Recipe for a delicious cupcake William Pokhlebkin in histhe culinary dictionary writes that "muffin" is the English name for various edible confectionery products that have a scattered filling in the form of inclusions in raisins, candied fruits or nuts. " Let's agree with the opinion of the expert, and add on our own - in modern cooking, there are thousands of fillings for muffins. Some of the most popular options are: pineapple-coconut, orange with poppy seeds, orange with almonds, banana with pecans, carrot with dried apricots, oatmeal, vanilla with blueberries, cherry-chocolate, with cranberries and walnuts, with cumin, with rhubarb, with cottage cheese, with pumpkin, cinnamon and pumpkin seeds, with dates and nuts, with raisins and prunes, apple with spices, honey with walnuts, bananas and dates, nutty with zucchini, saffron, blueberry with white chocolate and others. Some of the favorites are butter cupcakes. They are based on the so-called pound cake (for a pound of flour - a pound of sugar, a pound of butter, eggs). As a result, the dough is tasty, not heavy and dry. Later, the recipe underwent significant changes - the proportions shifted, and new components appeared (baking powder or soda). Now the baked goods are lighter, more fluffy. 
A bright representative of butter cakes - the familiar “Stolichny”, which is classically simple in recipe:
- Grind 130 g of butter with 140 g of sugar,
- add 3 eggs, salt and 1 tbsp. l cognac.
- Add raisins (1/2 cup), 1 cup flour with soda into a well-mixed mass and quickly knead the dough.
- put it in a greased and sprinkled with flour form.
- bake for 60–70 minutes. at a temperature of 190–200 ° С.
But despite the apparent simplicity, when baking cakes, you need to follow a few rules:
- all ingredients must be at room temperature;
- butter should be whipped with sugar to obtain a light and airy mass (it is best to do this with a mixer at high speed from 4 to 6 minutes);
- if the sugar is large enough, you can grind it in a blender;
- it is better to add the whole egg to the sugar / sugar mixture, whipping at medium speed;
- sifted dry ingredients are administered at the lastqueue, and in several stages: a third of flour, half a serving of liquid (water, milk, cream, yogurt, flavors, etc.), a third of flour, a second half of liquid, the remaining third of flour;
- You should not beat the dough together with additives for too long - the cake may become hard and too crumbly.
According to the same Pokhlebkin, cupcakes in somesense of "relatives" cake (in composition) and biscuits (the nature of the preparation and form). However, I would like to argue with this statement: judge for yourself - how can you liken a biscuit, for example, an oatmeal cake (with flakes added) or a tuna cake in its own juice? Not. Definitely a cupcake is a special kind of baking, the recipes of which are as many as the stars in the Universe. Form and content For baking a dough of 1 l, you will need a rectangular shape measuring 19 x 9.5 x 5.5 cm; for 1.5 liters - 21.5 x 11.5 x 7.5 cm; for 2 liters - 23 x 13 x 7.5 cm. As for round large forms, the size of 15 x 5 cm will hold 1 liter of dough, 20 x 5 cm - 1.75 l, and the split form 20 x 6 or 20 x 7 , 5 is perfect for a large cake (from 2 to 2.5 liters).
