Easter cupcakes. Easter cottage cheese cupcakes

Preparing for Easter takes the whole pre-holiday week: housewives paint eggs, prepare Easter cakes, curd Easter and the most favorite family dishes for breaking the fast. If you don’t want to mess with yeast dough, instead of Easter cakes, you can bake Easter muffins. Sweet mini-cakes with the addition of raisins, dried fruits or candied fruits will save a lot of time, besides, they are very convenient to eat - they are served in portions, so the icing will not crumble, as when cutting traditional Easter cakes.

Cupcakes decorated with sugar icing and sprinkles will look very elegant and festive on the table. In taste, they are in no way inferior to traditional Easter pastries, they turn out lush and soft, with a pleasant aroma of vanilla and beautiful tall hats.

Dough Ingredients:

• chicken eggs - 2 pcs.;
• butter - 100 g;
• sugar - 200 g;
• salt - 1 pinch;
• vanilla - on the tip of a knife;
• 15-20% sour cream - 100 g;
• baking powder for dough - 1.5 tsp;
• raisins - 100 g;
• wheat flour - 200 g.

Glaze Ingredients:

• egg white - 1 pc.;
• powdered sugar - 200 g;
• vanilla sugar - 5 g.

Cooking time - 50 minutes.
Output - 12 pcs.

Easter cupcake recipe

1) Steam the raisins with boiling water, let them swell for 20 minutes (both light and dark pitted raisins are suitable for making Easter muffins). We squeeze the raisins from the water, dry them on a towel and roll in flour so that they do not sink to the bottom of the muffins during baking.

2) We beat the eggs into a deep bowl and add the butter, softened at room temperature (no need to melt in a water bath or in the microwave!). Beat with a mixer for 3-4 minutes until smooth. Depending on the quality of the butter and the degree of its softening, it may disperse completely or gather in pieces - do not worry, it will come to uniformity after the next step.

3) Add salt, sugar, vanillin, sour cream and baking powder to the butter-egg mixture. Beat with a whisk or mixer for 1-2 minutes until smooth.

4) Gradually introduce the flour, sifting it through a sieve, continuing to work with a mixer (flour will need 200 g = 1 glass with a high top). The result should be a thick dough, homogeneous and without lumps.

5) Add raisins and very gently mix the dough with a spoon from top to bottom.

6) We lay out the dough in molds - it is most convenient to use paper capsules or silicone molds that do not need lubrication (if you use iron molds, grease them with vegetable oil). We fill the molds to 2/3 of the volume, leaving room for the growth of the dough.

We put in a cold oven (so that the muffin caps do not crack), set the temperature to 180 degrees and bake for 25-30 minutes. We check the readiness with a wooden toothpick - if it comes out dry from the dough, then the pastries are ready.

7) While the cupcakes are cooling, prepare the icing sugar: beat the chilled protein until white, but not to peaks, gradually introduce powdered sugar and vanilla sugar. We cover the hats with icing using a culinary brush with natural pile (if there is none, carefully apply the icing with a teaspoon).

02.04.2017

The whole family usually gathers for Easter, so proven cupcake recipes will come in handy. Such a dessert can be taken with you as a gift or for a picnic. Making Easter cupcakes can become a good family tradition, because everyone can make and decorate cupcakes in their own way. Prepare delicious Easter cupcakes and have a bright and sweet holiday!
To calculate the weight of a particular product, a comparative table of measures and weights will help you.

Recipe 1. Easter cake with cottage cheese and raisins

Ingredients

For test:
✵ wheat flour (highest grade) - 280 g;
✵ cottage cheese - 260 g;
✵ chicken eggs - 3 pcs.;
✵ granulated sugar - 300 g;
✵ butter - 150 g;
✵ baking powder - 15 g;
✵ raisins - 80-100 g.
For glaze:
✵ powdered sugar - 1 cup;
✵ water - 3 tbsp. spoons;
✵ aromatic substances - optional;
✵ food coloring - optional.

