Vanilla cupcake

1 serving


Add sugar and vanillin to the softened butter, rub everything well, then, without stopping rubbing, introduce one yolk at a time and gradually pour in a little flour. Cool the well-mixed dough in the refrigerator for 40 minutes. When it cools and thickens, put washed raisins and squirrels of eggs beaten into thick foam in it. Gently mix, put the dough in an oiled tin 3/4 of its height, put the oiled paper on the bottom of the tin and bake the cupcake. The readiness of the cupcake is checked using a wooden needle.