Cupcakes in a bread maker (recipe collection)

I'm already tasting a cupcake that is new to me.
The cake tastes more like a biscuit than a cake.
But it's quite tasty. Raisins, of course, cannot be added to such a cupcake.
Everything settled down to the bottom.

Here's a simple recipe:
Cupcake with apples for tea

Wheat flour 175g
Sugar 150g
Butter 40g
Egg 3 pcs.
Large apple (preferably sour) 1 pc.
Baking powder or baking soda 1.5 tsp.

Thanks for the recipe, I just cooked it, it looked very beautiful * I did it, however, not with an apple, but with raisins, but I think that the taste will still be great - I will unsubscribe later


this is how it turned out in the context


UPD: the whole family really liked the cupcake, but I wanted it to be a little sweeter and "wetter" - but this is personally for my taste

P.S. Due to the fact that the dough was rising, for some reason almost all of the raisins turned out in the center of the cake and at the bottom of the cake * I poured layers into the mold - dough-raisins-dough-raisins

Cupcakes with a small amount of butter
or without oil at all, they quickly stale.

oh, it turns out so small that it just does not have time to get stale - it is eaten ...

[DonnaRosa]

DonnaRosa
Did you roll raisins in flour before adding them to the dough? I always use this tricky trick, in which case the raisins are evenly distributed in the finished product.

The dough turns out to be so liquid that everything will drown in it.
I used this trick in other cupcakes.

I want to share my cake recipe, from which all my household is delighted.
butter 115 gr
cherry syrup 200 gr
sugar 100 gr
flour 300 gr
baking powder 2 tsp
baking soda 1 tsp
ground cinnamon 0.5 tsp
peeled bananas 2 pcs
eggs 2 pcs
cream 85 gr
milk 60 gr
1.Place the butter, cherry syrup and sugar in a small saucepan and heat gently until melted, stirring occasionally. Cool slightly, then pour into a bread pan.
2. Mash the bananas and add them to the mold along with the eggs, cream, milk.
3. Sift flour, baking powder, baking soda and cinnamon. Add them to the form.
4. Program "cupcake", if it is not finished yet, set the baking program for 1 hour.

As for the extra hour, then I really have a Cupcake program 1 h 30 min with the kneading, and therefore my cupcake did not have enough time. I checked with a wooden stick and it was not ready yet, so I added 1h. It is not necessary to stand for the whole hour, I check with a wooden stick. I advise you to try. No one is indifferent

I'm good at it based on the recipe for marble cake from the instructions for Panasonic, I will give 2 variations, but in fairness I want to say: it bakes better in the oven anyway.

Cupcake base:
175 grams of melted butter
175 grams of sugar - I take fructose, it turns out much more fluffy, I recommend
3 eggs
175 grams +3 tbsp. l. flour (in the original recipe there were 3 liters of cocoa, replace with flour)
1 1/2 tsp baking powder
1/2 packet vanillin

After reading the recipes and comments, I decided to try the cupcakes. The result exceeded my expectations, the cupcake turned out just * mind you can eat *. I did everything according to this recipe, here is my kitchen. the harvester came in handy, otherwise it was idle, I whipped all the products in it, then transferred half of it to the HP, then raisins and earth. nuts and dough again, baking mode-60 min. We barely waited for it to cool down. It turned out sooo tasty yum-yum, airy, the filling did not fall anywhere, in general, the delight is complete Many thanks to the author !!!And here is a photo of this charm!

[Krosh,]

Ingredients:
100 ml. milk + 3 tsp. instant coffee (I put 4 tsp from cotton)
2 eggs
150 gr. Sahara
150 gr. margarine
250 gr. wheat flour
0.5 bags of baking powder (I put 2 teaspoons from cotton)
1/2 tsp cinnamon
1/4 tsp nutmeg

And here is my coffee bag.pie. In structure, it turned out to be dense, because the dough was whipped in HP, and if you beat the dough with a mixer, and then just bake it in HP, then the cake turns out to be more fluffy, I have already tried this and that. But I'll tell you the taste is awesome, it smells great with spices and a bit of coffee. And if all the ingredients are taken in double volume, will it be baked? And then such a rate is too small for my bucket. Krosh, Thank you!!!

