Description
Tender, flavorful muffin with raisins. Friable, soft, slightly moist, not dry...
Ingredients
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Flour
350 g
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Brown sugar
80 g
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Sunflower oil
100 ml
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Soda
1 tsp
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Citric acid
0.5 tsp
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Vanilla
1 tsp
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Yeast
5 g
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Water
200 ml
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Salt
1 pinch
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Raisins
150 g
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Powdered sugar
1.5 Tbsp
Cooking
Ingredients.
Sift the flour into a bowl.
Sugar, baking soda, citric acid.
Pour the water and oil.
Add dry yeast mix well and let stand the dough for 15-20 minutes at room temperature.
The dough start to bubble.
Dough to shift in form.
Raisins rinse under running water and drain off the water. I decided to put it on top instead of mixing with the dough. The recessed part of the raisins in the dough and the part laid on top.
Put the form with the dough in a cold oven and for 15 minutes to turn it 100 degrees to raise the dough. As soon as the dough began to rise, the temperature increased to 180 degrees and leave to bake for 20 minutes. After 20 minutes in the form of a cupcake cover with parchment paper and leave for another 10 minutes.
The cake from the oven, remove and allow to stand for 10-15 minutes to cool slightly.
Cupcake to turn into a bowl and using a sieve sprinkle with icing sugar.
Cupcake can be decorated to your taste. I cut out of brown glass (with cocoa) hearts and laid them on top. On the sides of the cupcake stuck white hearts, moistened them with water.
Inside the cupcake is light brown. The crumb is loose, soft, slightly moist. Its taste is slightly reminiscent of burnt sugar and can feel a pleasant aroma of vanilla. The crust is brown and soft. For the filling of the cupcake will fit different fruits, and the more, the better. I put only large raisins.
Cupcake in the section.
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