Calories: Not specified
Cooking time: Not indicated
For the Bright Holiday, all housewives bake airy Easter cakes, Easter gingerbread cookies, cookies, and wreaths. Every home is filled with all kinds of snacks, meat and fish dishes, desserts, and incredibly aromatic pastries. I suggest you bake Easter cupcakes, and my recipe with photos will help you with this. You can easily prepare juicy, appetizing and very attractive cupcakes, since in general, cooking does not require a lot of time and expensive ingredients. You can decorate the finished baked goods to your taste.
This amount of ingredients makes 12 cupcakes.
Required ingredients:
- wheat flour - 300 g,
- butter - 150 g,
- chicken egg - 3 pcs.,
- vanilla sugar - 10 g,
- baking powder - 1 sachet (18 g),
- raisins - 100 g.
Glaze:
- chicken protein - 1 pc.,
- powdered sugar - 200 g,
- food colorings,
- lemon juice - 1 tbsp.,
- candies for decoration.
Recipe with photos step by step:
All products for cooking should be at room temperature. In a deep bowl, combine chicken eggs, granulated sugar and vanilla sugar. Take a hand whisk or mixer and beat, not too much, until smooth. 
First, melt the butter or margarine, cool slightly and add to the egg mixture. Continue stirring until smooth. 
Sift the flour into a separate container. Add baking powder and stir. Add the flour mixture to the rest of the ingredients and mix well into the dough so that there are no lumps. 
Add raisins, stir until they are evenly distributed throughout the dough. If the raisins are too dry, pour boiling water in advance for 10-15 minutes, then drain the water and dry well. Sprinkle lightly with flour. The dough turns out quite thick. If you have too much flour, you can add a little milk. 
Divide the dough into the molds, filling approximately 2/3 of the mold. It is convenient to use silicone or iron ones together with paper ones. Place in a preheated oven for 30-50 minutes at 180 degrees. 
Place the finished muffins on a wire rack and cool well. 
In the meantime, let's prepare the glaze. Beat the chilled egg white with a pinch of salt until foam appears, at low speed. You can beat with a mixer or a hand whisk. 
To cover the cupcakes you will need a not very thick glaze. Add powdered sugar. If the white powder is large, it may take about 180-200 g. In another case, approximately 150-180 g. 
Add powder in small portions to form a mass similar to liquid sour cream. Pour in lemon juice and mix well. 
To make drawings on white glaze, you will need a thicker mass. Select the required amount of white icing, add a drop of dye, and mix. 
Add powdered sugar to make the mass more stable and not spread when drawing. 
Grab the bottom of the cupcake and dip into the white frosting. Top with colorful candies. Leave for 25-30 minutes for the glaze to dry. 
Now transfer the colored icing into a piping bag with a small hole and pipe the designs you want. Let it dry. 
Delicious and juicy Easter cupcakes are ready. Happy holiday and delicious desserts to you!
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02.04.2017
Let's prepare delicious cupcakes for Easter!
The whole family usually gathers for Easter, so proven cupcake recipes will come in handy. You can take this dessert with you as a treat or on a picnic. Making Easter cupcakes can become a good family tradition, because everyone can prepare and decorate cupcakes in their own way. Prepare delicious Easter cupcakes and have a bright and sweet holiday!
● To speed up drying and improve the quality of the glaze, you can add 3 egg whites instead of water (i.e., replace every 1 tablespoon of water with 1 white).
● If the Easter cake sits in the refrigerator until the morning, it will be even tastier.
● To calculate the weight of a particular product, the Comparative Table of Weights and Measures will help you.
Let cooking become your favorite pastime and a wonderful hobby!
Recipe 1. Easter cake with cottage cheese and raisins
Ingredients
For the test:
✵ wheat flour (highest grade) - 280 g;
✵ cottage cheese - 260 g;
✵ chicken eggs - 3 pcs.;
✵ granulated sugar ‒ 300 g;
✵ butter - 150 g;
✵ baking powder - 15 g;
✵ raisins ‒ 80-100 g.
For the glaze:
✵ powdered sugar - 1 cup;
✵ water ‒ 3 tbsp. spoons;
✵ aromatics - optional;
✵ food coloring - optional.
Preparation
1.