[rat111]

Hello everyone! baked a cake according to Aleksanra's recipe. I beat the dough with a blender, added raisins, dried apricots, prunes, baked in HP. after baking dried dry. ended up at the bottom of the cake. why dry. not distributed. all over the cupcake? the cupcake is delicious !!

rat111
Did you forget to roll dried fruits in flour beforehand? A situation similar to yours, I only have dried fruits not boned in flour ...

I did not roll dried fruits in flour. and maybe put dried dry coffee not in the dough, but on top, then bake in hp?

[rat111]

I did not roll dried fruits in flour. and maybe put dried dry coffee not in the dough, but on top, then bake in hp?

rat111
Try to roll dried fruits in flour, and only then add them to the dough, then the dried fruits are evenly distributed in the finished cake. Look, for example, at least my yesterday's cupcake, the raisins were previously rolled in flour, as a result of which they were distributed throughout the cake:

🔗

On top, I would not put it unambiguously, so they will not be able to evenly spread over the cake ... Happy baking!

[DonnaRosa]

The last two times raisins and dried apricots are lightly rolled in flour
and put it directly into the dough under the mixer at the end of the work with the dough.
So they got the kneading with a mixer.
I put the nuts on top of the dough. They drowned.

DonnaRosa
And I never mix cupcakes with a mixer, with a mixer (whisks), if only beat the yolks with sugar or whites, and then use a spatula. And the result is always the same - dried fruits boned in flour are distributed evenly, it is worth being too lazy and not to roll, all the dried fruits will end up on the bottom of the cake ... So maybe it's also about the method of kneading the cake dough?
P.S. In many publications I met the advice not to mix the cake dough with a mixer, but mix only by hand, with a spatula / spoon (which is more convenient for someone), and for a minimum amount of rotational movements. The mixer "plants" the muffin dough and makes it "heavy".

[DonnaRosa]

DonnaRosa
do not mix the cake dough with a mixer, but mix only by hand, with a spatula / spoon (which is more convenient for anyone), and with a minimum amount of rotational movements. The mixer "plants" the muffin dough and makes it "heavy".

Agree. I beat eggs, butter, kefir with a mixer - in short, everything is liquid. But after mixing with flour and baking powder, I use a spoon, so it really comes out more magnificently.

Try this recipe:
1 glass of sour cream
1 tbsp. Sahara,
2 eggs,
1.5 tbsp. flour,
1 teaspoon of baking soda, slaked with vinegar.
I put the regime on fast bread. When baked, cut in half and brush with sour cream. Spread sour cream on top.

Cupcake with sour cream

1 glass of sour cream, (200gr)
1 tbsp. sugar, (200gr)
2 eggs,
2 cups flour, (glass 200gr)
1.5 tsp baking powder
1 pack of vanilla sugar
Handful of nuts
Handful of raisins
Handful of dried apricots
I put the cake oven on almost according to Olga's recipe.
Added raisins large + small + dried apricots cut with scissors. Everything is lightly rolled in flour. A handful of nuts were poured on top. They can be seen under the powder.
Flour added about 100g to the recipe. I did not knock down anything with a mixer. I did everything with a fork. uku took "Extra".
Baking for prog. "Baking" 60min + 10min. left in the oven.

If it's beautiful, I'll show you a photo.

jelly pack - 220g.
Eggs - 3pcs
Wheat flour - 250g.
Rye flour - 50g.
Butter (margarine) - 100g.
Honey - 3 tsp. (for flavor, anyway)
Water - 100g.
Milk - 20g.
Cloves - 4 pcs.
A pinch of salt.
Vanillin - 1 pack
Cinnamon 1 tsp
Baking powder - pack 12g (3-4 tsp.)

Insist the cloves in hot milk (heat to a boil 3 times at intervals), let cool, discard the cloves.

Mix eggs with cinnamon, vanilla, beat for 5 minutes. Add honey to the mixture, softened butter with shavings (in pieces) - stir, pour into a container, salt, add water, pour in milk from under the cloves.

Kissel (pack) grind on a grater, mix with flour, pour into a container. Add baking powder.
We put program 10 (cake), weight 750g, medium crust
We look at the dough - something like the consistency of semolina - if anything, add flour or water ...

Well, there you can not only cinnamon ... And in principle, you can not steam with a clove ...

