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Cupcake without baking powder

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3154
Kitchen European
Calorie content 261.8 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 7.4 gr.
Fats * 11.8 g
Carbohydrates* 36.8 g
* per 100 gr. product
Cupcake without baking powder
Content

Baking powder bags, which are sold in almost any grocery store, are hardly a surprise for modern housewives. Magic powder in a conscription package that promises "like fluff" dough is slowly but surely replacing good old soda from the list of ingredients for baking. But in this recipe, we will not use either one or the other. Our secret ingredient is not a secret at all, because these are chicken eggs.

Ingredients

Cooking process

step 1 out of 6
We cut our favorite dried fruits (I prefer not very sweet prunes and dried apricots) into small pieces. If you like very sweet pastries, you can substitute candied fruits for dried fruits.
step 2 out of 6
Melt the butter over low heat and cool to room temperature. We take the eggs and separate the yolks from the whites (this is easy to do if you break the egg in half with a knife and roll the yolk from one shell to another. The whites will flow smoothly into a prepared container).
step 3 out of 6
Add sugar to the yolks, and put the proteins in the refrigerator.
step 4 out of 6
With a whisk, carefully rub the yolks with sugar, pour in the butter in a thin stream and mix thoroughly. Add lemon juice, dried fruits, nuts and sifted flour to the resulting mass. Mix thoroughly until smooth.
step 5 out of 6
Whisk the whites until steep "peaks", add to the dough and gently stir with a spoon moving from top to bottom;
step 6 out of 6
Put the finished dough in a cake pan. If the mold is not silicone and does not have a non-stick coating, then it must first be greased with butter. We bake at 180 ° C for 50 minutes. We check the readiness with a wooden skewer.

Cool the finished muffins slightly, sprinkle with vanilla or powdered sugar. For garnish, you can use whipped cream and fresh fruit. Bon Appetit!

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