Easter cupcake with candied fruits and raisins. Easter cupcake with candied fruits

The recipe for Easter cake with candied fruits for the holiday table has become very popular among housewives lately. Making a cupcake with candied fruits is quick and easy, and children will be delighted with the tasty delicacy. Each holiday has its own traditions regarding both customs and the festive table.

This holiday includes Easter, where Easter cake is considered a traditional Easter dish. Nowadays, people try not to waste time preparing Easter baked goods, but rather try to buy dessert at the grocery store. To avoid store-bought products on the holiday table, save the most delicious recipe for Easter cupcake with candied fruits and raisins!

Ingredients

• one and a half glasses of premium flour;
• one glass of sugar;
• 4 eggs;
• standard stick of butter;
• a packet of vanilla sugar;
• half a glass of light raisins;
• half a glass of candied fruits;
• a teaspoon of baking powder;
• lemon zest;
• cinnamon to taste.

Preparing Easter cake in the oven with candied fruit and raisins filling:

Before you start preparing a cupcake with candied fruits and raisins, soak the raisins in warm water in advance.

Preparing the dough for cupcakes
Softened butter is ground with sugar, but to better dissolve the sugar, you can grind it into powder in advance in a coffee grinder.

Add eggs and spices to the resulting mixture and mix until smooth. Then add softened raisins and candied fruits.

Before adding flour and baking powder, sift everything through a sieve, only then add to the cake batter. Mix thoroughly into a homogeneous mass.

Cooking a delicious Easter cupcake
Use a special muffin tin for baking. Lubricate the bottom with margarine; there is no need to grease the walls with fat, as it will become hot and will flow down, and then the baked goods will not rise and will not be fluffy. The dough is poured halfway into the mold.

Before baking, preheat the oven to 180 degrees. Easter cake takes 40 minutes to prepare. After cooking, immediately remove from the oven and let it cool. For beauty, you can sprinkle powder on a warm Easter cupcake as a decoration.

For those who want to make Easter baking original, use protein or chocolate icing instead of powdered sugar.

Protein glaze for Easter baking
For the protein glaze you will need the white of one egg, half a cup of powdered sugar and the juice of half a lemon. First, beat the whites until thick foam, then gradually add powder and lemon juice and beat everything thoroughly. The frosting for the cupcake is ready.

Chocolate frosting for Easter cake
For chocolate icing you will need a couple of tablespoons of cocoa powder, half a glass of sugar and 50 milliliters of clean water. Mix all the ingredients and place on low heat, stirring constantly to avoid lumps. After it boils, cook for a couple of minutes and turn off.

You should pour the cooled glaze over the baked goods, as it is liquid when hot.

This is just one way to make a holiday cupcake. They can be prepared with or without filling. Nuts, berries and fruit fillers are used as filling.

Berry jams made from currants, blueberries, strawberries and raspberries are good to use. Cinnamon, almonds, vanilla and ginger are added to add flavor. It all depends on what you like.

You can bake both in traditional forms and in portioned silicone molds. The choice is yours on how and in what to bake delicious cupcakes for Easter.

Now you know a delicious recipe for Easter cake with candied fruits and raisins and you can safely prepare for the bright holiday.

See another recipe for a delicious cupcake that you can prepare for Easter. A variant of making a cake with the addition of ginger, candied fruits and raisins.

For many centuries, before the Easter holiday, the tradition of painting eggs, baking Easter cakes and cooking has been preserved. Easter cakes, or kollikion from Greek - round bread is baked with prayers and pure thoughts. Every housewife cleans her house for the holiday and starts baking in a clean apron or apron. If baking is successful, then there is peace and prosperity in the house, this is an old sign. The prepared Easter cakes were never cut vertically, but after cutting off the top decorated with a cross, they were set aside, and then the remaining Easter cake was covered again and eaten, only lastly, in the end, as the most delicious part with special reverence. It seems that now the easiest way is to buy ready-made Easter cakes in stores, since there is a great variety of them. But, nevertheless, I wish every housewife to bake her own Easter cake, you will see how joyful you will be at this time and when you treat everyone to your amazing cake. And you can decorate it, embodying all your imagination and invention.