[DonnaRosa]

DonnaRosa, in any case, we are waiting for a photo. I baked muffins in HP when I was just testing it. Hell from the instructions for LG - marble cake. It turned out delicious! But then I didn't even think to photograph him. For some reason, there is an opinion that muffins are not made in HP. They work very well, but only for us this is a too small portion, so I bake cupcakes in a silicone form, in large or in portions.

The nuts in this test did not drown at all. So they stayed on the top of the cake only half lowered or the dough rose. It tastes better than condensed milk cake. If there is no oil in the house, then it is quite possible to bake a cake with sour cream

[DonnaRosa]

DonnaRosa

P.S. In many publications I met the advice not to mix the cake dough with a mixer, but mix only by hand, with a spatula / spoon (which is more convenient for someone), and for a minimum amount of rotational movements. The mixer "plants" the muffin dough and makes it "heavy".

but I thought that on the contrary, the longer you whisk, the more magnificent the cupcake will be ... But no, thank you for teaching ... yes, for sure - live, learn and die a fool ... It's so good that I I found such a wonderful site and such wonderful hostesses ... who will prompt and teach ...

[Milagros]

but I thought that on the contrary, the longer you whisk, the more magnificent the cupcake will be ...

Milagros
I myself adhered to the same opinion for a long time, and when I tried to make a cupcake dough according to the "correct" one, I immediately felt the difference ... I mix all types of cupcake bread according to the principle "the less you interfere, the better", the bread is a lovely sight!

DonnaRosa my God, what a miracle, just the creation of a master ..... It's even a pity to eat such beauty !!! I urgently need to bake, especially since I have a weakness for cupcakes ...

Bake for health, if you like it. I am glad that you also liked this recipe. I also love baking muffins in cotton, like all lazy people like me. I look for different recipes on the forum and adjust it to my taste, change it a little. But I am glad when I find an already tried recipe to get it right the first time. This cupcake is, of course, different from Stolichny. It is not so fat, lighter. It seems to me that it needs to be eaten faster, since it will not be stored in the refrigerator for a week,
like the Capital Cupcake. But I liked him much more than Dachny with condensed milk.

the less you interfere, the better ", the bread is a feast for the eyes!

Next time, when I bake Stolichny muffin, I will also try to stir and beat with a fork only and not for long.

Oh, girls, what have I done ... I wanted to try the recipe * cupcake on sour cream *, especially the recipe for the lazy, and I consider myself one of those (well, I don’t like to cook), well, so: to feed everyone to the full and I do not suffer for a long time, especially since I myself really love cupcakes, I decided at my own peril and risk to make a double portion: the bucket of my HP is large, the dough came out completely dead, it was almost eaten raw, I barely took the cup from the children, it’s delicious ... What's next: I removed the blades, set the mode * baking * -1 hour, got up * mom dear *, it will definitely blow the roof off the stove, an hour has passed, we check the readiness with a toothpick, but no, it’s damp, which was to be expected, set it for another hour, then let's see what happens. Oh, well, at least it’s baked, otherwise I’ve exhausted so many products, and everyone is waiting, they don’t drink tea ... Well, let's hope for the best, I think that my HP will not let me down ...


this is my cupcake still in the process, that is, in HP ... Wow, how I like it !!!
Well, so I was in vain worried: The muffin was baked just fine, the baking time was about 1 hour 40 minutes, then it was kept in the oven for about 15 minutes, then on the table in a mold, too, for about 15 minutes, I shook it out of the mold, and now it's handsome, look at it .. Terribly tasty and beautiful, as it seems to me ... The children really liked it, they said that they should always bake like this .. only without nuts, they don't like it ... Next time I will put more dried apricots, I love it very much ... So many thanks to the author ...

Good cupcake. : nyam: Such proportions are pretty.
Nuts must be peeled and chopped.
Dry them in a skillet and the husks come off easily.
I don't like peanuts either. (n) There is better.

You can add large + to small raisins.
Pts. it turns out delicious.

Reporting of my first xp-cupcake.
So far I have no idea what will come out in the end. Perhaps the experience will be useful to someone. Even if it is deeply negative.

Took this recipe here:

Cupcake with apples for tea
Wheat flour 175g
Sugar 150g
Butter 40g
Egg 3 pcs.
Large apple (preferably sour) 1 pc.
Baking powder or baking soda 1.5 tsp.

