Lenten honey cake. Lenten honey cupcakes Original recipe for lean honey cupcake with coffee
I suggest you prepare a delicious Lenten honey cake. The baked goods are moderately sweet, tender and aromatic. This cupcake is made from the most affordable ingredients. This cake is especially tasty on the second day, so you can bake it the night before. Prepare a honey cake and treat yourself and your loved ones with excellent pastries that you can eat during Lent!
Ingredients
To prepare Lenten honey cake you will need:
warm water - 250 ml;
salt - a pinch;
liquid honey - 2 tbsp. l.;
sugar - 100-120 g;
odorless vegetable oil - 120 ml;
flour - 2 cups;
soda (without slide) - 1 tsp.
Glass with a volume of 250 ml.
Cooking steps
Pour the sifted flour and baking soda into the resulting mixture (there is no need to extinguish the soda first!).
Mix the dough thoroughly with a spoon (or beat on low speed mixer). The consistency of the dough will resemble homemade fairly liquid sour cream (as in the photo).
Grease a cake pan with vegetable oil, then pour the dough into it.
Bake the lean honey cake in a preheated oven for 25-30 minutes at 170 degrees (check readiness with a splinter - when you pierce the finished cake, the splinter will remain dry, without traces of dough). Cool the finished Lenten honey cake slightly in the pan, then turn it out onto a plate (or tray) and let it cool completely.
Lenten honey cake turns out moderately sweet, aromatic and very tender. I think you will also like this baking option.
Delicious and pleasant moments!
Step 1: Knead the dough.
Pour warm water into a bowl, add granulated sugar, honey, a pinch of salt and refined vegetable oil. Mix the mixture thoroughly until the sugar and honey are completely dissolved. Combine the flour with soda and sift through a sieve into a bowl with the sugar-honey mixture. Using a whisk, mix the dough until smooth. The dough should be pretty liquid(even more than pancake batter) and without lumps. We thoroughly rinse dried fruits with cold running water, and do the same with nuts (if they are already peeled). Finely chop dried fruits and nuts, add to the dough and mix.Step 2: Bake Lenten cupcakes.
We prepare the molds and pour the dough into them, but not to the edges, but to about 2/3 of the height - the cupcakes will rise when baking. Preheat the oven until 200 degrees and send the cupcakes there to bake on 15-20 minutes until a nice brownish color. We check readiness by inserting a toothpick into one of the cupcakes - if the toothpick remains dry, the dough is baked. Step 3: Serve honey lean muffins.
Let the finished cupcakes cool slightly, remove them from the molds and serve. The top of the finished cupcakes can be sprinkled with powdered sugar. Bon appetit! The fillings for the dough can be different - try baking cupcakes with chocolate chips, seeds or pieces of marmalade.
Silicone molds are easier to handle than iron ones. To remove the silicone mold, you just need to turn it inside out.
Watch the consistency of the dough when adding flour. It must be really liquid, otherwise the cupcakes will not rise when baked.
Pay attention to the quality of vegetable oil. It should be odorless and tasteless, which could spoil the taste of the cupcakes.
Honey is a must in the recipe: it quenches the baking soda and gives the muffins a beautiful golden hue and flavor to the dough.
Often we, those with a sweet tooth, have to make a difficult choice between the next portion of our favorite dessert and the beauty of our own figure.
In the days leading up to especially revered Christian holidays, when fast food is taboo, a Lenten version of your favorite cupcake would be perfect for the table. There are no animal products in it, so if you want to enjoy sweetness, you don’t have to compromise with your conscience and then spend hours burning off extra calories.
Many of those who have never abstained from fast food are convinced that fasting for reasons of faith or for the sake of harmony is boring and tasteless. However, Orthodox cuisine knows how to surprise, even on strict fasting days.
Homemade Lenten muffins prepared according to the original recipes below are just as fluffy and fragrant as those baked with eggs and butter, because they contain honey, vanillin, and berries, which gives them a taste beloved from childhood. Such baked goods are much healthier and completely harmless to the figure, and are also natural.