Beat softened butter with sugar at high speed mixer for about 5 minutes.
2.
Add the cottage cheese and mix with a mixer.
3.
Continuing to beat, beat in the eggs one at a time.
4.
Add sifted flour with baking powder and beat at low speed.
5.
Rinse the raisins first, dry them, roll them in flour and add them to the dough.
6.
Then place the dough in a form lined with parchment paper, place in an oven preheated to 170-180°C and bake for 50-60 minutes. Check readiness with a match or toothpick.
7.
Cool the finished cake, remove it from the mold, turn it over and pour it with icing sugar or simply sprinkle it with powdered sugar.
8. For the glaze Sift the powdered sugar through a sieve into a saucepan, add warm water with aromatics and heat, stirring, to 40°. If the glaze is too thick, you need to add a little more water, and if it’s liquid, add powdered sugar. The glaze can be painted any color using natural food coloring.
Bon appetit and festive mood!
Recipe 2. Easter cake with tangerines
Ingredients:
✵ wheat flour (highest grade) - 1 cup;
✵ starch ‒ 1 tbsp. spoon;
✵ chicken eggs - 3 pcs. large or 4 pcs. small;
✵ granulated sugar - 1 cup;
✵ salt - 1 pinch;
✵ tangerines - 3 pcs.;
✵ butter - 2 tbsp. spoons (for greasing the mold);
✵ powdered sugar - for sprinkling.
Preparation
1.
Peel the tangerines, divide into slices and cut into pieces.
2.
Carefully separate the egg yolks from the whites. Place the whites in the refrigerator for now. Grind the yolks with 1/2 cup of sugar until almost white (the sugar should dissolve), and then beat with a mixer until fluffy.
3.
Lightly salt the egg whites, beat until stiff and, continuing to beat, gradually add the rest of the sugar. 
4.
Combine the beaten egg yolks and whites, stirring gently in one direction, add the sifted flour and starch and mix everything carefully, trying not to extinguish the foam.
5.
At the end of kneading the dough, add pieces of tangerines.
6.
Grease the mold with butter, lightly sprinkle with flour, pour the dough into it, place in an oven preheated to 180-190°C and bake for 25-30 minutes (you can check readiness with a toothpick). 
7.
Allow the finished Easter cake to cool, then carefully remove it from the mold and sprinkle the entire surface with powdered sugar through a strainer.
Bon appetit and Happy Easter!
Recipe 3. Easter tangerine cupcake
We present you a recipe for a simple but unusual Easter dessert. An incredibly tasty and aromatic citrus cake with glaze is prepared in just half an hour.
Ingredients:
✵ wheat flour (highest grade) - 320 g;
✵ chicken eggs - 5 pcs.;
✵ baking soda - 12 g;
✵ granulated sugar ‒ 260 g + 2 tbsp. spoons for icing;
✵ salt - 10 g (1 pinch);
✵ vegetable oil - 120 ml;
✵ tangerines - 6 pcs. large or 8 pcs. small;
✵ tangerine zest - 1 tbsp. spoon.
Preparation
1.
Squeeze the juice from the tangerines and strain. The juice will go into the dough, but don’t forget to leave 2 tbsp. spoons to prepare the glaze!
2.
Carefully separate the egg yolks from the whites. Place the whites in the refrigerator for now. Grind the yolks with sugar, and then add vegetable oil, tangerine juice with zest and beat with a mixer, gradually adding sifted flour and soda.
3.
Separately, beat the chilled egg whites with salt into a thick foam, combine with the main mixture, and carefully mix with a spatula. 
4.
Grease a cake pan, sprinkle with flour, fill halfway with dough, place in an oven preheated to 160-180°C and bake for 30 minutes.
5.
Preparing the glaze. Connect 2 tbsp. spoons of sugar and 2 tbsp. spoons of tangerine juice and place in a water bath until the sugar is completely dissolved. 
6.
The Easter cake needs to be glazed 5 minutes before it’s ready. You can also sprinkle with small colorful decorations or candied fruits.
Cook with pleasure and enjoy the taste!
