With the arrival of a child in our family, I really wanted to introduce the tradition of Easter baking. But after reading a lot of recipes, I realized that this is a very serious, responsible and rather painstaking job.

Among all the selected recipes, I really liked these cakes, slightly similar to brioche buns. The result satisfied me very much. My child and I easily and simply prepared rich cupcakes and delighted our family and friends with delicious baked goods. So if you, like me, are hesitant to bake some serious Easter cakes, this recipe is for you. It will turn out great!

1. I would like to immediately note that I started preparing cupcakes with raisins for Easter in the evening and baked them early in the morning. Let's start by mixing the dry ingredients. Place granulated sugar in a deep bowl.

2. Then add salt and dry yeast.

3. Now sift the flour.

4. And thoroughly mix all the dry ingredients.

5. Mix, add fresh chicken eggs, one at a time.

6. Using a mixer at low speed with a dough attachment, mix the dry mass with the eggs for several minutes.

7. We got such a smooth and silky dough.

8. A couple of hours before starting cooking, I took the butter out of the refrigerator and cut it into pieces so that it came to room temperature, so it would be easy to mix into the dough. You can slightly heat the oil in a water bath.

9. Add oil and again mix the dough slowly at low speed.

10. This is how the dough turned out. Cover it with gauze or a towel and leave for a couple of hours.

11. Now let's take care of the raisins - they should be soaked in warm water for an hour so that they swell and become juicy.

12. After a couple of hours, the dough rose perfectly and became airy. Now knead it and let it come up again. I did it differently: I put the dough in a cool place overnight so that I could bake fragrant buns in the morning.

13. The dough turned out very light and airy. Now you should add the raisins.

14. To better integrate the raisins into the dough, combine them with a spoonful of sifted flour.

15. Now you can knead the dough.

16. Done. Let's start putting the dough into the molds.

17. I used silicone cupcake molds. Excellent result, nothing stuck anywhere and it baked wonderfully.

18. Leave the dough in the molds for a few minutes (about 15-20) until it rises.

19. Brush the tops with beaten yolk.

20. And put in the oven preheated to 180 degrees for 15-20 minutes.

21. Turned red - ready! You can take it out and enjoy the taste and aroma of delicious Easter buns.

22. When our buns have cooled, remove them from the silicone molds.

23. You can grease the top of the cupcakes with powdered sugar whipped with egg white. And sprinkle with decor.

24. This is what Easter cupcakes with raisins look like in cross-section. Very juicy and porous. Enjoy your tea!

On the eve of the bright holiday of Easter, many begin to look for new interesting recipes for the festive table. I want to offer you a good recipe for Easter cake, which is very easy to prepare, especially since the whole process is shown in the photo. It’s incredibly quick to prepare; the process of preparing the dough itself will take no more than 5 minutes. Bake it and you will see for yourself that this Easter cupcake is the most delicious, the recipe will exceed all expectations.

To prepare, you need simple ingredients, and you don’t have to spend a long time in the kitchen. You can decorate it with icing sugar, melted chocolate, colorful candies or confectionery sprinkles. The glaze can be painted with dyes in different colors, thanks to which the baked goods will become even brighter and more festive. And you can add dried apricots, candied fruits, berries or chopped fruits to the dough. Start cooking and you will get your own unique version.

Ingredients:

For the cupcake:

  • Sour cream – 200 g
  • Margarine – 125 g
  • Egg – 2 pcs.
  • Flour – 1 tbsp. (1 glass = 200 ml)
  • Sugar – 1 tbsp.
  • Raisins - to taste
  • Vanillin - a pinch
  • Slaked soda – 1/3 tsp

For the glaze:

  • Egg white – 1 pc.
  • Lemon juice – 3 drops
  • Powdered sugar – 150 g

Confectionery topping

Number of servings: 6

European cuisine

Baking time: 35 minutes

Cooking method: in the oven

Calorie content: 333 kcal per 100 g

How to make Easter cupcake

As I already said, it’s very easy to prepare an Easter cake using this recipe; first I prepare the ingredients for the dough. I melt the margarine and leave it to cool; it can also be replaced with butter. I wash the raisins, sort them and pour hot water for 5 minutes. Take the amount of raisins to your taste, I took about 40 g. Meanwhile, beat the eggs into the mixer bowl and add sugar.


Beat eggs with sugar for 3 minutes, then add melted margarine, sour cream, raisins and slaked soda. It is important before adding raisins, drain the excess liquid, dry them with a paper towel and only then add them to the dough. You can extinguish soda with vinegar or citric acid.


I stir everything, then pour flour into the dough, which does not need to be sifted.


Using a whisk, I mix the flour with the rest of the ingredients and get a homogeneous batter.


