Cupcake "Capital" (according to GOST)

Thank you, wonderful cupcake, even without raisins, but quite the opposite, with almonds.
mixed in a minicombine
baked in HP in the "Cupcake" mode (my Skier has no others for baking)

took in proportion to the number of eggs, for 2 eggs it turned out 150 grams of sugar and butter and 200 grams of flour

Well, I made it. Baked for 1 hour 30 minutes in SD-255. It's already five o'clock before I take it out of shape I only have enough raisins. Well, it just wasn't there anymore!

Thank you, wonderful cupcake, even without raisins, but quite the opposite, with almonds.
mixed in a minicombine
baked in HP

Please tell me which attachments you used. My food processor has a protein whisk, but it cannot knead dough. And for the dough there is a plastic knife, they are recommended to knead the dough, including the light one. I once ruined them a proven biscuit (like "Prague") with sour cream and condensed milk. It turned out to be some kind of dense mass.

I have a mixer, but I have to keep it in my hands all the time, because in stationary mode it does not mix the entire volume properly. Therefore, I would like to use the combine for these purposes.

[LiudmiLka]

LiudmiLka, I use what I have, namely a metal "knife" (like in a coffee grinder).

I cut the butter into pieces and put it in a container, put it in warm water, so that softened but did not melt.

She began to twist, adding sugar. Then one at a time - eggs, a pinch of lemon to-you (instead of extras) It was knocked out almost white

Turned off, took out a knife, manually mixed flour with baking powder (stirred it in flour)
at the end - nuts in pieces (well, raisins, when there will be, after all, it was not enough to complete the impression)

I have Filechka - a hard worker, already 6 years old, here are his nozzles

: flowers: Thank you for such a prompt response.
I have a metal knife (lionfish) similar to yours. It is more for hard foods, and the same plastic knife for dough. Combine moulinex.

Listen, what is still better to use as a mystical lemon essence?

I went to all the local shops - they don't even have anything close. In one place I saw lemon concentrate, but it seems to be completely different - there is stupidly reconstituted lemon juice with lemon to-that and something else (such a bottle in the form of a lemon, I can squeeze the juice myself from fresh lemon). In Auchan, according to my order, they found only lemon syrup, but there is a healthy 0.75 bottle, and I'm not completely sure that it is what I need - I decided not to take it yet.

In "pekis" there are various essences, including lemon - but there the dosage is generally drip and 25 ml bottles - you obviously can't put a teaspoon. So I am tormented by doubts, but I already want to try, but I decided to try the correct complete recipe right away. I want to find this wonderful product, or at least understand what exactly was called that at the time of compiling GOSTs.

[Ernimel]

Listen, what is still better to use as a mystical lemon essence?

Ernimel
Before buying lemon essence, I did just fine with freshly grated lemon zest, it turned out so fragrant that the essence would obviously be superfluous there ... And even before I made alcohol tincture, that is, lemon zest infused with alcohol (vodka), I was quite happy, cheap and angry!

including lemon - but there the dosage is generally drip and 25 ml bottles - you obviously can't put a teaspoon.

And what prevents you from putting a teaspoon of such an essence? I put it, the bottle is enough for 5 large cupcakes ...

And what prevents you from putting a teaspoon of such an essence

Eh .... well, actually just a note on the website that says "Just add a few drops to the dough, cream or impregnation."

I thought it was some kind of ultra-concentrated bottles, like essential oils, which are enough for a couple of drops.And this is usually not thrown with spoons ... but since there is a positive experience, then maybe I'll try it. Only no one knows - except for pekisam, does it happen anywhere? Otherwise, I don't order free shipping, but paying 300 rubles for delivery to a maximum of 500 is not hot ...

In a platypus, in my opinion, I did not see anything like that - otherwise I would have pulled into another order.

[Ernimel]

Ernimel
No, in "Platypus" definitely not, I was already interested in this question ... By the way, as recently as yesterday, at the forum of "Good Cuisine", essences from "Peki Sam" were discussed, and so one of the members of the forum claimed that essences in small bottles are better , I quote:"In small bottles it is more concentrated than in large ones. I just used one and the other, and the one in small ones is better for me."
I ordered 25 ml essences. bottles, and only one small bottle, but I haven't tried it yet, so I have nothing to compare with ...

Ernimel, we sell these essences in small such test tubes, 4 pcs. x 2 ml (rum, vanilla, almond, lemon ...) And it says how many kg of dough to drip (usually half a test tube or one) on the cake. Do not take in large bottles. Better rub the lemon zest, it works well too, I did.

