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Condensed milk cupcake with raisins

0
1159
Kitchen Russian
Calorie content 218.9 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 4 gr.
Fats * 5.7 g
Carbohydrates* 42.7 g
* per 100 gr. product
Condensed milk cupcake with raisins
Content

The cake made with condensed milk has a delicate milky taste. Raisins add juiciness and flavor contrast. The crumb is dense and porous. An uncomplicated version of a delicious cake that will go well with tea or coffee.

Ingredients

Cooking process

step 1 out of 11
A mixture of dark and light raisins must be washed well and poured with boiling water, allowed to steam for five minutes. Strain the raisins from the water and cover with a mixture of juice and liquor. Let it brew for half an hour.
step 2 out of 11
In a separate bowl, beat soft butter and granulated sugar with a mixer at medium speed.
step 3 out of 11
Add condensed milk and sour cream to the butter mass, beat with a mixer at low speed.
step 4 out of 11
Pour salt, baking powder and vanillin into the resulting mixture. Stir thoroughly until the ingredients are completely mixed.
step 5 out of 11
Add eggs one at a time and knead thoroughly each time.
step 6 out of 11
Pre-sift the flour and add half of the norm to the dough.
step 7 out of 11
The turn of the raisins has come - together with the liquid, it must be added to the dough and mixed thoroughly until the ingredients are completely mixed.
step 8 out of 11
Add the remaining flour and beat with a mixer at low speed.
step 9 out of 11
Pour the resulting dough into an oiled mold and bake in an oven preheated to 180 degrees for forty minutes. You can check the readiness with a toothpick by sticking it into the middle of the cake. If it came out dry, the product is ready.
step 10 out of 11
Remove the finished cake from the oven, let it cool and sprinkle generously with powdered sugar.
step 11 out of 11
Cut into portions, serve the cake to the table.

Bon Appetit!

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