Lovers fragrant baking Dedicated to the recipe of lemon cupca. It includes a zest and freshly squeezed lemon juice. And since lemons are sold in stores round yearthen please yourself with such a cupcake will not be difficult at any time.
In addition, I would like to note that there is no large number of fats and oils in the dough, which will especially like people who follow their weight.
How to cook dough on lemon cupcake
The dough can be prepared both in a blender and in a mixer. However, you can beat and manually with a spoon or fork. In any case, the dough must be uniform.
In the bowl of the blender, pour sugar in the amount of 200 grams, pour 3 eggs on it. Beat until the mass increases in the amount for one or two minutes.
Next in the whipped mass lay out 60 g butterIt should be softened and chopped into small pieces. Measure and lay out 100 grams of sour cream any fat, approximately 3 spoons of dining rooms with a slide.
From one small lemon to remove the zest, you can use a grater with fine holes.
Sick with lemon juice, there will be 3 tablespoons, and add a juice to the bulk. Immediately pour a teaspoon of soda, a reaction will be reacted with lemon juiceSo it should be.
Include a blender and beat all the ingredients.
It remains to add flour - it is 250 grams. Beat again.
Two handful of rays must be unpiring hot water, rinse from possible pollution and pour 2 tablespoons of brandy in it (this will give the finished baking an incomparable fragrance, and in a pair with the smell of lemon will be delightful). Leave for a while.
From the raisin to merge brandy and add it to the test. Carefully interfere with raisins in the dough not to deform it.
How to bake lemon cupcake
Cooked rectangular shape lubricate vegetable oil With the help of silicone brushes - bottom and sides.
Pour the dough into shape, it will take 2/3 shapes. If the test is larger in the case of a smaller size of the baking form, it is better not to lay out it entirely, because when baking the dough is actively increasing in size.
Put the shape in the oven by turning on the timer for 45 minutes and putting the heating temperature of about 160 degrees.
This is the Ready Cupcake:
Remove the lemon cupcake from the shape and cool it. On the cooled cupcake sugar powder, scattering it through the siter. Decorate with confectionery.
To put soft butter and add sugar to a deep bowl. Sunflower refined oil and mix it with creamy oil and sugar.
One add two eggs, stirring each egg with sugar, sunflower and butter.
Then add sour cream into a bowl.
Lemon washed, dry and grate on a shallow grater Zestra (yellow part). A teaspoon of soda (without a slide) to guess with a tablespoon of lemon juice. Add to a bowl of zest and soda, redeemed by lemon juice.
Iisen washed and dry. Add to bowl and mix.
Gradually pour flour into a bowl, stirring the dough.
Dough for lemon cupcox is ready. It will turn out to be sufficiently thick.
We lay out the dough into the shape for cupcakes, shining bakery paper.
We bake in the oven, pre-warmed up to 175 degrees, 45-50 minutes.
Readiness to check the wooden stick. If when the cake is heating, it will remain dry, then baking is ready. Lemon cupcake With raisins, we take out of the form and cool.
Spring sugar powder.
Simple and very tasty, fragrant lemon cupcake with raisins cut into pieces and feed to tea, coffee, milk.
Bon Appetit!
Nice in the evening in a family circle drink tea with cupcakes. Delicious, with lemon aroma, sprinkled by snow-white powdered sugar. Mmm ...... fingers license! Today we are preparing lemon cupcakes with raisins. Sweet pastry For the whole family.
Lemon cupcakes with raisins
- Flour -1,5 st.
- Butter butter (melted) - 50 g
- Lemon juice - 1 tbsp. l.
- Dough dough - 2 h.
- Sugar sand-1/3 art.
- Raisin-1 Art.
- Cream - ½ st.
- Egg chicken-1 pc
- Lemon - 1 piece (only zesto)
Cooking:
With lemon remove the skin and grind the zest.
In the bowl, pour out sifted flour, add a disinteger to the zest. Mix everything well.
In a separate dish, break the egg, pour sugar and beat. Add melted butter and cream. Mix. This mixture is added to the flour mixture.
Add lemon juice and mix well. Mass should be homogeneous.
Raisin rinse. Add to dough and wash.
Put warming up the oven, it must heat up to 180 -190 gr. While the stove heats up the dough with a teaspoon across cups for baking cupcakes.
Note that the cupcakes will rise. Bake cupcakes about 20 minutes. Focus on the shade of cupcakes, they must become a beautiful golden color.
Oh, it is all cupcake cupcakes - a huge, lush, tasty, full of raisins, with light lemon acid and an aroma of orange!
This is a chic lemongrass ... or a raisin! The whole family is enough for tea drinking for several days, also treat friends! Bake a lemon cupcake with raisins follows a roomy form: I used glass 35x25 cm.
If you want to try to make a small cupcake - reduce the amount of ingredients in 2 or 3 times. But I advise you to cook big :)
The recipe for the cake with raisins is similar to the technology on a simple, lush and very tasty oil biscuit, and in appearance, it resembles a little Cupcake of the capital, in which there is also a lot of raisins, and still - a cupcake with lemon zest or orange. Orange citrus fragrance, pleasant sourness of sunny and soft, juicy raisin are perfectly combined, meeting in the air, like a fluff, dough!
