• 2 cups of flour;
• 1 teaspoon baking powder (or baking soda)
• 1/2 teaspoon salt;
• 1 egg;
• 1/2 cup olive oil;
• 3/4 cup sugar;
• 1 teaspoon of vanillin (or 2-3 sachets of 10 g of vanilla sugar);
• 3 ripe bananas;
• 1 bar (100 g) white chocolate, shredded
• 1/2 cup chopped dried cherries (canned or frozen can be substituted) pitted

Place a wire rack in the middle of the oven and preheat the oven to 190°C. The ingredients in this recipe are based on a standard 12-cup muffin tin. If you do not have such a form, you can use paper cups for baking. Drizzle a baking dish (or cups) with olive oil using an oil sprayer (or heat the dish and brush with a dollop of butter).

Make the powder first: In a small bowl, mix sugar and flour together. Add the butter and mix well until the sandy texture disappears. Set the powder aside.

Place flour in a large bowl, add baking powder and salt, mix well. Set aside.

In a separate bowl or bowl of a stand mixer, whisk together the eggs, olive oil, sugar, and vanilla. Peel the bananas, crush with a fork and add to the mixture as well. Beat with a mixer on low to medium speed.

Add the flour, baking soda, and salt to the mixing bowl and mix with a large spoon until the mixture is smooth. Do not mix too long - just until the dough is homogeneous. After that, add chocolate chips and cherries to the dough, mix for the last time - until the filling is evenly distributed.

Divide the dough evenly between 12 cups of the mold. Sprinkle the top of each cupcake with the topping, making a pile of the topping in the center of each bun. Send the mold to the oven. If baking in paper cups, place all cups on a baking sheet and place on an oven rack.

Bake in a preheated oven at 190°C for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Remove the pan from the oven, let the cupcakes cool slightly in the pan, then place them on a wire rack to cool completely.

Serve cupcakes to the table when they are a little stale (a day after baking), so they will be much tastier. Coffee, cocoa, dessert wines are suitable for cupcakes.
Bon appetit!

Calories: Not specified
Cooking time: 60 min

Even if you have never baked cupcakes, I really hope that my detailed recipe with photos will help you. Small cupcakes, unlike large cakes and pies with sweet fillings, cook very quickly. And the cost of buying products is minimal. Tender crumb, crispy crust, sweet raisins inside and a magical creamy vanilla flavor - and these are they - small cupcakes with great taste! The recipe for cupcakes in paper molds with a photo is very simple step by step, the cupcakes are very tasty. Pay attention to this one.

Ingredients for 10-12 cupcakes:

- butter - 125 gr.,
- granulated sugar - 125 gr.,
- plain flour - 150 gr.,
- chicken egg - 2 pcs.,
- light raisins - a handful,
- vanilla sugar - 1 sachet,
- baking powder - 1 tsp,
- cinnamon - a pinch,
- nutmeg - ¼ tsp,
- paper forms - 12 pcs.

To decorate cupcakes:

- frosting is ready
- colored sprinkles
- chocolate drops .

How to cook with a photo step by step

How to make paper cupcakes
Preheat oven to 175-180C.
In a mixer bowl or in a deep bowl, put the softened butter and fine-grained granulated sugar.




Beat sugar and butter until smooth at high speed (7-8 out of 10). The process will take approximately 5 minutes.




Without stopping the work of the assistant, break and add chicken eggs (yolk and protein together), vanilla sugar, cinnamon powder and nutmeg alternately into the bowl. After 5-6 minutes of whipping, the mass will increase in volume and acquire a creamy consistency.






Sift high-quality bread flour a couple of times, then mix with baking powder.




Pour the flour into the wet ingredients in small portions, continuing to mix the ingredients for the dough at the lowest speed of the mixer for literally 1-2 minutes or manually with a spatula. Then add dry raisins to the dough, which must first be “bathed in flour”.




Gently fold the raisins into the batter. The finished dough has a creamy color, a uniform lush structure and an incredible aroma.






Insert paper cups into a clean and dry cupcake pan. Fill each one three-quarters full with the prepared dough. Send the form with future cupcakes to a heated oven. Bake on a medium shelf at a constant temperature of 175-180C.




Baking time approximately 20 minutes. The cupcakes will rise and burn. Check for readiness with a toothpick or wooden skewer. Dry match - ready-made pastries.
Turn off the oven, remove the cake pan, leave to cool for 5 minutes. Avoid drafts in the kitchen. Remove muffins in paper forms from the main form, transfer to a wooden board or wire rack to cool.




Ready-made pastries are easily released from paper forms.




The crack immediately after cooking looks very appetizing! Moist and porous crumb, crispy outer crust.






Heat the icing according to the instructions or make homemade icing. Spread warm frosting over slightly cooled cupcakes. In just a few minutes, you can cook this.




Decorate the baking surface with chocolate drops and colored sprinkles.




Set the table, make tea and invite your family to a delicious cupcake tea party!

Bon appetit and happy drinking!

Ready-made cupcakes can be stored in a box, a large baking jar or in a cake box under a lid for 2 days.

This is the easiest cupcake recipe you can think of. So to speak, the base or basis for further culinary creativity. Despite the minimum set of products, the speed and ease of preparation, ready-made cupcakes according to this recipe are ideal: tender, moderately dense and crumbly, fragrant and very tasty.

