ingredients:
Butter – 205 g
Sugar – 200 g
Chicken egg – 3 PCs
Wheat flour – 265 g
Sugar – 200 g
Chicken egg – 3 PCs
Wheat flour – 265 g
The leaven – 10 g
Vanilla sugar – 10 g
Raisins, dark – 150 g
Powdered sugar – 10 g
Vanilla sugar – 10 g
Raisins, dark – 150 g
Powdered sugar – 10 g
Preparation:
Beat with a mixer softened butter until airy.
Add the sugar and continue whisking until then, until the sugar is dissolved.
Add eggs one at a time (take large, need about 170 grams without shell) and continue whisking.
Should you get a lush light weight. (If at this stage the weight a little exfoliate, do not worry, because after adding the flour all connect back).
Sift in a bowl the flour with the baking powder, add vanilla sugar and beat further. The result is a quite thick batter. If you take it on the shoulder blade and tilt, it should fall from a spoon in large pieces.
Wash the raisins, soak in boiling water for 2-3 minutes, then drain, roll in flour and add to the dough. Mix well.
Put the dough in a rectangular shape, greased and sprinkled with flour. With a wet knife or spatula, cut through the surface along, so that later on this place formed a smooth crack.
Bake in a preheated 160 degrees oven from 80 minutes to 1.5 hours
The finished cupcake sprinkle with powdered sugar.
The cupcake is ready.
Add the sugar and continue whisking until then, until the sugar is dissolved.
Add eggs one at a time (take large, need about 170 grams without shell) and continue whisking.
Should you get a lush light weight. (If at this stage the weight a little exfoliate, do not worry, because after adding the flour all connect back).
Sift in a bowl the flour with the baking powder, add vanilla sugar and beat further. The result is a quite thick batter. If you take it on the shoulder blade and tilt, it should fall from a spoon in large pieces.
Wash the raisins, soak in boiling water for 2-3 minutes, then drain, roll in flour and add to the dough. Mix well.
Put the dough in a rectangular shape, greased and sprinkled with flour. With a wet knife or spatula, cut through the surface along, so that later on this place formed a smooth crack.
Bake in a preheated 160 degrees oven from 80 minutes to 1.5 hours
The finished cupcake sprinkle with powdered sugar.
The cupcake is ready.