Cupcake on sour cream with raisins in a bread machine

To prepare this homemade cupcake in the bread machine, we will need the following ingredients: wheat flour, sour cream, granulated sugar, butter, chicken eggs, raisins, baking powder, vanilla sugar and salt. All products must be at room temperature.

We sift wheat flour (330 grams) in a bowl, add 1 tablespoon of baking powder (how to make it for a future at home in this recipe) and a pinch of salt.

We mix everything well so that the baking powder with salt is evenly distributed throughout the volume of flour.

100 grams of raisins without bones, dry and panic in flour (take 1 teaspoon from the previous step). This is necessary that in the process of kneading, raisins are evenly distributed across the test, and during baking, he does not sink to the bottom.

It's time to get a bread maker. In Vederno we put 200 grams of sour cream, 200 grams of sugar, 180 grams of soft butter and 1 teaspoon of vanilla sugar. We break up chicken eggs (3 pieces) there.

Sift the flour mixture on top.

And at the end we lay the raisins powdered by flour. It is clear that the additives are not introduced immediately, but at the signal of the bread maker (after about 10 minutes from the beginning of the batch), but I often baked this cupcake and did not notice much difference in the priority.

We insert a bucket into the bread machine. Choose a suitable program. In my bread maker, the cupcake regime (No. 10) is designed for 2 hours 50 minutes and does not fit at all, since the instructions are talking about baking, which needs to be fermented. That is why I choose program No. 4 — quick preparation (time — 1 hour 40 minutes). The first batch of the dough lasts 7 minutes, after which there is a pause of 12 minutes and the second batch (lasting 8 minutes). Further, the cupcake will bake, so you do not need to follow it. So, it is important: the first few minutes you have to stand above the bucket and monitor the consistency of the dough. In addition, see that there is no no lack of (flour lumps). If necessary, help the bread maker, sinking the dough from the walls of the bucket. The cupcake dough is delicate, creamy. It is like a soft butter.

After 1 hour 40 minutes from the beginning of the bonfire kneading will give a signal about the readiness of baking. True, do not rush to take out a bucket — you still need to check the dough. Pierce the cupcake deeper with a wooden skewer and draw conclusions: if the beam came out completely dry (doubt), the cupcake is ready. Will a wet dough stick out? It was just like that. Take it further! I think that in any bread maker there is a baking program (I have No. 12, designed for at least 1 hour). I switch the bread machine to this mode and just every 5 minutes (I conquer the timer on electric admiration) I check the readiness. The cupcake was ready after 15 minutes of additional baking.

We take out a bucket and extract a very hot cupcake. Do not forget to get the shoulder blade! Completely cool the baking (if desired, you can sprinkle with powdered sugar), brew tea/coffee, pour milk and call home. By the way, in a cooled form, it weighs 1 kilogram of 90 grams.

Juicy and fragrant cupcake on sour cream with raisins, prepared in a bread maker — for fans of crisp and delicate crumb. Prepare for health and pleasant to you appetite, friends!