Cupcake with raisins for Easter recipe with photos step by step

Very soft butter is sent to the mixer bowl. Beat for 2-3 minutes. Add vanilla, 1 egg. Turn on the mixer, while it is working, pour sugar in small portions. When half of the sugar has already been added, then add the second egg. Pour out the remaining sugar, whisk for 2-3 minutes. Break the last egg and mix for 5 minutes.

Sift the flour 2-3 times. Then we begin to add portions to the dough. You can sift again at this stage. After each serving, mix. The more flour is sifted, the more airy the dough will turn out. Sift the baking powder. Gently mix. When the flour is all absorbed, whisk for 3-4 minutes. Leave the dough for 5-10 minutes.

Carefully wash the raisins and pour boiling water for 5 minutes. Drain the water, put it on a paper napkin until the moisture is completely absorbed. In a deep bowl, pour 2 tablespoons of flour, pour the raisins there and mix with a spoon. The resulting mixture is poured onto a sieve and get rid of excess flour. Transfer the raisins to the dough.

We transfer the dough into a silicone mold. You can use absolutely any form, you can even take small ones.

Turn on the oven at 160 degrees. Put the cupcake in the preheated oven for 30-40 minutes (if it is one big one). We check the readiness with a wooden stick, it should be dry. The finished cake is covered with icing and decorated with colorful sprinkles. Bon Appetit!