Saffron cupcake with raisins

Category: Bakery products
Saffron cupcake with raisins


Fresh yeast 15 g
Milk 50 g
Cream 20% 100 g
Wheat flour 15 g
Sugar 1 tsp
Wheat flour 300 g
Raisins 200 g
Chilled butter 90 g
Sugar 50 g
Salt 1/2 tsp
Saffron (turmeric) pinch (1.5 tsp)
Zest of 1 lemon (not used)
Mascarpone cheese (I have Almette) 250 g
Powdered sugar 50 g
Cream 20%
Vanilla extract (not used)

Cooking method

  • Make a brew. Warm milk and cream to 37C, dissolve yeast and sugar in them. Add flour, stir and leave in a warm place until a frothy "cap" appears for 15-20 minutes.
  • Pour saffron with a little warm water. And leave for 10 minutes. I have no saffron and, apparently, will not.
  • Rinse and dry the raisins.
  • Combine flour, butter, sugar, salt, lemon zest, saffron (I have turmeric) using a combine.
  • Add dough and knead for 2-3 minutes until smooth.
  • Add raisins. Stir until smooth. I have knives in the harvester, so I injected the raisins with my hands.
  • Roll the dough into a ball and place in a warm bowl, slightly oiled with vegetable oil. Cover with a towel and leave in a warm place for 1 hour. I tested the dough mode in MV Brand.
  • Then knead the dough, put it in a greased dish. oil (I have d 24cm), cover with a towel and leave in a warm place for 20 minutes.
  • Bake in an oven preheated to 200C for 40-50 minutes. I baked with convection for 180C minutes on a medium wire rack.
  • Prepare the cream. Beat the cheese with powdered sugar, dilute with cream to the desired consistency. Chill the cream in the refrigerator for 30 minutes.
  • Cool the finished cake on a wire rack. Serve with cream.
  • Saffron cupcake with raisins
  • Saffron cupcake with raisins
  • Delicious!!!!!


The recipe of Y. Vysotskaya from the site "Eat at Home"

Here, people got drunk! They don't even look at the cupcakes!
Omela, you are, as always, clever!

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