Cupcake "Capital"

Cupcake "Capital"

Category: Bakery products

Ingredients
Wheat flour	1 tbsp.
Salt	1/8 tsp
Sugar	150 g
Butter	130 g
Egg	3 pcs.
Cognac	1 tbsp. l.
Soda	1/8 tsp
Raisins	3/4 Art.

Cooking method

• Glass - 250 ml
• Wipe off the softened butter with sugar, gradually add eggs, brandy, salt, mix into a homogeneous mass.
• Further, it is standard for a bread machine. Pour this mass, flour on top, soda in a dimple.
• Everything is wonderfully baked, if you really want to, you can turn on the baking for 10 minutes.

The dish is designed for

600 g

Cooking program:

Program

Note

I am sharing a recipe for a baked metropolitan cake from the book by RP Kengis "Homemade cakes, pastries, cookies, gingerbread and pies."

Awesome cupcake

In the same book, recipes for almond, saffron, etc. cupcakes

The BORK bread maker baked in a square shape, but I think it's better in a round one.

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Hello, BORK stove, the cupcake turned out to be delicious, just put margarine instead of butter and one more trouble, after the signal to add the raisins, I put it in, after that the stove twirled a little more and ... well, in general, the raisins were all on the bottom layer, don't tell me why happened? The rest of the cake was baked well without additional time, I'll try to assume that this suggests that the dough was not too liquid ...
What is the matter then?

To prevent the raisins from sinking to the bottom of the baking dish, dry and roll in flour before placing them.

Thank you, I have already kneaded the second time the children asked, but I threw it when baking had already started, for the future I will know how it should be ...

Made some changes to the basic recipe due to the lack of some products. Instead of standard sugar, I put brown, instead of cognac, which is currently absent, Bacardievsky golden rum, soda - 1/4 spoon.

It turned out also very, very much. Recommend.

I also baked corn cake from the same book, reminiscent of pudding. I'll post the recipe.

[Eva]

I baked a cupcake "Capital" with adventures
I mixed everything as written in a homogeneous mass and in a bucket + flour and soda in a hole. I turn on my Alaska to the "cupcake" mode (I chose this mode for the first time), and she says that it will work for 2 hours and another 50 minutes ..... The batch is turned on and I understand that there was no need to mix, because. she herself can do it no worse than a mixer! In general, I walked around the stove for 2 hours and 50 minutes and worried like before the exam that again it turned out in vain! The cupcake turned out delicious Eva, thank you very much! But he still has one drawback - he is small ..... Checked weight = 623 gr. but was eaten all at once! We ordered another one for tomorrow.

It may not look very good, but the taste

And I baked this wonderful cupcake according to the recipe! First, I put it on the 4th mode (for baking), after the signal I added the raisins powdered with flour, waited for the end of the stirring cycle and switched the oven to 10 mode "Baking, heating". Everything turned out fine and in moderation, otherwise a large portion is too much temptation to eat a lot !!! Thanks for the recipe!

I also baked this cupcake, but in the oven, I liked it. Thanks for the recipe.

And if in the house there is only vodka from the time of the beginning of perestroika? Go for brandy or add nothing?

And if in the house there is only vodka from the time of the beginning of perestroika? Go for brandy or add nothing?

No need for vodka. We only need aromatic alcohol, the point here is in the smell, not in degrees.

I share a recipe for a baked capital cake from the book by R. P. Kengis "
.... Further it is standard for a bread machine.Pour this mass, flour on top, soda in a dimple.
Program "Cupcake", raisins on call.
Everything is wonderfully baked, if you really want to, you can turn on the baking for 10 minutes.

The BORK bread maker baked in a square shape, but I think it's better in a round one.

The KEKS program at BORK takes 1h50min, proofing is present, but do you need it (proofing) if you use soda? Or is it enough to knead everything, throw in raisins on a call, and then just turn them on for baking?
Saves 30 minutes
Actually the question: Do you need proofing in flour products if you use soda or baking powder

[600 gr.]

I am sharing a recipe for a baked capital cake from the book by R. P. Kengis "Home cooking of cakes, pastries, cookies, gingerbread and pies"

600 gr. cake

130 gr. butter
150 gr. Sahara
3 eggs
1 tbsp. l. cognac
1/8 tsp salt
1 cup flour
1/8 tsp soda
3/4 cup raisins

The BORK bread maker baked in a square shape, but I think it's better in a round one.