The Cupcake Experience is staged with the Delonghi 755 Bread Maker.
For the purity of the experiment, I decided for the first time and give the kneading and pastries to the "cake" program - 1:25, just to understand how capable it is. In the end, the option with kneading in a bowl or with kneading in kneading mode + separately "forno" will not go anywhere, if anything ..
I was somewhat confused by the inability to switch the size in this mode - it is at max and does not change, I put a light crust.

Instead of an apple, I used apple-raisins and added cinnamon.
I decided to add the baking powder not immediately, so that more reaction remains on the share of baking, but now I think that it could have been even later (for example, simultaneously with the dispenser, or even after it). The raisins thumped safely from the dispenser at 10 minutes, finely crumbled the apples (about 1/4 large) and added them with my hands.
At the 20th minute, the program went into baking. In appearance, the dough was mixed evenly, although I did not heat the butter (I just let it lie on the table for a couple of hours). The most important and interesting question is whether it will rise or not.

It rose, although not very evenly (it came out lower at the edges than in the center). It looks tasteful, smells like brown for half an apartment. The first impression is that the automatic program did it.

The taste was also pleasant, although it persistently seems to me that I feel a clear egg aftertaste ... It turned out not dry and not sticky, good in structure.

[Cupcake with sour cream]

It became boring without tasty food.
Baked Cupcake with sour cream

This time she put both nuts and raisins with dried apricots in the dough together and stirred.
Everything was well evenly distributed. There were no large raisins, but there were medium light and small ones darker. I also liked the low cost of a rather tasty cake. (slightly more than two euros)
Ready weight = 860g

DonnaRosa, I now just eat up the leftovers of the same. In this version of the dough, the filling really "floats" very well - I have raisins evenly throughout the thickness, despite the fact that I interfered with the bread maker's cake program, and it was poured there automatically from the dispenser. Only now it seemed to me that the cake is not very sweet (for my taste). In the next. if I do it, I will add a little sugar. Or maybe just take a sweeter filling - I had sour raisins. And on the second day it seems to me tastier than fresh - more "muffin" and plump.

DonnaRosa, I now just eat up the leftovers of the same.

I have enough sweetness, although I have a sweet tooth.
I like a lot of raisins in muffins. And I love dried apricots.
I knead the dough with a fork in a bowl and not for long. It's faster for me.
I put it in a bucket and turn it on for 60 minutes. Bakery products.
After finishing, I leave it in the turned off stove for another 10 minutes.
Everything together with food preparation, kneading and baking
takes 10min + 60min + 10min.

Hi everyone, I'm baking a cake according to the recipe on page 1. from Alexandra
Where there is only 175 gr)))).
175 grams of melted butter
175 grams of sugar - I take fructose, it turns out much more fluffy, I recommend
3 eggs
175 grams +3 tbsp.l. flour (in the original recipe there were 3 liters of cocoa, replace with flour)
1 1/2 tsp baking powder
1/2 packet vanillin

The only thing I did differently was chopped the nuts in a blender and added to the dough ... and put the raisins in the middle. Now baking (19 minutes left), baking in Panasonic, set for 60 minutes, but already smells of burnt nuts (((((. How to bake a photo. But I started reading the forum already in the process of baking a cake, and kneaded the dough in a food processor, so most likely my cupcake will look like a biscuit
I forgot to say I added a tablespoon of cognac to the dough.
It didn’t bake it in 60 minutes, I didn’t add it yet. I'm waiting)))

I got it very simply and quickly in the "cupcake" mode - 1 hour 28 minutes (of which 15 minutes of kneading). She immersed everything in the CP at once, sifted the flour in advance with baking powder, raisins and candied fruits prepared immediately, from above. And that's all - no problems. And what is strange, my all liked it very much, although it seemed average to me. But that this recipe saves time and money is its big plus.

I agree with Ernimel that it tastes better for 2 days.

Cupcake with sour cream
1 glass of sour cream, (200gr)
1 tbsp. sugar, (200gr)
2 eggs,
2 cups flour, (glass 200gr)
1.5 tsp baking powder
1 pack of vanilla sugar
Handful of nuts
Handful of raisins
Handful of dried apricots

The last time I tried with this recipe, instead of pure sour cream, to make sour cream / butter 50/50 (that is, half a pack of butter + half a glass of sour cream). Of all those tasted before ("for tea" in two versions and purely "sour cream"), this variation seemed the most "muffin" and interesting, plump, not sticky and not dry. The filling took raisins + walnuts, well dispersed throughout the entire thickness. But it was not completely baked on the cake program - I set it for another 20 minutes in oven mode. For myself, I have chosen this option as the most pleasant one. Try it - maybe someone will like it too!

ps: But I still have the next one in line with "capital" according to GOST. But we'll finish this one ..