It is very convenient to bake Easter cupcakes in silicone molds, since they do not stick in them, and after baking, the cupcakes are very easy to remove from the mold. I decided to bake my Easter cake in a rectangular pan, and you can choose the one you like best. After all, it doesn’t have to be one big cupcake, because perhaps, on the contrary, you want to make many small ones. If you are baking in a metal pan, grease it with oil. I pour the dough into the mold; for me it took about half of the mold.


I bake the cake in a preheated oven at 200 degrees for 35 minutes.


When you pierce the dough with a toothpick, it should remain dry and this means that the baking is ready. Carefully turn the pan over and place it on a plate.


Now I’ll show you how to make icing for Easter cakes that doesn’t crumble. For the glaze, I take one egg white, add lemon juice and half the powdered sugar.


I stir and add more powder. The icing turns out to be a little thick, and if we apply it to the cupcake, it will not drip, but at the same time, it will not be so thick that it cracks and crumbles. This is the consistency that is suitable for Easter cakes and muffins.


I put some of the glaze into a pastry bag; I’ll need it a little later.


Use a spoon to spread the frosting onto the top of the cupcake and spread it evenly. Since it is not very liquid, it will not flow, but I want to make beautiful flowing drops. So I take the icing in a bag, cut a small hole in it and draw neat streaks. I decorate the top with confectionery sprinkles.


This Easter cake is the most delicious, the recipe is made in as much detail as possible so that everything turns out perfect for you.

Let such pastries become a beautiful and tasty addition to your holiday table. Bon appetit!

Video recipe for making cupcakes:

The recipe for Easter cake as a cupcake can be used both during preparations for Easter and for any other holiday for loved ones and friends. What is the difference between Easter cake and cupcake? After all, they are similar in appearance.

Let us remind you that Easter cake is a special type of festive bread for the Holy Resurrection of Christ. As a rule, it is baked from yeast dough. Easter cake is rich in butter, in some recipes sour cream and cottage cheese, as well as sugar and chicken eggs.

Some Easter cakes are even prepared using yolks. It is indicated that housewives added, depending on the volume of dough, from 20 to 50 (!) yolks. It was customary to knead a lot of dough, since guests were expected on Bright Week! And you shouldn’t go on a visit empty-handed.

Making Easter cake is a kind of sacrament. Not all modern housewives adhere to ancient traditions. And earlier in Rus', culinary craftswomen, when preparing Easter baked goods, prayed, certainly put on clean, light clothes, and prepared the dough with the same bright thoughts.

Over time, the range of Easter baked goods was expanded to include cupcakes, which are prepared according to recipes similar to Easter cakes.

A slight difference - it is customary to add a baking powder (baking soda or baking powder) to the dough for muffins; yeast is less often used. For the rest of the ingredients, the cupcake recipes are almost the same as the Easter cake recipes. Add granulated sugar, butter and chicken eggs.

You can put finely chopped dried fruits, raisins, nuts, chocolate chips or candied fruits into the muffin dough.

The cupcakes are baked at a moderate temperature, and the molds are pre-greased with butter and sprinkled with flour. Below are two recipes for Easter cakes. They do not follow the classic recipe of just a cake, since we will use yeast, or a cake, since we will use soda.

But both recipes will probably become one of your favorites, since the process of preparing them does not take much time, and they turn out very tasty.

Like a Venetian Easter cake, for which you just knead the dough and bake in a bread machine, and a delicate cottage cheese cake, rich in raisins, for which you don’t have to rest the dough several times.

Ingredients:

  1. Venetian Easter cake
  2. This recipe for a delicious cake-like Easter cake involves cooking in a bread maker. Alternately, you will add ingredients to the bowl in the required proportions, and then bake at a certain temperature. Below is a recipe for Easter cake as a cupcake (with photo).
  3. Milk - 1.5 cups
  4. Honey - 3 tbsp. l.
  5. Butter - 60 g
  6. Vegetable oil - 3 tbsp. l.
  7. Granulated sugar - 1/3 cup
  8. Chicken egg yolks - 4 pcs.
  9. Salt - 1 tsp.
  10. Dry yeast - 1 tbsp. l.
  11. Vanillin - on the tip of a knife

Mixture of raisins and candied fruits - 1 cup

Powdered sugar for decoration

Step 1

We will first fill the bread machine bowl with liquid ingredients. Pour warm milk into it. After this - melted, also warm (but not hot!) butter. Then - vegetable oil. After this - liquid honey and chicken egg yolks.

Step 3

In the next step, add dry ingredients. Add salt and sugar. Add dry yeast using a measuring spoon (or a regular tablespoon). Add a little vanilla.

