Easter Cupcakes

These cute little Easter cupcakes will decorate any Easter table.

Cooking time 30 minutes


Wheat flour of the highest grade 70 g

Starch 50 g

Seedless raisins 2-3 tbsp. l.

Sugar 50 g

Vanillin 1 g

Soda 1/4 tsp

Lemon juice 1/4 tsp

Salt 1 pinch.


Soak the raisins in boiling water for 30 minutes. Put on a towel and pat dry.

Break 4 eggs into a bowl.

Beat until foamy with a mixer. Add sugar, starch and flour little by little. Add vanillin and slaked soda with lemon juice. Add a pinch of salt at the end.

Add raisins and stir gently with a spatula.

Put in tins with a closed center. Or just cupcake molds. The secret of the special molds lies in the fact that there is no dough in the middle of the mold, and taking out the finished muffins from above gives a place for inserting a colored egg.

Cook in an oven preheated to 180 degrees C for about 15-20 minutes. Willingness to check with a toothpick.

Lay out and let cool completely.

Decorate with colored eggs and serve for Easter.

Happy Easter! Christ is Risen!