Recipe 4. Easter cakes with yeast
We bring to your attention a universal recipe that can be used to bake not only Easter cakes, but also small cupcakes for Easter. The dough for Easter cupcakes is prepared with yeast, using dough, in the usual way. Due to the fact that the recipe contains butter and sour cream, the result is an excellent, rich pastry. You can use raisins or any candied fruits as fillings for Easter cupcakes. Easter cupcakes always turn out very beautiful, tasty, fragrant and festive.
Ingredients
For the test:
✵ wheat flour (highest grade) - 450-500 g;
✵ milk - 200 ml;
✵ dry yeast - 1 sachet (11 g);
✵ sour cream - 100 g;
✵ butter - 200 g;
✵ chicken eggs - 4 pcs.;
✵ granulated sugar ‒ 180-200 g;
✵ salt - 1 pinch;
✵ vanilla sugar - to taste;
✵ raisins (or candied fruits) - optional.
For the glaze:
✵ powdered sugar - 1 cup;
✵ egg white - 1 pc.;
✵ lemon juice ‒ 2 tbsp. spoons;
✵ multi-colored sprinkles - for decoration.
Preparation
1.
For the dough, dilute dry yeast and 1 tbsp. a spoonful of sugar in a small amount of warm milk, leaving for a while. When everything is activated and the fluffy cap rises, add another half of the milk and about 100 g of flour, knead the dough and leave for 30 minutes in a warm place.
2.
Lightly melt the butter and mix with sugar until completely dissolved.
3.
When the dough has risen, add the rest of the ingredients, knead a thin yeast dough and leave it for 1 hour in a warm place to rise.
4.
If raisins are used, they should be washed well, dried with a paper towel (or rolled in flour), added to the risen dough and mixed well.
5.
Place the finished dough into muffin tins. Don’t be embarrassed by the fact that the dough turns out thin - it’s not scary. It will rise very well, so the molds should be filled no more than halfway so that it does not overflow during baking.
6.
Let the dough rest in the molds for 20 minutes, then place in an oven preheated to 180-190°C and bake small cupcakes for about 30 minutes.
7. For the glaze:
Beat the chilled egg white into a strong foam, gradually adding powdered sugar. And only at the very end add lemon juice.
8.
Cover the finished Easter cupcakes protein glaze and decorate with small multi-colored sprinkles.
Happy experimenting and bon appetit!
Recipe 5. Easter Coconut Cupcakes
We offer you to prepare a delicious Easter dessert: vanilla cupcakes with cream cheese cream and coconut flakes.
Ingredients
For the test:
✵ wheat flour (highest grade) - 200 g;
✵ baking powder - 1.5 teaspoons;
✵ fresh milk - 120 ml;
✵ chicken eggs - 2 pcs.;
✵ butter - 115 g;
✵ granulated sugar ‒ 200 g;
✵ salt - 0.5 teaspoon;
✵ lemon zest - 1 teaspoon;
✵ vanilla extract - 1 teaspoon.
For the glaze:
✵ powdered sugar - 300 g;
✵ milk (or cream) - 1 tbsp. spoon;
✵ butter - 55 g;
✵ cream cheese (soft) - 115 g;
✵ vanilla extract - 0.5 teaspoon.
For decoration :
✵ coconut flakes - 2 cups;
✵ egg-shaped candies (“M&M’s” or “Robin Eggs”).
Preparation
1.
In a separate bowl, mix sifted flour, baking powder, salt and lemon zest.
2.
Beat the softened butter with a mixer for 1-2 minutes. Add sugar and beat for another 3-4 minutes at medium speed. While continuing to beat, beat in the eggs one at a time and add vanilla extract.
3.
Then, stirring with a mixer at low speed, gradually add the flour mixture (in 3 additions) and milk (in 2 additions), starting and ending with the flour. You should get a homogeneous mass.
4.
Lightly grease muffin cups (12 pcs.) or line with parchment and fill halfway with dough.
5.
Place the filled molds in an oven preheated to 180°C and bake for 18-20 minutes (check readiness with a toothpick: it should be dry).
6.
Remove the finished muffins from the oven and cool completely on a wire rack.
7. For the glaze
beat the softened butter with a mixer. Continuing whipping, first add soft cream cheese, then sugar and vanilla extract. Then add a little milk (cream) and beat until smooth.
8.
Using a silicone brush, coat each cupcake with frosting, sprinkle generously with coconut flakes and decorate with small multi-colored egg-shaped candies (“M&M’s” or “Robin Eggs”).