I slightly adjusted the recipe by reducing the amount of oil and, accordingly, increasing the amount of sour cream (for the balance of liquid and dry ingredients). A glass of 200 ml.
Ingredients:
- 200 g of butter;
- 300 g of sugar (1.5 glasses);
- 3 large eggs;
- 1 and ¼ cup sour cream (15%);
- 450 g of flour (3.5 glasses);
- 18 g of the baking powder (or 1.5 bags intended for 0.5 kg of flour);
- Lemon juice ½ lemon;
- Zestra with orange;
- 300 g of raisin.
Yes Yes! Izyuma is not too much, although it seems at first - but in the finished kekke it becomes clear that just right.
How to bake:
The dough for lemon-raisin cupcake is preparing so quickly and simply that the efforts spent will be though, and maybe in a dozen times rewarded with the volume ready pie! But some ingredients need to be prepared in advance: raisins - rinse and fervent warm water (60-70c), 10 minutes to become soft; Creamy oil - get out of the refrigerator in advance to soften; Eggs shell - wash with soap; Orange and lemon are also thoroughly wash with a brush under hot water to wash off the substances that are treated for storage overseas fruits.
Prepared ingredients? Excellent! Now you can go to the test.
Softened oil with sugar whipped with a mixer at low speed, with a minute, to be well mixed.
Alone add eggs, every time another 10-15 seconds whipping. It turns out the light yellow cream mass, lush and tender.
Add sour cream and mix. Sour cream you can take different fatness and density, just do not forget to adjust the amount of flour according to this.
We add a zest of orange, squeezed on a grater.
Swinging the dough, sift the flour, mixed with a baking powder, and mix. From half a cup of flour while we leave.
I squeeze lemon juice into the dough, and I decided to add a little lemon zest for a more saturated taste. Mix.
Then, asking the rest of the flour, we snatch in it thoroughly squeezed from the water Raisin (and the raisins can be drunk - after such a number of dried fruits, it is very tasty).
And mix again. Dough for cupcake is ready!
We drag the shape of a piece of parchment, lubricate it with vegetable oil, lay the dough and distribute it to a smooth layer form.
We put in the oven, warmed up to 180s, and bake 35-45 minutes: for different ovens, baking time may differ. The readiness of the cupcake can be found on a dry wooden stick and shutting down, slightly cracking up.
That's what a chic bootier turned out!
You can wait until it cools down, and sprinkle with powdered sugar. And you can neatly cut into the form.
I was not kept, picked up and tried a lemon cupcake as warm - but I want to warn, in a warm form he would very crumble, and it's hard to get slices from the form.
The next day, the Keksik becomes more dense, and it is easier to cut it.
Pleasant tea drinking!
Lovers of aromatic baking are devoted to this recipe for lemon cupca. It includes a zest and freshly squeezed lemon juice. And since the lemons are sold in stores all year round, then you will not make it difficult for such a cupcake at any time.
In addition, I would like to note that there is no large number of fats and oils in the dough, which will especially like people who follow their weight.
How to cook dough on lemon cupcake
The dough can be prepared both in a blender and in a mixer. However, you can beat and manually with a spoon or fork. In any case, the dough must be uniform.
In the bowl of the blender, pour sugar in the amount of 200 grams, pour 3 eggs on it. Beat until the mass increases in the amount for one or two minutes.
Further, in the whipped mass, lay out 60 g of butter, it should be softened and chopped into small pieces. Measure and lay out 100 grams of sour cream any fat, approximately 3 spoons of dining rooms with a slide.
From one small lemon to remove the zest, you can use a grater with fine holes.
Sick with lemon juice, there will be 3 tablespoons, and add a juice to the bulk. Immediately pour a teaspoon of soda, a reaction with lemon juice will go, so it should be.
Include a blender and beat all the ingredients.
It remains to add flour - it is 250 grams. Beat again.
Two handful of rays must be sprinkled with hot water, rinse from possible contaminants and pour 2 tablespoons of cognac in it (this will give the finished baking an incomparable fragrance, and in a pair with the smell of lemon will be delightful). Leave for a while.
From the raisin to merge brandy and add it to the test. Carefully interfere with raisins in the dough not to deform it.
How to bake lemon cupcake
A cooked rectangular shape is lubricated with vegetable oil with a silicone tassel - bottom and sides.
Pour the dough into shape, it will take 2/3 shapes. If the test is larger in the case of a smaller size of the baking form, it is better not to lay out it entirely, because when baking the dough is actively increasing in size.
Put the shape in the oven by turning on the timer for 45 minutes and putting the heating temperature of about 160 degrees.
This is the Ready Cupcake:
Remove the lemon cupcake from the shape and cool it. On the cooled cupcake, apply sugar powder, dissipating it through the siter. Decorate with confectionery.
