Cupcake without kefir and milk with raisins

4 servings
1 hour

How to make a cupcake with raisins without kefir and milk? Prepare the necessary ingredients for this. Take the butter out of the fridge beforehand and leave to lie at room temperature to soften. Sift the flour through a sieve to saturate with oxygen. Thanks to sifting, the finished pastry turns out to be busier and more airy.

Pour boiling water over the raisins for 1-2 minutes. Then rinse the raisins and place them on a paper towel to soak up the excess moisture.

To make the dough, take a comfortable deep bowl and combine soft butter with sugar in it. Whisk to make the butter bulky and a little lighter.

Then add the eggs to the bowl and stir them into the dough.

Gradually add flour and soda. Add a pinch of salt and vanillin. Combine all the ingredients until smooth.

The finished dough will be thick enough, but it should not have any lumps of flour. Use a mixer. By the amount of flour, navigate the consistency of the dough.

Then stir the prepared raisins into the dough.

You can use a silicone tin to bake dough, or like I have a disposable foil. Brush the bottom and sides of the form a little with butter or vegetable oil. Transfer the finished raisin dough to the tin and spread it evenly. Place the tin in an oven preheated to 180 degrees for 45-60 minutes. When baking, navigate your oven.

The finished cupcake will increase slightly in size, become a mouth-watering golden color, and the center will disperse slightly in the center.

Cool the cupcake a little and remove from the tin. The advantage of a disposable form is that it can simply be cut on the sides. Have a nice tea party!