Easter cakes and muffins can now be bought without any problems in any baked goods department, but store-bought ones are not as tasty and not as elegant. In addition, it will always be a joy to bake a beautiful and tasty cake yourself, and preferably several at once. After all, this bright holiday should be generous and hospitable. It’s a pleasure for the family and a treat for the guests. So, choose the recipe that suits you best, and having prepared everything you need, we begin to cook. Let's put the dough:

Recipe: take 1 tablespoon of flour, 200 gr. yeast (wet in a briquette), a little sugar, warm milk (150ml), separate 20 yolks from the whites. Mix the yolks into the flour. Milk, sugar, sour cream, raisins (pre-fill them with boiling water, drain, squeeze and roll in flour). Add vanilla sugar, salt, lemon zest to the flour. Knead everything well with your hands, but you can also use a mixer or dough mixer. The dough is kneaded well and lags behind the walls of the dish. Place the prepared dough into a large, voluminous bowl to rise. Cover with cling film and leave for 40 minutes in a warm place. This process may take a little longer. Then, knead the dough and place it in prepared molds, which are pre-greased from the inside with oil. Leave for 40 minutes to rise, brush with beaten egg and place in a preheated oven at 180 C, bake until done, check with a wooden stick to be sure.

Important: While the dough is rising, mix the yolks with a spoon of sugar. Heat the milk so that it is warm, melt the butter, sugar and vanillin, grated zest in it. Soak the raisins for 10 minutes.

Ingredients: calculated for 3 kg of flour - 20 yolks, 750 g butter, 1 kg 200 g sugar, 600 g raisins, vanilla (bag), 1 teaspoon salt, 4 lemons (zest), 200 g yeast, 1 liter 200 ml - milk. You can take half as much. Place the dough in a warm place for 20-30 minutes! The Easter cakes turn out very tasty.

You will need for the recipe: Milk 250 ml, cream (15-20%) 200 ml, sugar 285 g, 5 eggs, butter 150 g, vegetable oil 50 g, fresh yeast 40 g (I have 3.5 tsp dry), a bag of vanilla sugar, flour 700-1000 g, salt 1 tsp.
I also added candied fruits, zest, freshly ground cardamom and nutmeg. Heat the milk slightly, approximately 35 degrees C, separate 50 ml from the total amount and dissolve the yeast and 1 tablespoon in it. spoon of sugar. Bring the rest of the milk to a boil. Gently add flour, stir so that there are no lumps. Heat the cream and pour it into the custard milk mixture. Mix everything well and leave to cool to room temperature. add the appropriate yeast to them and mix everything. Place the dough in a warm place.

This recipe makes amazing Easter cakes: tender, soft, fragrant! To make them look like this, you need the freshest products: sour cream, eggs, yeast, butter and of course, flour. Easter cakes can be baked with milk, cream, kefir, yogurt, fermented baked milk, with or without yeast. We put washed and dried raisins, candied fruits, poppy seeds, and nuts into the dough. You yourself can regulate the amount of products you need. Some bake a lot of Easter cakes at once, while others won’t need as many. From the specified amount of ingredients, you get 2 Easter cakes 11 cm high and 17 cm wide and 14 small Easter cakes 7 cm high and 6 cm wide.

Ingredients:
300 ml milk, 11 g dry yeast (or 50-60 g raw yeast), 3 eggs, 200 g sugar, 150 g butter, 250 g sour cream (15-20%), vanilla stick (or 2 tsp vanilla sugar), 300 g raisins,
700-800 g flour.

How to prepare the dough:
Heat the milk until it is slightly warm. Add yeast and 1 tsp to milk. Sahara. Pour 200-250 g of sifted flour and mix. Cover with a napkin or towel and place in a warm place. The dough is doubled, it will take 30-40 minutes.
Dough:
Beat eggs with sugar. Cut the vanilla stick and remove the seeds. Add eggs to the dough and mix. Add vanilla seeds (or vanilla sugar). Add softened (not melted) butter and mix. Add sour cream, mix. Pour in the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough. The dough must be kneaded well, it should not be stiff and should not stick to your hands. Cover the dough with a napkin or towel and put it in a warm place. The dough should rise well. Add raisins (pre-washed and dried) to the dough. Cover with a napkin or towel and place in a warm place. Let the dough rise well again. Grease the molds a little with oil. We spread the dough, filling the molds to 1/3 of the height of the mold. We wait for the dough to rise slightly in the molds and place in an oven preheated to 100 degrees, bake for 10 minutes. Then increase the temperature to 180 degrees and bake until done (about 30 minutes). As soon as the cake is browned, we check it for readiness; to do this, pierce it with a wooden skewer (or toothpick); if it is dry, the cake is ready. Decorate to taste. You can grease the top and sides with protein cream and decorate with confectionery sprinkles.

