Delicious cupcake recipe: step-by-step master class

A cupcake, like a sponge cake, can be considered a universal type of baking. It can be simple, without filling, and still very tasty. The big advantage of the cake is that it is not fussy to prepare, you don’t need to fuss with it for a long time and, unlike the same sponge cake, it will not “sink”. Therefore, even a novice housewife can handle it. Today I propose to prepare a very simple but amazingly tasting cupcake that will definitely become a permanent fixture in your cookbook. 

Cake ingredients

I love recipes that don’t have complicated and long lists of ingredients or complicated preparation procedures. That's why recipes like this one take pride of place in my cookbook.

To prepare the cake you will need:

• 160 g butter (I took butter margarine);
• 150 g sugar;
• three eggs;
• 1.5-2 cups of flour (maybe less or more, you need to watch the process);
• a couple of teaspoons of baking powder;
• 6 tablespoons of water;
• 0.5 teaspoon of salt;
• vanillin.

This is the basic set. You can add filling to the cupcake if you wish. It can be “standard” raisins or cherries. I decided to use chocolate chips for this task. I just chopped it into small cubes and poured it into the dough, but more on that later.

How to make a cupcake

First of all, you need to grind the butter (in my case, margarine) with sugar. This can be done with a fork or a mixer. 

Then add the eggs one at a time and beat well. Add 0.5 teaspoon of salt. 

Next, pour in water, add baking powder, and add sifted flour. Beat the dough with a mixer so that there are no lumps. The dough should be neither liquid nor thick, something in between. It is worth noting that the structure of the dough is unusually delicate, in appearance and consistency more reminiscent of a soufflé. 

At this stage you can add filling to the cake. In my case it's chocolate chips. Mix well again. 

Prepare a baking pan. If the mold is not silicone, grease it with oil. Pour out the dough and smooth the surface with a spoon. After this, you can put the cake in the oven, preheated to 180-200°C, for 45-50 minutes. You can check readiness by using a toothpick. Stick it into the center of the baked product; if the stick remains dry, it’s ready; if it’s wet, you need to cook more. 

That's all, our cupcake is ready. Now it needs to be allowed to cool completely, so to speak, to finish. It turns out very tasty, light and fluffy, and can be eaten in one sitting. Bon appetit!