Cupcake "Capital" (according to GOST)

Category: Bakery products

Stolichny cupcake (according to GOST)

Ingredients:

butter 217 g
granulated sugar 217 g
chicken eggs 173 g
seedless raisins 217 g
Lemon essence 1 coffee spoon
Salt (sea) 1 g
Wheat flour 289 g
Chemical yeast (baking powder) 11.5 g
Powdered sugar for dusting 10 g

Cooking method

  • I remembered once a delicious cake, which was previously sold (during the Soviet Union) and was called "Stolichny".

  • I did it yesterday.


  • Form 30x11 cm

  • Oven temperature + 160 ° C

  • Baking time 70 ... 80 min

  • Weight of the finished cake 1000 gr


  • Beat the softened butter for 10 minutes, add granulated sugar and continue beating for another 5 minutes. Then add eggs in small portions and beat for another 5 minutes. Beat at 2 speeds of the combine Using a wooden spatula, mix the resulting mass with washed and dried raisins, lemon essence, salt and baking powder. Then add the sifted flour and beat for 1 minute at the highest speed. This is a 4 speed combine.

  • Transfer the mass into a prepared (greased and floured) form and bake. We take out the finished cake from the oven, slightly remove it from the mold and immediately put it back. We leave in the form for 5 hours. Then we take out and sprinkle with icing sugar.


  • I put 50 grams of sugar less and instead of lemon essence, lemon zest.


  • Stolichny cupcake (according to GOST)




Copy 2009_08200026.JPG
Cupcake "Capital" (according to GOST)
Copy 2009_08200014.JPG
Cupcake "Capital" (according to GOST)
NNoisy
but for HP .. no?
Zhivchik
NNoisy, in principle, you can prepare the dough for baking (whisk and knead everything), and bake in the HP itself without a spatula, just look, after 30 minutes, so that the cake does not burn.
Try it and then tell me. In general, the offer is tempting. And in this situation, I was baking a classic "Capital" cake. Painfully, I wanted to try such a cupcake as before.
Tanyusha
Zhivchik, and how many eggs were there in pieces and 1k lemon essence. l. this is 1 coffee spoon, I understood correctly.
Summer resident
Quote: NNoisy

but for HP .. no?

On the forum, in the dough section, there is a recalculation for HP. Great cupcake turns out.
Zhivchik
Quote: tanya1962

Zhivchik, and how many eggs were there in pieces and 1k lemon essence. l. this is 1 coffee spoon, I understood correctly.

It turns out 3 eggs, and 1k. l. most likely a coffee spoon, but it seems to me that if there is a fresh lemon, then you can replace the essence with the zest.
I also put one pack of baking powder, 10 grams in it.
Rina
In my book (in GOST recipes), if my memory serves me, ammonium could also be indicated as a baking powder for these muffins, but there are tenths of grams that are difficult to calculate in everyday life. And the smell during baking, to put it mildly, will then be specific (ammonia). I once baked it with ammonium, after cooling in the dough, the smell was practically not caught. The second time with regular soda, but "quenched" with lemon juice or vinegar.
Zhivchik
Quote: Pirogok

understood, that is, soda with lemon ...

Pirogok , Not certainly in that way. If you add 11.5 gr. To the dough. soda, the cake will not be able to be eaten, since there will be a soda smell and taste

For clarity, here's what a baking powder looks like.
I added the first one in the photo to the dough.

Stolichny cupcake (according to GOST) Stolichny cupcake (according to GOST) Stolichny cupcake (according to GOST)

And here's a small clarification:
Baking powder - an artificial leavening agent used for baking bread and making confectionery without yeast.
It is a dry mixture of food additives - basic and acidic salts - with the addition of a filler that prevents their interaction before use (introduction into the dough).
If necessary, baking powder can be prepared at home using one of the following recipes:

The simplest composition:
1 part baking soda (E500)
1 part citric acid (E330)
1 part flour, starch, powdered sugar (or a mixture thereof)

Classic composition:
125 g baking soda (E500)
250 g cremor tartar (E336)
20 g ammonium carbonate (E503)
25 g rice flour

When preparing the dough, baking powder should be mixed with dry flourintended for baking (if you dissolve the powder in water, a reaction will occur and carbon dioxide will be released before the solution enters the dough).


