Cupcake "Capital"

it is a pity that Panasonic does not knead the dough before baking)
I, grief baker, two days like with HP, I thought everything would work out)))
in the end, I just pulled out a bucket with unmixed ingredients, and the HP was already hot .... I'll try to put it on dumplings and then bake it. wondering what happens? ...

For a cake, the dough must be made with a mixer and very quickly.
Pour the muffin dough into cotton for baking.
Take a look in this thread.
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=187.0

[DonnaRosa]

DonnaRosa I cannot agree with you, since the dough for muffins can be very different, and not necessarily liquid. It all depends on the recipe.

So I put a photo of my capital cake, though the sharpness is not good enough, but you can see how the raisins are evenly distributed

the dough should be kneaded either on the dumplings or pizza program.

There is heating in the "pizza" program. The butter will melt.
There is no dumplings program.

[DonnaRosa]

DonnaRosa you are wrong, why there is no dumplings program, everything is in place from her profile, we see that she has a SD255 stove

[Basja]

Basja, DonnaRosa from the Baltics. In her CD255, most likely there really is no DUMPLING mode. In Western Europe, it seems, instead of DUMPLINGS, ITALIAN BREAD.

I have "dumplings", for the sake of them, in fact, I bought)))
by the way, I report: I pulled out a bucket, put everything out of it into a bowl, mixed it, washed the bucket and cooled it down, the HP cooled down. everything started anew.
put on "dumplings", after 5 minutes - for baking 60 minutes.
only, again an ambush, the raisins remained in the container))) he does not throw it out himself, and the HP did not tell me with a signal that it was time to throw (((

ps ^ left to pull out a cupcake, or rather a kind of cupcake)
ps2 had to be pulled out about 3 minutes ago, just a little brownish.

[Freken Bock]

Freken Bock we are not talking about Glada. And she is from Moscow.

[Glada]

Glada, which means it doesn't interfere with what program you put on, how much flour and other ingredients you put in.

But do not be discouraged, everyone has shoals, they learn from mistakes, of course, it is advisable to learn from strangers than from our own.

took the recipe from the first page, 130g oils, 3 eggs, salt, brandy - mixed it, put it in the HP, flour and baking powder on top.
in general - it turned out funny))) sorry without raisins)

I feel tomorrow my men will make me bake it again!
thanks everyone for the recipe!

[Glada]

Glada, and what did not work, because in the baking program there is no such "chip" as the sound signal of the dispenser and you had to manually fill in the raisins during the kneading process. Glada is from the author of this recipe and you have different ovens, she has a cupcake program, but in ours there is no such program, therefore raisins should be added manually, as I wrote.

[Glada]

Glada, and what did not work, because in the baking program there is no such "chip" as the sound signal of the dispenser and you had to manually fill in the raisins during the kneading process.

i.e. BEFORE you start baking?

my cupcake, don't laugh out loud)

[Glada]

Glada Why should we laugh, it looks like a very decent cupcake, I think it tastes too. And the raisins should be filled in at the very end of the batch, if you suddenly did not keep track of the end of the batch, it’s not scary, again for a few minutes, literally 1-2 turn on HP for the batch and gradually add raisins, candied fruits, whatever you like, in general, then interrupt the batch program and turn on the baked goods. Everything will come with experience, don't worry.
The structure of the cake is very good.

[DonnaRosa]

DonnaRosa you are wrong, why there is no dumplings program, everything is in place from her profile, we see that she has a SD255 stove

I also have this model, but the two programs are different.
No jam and dumplings, there are other two instead.

Urgently! I repeat my experience, but with raisins.
tell me who has Panas, I put it on baking for 60 minutes, because HP does not give a signal when to throw raisins? right away? over time? what?
Thank you!

[Glada]

Glada, at the end of the batch, you need to put raisins rolled in flour.
We are waiting for the report.
Good luck!

Hello girls. Please tell me who baked this cake in the oven at what temperature to set. And then my husband has been asking for a cupcake for a long time "as before", but I have never baked them

[Ksule,]

And then the husband has been asking for a cupcake for a long time "as before"

Ksule, if your husband wants a cupcake, "as before", then you are here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38984.0

Zhivchik, thank you. And then I was even scared of that recipe with GOST. But the main thing is that I found t-baking.