Step-by-step recipe for homemade Lenten vanilla cupcakes
This baking method is so simple that even a novice cook can bake fluffy muffins (the American name for small cupcakes). The main thing is to maintain proportions in the use of products.
Ingredients
- Flour (high-grade) – 2 cups;
- White granulated sugar - 0.5 cups;
- Odorless vegetable oil – 3 tbsp;
- Purified water – 1 glass;
- Baking soda – 1 tsp;
- Wine vinegar – 1 tbsp;
- Vanilla flavored sugar – 1 sachet;
- Raisins – 50 g;
- Salt – a pinch.
How to bake delicious Lenten vanilla cupcakes
- Before mixing the flour with the product, you must definitely pass it through a sieve - this will add fluffiness to the baked goods.
- Add vanilla and regular sand, a pinch of salt (it’s better to use fine “extra”) and mix everything.
- Add water and oil and knead the dough. Our test mixture should be a little thicker than we usually make for pancakes.
- Pour soda into a glass and fill it with vinegar (apple vinegar or regular 9 percent). After waiting for the completion of the violent chemical reaction, pour the contents of the glass into the dough and again take up the mixer or whisk to mix everything until smooth.
- We still have raisins left. Pour boiling water over it and leave for 5 minutes, then drain the liquid, sort through the dried berries, removing spoiled ones, and add to the dough. By the way, the filling for cupcakes can be any dried fruit, as well as nuts, poppy seeds - whatever is on hand. Fresh, seasonal berries work well too.
- We fill the silicone (metal, paper) molds halfway with the resulting mass, place them on a baking sheet and put them in the oven. By this time it should already be well warmed up. Reduce the heat to reach 180C and bake the muffins until they are golden brown. This will take 30-35 minutes.
When the pastry has cooled slightly, sprinkle it with sweet powder on top, and you can serve it with tea.
Original recipe for Lenten honey cake with coffee
Ingredients
- Freshly brewed coffee- 1 glass + -
- - 1 glass + -
- Peanuts or walnuts— 50 g + -
- - 2 tbsp. + -
- — 300 g + -
- Baking soda- 1 tsp. + -
- - pinch + -
- - 1 tbsp. + -
How to make honey cupcakes with coffee flavor at home
We will need a small deep saucepan for mixing the products.
- First of all, pour the cooled unsweetened coffee into the bowl and immediately add sugar, flavor with honey, and add some salt. By the way, the amount of sugar, if necessary, can be reduced by increasing the portion of honey. And if you are not a coffee lover, you can replace it with the same amount of water.
- To dissolve the sweet ingredients quickly, place the saucepan on the stove and turn the heat to low. Stir until the sugar grains dissolve.
- After removing the pan from the heat, add soda to the liquid dough base. There is no need to extinguish it with acid.
- After chopping the nuts, add them, and then begin to add flour, stirring the thickening mass with a spoon or spatula. The consistency of the muffin base should be the same as that of full-fat store-bought sour cream.
- After greasing the molds with odorless oil, place the dough in them so that each of them is filled halfway. The optimal baking temperature for coffee-honey muffins is 180C. We check the degree of readiness with a wooden toothpick by piercing any of the cupcakes. If there is no raw dough left on the wood, then the baked goods can already be removed. Sprinkle it with powder and serve warm with tea.
Lent is a time to put things in order, review the motives of the heart, and have a leisurely spiritual conversation. By temporarily limiting your diet, you can sometimes allow yourself a cup of aromatic tea with your favorite Lenten muffins. Spiritual time with a good friend over a small meal is as effective a balm for weary hearts as solitary prayer.
Compound:
250 ml warm water
2 tbsp. honey (full)
3-5 tbsp. sugar (according to your taste)
100 ml vegetable oil
300-350 g flour (I usually put 330 g)
a pinch of salt
1.5 tsp. no slide soda (quicklime)
nuts, dried fruits to taste
Preparation:
Heat the water slightly so that it is warm and dissolve honey, sugar, salt in it, add vegetable oil. Sift flour mixed with soda into this liquid and mix quickly. The dough is not too thick and flows off a spoon quite easily. You don't need to put too much flour in this dough, otherwise the muffins will turn out denser.