Cooking

1. Beat softened butter with sugar at high speed mixer for about 5 minutes.
2. Put the cottage cheese and mix with a mixer.
3. Continuing to beat, beat in the eggs one at a time.
4. Add sifted flour with baking powder and beat at low speed.
5. Rinse raisins, dry, roll in flour and add to the dough.
6. Then put the dough into a form covered with parchment paper, place in an oven preheated to 170-180 ° C and bake for 50-60 minutes. Readiness to check with a match or a toothpick.
7. Cool the finished cake, remove it from the mold, turn it over and pour over with icing sugar or just sprinkle with powdered sugar.
8. For glaze sift powdered sugar through a sieve into a saucepan, add warm water with aromatic substances and heat, stirring, to 40 °. If the glaze is too thick, you need to add a little more water, and if it is liquid, powdered sugar. The icing can be dyed any color with natural food coloring.

● To speed up drying and improve the quality of the glaze, you can add 3 egg whites instead of water (ie replace every 1 tablespoon of water with 1 egg white).
● If the Easter cake stays in the refrigerator until morning, it will be even tastier.

Recipe 2. Easter cake with tangerines

Ingredients:

✵ wheat flour (highest grade) - 1 cup;
✵ starch - 1 tbsp. spoon;
✵ chicken eggs - 3 pcs. large or 4 pcs. small;
✵ granulated sugar - 1 cup;
✵ salt - 1 pinch;
✵ tangerines - 3 pcs.;
✵ butter - 2 tbsp. spoons (for greasing the mold);
✵ icing sugar - for sprinkling.

Cooking

1. Peel the tangerines, divide into slices and cut into pieces.
2. Carefully separate the egg yolks from the whites. Place the whites in the refrigerator for now. Grind the yolks with 1/2 cup of sugar until almost white (the sugar should dissolve), and then beat with a mixer until fluffy.
3. Lightly salt the egg whites, beat in a steep foam and, continuing to beat, gradually add the rest of the sugar.


4. Combine the beaten egg yolks and whites, gently stirring in one direction, add the sifted flour with starch and mix everything gently, trying not to extinguish the foam.
5. At the end of the dough kneading, add pieces of tangerines.
6. Lubricate the form with butter, lightly sprinkle with flour, pour the dough into it, place in an oven preheated to 180-190 ° C and bake for 25-30 minutes (readiness can be checked with a toothpick).


7. Let the finished Easter cake cool, then carefully remove it from the mold and sprinkle the entire surface with powdered sugar through a strainer.

Bon appetit, festive mood and happy Easter!

Recipe 3. Easter tangerine cupcake

We present you a recipe for a simple but unusual Easter dessert. Incredibly tasty and fragrant citrus cake in glaze is prepared in just half an hour.

Ingredients:

✵ wheat flour (highest grade) - 320 g;
✵ chicken eggs - 5 pcs.;
✵ baking soda - 12 g;
✵ granulated sugar - 260 g + 2 tbsp. glaze spoons;
✵ salt - 10 g (1 pinch);
✵ vegetable oil - 120 ml;
✵ tangerines - 6 pcs. large or 8 pcs. small;
✵ tangerine zest - 1 tbsp. spoon.

Cooking

1. Squeeze juice from tangerines and strain. The juice will go into the dough, but do not forget to leave 2 tbsp. spoons to prepare the glaze!
2. Carefully separate the egg yolks from the whites. Place the whites in the refrigerator for now. Grind the yolks with sugar, and then add vegetable oil, tangerine juice with zest and beat with a mixer, gradually adding the sifted flour with soda.
3. Separately, beat the chilled egg whites with salt into a thick foam, combine with the main mixture, gently mix with a spatula.


4. Grease a cake mold with butter, sprinkle with flour, fill with dough halfway, place in an oven preheated to 160-180 ° C and bake for 30 minutes.
5. Ready for frosting. Connect 2 tbsp. spoons of sugar and 2 tbsp. tablespoons of tangerine juice and put in a water bath until the sugar is completely dissolved.


6. Easter cake should be poured with icing 5 minutes before readiness. You can also sprinkle with small multi-colored decorations or candied fruits.

Bon appetit, festive mood and happy Easter!

Recipe 4. Yeast Easter Cupcakes

We bring to your attention a universal recipe by which you can bake not only Easter cakes, but also small cupcakes for Easter. The dough for Easter cupcakes is prepared with yeast, on a dough, in the usual way. Due to the fact that the recipe contains butter and sour cream, the result is a great rich pastry. As fillers for Easter cupcakes, you can use raisins or any candied fruit. Easter cupcakes always turn out very beautiful, tasty, fragrant and festive.