Good luck!
technologist
Here is my cupcake, kneaded in HP, baked in a mold. He was all painted over from raisins.

cupcake capital i.jpg
Cupcake "Capital" (according to GOST)
Keira
I have about the same recipe, I bake in HP. Only instead of fruit essence (I have it in the recipe) I put lemon syrup (2 tbsp. L.) And cognac (1 tbsp. L.), Sometimes I do it with baking powder, sometimes with soda.
Stolichny cupcake (according to GOST)
Zhivchik
Keira, it is very good that you bake in HP. How long do you bake? I will also need to try sintering in HP.
There are many recipes for Stolichny cake. But I liked it exactly according to GOST, because the baked goods are more airy.
Your cupcake turned out to be beautiful in appearance, but it seems to me that there is too much flour in the recipe, since the roof has burst and is rather dense at the cut.
But this, of course, is a matter of taste. Try to bake it according to the GOST recipe, and then compare what you like.
Keira
Quote: Zhivchik

Keira, it is very good that you bake in HP. How long do you bake? I will also need to try sintering in HP.
There are many recipes for Stolichny cake. But I liked it exactly according to GOST, because the baked goods are more airy.
Your cupcake turned out to be beautiful in appearance, but it seems to me that there is too much flour in the recipe, since the roof has burst and is rather dense at the cut.
But this, of course, is a matter of taste. Try to bake it according to the GOST recipe, and then compare what you like.
Yes, I sobstenno on this and bake, only counted on 200 grams of butter (it's more convenient). And in the recipe I said that you need to make an incision along the length of the cake in the form, otherwise you get a crack, but the dough is thin and what kind of cut can be? So it bursts. And I bake in the "muffin" mode plus I bake for 50-60 minutes.
Zhivchik
Quote: Keira

I have about the same recipe, I bake in HP. Only instead of fruit essence (I have it in the recipe) I put lemon syrup (2 tbsp. L.) And cognac (1 tbsp. L.), Sometimes I do it with baking powder, sometimes with soda.

There are many recipes for Stolichny cake, but the most delicious is according to GOST. As my husband says: “It melts in your mouth.
And the rest, the cupcake is like a cupcake. "
Today I baked a Stolichny cupcake according to the following recipe:

• 1 glass of flour
• 3/4 cup granulated sugar
• 3/4 cup raisins
• 130 g butter
•3 eggs
• 1/8 tsp. salt
• 1/8 tsp. soda
• 1 tbsp. l. cognac
• 1 tbsp. l. icing sugar
Grind the butter heated to the state of sour cream with sugar, then, whisking the mass with a wooden spatula, gradually add eggs, salt and brandy. After 15-20 minutes of beating, when a uniformly mixed mass is formed, add raisins and flour with soda and quickly knead the dough. Put the finished dough into tins, greased with butter and dusted with flour, level the surface of the dough and place the tins on a baking sheet, leaving gaps between them. Bake muffins weighing 60-100 g for 25-35 minutes, and weighing 500-600 g for 60-70 minutes at 190-200 degrees. After cooling, remove the muffins from the molds, clean the burnt areas with a knife or grater, sprinkle with powdered sugar. The surface of finished muffins usually has longitudinal cracks.

In terms of ingredients, it seems that it does not differ from GOST, but the taste is not the same.

