Cupcake with Raisins “Capital”
by Editorial Staff
Today I propose to cook a very tasty, delicate, crumbly and aromatic cake with raisins, or as it is called – “Stolichny” cake. The one with a large longitudinal crack in the middle and a lot of raisins inside. Such as it was before, back in those ancient delicious times. The taste of childhood, if I may say so.
Cook: 30 mins
Servings: 10
Ingredients
- Butter 82% fat – 170 g
- Eggs – 150 g (3 pcs.)
- Fine sugar or powdered sugar – 170 g
- Raisins – 170 g
- Wheat flour – 240 g
- Salt – 2 g
- Baking powder – 3 g
- Vanillin – 0.5 g (1 pinch)
- Vegetable oil – for lubricating the mold
- Powdered sugar – for sprinkling on the cake
Directions
- Small clarifications on the products: eggs should be at room temperature, butter – softened, flour – sifted. Raisins must be poured with boiling water in advance and left for 5 minutes, then rinsed and dried on a napkin. Otherwise, it will pull moisture from the dough.
- To the raisins (I have dark and light) I add 1 tablespoon. a spoonful of flour from the total amount, mix and set aside for now.
- I add baking powder to the remaining flour, mix and also set aside for now.
- Beat softened butter with salt, vanilla and fine sugar until white for 4-5 minutes.
- Then I introduce eggs one at a time (be sure to at room temperature, otherwise the mass may stratify). After each egg, beat the mass for 1 minute.
- When I have added all the eggs, I continue to beat for another 4-5 minutes. The mass will be fluffy, tender, creamy.
- Then in 2-3 passes I add flour with baking powder. I stir.
- The dough will be smooth and very beautiful!
- And at the very end I add raisins. Mix again.
- I grease the form in which I will bake the cake with vegetable oil (sides and bottom) and cover with parchment. The size of my form is 7.5x10x20 cm, the volume is 1 liter.
- I pour the dough into a mold, level it. I send it to the oven, preheated to 170 degrees, for 60-80 minutes. It all depends on your oven, my cake was baked for 80 minutes.
- Check the readiness of the cake with a wooden stick. If the cake will be very reddened, and still remain moist in the middle, cover it with foil.
- Let the finished cake cool slightly, take it out of the mold and leave it on the wire rack until it cools completely.
- Sprinkle the completely cooled muffin with icing sugar.
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