Ingredients

For test:
✵ wheat flour (highest grade) - 450-500 g;
✵ milk - 200 ml;
✵ dry yeast - 1 sachet (11 g);
✵ sour cream - 100 g;
✵ butter - 200 g;
✵ chicken eggs - 4 pcs.;
✵ granulated sugar - 180-200 g;
✵ salt - 1 pinch;
✵ vanilla sugar - to taste;
✵ raisins (or candied fruits) - optional.
For glaze:
✵ powdered sugar - 1 cup;
✵ egg white - 1 pc.;
✵ lemon juice - 2 tbsp. spoons;
✵ multi-colored sprinkles - for decoration.

Cooking

1. For dough, dissolve dry yeast and 1 tbsp. a spoonful of sugar in a small amount of warm milk, leaving for a while. When everything is activated and the fluffy hat rises, add another half of the milk and about 100 g of flour, knead the dough and leave for 30 minutes in a warm place.
2. Melt the butter slightly and mix with sugar until completely dissolved.
3. When the dough rises, add the rest of the ingredients, knead a thin yeast dough and leave it for 1 hour in a warm place to rise.
4. If raisins are to be used, then they should be washed well, dried with a paper towel (or rolled in flour), added to the risen dough and mixed well.
5. Divide the finished dough into cupcake liners. Don't be embarrassed that the dough turns out to be thin - it's not scary. It will rise very well, so the molds should be no more than half filled so that it does not go over the edge during baking.
6. Let the dough in the molds rest for 20 minutes, then place in an oven preheated to 180-190 ° C and bake small cupcakes for about 30 minutes.
7. For glaze: Beat the chilled egg white into a strong foam, gradually adding powdered sugar. And only at the very end add lemon juice.
8. Ready-made Easter cupcakes cover with protein icing and decorate with small multi-colored sprinkles.

Bon appetit, festive mood and happy Easter!

Recipe 5. Easter Coconut Cupcakes

We offer you to prepare a delicious Easter dessert: vanilla muffins with cream cheese cream and coconut flakes.

Ingredients

For test:
✵ wheat flour (highest grade) - 200 g;
✵ baking powder - 1.5 tsp;
✵ fresh milk - 120 ml;
✵ chicken eggs - 2 pcs.;
✵ butter - 115 g;
✵ granulated sugar - 200 g;
✵ salt - 0.5 tsp;
✵ lemon zest - 1 teaspoon;
✵ vanilla extract - 1 tsp.
For glaze:
✵ powdered sugar - 300 g;
✵ milk (or cream) - 1 tbsp. spoon;
✵ butter - 55 g;
✵ cream cheese (soft) - 115 g;
✵ vanilla extract - 0.5 tsp.
For decoration :
✵ coconut flakes - 2 cups;
✵ Egg-shaped candy ("M&M's" or "Robin Eggs").

Cooking

1. In a separate bowl, mix the sifted flour, baking powder, salt and lemon zest.
2. Beat softened butter with a mixer for 1-2 minutes. Add sugar and beat for another 3-4 minutes at medium speed. Whisking continuously, beat in the eggs one at a time and add the vanilla extract.
3. Then, while stirring with a mixer at low speed, gradually add the mixture of flour (in 3 steps) and milk (in 2 steps), starting and ending with flour. You should get a homogeneous mass.
4. Lightly grease muffin cups (12 pcs.) or line with parchment paper and fill halfway with batter.
5. Place the filled molds in an oven preheated to 180 ° C and bake for 18-20 minutes (readiness to check with a toothpick: it should be dry).
6. Remove the finished cupcakes from the oven and cool completely on a wire rack.
7. For glaze beat softened butter with a mixer. Continuing to beat, first add soft cream cheese, then ‒ sugar with vanilla extract. Then add a little milk (cream) and beat until smooth.
8. Using a silicone brush, coat each cupcake with icing, sprinkle thickly with shredded coconut, and decorate with small multi-colored egg-shaped sweets ("M&M's" or "Robin Eggs").
These cupcakes can be stored in the refrigerator for several days. But before serving, they need to be brought to room temperature.

Bon appetit, festive mood and happy Easter!

Recipe 6. Easter cupcakes with raisins

Easter cakes have always been a table decoration for the Easter holiday. Traditionally, Easter cake, colored eggs, and cottage cheese Easter are on the table. Not everyone can bake Easter cakes from yeast dough, but delicious airy muffins covered with protein glaze can easily replace them. The advantages of such a dessert are in originality and taste.

