The recipe for a classic cupcake

Cupcakes are the most common dessert, which is not very easy to prepare. They are different, but the whole hitch is that he gets up well and at the same time has time to bake from the inside. Unfortunately, this is not always possible. In this article, we will try to give a recipe for a classic cupcake, which has been known since the time of our grandmothers.

There is a recipe for the classic yeast and bezdozhzhevoy cake. We have the opportunity to try both in practice.

Let's start the preparation of the classic cupcake from the no-yeast method. To do this, we take the following ingredients, trying to strictly observe the given proportions: for flour in the amount of 500 grams you need to take 4 eggs, 400 grams of sugar, 1 large glass of milk, a pack of butter weighing 250 grams, a teaspoon of baking powder, a bag of vanilla sugar or Vanillin and a little more sugar powder to sprinkle the finished cake.

Now we turn to the very essence of the question of how to prepare a classic cupcake without yeast. Turn the mixer on high speed and beat the eggs with sugar until a double volume is achieved with respect to the original. This usually takes at least 5 minutes. You should already have melted butter, which is added to the egg-sugar mixture and carefully mixed with a wooden spatula. Now it's the turn of the flour, which we add gradually, mixing from the bottom up. And only after that we pour out the milk into the container with the test and again mix very well, adding the zest. Almonds, raisins or some other ingredients that you want to add to the cupcake to improve its taste.

If you follow the recipe of the classic cupcake and were punctual in everything, then you should get a not very liquid dough, in consistency comparable to a thick sour cream, which you pour into a mold that is richly greased with vegetable oil, and send the cupcake exactly for 1 hour into the oven, Heated to 60 degrees. When baking this cake you need to be very careful and do not slam the oven door, because the settled cupcake to lift no one has yet learned. Have patience, watch the dessert's state through the sight glass. Even after the necessary time has elapsed, be sure to check the cake's preparedness from the inside with a toothpick. If it is dry, then the preparation of a classic cupcake can be considered successful.

And how to prepare a classic cupcake for yeast, you ask. Next, we will discuss in detail the recipe for a classic cake baked in this way.

We need: 20 grams of yeast, 80 grams of sugar, half a teaspoon of salt, half a cup of warm milk, half a kilogram of flour, 1 packet of butter, which, as noted above, must be pre-melt. This is for the test. And as additives, we suggest you take chopped almonds, light varieties of raisins, any candied fruits and a peel of lemon or orange.

We will prepare the spit. To do this, dilute the milk with yeast with the addition of one teaspoon of sugar, cover the dishes with a lid and set aside for 10 minutes. While the yeast roam, take another bowl, pour out about 180 grams of the total amount of melted butter and mix it with sugar and salt. Now we add there the approached dough and we mix the dough. Again, cover the container with a lid and put it in a warm place for about 60 minutes. When one hour has passed, nuts, raisins and candied peel are added to the dough, and it all fits another one hour. After this, a loaf of elongated form is formed from the test. From one end of it a depression is made and the other end rolls down like a roll into this depression.

All! Now in a hot oven, heated to 200 degrees, for an hour. We take it out, sprinkle it with sugar powder, wait for it to cool down. And we drink tea with a delicious cake!