Many people ask the question: How to prevent the glaze fromcrumbled and your efforts were not in vain, useful advice: Add 1 teaspoon of instant gelatin with 2 tablespoons of water and leave to swell for 5-10 minutes. Pour 1 glass of sugar (+ vanillin) into 4 tablespoons of water and place on low heat, stirring until dissolved. There is no need to bring the syrup to a boil; it is important that only the sugar dissolves. If the sugar has not yet dissolved, then boil the syrup until the sugar is completely dissolved, otherwise the glaze will turn out grainy. Add the swollen gelatin to the sugar syrup, mix and beat with a mixer until the mass turns white and becomes fluffy. Add lemon juice. Let the glaze cool a little, but not completely - otherwise it will harden. (If you have super-fast gelatin, it is not always possible to cover all the cakes at once. Place the glaze in a water bath, it will become liquid again, and you can cover the cakes with it again). Now you can safely cut Easter cakes and cupcakes, the delicious glaze will not crumble or crack.

HAPPY AND HAPPY EASTER TO EVERYONE!

As traditional Easter baking, not only traditional Easter cakes made from yeast dough are often used, but also all kinds of muffins and cakes, popular in Western Europe.

Any cupcake can be prepared without fillers, adding shades of flavor using vanilla, cocoa, cinnamon and other aromatic spices, or by adding candied fruits, raisins, nuts, fruits or berries to the dough.

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Today I bring to your attention a recipe for a fragrant cupcake with candied cherries, based on a proven recipe from my old cookbook from the publishing house BURDA, which often helps me out on the eve of the holidays. This cupcake can be baked in a traditional cupcake pan with a hole in the middle, in portioned silicone molds, as well as in tall cylindrical pans for Easter.

We will need:

• 250 g flour
• 1 teaspoon baking powder
• 200 g softened butter or margarine,
• 200 g sugar
• 2-3 tbsp. spoons of powdered sugar for dusting (200 g of powder, if you will cover the cupcake with glaze)
• 4 eggs
• 1 teaspoon lemon zest
• 100 g dark raisins (cinnamon)
• a little cognac to pour over the raisins
• 1-2 packets of vanilla sugar
• 1/2 teaspoon chalked ginger
• a pinch of cinnamon and chalked cloves (add these ingredients to taste, they are optional)
• 70-100 g candied cherries or any other candied fruits
• margarine for greasing the pan

First of all, soak the raisins in cognac for half an hour.

Grind butter or margarine into foam with sugar, which can be ground into powder in a coffee grinder for better dissolution.

Gradually add eggs, spices and mix everything.

Then add candied cherries (candied fruits) and raisins.

Sift the flour and baking powder on top and mix everything thoroughly into a homogeneous dough.

Grease the bottom of the prepared pan with margarine and sprinkle with breadcrumbs (crushed almonds). Just do not grease the walls with fat, as it will flow down when heated, preventing the dough from rising.

The cake is baked in an oven preheated to 180 degrees for about an hour, after which we cool it on a kitchen rack. Sprinkle the warm cake with half the powdered sugar so that it melts slightly on its surface, then sprinkle the cold baked goods again with the remaining powder.

Easter baked goods prepared according to this recipe can be covered not with powder, but with glaze and traditional multi-colored sprinkles.

To do this, it’s easy to make a protein glaze, which you can read more about, or lemon glaze: 3 tbsp. Strain tablespoons of lemon juice through a fine sieve and mix with 200 g of powdered sugar, and then spread on the still warm cake.

Easy to prepare, soft, airy cupcake with raisins and candied fruits. What could be tastier with a cup of tea or coffee for breakfast, or with a spoonful of ice cream as dessert for lunch? Prepare this cupcake and please your loved ones with delicious and aromatic homemade cakes.

To prepare a cupcake with raisins and candied fruits, take the necessary ingredients. Milk and eggs should be at room temperature.

Chop the candied fruits or buy already chopped ones, pour hot water over the raisins and leave to swell.

Place the butter in the microwave for 1 minute; the softened butter should not be hot, otherwise the eggs will curdle.

Pour the oil into a deep bowl, add sugar, beat until smooth.

Add eggs, vanilla sugar and baking powder. Also beat until smooth.

Add milk and mix with a whisk.

Add the sifted flour, mix everything again until smooth so that there are no lumps.

Lastly, add candied fruits and raisins. My raisins are large, so I chopped them too.

Mix the dough thoroughly with a whisk one last time and let it stand for 10 minutes.

Line a baking pan with parchment and pour in the dough. If you are not sure about the quality of the parchment, grease it lightly with vegetable oil. Preheat the oven to 180 degrees, bake the cake for 40-50 minutes in the upper and lower heating mode. Check readiness with a wooden skewer.

Prepare tea or coffee and serve. The cupcake with raisins and candied fruits is ready, enjoy!