Ingredients

For test:
✵ wheat flour (highest grade) - 200 g (1.5 cups);
✵ chicken eggs - 2 pcs. + 1 yolk;
✵ sour cream (or kefir) - 100 g;
✵ butter (or margarine) - 100 g;
✵ seedless raisins (candied fruits, dried apricots) - 100 g;
✵ baking powder for dough - 2 teaspoons;
✵ granulated sugar - 180-200 g (1 cup);
✵ vanilla sugar - 8 g (1 teaspoon);
✵ salt - 1 pinch.
For glaze:
✵ powdered sugar - 160-180 g (1 cup);
✵ lemon juice (freshly squeezed) - 1 teaspoon;
✵ egg white - 1 pc.
For decoration :
✵ multi-colored confectionery topping.

Cooking

1. Sort the raisins and soak in hot water for 15-20 minutes so that they swell a little. Then lightly dry it on a paper towel and roll in flour. This is done so that the raisins do not sink to the very bottom during baking, but are evenly distributed throughout the product.
2. In a deep bowl, beat into foam and grind with sugar 2 whole eggs and 1 yolk (leave 1 protein for making glaze). Continuing to beat, add softened butter. The mixture should be homogeneous or with small lumps of oil.


3. Then add sour cream, baking powder, salt, vanilla sugar and beat the ingredients for several minutes.
4. Gradually pour the sifted flour into the resulting homogeneous mass, stirring constantly. The dough should not be steep: barely slide off the spoon.
5. At the end of the batch, add the prepared raisins and mix thoroughly with a spoon from the bottom up.


6. Grease steel molds for muffins with oil (silicone and paper ones do not need this), fill with dough a little more than half (otherwise the muffin will have nowhere to grow), place in a cold oven, set the temperature to 180 ° C and bake for about 30 minutes. Readiness can be checked with a match or a toothpick (by sticking it into the pastry, it should come out dry).
7. Remove the finished cupcakes from the oven and leave to cool.


8. For glaze: beat the chilled egg white, but not to peaks. Then gradually add powdered sugar in small portions and at the end - freshly squeezed lemon juice.
9. Cover the cupcakes with egg white frosting and decorate with multi-colored confectionery sprinkles on top.
After the glaze has hardened, the Easter dessert can be served on the festive table.

Bon appetit, festive mood and happy Easter!

All Orthodox people honor and celebrate the holiday of the Bright Sunday of Christ (Easter) and in every house on this day they try to serve the most delicious and satisfying treats to the table. Among these dishes, Easter cake occupies a special place, which I decided to write about.

Homemade Easter cakes are a symbol of Easter and according to popular belief, a girl should eat 12 pieces of such a cake in order to get married soon (I don’t know about guys ...).

Of course, today these pastries can be bought in the store, but believe me, they cannot be compared with those sweet, fluffy pastries that you can make at home, putting your soul into it. Therefore, we will cook cupcakes at home, and I already gave a selection of good recipes, and I decided that for Easter 2018 we need to diversify the menu.

To prepare the dough you will need:

• Flour (highest grade) - 1 kg.
• Warm milk (it is better to take melted milk) - 2 cups.
• Eggs - 6 pcs.
• Margarine for baking - a pack (250 gr.
• A pinch of vanilla.
• A glass of sugar.
• A bag (40 gr.) Or 2 tablespoons of dry yeast.
• A glass of peeled pumpkin seeds.
• A glass of various candied fruits (half will go to the dough, and the second half to decorate the buns).

Sweet Glaze Ingredients:

• One egg white.
• 3 spoons of powdered sugar.
• 1 teaspoon lemon or lime juice.
• A pinch of salt.

Step by step cooking process

1. Mix a teaspoon of granulated sugar with dry yeast in an enameled bowl, pour it all over with warm milk, mix.

2. Add flour to the indicated products, about a couple of glasses, knead the dough and put it in a warm place, for example, near the battery, for 60-80 minutes. All this time, do not touch the magic mass and, best of all, do not even look at it. Remember that this product loves silence, so try not to slam doors, swear, listen to loud music, etc. until it suits.

3. Separate the whites and yolks from six eggs.

4. Add vanillin, 200 grams of softened margarine and the remaining sugar to the yolks, beat this mass. Mix it all into the dough when it rises.

5. Next, take care of the proteins, they need to be beaten into a steep foam, then add this foam to the rest of the products, add all the remaining flour, knead thoroughly with your hands, put the mass in heat for another hour, covering it with a paper towel.

