Simple and quick cupcake with raisins

Very simple and economical and delicious for the whole family. Try it! It turns out to be moderately dense, with a pleasant taste. You can sprinkle it with powdered sugar when serving. I like this recipe because it is not at all expensive, and this will greatly please thrifty housewives.

MariaS

The author of the recipe

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Composition / ingredients

servings:

Butter

120

Sugar

200

Eggs

Salt (on the tip of the knife)

to taste

Wheat flour (top grade)

300

Baking powder

Raisins

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 8 g

Fats 21 % 14 g

Carbohydrates 67 % 45 g

334 kcal

GI: 0 / 11 / 89

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the dough. We take the butter out of the refrigerator in advance and leave it to lie at room temperature so that it becomes soft. Put the melted butter in a bowl and add sugar to it. We rub everything thoroughly.
Step 2:
Drive in, add salt and mix.
Step 3:
In a separate bowl, mix the sifted flour with baking powder, add the raisins and mix. We take the raisins without seeds, it needs to be rinsed in water in advance and allowed to dry (for this, the raisins can be spread out on a dry towel so that moisture leaves it). We mix it beforehand with flour so that when baking the cake, the raisins are evenly distributed and do not settle to the bottom. If it is not rolled in flour beforehand, then only the lower part of the cake will be with raisins.
Step 4:
Add the flour mixture to the egg-oil mixture. Stir again. You should get a mass similar to thick sour cream.
Step 5:
Spread the dough in a greased and sprinkled with breadcrumbs high rectangular shape.
Step 6:
Bake the cupcake in a preheated 210-degree oven for about 40-50 minutes. It will rise well, bake and get a golden crust. The readiness of the cake, like any other similar baking, is checked with a match or a toothpick - we make a few punctures and see if there are any traces of raw dough left on it. If everything is fine, then the cupcake is definitely baked and it can be taken out of the oven.
Step 7:
Let the cupcake cool down a little, cut into small pieces in thickness and serve to the table with tea, cocoa, compote, coffee, etc. Enjoy your meal!

I bake cupcakes often and according to different recipes, but I recently learned how to bake an English classic cupcake with raisins from a friend who visited me, who, like me, loves to cook and eat a variety of baked goods. From this dough, you can bake not one large cupcake, but several small ones. To do this, you need to fill small cupcake molds with curly edges. I recommend this recipe to anyone who loves sweet pastries.