Cornmeal cupcake

The tastiest, brightest, from ordinary products, gluten-free! Cornmeal cupcake is very easy to prepare, in fact. It does not contain wheat flour, it tastes very delicate, soft. And by adding lemon zest to the dough, it is also fragrant. Sweet pastries with mood!

Maria

Recipe author

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Composition / ingredients

servings:

Corn flour

200

Butter

150

Raisins

150

Sugar

140

Eggs

Lemon juice

Lemon zest

Salt (pinch)

Baking soda

0.5

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 7 % 5 g

Fats 25 % 17 g

Carbohydrates 68 % 47 g

360 kcal

GI: 0 / 24 / 76

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make a cornmeal cupcake? First, prepare the necessary ingredients.
Step 2:
Wash and dry the raisins. If the raisins are dry, pour boiling water over them and leave for 5-7 minutes.
Step 3:
Then drain the water and dry the raisins. If desired, you can replace raisins with other dried fruits, for example, dried apricots or prunes.
Step 4:
In a bowl, combine the soft butter and sugar and beat with a mixer until smooth.
Step 5:
Add the eggs one at a time, beating the mass for about a minute after each.
Step 6:
As a result, you should get a soft, gentle, lush mixture.
Step 7:
Sift corn flour through a sieve and add to the dough along with salt and soda. Beat everything with a mixer until smooth. If desired, you can replace some of the corn flour with ordinary wheat flour.
Step 8:
Add lemon zest to the dough, pour in lemon juice. Mix everything at low speed until smooth.
Step 9:
Add raisins to the dough and mix the dough with a spatula or spoon.
Step 10:
Put the dough into a rectangular cake pan greased with butter (my size is 31*12) and smooth it out. Use a knife to draw a longitudinal line in the middle of the dough so that the cupcake does not crack during the baking process.
Step 11:
Bake the cupcake in a preheated 180 ° C oven for about 40 minutes. The exact time depends on your oven. I'm only giving an approximate time. It took me an hour to bake. After all, corn flour is tougher than wheat flour, so it does not begin to absorb moisture immediately. At the same time, the cupcake did not burn, but it was beautifully browned. If the cupcake is browned, but the inside is not ready yet, cover it with foil. Remove the finished cake from the oven, cover with a towel and leave to cool for 30 minutes.
Step 12:
Transfer the finished cupcake to a dish, sprinkle with powdered sugar and cut into pieces. Enjoy your meal!

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 tray) can be taken out of the oven.