6. While the pie mass is coming up, peel the seeds, chop them into smaller pieces, mix with half a serving of candied fruits.

7. Prepare baking dishes, grease each with the melted remaining margarine.

8. Take the dough, knead candied fruits and seeds into it, spread the product into cells, filling them halfway, leave it like this for another fifteen minutes. It should rise and completely fill the forms.

9. Turn on the oven to heat up to 160 degrees.

10. Set to bake by increasing the temperature in the oven to 180 degrees. The baking time depends on the size of your cupcakes.

11. While the Easter cakes are cooking, beat the egg white into foam, add salt, sugar, lemon juice to it, with the resulting dense glaze, you need to pour the finished buns as soon as they are baked.

12. Sprinkle candied fruits over the icing, leave the cake to cool, and then remove from the molds. Easter cupcakes will be completely ready only in a day, that's when they can be served at the festive table, shine in the church, handed out to friends and relatives.

Easter cakes 2018 with raisins

Ingredients for baking:

• High-grade white flour - 0.5 kg.
• Fatty milk (fat content from 3.2%) - 0.5 l.
• Powdered sugar - 100 gr.
• Sweet cream butter - 60 gr.
• Washed raisins - a glass.
• Dry yeast - 20 gr.
• Eggs - 2 pcs.
• Baking powder or slaked soda - 10 gr. or 1⁄2 tsp. lies.
• Vanilla sugar or vanillin - to your own taste.
• A pinch of salt.

For decoration:

• White of two eggs.
• Half a glass of sugar.
• Juice of half a lemon.
• Any confectionery topping.

How to make Easter cakes with raisins

- Heat the milk, but do not bring it to a boil, add 4 tablespoons of powder to it, a little salt, the same amount as powdered flour and dry yeast, stir and put in a warm place for 40 minutes.

- When the yeast composition rises, add melted or softened butter, the remaining sugar, half a portion of flour, vanillin, baking powder and eggs into it, mix everything well with your hands and put it in heat again for 1.5 hours.

- Mix the washed raisins and the remaining flour into the finished ripened dough. At the same time, add flour until the mass becomes viscous, dense.

On a note! When kneading, grease your hands with vegetable oil, then the dough will not stick to your fingers.

- Spread the resulting mass into molds, greased with margarine or butter, while from the top of the mold there should be as much space as you put the dough. Let stand for about 30-50 minutes, they should double in volume. - Preheat the oven to no more than 170-180 degrees, insert the products and bake them until cooked.

- After the pastries are ready, take them out and immediately brush them hot with a cream made from whipped proteins, lemon juice and sugar.

- Top Easter treats with any confectionery topping.

Required set of products:

• Warm full fat milk - 2 cups (400 ml)
• Dry yeast - 15 gr. (can be replaced with raw, then you need a small package - 60 gr.)
• Natural yogurt - 80-100 gr.
• High-grade wheat flour - 1.2 kg.
• Five eggs.
• A glass of granulated sugar.
• 1/3 tsp. vanillin.
• A glass of raisins.
• Butter - 200 gr.
• Cognac sweets - 6 pcs.
• Powdered sugar for sprinkling.

The process of making Easter cupcakes step by step

- In milk heated to 30-40 degrees, stir a spoonful of sugar, the same amount of flour and yeast.

- After 15 minutes, add half of all the flour and yogurt to the existing composition, mix well, cover with paper and set aside for 50 minutes. During this time, the cooked dough will do.

- Separate the whites and yolks from each other.

- In a separate bowl, grind the sweets with a fork, add the yolks, sugar and vanilla to them, mix.

- Whisk salt and whites into foam.

- First, pour the mass with yolks into the approached dough, mix, then immediately the composition of proteins and melted butter (150 gr.), Mix as well.

- Now add the rest of the flour to the dough, make a batch and again send it all to a warm place for an hour.

- Rinse the raisins, instead of it, by the way, you can take candied fruits, drain all the water, squeeze the product well, mix it into the dough.

- Grease muffin tins with the remaining oil. Pour into each prepared mass so that it fills only half of the cupcake. Leave the food for a short time until the dough rises and fills the molds.

“Now you can send it to the furnace. We preheat the oven, put the pastries, cook until the buns are baked. Cooking temperature 160-170 degrees, the time depends on the size of your molds. The larger the item, the longer the cake will take to cook.

