Hello friends! Today we almost have a cake, but not quite, today we have a cupcake! But it is in no way inferior to the cake, because this is the same Capital cake that many remember from childhood, and many have already baked at home. The recipe, fortunately, is not a secret, and the technology is simple, standard for cupcakes. I actually wanted to raise the topic of GOST cupcakes, they are very tasty, uncomplicated, almost everyone likes them, and they are also very fatty and sweet, some too much. If you remember, all cakes, muffins and cookies, almost all baked goods according to GOST, are guilty of this, and all because sugar acts as an excellent preservative at this holiday of carbohydrates!
The recipe for the classic Capital cupcake is very easy to remember: 175 gr. sugar, raisins and butter, 240 gr. wheat flour, 140 gr. eggs (2 medium-large or 3 small eggs), half a teaspoon of baking powder. The technology is standard for cakes: first, beat butter and sugar until white, then add eggs, then flour and dried fruits. In principle, the recipe for this cupcake is very similar to the recipes for English Christmas cupcakes: if you soak the raisins in strong aromatic alcohol and add spices to the dough, you will get a Christmas cupcake that can be stored for a long time. At the same time, you can bake cookies from this dough; the composition and proportions are quite suitable for placing the dough on a sheet in the form of small buns and baking the most delicate cookies. But I had a different task: to make this cupcake a little less high in calories, at least a little similar to what we usually call “ healthy baked goods" So I reduced the amount of butter a little, reduced the sugar, and instead of white flour I used homemade whole wheat flour. Here's how it worked out for me, I took it:
210 gr. whole grain wheat flour (originally 240 white, but I reduced it because white is more moisture-intensive)
150 gr. soft butter;
130 gr. sugar (original 175, it's too sweet!);
½ tsp baking powder (for example, such phosphate-free Sekowa);
2 medium-large eggs (about 140 grams exactly);
1/4 tsp. salt (salt is a flavor enhancer, I add a little to almost all baked goods)
200 gr. raisins (originally 175 gr.)
powdered sugar for sprinkling.
The process is simple, do it like this:
- Make sure all foods, especially eggs and butter, are room temperature(take it out in advance), turn on the oven to heat to 180 degrees. In addition to all this, I also added fresh flour and mixed it with baking powder.
- Pour boiling water over the raisins for 10 minutes, drain the water, cool, and roll the raisins in flour.
- Place butter and sugar in a mixer bowl. I made the dough in a plastic bowl in a dough mixer (in the basic set it has a large plastic bowl and two sets of pastry whisks), and started whisking on second speed.
- Once the mixture has lightened and become more fluffy, add the eggs one at a time. First one, then, when it is completely combined with the oil mass, add another.
- At the lowest speed of the mixer, add flour, when the dough becomes homogeneous, turn off the mixer and add raisins, mix with a spatula.
- Place the dough in the prepared pan and smooth the surface. I used as a form, it is designed for half a kilo of dough (9X25X7.5cm) and is made of ultra-modern composite material, which feels like plastic, but does not melt and is completely inert: does not smell when heated, can withstand temperatures higher 220 degrees, not like silicone, and nothing sticks to it at all! But to be sure, I still lubricated it with oil))
- Bake for about 40 minutes, check readiness with a toothpick, the cake should be golden brown, the structure should be strong, the toothpick should come out dry. If the cake starts to brown ahead of time, which is quite possible, reduce the temperature, increase the baking time, and cover the top with foil to prevent it from burning. Everyone's oven is different, so adapt)
- Remove the finished cake from the mold and sprinkle powdered sugar. Don't cut while it's warm! Firstly, a warm one will crumble a lot, and secondly, the pancreas will not be at all delighted with a fresh sweet cupcake, even if it is a little healthy)) And once it cools down, cut it and serve with unsweetened tea - it’s a delight!)
By the way, I recently read something funny on the Internet. I was asked how to make baked goods more dietary, I liked the answer: cut the pieces thinner)) In February I’m thinking of showing cottage cheese here according to GOST, it’s very tasty and not so high in calories, the pieces can be cut thicker)))
Traditional video on how to bake such a miracle)
Good luck and see you soon!
- 2 medium apples (preferably sweet varieties).
- a handful of frozen black currants (other sour berries are fine).
- 1-2 tbsp. sugar (you can use a sweetener to taste).
- cinnamon - optional.
- Yield: 12 portioned cupcakes.
How to make diet muffins from whole grain flour:
The dough is very easy to prepare: you need to mix kefir at room temperature (this is important!) with soda, when bubbles appear when shaking, i.e. the soda will be quenched with kefir (this takes less than a minute) - add eggs, a little salt and mix until smooth. However, you can mix everything at once, but I do it in this order.
The dough should have a consistency like thick sour cream. I added 6 tbsp. heaps of flour, the dough is slightly runny (just right for me), but you can make it thicker by adding more flour until you get the thickness you need.
No sugar is added to the dough at all, all the sweetness comes from the filling, but it will be delicious if you add a little raisins.
For the filling, grate the apples coarse grater together with the peel (after all, there is precious fiber there), we take the frozen berries out of the freezer.
