Cupcakes with raisins

How to cook Cupcakes with raisins

Step 1

Cupcakes with raisins

Pour raisins with boiling water.

Step 2

Cupcakes with raisins

Melt butter, cool. Add eggs, kefir, sugar, cognac and mix. Add flour with baking powder. You will get a thick mass. Add washed and squeezed raisins.

Step 3

Cupcakes with raisins

Pour batter into cupcake liners 2/3 full. Put in an oven preheated to 180 degrees for 20-30 minutes.

Cupcakes with raisins - FAQ About Ingredients, Baking Time and Storage

Yes, you can use buttermilk, yogurt, or sour cream thinned with a little milk as a substitute for kefir.
Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Yes, replace the eggs with flax eggs, use plant-based butter, and substitute kefir with a dairy-free yogurt or buttermilk alternative.
You can omit the cognac or replace it with vanilla extract, rum extract, or apple juice for a similar flavor profile.
Toss the raisins in a little flour before adding them to the batter to help them stay evenly distributed.
Yes, freeze the cupcakes in an airtight container for up to 3 months. Thaw at room temperature before serving.
For smaller cupcakes, reduce baking time by 5-10 minutes. For larger ones, increase time by 5-10 minutes, checking for doneness with a toothpick.
Serve them warm with a dollop of whipped cream or a drizzle of caramel for extra indulgence.
Absolutely! Try dried cranberries, chopped apricots, or currants for a different flavor twist.

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