Instructions
- I must say that I wrote the calculation of the products for three cupcakes, each turned out to weigh about 600 g, but it's so delicious that three pieces of my baking fans briefly enough... Oil and eggs should be at room temperature, this is important! Beat butter for 5-6 minutes, add sugar, beat for another 10-12 minutes... Break the eggs in a separate container, there are 2 yolks and add 3 tablespoons of cognac, lightly whisk with a fork.
- In flour, add half a teaspoon of baking powder (actually, in the original ammonium bicarbonate, but where to take it, I do not know, and the baking powder in such a small amount is needed to cope with raisins). Sift once or twice, check that all the sugar has dissolved in our oil-egg mixture (RUB a drop between the fingers, if the sugar is not felt, everything is ready), add all the flour in a spoon in the mixture. The mass increases in volume, becomes very tender, oily, air.
- Oven preheat to 170 degrees, put the mold on baking for 55 minutes, in my forms cupcakes were baked for more than an hour, about 1 hour 15 minutes. After baking, the cupcakes are left to cool in the molds, as the cupcakes are very fragile, and when cooled, they are compacted, reveal the whole taste and aroma.
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