Copy 2009_10190001.JPG
Cupcake "Capital" (according to GOST)
Rina
And my "Capital" pulp for some reason turns out to be very dark,.
crosby
Zhivchik I hasten to thank for the recipe: flowers: this is not a cupcake, but a dream: nyam: How much I did according to different recipes, it didn't work out so tasty
Lana
I wanted to show my grandson a cake from my past: its taste, aroma ...
Here's what happened

🔗

The grandson liked it, and the grandfather told him what a treat it was for children in those distant times.
Thank you, Zhivchik!
You took us back to the last century with this recipe. And I also realized that I was "dragged" from bakeries, because such a creamy taste and aroma had NOT been observed before
Recipe according to TU - part of the raisins was replaced with modern candied fruits
Zhivchik
lana7386, you have a very beautiful cupcake. Raisins with candied fruits are evenly distributed.
I am glad that you and your husband have returned at least a little to the past and remembered delicious cupcakes, and even took your grandson with you on a tour.
DonnaRosa
Quote: Zhivchik

I remembered once a delicious cake, which was previously sold (during the Soviet Union) and was called "Stolichny".
Cupcake "CAPITAL" according to GOST USSR
I set the oven on the cake according to this recipe.
So far, for the first time I did it 3/10 less.
The flour was taken by the "Extra" granules. Butter put the best.
There was no lemon essence. There was rum, but I didn't add it.
Raisins this time very good. small, but I like large.
I mixed it with chopped dried apricots.
The dough knocked off very nicely.
The result is a lush, rather beautiful mass.
Raisins and dried apricots have not gone down to baking yet.
Let's see what happens. It smells from the kitchen.
I bake muffins in Panasonic 255.

I assume that the cake will be 700g ready-made.
Zhivchik
DonnaRosa, I hold my fists for you.
DonnaRosa
Quote: Zhivchik

DonnaRosa, I hold my fists for you.
My cupcake sagged in the middle of the roof.
Why? I did everything as taught.
What have I done? : o What is my mistake?

Stolichny cupcake (according to GOST) Stolichny cupcake (according to GOST)
Zhivchik
DonnaRosa, the muffin looked delicious!
And regarding the sinking of the roof, here is a quote from a recipe book in accordance with GOST.

Attention! If you want to get a product of excellent quality (like from Stoleshniky lane), strictly follow everything, including temporary instructions

Quote: DonnaRosa

So far, for the first time I did it 3/10 less.
The flour was taken by the "Extra" granules.
I mixed it with chopped dried apricots.

I assume that the cake will be 700g ready-made.

Obviously, all the same, the recalculation was reflected not for the better.
Flour must be taken in / s.
Yes, and dried apricots did not need to be put at least the first time.
Quote: Zhivchik

Weight of the finished cake 1000 gr

Try to bake without departing from the recipe.
The girls baked both in the oven and in the HP, and this cake turned out to be excellent.
Good luck!
DonnaRosa
Quote: Zhivchik

DonnaRosa, the muffin looked delicious!
And regarding the sinking of the roof, here is a quote from a recipe book in accordance with GOST.
Obviously, all the same, the recalculation was reflected not for the better.
Flour must be taken in / s.
Yes, and dried apricots did not need to be put at least the first time.
Try to bake without departing from the recipe.
The girls baked both in the oven and in the HP, and this cake turned out to be excellent.
I already baked a cake in C / P, but according to a different recipe.
It is in the English instruction of my Panasonic.
That cupcake tastes a lot like this one.
Really delicious according to this recipe.
Estra flour, like no other, is well suited for cupcakes.
Dried apricots could provide some additional moisture.
I completely agree with this. So the amount of flour had to be increased.
All products were weighed very strictly on electronic scales.
I like to be accurate when I bake in cotton.
The weight of dried apricots was counted together with raisins.
If no one else can tell you the real reason for the collapsed roof,
then I will think that the dough had excess moisture.
Here's how to deal with baking time, I have not decided yet.
Cake baked in Panasonic 60 min.
Maybe longer? Even if it's small?
A 1 kg cupcake is too much for us.
Although delicious, how much can you eat?
And then it gets boring.