Step 4

Start adding flour to the mixture in portions. After this, place the bowl in the bread maker and turn on the desired mode. After about 20-25 minutes a beep will sound. At this time you need to add raisins and candied fruits. Close the bread maker and wait for complete kneading.

Step 5

At the end of kneading, the dough will be liquid and light, with a consistency similar to that used to make pancakes. After this, you will not open the lid of the bread machine for about three hours.

Step 6

The cooled cake should be sprinkled with powdered sugar on top. Cut the cake with a sharp bread knife after it has cooled completely. Such a delicious cupcake instead of Easter cake can be prepared not only on the Holy Resurrection of Christ, but also for any other family holiday.

Notes

Which bread maker mode should you choose?

This cake-cake is baked in a bread machine in the “sweet bread”, “cupcake”, French bread mode.” Choose depending on your bread machine model. Please note that this cake takes at least 3.5 hours to bake. Depending on this, choose the mode.

Taking the cake out of the bread machine

When the baking program for the cake in the bread maker is completed, take the cake out while it is hot. The cake should cool outside the bowl in which it was baked.

Curd cake

The recipe for cottage cheese cake has one secret, on which the entire success of the preparation will depend. You will use a mixer for almost all stages. It will take a long time to beat the dough, but the result is worth it.

Ingredients:

  1. Chicken eggs - 2 pcs.
  2. Granulated sugar - 350 g
  3. Butter - 150 g
  4. Cottage cheese - 250 g
  5. Vanilla - on the tip of a knife
  6. Soda - ½ tsp.
  7. Premium white flour - 2 cups
  8. Raisins - 100 g
  9. Vegetable oil for greasing the mold
  10. Vanillin - on the tip of a knife

Mixture of raisins and candied fruits - 1 cup

Break the eggs into a deep bowl. At maximum mixer speed, beat the eggs until fluffy and fluffy.

Step 1

With the mixer running, add sugar to the beaten eggs. Continue whisking until the sugar is completely dissolved.

Step 3

Melt the butter first in the microwave or on the stove, but do not overheat and never bring to a boil. Add the melted butter to the egg-sugar mixture, continuing to beat with the mixer.

Step 4

Add the entire amount of cottage cheese specified in the recipe to the mixture. In our case - one pack.

Step 5

Start adding flour to the dough. First, use a spoon to take a little flour - about a third. Mix with a mixer.

Step 6

Quench soda with vinegar. Mix well. Pour the mixture into the dough. Mix very well with a mixer. Since at this stage the dough will already be quite thick, you can change the attachments in the mixer designed specifically for mixing the dough. Or you can initially use a food processor for mixing.

Step 7

Add a little vanilla to the dough - the amount at the tip of a knife will be enough. Continue adding flour to the dough in portions. The recipe calls for 1-2 cups of flour. Its volume will depend on what kind of cottage cheese you use - fatty, wet or dry crumbly. Your task is to achieve the desired thickness of the dough. The consistency of the dough should be slightly thicker than fatty sour cream.

Step 8

Add pre-prepared (steamed with hot water and rolled in flour) raisins to the dough. If desired, you can add another 50 g of candied fruits to the dough.

Step 9

To bake a cottage cheese cake, it is best to use a mold with a cone in the center. There will be a hole in the center of the cake. You can use a special silicone mold or a metal one. One should be no more than 12-15 cm in diameter. This cake will bake well. You can bake these cakes in muffin tins. In this case, the dough will also bake well and retain its lightness and airiness.

Step 10

Grease the inside of the mold, including the cone in the center, with vegetable oil. Fill out the form with the test. Leave the dough in the mold just on the table. 5-7 minutes is enough. The oven needs to be preheated to 200 degrees. Before placing the dough in the oven in the oven, reduce the temperature to 160 degrees. Bake for about 40 minutes. Check readiness with a wooden stick - skewer or match. By the way, you can bake such an Easter cake like a muffin in a slow cooker.

Step 11

This is what the finished cake will look like. Sprinkle powdered sugar on top and then sprinkles.

Notes

Butter in curd cake

If the oil is still overheated, be sure to wait for it to cool, only then mix it with the rest of the ingredients. If you add hot butter to the egg-sugar mixture, the whites will immediately curl.

Which cottage cheese is better to use?

Any cottage cheese is suitable for this recipe - both homemade, full-fat, and store-bought cottage cheese with less fat content. The only thing you need to pay attention to is its freshness and acidity. If the cottage cheese is sour, slightly increase the amount of sugar.

Vanilla or essence?

Do not add vanilla essence to the dough for cottage cheese cake. It's best to add just vanilla powder. We have already told you how to bake Easter cakes and muffins. Decorate them the same way as in this recipe.