Easter cupcakes with raisins in sweet glaze

Easter cupcakes with raisins in sweet glaze

Now we will prepare delicious and ordinary Easter cupcakes with raisins. The recipe is easy, so be sure to prepare these cupcakes for your special occasion. I suggest decorating our baked goods with delicious glaze.

All housewives painstakingly prepare for such a bright holiday as Easter. Usually there are colored eggs, Easter cakes and Easter on the table. Each housewife has her own secrets for making these delicious dishes. But what if you are tired of entertaining your guests with similar treats year after year? Then it’s worth making Easter cupcakes; a recipe with a photo will make your work easier. The advantages of such a dish are its originality and taste. Surely not a single guest of yours will refuse such a treat. Or maybe someone will even take note of it and next year will amuse their own guests.

Ingredients:

for test:

• 200 grams of sifted flour,
• 2 chicken eggs,
• 100 grams of washed raisins,
• 100 g butter,
• one and a half tsp. baking powder for dough,
• 200 grams of sweet sand,
• 100 grams of sour cream (ideally 15-20% fat content),
• salt on the tip of a knife,
• a pinch of vanilla.

for glaze:

• 5 g vanilla sugar,
• egg white from 1 egg,
• 200 grams of sweet powder.

Making Easter cupcakes with raspberry:

Step 1. Let's start by preparing the raisins.

Any seedless raisins of your choice will do. First, soak it in boiling water for about 20 minutes. After which we dry it on a cardboard towel. And at the very end, roll the raisins in flour. We do this so that it does not sink to the very bottom during baking.

Step 2. Next, place the eggs and butter, which was previously softened at room temperature, into a deep container.

Beat these two ingredients with a mixer for approximately 4 minutes. You should end up with a homogeneous mixture or with small lumps of butter. Both options are correct and there is no need to worry.

Step 3. Add baking powder, salt, sour cream, sweet sand and vanillin to our already obtained consistency.

Beat all the ingredients with a whisk (or you can use a mixer) for a few minutes.

Step 4. Add the previously sifted flour evenly to the resulting homogeneous mixture.

Constantly stirring the mixture with a whisk (or mixer), add all 200 grams of flour. At the end of this process you should get a homogeneous dough.

Step 5. Add pre-prepared raisins to the purchased dough.

And mix it thoroughly with a spoon (ideally from top to bottom).

Step 6. Prepare the cupcake pans.

To do this, lubricate steel molds with oil, but silicone and paper molds do not need this. We put the purchased dough into the prepared molds (it should take about 2-3 places, otherwise the cake will have nowhere to grow).

Step 7. Place the purchased cupcakes in the oven (cool).

Set it to 180 degrees and bake for about half an hour. We check readiness using the traditional method, using a toothpick.

Step 8. Remove the finished muffins from the oven and set aside to cool.

Step 9. Next, prepare the glaze.

To do this, beat the chilled egg whites, but not to stiff peaks. Then add other ingredients to it and mix.

Step 10. Cover the finished cupcakes with the purchased glaze.

You can additionally decorate them with colorful sprinkles. After the glaze has hardened, the dessert can be served.

Christ is risen! Have a nice day and bon appetit))

Easter cupcakes

On Easter Eve, every home bakes Easter pastries. And then they go to the temple to illuminate it. Now I want to bake Easter cupcakes in silicone molds. They are very comfortable to treat guests and children with and they look great at a formal table.

Ingredients for Easter Cupcakes:

• Wheat flour / Flour – 250 g
• Milk – 100 ml
• Chicken egg - 3 pcs
• Butter - 50 g
• Sugar - 100 g
• Vanillin - 1 packet.
• Raisins – 50 g
• Lemon zest - 1 tsp.
• Baking powder - 1 tsp.
• Sour cream – 100 g

Production time: 60 minutes

Number of servings: 15

Nutritional and energy value:

Easter Cupcakes Recipe:

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April 6, 2019 tomi_tn #

April 6, 2019 Irushenka #

April 6, 2019 kolesnikov 1983 # (recipe creator)

April 5, 2019 kolesnikov 1983 # (recipe creator)

April 5, 2019 uii1 #

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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 the task given to us: in accordance with all design traditions, it will bring a citrus note to the festive feast. The crystal white icing with the eye-catching confectionery topping is something that kids 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 very 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 took out the cake, the mass thickened a little. If it turns out very thick, you can warm up the glaze a little.

24. Pour glaze over the cupcake and immediately decorate with colored sprinkles; the glaze hardens very quickly. The coating comes out quite sweet and slightly hard. The advantage of gelatin glaze is that when cutting it does not crumble and does not stick to your hands.

