Cupcake with mayonnaise
0
3316
Kitchen
Russian
Calorie content
254.1 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
7.1 gr.
Fats *
10.4 g
Carbohydrates*
48.1 g
The mention of mayonnaise in a dessert cake recipe may seem strange, but this is exactly the case when culinary chemistry works wonders, and incompatible ingredients produce surprisingly harmonious results. A cupcake with mayonnaise produces a very tender, juicy crumb, an airy texture and a golden brown crust. The taste of mayonnaise is not felt at all.
Ingredients
Cooking process
Now you need to introduce flour along with baking powder. Add gradually, on a spoon, beating the dough with a mixer after each addition of flour. When the mixture acquires the thickness of fatty sour cream and is homogeneous, we stop adding flour and beating. Depending on the quality of the flour, a slight variation in the amount is allowed, which is why it is necessary to mix it into the dough in portions.
Let's prepare the raisins for the cupcake. It must be pre-rinsed, dried with a paper towel and sprinkled with a small amount of flour (a teaspoon). This is to ensure that the raisins are evenly distributed throughout the cake.
Add floured raisins to the dough, gently mix everything with movements from top to bottom, lifting the dough from the bottom and "sinking" the raisins, distributing them in the dough.
Add floured raisins to the dough, gently mix everything with movements from top to bottom, lifting the dough from the bottom and "sinking" the raisins, distributing them in the dough.
Preparing a baking dish: grease it with oil or cover it with oiled parchment. The silicone mold does not need to be lubricated. We fill the mold with dough to about two-thirds of its volume, since the dough will grow during baking. We put the form with the dough in an oven preheated to 180 degrees to the middle level.
The baking time will vary depending on the operation of the particular oven. The cake should brown well and bake in about 40-50 minutes. If in doubt about readiness, it is better to check the middle with a toothpick. If it's dry, the cake is ready. Turn off the oven with the finished cake, open the door and let the product cool down a little right there to avoid temperature contrast. This is to keep the cake from a donkey.
Bon Appetit!