Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Healthy eating has become an integral part of most people. People refuse ready-made food in favor of homemade food, so as not to consume preservatives, harmful impurities of "someone else's" food. It is fashionable to prepare sweet desserts ourselves, which are guaranteed to consist of only the best and freshest ingredients. Cupcake recipes will help you prepare a classic dessert, different variations of ingredients will diversify the delicacy. Get inspired and take note of the best cooking options.

Simple recipes for delicious homemade cupcakes

Cupcake is a versatile dish, this sweet dessert is perfect for your next dinner or Christmas table. This homemade pastry has always pleased with the simplicity of preparation, and you can really walk around here wonderfully: puff cake, marble, capital with raisins (recipe according to GOST), lemon, Easter, dietary, sand, banana. Let's consider some recipes in more detail.

In silicone molds with nuts

Silicone molds can be a great choice. They are not dangerous when heated, they are used for any ovens. In such tins, the bottom of the baked goods does not burn and there is no need to grease them with oil. For cooking you will need:

• a couple of eggs;
• 150 g sugar;
• 200 g flour;
• a pinch of baking soda;
• oranges, crushed nuts.

1. Turn eggs and sugar into a crisp white mass.
2. Add flour and soda, stir.
3. Add nuts, orange slices.
4. We put the resulting "cocktail" in silicone molds in the oven for half an hour. The end result is delicate orange-flavored nutty muffins. You can use cream for decoration.

Classic curd cake with raisins in a slow cooker

If time is short, but you want to cook something tasty, then we will offer an uncomplicated way of making dessert. It is made instantly, it turns out very tasty, this recipe will save time for mothers sitting with children, business women who want to surprise their family without wasting time in the kitchen. The dish is prepared simply and easily in the Mulinex multicooker.

Required Ingredients:

• 3 eggs;
• 200 g sugar;
• 130 g butter (butter);
• a pinch of baking soda;
• a pack of cottage cheese (200 g);
• 200 g flour;
• 3 tbsp. l. raisins.

1. We make a creamy mixture from egg whites and sugar.
2. We put butter, yolks and soda, which it is desirable to extinguish with lemon, beat again with a mixer, add new components - cottage cheese and flour.
3. Add raisins to the finished mass.
4. Pour the mixture into a container, close the multicooker, press the "Bake" button. It will be ready in an hour. As an alternative to a slow cooker, a bread maker is suitable.

Chocolate on kefir

Have you always dreamed of making a delicious, easy dessert to amaze your loved ones and colleagues, but don't know the recipes for making cupcakes? Try this recipe, your guests will be pleasantly surprised. Baking should be served with jam or condensed milk.

• two eggs;
• 200 g flour;
• 150 g sugar;
• 5 tbsp. l. cocoa;
• kefir (1 glass);
• 100 g butter (butter);
• 2 tsp vanilla sugar, the same amount of baking powder.

1. Grind the butter with sugar.
2. In a mixer, beat together with eggs, kefir and loose ingredients.
3. Bake in a cupcake for about half an hour.

In a mug in 5 minutes

Recipes for making muffins in the microwave in 5 minutes have approximately the same ingredients and are cooked in standard tins. This dish is original, because it is prepared in an ordinary mug, and how - we will find out below.

• 4 tbsp. l. flour;
• 3 tbsp. l. cocoa powder;
• 1 egg;
• 4 tbsp. l. Sahara;
• 3 tbsp. l. milk;
• 3 tbsp. l. "Nutella";
• a pinch of slaked soda.

1. Toss flour, cocoa powder, sugar and a pinch of baking soda.
2. Serve separately beaten egg, milk, butter, Nutella.
3. Place the culinary platter in a cup and microwave. Baking time: 5 minutes. It is worth considering that the dough will rise, so the mixture should be only half a cup.

Cupcake with milk in the oven

This recipe is classic. The dish is interesting because it allows the hostesses to experiment by adding cherries or bananas, cinnamon, raisins, lemon zest, apple or chocolate to the filling.