From the indicated amount of ingredients used, you will get 6 standard cupcakes. For flavor, I add a pinch of vanillin (you can replace with a teaspoon of vanilla sugar), but if you wish, feel free to experiment - citrus peel, spices, raisins, nuts, chocolate pieces, cocoa powder (1 tablespoon instead of a tablespoon of flour) ... In general, flight of fancy is unlimited!

The recipe for the simplest cupcakes is suitable for cooking in portion molds, as well as for one small baking dish. If you proportionally increase the products by 2-2.5-3 times, you get one large cupcake. We will bake cupcakes in the oven, but if you wish, you can cook them in a slow cooker.

Ingredients:

Cooking step by step with photos:

All ingredients for making vanilla cupcakes should be at room temperature. So, let's take wheat flour (I use the highest grade, but the first one will do), sugar, butter, medium-sized chicken eggs, baking powder and a pinch of vanilla for flavor.

Since the dough is made literally in 5-7 minutes, we immediately turn on the oven to heat up to 180 degrees. We break fresh chicken eggs into a bowl, add 50 grams of sugar and a pinch of vanillin to them (if you want).

Beat everything with a mixer or whisk for a couple of minutes so that the mass becomes homogeneous and fluffy. You can even beat everything with a fork - it does not matter. Then add the butter, which you either melt and cool beforehand, or just use a very soft one (take it out of the refrigerator in a couple of hours). Combine butter with egg mixture.

Mix everything to make a homogeneous, sparse dough. By consistency, it will be like sour cream 20% fat. You don’t need to mix the dough for a long time - just combine everything. If you strive hard to achieve smoothness of the dough, the finished cupcakes will not turn out loose and fluffy, but will be dense and clogged.

We spread the dough into portion molds about half the volume. I have silicone, but I still lightly greased them with vegetable oil. We put the cupcakes in a hot oven and bake for 20-25 minutes at 180 degrees.

I will knead the biscuit dough right in the blender. You can just use a mixing bowl or a whisk. I put in a blender softened butter at room temperature, sour cream (with a high percentage of fat content), pour sugar, vanillin and baking powder. I shake everything well.

Now we break the eggs into a blender. It must be turned on at low speed. If you have a mixer, do the same. Add the eggs one at a time, continuing to beat. And only then carefully introduce the sifted flour, also beating the mass.

Here we have such a viscous dough. It is watery, straight, like pancakes. It is necessary, do not be afraid. Just keep in mind that paper molds must be either cardboard or combined with iron or other solid forms. Pour the dough into the molds by one third, otherwise the cupcakes may fall out during baking.

We send the molds with the dough to the oven for 20 minutes, the temperature is 190 degrees. In the meantime, I'll make sour cream. To do this, take a few tablespoons of sour cream, mix it with powdered sugar. You can add ground nuts or candied fruit to this. While the biscuits are cooking, the sour cream is in the refrigerator and freezes.

For 12 small (6 large) muffins

For test:

Wheat flour 180-190 gr

Sugar 150 gr

Butter 115 gr

Sour cream 10% (or yogurt) 80 gr

Egg white 2 pcs

Dough baking powder ½ tsp

Baking soda ¼ tsp

Salt ½ tsp

For cream:

Butter 230 gr

Cream 33-35% 60 gr

Powdered sugar 200-250 gr (to taste)

Vanilla essence (or dry vanillin 10 gr)

Additionally:

confectionery sprinkles for decoration

Paper capsules for cupcakes

Cooking:

1. Dough. In one deep bowl, mix all dry ingredients: flour, baking powder, salt and soda - mix well with a whisk until all ingredients are combined.

   

2. Melt the butter in a saucepan/microwave. Pour the oil into another deep bowl, where we will knead the dough. Add sugar to butter and stir.

   

3. Mix yogurt, proteins and vanillin into the butter-sugar mixture (I took about 3-4 grams of vanilla essence)

   

4. Mix all the ingredients until they are completely combined, you get such a light airy mixture.

   

5. Gradually add the flour mixture to the liquid and mix well. You will get a homogeneous, not very liquid, but not thick dough, as in the photo.

   

6. Divide the dough between the molds, filling them ⅔ full. Here I always use disposable paper capsules, they are quite dense and hold their shape well, so you can bake in them without additional metal molds. These capsules are available in both standard and larger sizes. I had large capsules, it turned out that this amount of dough was enough for exactly 6 such capsules. If the capsules are standard, then enough for 12 pieces.

   

7. Bake cupcakes in an oven preheated to 180 C for 20-22 minutes. A sign of readiness will be the risen caps of cupcakes and a slight blush. You can also check the readiness with a toothpick - it should come out dry. And keep in mind that you can't overcook the cupcakes in the oven, otherwise they will become hard on the outside. This is what the finished cupcakes look like.

   

8. While the cupcakes are cooking, make the cream. To do this, beat the butter at room temperature until creamy. You need to beat with a mixer at a speed above average for about 2-3 minutes.

   

9. Then add powdered sugar, vanilla and whipping cream to the butter. Beat the mixture again at a high mixer speed for at least 5 minutes.
10. Cool the finished cupcakes. You can immediately decorate them with cream, or first fill them with some kind of jam, cream, fruit curd, and so on, and then make cream caps. For hats, I use a piping bag with a star tip. It is most convenient to fill the bag with cream by inserting the bag into a tall glass.

    

11. Hats were planted, decorated with any sprinkles, you can use berries. This time I made cupcakes as a gift for my friend's kids - a boy and a girl. I made 3 cupcakes in pink and blue packaging, I chose the decor to match the color of the capsules, there is no limit to your imagination!