Add dried fruits and nuts (if you are using them) to the dough and immediately quickly pour into molds for cupcakes, filling about 2/3 of the cups.
Bake the cupcakes at 200 degrees for 20-25 minutes (depend on your oven). Let cool slightly in the molds.
For those who fast without oil: Once I forgot to put vegetable oil in this dough... ...I only remembered when they were already in the oven. But the cupcakes still turned out! True, they rose less and were not so soft. But we still ate them with pleasure.
From the same dough, changing the proportions, you also get excellent...
Lenten pancakes
For lean pancakes I usually use whole grain flour. Because Since they contain almost only water, such flour, firstly, gives them taste, and secondly, such pancakes will be easier to flip.
Compound:
200+50 ml water
125 g flour (I took about 100 g whole wheat and 25 g regular white)
1-2 tbsp. vegetable oil
half tbsp. honey
a pinch of salt
This amount of ingredients won't make enough pancakes. I made it for myself for breakfast, it turned out to be 6 small pancakes with a diameter of about 18 cm.
Preparation:
Heat water (200 ml) so that it is warm and dissolve honey and a pinch of salt in it. Cool slightly if too hot (to about 25-30 degrees). Add sifted flour to the water, stir thoroughly so that there are no lumps and leave the dough for 30 minutes.
After this time, you will see that the consistency of the dough has become slightly different. This happened because gluten was formed. Now you will need to add vegetable oil and a little more water to the dough (about 50 ml, focus on the thickness of the dough, since the total amount of water will depend on the quality of your flour). The dough turns out to be slightly thicker than liquid cream and should leave a thin layer on the ladle (if the layer is thick, then the dough needs to be thinned).
It is good to heat a frying pan (preferably non-stick), lightly greasing it with vegetable oil. And try to bake your first pancake. Next, let's see how it turned out.
Because with Lenten pancakes there are often different Problems- sometimes they tear, sometimes they stick, sometimes they turn out thick, let’s try to consider what difficulties there may be and how to solve them.
If the dough does not spread well in the pan and remains too thick, it means
-or the dough is too thick (add a little water),
-either the pan is too hot (reduce heat)
If the pancake breaks when turned over, it means
-or the dough is very liquid (add a little flour)
-they started turning the pancake early (bake longer and before turning over, run a spatula along the edges of the pancake, lifting them along the entire diameter)
-or gluten has not formed (mix the dough again and leave for another 10 minutes)
or just low-quality flour
If the pancake sticks, it means
-there are scratches on the frying pan (lightly grease with vegetable oil before each pancake)
Lenten pancakes are difficult to make as lacy as regular ones, simply because the batter without eggs should be a little thicker than for regular pancakes, otherwise it will be impossible to turn them over. But there are also holes on lean pancakes (see photo), they are just not all through, but are visible only on one side (the one on which they started baking).
If there is not even a hint of holes, the pancake turns out to be just a thick layer, which means
- either the dough is too thick (add a little water)
-the pan is not hot enough (increase the heat a little)
It is better to serve such lean pancakes hot, then they will have crispy edges...
From this dough, with minor modifications, I make...
Apple muffins
Why muffins and not cupcakes? Yes, simply because their dough is more moist, like real muffins, only lean...
Compound:
300 ml apple juice
3-5 tbsp sugar (to taste)
100 ml growing oil
300-350 g flour
1.5 tsp. soda (quicklime)
a pinch of salt
1 medium apple
+ for sprinkling:
3 tbsp. oatmeal
0.5 tbsp. water
0.5 tbsp. vegetable oil
0.5 tbsp. Sahara
pinch of cinnamon
Preparation:
For sprinkling - dissolve sugar in water, add vegetable oil and cinnamon. Mix with cereal. Next, the dough is prepared in the same way as in the recipe for honey muffins, only at the end apples, peeled and cut into small cubes, are added, and the surface of the muffins is lightly sprinkled with prepared flakes.
Bake at 200 degrees for 20-25 minutes (at the end of baking I reduce it to 180 so that the cereal does not burn).
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