Kiev Capital cupcake with raisins according to GOST

Step-by-step cooking

1. Step 1:

   

   So, we take butter and eggs out of the refrigerator in advance so that they become room temperature. The raisins are washed and filled with water – not boiling water, but very warm boiled.

2. Step 2:

   

   Insist for a short time, 5 minutes – otherwise the raisins will become too wet and will not give the cupcake a branded dryness. The raisins have softened a little – and that's enough, we drain the delicious raisin water – you can drink it, by the way, it's useful, and we throw the raisins into a colander, let the excess moisture drain.

3. Step 3:

   

   You can start preparing the dough. We put soft butter in a bowl and beat it with a mixer, so far without adding anything – just butter, at low speed. In the original, it takes 5 minutes to beat. But I decided to regret my mixer, which still had a lot of work to do, and whipped for 2 minutes. The difference between untouched and whipped butter is immediately noticeable: it becomes like a lush cream.

4. Step 4:

   

   Pour sugar into the butter and continue to beat at low speed, now for 10-12 minutes. My mixer wouldn't have survived such a marathon (although, maybe, it would have – but I didn't want to check), so we limited ourselves to 5 minutes.

5. Step 5:

   

   The mass becomes lush, and the sugar grains slowly dissolve, which is what we need. Now it's time to add eggs. But first we will break them into a separate bowl, pour brandy into it and beat it with a fork. The mixer is resting while :)

6. Step 6:

   

   And now we continue whipping, pouring egg mixture into the oil mass by a tablespoon. Added – and thoroughly whipped, and only then add the next portion. If you hurry and do not fully mix the eggs with the butter, the mixture may be stratified, as a result, the cupcake will come out greasy. Whisk for another 10-12 minutes, or at least 5-7 – until you mix all the egg mixture, and the saccharines completely melt.

7. Step 7:

   

   To check, we try the mixture by rubbing a small amount of it between our fingers: if sugar crystals are felt, then we need to beat a little more. And if the mixture is tender, silky, then it's enough!

8. Step 8:

   

   Mix the flour with baking powder and sift, first not into the dough, but into a separate bowl

9. Step 9:

   

   Here we have a lush butter mass and air flour.

10. Step 10:

    

    Gradually, by spoonful, mix the flour into the whipped mixture. Don't forget to add salt.

12. Step 11:

    

    Mix gently, in one direction, like sponge dough. I have not seen such a cupcake test yet: it is so lush, tender, airy, which is just amazing!

13. Step 12:

    

    After mixing all the flour, add the raisins. Having squeezed it out of the remaining moisture, mix it with an additional 2 tablespoons of flour – so that the raisins roll well in it. This is necessary so that the raisins do not fall down during the baking of the cake, but are evenly distributed throughout the dough.

14. Step 13:

    

    Pour the raisins rolled in flour into the dough and gently mix it in so that it turns out evenly.

15. Step 14:

    

    Meanwhile, turn on the oven, preheat to 170C.

16. Step 15:

    

    Cover the cake pan with parchment greased with a thin layer of vegetable oil. The traditional shape for the Capital's cupcake is rectangular, like for bread. But it is quite possible to bake in small batch molds (smearing them with sunflower oil and filling them with dough no more than 2/3 of the height), or in a cupcake ring shape with a hole. Depending on the size of the mold, the baking time will vary.

17. Step 16:

    

    We put the dough into the mold, distribute it. In the middle of the cake, we make a longitudinal incision with a knife to get the same branded crack on its top. We put the cupcakes in the oven, on the middle floor, and bake. I baked small cupcakes for about 35-40 minutes. Big – 1 hour 10 minutes. Focus on the features of your oven and the cupcakes themselves: they are ready when they rise, get a brown blush, crack at the tops, and a wooden skewer when probing those

18. Step 17:

    

    Ready-made cupcakes are allowed to cool in the molds, since the dough is very tiny and tender when hot. Then we carefully take out: a large cupcake – pulling the ends of the paper, small ones – pushing the edges with the tip of a knife. Finally cool the cupcakes on the grill.

19. Step 18:

    

    Sprinkle with powdered sugar through a strainer.

20. Step 19:

    

    Are we trying or, if we have enough patience, waiting until the morning to find out if our cupcakes with raisins according to Gost are the same as at the confectionery factory?

21. Step 20:

    

    Have a nice tea party!