These cupcakes can be stored in the refrigerator for several days. But before serving, they need to be brought to room temperature.
Bon appetit and success in the culinary field!
Recipe 6. Easter cupcakes with raisins
Easter pastries have always been a table decoration for Easter. Traditionally, Easter cake, painted eggs, and Curd Easter. Not everyone can bake Easter cakes from yeast dough, but delicious airy cupcakes covered with protein icing can easily replace them. The advantages of such a dessert are its originality and taste.
Ingredients
For the test:
✵ chicken eggs - 2 pcs. + 1 yolk;
✵ sour cream (or kefir) - 100 g;
✵ butter (or margarine) - 100 g;
✵ seedless raisins (candied fruits, dried apricots) - 100 g;
✵ baking powder - 2 teaspoons;
✵ salt - 1 pinch.
For the glaze:
✵ powdered sugar - 160-180 g (1 cup);
✵ lemon juice (freshly squeezed) - 1 teaspoon;
✵ egg white ‒ 1 pc.
For decoration :
Preparation
1.
Sort the raisins and soak in hot water for 15-20 minutes so that they swell a little. Then dry it lightly on a paper towel and roll in flour. This is done so that the raisins do not sink to the very bottom during baking, but are evenly distributed throughout the product.
2.
In a deep bowl, beat 2 whole eggs and 1 yolk into a foam and grind with sugar (leave 1 white for preparing the glaze). Continuing to beat, add softened butter. The mixture should be homogeneous or with small lumps of oil. 
3.
Then add sour cream, baking powder, salt, vanilla sugar and beat the ingredients for a few minutes.
4.
Gradually add sifted flour into the resulting homogeneous mass, stirring constantly. The dough should not be stiff: it should barely slide off a spoon.
5.
At the end of the kneading, add the prepared raisins and mix thoroughly with a spoon from bottom to top. 
6.
Grease steel muffin tins (silicone and paper ones do not need this), fill a little more than half with dough (otherwise the muffin will have nowhere to rise), place in a cold oven, set the temperature to 180°C and bake for about 30 minutes. You can check readiness with a match or a toothpick (by inserting it into the baked goods, it should come out dry).
7.
Remove the finished muffins from the oven and leave to cool. 
8. For the glaze:
beat the chilled egg white, but not to stiff peaks. Then gradually add powdered sugar in small portions and finally add freshly squeezed lemon juice.
9.
Cover the cupcakes with egg white glaze and decorate with colorful sprinkles on top.
After the glaze has hardened, the Easter dessert can be served on the holiday table.
Happy baking and holiday cheer!
Recipe 7. Easter cupcakes with cottage cheese and cherries
For Easter, along with traditional rich Easter cakes, you can also prepare small, neat Easter cakes - ordinary muffins made from curd dough with a delicious filling. And giving them an “Easter outfit” of egg white icing and multi-colored sprinkles won’t be too difficult.
Ingredients:
✵ wheat flour (highest grade) - 200 g (1.5 cups);
✵ cottage cheese (homemade) - 200 g;
✵ chicken egg - 1 pc.;
✵ butter (softened) - 100 g;
✵ granulated sugar ‒ 180-200 g (1 cup);
✵ vanilla sugar - 8 g (1 teaspoon);
✵ baking soda - 0.5 teaspoon;
✵ salt - 1 pinch.
For filling :
✵ cherries (frozen berries) - to taste.
For decoration :
✵ protein glaze;
✵ multi-colored confectionery sprinkles.
Preparation
1.
Thaw the cherries. After the juice has drained, remove the seeds.
2.
Grind the softened butter with granulated sugar, soda, vanilla sugar, a pinch of salt and a chicken egg. 
3.
Place the cottage cheese into the resulting oil mass and mix thoroughly until the lumps disappear.
4.
Add sifted flour and knead thoroughly. You need to achieve the consistency of very thick sour cream. Having added the specified amount, you may need more - because each time it turns out differently due to the size of the egg and the fat content of the cottage cheese. 
5.
First put 2 teaspoons of dough into tin or silicone muffin tins, then 1 teaspoon of cherry filling, and again 2 teaspoons of dough on top. It is advisable to use silicone molds, because... products do not burn in them and are easily removed from them. 
6.
Place the filled molds in an oven preheated to 180°C and bake for 30 minutes.
7.
Once the cupcakes have cooled, you can decorate them to your liking and serve as Easter cakes. The main thing here is to arm yourself
A simple recipe for Easter baking. It will be useful for young housewives who cannot decide to bake an Easter cake, but really want to decorate the table with homemade cakes. This cake is baked from a minimal set of ingredients, but with a lot of eggs, which makes it very similar to a real cake. They decorate it with lemon glaze, which is also easy to prepare, and bright sugar sprinkles will create a holiday mood. The most important thing is that preparing such a cake is quite simple, you don’t even need to whip anything, so you can easily use this recipe not only on holidays, but also in everyday life for home tea drinking.
Other Easter recipes:
- How to cook
- with floral pattern
Ingredients:
- eggs 6 pcs
- butter 250 gr
- sugar 1 glass (glass volume 200 ml)
- premium wheat flour 2 cups (heaped) (cup volume 200 ml)
- baking powder 1 sachet (10 g)
- raisins 0.5 cups
- cognac (or whiskey) 2 tbsp.
For the lemon glaze:
- powdered sugar 2/3 cup
- lemon juice 1.5 - 2 tbsp. (you can use lime)
- multi-colored sprinkled sugar 2 tbsp.
You will also need a 1.5 quart round cake pan with an opening.
If you are baking the cake in a 28 x 12 cm rectangular English muffin tin, use half the ingredients listed. You can also bake small cupcakes in muffin tins - they turn out very beautiful, with classic high tops and delicious cracks on top.
All ingredients for baking the cake should be at room temperature, so remove the butter and eggs from the refrigerator in advance to warm up.
I do not recommend replacing butter with margarine; trans fats are not good for health, and the taste of the finished product is greatly inferior.
Don’t be afraid to use cognac - during baking, the alcohol will completely evaporate from it, leaving only the aroma. But, if you don’t have cognac, then add 2 tbsp instead. l. water and definitely vanilla powder; sweet baked goods love flavorings.
Step-by-step photo recipe:
Sort the raisins and pour boiling water over them one centimeter above the raisins, let them cool until warm.
Sift the flour into a bowl, add sugar and butter - rub everything into crumbs with your hands. Add baking powder, stir and start adding eggs.
This is what the finished dough looks like.
For baking, it is better to use a mold with a hole inside; thick butter dough bakes better in it. I have a silicone mold, it does not need to be greased with oil. If you have a metal or glass mold, grease it with oil. Transfer the dough into a mold and bake in a preheated oven at 200° C for 25-30 minutes. Then reduce the temperature to 160°C and bake for another 30 minutes. Usually one hour is enough for the cake to bake.
You can check the readiness of the cake using a wooden kebab stick: pierce the cake, if the stick is dry, the cake is ready.
After the cake has cooled , remove it from the mold.
Squeeze the juice from the lemon and be sure to sift the powdered sugar - rub through a strainer so that there are no lumps. Gradually add the juice to the powder, stir until smooth and thick and rub until white. If the glaze turns out to be very liquid, add powdered sugar; if it is thick, add juice or water.
The dough is tender and juicy, thanks to which the cake is stored well and does not go stale.
You can dust it with powder the next day to freshen up the appearance of the cake. A great idea is to make a lot of frosting and cover the whole cupcake with it, it's delicious. Properly prepared icing dries quickly and adheres well to the cake.
I wish you a bright and joyful holiday!
For many centuries, before the Easter holiday, the tradition of painting eggs, baking Easter cakes and cooking has been preserved. Easter cakes, or kollikion from Greek - round bread is baked with prayers and pure thoughts. Every housewife cleans her house for the holiday and starts baking in a clean apron or apron. If baking is successful, then there is peace and prosperity in the house, this is an old sign. The prepared Easter cakes were never cut vertically, but after cutting off the top decorated with a cross, they were set aside, and then the remaining Easter cake was covered again and eaten, only lastly, in the end, as the most delicious part with special reverence. It seems that now the easiest way is to buy ready-made Easter cakes in stores, since there is a great variety of them. But, nevertheless, I wish every housewife to bake her own Easter cake, you will see how joyful you will be at this time and when you treat everyone to your amazing cake. And you can decorate it, embodying all your imagination and invention.
