Cupcakes without butter and margarine on kefir

Delicious, light and tender cupcakes, literally melting in your mouth! Cupcakes are moist, tender and soft inside and with a crispy crust will not leave anyone indifferent. At the same time, they are prepared quite simply and quickly, products for their preparation will always be found in the house. Kefir for such cupcakes is suitable for any fat content, and the absence of butter and margarine in the ingredients makes such baking easier and less caloric. If desired, cupcakes can be baked with nuts, raisins or decorated with chocolate or icing.

Snezhana

The author of the recipe

Cupcakes without butter and margarine on kefir

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Composition / ingredients

servings:

Wheat flour

1.5

Chicken eggs (C1)

Kefir

Vegetable oil

0.5

Sugar

Salt

0.5

Baking powder

Vanillin

Raisins

Walnuts

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 9 % 6 g

Fats 23 % 15 g

Carbohydrates 67 % 43 g

317 kcal

GI: 2 / 10 / 88

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the ingredients. If desired, you can bake one large cupcake in a large form from these ingredients, or small ones in portion molds. Kefir and chicken eggs should be removed from the refrigerator in advance so that they are at room temperature.
Step 2:
In one deep bowl, beat the chicken eggs with the addition of sugar and salt. In another bowl, sift the flour, add baking powder and vanilla. Mix the dry ingredients. If desired, the baking powder can be replaced with soda. The dough will not rise worse. But then the amount of soda should be reduced to half a teaspoon, otherwise the dough will have a bitterness and a specific taste of soda.
Step 3:
You can do it with a whisk or a mixer, with the second method the process will significantly accelerate and shorten the baking time. Chicken eggs should completely disperse, sugar and salt should dissolve.
Step 4:
Pour kefir into a bowl with egg mixture.
Step 5:
And vegetable oil.
Step 6:
Again, beat everything well with a whisk. Pour the dry ingredients into a bowl with liquid. We do this in parts, immediately kneading the dough with a spoon so that no lumps form. The dough should have the consistency of thick sour cream. Therefore, we focus on the density of the dough, and not on the amount of flour, since each manufacturer has a different density of flour and, accordingly, more or less flour may go.
Step 7:
We lubricate the cupcake molds with vegetable oil. If desired, it can be laid with parchment. Pour the dough into the molds so that it occupies only two-thirds of the molds, the cupcakes will rise well during baking. Raisins and walnuts are washed well. Steam the raisins, pour boiling water and dry on a paper towel. Walnuts are dried in a microwave oven.We put raisins and nuts on top of the dough, they will disperse over the dough during baking and settle.
Step 8:
Preheat the oven to 180 degrees. We put the molds with cupcakes in the oven and bake for about 20 minutes. We focus on the operation of the oven and the size of the dough molds. We check the readiness with a wooden skewer. We take out the finished cupcakes and molds and serve them to the table. If desired, sprinkle with icing, chocolate or sprinkle with powdered sugar. Have a nice tea party!