Rain cupcakes: 5 recipes as well as delicious

A delight that doesn’t even need rain, it’s easy to stuff, with fruit, salty … Discover the recipes!

How about changing the traditional recipe for Pancake?

We have chosen 5 options besides delicious to make you vary this classic recipe which can be served for breakfast, afternoon tea, snack or just when you feel like eating a delicious treat. From simple to filling, it’s salty too!

And to accompany this delight, prepare a good coffee or hot tea and come and see these 5 recipes how to make rain cake.

How to make the rain cupcake

Before starting, separate all the ingredients in the recipe, preferably in the order of entry to facilitate preparation.

When frying, do not leave the oil too hot, as the dumplings can be raw inside.

Everything is ready?

5 muffin recipes

1. Stuffed by Ana Maria

And the filling can be chocolate or dulce de leche. You just have to freeze it to make it solid.

ingredients

Filling

400 g of melted semi-sweet chocolate

2 cans of sour cream (400 g)

Muffin

2 and 1/2 cups (tea) of wheat flour

1 tablespoon (sweet) of chemical yeast

1 pinch of salt

3/4 cup (tea) of sugar

2 tablespoons of butter or margarine

2 eggs

1 and 3/4 cup of milk (420 ml)

Fry oil

Sugar and cinnamon for sprinkling

Method of preparation

Filling

1. Mix the melted chocolate with the cream and refrigerate, preferably overnight (about 12 hours).

2. Using a teaspoon, distribute the chocolate balls in a mold or tray and place them in the freezer for about 20 minutes or until they have solidified.

Muffin

1. In a bowl, sift the flour with the baking powder, salt and sugar.

2. Add the butter or margarine and eggs and gradually add the milk, always mixing with a wire whisk (fouet), until you get a soft cream (a little more liquid than a normal cake).

3. To prepare the biscuits, toss some hardened chocolate balls into the dough, collect them with a spoon and fry them in plenty of hot oil until golden brown.

4. Drain on absorbent paper and serve sprinkled with sugar and cinnamon.

5. Tip: You can replace the chocolate with cream with dulce de leche. Just pour small portions into a mold or tray and take it to the freezer until it hardens.

2. Carrots with brigadeiro syrup

Ana Maria’s suggestion is to serve with a soft brigadeiro. Hmmmm!

ingredients

Pasta

1 carrot, peeled and chopped

1 egg

1/2 tablespoon of oil

1/3 cup (tea) of sugar

1/4 cup of milk (60 ml)

1 cup (tea) of wheat flour

Cinnamon sugar for sprinkling (optional)

soft brigadeiro

1 can of condensed milk

4 tablespoons of chocolate powder

1 tablespoon of unsalted butter

1/4 cup milk (tea)

Method of preparation

Pasta

1. In a blender, beat the carrot with the egg, oil, sugar and milk until smooth.

2. Transfer to a bowl and add the flour and baking powder.

3. Using a dessert spoon, drop portions of dough into plenty of hot oil over medium heat and fry for about 3 minutes or until golden brown.

4. Drain on absorbent paper, wrap in cinnamon sugar as desired and serve with the soft brigadeiro.

soft brigadeiro

1. Put the condensed milk with the chocolate and butter over medium heat, stirring constantly, until it thickens (about 8 minutes).

2. Off the heat, add the milk.

3. With candied fruit

This is the Dutch oliebollen that Ana Maria has prepared for you for the end of the year or anytime!

ingredients

Sponge

1 cup of milk (120 ml)

5 g of dry yeast

50 g of wheat flour

1 yolk

Pasta

25 g of light raisins

25 g of dark raisins

50 g of candied fruit

1/2 cup (tea) of golden rum

200 g of wheat flour

1/2 tablespoon of salt

1 tablespoon unsalted butter at room temperature

2 tablespoons of homemade essence (recipe below)

Oil for frying and powdered sugar for sprinkling

homemade essence

2 tablespoons of lemon juice

1/2 cup of orange juice

Zest of 2 oranges

Zest of 1 lemon

1 cup of gold rum

1/2 cup (tea) of sugar

1 piece of cinnamon stick

1 pinch of nutmeg

Method of preparation

Sponge

1. Mix half the milk with the baking powder and flour and let it brew for 15 minutes.

2. Add the egg yolk and the rest of the milk, mix and set aside.

Pasta

1. Mix the raisins with the candied fruit and rum and leave to soak for 15 minutes. Drain and store the fruit.

2. Mix the flour with the salt, make a hole in the center, pour in the sponge cake and butter and mix until smooth.

3. Incorporate the hydrated fruits and the essence and leave to rise for 1 hour.

4. Using 2 spoons, passing from one to the other, fry small portions of dough in not too hot oil (160-170 ° C) until golden brown.

5. Drain on absorbent paper and sprinkle with icing sugar. Serve warm or cold.

homemade essence

1. Mix the ingredients in a pan.

2. Cook over low heat for about 1 hour or until reduced. Let it cool down.

4. Cheese

This is salty, with flour (gluten-free), Minas cheese and Parmesan, and you can serve it as a snack or snack!

ingredients

1/2 cup (65 g) of sweet flour

3 eggs

500 g of grated cheese

50 g of grated Parmesan cheese

salt

Fry oil

Method of preparation

1. Mix the flour with the eggs.

2. Add the cheeses and season with salt.

3. Using 2 tablespoons, pour portions of the dough into plenty of hot oil and fry until golden brown.

4. Drain on absorbent paper and serve.

5. Simple

Traditional, to be served with tea or coffee or sweets. Incredible texture!

ingredients

2 and 1/2 cups (tea) of wheat flour

1 tablespoon (sweet) of chemical yeast

1/2 teaspoon of salt

2 tablespoons of margarine

3/4 cup (tea) of sugar

2 eggs

350 ml of milk

Fry oil

Cinnamon sugar to coat

Method of preparation

1. Sift the flour with the baking powder and salt. Reserve.

2. With a wire whisk, beat the margarine with the sugar and the eggs until a soft cream is obtained.

3. Gradually add the flour mixture, alternating with the milk and mixing well until the dough is smooth.

4. Using a dessert spoon, fry small portions of the dough in very hot oil (about 155ºC) until golden brown.

5. Serve immediately, wrapped in cinnamon sugar.

They are so delicious they don’t even need rain to eat!

Source: Terra