• a couple of eggs;
• 400 g flour;
• 400 g of milk;
• 120 g sugar;
• 100 ml of oil (vegetable);
• 1 tbsp. l. rum or brandy;
• soda;
• salt;
• vanillin.

1. Whisk together flour, baking soda, salt and eggs.
2. Pour in sugar and vanilla, beat again.
3. Pour in the secret ingredients - milk, butter and alcohol, stir in the filling.
4. If you decide to use chocolate, then you can make a zebra cake, for this you need to lay out the dough in layers, then chocolate, then the dough again. It is baked for 30 minutes. You can make an airy carrot cake by adding 3 carrots fresh.

Cocoa muffins

Cupcakes, in addition to the standard set of products - flour, eggs and butter, always have an appetizing shape. Let's try to make a version of this cocoa treat.

• 150 ml of milk;
• 100 g sugar;
• 175 g flour;
• 1 egg;
• 60 ml margarine;
• 10 g of soda;
• 45 g cocoa;
• 2 g of salt.

1. Foam the egg, add margarine, flour, soda, cocoa, sugar, milk. Whisk in a mixer. The dough is ready.
2. Cooking time is twenty five minutes. Remember to use paper cutters to make the cupcakes easier to remove.
3. Chocolate muffins can be made without eggs if you need a lean meal or have allergies. Milk can be replaced with hot water.

Mini cupcakes

To properly prepare classic mini muffins, you need to follow the recipe sequence. The mini cupcakes are tender and edible.

• 1 pack of butter (200 g);
• 1 glass of sugar (200 g);
• 3 eggs;
• 200 g flour;
• 5 g baking powder;
• a pinch of vanillin;
• 3 tbsp. l. milk;
• icing sugar.

1. Pour sugar into the melted butter, beat until foamy, then put the eggs and stir again.
2. Ingredients such as vanillin, baking powder and flour must be mixed in a separate container.
3. Combine the ingredients and add the milk. The dough will have to resemble fat sour cream in composition.
4. Bake mini muffins for about half an hour. You can decorate them by placing cherries or crushed nuts on top, which are a good alternative to traditional icing or mastic.

With liquid filling

The dessert is suitable for those with a sweet tooth and young ladies who are not losing weight. Such a cupcake will always be distinguished by originality - after all, you can use a new jam every time for the filling. And do not forget about the main condition of cooking - cooking should be enjoyable.

• 2 eggs;
• 150 g sugar;
• 120 ml oil (vegetable);
• 1 mug of kefir;
• 2 cups of flour;
• baking powder;
• jam.

1. Cupcake "Berry-raspberry"
Delicate, crumbly, light, such a delicate and graceful cake with fresh raspberries. A sort of "intellectual" cake. Delicious, delicious! One of the advantages of this baking is that the cake becomes even tastier on the second or third day. That is, it can be prepared in advance and served at the right time. Come in, help yourself.
2. Simple and delicious crumbly cake
Here's a recipe for delicious, aromatic, crumbly raisin muffins! The recipe has been proven many times over! Always an excellent result, even for novice hostesses)

Cupcake "Berry-raspberry"

Ingredients:
Wheat flour - 300 g
Butter - 80 g
Vegetable oil - 120 ml
Sugar - 170 g
Chicken egg - 3 pieces
Baking dough - 1 tsp.
Salt - 1 pinch
Lemon zest (zest of one lemon) - 2 tsp
Raspberries - 100 g
Powdered sugar (for serving)

Preparation:

Beat eggs with sugar until white. (at the most powerful mixer speed)

Whisk without stopping, pour in vegetable oil.

Reduce the speed of the mixer and pour in the melted (but already cooled!) Butter. Add lemon zest.

Sift flour with baking powder and salt.
Combine the flour mixture with the egg-oil mixture. Stir until smooth.
The consistency of the dough is thick sour cream.