And I just left it disabled for an hour in HP. True, the bottom is slightly hot.

Capital cake is the most delicious. But very good. fatty. On sour cream, the cake turns out to be easier. Not so high in calories. Well, the cost is much lower. Today I put the oven on sour cream again. Instead of dried apricots, I cut prunes and dried peaches. Raisins and nuts, as always, also a handful.
Everything else is according to the last, already tested by me, and rather successful recipe. Today I tried to put the program. "Baking" for 70 min.
Although in Panasonic it bakes well for 60 minutes.

I baked 65 minutes in Panasonic and did not take out + 10 minutes yet. Everything baked well.
Didn't knock down anything! I beat some sugar with eggs and sour cream with a fork.
I also mixed everything with flour with a fork, added fruit + nuts and put the dough in a Panasonic bucket. Didn't have vanillin. Replaced it with rum essence.
Liked. It smells good. Cupcake weight 900g.

[DonnaRosa]

DonnaRosa
Somehow, for the sake of experiment, I baked two muffins according to the same recipe, only in the first case I beat the eggs with sugar until white (at the highest mixer speed for 3 minutes), poured everything into a bucket of HP and only then added the rest of the ingredients, and in In the second case, I did as you did, just beat the eggs with sugar with a fork, poured them into a bucket of HP and added everything else. In comparison, the difference is still sooo noticeable, of course in favor of the first cupcake, honestly ... Well, that's me, by the way ...

[DonnaRosa]

DonnaRosa Somehow, for the sake of experiment, I baked two cupcakes according to the same recipe,

I also tried both methods.
I liked it better when I didn't knock it down.

[DonnaRosa]

DonnaRosa
Well ... the taste and color as they say ...

[DonnaRosa]

DonnaRosa
Well ... the taste and color as they say ...

: red: Another amendment:
If the eggs are very large, add a handful of flour and sugar to the recipe.
So I did it yesterday.
Cupcake weight increased by 100g
Yesterday:

Ernimel, I'll try to bake a sour cream cake with your changes. Perhaps this will be just what you need. And then I flew here today with "Stolichny" in KhP.

DonnaRosa, in Panasonic there is no "Keks" ave. So that HP will mix everything up?

Krosh, my taste and appearance with "Stolichniy" also turned out worse, after 21 minutes of beating with a mixer, than after the HP itself just kneaded everything in 15 minutes.

DonnaRosa, in Panasonic there is no "Keks" ave. So that HP will mix everything up?

I take out the stirrer and knead everything with a fork in a bowl for 5 minutes.
I wrote everything in detail below.

It turns out that in Panasonic on "baking" the crust of the cupcakes does not burn, unlike my HP, and there is no need for a special program

It turns out that in Panasonic on "baking" the crust of the cupcakes does not burn, unlike my HP, and there is no need for a special program

In the instructions for the x / p Panasonic 255, it is recommended to bake muffins on the program. "Bakery products". Each stove has its own instructions.

[LiudmiLka]

Krosh, my taste and appearance with "Stolichniy" also turned out worse, after 21 minutes of beating with a mixer, than after the HP itself just kneaded everything in 15 minutes.

LiudmiLka
Why so much? In three minutes my eggs with sugar turn into such a persistent foam! Did you use a mixer after adding flour? In my HP there is a Keks program, so with a mixer I beat only eggs with sugar, all the other HP components are mixed by myself ...

Crumb, there is such a recipe: butter - 10 minutes, sugar - 5, eggs - 5 and flour for max. speed 1 minute.

Here is my "Great Cupcake" (Reply # 243). Made with a recipe. On a signal, walnuts and dried apricots (I put 100g, I was more afraid). The roof was certainly not blown away, but it was close to that!))) Doesn't look like a cupcake, but delicious. Most likely butter bread ...