[1 ml / kg]

And what prevents you from putting a teaspoon of such an essence? I put it, the bottle is enough for 5 large cupcakes ...

In general, judging by the fact that I dug - it is NOT possible to put these "baker flavor" SPOONS. I found a dosage table from one distributor - "Lemon - Dough 1 ml / kg.... 1ml ≈ 18-20 drops or 1 drop - 0.05ml "Well, more precisely, you can if you wish, probably, but I somehow have little faith in the absolute safety and usefulness of such excess of the recommended dose.

Apparently, I'll just try it with lemon zest. At least it is guaranteed to be safe .. and even less chemistry ... There is also an idea to try it with pure essential oil. But here the dosage is also not clear, hardly more than a dozen drops, plus in the original (as far as I remember) essential oils are very unstable to temperatures.

Lemon on cognac is also an option. I will still think.
The main mystery - what exactly is it Nteen years ago it was possible to put spoons into the dough (I somehow believe in the fact that when compiling GOST old recipes safety was taken into account ...)?

Just do not forget to wash the lemon thoroughly with hot water with baking soda and always with a vegetable brush, otherwise it will also not be very useful.But I think that you know this without me, this is so - just in case I wrote

baked 3 times in HP a smaller cake (150X150X200) and without raisins - amazing)
now I tried it on 217X217X289 and with raisins - the middle / top was not baked, it failed in the middle
urgently shoved into the oven to save (my HP does not turn on immediately for the 2nd time to finish baking - yells that she is already hot)

the only thing - it was necessary, without opening, to try to leave it for a 3-hour warm-up, I did not guess, the crust / lid is already quite ruddy, I did not think that it would not bother

Baked yesterday, very tasty cupcake, very. I didn't put in lemon essence, and there was no lemon zest either. The taste is just awesome, but it crumbled very much, what is the reason, or does everyone have it?

Baked yesterday, very tasty cupcake, very. I didn't put in lemon essence, and there was no lemon zest either. The taste is just awesome, but it crumbled very much, what is the reason, or does everyone have it?

The muffin, like many types of pastries, must "ripen". If you cut it as soon as it has cooled down, it can crumble very strongly. It is best to wait until the next day, then it should crumble less.
By the way, I bake with and without raisins, and so, the "clean" cake crumbles less, and with raisins - more.

finished eating today, also crumbled, perhaps less, but about raisins - I'll keep in mind, thanks

with raisins, the cake crumbles more purely for mechanical reasons - the berry is not always cut well, reaches for the knife and, accordingly, "pulls" the dough along with it.

Zhivchik! Yesterday I baked a cake. I deviated a little from the recipe, instead of the essence-zest, I soaked the raisins in cognac. Thank you very tasty

[nakapustina]

nakapustina, good luck!
The cupcake turned out to be very beautiful! The raisins are so evenly distributed.

thanks for the recipe, delicious cupcake !!!

He's getting cold now. My family adores him.

[niva, Nat_ka]

niva, Nat_ka, you are welcome!

He's getting cold now. My family adores him.

Yes, this is the tastiest of all cupcakes.
For me, the Capital Cupcake is already like a classic.

Yes, this is the tastiest of all cupcakes.
For me, the Capital Cupcake is already like a classic.

I especially like it when he stands for a day or two. Then you will generally swallow your tongue.

[NNoisy]

NNoisy, in principle, you can prepare the dough for baking (whisk and knead everything), and bake it in the CP itself without a spatula, just look, after 30 minutes, so that the cake does not burn.
Try it and then tell me. In general, the offer is tempting. And in this situation, I was baking a classic "Capital" cake. Painfully, I wanted to try such a cupcake as before.

I tried to make a cupcake (though not this one) according to the recipe for the oven in HP. It turned out just WONDERFUL !!!!
I kneaded the dough in the HP, then pulled out the spatula and put it on baking .. True, it took 2 times longer to cook than in the oven, but the result was EXCELLENT))
Today for the evening I will bake according to your recipe))))!
Thank you

[Taneka]

True, it took 2 times longer to cook than in the oven, but the result was EXCELLENT))

Taneka, in fact, takes longer to bake in HP than in the oven. But you put it on and do not constantly run to the oven, being careful that the cake will burn.

Today for the evening I will bake according to your recipe))))!
Thank you

Good luck!

Thank you!!!
Already baked)))))))))))))) !!!!
I mixed it a little non-prescription .. but in the same sequence, everything is in HP))
I baked in the same place, without taking out the dough .. terribly afraid that everything would burn ... but carried
Now we sit and wait until it gets cold)
The whole baking took 1 hour 20 minutes plus 2 times 10 minutes each - so to speak, a control shot))
Knead the dough in the "Pasta dough" mode 2 times for 14 minutes
Drool tekuuuuuuuuuuuuuut
Thank you for the recipe

hello girls. please tell me, does the salt have to be sea salt?