You can, of course, immediately mix raspberries into the dough. But I do it differently: on the bottom of the mold (I have a silicone mold for cupcakes with a volume of 2 liters, the upper diameter is 22 cm, the lower one is 15 cm) I spread a few berries ...

I cover them with dough from above.

Then I spread the berries again ...

And again the dough.
Thus, all the berries will remain intact.
Bake the cake in an oven preheated to 180 * for 40-45 minutes. Check the readiness of the cake with a wooden skewer.

Cool the cake for 15-20 minutes in the form, and then carefully remove it, put it on the wire rack and cool COMPLETELY. Sprinkle icing sugar on the cake before serving.

If you are preparing a cake in advance, then you need to store it in the refrigerator, loosely wrapped in baking paper or foil. As I said, on the second or third day, the cake will be even tastier.

Reviews and incarnations of other culinary specialists:
Many thanks to everyone who shared

Inna Churilova:
Cupcake is gorgeous !!! Thanks to the author for the recipe !!!

Ivanovna Svetlana:
I added different berries to the raspberries. Very tasty, simple and aromatic. Thank you for the recipe. By the way, the bones do not interfere at all.

Hellena2013:
Thank you very much for the wonderful recipe! The cupcake is delicious! Delicious, delicate, airy! Cooking is very fast, simple and easy! I will often be this wonderful recipe!

Tatabilga-2015:
The recipe is great, fast. I cooked everything strictly according to the recipe, we ate raspberries for breakfast, put the cherries. The result is great. I will always bake. Hot cut, the family is waiting for tea. Thanks for the recipe and I advise everyone. I was in a hurry to take a photo.

Simple and delicious crumbly cupcake

Ingredients:
Sugar - 160 g
Potato starch - 130 g
Wheat flour - 120 g
Butter - 100 g
Raisins (optional) - 100 g
Sour cream (can be replaced with mayonnaise) - 80 g
Chicken egg - 1 pc
Soda - 1/2 tsp.
Salt

Preparation:

1. The first step is to rinse the raisins in cold water. Then fill it with hot water and let it stand for 5-10 minutes while we cook the dough.

2. For the dough, send softened butter (margarine) to a bowl, add sugar, and knead everything with a fork. Next, add the egg and sour cream (sour cream can be replaced with mayonnaise, with it the cupcakes are even tastier and more crumbly!) Mix. Pour in flour and, mixing well, add starch, a small pinch of salt and soda (which must be extinguished with vinegar or lemon juice). Knead the dough.

3. After draining the water, additionally dry the raisins with a napkin or paper towel. Add a pinch of flour to it and mix. Combine raisins with dough.

4. Fill the molds with dough about 3/4 full. Silicone does not need to be lubricated, but it is advisable to lubricate aluminum with vegetable oil or insert additional paper molds.

5. We bake muffins preheated to 180 degrees. oven for 40-45 minutes, until a beautiful ruddy color. Sprinkle with icing sugar on top.

How I make these delicious cookies, see my short video below.

• Butter 82.5% - 200 g
• Flour - 260 g
• Lime - 3 pieces
• Ginger - 30 g
• Sugar - 150 g
• Brown sugar - 100 g
• Eggs - 4 pieces
• Baking powder - 10 g

Remember last week we made a thick cake with dates and honey? Now, this is a completely different story. Also a cupcake, also fragrant, also tasty .. But just look at this handsome man !! It's great if you find the same shape with a strict geometry or a round shape with a hole in the center (you can bake between two rings of different diameters). What am I doing? We trim the crust off the top to get the perfect cupcake. Agree, there is something attractive in such a silhouette, minimalism and severity of lines will start to evoke an appetite at first sight. Or maybe this is a new love?

An indecently simple composition of ingredients will give you an amazing tenderness and friability of the resulting product. Pay attention to the cut, the cupcake confidently holds the geometry, but, at the same time, melts in your mouth in a second. One of those cases when it is better to immediately decide how many pieces to eat and put the rest away in advance. On top we have a sour icing sugar. This balance of flavors makes the cupcake more interesting and lively. You will feel like you are enjoying a different note in each bite. The decor is lime zest, because it contrasts beautifully with the snow-white glaze and exudes a breathtaking aroma.

