the kitchen, bake an Easter muffin. Even the most delicious recipe does not require any special culinary skills from you. And it will take 10 minutes, and not a day, like traditional Easter baking. To make Easter cake, you need proven yeast, experience and the ability to make a dough, knead the dough, and much more. With cupcakes, everything is much simpler: beat butter with sugar and eggs, mix with dry ingredients. Arrange in forms, send to the oven and wait for the result. And it should be noted that the cupcake always turns out to be excellent if you keep the proportions and have good baking dishes in the kitchen arsenal.
Ingredients for 2 molds with a diameter of 15 cm:
- Butter - 150 g
- Sugar (cane sand) - 150 g
- Chicken egg - 2 pcs.
- Baking flour - 150 g
- Baking powder - 1 sachet (7 g)
- Milk - 30-80 ml
- Light raisins + dried cranberries - a handful
- Nutmeg powder - on the tip of a knife
- Orange / lemon / lime zest - 1 tsp
For decoration:
- Glaze multi-colored - 2 packs
- Chocolate drops, sugar pearls, mastic flowers.
Easter cake recipe
Turn on and heat the oven to 180C.
Beat soft butter and granulated sugar at high speed until smooth for 5 minutes. You can use white fine crystalline sugar or powdered sugar. But I like cane sugar baked goods, which gives the cupcakes an original taste and aroma.
Without stopping the mixer, add one egg at a time to the bowl. Beat at medium speed for another 5 minutes. As a result, the mass will increase slightly in volume.
Separately, mix the sifted flour, baking powder and absolutely dry raisins and dried / dried cranberries.
Next, manual kneading of the dough. In a bowl with whipped butter, sugar and eggs, add the raisin and cranberry dry mix, nutmeg powder, citrus zest and milk in portions. Knead the dough preferably with a silicone spatula. You need to act quickly and carefully. Stir in one direction, from bottom to top.
Add milk at room temperature to the batter if the consistency is too thick.
Grease clean and dry molds with butter. Forms can be dressed in a "French shirt" - greased with oil and sprinkled with semolina. (But in this case, traces of semolina may remain on the cake crust.)
Put the dough for Easter cupcakes into molds. Fill ¾ full, leaving room to rise.
Bake at a constant temperature of 180C for 30-45 minutes. Do not open the oven for the first 20 minutes. Then, if necessary, the forms can be moved and checked with a wooden skewer for readiness. Baking time for cupcakes in molds with a diameter of 15 mm is 40 minutes.
After baking, open the oven a little, let the cupcakes get used to the different temperature. Then take it out of the oven, leave in the molds for another 5 minutes.
Turn the molds on a wooden surface covered with paper or a towel. Lightly tap on the mold, the cupcakes will easily be on the board or wire rack to cool.
Give baked goods time to cool and cool for frosting, fondant, and decorations. Apply multi-colored glaze cooked or heated according to the instructions.
Decorate the cupcake with chocolate chips or chocolate chips. Sugar pearls look very beautiful on colored glaze.
Easter cupcakes can be decorated with eggs and buttercream flowers, colorful candies or marmalades. Joint culinary creativity with children is welcome. Someone who, and children know exactly how and how to decorate holiday cupcakes!
A few words about my forms
For Easter cupcakes, I used new anodized aluminum baking pans with a wear-resistant surface. I bought them in a popular store due to the unusual look and small size. In a small volume, baking is cooked faster, and you can bake in this form at least every day! Tested: the anodized aluminum shape worked perfectly. The dough does not stick, the dish cooks quickly, the pastries do not burn and are easily removed. The shape pattern is perfectly preserved on muffins and Easter cakes. In a word - I recommend the forms of vardagen!
Easy Easter Baking Recipe. It will come in handy for young housewives who cannot decide to bake an Easter cake, but really want to decorate the table with homemade cakes. This cupcake is baked from a minimum set of ingredients, but with a lot of eggs, which makes it very similar to a 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 whip anything, so it’s quite possible to use this recipe not only on holidays, but also in everyday life for home tea 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 of the 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 necessarily vanilla powder, sweet pastries love flavorings.
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 mold with a hole inside, in which dense butter dough is better baked. I have a silicone mold, it does not 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”). You can sprinkle with powder the next day to freshen up the look of the cake.
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.
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