Miniature delicious and airy cupcakes (muffins) will quickly become a favorite of any housewife! I started baking muffins myself quite recently, but I fell in love with them the first time, or rather, from the first time I made them!
What is the difference between cupcakes, muffins and cupcakes?
I myself began to wonder, what is the fundamental difference between cupcakes, muffins and cupcakes? As I understand it, the difference is, in principle, not so significant and critical that you panic too much that you will incorrectly call a muffin a muffin or a cupcake.
Cupcakes. