Milk cupcake is a simple everyday baking that even a schoolboy can handle. It is prepared very simply, but it turns out to be incredibly tender, soft and tasty.
At your discretion, you can add any dried fruits - dried apricots, prunes, raisins, cranberries or candied fruits. I personally like absolutely all options, because each is good in its own way, and the cupcake always comes out new in taste. You can cook it at least every day, it is eaten immediately and never gets boring. Try it!
Ingredients:
- Flour - 220 g
- Milk - 200 ml
- Sugar - 100 g
- Egg - 1 pc.
- Baking powder - 2 tsp
- Salt - a pinch
- Raisins - 80 g
- Butter - 80 g
Prepare all the necessary foods from the list. Egg, milk and butter should be at room temperature. This will make the dough easier to work with. Take the selected egg, because if it is of 1 category, then you will need two pieces.
First of all, fill the raisins with hot water, leave to swell for a while. After 10-15 minutes, drain the water. Now rinse the raisins under running water several times, dry with paper towels.
Put chopped butter in a deep bowl, measure out the required amount of sugar. Whisk the ingredients for a minute.
Beat in a large chicken egg. Continue whisking the mixture.
Then add milk at room temperature. Pour in the flour and a pinch of salt, sifted with baking powder. Knead the dough until smooth.
Put the raisins last. Stir the dough well again and let it rest for a couple of minutes before baking.
Lightly grease the cake pan with butter. Line with baking paper and dough. Send the cake to the oven preheated to 190 degrees for 35-40 minutes. Bake with top and bottom heat. Check readiness with a wooden skewer.
Cool the finished cake on a wire rack. Peel off the paper and cut into portions. Serve to the table. Don't forget to cook the fragrant coffee or brew tea. It is also very tasty to eat such a cake with milk.
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