Cupcake without butter

Step-by-step cooking

1. Step 1:

   

   How to make a cupcake without butter? Prepare the products. Kefir you can use any fat content. Potato starch is also suitable, take it less than 2 times, 10 grams. Take vegetable oil without smell, raisins — without seeds. All products should be at room temperature, so take the eggs and kefir out of the refrigerator in advance. If you did not have time to do this, then lower the eggs into warm water, and dilute the kefir with hot water or warm it up.

2. Step 2:

   

   Wash the raisins and pour boiling water for 10 minutes. In this way, you will not only soften the dried fruit, but also remove all the dirt that did not wash off during washing.

3. Step 3:

   

   Then put the raisins on a sieve and rinse again. Spread the raisins in one layer on paper towels to dry it.

4. Step 4:

   

   Rinse the lemon thoroughly, preferably with soda in warm water. Properly rub the skin with a stiff sponge to remove possible additives that are processed fruits. Grate the lemon zest on a fine grater — the upper part of the peel. Do not touch only the white part under the skin, it is bitter.

5. Step 5:

   

   Then cut the lemon and squeeze the juice out of it. So that the bones do not get into it, put a small strainer under the lemon.

6. Step 6:

   

   Take a bowl and sift flour into it. This will not only remove possible debris from it, but also saturate it with oxygen, which will make the baking more airy. Add starch, baking powder and salt to the flour. Salt in sweet pastries acts as a flavor enhancer, do not be afraid of it. Mix the dry ingredients.

7. Step 7:

   

   In another bowl, beat the eggs. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Whisk them with sugar until a fluffy light mass.

9. Step 8:

   

   Reduce the speed of the mixer to the minimum. Pour kefir and vegetable oil into the egg mass. Stir until smooth.

10. Step 9:

    

    Combine both masses — dry and liquid ingredients. Mix them at low speeds of the mixer. Add the juice and lemon zest, vanilla, and stir the dough with a spatula. The dough should have the consistency of liquid sour cream.

11. Step 10:

    

    Pour a little flour into the raisins and mix it so that each raisin is in the flour. Pour the raisins into the dough and mix it with a spatula. In this way, the raisins will be evenly distributed over the dough, and will not settle to the bottom.

12. Step 11:

    

    Take any baking dish. Any heat-resistant form is suitable for this recipe. If you use a silicone mold, then you do not need to smear it with butter or margarine. But it is better to lightly lubricate metal, ceramic or glass dishes with vegetable oil so that the baking does not burn. Pour the dough into it.

13. Step 12:

    

    Bake the cupcake in the oven preheated to 180 ° C for 50-60 minutes. The baking time will depend on the characteristics of your oven and the size of the mold. My cupcake was baked for 55 minutes. When the top layer of the cake is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the mold can be taken out of the oven. 

14. Step 13:

    

    Cool the finished cupcake and remove it from the mold. You can sprinkle it with powdered sugar. Serve to the table. Enjoy your meal!