My first experience



What didn't work out and didn't like:
1. Flour remains at the edges of the mold.
2. Raisins donkey (soaked, dried, then rolled in flour and covered), and some of the edges did not fall (seen in the photo).
3. I had to wait for cooking for a very long time (1.30 the program itself + 40 minutes toasting separately).
4. A large piece has fallen out in the center due to the spatula and the porous structure of the cake.
Tell me how to fix pliz for a novice cupcake

I baked a cupcake, but not in the HP, but in the oven (I baked 2 at once: Stolichny and according to Alexandra's recipe from the next topic). The dough was kneaded with a mixer - it was kneaded better than in KhP, more magnificent. Raisins, as advised, dried, rolled in flour, added to the dough ... in the end, all at the bottom. As far as I understand the physics of the process, when heated, the oil in the dough becomes liquid, and the raisins "hanging" in the dough "sink". Possessing secret knowledge, confess, reveal a terrible secret - how to avoid it?
Otherwise, everything is very tasty

As far as I remember, a real capital cake, it always had more raisins at the bottom, but all the raisins never sink.

try not to soak the raisins, but just sort them out, pour them over with boiling water and immediately dry them on a towel. Then roll in flour and add to the dough. Do not knead the raisins for a long time so that the flour shell does not come off it!

Hello, I'm new to the forum, but I've already tried a couple of recipes, including the capital's cupcake, I took the recipe from the first page (only there was no cognac). I melted the butter, beat it with eggs and sugar and put it all in a bucket of HP, on top of flour with baking powder and raisins, baked on the Keks program (HP - kenwood ВМ350). When baking began, we were almost stunned by the smell, and an hour later the cake was gone ... Thank you very much for the recipe. And my raisins are very evenly distributed.

Hello! I also have this book from which the recipe is taken. I baked this cake in the oven before, it worked great! Now that there is a bread maker, I decided to bake in it. The first experience was unsuccessful, because the husband asked "MORE !!!", increased the rate of food, but - failure! I didn't even take pictures, I was very upset ... And so, today I decided to try again. Everything turned out great! (The amount of products is exactly according to the recipe, the cake is large enough) What I want to say to those who will do it for the first time: it is better to knead the dough not in a bread machine, but separately; cover the bucket, taking out the spatula, with baking paper (it will burn less, and it is easier to take out the cake). Another important detail - do not use large raisins like "Jumbo", they are too heavy and sinks, even if they are dried and rolled in flour. I don't remember anymore if this topic was written on how to avoid cracking the cake, but I will repeat after the author of this advice (may he forgive me !!!), you just need to draw a groove with a wet finger along the surface of the future cake. Believe it or not, it works !!! Despite the fact that the dough is liquid !!! In general - good luck !!! I attach photos. Here's another thing, I baked for 70 minutes, but I decided that 60 was enough, next time I'll do it, otherwise the sides of the cake burned a little (I have Panas 254)

Hello! Thank you very much for the recipe, today I baked small cupcakes according to this recipe in paper tins in the oven, kneaded the dough with a mixer, did not soak the raisins, just put them in the dough and mix them, it turned out just super-cupcakes, ruddy and delicious! A win-win option, in my opinion, even for beginners.

I love this cupcake since school. Mom didn't really bake it, but bought it ... but I got so used to this cake and it was on May 1 ... Therefore, I bake it every year ... and today too ... Photos will be later ...
Nostalgic May 1 Cupcake !!!!

Here .. it's not cold yet ..
Happy 1st May, everyone !!!!

Hello.today I also baked a cupcake. mixed all the ingredients in a blender, and then took strawberries with sour cream and sugar and also mixed in a blender. poured the strawberry mixture into the dough and mixed it all again. I sent everything to the bakery on the baking mode. it turned out very tasty and aromatic.
maybe someone will be interested.
thank you for the recipes.

So it finally came and it was my turn to get this recipe, baked vHP (Panase), did the batch with a mixer. In 50 minutes the cupcake was baked perfectly, but one thing confuses me, the color turned out to be quite dark for me, almost like chocolate, maybe I baked it? But in general, it is very, very tasty, but "it will not be enough", it was enough for my colleagues to have breakfast for a slice of tea, in general, today I will try to double the portion, I will not replace the baking powder (and suddenly it will be even tastier) and bake it in the form of a real cake, so wonderful cupcake, I think, and should look accordingly

Delicious cupcake turned out! True, I'm still looking for a different taste ... GOST))) The only thing is that it turned out to be dense. Peck in Zelmer 43z011, in basic mode, since there is no cupcake mode as such (((

[dympopov]

True, I'm still looking for a different taste ... GOST)))

dympopov, catch: CAPITAL CAPE according to GOST

Thank you, I have already seen, but there, as I understand it, the bread maker has nothing to do with it))) And I would like to bother the bread maker, and not myself)))

I'm just wondering if it's okay that I got this cupcake thick? Or am I doing something wrong?

