First, prepare the raisins. Wash and fill with boiling water for 10-15 minutes. Skins in a sieve and let dry...

Interrupting margarine (room temperature) and sugar. There are nuances: if You have a powerful kitchen machine – throw all in a bowl and killed. If a regular hand mixer – better to help him out and pre-mash the margarine with the sugar regular table spoon. I want to say about margarine: the GOST is butter, but I was told that even in Soviet times, never used the oil (at least at this bakery), but only margarine. Of course, it needs to be of good quality, and not the white mass, which is often sold in the markets...

Pour in egg, add vanilla and ammonia, and again interrupting. For reference – 240 g melange is about 5 five medium eggs. Not small, but not picking..

Gradually add the sifted flour, continuing to knead...

In a number of techniques techniques to add raisins. In this step, you have to knead for a long time, for that would be the raisins more or less evenly distributed on the test...

Distribute dough in greased with vegetable oil form and give ten minutes to stand up. This is not proving. Test just need a little "calm down" after whipping and shifting in shape. Test weight – 1360 g, respectively, obtained at 680g per form... Forms 170*115 mm (top), 95 mm height, the volume was measured and a water measuring bottle - 1120 ml for the region.

Put in heated to 190 the oven. Bake for 70 minutes. Details: at work – 180 exactly 1 hour, but there is professional equipment with sensors, transducers, Convention, Padovani and "whistles." At home in the gas oven 65 minutes riding. House in little El. the oven 70 minutes on the bottom ten...

After a time the extracted form from the oven and leave for 15-20 minutes alone. "Shakes out" cupcakes from the forms (very gently - very gentle) and let it cool down completely. Emphasize to cool completely!

Sprinkle with powdered sugar. Served with tea. Very tasty...

Bon Appetit!!! Last thing: sometimes it happens that the raisins "falls" to the bottom of the form. I was not like this, but still I asked the girls at work about the reasons of this case. I called only three reasons: either the raisins were too wet, or it was added before the flour, or the dough is too liquid. In General, observe the technology of preparation and You will be happy!!!