Now the fun part is tastes. Quite simply, I have lime and brown sugar - a bit like a refreshing mojito, right? For the summer, the combination is a win-win and extremely relevant. The special, elegant acidity of lime plays in the taste of the cake, aromas and even the glaze. Again, remove the extra pieces of cake before you try the first one! But what's most interesting, in the recipe, I suggest experimenting with flavors and impregnation. I will boldly list you at least a dozen alternative options and combinations. From classic lemon to incredible chocolate orange or drunken cherry with Kirsch. I can only say one thing, get ready to fall in love forever!

First of all, let's prepare the aromatic ingredients. We need the zest of three limes and finely chopped fresh ginger (30 g).

Stir everything until smooth.

While we beat the butter with the eggs, prepare the dry ingredients: flour (260 g) and baking powder (10 g). Stir them well with a whisk.

Add dry ingredients to future dough.

You should get a fluffy mass that keeps its shape well. You see, there is not even a hint that the dough will drain from the mixer nozzle.

Transfer to a form covered with a peg (or make). My form is about 12x27 cm in size. Keep in mind that the cupcake will rise by about one and a half times.

We put the cake in the oven, preheated to 165 degrees (top and bottom). The cake will take a long time to bake, everything will also depend on your shape (in fact, the thickness of the dough to be baked). Don't expect a miracle in the first 40-45 minutes.

Allow the finished cake to cool slightly in the mold, so that it becomes barely warm. At this time, bring the juice of three limes to a boil. Remove the saucepan from the stove and gently saturate the cake. To do this, simply spill the juice over the entire surface of the cake. The more evenly you do this, the better.

If at this stage, wrap the parchment over the cupcake and put it in the refrigerator, it will stand there for up to 5 days.

We will have the simplest icing - powdered sugar (150 g) and lime juice (or water). Add liquid to powder literally half a teaspoon. If the frosting comes out too thin, it will show through and simply drain.

Please also note that although the icing in the bowl will seem thick, it usually becomes more fluid on the surface of the cake, so be careful when adding liquid.

Many housewives are very fond of such a dessert as a crumbly cake. After all, it is not only delicious, but also very simple. Plus, it looks a lot like a delicious muffin from the store. Its texture is friable and soft. If you wish, you can cook a cake without filling, or you can add a scattered filling to your taste. As a rule, candied fruits, raisins or nuts can be present as inclusions. Making such pastries is easy. But it is stored for a long time.

Loose cupcakes

Required Ingredients:

• starch - 135 g;
• flour - 130 g;
• chicken egg - 1 pc.;
• butter - 100 g;
• sugar - 170 g;
• sour cream - 4 tablespoons;
• soda - 0.5 tsp;
• raisins - 100 g;
• vanilla sugar.

Cooking process:

For such a cake, butter is pre-softened. In order for it to become the desired consistency, it is enough to take it out of the refrigerator a few hours before the preparation of the dessert.

The softened butter is combined in a container with egg, sugar and sour cream. All ingredients mix well and whisk. Then the flour mixed with starch is sieved, and the soda is quenched with vinegar. If necessary, replace the baking soda with a teaspoon of baking powder. Next, vanilla sugar is added to the mass and everything is thoroughly mixed. Let's digress a little and say a few words for those who want to reliably invest their savings in financial assets. You can do this here http://forum-traders.rf/viewtopic.php?t = 3060, because the shares of a company in which the state is the main shareholder have increased reliability in comparison with others.

Before adding raisins to the cake dough, first scald it, pour boiling water over it, and then dry it on a paper towel. Before mixing it into the dough, it is better to additionally roll the berries in flour. In this case, they will be distributed in its volume most evenly.