Pour half of the dough into muffin tins, put grated apples on top (they will sink slightly in the dough, this is normal), sprinkle with sugar and cinnamon, decorate with frozen black currants (without defrosting), you need 2-3 pieces for 1 cupcake. Fill with the remaining dough. It doesn’t matter if the dough does not completely cover the filling, you can even fill it in strips.
Place in the oven for 25-30 minutes at a temperature of 160-170 degrees. We determine readiness by appearance- the cupcakes rise well, the top becomes dense - you can feel it with light pressure. Then we take them out of the oven, take them out of the molds (as they cool, the top of the cake will fall a little, be prepared for this), you can sprinkle it with powdered sugar for beauty, and enjoy such a light and healthy dessert.
Ready-made dietary products have a distinct taste whole grain flour, the structure is moist due to the large amount of filling.
Small notes on the recipe:
1. You can bake both in portioned molds and in a large mold of suitable diameter, both in the oven and in a slow cooker (on the “Baking” mode). The only thing is that the amount of ingredients for a large mold and for a multicooker needs to be increased.
2. When pouring the dough over portion molds It’s better to leave a couple of molds empty so that you can figure out the amount of dough (I had a case where there wasn’t enough dough to fill the top for 2 cupcakes).
3. Sugar in the filling can be replaced with a sweetener (or even eliminated altogether!) if there are raisins in the dough, and ripe apples of sweet varieties, such as Golden, in the filling. Then you will get baked goods from the category “ proper nutrition" I cooked without sugar and without raisins, only with sweet apples (I put a lot of them in the filling) - even my children with a sweet tooth ate a cupcake, which surprised me very much. For me, such natural sweetness is the norm.
Bon appetit!!!
Sincerely, Anna Bakaltseva.
Step by step recipe with a photo specifically for the Well-fed Family website.
Good afternoon everyone!
I'm a cupcake fan .
Cupcakes are my favorite homemade baked goods.
Fast, tasty, accessible even to novice confectioners.
Classic, banana, orange, lemon, almond, chocolate, curd, raisin, cranberry....
In my childhood, cupcakes with raisins were called Stolichny and cost 16 kopecks at the buffet at the pool I went to.
I haven't bought anything in stores for a couple of years now. confectionery(except for Belevsky marshmallows and marshmallows). The composition of store-bought cookies, waffles and candies is incomprehensible and unpleasant to me. . And I suspect that I am allergic to some ingredients.
Classic cake dough consists of butter, sugar, eggs and flour.
I did not invent this recipe (but took it from Irina Chadeeva), and only replaced regular flour to whole grain.
We will need
Sugar - 120 grams
Butter - 120 grams
Raisins - 120 grams
Eggs - 2 pieces (C1)
Flour - 160 grams
Baking powder - 1/2 teaspoon
All products should be at room temperature. Eggs and butter must be removed from the refrigerator 1 - 1.5 hours in advance; it is better to cut the butter into pieces so that it softens.
First, beat the butter and sugar into a homogeneous mass. I do this with a mixer at maximum speed for about 3 minutes.
Then I add the eggs one by one,
whisking the same way every time
at maximum speed for 1 minute.
The result is a mass similar to cream.
Then I add the washed and dried raisins.
and mix at low speed
Then I add flour and baking powder.
and also mix everything thoroughly at low speed
The dough turns out very thick, it doesn’t even fall off the spoon.
I spread the dough into the molds.
From this amount I got 12 small cupcakes
The fact that they are clumsy is not scary.
During baking, the dough melts and the surface is leveled.
I preheat the oven to 160 degrees and set it for 40 minutes. Be sure to check the readiness with a wooden stick.
While I was writing all this, the cupcakes were baked.
You need to remove them from the molds and cool.
You can sprinkle with powdered sugar or make a glaze out of it..
The inside of the cupcakes is porous, the crust is slightly crispy
The muffins turn out darker than those made with regular white flour.
And in my opinion it tastes better
I love small cupcakes. They are more convenient to eat and convenient to treat.
But you can bake one rectangular cake.
T when to take (for a mold measuring 20 x 10 cm)
Sugar - 180 grams
Butter - 180 grams
Raisins - 180 grams
Flour - 240 grams
Eggs - 3 pieces
Baking time 80 - 100 minutes.
Happy tea drinking everyone!
What a cupcake! Beautiful and delicious! Do you know what makes it special?
This is a cupcake made from whole grain flour with sour cream, which is why it is much healthier than cupcakes made from white flour, which contain a lot of butter, and even more so margarine or mayonnaise. I gave up the last two products a long time ago, using them both for baking and other dishes butter and sour cream. Moreover, sour cream is better in this regard - it is less fatty than butter. Therefore, it was a pleasant discovery for me that part of the butter in the dough can be successfully replaced with sour cream. Olga, our regular reader, taught me this, for which I thank her very much! I also became interested in experimenting with healthy flour, and more and more often I began to bake our favorite muffins not from white flour, but from spelled flour and then from whole grain flour. So welcome our favorite cupcake with chocolate chips in an updated form - it was already in spelled version, and now - in whole grain!