25. Easter cake with orange zest and candied fruits is ready. Bon appetit! And if you have a question about how to beautifully paint eggs for Easter, look at the link.

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.

Easter cottage cheese cupcakes

Anyone who doesn’t like to bother with yeast Easter cakes for Easter can breathe a sigh of relief and write down a recipe for Easter cottage cheese cakes in the cookbook. Covered with snow-white glaze, they are completely indistinguishable in appearance from their brothers made from yeast dough, and almost everyone likes them in taste even more than ordinary Easter cakes.

Easter Cupcakes Recipe

Dough ingredients

• Flour - 300 g
• Butter - 150 g.
• Sugar - 300 g.
• Cottage cheese (18%) - 260 g.

You can use cottage cheese with a fat content of 9% or higher

• • Chicken eggs (small) - 4 pcs.
  • Baking powder - 1 teaspoon

Ingredients for glaze

• • • White of 1st testicle
    • Small sugar - 100 g.
    • Lemon juice - a few drops

How to make Easter cupcakes

If the cottage cheese has large lumps, rub it through a sieve. You can, of course, beat it with a mixer, but the most fluffy result comes out through a sieve.

I used store-bought cottage cheese with 18% fat content. To make cottage cheese muffins, cottage cheese of any fat content is suitable, the most important condition is that it should not be too wet.

If the cottage cheese is wet, weigh it in gauze to allow excess moisture to drain.

Add softened butter (150 g), sugar (300 g) to the cottage cheese.

Beat thoroughly with a mixer.

In a separate bowl, break the eggs (4 pcs.)

Stir until smooth.

Pour the eggs into the main mass in small portions. They poured in a little and stirred with a mixer, poured in a little more and stirred again.

Carefully beat the purchased dough and add flour (300 g). Pour the flour in small portions. Beforehand, be sure to sift the flour and add baking powder.

Knead the thick curd dough for our Easter cupcakes.

It is convenient to use a spatula with a silicone tip (this allows you to knead the dough until smooth). Based on the mixture, the dough comes out thick; if you lift it on a spatula, it does not flow, but falls off in large portions.

Grease the Easter cupcake molds with vegetable oil using a brush.

Then sprinkle with flour. The dough for Easter cupcakes must certainly be flavored with raisins (wash it beforehand, soak it in warm water for 10 minutes to make it soft, and dry it); you can add candied fruits, nuts and other flavor enhancers that you like to the dough.

Sprinkle the molds with flour and add the dough.

Fill each mold 2/3 full.

Attention! In the photo, the forms are filled out 100%, in fact to the top. This was my mistake, which I greatly regretted while baking. In fact, the dough came out of all the molds and began to drip onto the baking sheet. Thanks to the baking powder in the dough, Easter cupcakes rise very well in the oven, so it’s better to put a little more than half the dough in each mold.

Place the cupcakes in a preheated oven (up to 170 C) for 25-30 minutes.

We judge readiness by the appearance of the cupcakes - they should become rosy, appetizing, and also by a dry wood splinter, which we stick into the highest part of the cupcake to check. Oh, this is what my “emergency” cupcakes look like from the side.
Don't make my mistakes! I can imagine how good, with the highest tops, my cupcakes could have been if I hadn’t skimped on the dough.

How to make snow-white icing for Easter cupcakes

Carefully separate the white from the yolk.

Beat the white of 1 egg with a mixer until snow-white foam. You can't expect stable peaks because we haven't added sugar yet.

After adding sugar, beat the icing for Easter cupcakes for a couple more minutes until stiff peaks form.

Cover the curd cupcakes with the finished glaze.

If you still dare to bake Easter cakes, take note of this homemade recipe that has been tested for generations (it always makes Easter baking a success!)

You can wait until the glaze hardens, or you can start trying.

Curd muffins turn out crumbly, tender, juicy.

You can bake cupcakes instead of Easter cakes to treat your loved ones, or give them as a gift for Easter to family and friends. I “worked on the mistakes” and baked cupcakes in the same molds, putting a little more dough in the pan.
Everything turned out even better. My photo report:

Tall, ruddy and very appetizing.

Another version of a savory Easter cake for Easter is a cream cake. I recorded a detailed video recipe for you and posted it on our YuoTube channel, I wish you pleasant viewing!

I would love your feedback on the recipe! Tell us what additives you used in the dough (raisins, candied fruits, nuts?) What glaze did you cover, in which molds did you bake? Has anyone tried baking cottage cheese cake in a large pan?