[dympopov,]

dympopov, The basic modes of all ovens are designed for biological loosening - with yeast, which just prefers proofing after kneading.

And in a classic cupcake, the loosening is physico-chemical. That is, you need to saturate the oil-sugar mixture with air bubbles, and then add a chemical baking powder, which does not like repeated stirring (since it usually reacts with the dough components). You can try to confuse the oven in two steps - the "dough" mode and the "bake" mode.

Thanks for the clarification! I was just thinking about what would be in two steps next time)))

Did I understand correctly that it is better to add baking powder during the second batch? Or right away? I understand about the dough kneading mode ...

Is there a mixer? Otherwise, the desired consistency cannot be achieved.

In the recipe post everything is written in detail.
You can try the "dough" mode (is there unleavened or pasta?). If only yeast dough, then you do not need to give proofs.

There is no mixer. To admit, I counted on a bread maker in this sense. Otherwise, if you make the dough yourself, why should she)))

The dough mode is only one "Dough (dough for pies and cakes)". Judging by the dough recipes from the instructions, yeast is everywhere involved (((

[Boiled chocolate]

Then use those recipes where mechanical loosening is not required. Experiment with something like "Boiled chocolate"you just have to take half or even a third of the recipe.

Thanks for the recipe, delicious!
Beat slowly and not for long, put a baker instead of soda. powder - does it affect somehow? I baked in the oven, because I was not sure about the success in cotton
There is no strength to wait until it cools down - hot, very tasty

[nata41]

instead of soda I put a baker. powder - does it affect somehow?

nata41, the cake will be fluffier with baking powder.

Zhivchik, I'm an inexperienced baker, but I have soda - if you pay off with kefir, lim. juice, etc. and if not extinguished, then pitch. powder, is that right?
And I put in 1/4 teaspoon. or even more. Tell me, is 1/8 enough?

I don't eat a lot of baked goods, only a piece a day. Where is the cupcake best kept? Cold in the bag?

I'm an inexperienced baker, but I have soda - if you pay off with kefir, lim. juice, etc. and if not extinguished, then pitch. powder, is that right?
And I put in 1/4 teaspoon. or even more. Tell me, is 1/8 enough?

Everything is correct. A reaction of soda with acid is needed to raise the dough.
If the soda recipe says 1/8 tsp. soda, then you need to put twice as much baking powder, because in it, in addition to soda, lemon and flour are present.

I did not bake this particular cupcake, because.I bake my own "Stolichny", which is the best of all cupcakes. HERE

Very tasty!!!!!!!!!!! I could hardly resist not to eat more. And the main thing is simple!

It was also difficult for me to resist, while it was hot - it was very tasty, but cold was not at all that ... better when the family is large or who came to visit - then all the cake at once

Yesterday I baked it in the form of "Fortress" - this is something. It came out very well and did not have time to cool down with my eaters. Although my husband likes it better when he "matures" for a day or two.

Yesterday I baked it in the form of "Fortress" - this is something. It came out very well and did not have time to cool down with my eaters. Although my husband likes it better when he "matures" for a day or two.

And where does it ripen with you? I had it in a bag and became old, then I put it in the cold and each. once warmed up in the microwave - well, not at all!

And where does it ripen with you? I had it in a bag and became old, then I put it in the cold and each. once warmed up in the microwave - well, not at all!

I have it on the table under the microwave cover. Costs no longer than 3 days.

I'm talking about the capital's cupcake. Why don't you need to add water at all? Or I did not understand something in the recipe

[lidusik]

lidusik, This recipe is a derivative of Stolichniy Cupcake (according to GOST). https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38984.0

This is a classic buttery biscuit, where whipped butter and eggs play the role of liquid. If possible, beat the butter with sugar until whitening and increase in volume, then add eggs and then follow the recipe.

I have a Kenwood VM-450 stove. Which program to bake the cupcake on? I don't have one. Eat sweet bread - 3 hours 45 minutes

separately the "kneading dough" program (well, if there is a yeast-free mode) - make only the kneading. Then set the baking program separately.

Or separately knead the dough in a bowl with a mixer / in a blender / in a food processor, put out a bucket of bread maker and, again, "baked goods".

Please note that such a muffin dough should be baked immediately after kneading.

Thanks a lot for the recipe! This wonderful cupcake is the first thing I did in my birthday bread maker (Kenwood BM 250). The cupcake turned out to be good for everyone: both lush and with a delicious crust. It was not possible to take a picture - I did not have time, the lonely last piece was already on the platter.