Cupcakes with raisins: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Raisin cupcake is a true dessert classic. This pastry is as popular today as it was hundreds of years ago. Dessert is ordered by a frequenter of a cozy cafe, and an experienced hostess bakes at home. There is a huge variety of recipes. And cooked cupcakes may differ in size, filling (honey, dried fruits, cinnamon, sugar, cocoa). Only some magical miraculous combination of raisins and dough remains unchanged.

History and interesting facts

The first mention of a sweet confection with raisins, pomegranate seeds and nuts dates back to the time of the Ancient Roman Empire. Raisin cake became especially popular at the beginning of the 16th century, when granulated sugar began to be supplied from the American colonies. Until now, no cookbook can find an exact recipe for cupcakes.

In each country, the recipe for this dish differs both in the subtleties of preparing the dough and in the filling. For example, in Germany, cupcakes are baked exclusively at Christmas and sprinkled only with powdered sugar. In the UK, pastries are covered with white sweet glaze. For BahamasThe islands are characterized by desserts in which not only raisins are added, but also a large amount of nuts soaked in rum. According to tradition, chefs in the Bahamas soak the filling for about 2 months, which will later be used to bake cupcakes.

In Russia, the Stolichny cake with raisins is very popular, in America - a dessert thoroughly soaked in cognac or strong liqueurs with a lot of fruit and, interestingly, a small amount of raisins. If in our country such pastries are literally swept off the table at breakfast in a matter of minutes, then in some American families cupcakes are stored for a long time. Some of the inhabitants of the States believe that this type of pastry, prepared with strong alcohol, only becomes tastier with long-term storage.

Cup with raisins. Step by step cooking

It seems to many housewives that only an experienced chef in a restaurant can cook a delicious and fragrant cupcake. In fact, every housewife can make light lush pastries in her kitchen. And today we will tell you how you can quickly and without spending much time and food prepare delicious cupcakes.

List of ingredients

• 220 g of sugar.
• Three eggs.
• 170 g flour.
• 140 ml oil (you can even use ordinary sunflower oil, which has no smell).
• Baking powder.
• A pinch of s alt.
• 120g raisins.
• Water (if the raisin cake is for children) or alcohol (if the dessert will be servedadults).

Description of the cooking process

The first thing to do is soak the raisins. If the dessert is served exclusively to children, then it is better not to use even a small amount of alcohol for soaking. Also, raisins can be left unsoaked if they are soft enough. As for alcohol, you can soak dried fruits in both strong cognac and 10-degree sweet liquor.

After the raisins are dry, put them on a napkin. In a separate container, beat sugar with an egg, add softened butter (or vegetable), mix all the listed ingredients. Before adding to the dough, it is recommended to sift the flour. At the last stage of cooking, raisins and other types of fillings (walnuts, dried fruits, cocoa) are added.

Cakes with raisins are baked in molds. These can be classic small trapezoidal molds or large ones, as for making bread. Lubricate the bottom and walls with oil, fill the forms with dough for 2/3. Try not to fill the molds to the top, as the dough tends to rise well. It will take 15-20 minutes to prepare the dessert. The temperature in the oven is 180 degrees.

Ready-made pastries can be sprinkled with powdered sugar, sprinkled with sweet icing, sprinkled with cocoa powder.

Curd cake with raisins

Another very tasty and satisfying baking option with raisins is cottage cheese muffins. This dessert is perfect for capricious kids,who simply refuse to eat cottage cheese. But small cupcakes, decorated with bright pieces of dried fruit, will appeal to even the most fastidious gourmets.

Essential Products

• 140 g sugar.
• 220 g cottage cheese.
• 140g butter.
• Three eggs.
• Vanillin.
• 180 g flour.
• 200g raisins.

Description of the cooking process

As in the previous recipe, the first step is to soak the raisins. If nuts or other ingredients are added to the dessert, then at the same stage they should be prepared (soaked, chopped, washed, etc.).

In a mixing bowl, combine cottage cheese, sugar, eggs. After thoroughly kneading, add softened butter. In a separate bowl, sift the flour, mix it with the baking powder. Gradually introduce flour into the curd mass. At the last stage, add raisins or other selected filling.

For baking cakes with raisins in the oven, you can use both silicone and metal molds. Pour the dough halfway, leaving enough room for the cake to rise freely. The oven is already preheated to the standard temperature of 180 degrees. Dessert preparation time is 20-25 minutes.

The serving of the dish will depend on the form in which it was baked. If these are small cupcakes, then they must be powdered with powdered sugar or decorated with icing. But the muffins, which were prepared in large bread forms, can simply be cut into portioned pieces. Without a special cut, additional powder, icing, and so on, pieces of cake with raisins (photo attached) already look spectacular and deserve the title of a culinary masterpiece.

Secrets and tricks

• For cooking, it is better to use homemade eggs, which are famous for their bright yellow yolks.
• If the vanilla taste of baking is boring, then cardamom, lemon zest, cinnamon, orange zest, almond flour can be added to cupcakes.
• To get a larger volume of dough, so that the pastries fit better, and the cupcakes turn out to be airy and delicate in taste, it is recommended to beat the dough not by hand, but using "kitchen helpers".
• The oven must be well heated. Load pastries should be already in a hot oven. Cooking time depends on the recipe. It can vary from 20 to 45 minutes.
• It is important to remember that any filling is added only after whipping the dough.
• Experienced housewives say that you should not open the oven often, move the molds with cupcakes. Like any biscuit, cupcakes don't like to be disturbed. They do not tolerate temperature changes or careless movement.

It is also not recommended to quickly get pastries out of the oven. Let the cupcakes cool down a bit. In this case, they almost independently move away from the edges of the form, without causing trouble with extraction. Decorating with icing or liquid berry (fruit) syrups is also better after the pastry has cooled slightly.