- When the cupcakes are ready, take them out of the oven, but don't take them hot out of the molds, otherwise they will lose their shape and be ugly. Let the cake cool, take it out, sprinkle with powdered sugar and you're done!

A large cake of sweet puff pastry. Delicious Easter cake (video)

When you expect a lot of guests for the holiday. then you need to quickly cook something big to treat everyone and it was very tasty. Here is a ready-made solution for Easter 2018.

Useful tips for cooking Easter cakes so that they turn out beautiful, appetizing, fragrant and tasty.

Do not heat the oven too hot, a temperature of 160-170 degrees is enough for baking. In this case, it is important to put the cupcakes in an already heated place.

Open the oven as little as possible during baking, or better not open at all, otherwise the buns may lose their shape.

Take out finished shell products only when they have completely cooled down.

The most beautiful Easter cakes for Easter are obtained if they are baked in forms made of thin tin.

Take only fresh yeast for baking, if a specific smell has already gone from the product, it is better to refuse it.

It is best to pass the flour through a sieve before using it, so it will become more tender, which means that the muffins will be more loose and tasty.

Do not spare eggs for the dough, in this case, depending on the recipe, up to 15 eggs can be used for each kilogram of flour.

The dough for Easter buns should be neither thick nor too liquid, and it should come up in a warm place at least twice.

Be sure to grease the baking pans with butter or margarine, you can lay parchment, but it must also be greased, otherwise the ready-made ruddy cupcakes will simply not be available.

The finished cake can not be decorated, but you can decorate it at your discretion, for example, with nuts, icing, any thick cream, candied fruits, chocolate, decorative sprinkles, etc.

Bright holidays to you, good mood, good luck and all the best!

I share an interesting recipe for the so-called Jamaican cake - fragrant and very easy to prepare. The taste of the cupcake resembles lean pastries on tea, but instead of tea brewing, syrup boiled on raisins with spices is used here. It is he who gives the baking a characteristic caramel color. Thanks to the bouquet of spices, the cake turns out spicy and slightly sweet, but it is important not to overdo it here - too much cinnamon and vanilla will make the taste so bitter that it will be impossible to eat!

Will it become a full-fledged replacement for a rich Easter cake? Of course not, this is primarily a cake, besides lean and yeast-free. However, if you are a vegetarian or for some other reason prefer lean pastries, the cupcake will fit perfectly as an Easter cake. Yes, the structure of the dough is not so loose and porous, because there is no fermentation process, there are no eggs and butter in the composition, there is no milk flavor. But on a vegetarian table, a Jamaican cake baked in the form of an Easter cake or a ring can take a festive place. Especially if you decorate it with a snow-white hat of icing and bright sprinkles. The recipe will also appeal to novice cooks who have not yet decided to take a swing at a rich yeast Easter cake, but really want to decorate the table with festive pastries. You have to start somewhere, and the Jamaican veggie cake is a good choice!

Total cooking time: 50 minutes
Cooking time: 30 minutes
Yield: 1 serving, 300 g

Ingredients

• wheat flour - 200 g
• water - 1 tbsp.
• raisins - 1 tbsp.
• sugar - 4 tbsp. l.
• ground cinnamon - 3 chips.
• nutmeg - 1 chip.
• vanillin - 1 chip.
• salt - 1 chip.
• baking soda - 1.5 tsp
• vegetable oil - 1.5 tbsp. l.
• citric acid - 0.5 tsp.

How to cook vegan cake

We wash the raisins by changing the water several times. Add sugar, salt, vanilla, cinnamon and nutmeg. Fill with clean cold water and put the pan on the fire.

Bring to a boil and simmer over low heat for 2-3 minutes. You can add 1 star anise to enhance the flavor (don't forget to take it out when the raisins are boiled in syrup!). We put soda in a boiling fragrant mixture, mix quickly and remove the pan from the heat. When soda is added, its reaction should occur - it will foam strongly and go out after a few seconds. Cover the boiled raisins with a lid and leave to cool in syrup for 10 minutes.

Important! If the raisins are too sweet, then the soda in boiling water may not be completely extinguished. Therefore, for insurance, add 0.5 tsp to the dough. citric acid (it can be mixed with flour). Then the baking will not taste like soda.

Sift flour into a deep bowl (200 grams is 1 glass with a good top), add refined vegetable oil and pour in warm syrup with raisins.

