Cupcake "Hungarian"

Category: Confectionery
Kitchen: Hungarian

Ingredients

any milk (kefir) 3/4 cup
sugar 10 tbsp. l.
flour 10 tbsp. l.
eggs 2 pcs.
margarine 50 g
soda 1/2 tsp

Cooking method

  • Beat eggs with sugar.
  • Then add milk (if fresh, then slightly warm) with baking soda and softened margarine.
  • Mix everything.
  • Add 2-3 tablespoons of cocoa if desired.
  • Add 10-12 tbsp to the mixture. l. flour and stir.
  • Bake at 180-200 degrees for 15-20 minutes.
  • The top can be sprinkled with icing sugar or iced.


yara
Recipe without a photo, ingredients in tablespoons ... I wouldn't be surprised if no one dares to try ...
Anka_DL
Why did I decide. Only now there were even more questions along the way.
Alienkawhich glass did you use? Beat eggs with sugar lightly with a whisk / fork or thoroughly with a mixer for 3-5 minutes?
I decided to try the recipe. I took a glass of 250 ml. She replaced margarine with butter. With eggs I followed the path of least resistance))) I decided that since it was not written about diligent and thorough beating, then you can do with a whisk. Masik was just asleep, she didn't want to make too much noise. In total, I got:
3/4 cup milk = 190 g
sugar 10 tbsp l. = 115 g
flour 10 tbsp. l. = 90 g (250 g)
Butter 50 g
Cocoa 3 tbsp. l. = 21 g
Eggs 2 pcs
Soda ½ tsp.
And here I have a couple of questions.
The first is for flour. In the 10th Art. l. my scales showed 90 g…. The dough was obscenely liquid. I increased the flour to 250 g. The question is - the error in the amount of flour in the ingredients? Or am I in vain overinsured and the dough should be so liquid?
The second question concerns baking time. According to the recipe, we are talking about one large cupcake, at the same time, small cupcakes are usually baked for 15-20 minutes, and even then not according to all recipes. Did you bake a large cupcake in 20 minutes? It took me 40 minutes to bake. But I have a different amount of flour ...
Caramia
An, something gram is not enough in your tablespoon If you use a standard tablespoon (for 18 ml of water), then the flour should be approx. 25 g (a spoon with a small slide), and if you take a tablespoon a little less (by 15 ml), then still there is about 20-21 grams of flour in it. You probably filled, as they say, "under the knife", and this is clearly not enough But you are hero! I was not afraid of the experiment

In general, a strange recipe - there are more questions than answers. Milk and kefir are two big differences, especially if the recipe contains soda and the baking time ...

I would like to hear the comments and explanations of the author of the recipe himself, and if only to see the photo
Anka_DL
Oksan I have already met in Irina's recipe your review and information about the capacity of these. By a tablespoon in a recipe, I usually mean a standard measuring tablespoon. Unless otherwise indicated by the author
Caramia
Oh, these measuring spoons (and these are all the intrigues of the capitalists and imperialists - after all, the recipe is clearly from the times of the USSR, when they did not even know about measuring spoons and never heard of them, so they now bring confusion into the harmonious ranks of conscious amateur confectioners)
Alienka
Quote: Anka_DL

Why did I decide. Only now there were even more questions along the way.
Alienkawhich glass did you use? Beat eggs with sugar lightly with a whisk / fork or thoroughly with a mixer for 3-5 minutes?
I decided to try the recipe. I took a glass of 250 ml. She replaced margarine with butter. With eggs I followed the path of least resistance))) I decided that since it was not written about diligent and thorough beating, then you can do with a whisk. Masik was just asleep, she didn't want to make much noise. In total, I got:
3/4 cup milk = 190 g
sugar 10 tbsp l. = 115 g
flour 10 tbsp. l. = 90 g (250 g)
Butter 50 g
Cocoa 3 tbsp. l. = 21 g
Eggs 2 pcs
Soda ½ tsp.
And here I have a couple of questions.
The first is for flour. In the 10th Art. l. my scales showed 90 g…. The dough was obscenely liquid. I increased the flour to 250 g. The question is - the error in the amount of flour in the ingredients? Or am I in vain overinsured and the dough should be so liquid?
The second question concerns baking time. According to the recipe, we are talking about one large cupcake, at the same time, small cupcakes are usually baked for 15-20 minutes, and even then not according to all recipes. Did you bake a large cupcake in 20 minutes? It took me 40 minutes to bake. But I have a different amount of flour ...
Anka DL, never thought of a program. Everything is approximate: spoons "with a slide" (you can't make a slide with a spoon), I use a faceted glass or a measured one (I have 250 g each). Beating the eggs, as on a biscuit, is optional, since soda is present. And the dough really should be liquid. The advantage of this recipe is that there is no need for scales and no need for a measuring cup, and a tablespoon is always at hand.

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