[pygovka]

pygovka, no, not necessary.

Thank you!

Well, girls, I baked a cupcake in a new form. to the taste, my son said give me everything, I tried SUPER, although the dough when kneading I got thick, like thick homemade sour cream almost, I had to flatten it with a spoon, and I was also convinced that changing the baking powder that you have been using for many years is NOT NECESSARY! I bought a new one, I thought better, and there was a whole lemon in crystals, I didn't try it right away, but felt in the cupcake. well now my cupcake:

in my opinion, moisture is too much

[pygovka]

I also made sure that changing the baking powder that you have been using for many years is NOT NECESSARY!

This is correct.

pygovka, the looking cupcake is excellent!

in my opinion, moisture is too much

In silicone molds, baked goods appear damp at first.
The moisture evaporates after a few minutes.

[Zhivchik]

Zhivchik Thank you. I was surprised myself - I never did it, but THANKS TO ALL GIRLS on the forum who share the CORRECT RECIPES !!!! and to everyone who helps with mistakes, advice! and it was not wet, the son said a little dry, but I just = the taste of childhood.

the son said a little dry, but I just = the taste of childhood.

Yes, he is a little dry and a lot of raisins. How I loved such a cupcake as a child. Only it was not always possible to buy, because it was expensive.
At least it's better than having a cupcake like putty.

that's for sure. I give him a big 700g. I poured a cup of tea, so that it does not seem a little dry (I drank it, said so cool)

I give him a big 700g. poured a cup of tea-

However ... son.

so 185cm, 21years ...

Well, growth, that is. So there is someone to be high in.
And that mom is 39 years old, and son is 21.

(there is a daughter 20) by the way, both were eating this cupcake! no one else wants to eat.

no one else wants to eat.

Then your kids have good taste.
There are many cupcake recipes, but this one is the most delicious.

agree. I also only eat it, but with raisins and chocolate ...

how many muffins I have tried recently, but this one and even curd (also according to GOST) - they are the most delicious.

how many muffins I have tried recently, but this one and even curd (also according to GOST) - they are the most delicious.

Cottage cheese cake according to GOST taty-this one?

Girls, please tell me, did someone bake this cake in a silicone mold? Leave it in the form for 5 hours as well, will it not get damp? Or is it just an indication for metal forms?

Cottage cheese cake according to GOST taty-this one?

I wrote a bit wrong - "Children's" cupcake (according to GOST)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=79620.0

Girls, please tell me, did someone bake this cake in a silicone mold? Leave it in the form for 5 hours as well, will it not get damp? Or is it just an indication for metal forms?

I baked in a silicone mold and left it to cool completely in the mold, it did not damp anything (at least it didn’t damp it for me), but it was SUPER!

[pygovka]

Thank you, pygovka! I'll try too.

Don `t doubt! the main thing is to do everything according to the recipe and follow all the stages.

Good afternoon, I'm a beginner, I have been reading the forum for a long time, but I recently registered. Yesterday I baked the cake in Tefal HP, instead of raisins I put 160 g of walnuts. Butter - 130g., Margarine - 80g. Everything worked out! I beat butter, margarine, sugar, eggs with a mixer in advance. then everything is in HP, I added flour. I put the cupcake program on and waited for it to signal me that I needed to fill up everything else, but it turns out in my HP on the cupcake program, the kneading takes 5-7 minutes, but baking immediately! I had to deceive her - she pulled the cord out of the socket and quickly mixed in nuts and baking powder. Then I plugged the HP into the outlet (after all, it saves the settings for 7 minutes) and the result is a great cupcake. I do not expose pictures, as there is only one piece left. (We have a large family and the guests suddenly appeared suddenly).
Conclusion. in HP Tefal, on the program, the cupcake must be put all at once, since the kneading is quick and baking immediately goes. Compliance with the recipe up to grams is not necessary, (Well, I don't have electronic scales, there are simple ones with an error of + - 20 g and I can't imagine how to make 217 g) here probably the main thing is to feel what and how much, well, and try to be as close as possible to the recipe.
Thank you all very much for the comments and recipes, the cupcake began to bake, after reading everything here, I took into account the experience and mistakes of others

I wanted a cupcake again, but taking into account the experience of the 1st time - for 2-3 days it no longer seemed fresh, and I eat little, then the question:
Has anyone tried to freeze in pieces?
I would then take out 1 couscous, heat it up in a micro, but how does it taste after freezing?