Easter Cupcake in the Microwave
by Editorial Staff
If you love festive pastries for Easter, but you do not have time, a recipe for a cake without yeast will help you out. Cooking Easter cake in the microwave.
Cooking: 30 minutes
Servings: 8
Ingredients
For the dough:
- Flour – 300 g (2 cups, 250 ml)
- Butter – 200 g
- Milk – 250 ml
- Eggs – 3 pcs.
- Sugar – 250-375 g (to taste)
- Raisins – 100 g
- Candied fruits – 50-100 g
- Baking powder – 10 g
- Vanilla sugar – 10 g
- Salt – 1 pinch
- Vegetable oil – for lubricating the mold
*
For glaze:
- Egg white – 1 pc.
- Powdered sugar – 100 g
- Lemon juice (optional) – 0.5 teaspoon
*
For decoration:
- Confectionery topping – to taste
Instructions
- Soak the raisins in hot water for 5-10 minutes. Dry. Drive eggs into a bowl. Add sugar. Beat everything well with a mixer.
- Melt the butter in the microwave (30 seconds) and cool to about 40 degrees. Add the melted butter to the eggs and sugar. Beat everything again and add milk.
- Mix everything well. Sift flour and mix with baking powder. Add flour to a bowl for 2-3 tbsp. Stir thoroughly all the time so that there are no lumps. The dough should be like thick sour cream.
- Add prepared raisins and candied fruits to the dough. Mix everything well.
- Grease the silicone mold with vegetable oil. Pour the dough into a mold. Place the dough in the microwave. Bake yeast-free cake in the microwave at 600 W for 15 minutes.
Let the finished cake stand in the microwave for 5 minutes.
- Make a glaze. Place the egg white in the freezer for 5-10 minutes. Beat the cooled protein with a mixer for about 3-4 minutes, gradually adding powdered sugar. You can add some lemon juice.
- Put the cake-cake (turn it over) on a plate. Cool and grease with protein glaze. Especially smeared the icing on a hot cake.
Decorate the Easter muffin with confectionery sprinkles. The yeast-free cake is ready!
Bon appetit and happy holiday!
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