Easter cakes and muffins can now be bought without any problems in any baked goods department, but store-bought ones are not as tasty and not as elegant. In addition, it will always be a joy to bake a beautiful and tasty cake yourself, and preferably several at once. After all, this bright holiday should be generous and hospitable. It’s a pleasure for the family and a treat for the guests. So, choose the recipe that suits you best, and having prepared everything you need, we begin to cook. Let's put the dough:
Recipe: take 1 tablespoon of flour, 200 gr. yeast (wet in a briquette), a little sugar, warm milk (150ml), separate 20 yolks from the whites. Mix the yolks into the flour. Milk, sugar, sour cream, raisins (pre-fill them with boiling water, drain, squeeze and roll in flour). Add vanilla sugar, salt, lemon zest to the flour. Knead everything well with your hands, but you can also use a mixer or dough mixer. The dough is kneaded well and lags behind the walls of the dish. Place the prepared dough into a large, voluminous bowl to rise. Cover with cling film and leave for 40 minutes in a warm place. This process may take a little longer. Then, knead the dough and place it in prepared molds, which are pre-greased from the inside with oil. Leave for 40 minutes to rise, brush with beaten egg and place in a preheated oven at 180 C, bake until done, check with a wooden stick to be sure.
Important: While the dough is rising, mix the yolks with a spoon of sugar. Heat the milk so that it is warm, melt the butter, sugar and vanillin, grated zest in it. Soak the raisins for 10 minutes.
Ingredients: calculated for 3 kg of flour - 20 yolks, 750 g butter, 1 kg 200 g sugar, 600 g raisins, vanilla (bag), 1 teaspoon salt, 4 lemons (zest), 200 g yeast, 1 liter 200 ml - milk. You can take half as much. Place the dough in a warm place for 20-30 minutes! The Easter cakes turn out very tasty.
You will need for the recipe: Milk 250 ml, cream (15-20%) 200 ml, sugar 285 g, 5 eggs, butter 150 g, vegetable oil 50 g, fresh yeast 40 g (I have 3.5 tsp dry), a bag of vanilla sugar, flour 700-1000 g, salt 1 tsp.
I also added candied fruits, zest, freshly ground cardamom and nutmeg. Heat the milk slightly, approximately 35 degrees C, separate 50 ml from the total amount and dissolve the yeast and 1 tablespoon in it. spoon of sugar. Bring the rest of the milk to a boil. Gently add flour, stir so that there are no lumps. Heat the cream and pour it into the custard milk mass. Mix everything well and leave to cool to room temperature. add the appropriate yeast to them and mix everything. Place the dough in a warm place.
This recipe makes amazing Easter cakes: tender, soft, fragrant! To make them look like this, you need the freshest products: sour cream, eggs, yeast, butter and of course, flour. Easter cakes can be baked with milk, cream, kefir, yogurt, fermented baked milk, with or without yeast. We put washed and dried raisins, candied fruits, poppy seeds, and nuts into the dough. You can regulate the amount of products you need. Some people bake a lot of cakes at once, while others won’t need as many. From the specified amount of ingredients, you get 2 Easter cakes 11 cm high and 17 cm wide and 14 small Easter cakes 7 cm high and 6 cm wide.
Ingredients:
300 ml milk, 11 g dry yeast (or 50-60 g raw yeast), 3 eggs, 200 g sugar, 150 g butter, 250 g sour cream (15-20%), vanilla stick (or 2 tsp vanilla sugar), 300 g raisins,
700-800 g flour.
How to prepare the dough:
Heat the milk until it is slightly warm. Add yeast and 1 tsp to milk. Sahara. Pour 200-250 g of sifted flour and mix. Cover with a napkin or towel and place in a warm place. The dough is doubled, it will take 30-40 minutes.