The finished dough is laid out in an oiled mold, and then leveled. The cake will be baked for 30 minutes at an oven temperature of 180 degrees. At the end of the process, it will turn golden.

After the finished cake has cooled, you can remove it from the mold.

Bon Appetit!

Step-by-step recipes for homemade shortbread cakes with starch and flour, raisins and cottage cheese

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

4 gr.

23 gr.

Carbohydrates

391 kcal.

Option 1: Classic Starchy Shortcake

Sand cakes do not turn out to be airy and tall, they are oily, crumbly, cut perfectly, do not reach for a knife. The main rule is never to pour raw water into the dough. An abundance of fats and a minimum of liquids are the basis of good shortbread baked goods. Here is a typical recipe for a potato starch flour dough. Cupcake without fillers. It will be baked in one form, with a diameter of about 18-20 cm. You cannot do without a mixer in this recipe.

Ingredients

• 0.25 kg of oil;
• 0.125 kg of potato starch;
• 0.25 kg of granulated sugar;
• 4 eggs;
• 0.125 kg of wheat flour;
• 3 spoons of milk;
• 1 tsp baking ripper.

Step-by-step recipe for a classic shortbread cake

The butter in the shortcrust pastry is often whipped, so it needs to be softened. Typically the product is aged slightly at room temperature. If the room is cool, then you can put it near the battery or near the oven, stove, to speed up the process, cut into pieces. We transfer the softened product to a bowl. Beat for a minute, add sugar. We pour out all the sand. Beat for five minutes.

Checking the oil. The sugar must dissolve in it. After that, add the eggs, but one at a time. Beat each time. Finally, pour three tablespoons of milk.

Measure the starch, combine it with a ripper, and then with flour. So that there are no lumps, first stir well with each other, it is even better to sift all this. Pour into the dough and mix.

Shortcrust pastry contains a lot of fat, but the muffin tin still needs to be greased. This will not only prevent sticking, but it will also promote a nice crust. Pour shortbread dough into a mold, level the cake.

Landing temperature 160 degrees. We bake in one form for about 45 minutes. If the shortbread dough is laid out in small molds, then the time will be reduced, and it is recommended to raise the temperature by 10-15 degrees.

If suddenly there were no three tablespoons of milk at home, then you can add the same amount of cream, a little condensed milk or not very thick sour cream, just don't pour water, it's useless in the dough.

Option 2: Quick melted butter shortbread cake recipe

For such a test, the butter does not need to be softened and whipped, which significantly reduces the time required and also simplifies the kneading process. By the way, this muffin is also great on margarine.

Ingredients

• pack of butter;
• a glass of sugar;
• 280 g flour;
• a couple of eggs;
• 2 tsp ripper.

How to quickly make a shortbread cake

We put butter to melt. Either we do it simply on the stove in a saucepan (frying pan), or we heat it up in the microwave. It is only important not to keep it for a long time, otherwise you will have to cool it later, we do not need hot fat.

While you can beat the eggs and sugar. We don't need foam, we just try to dissolve the grains. Combine with warm, but not hot oil. Add the remaining ingredients to the dough - flour and ripper. But if you wish, you can add a little raisins, a handful of nuts. Stir well one last time.

We shift the dough into a mold and immediately, without letting it stand, we send the cake to bake in the oven. Cook at 170 degrees for 40 to 50 minutes. Time may vary slightly, depending on the layer height.

If you don’t want to look after the cupcake or there is simply no such opportunity, then we send the kneaded dough into a greased multicooker cup, close it, set it for 75 minutes, and go about our business.

Option 3: Sand cake "Lemon" on soda

We can say that this is an economical version of shortbread dough, since it can be kneaded even on margarine. The cupcake is still great. It also stands out for its simply magical citrus aroma. In this case, lemon is used. Choosing a large citrus.

Ingredients

• 150 g flour;
• 250 g sugar;
• large lemon;
• four eggs;
• 1 tsp soda;
• 100 g starch;
• 250 g margarine (butter);
• salt.