Thoroughly mix the dough with a tablespoon until smooth. It should turn out moderately liquid, a little thicker than on pancakes.

For baking, an ordinary iron pan for paska, which must be greased with oil, is suitable. It is very convenient to bake in special disposable paper molds that do not need lubrication. Inside, you can put a sheet of parchment paper so that it protrudes beyond the edges of the mold and chop it off at the top with a stapler - this will prevent the “cap” of the cake from burning, besides, the paper mold will not get oiled and will look more neat.

We fill the baking dish not to the very top, leaving room for the dough to rise. Bake in a preheated oven at 180 degrees for 25-30 minutes, check the readiness with a wooden skewer. In a medium mold, designed for a 300-gram cake, the cap grew about 5 cm above the edge and cracked beautifully.

Let the cake cool completely in the oven and decorate with powdered sugar or icing.

The recipe for Easter cake as a cake can be used both during preparations for Easter, and for any other holiday for relatives and friends. What is the difference between a cake and a cake? After all, in appearance they have a similarity.

Recall that Easter cake is a special type of festive bread for the Bright Resurrection of Christ. As a rule, it is baked from yeast dough. Easter cake is rich in butter, in some recipes sour cream and cottage cheese, as well as sugar and chicken eggs.

Some Easter cakes are prepared even on yolks. It is indicated that the housewives added, depending on the volume of the dough, from 20 to 50 (!) Yolks. It was customary to knead a lot of dough, because expect guests for Bright Week! And don't go visiting empty-handed either.

The creation of Easter cake is a kind of sacrament. Not all modern housewives adhere to ancient traditions. And earlier in Rus', culinary masters, when preparing Easter baking, prayed, they certainly put on clean, bright clothes, and the dough was prepared with the same bright thoughts.

Over time, the assortment of Easter pastries was expanded to include cakes, which are prepared according to recipes similar to Easter cakes. A slight difference is that it is customary to add baking powder (baking soda or baking powder) to the dough for muffins, and yeast is less commonly used.

For the rest of the ingredients, the recipes for cupcakes are almost identical to the recipes for Easter cakes. Add granulated sugar, butter and chicken eggs. You can put finely chopped dried fruits, raisins, nuts, chocolate chips or candied fruits into the dough for cupcakes.

Cupcakes are baked at a moderate temperature, and the molds are pre-lubricated with butter and sprinkled with flour. Below are two recipes for cupcakes. They do not contain the classic recipe of exclusively cake, since we will use yeast, or Easter cake, since we will use soda.

But both recipes will surely be among your favorites, because the process of their preparation does not take much time, but they turn out to be very tasty. Like a Venetian Easter cake, for which it is enough to knead the dough and put it in a bread machine, and a delicate cottage cheese cake rich in raisins, for which the dough does not have to be aged several times.

Venetian Easter cake

This recipe for a delicious cupcake-like cake involves cooking in a bread machine. Alternately, you will lay and the bowl in the right proportions of the ingredients, and then bake at a certain temperature. Below is a recipe for Easter cake like a cupcake (with photo).

Ingredients:

1. Milk - 1.5 cups
2. Honey - 3 tbsp. l.
3. Butter - 60 g
4. Vegetable oil - 3 tbsp. l.
5. Granulated sugar - 1/3 cup
6. Chicken egg yolks - 4 pcs.
7. Salt - 1 tsp
8. Dry yeast - 1 tbsp. l.
9. Vanillin - on the tip of a knife
10. A mixture of raisins and candied fruits - 1 cup
11. Powdered sugar for decoration

Step 1

Prepare raisins and candied fruits. Steam raisins in hot water, pat dry with paper towels and mix with candied fruits. Sprinkle well with flour and mix.

Step 2

The bowl of the bread machine will first be filled with liquid ingredients. Pour in warm milk. After that - melted, also warm (but not hot!) Butter. Then - vegetable oil. After that - liquid honey and egg yolks.

Step 3

Next step is to add dry ingredients. Pour in salt and sugar. Add dry yeast using a measuring spoon (or a regular tablespoon). Add some vanilla.

Step 4

Start adding flour to the mixture in batches. After that, put the bowl in the bread machine and turn on the desired mode. After about 20-25 minutes, a beep will sound. At this time, you need to add raisins and candied fruits. Close the bread maker and wait for complete kneading.

