Composition / ingredients
Step-by-step cooking
Step 1:
How to make an English classic cupcake with raisins? Prepare all the necessary ingredients. Take the flour of the highest grade, eggs - C1 or C0. Take the eggs and butter out of the refrigerator about an hour before cooking, they should be at room temperature. If you plan to use vanilla sugar instead of vanilla, take it 10 times more than the specified amount.
Step 2:
To knead the dough, take a deep bowl in which it will be convenient to work with a mixer. Cut the butter into cubes and put it in a bowl, add sugar, vanilla and salt. Whisk everything until smooth and fluffy.
Step 3:
Wash the eggs with soap. Continue to beat the dough, adding one egg to the bowl with the dough.
Step 4:
Whisk well until fluffy. It's time to turn on the oven at 170 degrees so that it has time to warm up.
Step 5:
To make the raisins softer and remove the oil used to process dried fruits before selling, fill it with warm, about 70 ° C, water. Stir it so that the water gets to all the highlights. Do not use boiling water, because the raisins will cook. I didn't wash the raisins, as I used my homemade one. Add it to the dough and mix.
Step 6:
Sift the flour, add baking powder to it and mix so that it is evenly distributed over the flour. It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.
Step 7:
Add flour in small portions and mix it into the dough with a spoon or spatula. The dough should not spread and the consistency should turn out like thick sour cream.
Step 8:
Take a form about 20x10 cm in size. Grease the bottom and edges with a thin layer of butter or line with non-stick parchment. In order for the dough to rise well, it must be baked immediately. Pour it into the mold and smooth it out. To make the cupcake crack more gently, make a furrow along the middle of the cupcake with a spatula soaked in water. Bake on the middle shelf of the oven at the top + bottom mode for 1 hour. Determine the exact time and temperature by your oven.
Leave the finished cupcake for 10-15 minutes in the oven with the door slightly open so that it does not fall off. Then take it out and cool it completely and only then take it out of the mold if, like me, you just lubricated the walls of the mold with oil. If you have lined the parchment, you can get it warm.
You can adjust the amount of added raisins to your liking. For example, I don't like when there are a lot of raisins. The amount indicated in this recipe is quite enough for me.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
When the top layer of baking 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 (or baking sheet) can be taken out of the oven.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder dough - 79 kcal/100g
- Chicken egg - 80 kcal/100g