Dough:
Beat eggs with sugar. Cut the vanilla stick and remove the seeds. Add eggs to the dough and mix. Add vanilla seeds (or vanilla sugar). Add softened (not melted) butter and mix. Add sour cream, mix. Pour in the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough. The dough must be kneaded well, it should not be stiff and should not stick to your hands. Cover the dough with a napkin or towel and put it in a warm place. The dough should rise well. Add raisins (pre-washed and dried) to the dough. Cover with a napkin or towel and place in a warm place. Let the dough rise well again. Grease the molds a little with oil. We spread the dough, filling the molds to 1/3 of the height of the mold. We wait for the dough to rise slightly in the molds and place in an oven preheated to 100 degrees, bake for 10 minutes. Then increase the temperature to 180 degrees and bake until done (about 30 minutes). As soon as the cake is browned, we check it for readiness; to do this, pierce it with a wooden skewer (or toothpick); if it is dry, the cake is ready. Decorate to taste. You can grease the top and sides with protein cream and decorate with confectionery sprinkles.
Many people ask the question: How to prevent the glaze fromcrumbled and your efforts were not in vain, useful advice: Add 1 teaspoon of instant gelatin with 2 tablespoons of water and leave to swell for 5-10 minutes. Pour 1 glass of sugar (+ vanillin) into 4 tablespoons of water and place on low heat, stirring until dissolved. There is no need to bring the syrup to a boil; it is important that only the sugar dissolves. If the sugar has not yet dissolved, then boil the syrup until the sugar is completely dissolved, otherwise the glaze will turn out grainy. Add the swollen gelatin to the sugar syrup, mix and beat with a mixer until the mass turns white and becomes fluffy. Add lemon juice. Let the glaze cool a little, but not completely - otherwise it will harden. (If you have super-fast gelatin, it is not always possible to cover all the cakes at once. Place the glaze in a water bath, it will become liquid again, and you can cover the cakes with it again). Now you can safely cut Easter cakes and cupcakes, the delicious glaze will not crumble or crack.
HAPPY AND HAPPY EASTER TO EVERYONE!
I bring to your attention a recipe for Easter cupcakes with raisins, candied fruits, orange zest and cognac. It will be useful not only for young housewives who cannot decide to bake, but will also be useful for those who want to surprise their family with delicious and incredibly aromatic Easter pastries.
These elegant Easter cupcakes with egg white frosting can be used as a treat for friends and colleagues. In appearance, small Easter cupcakes are not at all different from their counterparts made from yeast dough, and many people like them even better in taste.
Ingredients for the dough:
- 1.5-2 tbsp. wheat flour
- 0.5 tbsp. Sahara
- 125 ml milk
- 100 g butter
- 2 chicken eggs
- 50 g raisins
- 50 g multi-colored candied fruits
- 10 g baking powder
- zest of 1 orange
- 1 tsp. cognac
- a pinch of vanillin
Ingredients for glaze:
- 1 egg white
- 200-250 g powdered sugar
- 1 tsp. lemon juice
- confectionery sprinkles for decoration
*Glass volume – 250 ml.
How to make Easter cupcakes:
Melt 100 g of butter in the microwave or on the stove. Pour it into a deep bowl and cool slightly. Add granulated sugar to the butter and mix the mixture thoroughly.
Then beat 2 chicken eggs into the oil mixture. Mix everything thoroughly again using a whisk.
Pour milk at room temperature into the resulting mixture. For flavor, add one teaspoon of cognac or liqueur to the dough. Mix the ingredients until smooth, following the recipe for small Easter cupcakes.
In several stages, add sifted wheat flour mixed with baking powder and vanillin into the mixture.
Wash the raisins thoroughly and steam in boiling water. Then we will discuss the dried fruits using paper napkins and add them to the dough. Using a special knife or a fine grater, remove the zest from one orange. Along with the candied fruits, add orange zest to the dough, as required by the recipe for Easter cupcakes.
Mix the dough thoroughly until all the ingredients are combined.
Fill the silicone molds two-thirds full with the prepared dough. There is no need to pre-grease silicone molds.
Let's send our preparations to an oven preheated to 180 degrees. We will bake Easter cupcakes in silicone molds on a medium level until done, about 25-30 minutes. Let the finished baked goods cool slightly and remove from the molds.
Now I will tell you how to decorate Easter cupcakes. First, let's prepare the glaze. Separate the egg white from the yolk. After adding lemon juice to the protein, start beating it at low mixer speed.
Then gradually increase the speed of the mixer and add powdered sugar to the glaze in several steps. The result should be a thick, snow-white glaze for decoration.
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