Step 5

At the end of kneading, the dough will turn out to be liquid and light, reminiscent of the consistency used to make pancakes. After that, you will not open the lid of the bread machine for about three hours.

Step 6

The cooled cake should be sprinkled with powdered sugar on top. Cut the cake with a sharp bread knife after it has completely cooled. Such a delicious cupcake instead of Easter cake can be prepared not only on the Bright Resurrection of Christ, but also for any other family holiday.

Notes

Which mode in the bread machine to choose

Such a cake-cake is baked in a bread machine in the “sweet bread”, “cake”, French bread mode. Choose according to your bread maker model. Please note that such a cake is baked for at least 3.5 hours. Depending on this, select the mode.

Taking the cake out of the bread machine

When the program for baking the cake-cake in the bread machine is completed, take out the cake hot. The cake should cool outside the bowl in which it was baked.

Cottage cheese cake

The recipe for a curd cake-cake has one secret, on which the entire success of cooking will depend. In almost all stages, you will use a mixer. Beating the dough will take a long time, but the result is worth it.

Ingredients:

1. Chicken eggs - 2 pcs.
2. Granulated sugar - 350 g
3. Butter - 150 g
4. Curd - 250 g
5. Vanilla - on the tip of a knife
6. Soda - ½ tsp
7. White flour of the highest grade - 2 cups
8. Raisins - 100 g
9. Vegetable oil for greasing the mold
10. Powdered sugar for decoration

Step 1

Crack the eggs into a deep bowl. Beat the eggs at the maximum speed of the mixer until fluffy and airy foam is obtained.

Step 2

With the mixer running, add the sugar to the beaten eggs. Continue beating until the sugar is completely dissolved.

Step 3

Melt the butter first in the microwave or on the stove, but do not overheat and in no case bring to a boil. Add the melted butter to the egg-sugar mixture, continuing to beat with a mixer.

Step 4

Add the entire amount of cottage cheese provided for in the recipe to the mixture. In our case, one pack.

Step 5

Start adding flour to the dough. First, use a spoon to take a little flour - about a third. Mix with a mixer.

Step 6

Extinguish soda with vinegar. Mix well. Pour the mixture into the dough. Mix very well with a mixer. Since at this stage the dough will already be quite thick, you can change the nozzles in the mixer, designed specifically for mixing the dough. Or you can initially use a food processor for mixing.

Step 7

Add a little vanilla to the dough - there will be enough volume on the tip of the knife. Continue adding flour to the dough in batches. The recipe says 1-2 cups flour. Its volume will depend on what kind of cottage cheese you use - fatty, wet or dry crumbly. Your task is to achieve the desired dough density. The consistency of the dough should be slightly thicker than fat sour cream.

Step 8

Add pre-prepared (steamed with hot water and rolled in flour) raisins to the dough. If desired, you can add another 50 g of candied fruits to the dough.

Step 9

For baking a cottage cheese cake, it is best to use a mold and a cone in the center. There will be a hole in the center of the cake. You can use a special silicone mold or a metal one. In diameter, one should be no more than 12-15 cm. Such a cake will bake well. You can bake these cakes in cupcake tins. In this case, the dough will also bake well and retain lightness and airiness.

Step 10

From the inside, including the cone in the center, grease with vegetable oil. Fill out the form with a test. Leave the dough in the form just on the table. Enough 5-7 minutes. The oven must be heated to 200 degrees. Before you put the dough in the form in the oven, reduce the temperature to 160 degrees. Bake for about 40 minutes. Check readiness with a wooden stick - a skewer or a match. By the way, you can bake such a cake as a cupcake in a slow cooker.

Step 11

This is what the finished cake will look like. Sprinkle the top with powdered sugar and then sprinkle with sprinkles.

Notes

Butter in cheesecake

If the oil is still overheated, be sure to wait for it to cool, only then mix with the rest of the ingredients. If you add hot butter to the egg-sugar mixture, the proteins will immediately curl up.

Which cottage cheese is better to use

In this recipe, any cottage cheese is suitable - both homemade, fatty, and store-bought less fat. The only thing you need to pay attention to is its freshness and acidity. If the cottage cheese is sour, slightly increase the amount of sugar.

Vanilla or essence?

Do not add vanilla essence to the cheesecake batter. It is best to add just vanilla powder. We have already talked about how to bake Easter cakes and muffins. Decorate them in the same way as in this recipe.