Cupcake Ultimate with crumb

[Text from Ilar:]

Cupcake Ultimate with crumb

Category: Bakery products

Ingredients
Products:
soft butter or margarine (plain or butter flavored), diced	200 g
flour	350 g
baking powder	2.5 tsp
salt	pinch
sugar	200 g
egg	1 PC.
vanilla sugar	1 sachet
To moisten the dough:
sour cream / kefir / yogurt	200 g
or
1 glass of orange juice or any juice (peach, pineapple, etc.)
1/4 cup liquid can be replaced with your favorite liqueur or brandy
Supplement options (one or more):
Any chocolate chips / chopped or grated chocolate / any nuts or almonds, coarsely chopped / coconut / raisins / candied cherries / diced fresh fruit / dried fruit / canned fruit /

Cooking method

• Whatever you add to the dough, your cake will always be soft, aromatic and incredibly tasty.
• Mold with a hole in the center, diameter 24 cm, oiled.
• 1. Put butter (or margarine) and sugar in a bowl, sift flour and salt and rub into a crumb-like mass with your fingertips (the crumb should be very small, like couscous grains). Set the glass of crumbs aside.
• 2. Add the whisked egg, vanilla essence and the product you have chosen to moisten the dough to the remaining mass in a bowl (I whisk the egg along with the product of your choice). Stir until a homogeneous dough is obtained.
• 3. Put part of the dough in a layer in a mold and spread the additives of your choice on top, cover with a second layer of dough and distribute the additives again. The last layer can be either dough or additives - it doesn't matter. Sprinkle with the remaining crumbs (1 cup).
• 4. Place in an oven preheated to 175 degrees and bake for 50-60 minutes. The cupcake should grow, firm and golden.
• Check for readiness: the wooden stick should come out of the center dry or almost dry, with a few crumbs. The dough takes time to bake and dry. If the top is brown enough but the cake is still damp, cover the top with foil (matte side up) and continue baking.
• Remove from the oven, cool completely and only then cut into portions.
• Remember: a cupcake that has not cooled down completely can fall apart!
• Text from Ilar:
• "Recipe from Smadar Walterknown for her passion for creating ultimate food and baked goods. Smadar used canned pineapple as an additive, and pineapple syrup for the dough (1/2 cup syrup + 1/4 cup orange juice + 1/4 cup Pina Colada liqueur). On a layer of dough, she put 1/3 cup of pineapple from a can, on the second layer - 50 g of ordinary chocolate chips, a layer of dough and another 1/3 cup of pineapple. Filled with dough, sprinkled with coconut and then sprinkled with flour crumbs.
• As Walter believes without false modesty, this is an ingenious recipe, because it allows so many variations that the cake will look different every time and its taste will also be different. And no matter what you add to the dough, your ultimate cupcake will always be soft, flavorful and incredibly tasty. The result is really amazing.
• As a rule, I manage to add to the dough the remnants of sour cream, yogurt, egg liqueur from the bottom of the bottle, as well as bits of chocolate, some nuts and some sour berry.
• This dough turns out to be very thick, in contrast to the "liquid" version of Smadar, which kneads it with juice and pours it into a mold in three layers. I am limited to two layers, additives and crumbs. My muffin pleases with canned cherries + dark and white chocolate chips. These are my favorite supplements. I lightly press the crumb, leveling it.as evenly as possible. After baking, it turns into a nice crunchy rim that sets off the soft taste of the cake and decorates it. "
• ===============================
• Now my comments. I used 240 ml of natural yogurt as a moisturizer. Layer of dough, layer of canned peaches, halves up. A layer of dough, a layer of poppy filling (I had it ready), the top layer is crumb. My cupcake was baked for a long time, about two hours, I already, it was, was completely desperate, but when, after cooling down, we tried, then no one could come off
• 
• Please note that the form must be large. Otherwise, your dough will come out during baking. And it is better that the form was not made of silicone, because when taken out of the oven, the cake can also crumble. If you have already baked in silicone, then take out the cake together with the oven rack on which the mold was placed. And only after the cake has completely cooled down can it be turned from the mold onto a plate (it flies out with a bang!), Cut into pieces and enjoy!
• This is the third Ultimate recipe from Smadar Walter that I have tried. Here's a quote from Ilara:
• "The word" ultimatum ", although it owes its origin to the word" ultimatum ", is used in modern Hebrew in a different meaning, namely: exceptional, best, optimal, very, very ..."
• That's it !!!

Note

A source: 🔗

I'd like to try such a cupcake. And what does "ready-made poppy filling" mean?

It is sold in confectionery departments, in it there is already ground poppy seeds with sugar, you just need to brew it with boiling water, and you can already use it.

Gash, I just admire your muffins, muffins and everything else! Do you think fresh strawberries will do, and the dough won't get very wet? There is a 26cm and 28cm shape with a pipe, which one is better to do? I want to make one layer of strawberries, the other - chocolate drops (drops).

Oh, how sweet flattery!

Do you think fresh strawberries will do, and the dough won't get very wet? There is a 26cm and 28cm shape with a pipe, which one is better to do? I want to make one layer of strawberries, the other - chocolate drops (drops).

It seems to me that 26 cm will be enough. But about strawberries ... I don't even know what to say ... I had frozen strawberries, but I was afraid to use them precisely because of this. Of course, you can try to roll it in starch, there was even an idea to sprinkle strawberries with coconut, again, so that the excess liquid would go away. Try it, but the muffin will take a long time to bake so that the dough inside is baked well

And I always feel sorry for baking fresh berries.

Everything is clear, chief! Then I'd better take frozen cherries. Do you need to defrost or can you stick it like that?

I put unfrozen muffins into muffins, well, only without pieces of ice on top, of course

The baking dish must be tall enough. Cupcake grows very much when baked
Here's another thing I think about strawberries ... If you turn it into puree in a blender. And take 180 ml of strawberry puree and 60 ml of cognac as a moisturizer. Well, cognac can be less, then more mashed potatoes.

Thank you so much for such a versatile recipe. I've baked in a slow cooker two times already. The first one was the filling of quick candied orange fruits (recipe from this site) and the second layer was chopped into small pieces of chocolate. Poured slightly fermented gooseberry compote. The result is a classic cupcake. The second time I disposed of the cottage cheese. The second layer is frozen currants. Both times in orson for an hour and fifteen minutes pastries. The second time it turned out to be a very juicy biscuit Royal cheesecake. I will try with all possible fillings and liquids. The taste is very different each time, but a win-win. Thanks again for the recipe!

[eta-007]

eta-007, and thank you for such a good review! I also really love this cupcake