How to cook

The lemon can be simply washed, but it is better to additionally scald it from the kettle. Since the zest is the key component, which will give a wonderful aroma. Remove the thin yellow crust. For this we take a vegetable knife or simply erase it with a grater. Pour the zest into the sifted flour, add prescription starch. We also bring vanillin if desired.

Soften the margarine. If it is very hard and the process does not go in any way, then you can turn on the microwave and drive the piece on the defrosting program, but just do not leave it for a long time, we constantly monitor. Mix with sugar and grind until creamy. Throw in the eggs and beat everything together for two minutes.

Pour flour with starch and zest into the dough, but do not stir yet. Squeeze all the juice from the peeled citrus into a small bowl. Add a full teaspoon of baking soda to it, stir and pour over the flour. Knead the dough.

We shift the fragrant citrus mass into a mold, and then bake at 170 degrees. For a shortcrust cake of this size, 40 minutes is enough. It is better to periodically check the crumb with a puncture.

An orange will also make a wonderful sand cake, grapefruit or other citrus will do, but you will need to add a little citric acid to the juice, otherwise you will not be able to extinguish the baking soda.

Option 4: Sand cake with sour cream and raisins

In addition to butter for a shortcake, this recipe requires sour cream. We choose a low-fat product with a weak consistency. Even sour cream 10 or 15% will do, it will also work great with it. Additionally, you need raisins. There are no clear rules here either, you can take a light or dark variety with any size of grapes.

Ingredients

• 280 g flour;
• 250 g sour cream;
• 20 ml of cognac (rum);
• 180 g butter;
• 120 g raisins;
• a couple of eggs;
• 10 g ripper;
• 110 g sugar.

Step by step recipe

We wash the raisins several times, put them in a bowl and add the cognac. You can take rum instead. Stir. We leave it to swell, the raisins will absorb alcohol and water residues after washing.

Beat a pack of regular butter and prescription sugar, add eggs and mix, add sour cream. You can lightly salt the shortbread dough, vanillin is also not prohibited. At the end, add flour and a sachet of ripper. We mix.

Add raisins marinated in cognac to the finished dough. After stirring, put it all into the mold. We put it in the oven at a high temperature of 200, but immediately we reduce it to 170 degrees, let it slowly go down. After half an hour, you can check the readiness, if necessary, the time can always be increased.

Such a cake can be made from shortcrust pastry with other dried fruits, it also works great with the mixture. Candied fruits will add beauty and brightness to baked goods.

Option 5: Curd Shortcake

There are many recipes for cottage cheese dough for muffins, but it never comes out crumbly. The reason is in the structure of the dairy product. But there is another way to make healthy baked goods. Here is a crumbly cake with a delicate curd filling inside. The recipe is for a small mold about 15-17 cm in diameter. You can collect multiple sandcake cupcakes in miniature molds.

Ingredients

• egg;
• a pack of cottage cheese;
• 1.5 tsp baking powder;
• a glass of flour;
• 0.3 tbsp. vegetable oil;
• 0.5 tbsp. Sahara.

How to cook

We make a simple dough with vegetable oil: sift the flour and ripper into a bowl, add half of the prescription sugar to them, mix. You can add salt, but take fine salt. We introduce refined sunflower oil, an egg and knead the dough.

Divide the dough in half. We put one piece in the freezer for half an hour. We distribute the second piece of dough with our hands along the bottom of the mold and make a small side.

Grind the remaining sugar with a pack of cottage cheese. If desired, add raisins, candied fruits to the filling, add vanilla, apple pieces. Spread over the first layer of dough.

We take out the dough from the freezer, rub it on top of the curd layer. Bake a crumbly sand cake at 190 degrees until tender. We are in no hurry to pull it out, let it stand for fifteen minutes in uniform, only after that we take it out.

You can cook such a dough not only in vegetable oil, but also in melted margarine, it will also work out great, since the composition of these products is similar to each other. Butter won't work.