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Cupcake with raisins and nuts

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2369
Kitchen Russian
Calorie content 258.6 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 5.9 gr.
Fats * 13.7 g
Carbohydrates* 41.8 g
* per 100 gr. product
Cupcake with raisins and nuts
Content

We offer a recipe for a simple homemade cake that always turns out fluffy and crumbly. Raisins and nuts added to the dough favorably set off the delicate creamy taste of the dough. It's hard to refuse a piece of such a delicacy!

Ingredients

Cooking process

step 1 out of 12
We prepare the necessary products for making a cake: we take out butter, sour cream, eggs from the refrigerator so that they take room temperature.
step 2 out of 12
Mix the butter with sugar and beat with a mixer at low speed.
step 3 out of 12
Add eggs to the sugar-butter mass one at a time, kneading thoroughly each time at medium speed.
step 4 out of 12
Add sour cream to the resulting mixture, stir well. It is worth noting that you can take sour cream of any fat content, however, it is a product with a high fat content that will give the dough a special delicate friability.
step 5 out of 12
The turn of the baking powder has come - add to the mixture, knead.
step 6 out of 12
Now add the pre-sifted flour and mix the resulting dough at medium speed.
step 7 out of 12
Finally, add the raisins (they must first be washed well with hot water and dried with a paper towel) and chopped walnuts.
step 8 out of 12
Gently mix with a spoon by hand, moving from top to bottom, trying to evenly distribute the raisins with nuts in the dough mass. The consistency of the dough turns out to be quite thick, slightly thicker than on pancakes, interspersed with nuts and raisins.
step 9 out of 12
Preparing a baking dish. It needs to be well greased with vegetable or butter to easily remove the finished cake after baking. If you use a silicone mold, then you do not need to lubricate it with anything. Put the dough in a baking dish and place in an oven preheated to 190 degrees on a medium level.
step 10 out of 12
We bake a muffin with raisins and nuts for an hour. By the end of baking, it should grow noticeably, brown beautifully, a traditional crack usually forms on the surface. You can check the readiness by sticking a toothpick into the middle: if it comes out dry, you can take out the cake.
step 11 out of 12
Take the finished cake out of the mold and let it cool on the wire rack.
step 12 out of 12
Sprinkle the cake with powdered sugar through a strainer, cut into portions and serve.

Bon Appetit!

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