Cake with raisins - a true classic of desserts. Today, this pastry is as popular as hundreds of years ago. Dessert also orders a regular in a cozy cafe, and an experienced hostess bakes at home. There is a huge mass of various recipes. And cooked muffins can vary in size, filling (honey, dried fruits, cinnamon, sugar, cocoa). Only some magical miraculous combination of raisins and dough remains unchanged.
History and interesting facts
The first mention of a sweet confectionery with raisins, pomegranate seeds and nuts dates back to the time of the Ancient Roman Empire. Cake with raisins became especially popular at the beginning of the 16th century, when sugar began to be supplied from American colonies. So far, no exact recipe for cupcakes can be found in any cookbook.
In each country, the recipe for this dish is distinguished by both the subtleties of dough preparation and the filling. For example, in Germany, muffins are baked exclusively for Christmas and sprinkled with powdered sugar only. In the UK, baked goods are coated with white sweet icing. The Bahamas is characterized by desserts, in which not only raisins are added, but also a large number of nuts soaked in rum. According to tradition, the cooks in the Bahamas soak the filling for about 2 months, which will later be used for baking muffins.
In Russia, Stolichny cupcake with raisins is very popular, in America it is a dessert thoroughly saturated with cognac or strong liquors with lots of fruits and, interestingly, a little raisins. If in our country such pastries literally in a matter of minutes are swept off the table at breakfast, then in some American families cupcakes are stored for a long time. Some of the residents of the United States believe that this type of baking, prepared using strong alcohol, with long-term storage only becomes tastier.
Cupcake with raisins. Step cooking
It seems to many housewives that only an experienced cook in a restaurant can prepare a delicious and fragrant cupcake. In fact, every housewife can make light, fluffy pastries in her kitchen. And today we will tell you how to quickly prepare delicious cupcakes quickly and without much time and food.
List of ingredients
- 220 g of sugar.
- Three eggs.
- 170 g of flour.
- 140 ml of oil (you can even use ordinary sunflower, which is odorless).
- Baking powder.
- A pinch of salt.
- 120 g of raisins.
- Water (if the raisin cupcake is prepared for children) or alcohol (if the dessert will be served to adults).
Description of the cooking process
The first thing to do is to soak the raisins. If dessert is served exclusively for children, then even a small amount of alcohol for soaking is better not to use. Also, raisins can not be soaked if it is soft enough. As for alcohol, dried fruits can be soaked both in strong cognac and in 10-degree sweet liquor.
After the raisins are dried, put it on a napkin. In a separate container, beat the sugar with the egg, add softened butter (or vegetable), mix all of the ingredients listed. It is recommended to sift the flour before adding it to the dough. At the last stage of cooking, raisins and other types of fillings (walnuts, dried fruits, cocoa) are added.
Cupcakes with raisins in tins are baked. It can be classic small trapezoidal molds or large forms, as for making bread. Lubricate the bottom and walls with oil, fill the molds with 2/3 dough. Try not to fill the forms to the top, as the dough tends to rise well. For the dessert will be enough 15-20 minutes. The temperature in the oven is 180 degrees.
Ready-made pastries can be sprinkled with powdered sugar, sprinkled with sweet icing, and powdered with cocoa powder.
Curd cake with raisins
Another very tasty and satisfying variant of baking with raisins is cottage cheese muffins. This dessert is perfect for moody kids who just refuse to eat cottage cheese. But the small cupcakes decorated with bright pieces of dried fruits will appeal to even the most fastidious gourmets.
Essential Products
- 140 g of sugar.
- 220 g of cottage cheese.
- 140 g of butter.
- Three eggs.
- Vanillin.
- 180 g flour.
- 200 g of raisins.
Description of the cooking process
As in the previous recipe, the first step is to soak the raisins. If nuts or other ingredients are added to the dessert, then at the same stage they should be prepared (soak, chop, rinse, etc.).
In the mixing container we combine the cottage cheese, sugar, eggs. After thorough kneading, add softened butter. Sift the flour into a separate bowl, mix it with a baking powder. Gradually introduce the flour into the curd mass. At the last stage, add raisins or other selected filling.
For baking muffins with raisins in the oven, you can use both silicone and metal molds. Pour the dough to the middle, leaving enough space for a free raising of baking. The oven has already been warmed up to a standard temperature of 180 degrees. Dessert preparation time is 20-25 minutes.
The serving of the dish will depend on the form in which it was baked. If these are small cupcakes, then they need to be powdered with icing sugar or garnished with icing. But the cupcakes, which were prepared in large bread forms, simply cut into portions. Without any special cuts, additional dusting, glaze and so on, pieces of a cake with raisins (photo attached) look impressive and worthy of the title of culinary masterpiece.
Secrets and Tricks
- For cooking, it is better to use homemade eggs, which are famous for their bright yellow yolks.
- If the vanilla flavor of baking is bored, then you can add cardamom, lemon zest, cinnamon, orange zest, almond flour to the muffins.
- To get a larger volume of dough, in order to make the baking better, and the cupcakes turned out to be airy and delicate in taste, it is recommended to beat the dough not manually, but using "kitchen helpers".
- The oven must be well warmed up. Download pastries should already be in a hot oven. Cooking time depends on the recipe. It can vary from 20 to 45 minutes.
- It is important to remember that any filling is added exclusively after whipping the dough.
- Experienced housewives say that it’s not worth opening the oven often, stirring the cupcakes. Like any biscuit, muffins do not like to be bothered. They do not accept temperature differences or careless movement.
It is also not recommended to quickly get pastries from the oven. Let the cupcakes cool down a bit. In this case, they almost independently move away from the edges of the form, without causing trouble with extraction. Decorating with icing or liquid berry (fruit) syrups is also better after the baking has cooled slightly.