Hello.
I have a bread maker recently, but I am very happy with the purchase.
I really like lemon pie - it's a cupcake, but I still want to bake something else.
But I am very bad at these glasses. How much is a glass of flour in grams? With Panasonic I have more or less figured out. But BORK?
And one more question. I have at least 750 gr. If I want to increase to 1200 - do I just need to multiply everything by 2?
I usually use a ripper and 1/8 tsp. soda - also baffled.
I am a complete zero in baking.

Glass - 250 grams

1) this is from the first page, but something tells me that the author meant 250 ml, otherwise what kind of a huge glass should it be?
(just in case, if you haven't read yet here is the link where there is a conversion of grams = milliliters https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1502.0)

2) 1200 g flour, in my opinion this is a lot, but I do not know the capabilities of your stove. If it is possible to cook in such volumes, then it will be necessary to increase not only the amount of products, but also the baking time, otherwise it will not bake.

3) I don’t know about soda, I always put baking powder in muffins (and this is soda with citric acid), or if there is acid in the dough (kefir, sour jam), then sometimes I just added soda, but in this case I would still add baking powder ...

2) 1200 g flour, in my opinion this is a lot, but I do not know the capabilities of your stove. If it is possible to cook in such volumes, then it will be necessary to increase not only the amount of products, but also the baking time, otherwise it will not bake.

Thanks for the link.
I meant a lot of ready-made cake. Here are the ingredients for 600 gr, and I have 750-1000-1500 gr.

Hello everyone!

Yesterday I made a cupcake - I calculated the weight of 1000 grams for my stove.
It turned out very tasty!

4 eggs (I had large ones, about 80 grams each)
250 g sugar
a pinch of salt

all this was thoroughly whipped with a mixer

poured into a bread maker, added
1 tbsp. a spoonful of brandy (Jack Daniels)
200 gr soft butter
400 gr flour
baking powder (the bag was 500 grams of flour, almost all of it was poured out), that is, about 4 teaspoons

set program 10 (cupcake), added raisins on a call, about 100 grams (although, I think, I will need to add more next time). Only now I forgot to roll in flour - almost all of the raisins sank down, but all the same it turned out very tasty.



I managed to take a picture, almost half of them were shot

For Cubic

Hello. Indeed, I was mistaken, a glass of 250 ml.
I am also from Reutov.

But I'm sorry I didn't like the cupcake .............. ... Some fatty came out. And there is no cake taste as such!

Knead with a mixer, baked in the oven. Great cupcake, delicious and really like a classic cupcake. Thanks for the recipe.

With all due respect, 1/8 teaspoon is absurd. And soda and salt. 1/2 I understand, less - you can not put it at all.

Excuse me, I am already like this, in the impotent hope of a quick answer - everything is already mixed up - and a bun must necessarily be a bun? My dough is spreading over the bucket, add flour?

[Moore]

Moore bun is about wheat bread !!!
THE CUP DOESN'T HAVE ANY CUP !!!!
No flour, the sole will work out, the muffin dough is liquid, like sour cream

Yyyy ... I'm already cool. Thank you very much for your answer, at least next time I will know ...

so maybe it's not too late to pour liquid there: juice, tea ... a little

Oh. can I have some juice? I ran ...

Only a little...

I still didn't have time. It was also necessary to splash cognac with grief. Walk like that
If I hadn't foolishly climbed to count the grams, everything would have worked out ... But I decided that the weight of the product is fundamentally important for the program, the cake ... Oh, I ...

So what's the bottom line? Did you get a thread?

Still in the process. The cupcake program turned out to be 2 h 50 min. I still have a little hope (and it smells very tasty ...)
P.S. Nothing came of it. "Sole" is the most merciful name for what happened. It was not baked inside at all. This is what it means not to know the peculiarities of the test - if I knew that it should be liquid, then I would not worry about my recount and would not achieve a kolobok. Okay, a negative result is also an experience. Next time I will follow the proposed recipe exactly and I'm sure everything will work out.
Cubic, thanks for trying to help fix the situation.

Yesterday I baked Stolichny. It turned out very tasty. Straight taste of childhood. Only now the raisins are all the same below. Even though I dried it and rolled it in flour. Maybe the dough was watery. 1 glass of flour is not enough?

There was nothing to take a picture. He didn't even have time to cool down. At the weekend there will be try # 2 in the oven. I'll try to make it.

I baked this cupcake today. Very tasty and the raisins did not fall to the bottom. Accept the report

Did they bake in the oven or in the cartoon?

Did they bake in the oven or in the cartoon?

Baked in the oven. The fact is that she beat the butter with sugar (albeit with a fork) and one egg at a time. Then, as usual, I put it in a preheated oven.

I was kneading and baking HP, which is probably why the raisin sat down.

It's okay, if only it was delicious.

