Easter cupcake quick and easy, recipe with photos step by step

Orange cake for Easter with candied fruits, the most delicious recipe

The usual Easter table with Easter cakes, Easter cottage cheese and painted eggs from time to time wants to vary something.
The orange cupcake will cope with this task for us: in accordance with all design traditions, it will bring a citrus note to the festive feast. The crystal white frosting with a funky confectionery topping is something that little ones will always appreciate. And the soft, tender and fluffy cake dough with orange zest and candied fruits will be loved by adults. The cupcake will turn out more attractive if you choose a special shape with a high center and a hole in the middle. Baked goods will be easy to cut and pleasant to serve with tea. I offer the most common cupcake recipe, the dough for which is prepared in a matter of minutes. Easter cakes are usually made with yeast, which significantly complicates and slows down the manufacturing process. In this version, the cake rises not with yeast, but thanks to baking powder and a larger portion of eggs. Additional ingredients include orange zest and multi-colored candied fruits. This interior gives the dough a unique taste and smell; you won’t want to add anything else. For decoration, you can use traditional protein glaze for Easter cakes, or you can prepare glaze without eggs using gelatin - it hardens, hardens, and does not crumble when cutting into baked goods. By the way, you can take the dough as a base and prepare an orange cake without Easter decorations, but just like that on any day. The recipe with step-by-step photos is in front of you. Here are the rest of the worthy Easter recipes.

Ingredients:

Testicle - 4 pcs.;
Butter - 220 g;
Sugar - 160 g;
Flour - 200 g;
Baking powder for dough - 2 tsp;
Orange (zest) - 1 pc.;
Candied fruits or raisins - 150 g;
Salt - a pinch;
Vanilla extract (or sugar) - 1 tsp;

Drinking water - 5 tbsp;
Sugar - 150 g;
Citric acid - a pinch;
Vanilla extract - a few drops;
Gelatin - 1 tsp. with a slide.

Recipe for orange cake in the oven with step-by-step photos

Preliminary step: take the butter out of the refrigerator and leave it in the kitchen. The butter should soften at room temperature, so it would be easier to mix it with the eggs and the dough would be more fluffy. Melting butter in the microwave is not recommended. Set the oven to preheat at 180 degrees.

1. Let's start the step-by-step recipe by making tender biscuit dough. Combine eggs with sugar. If we use vanilla sugar instead of vanilla extract, add that too.

2. Beat everything with a whisk until snow-white foam.

3. Add soft butter.

4. Beat with butter, you should get a fluffy, homogeneous mass.

5. Pour flour and baking powder into the dough. To make the cake for Easter very tender, be sure to sift the flour. This will saturate it with oxygen and free it from large hard particles. Add a pinch of salt for the richest taste of the dough.

6. Whisk gently so that there are no lumps left. A sand-colored, watery mass came out. All that remains is to add vanilla extract for flavor.

7. Carefully wash the orange, pour boiling water over it and grate all the zest, not reaching the snow-white fibers.

8. Pour zest, candied fruits and vanilla extract into the dough. If desired, candied fruits can be cut into small pieces.

9. Mix everything with a spoon so that the inside is moderately distributed.

10. Pour the dough into a muffin tin, greased with a thin layer of oil. If the mold is silicone and shaped, you can play it safe and also lubricate it so that the corners don’t break. Bake the orange cake in the oven at 180 degrees for about 40 -50 minutes (depending on the height of the pan).

11. Now you can start glazing. Soak gelatin in 2 tbsp. water and let it swell slightly for 10-15 minutes.

12. Pour sugar into a saucepan, add citric acid. This ingredient will ensure impeccable whiteness of the coating and the glaze will not be cloyingly sweet. Pour in 3 tbsp. water and put on low heat.

13. Stir until the sugar dissolves, let it boil. Leave for half a minute so that the mixture boils slightly.

14. Now you need to stop boiling. Remove the saucepan from the heat and wait until the mixture finishes boiling. Add the swollen gelatin.

15. Remove the glaze from the heat and start beating with a mixer. Let it cool slightly, add citric acid. Beat the mixture with a mixer for another 3-5 minutes. For scent we also add vanilla extract. This flavoring is simply created for ceremonial baking.

16. The mass begins to lighten. We continue to beat.

17. The glaze has noticeably whitened and become glossy - it’s ready.

18. The hot whipped frosting mixture is quite watery. We leave it in the kitchen. For now, let’s prepare everything for decoration, because the coating hardens extremely quickly when baking.

