Classic cupcakes — 10 delicious homemade recipes

Classic cupcakes call for the simplest set of ingredients: flour, eggs, sugar, butter and any liquid such as milk or kefir. The dough turns out neither shortbread nor sponge — something in between the two. And, of course, for the classic version many people are used to, seedless raisins are always added. The cupcakes are dusted with powdered sugar on top.

The five most commonly used ingredients in Classic Cupcake Recipes:

To make cupcakes more tender, the dough can be made thinner, but not so runny that it spreads. The molds are usually filled to about one third of their total volume, because this pastry rises well (thanks to baking soda or baking powder). They are always baked in a preheated oven. You can use metal or silicone molds of different sizes. Cupcakes can be small and individual, or large in a single cake that is then cut into pieces.

Different recipes use different ingredients. As an addition to the cupcake dough you can add cocoa, fresh vegetables, fruits, berries, candied fruits, dried fruits, grated zest, or nuts — as well as a filling of creams, pastes, jam, or preserves. If there is a topping on the pastry, it automatically becomes a cupcake (a kind of cake with cream on top).

There are several secrets to making lush and delicious classic cupcakes.

First, kneading the dough begins with creaming butter into a fluffy mass together with sugar or powdered sugar. Then the rest of the ingredients are added, and last of all the kefir or milk.

The five fastest recipes for classic cupcakes:

Second, you need to beat as quickly as possible and not drag out the process, so you don't accidentally break the butter.

And to make the cupcake keep as long as possible after baking, you can add a little starch when kneading.