The last time I tried with this recipe, instead of pure sour cream, to make sour cream / butter 50/50 (that is, half a pack of butter + half a glass of sour cream). Of all those tasted before ("for tea" in two versions and purely "sour cream"), this variation seemed the most "muffin" and interesting, plump, not sticky and not dry. The filling took raisins + walnuts, well dispersed throughout the entire thickness. But it was not completely baked on the cake program - I set it for another 20 minutes in oven mode.

I recommend adding chopped prunes to the cake.
Perfect for a company + with raisins, dried apricots and nuts.

Made from a manual for Panasonic;

Cupcake (Baking) (Panasonic)
Wheat flour 175 g (11⁄6 cups)
Sugar 175 g
Butter 175 g
Eggs 3 pcs
Cocoa powder 2 tbsp l.
Baking powder 1 1⁄2 tsp



True, no cocoa. Not impressed. The recipe is very similar to Stolichny, but something is not right. She went to Stolichny to Zhivchik ...

Baked a sour cream cake. Kneading was done in KhP, and baked in the oven. The norm of products is double.

[You cannot bake the whole portion in Panasonic.]

I kneaded the Capital Cupcake according to all the rules, the whole portion. I am reporting.
You cannot bake the whole portion in Panasonic. The sides have darkened, and the middle is completely damp and even runny. And this is for 80 minutes of oven operation on the Baking program. It is not for nothing that the instructions recommend a small portion. You must follow the instructions. Not worth everyone and in everything to obey from the outside. Sorry for the spoiled good food. Everything was put to the best.

And I was also unhappy with my HP. I wrote about the baked bottom, but my cupcake was baked on the “cupcake” ave.

My stove is excellent. I have a PANASONIC. But you must follow the instructions and do not add more dough portions than is recommended. This is not the first cupcake I bake,
but until now, everyone was small. For 600gr
You cannot bake kilogram muffins in Panasonic.

baked the first time a cake in a bread maker according to the recipe "sour cream"

sour cream - half a glass (no more), 100g butter ..
the dough turned out to be very steep, shortbread to taste .. baked for 60 minutes + 10 on heating .. (it should have been less) the crust was very hard ..

that's what happened

[Country Cupcake (Panasonic)]

Well, here I crawled ... Well, while you re-read the mulberries ... No, for 2-3 pages ... otherwise just War and Peace.

I started with the Summer Cupcake from the manual for Panasonic. Here's what happened:



Absolutely not up.Based on everything that I have read here, I decided to correct the recipe:

Country Cupcake (Panasonic)
Wheat flour 150 g (1 cup)
Eggs 2 pcs
Condensed Milk 400 ml (1 can)
Baking powder or
baking soda
1⁄2 tsp

Cooking method:

1 Beat eggs white, add condensed milk and quenched soda or baking powder.
2 Pour in Sift flour adding baking powder in parallel and knead to a homogeneous dough no longer than 2-3 minutes.
3 Put the prepared dough into a mold.
4 Bake for 60 minutes, then remove the pan from the bakery and leave the cake in it for 7-10 minutes.
5 Gently remove the cupcake and cool on the rack.

I did not forget anything? Or add baking powder at the very end of the flour?
And I equated another 400 ml of condensed milk to 400 grams ... I can't even imagine how to translate ...

Just for comparison. The cake is baked according to the same recipe in a slow cooker (eggs are beaten white, soda 1 tsp. "Under the knife" - measured from HP, mixed with flour, soda is not felt, cake is airy and soft, strong aroma of boiled condensed milk).



What am I doing? Besides, after all, HP is not for such cupcakes (deeply IMHO).

The country cupcake turns stale quickly.

Made from a manual for Panasonic;
True, no cocoa. Not impressed. The recipe is very similar to Stolichny, but something is not right. She went to Stolichny to Zhivchik ...

Baking more than once (I took the recipe from the instructions for Panasonic). This recipe is very successful. The cupcake is not only tasty, but does not get stale for a long time. I add dried apricots, raisins, prunes to it. I really like all my family and me too.

My dachny cupcake does not get stale. Apparently, because in a multicooker, baking goes as if with steam. It also goes as an excellent base for a cake:

Today I baked such a cupcake

Cupcake (Baking) 65min (Panasonic)

220gr - wheat flour grit "Extra"
200gr - sugar
120 gr - sour cream 40% fat
80g - butter 82%
2 eggs (not small)
1.5 tsp - baking powder
50g - raisins
50g - prunes
100gr - dried apricots
a few drops of rum essence