19. Meanwhile, the cake is already perfectly browned on top. We check it for readiness by piercing it closer to the middle with a toothpick. If there are no traces of watery dough left on it, remove the baked goods from the oven.

20. Let it cool slightly and carefully remove it from the mold.

21. Cut off the top to create a stable bottom and turn the cake over.

22. Place the cake on a plate or flat plate for serving. All that remains is to cover the baked goods with glaze.

23. While we were taking out the cake, the mass thickened slightly. If it turns out very thick, you can slightly warm up the glaze.

Notes:

1. Orange zest is a valuable product that is added to almost all types of baked goods, also to meat dishes, roasts and alcoholic drinks. The peel is rich in essential oils, hence the tart smell. In addition to oil, the zest contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) , microelements and antioxidants. The orange zest and vanilla just perfectly complement the flavor of this cupcake.

2. It is better to use candied fruits that are not hard. You can replace them with raisins or dried apricots (they must be soaked in water beforehand), or add pieces of new apples. If you use dry hard candied fruits or dried fruits, you can make them softer by soaking them in sweet syrup or alcoholic beverage (cognac, brandy). The second option will make the biscuit the most fragrant, because the alcohol will evaporate during baking.

Cupcake Easter

A typical Easter baking recipe. It will be needed by young housewives who cannot dare to bake an Easter cake, but are extremely eager to decorate the table with homemade baked goods. This cake is baked from a small set of ingredients, but with a huge amount of eggs, which makes it extremely similar to a real cake. They decorate it with lemon glaze, which is also easy to prepare, and colorful sweet toppings will create a holiday mood. The most important thing is that preparing such a cake is quite simple, you don’t even need to beat anything, so you can use this recipe not only on holidays, but also in everyday life for home tea drinking.

Other Easter recipes:

Easter cake with cottage cheese without yeast
Kulich-brioche
Easter cake with snow-white chocolate
Chocolate cake
How to cook Easter from cottage cheese - 7 recipes
How to paint eggs with onion peels with a plant pattern
How to decorate Easter eggs with grains and seeds

eggs 6 pcs
butter 250 gr
sugar 1 glass (glass volume 200 ml)
premium wheat flour 2 cups (heaped) (cup volume 200 ml)
baking powder 1 sachet (10 g)
raisins 0.5 cups
cognac (or whiskey) 2 tbsp.

For the lemon glaze:

sweet powder 2/3 cup
lemon juice 1.5 - 2 tbsp. (you can use lime)
multi-colored sweet sprinkles 2 tbsp.

You will also need a round cake pan with a 1.5 liter hole.

If you are baking the cake in a rectangular 28cm X 12cm British cake tin, use half the ingredients indicated. You can also bake small muffins in muffin tins - they turn out extremely beautiful, with the traditional tall tops and delicious cracks on top.

All ingredients for baking the cake should be at room temperature, so remove the butter and eggs from the refrigerator in advance to warm up.
I do not recommend replacing butter with margarine, trans fats are not good for health, and the taste of the finished product is very poor.
Don’t be afraid to drink cognac - during baking, the alcohol will completely evaporate from it, leaving only the smell. But, if you don’t have cognac, then add 2 tbsp instead. l. water and definitely vanilla powder; sweet baked goods love flavorings.

Step-by-step photo recipe for making:

Sort the raisins and pour boiling water over them one centimeter above the raisins, let them cool until warm.

Sift the flour into a bowl, add sugar and butter - rub everything into crumbs with your hands. Add baking powder, stir and start adding eggs.

The highlight of this test is that you need to add eggs one at a time - mix in one egg, then add the next one. When you have mixed in the outer egg, add cognac and raisins to the dough along with the water in which it was soaked.

This is what the finished dough looks like.

For baking, it is better to use a mold with a hole inside; thick butter dough bakes better in it. I have a silicone mold, it does not need to be greased with oil. If you have an iron or glass mold, grease it with oil. Transfer the dough into a mold and bake in a preheated oven at 200° C for 25-30 minutes. Then reduce the temperature to 160°C and bake for another 30 minutes. Usually 1 hour is enough for the cake to bake.

You can check the readiness of the cake using a wooden barbecue stick: pierce the cake, if the stick is dry, the cake is ready.

After the cake has cooled , remove it from the pan.

Lemon glaze.

Squeeze the juice from the lemon and be sure to sift the sweet powder - rub through a strainer so that there are no lumps. Add the juice evenly to the powder, mix until smooth and thick and grind until white. If the glaze turns out to be extremely watery, add sweet powder to it; if it is thick, add juice or water.

