There are many dough recipes for such a wonderful dessert like cupcake. Don't confuse cupcake with muffins or caps. These are completely different baked goods. Cupcake is always made with butter!
To prevent the crust of the cake from cracking, bake it at a temperature not exceeding 170 degrees, and at the beginning of baking, it is better to cover the cake itself with foil so that it does not turn out that your cake is golden brown and the middle is raw. See How to Make Biscuit Cupcake Batter.
Purpose: For an afternoon snack
Main ingredient: Dough / Biscuit dough
Dish: Baking / Cupcakes
- Butter - 120 Grams
- Sugar - 1 Glass
- Flour - 250 Grams
- Egg - 3 Pieces
- Raisins - 70 Grams
- Baking powder - 1 teaspoon
How to make Biscuit Muffin Dough
Place the butter in the blender bowl. Add sugar, salt. Beat at full power for about 3 minutes Add eggs to the resulting mass. Beat again. Add sifted baking powder and flour. Knead the dough again. Let's get this dough. Add the washed raisins to the dough. It is believed that raisins should be rolled in flour before adding to the dough. I am of the opinion that raisins should be put in the dough last and, having quickly mixed, put the dough itself in forms. Then the raisins in the finished product will not settle to the bottom of the cake or cake. Pour the dough into a mold, flatten. Wet your hands in water, but so that the water does not run off your hands. Use your wet fingers to stroke the dough so that no parts of the raw dough stick out. The dough should be smooth, and all the raisins that are visible on the surface of the dough should be dipped lower into the dough so that it does not burn during baking. Preheat oven to 160-170 degrees. Close the tin with the dough under the foil. Bake the cake in the oven, covered for at least an hour. After an hour, your dough should rise well, remain pale and damp in the center. This temperature prevents the cap from falling off the cupcake. Bake the cake in the oven for a while until the middle of the cake is baked.