Straight taste of childhood. Only now the raisins are all the same below. Even though I dried it and rolled it in flour. Maybe the dough was watery. 1 glass of flour is not enough?

And I have already filled my hand after the first bad experience. Indeed, the taste is awesome, especially if you do not regret the cognac. And everything worked out great in terms of raisins too, except for the last two times - all down. I sin all the same that both these times I baked hastily and, apparently, the raisins did not have time to dry well. Because the previous times I baked in exact accordance with the recipe (and, accordingly, with the proposed amount of flour) and everything was OK

The cupcake turned out to be delicious, but the raisins are on the bottom
Can't soak it?

[Egecihora]

Egecihora, raisins need to be soaked. But before adding it to the dough, you need to blot the raisins with a dry towel and mix with a little flour. Then it will be evenly distributed over the dough and will not fall to the bottom.

Need to try. I didn’t write, but I also had problems with raisins. It's that simple.

The cupcake turned out to be delicious, but the raisins are on the bottom
Can't soak it?

Yeah, but I didn't get it wet, I just drained it in a sieve and rolled it in flour.

Thanks for the tip!

the cupcake came out excellent !! baked for 1 hour and 10 minutes. the taste is excellent, the aroma is simply divine !!

the cupcake came out excellent !! baked for 1 hour and 10 minutes. the taste is excellent, the aroma is simply divine !!

Looks very nice.
How else to make sure that the raisins do not sink to the bottom?

Looks very nice.
How else to make sure that the raisins do not sink to the bottom?

Thank you, I'm not worried with raisins, both for me and without it, it's good

Looks very nice.
How else to make sure that the raisins do not sink to the bottom?

To do this, the raisins, after being washed, are doused in flour and then it is evenly distributed over the dough and does not settle to the bottom of the mold.

To do this, the raisins, after being washed, are doused in flour and then it is evenly distributed over the dough and does not settle to the bottom of the mold.

Thanks for the good advice with raisins.
I will definitely try to do so.

[DonnaRosa]

DonnaRosa
In order to prevent the raisins from sinking, I do this: pour boiling water over the raisins, hold them in water for literally a minute, drain the water through a strainer, and leave, let the water drain. The raisins become soft but not watery.
From the amount of flour that you take for the cake, I leave two tablespoons. When the time comes to load the raisins into the dough, I pour these two tablespoons of flour and mix well And gradually add this raisins to the dough.I put it in molds and immediately in the oven. Everything turns out very well and the raisins don't drop. Here you can see. I also added candied fruits. Here you can see 🔗If I gave the link incorrectly, pl. delete.

Eva, thanks! The recipe is awesome!
True, it turned out beautiful the second time, but the first was tasty too.
But I made some changes to the recipe:
1.took baking powder: for 800 grams of cake 3 tsp. Lzh. He has risen well now! And the first one was very low and dense. 1/8 h. Lzh. - this is very little! No one to raise the dough
2. instead of butter, I put butter margarine and a couple of tablespoons of vegetable oil (there was no butter in the fridge ...), it turned out less satisfying and greasy.
3. Beat eggs with sugar first, as minion advised, then, as usual for a bread machine: poured liquid components, poured flour on top. The dough is more porous.
4. instead of raisins, threw peanuts.
The recipe will now be the most popular, probably)))

[DonnaRosa]

DonnaRosa
To prevent the raisins from sinking, I do this: pour the raisins over with boiling water, hold them in water for literally a minute, drain the water through a strainer, and leave, let the water drain. The raisins become soft but not watery.
From the amount of flour that you take for the cake, I leave two tablespoons. When the time comes to load the raisins into the dough, I pour these two tablespoons of flour and mix well And gradually add this raisins to the dough. I put it in molds and immediately in the oven. Everything turns out very well and the raisins do not drop. Here you can see. I also added candied fruits. Here you can see 🔗If I gave the link incorrectly, pl. delete.

I baked a cupcake with your advice.
In the cupcake I found white flour next to the raisins.
Not mixed.

[DonnaRosa]

DonnaRosa, obviously you poured a lot of flour, since that's the only way I do it, but I bake muffins very often, and I never have flour near raisins. I bake muffins for 200 gr. flour of which 2 tbsp. spoons go to sprinkle raisins. If you are interested look here 🔗 baked for christmas.

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? ...

[Glada]

Glada, which means it does not interfere with which program you put on, how much flour and other ingredients you put in. In our bread makers, the maximum amount of flour is 600 gr. If you are a beginner, you should first read the instructions carefully. There is no cupcake program as such, there are only charlottes and cupcakes baked goods. And the dough should have been kneaded either on the dumplings program or pizza. And in manual mode, set the baking time.
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.