P.S. The taste of dried apricots in a muffin is unique.
I will add it all the same.
Not only makes the cake taste great,
but also looks beautiful in a cupcake along with raisins.
Revitalizes the cut's appearance.
Lana
DonnaRosa
This recipe is just for you, those who weigh everything "to ..."
The magic letters of GOST means that you cannot change ANYTHING by either 1 g or 1 *!
Although I also slightly "spoiled" GOST, see my cupcake above, I replaced some of the raisins with candied fruits. But I got the perfect cupcake, with the roof raised, as you say!
The reason is different, most likely, you made a bad calculation (here the reduction machine does not work, read Admin
I remember your first messages, difficulties ... Do some more work, especially since you already have some ideas on how to fix your cupcake.
This recipe has been finalized to perfect, only bakers have problems (products, proportions, etc.)
Good luck!
DonnaRosa
Quote: lana7386

DonnaRosa
This recipe is just for you, those who weigh everything "to ..."
The magic letters of GOST means that you cannot change ANYTHING by either 1 g or 1 *!
You haven't written anything about baking times.
I calculated everything correctly. By grams.
k.alena
I baked this cupcake in HP, thanks Zhivchik, per recipe. I counted it for 200 g of butter (everything is proportional) and reduced the sugar to 150 g. I haven't whipped anything yet, but in turn (as described in the recipe) loaded it into the HP while it stirred. Replaced raisins with chocolate crumbs and instead of lemon essence 1 tbsp. a spoonful of brandy. That is, it changed decently. But everything rose and was baked. The baking time was set for 1.5 hours and for the last 10-15 minutes I poked it with a toothpick. I think that I was reinsured and it was possible in less time 1 hour 20 minutes. somewhere.
It seems to me that the problem is precisely in the sufficient reduction of ALL products. That is, for such a quantity of dough, the shape of the HP bucket is too wide and the "lifting force" of the baking powder was not enough. I had a similar case with bread, I decided to make a small loaf (less than 500g), and in my HP min. weight 750g. The bread did not rise well, although the same thing was perfectly lifted for more weight.
It is also interesting that in the oven this cake and another of the next topic did not turn out very well for me - the top was baked, the middle was damp, although it kept the temperature clearly. I sin on forms. I didn't have normal ones, I bought disposable foil to try. For some reason, the sides and the middle were not baked normally in them. And in HP, both. Now I bought normal metal molds and I'm afraid to try
DonnaRosa
Quote: k.alena

I baked this cupcake in HP, thanks Zhivchik, per recipe. I counted it for 200 g of butter (everything is proportional) and reduced the sugar to 150 g.
If sugar is 150g, then why butter is 200?
Cupcake "STOLICHNY" according to GOST USSR

Butter 217 gr
Granulated sugar 217 gr
Chicken eggs 173 gr
Seedless Raisins 217 gr
Lemon essence 1 coffee spoon
Salt (sea) 1 gr
Wheat flour 289 gr
Chemical yeast (baking powder) 11.5g

Lana
Quote: DonnaRosa

You haven't written anything about baking times.
I calculated everything correctly. By grams.
DonnaRosa
The recipe says everything: temperature, time ... But for the oven. The recipe is for the oven! GOST
k.alena
Quote: DonnaRosa

If sugar is 150g, then why butter is 200?
I managed
Butter 200 gr
Granulated sugar 200 gr
Chicken eggs 160 gr
Seedless raisins 200 gr
Lemon essence 1 coffee spoon replaced with cognac
Salt (sea) 1 gr
Wheat flour 266 gr
Chemical yeast (baking powder-baking powder) 10 g
I simply reduced the sugar to 150g by a volitional decision, since instead of raisins I have chocolate (children do not eat raisins in principle), so that it can be eaten and not stick together from the sweetness.
Rina
You can not add anything at all (raisins or chocolate) to this cake. Then either zest or lemon essences give a little (but only a little) more.
Zhivchik
Quote: DonnaRosa

That cupcake tastes a lot like this one.