Brush the glaze over the cooled cake and let it drip down the sides in beautiful, delicious drips. Immediately, before the glaze hardens, sprinkle with colorful sprinkles.

The dough is tender and juicy, thanks to which the cake is perfectly stored and does not go stale.

You can sprinkle with powder the next day to refresh the appearance of the cupcake. It's a good idea to create a lot of frosting and cover the entire cupcake with it, it's extremely delicious. Properly prepared glaze dries quickly and adheres perfectly to the cupcake.

I wish you a bright and cheerful holiday!

Another regular cupcake recipe → Cinnamon Cupcakes

Other Easter recipes:

Easter cake with cottage cheese without yeast
Kulich-brioche
Easter cake with snow-white chocolate
Chocolate cake
How to cook Easter from cottage cheese - 7 recipes
How to paint eggs with onion peels with a plant pattern
How to decorate Easter eggs with grains and seeds

Easter cupcake. Laconic recipe.

It will be useful for you:

eggs 6 pcs
butter 250 gr
sugar 1 glass (glass volume 200 ml)
premium wheat flour 2 cups (heaped) (cup volume 200 ml)
baking powder 1 sachet (10 g)
raisins 0.5 cups
cognac (or whiskey) 2 tbsp.

For the lemon glaze:

sweet powder 2/3 cup
lemon juice 1.5 - 2 tbsp.

Pour boiling water over the raisins 1 cm above the raisins.
Grind butter, flour and sugar into crumbs, add baking powder and eggs.
Eggs must be added one at a time - mix in one egg, then the next one, and so on, all 6 pieces. Add cognac and raisins to the dough along with the water in which it was soaked.
Stir. Place the dough in a 1.5 liter mold.
Bake in a preheated oven at 200°C for 25-30 minutes.
Then reduce the temperature to 160°C and bake for another 30 minutes. Remove the cooled cake from the pan, brush with glaze and sprinkle with colorful sprinkles.
For the glaze, mix sifted sweet powder with lemon juice and rub until white.

Easter cupcake

On the eve of the bright holiday of Easter, almost everyone is beginning to find the newest recipes worthy of attention for the festive table. I would like to offer you a good recipe for Easter cake, which is extremely easy to make, especially since the whole process is shown in the photo. It is incredibly fast to prepare; the process of making the dough itself will take no more than 5 minutes. Bake it and you will see for yourself that this Easter cupcake is the most delicious, the recipe will outshine all expectations.

To make it you need ordinary products, and you don’t have to spend a long time in the kitchen. You can decorate it with sweet icing, melted chocolate, colorful candies or confectionery sprinkles. The glaze can be painted with dyes in various colors, thanks to which the baked goods will become even brighter and more festive. And you can add dried apricots, candied fruits, berries or chopped fruits to the dough. Start cooking and you will get your own unique version.

Ingredients:

Sour cream – 200 g
Margarine – 125 g
Testicle – 2 pcs.
Flour – 1 tbsp. (1 glass = 200 ml)
Sugar – 1 tbsp.
Raisins - to taste
Vanillin - a pinch
Slaked soda – 1/3 tsp

Egg white – 1 pc.
Lemon juice – 3 drops
Sweet powder – 150 g

Number of servings: 6

Baking time: 35 minutes

Production method: in the oven

Calorie content: 333 kcal per 100 g

How to make Easter cupcake

As I already said, using this recipe to prepare an Easter cake is extremely simple; first I prepare the ingredients for the dough. I melt the margarine and leave it to cool; you can also replace it with butter. I wash the raisins, sort them and pour them with hot water for 5 minutes. Use the amount of raisins to your own taste, I took about 40 g. Meanwhile, beat the eggs into the mixer bowl and add sugar.

Beat eggs with sugar for 3 minutes, then add melted margarine, sour cream, raisins and slaked soda. It is important that before adding raisins, drain the excess liquid, dry them with a cardboard towel and only later add them to the dough. You can extinguish soda with vinegar or citric acid.

I stir everything, then pour flour into the dough, which does not need to be sifted.

Using a whisk, I mix the flour with the rest of the ingredients and get a homogeneous batter.

It is very convenient to bake Easter cupcakes in silicone molds, because they do not stick in them, and after baking, the cupcakes are extremely easy to remove from the mold. I decided to bake my own Easter cake in a rectangular pan, and you can choose the one you like best. After all, it doesn’t necessarily have to be one huge cupcake, because on the contrary, you might want to create many small ones. If you bake in an iron pan, grease it with oil. I pour the dough into the mold; it took about half of the mold.