The base is the same - eggs, sour cream, a little butter, flour, baking powder. And added to the dough chocolate chips and frozen berries. At first I was going to just add chocolate, but then I came up with the idea of adding frozen blueberries. In general, you can add whatever you want to this cupcake: fresh or frozen berries, cherries, nuts, raisins, cocoa...
For baking, a ring or round form 24 cm.
Ingredients:
- 3 medium eggs;
- 100-150 g sugar;
- 200 ml sour cream (1 glass);
- 70 g butter;
- 220 g whole grain flour (1.5 cups);
- 1.5 teaspoons baking powder;
- ¼ teaspoon of soda;
- ¼ teaspoon salt;
- 100 g dark chocolate;
- A handful of frozen blueberries.
How to bake:
For the dough, first beat the eggs with sugar - for half a minute, until a small fluffy foam; You can use a whisk or mixer, or even just shake it thoroughly with a spoon or fork. But still, using a mixer is more convenient and fluffy.
Add sour cream to the beaten eggs (any fat content, only if the sour cream is low-fat and not very thick, more flour may be needed, and if it is thick, homemade, then vice versa). Beat or stir a little more.
Melt the butter and pour it into the dough (not hot, but warm). Stir.
Mix the flour with baking powder and soda in advance, and now sift everything together into the dough - almost all of it, leaving a couple of spoons for now. Do you know how else to do it? Take a little less flour and the same amount more cocoa will be chocolate cake!
Add pieces of chocolate (half a chocolate bar, about 50 g, or it’s even more convenient to use ready-made crumbs), mix so that the chocolate is distributed evenly in the dough.
After sprinkling the rest of the flour on top of the dough, add the berries and mix again, carefully so as not to crush them.
The dough is ready. Place it in a greased form vegetable oil, and place on the middle level of the oven, preheated to 180C.
Let's bake whole grain muffin from 35 to 45 minutes, depending on how your oven bakes. It is ready when a wooden skewer comes out dry when testing the dough.
We take it out of the oven and let the cake stand in the pan for a while - 7-10 minutes, and then pry it off on all sides with a spatula and transfer it to a plate. I cover the dish with the dish and turn it over - once and twice.
Here is our cupcake showing off on a platter!
For even greater beauty and deliciousness, melt the other half of the chocolate bar with a spoonful of butter in a water bath and pour over the cake.
Let the glaze harden a little, and then you can cut the cake into portions and invite your family to treat themselves and drink tea with delicious and healthy cupcake made from whole grain flour!
You see what a pleasant shade this flour gives to baked goods: light beige, similar to coffee with milk.
And how great the blueberries and chocolate specks look in cross-section!
For a very long time I was looking for a recipe for healthy muffins made from some kind of non-premium flour and all that dietary stuff.
Through trial and error, I realized that without butter they would not have the crumbly consistency that I needed. IN this recipe its minimal amount and whole grain flour is used. To make it even more dietary, you can use a sweetener or honey instead of sugar (however, it will give a certain taste).
In addition, these cupcakes are sooooo cool with raisins! But I had enough of it, and I really wanted cupcakes! Use more raisins, and it will be sweeter, tastier, and juicier.
Don't be surprised by the 1.5 eggs in the ingredients. I just had some yolk left over from the previous recipe. For larger quantities of muffins, simply increase the ingredients to 2 eggs and 2 tbsp. flour and the rest in proportion.
So, we need:
1) Soak raisins in boiling water. Let it soak, become soft, all the microbes from the market die. In the meantime, we'll do the test.
2) Measure 1.5 cups of flour into a bowl and mix with baking powder.
Add vanilla and cinnamon if you like them. Personally, I have them - secret ingredient any baking. Everyone who tries my cooking cannot understand what is “so unusual and aromatic” about it, it seems like the recipe is the same as theirs, but something else!
Mix all dry ingredients.
3) In a separate bowl, beat the eggs with a pinch of salt and sugar. You can do this with a mixer, but even with a whisk you get very airy muffins.
4) Add softened butter and stir it as best as possible.
5) Pour in the milk, continuing to stir until smooth.
6) Add dry ingredients and knead the dough. Quite thick, but easy to mix with a spoon, like all regular muffins.
7) Drain the water from the raisins and sprinkle them with flour or starch so that they “sit” better in the cupcakes and adhere to the dough.
Well, actually, mix it with the dough. Once again, don’t skimp on the raisins, they’re a classic :-).
IN silicone molds(or any other muffin tins, you just don’t need to grease the silicone ones with oil, they are very convenient) pour the dough 2/3 full. I POURED A LOT! They rose very much. So it’s better to just bake another batch later.
This is more like the truth, but with so much baking powder the cupcakes rise a lot, so you need to add even less.
Place in the oven, preheated to 180-200 degrees and wait until they rise and brown. This will take about 20-25 minutes.
I tore off the “falling out” piece to show how beautiful, crumbly and soft the muffins are on the inside!
It may not have turned out perfectly beautiful, but it was very tasty! Enjoy your meal!
Cooking time: PT00H40M 40 min.