Similar, but not the taste of "childhood". In principle, the tastes of all cupcakes are slightly similar to each other. That's why he is a cupcake, not a roll or cake.

Quote: DonnaRosa

Estra flour, like no other, is good for muffins.

According to GOST, flour is suitable for "Stolichniy" cake only premium quality.

Quote: lana7386

DonnaRosa
The recipe says everything: temperature, time ... But for the oven. The recipe is for the oven! GOST

lana7386, all answered correctly. The recipe is for the oven.
In HP, you can bake if the temperature regime is observed and the proportions of the products are strictly observed.
k.alena
Well, in HP the temperature is lower than in the oven, that's why it turned out longer, and there is less sugar - this is me from the very first post Zhivchik I took it with the recipe and got it. Next time I'll try in the oven. Is it necessary to beat it so hard? In other topics about cupcakes, I read that just the cake dough does not require a long kneading, and in the HP program, the kneading of the dough is only 10 minutes.
Zhivchik
Quote: k.alena

Is it necessary to beat it so hard?

I beat the butter until fluffy, then added sugar and beat until the sugar dissolves (approximately). It is advisable to take fine-crystalline sugar.
DonnaRosa
Thanks everyone for all the answers.
The reason for the sinking of the roof, I so clearly did not find out.
I don't think I broke the recipe.
In grams, everything was strictly proportional.
Not "by eye".
Someday I'll try to bake it again.
I will try to analyze again what my mistake is.
But I don’t want more.
I love when it comes out with a recipe without big problems.
I have no complaints about the taste of my cupcake,
but his appearance does not suit me in any way.
You can't put that on a table.
I baked muffins for many years, different, in the oven.
Never sagged.
The best ones were made of "Extra" flour and
good butter.
Summer resident
I also do not get cupcakes in HP, so I don't bother. And in the oven, according to this recipe, you get a complete delight. My family has never let him cool down to the end.
DonnaRosa
Quote: Summer resident

I, too, do not get cupcakes in HP, so I don’t bother. And in the oven, according to this recipe, you get a complete delight. My family has never let him cool down to the end.
According to the English recipe attached to the C / P, I did it better.
I'll write a recipe next time.
Now I am too lazy to search and reprint.
Zhivchik
Quote: DonnaRosa

The best ones were made from flour "Extra"

DonnaRosa, once again I want to draw your attention to flour.
The recipe is premium flour. Maybe grit flour should have been put in more.

Quote: DonnaRosa

A 1 kg cupcake is too much for us.
Although delicious, how much can you eat?
And then it gets boring.

We, too, as in Summer Residents, this cupcake is eaten when it is still hot.
DonnaRosa
One more attempt.
Changed a few things in the recipe.
Similar in taste and similar, albeit a different recipe.
The roof hardly sagged.
She was beautiful in the oven, and when she pulled out a cake,
she sank a little.
I slightly increased the amount of flour (by 2/10) and the baking time to 70 min.
The color of the roof is beautiful golden
and the sides turned out to be darker at 70min. baking instead of 60.

Stolichny cupcake (according to GOST)
Rina
I was inspired by your products and decided to try making a cupcake. Only for some reason I didn't like small raisins in baking, I had to take this into account - from the recipe removed the raisinsbut added the zest of one lemon... I cooked, checking everything in grams, according to the GOST recipe, which I have in my book, there is one difference from the one given here - the baking powder is not soda (baking powder), but ammonium.

She beat the dough according to all the rules in a food processor (beat butter, then butter with sugar, then eggs, zest and then stir in flour with baking powder). Baked in the oven in a silicone mold at 190-200 degrees.

Bottom line: the men did not wait for the cake to cool down, begged to cut it. The husband said that the best is not needed, the cake turned out to be awesome: slightly yellowish, tender, fine-pored, soft. The children tried to beg for more, but decided not to give more at night.

