Spring is in the air!)) It comes fully into its rights. The days become longer and the birds are starting to return and make their nests. And I am very excited to share the recipe for these fascinatingly bright and adorable spring cupcakes.
Tenderly textured cakes covered with simple yet elegant icing and decorated with colorful flowers – a wonderful idea for the forthcoming Easter Holiday and a great alternative to a traditional Ukrainian Easter cake.
On top of that, these cupcakes are super easy to bake (making delicious cupcakes doesn’t always have to take a lot of time). This recipe is just perfect for those who are overbusy yet can’t leave their families without Easter desserts.
Stay in touch with Ukrainian Recipes and celebrate Easter with fabulous colorful cupcakes!
- 2-3 eggs
- a pinch of salt
- 140 ml sour cream
- 70 ml vegetable oil
- 300 g (10,5 oz) flour
- 2 tsp baking powder
- 300 g (10,5 oz) sugar
- 85 g (3 oz) dairy butter
- 2 whites of eggs
- 260 g (9 oz) powdered sugar
Wash raisins under cold running water. Place them in a bowl. Pour boiling water above and set aside the raisins for half an hour.
Mix soft dairy butter with sugar and salt. Beat the mass with an electric mixer carefully until smooth.
Combine eggs, vegetable oil, and sour cream in a separate bowl. Whisk the mass thoroughly. Add the mixture to the dairy butter mass gradually, whipping the mass constantly.
Stir in flour mixed with leaven (gradually). Whip everything until homogeneous.
If you don’t have sour cream, you can substitute it with milk and increase the amount of flour to 450g (16 oz).
Take raisins and strain off water through a colander. Then add the raisins to the prepared dough.
Spoon the dough into the muffin cases (filling about 2/3 of each of them).
Preheat oven to 200°C (392°F), place the cupcakes in the oven and reduce the temperature to 180°C (356°F). Bake the cakes for 30 minutes until firm to the touch and slightly golden. Check whether the cakes are cooked through by inserting a skewer in the middle. If the skewer comes out clean, then turn off the oven and leave the cupcakes in the warm oven for 4-5 minutes. Then let the cakes cool on a wire rack.
Time for Icing
Let’s whip two whites of eggs combined with a pinch of salt until airy. Then add powdered sugar gradually and continue to whip the icing till fluffy.
Grease the cakes with the prepared icing. Decorate with any sprinkles you like. I will use beautiful bright flowers to create a spring mood.
Finish your Easter dinner with a batch of these marvelous cupcakes.
By the way, if you’re looking for other Ukrainian Eater recipes, then browse our blog. We have many delicious ideas.
Enjoy your meal!
Have you liked the recipe for Easter muffins?
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