Light Kefir Cupcakes Without Butter or Margarine

Delicious, light and tender cupcakes that literally melt in your mouth! The muffins are moist, tender and soft inside and with a crispy crust will not leave anyone indifferent. At the same time, they are prepared quite simply and quickly; the ingredients for their preparation can always be found in the house. Kefir for such muffins is suitable for any fat content, and the absence of butter and margarine in the ingredients makes such baked goods lighter and less caloric. If desired, cupcakes can be baked with nuts, raisins, or decorated with chocolate or frosting.
cook time: 40 min
Hazel Farrow
Light Kefir Cupcakes Without Butter or Margarine

Nutrition Facts (per serving)

338
Calories
16g
Fat
42g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Salt 0.5 tsp
Sugar 1 cup
Wheat flour 1.5 cup
Vanillin 2 g
Walnuts 50 g
Raisin 50 g
Vegetable oil 0.5 cup
Baking powder 1 tsp
Chicken eggs (C1) 2 pc
Kefir 1 cup

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients. If desired, you can use these ingredients to bake one large cake in a large pan, or small ones in portioned pans. It is better to remove kefir and chicken eggs from the refrigerator in advance so that they are at room temperature.

Step 2

Step 2
In one deep bowl, beat chicken eggs with sugar and salt. Sift the flour into another bowl, add baking powder and vanillin. Mix dry ingredients. If desired, baking powder can be replaced with soda. The dough wonʼt rise any worse. But then the amount of soda must be reduced to half a teaspoon, otherwise the dough will develop a bitter taste and a specific taste of soda.

Step 3

Step 3
You can do this with a whisk or a mixer; with the second method, the process will significantly speed up and reduce the baking time. Chicken eggs should be completely dispersed, sugar and salt should dissolve.

Step 4

Step 4
Pour kefir into the bowl with the egg mixture.

Step 5

Step 5
And vegetable oil.

Step 6

Step 6
Whisk everything well again. Pour the dry ingredients into the bowl with the liquids. We do this in parts, immediately stirring the dough with a spoon so that no lumps form. The dough should have the consistency of thick sour cream. Therefore, we focus on the thickness of the dough, and not on the amount of flour, since each manufacturer has a different density of flour and, accordingly, more or less flour may be used.

Step 7

Step 7
Grease muffin tins with vegetable oil. If desired, you can line it with parchment. Pour the dough into the molds so that it occupies only two-thirds of the molds; the cupcakes will rise well during baking. Wash the raisins and walnuts well. Steam the raisins, pour boiling water over them and dry on a paper towel. Dry the walnuts in the microwave. Place the raisins and nuts on top of the dough; they will spread throughout the dough and settle during baking.

Step 8

Step 8
Preheat the oven to 180 degrees. Place the muffin tins in the oven and bake for about 20 minutes. We focus on the operation of the oven and the size of the molds with the dough. Check readiness with a wooden skewer. Take out the finished cupcakes and molds and serve. If desired, sprinkle with glaze, chocolate or powdered sugar. Enjoy your tea!

Additional rubrics

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