I don’t know if I’ll have time to make a photo tomorrow morning and post it here, but I’ll try very hard.
Zhivchik
DonnaRosa, this cupcake will already be better!
But you still didn't want to do the whole portion, did you?

Ira, so nice that my husband and children liked it.
And we are waiting for the photo.
DonnaRosa
Quote: Zhivchik

DonnaRosa, this cupcake will already be better!
But you still didn't want to do the whole portion, did you?
This time the portion is larger.
Zhivchik
Quote: DonnaRosa

This time the portion is larger.

Oh, DonnaRosa, you tease.
Next time I expect a cupcake from you strictly according to the recipe. OK?
And then I see that you are not here.

DonnaRosa
Quote: Zhivchik

Oh, DonnaRosa, you tease.
Next time I expect a cupcake from you strictly according to the recipe. OK?
And then I see that you are not here.
It is better to bake fresh often than to eat large for a long time.
I bake bread at 500-600g. We don't eat a lot of flour.
Rina
As promised, the photos are a week old cupcake.
GOST recipe, ammonium was used as a baking powder, without raisins, as a flavoring agent for lemon zest (it was clearly too much), yes, wheat flour of the 1st grade, baked in a silicone form in a gas oven.
Stolichny cupcake (according to GOST)

And round - this was also prepared yesterday according to the GOST recipe, the zest of half a lemon and a little orange, baked in a slow cooker (50 minutes, then another 40), lies upside down
Stolichny cupcake (according to GOST)

Combine FP Kenwood, whipped with whisk, strictly according to the recipe. That is, at first she beat the softened butter, then added sugar, beat it for a few more minutes, then eggs, then mixed in the zest and flour (the second time, premium flour) with baking powder.
DonnaRosa
Quote: Zhivchik
And then I see that you are not here.
We finished our cupcake today. We need to bake a new one. We need something for tea.
Cook this one again or bake with condensed milk?
I bought a large raisin today.
I want to mix both small and large and cut dried apricots into the dough.
Zhivchik
Rina72, the cupcakes are both handsome!
Ira, where did you buy ammonium?

Quote: Rina72

as a flavoring lemon zest (it was obviously a bit too much)

How many lemons did you use for the zest?
I baked the last time, then I added the zest of 1 lemon to the dough and it was fine. I also added vanilla.
Zhivchik
Quote: DonnaRosa

Cook this one again or bake with condensed milk?

DonnaRosa
, bake a cake, which you want more, or you can take turns.
We are always glad to receive your baked goods.

Rina
Quote: Zhivchik

Ira, where did you buy ammonium?
How many lemons did you use for the zest?
I baked the last time, then I added the zest of 1 lemon to the dough and it was fine. I also added vanilla.
in order.
I bought ammonium in Dnepropetrovsk at the Ozerka market. But then I saw in Kiev at the grocery market near the station. m. Lesnaya (exit towards BlitzInform).
I added the zest of one lemon, but it was very aromatic and so ... average.
Plus, in the total mass of sugar, 10 g falls on vanilla sugar.
Zhivchik
Irochkahow does ammonium taste better than soda? And then for me ammonium, since I have never seen him before, then it seems like something fantastic for baking.
Rina
I don't know, when I took out the cupcake from the cartoon, I could clearly smell the ammonia. But when the cake is cold, there is practically no smell. With amonyak it is quite difficult - you need an exact dosage (for this recipe 0.9 g), and I have a scale with a step of 2 g. In this cake with any baking powder, you have to be careful - there is no acidic medium for soda and it can be easily overdose, and baking powder too , it seems to me, will not give an even distribution of acid.

In general, ammonium is not suitable for every housewife because of its specific smell during work.
Zhivchik
Quote: Rina72

In general, ammonium is not suitable for every housewife because of its specific smell during work.

Then I'll have to stay with the baking powder.

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