I bake the cake in a preheated oven at 200 degrees for 35 minutes.

When you pierce the dough with a toothpick, it should remain dry and this means that the baked goods are ready. Carefully turn the pan over and place it on a plate.

Now I’ll show you how to make icing for Easter cakes that doesn’t crumble. For the glaze, I take one egg white, add lemon juice and half the sweet powder.

I stir and add more powder. The glaze comes out slightly thick, and if we apply it to the cupcake, it will not drip, and at the same time, it will not be so thick that it cracks and crumbles. This particular mixture is suitable for Easter cakes and muffins.

I put some of the glaze into a pastry bag; I'll need it a little later.

Use a spoon to spread the frosting onto the top of the cupcake and spread it evenly. Since it is not extremely watery, it will not drip, but I want to create beautiful dripping drops. Therefore, I take the icing in a bag, cut a small hole in it and draw careful drips. I decorate the top with confectionery sprinkles.

Cupcakes for Easter

We are firmly convinced: cupcakes and Easter cakes for Easter should be juicy, sweet and savory, and not at all dry and bland. Use one of the recipes that we have specially selected to make your Easter cake the most catchy and appetizing!

Recipes: 13

350 gr.
flour 150 ml.
milk 150 gr.
sugar 125 gr.
butter 5 pcs.
egg yolk 4 pcs. egg white

IrinaCooking

27 March 2018, 17:57

for dough:
instant dry yeast-3/4 tsp.
flour-300-330 g
sugar-1 tsp.
egg - 1 pc.
warm milk-60 ml.

Alevtina

23 April 2017, 16:35

cake:
flour 480-500 g.
dry yeast, quick-acting 1.5 tsp.
milk 180 ml.
butter 100 g.
egg 2 pcs. (s-o)

TANCHITTA

08 May 2016, 23:29

300 g reddish currants (I took frozen and much smaller ones)
120 g soft margarine
120 g sugar
1 packet of vanilla sugar
1 pinch of salt
2 eggs

pinkflamingo1962

29 June 2014, 12:43

sponge cake:
4 eggs
1 tbsp flour
1 tbsp sugar
1 packet of vanilla
1/2 tsp. soda

dyrunda85

21 April 2014, 13:13

1 sponge cake for 4 eggs (diameter 20cm)
2 sponge cakes for 2 eggs (cake tin)
cream as in the “glamorous cosmetic bag” recipe
+ 50 gr.
fresh strawberries for smoothing the cake
300 gr. chocolate

bu inna

05 March 2012, 12:24

200 gr.
flour 3 tsp.
baking powder (without slide -8 gr.) 100 gr.
sugar 1 packet of vanilla sugar (1 g of pure vanilla)
3 eggs at room temperature
125 g. butter. melt and cool

natapit

06 June 2011, 22:25

shortbread dough for cake:
lemon zest – 1 pc.
(I had an extremely large one) testicles – 6 pcs.
(large) sugar – 350 gr.
salt – a pinch
wheat flour – 200 gr.

laralaram

December 28, 2010, 01:29

flour – 1 kg.
Buy only tested, snow-white, good quality flour. the inscription on the package “premium grade” sometimes means nothing. choose in advance a type of flour, the products from which do not have a gray color inside. milk (fat content does not matter) – one and a half tbsp.
eggs – 7 pcs.
(separate whites from yolks, 2 whites separately for glaze) butter – 300 g. Let’s stop here to find out which butter is better.
Don’t think that the cake will turn out tastier if you bake it in pure butter. it gives the dough a pleasant taste and smell, but at the same time makes it heavier and makes the structure more dense. butter should be taken no more than 1/3 of the part, the rest is margarine for baking and deodorized sunflower oil in equal parts. You can only take margarine. Melt all types of butter in one bowl and let cool slightly. sugar – 1.5-2 tbsp.
yeast (only the freshest!) – approximately 70 gr.

etodinchik

08 April 2010, 20:15

flour 2.5 tbsp.
margarine 1 tbsp.
milk 1 tbsp.
sugar 3 tablespoons
salt 12 tablespoons
packet of yeast

ave-marie

08 October 2009, 23:25

0.5 stack.
almonds 0.5 cup.
cashews 75 gr.
snow-white chocolate 100 gr.
dark chocolate for glaze 1 tbsp.
sugar 300 gr. flour

Inna_2107

18 April 2009, 15:11

sugar 1 tbsp.
eggs 2-3 pcs.
margarine 1 pack
a little soda and vinegar
200 gr.
sour cream 2.5-3 tbsp. flour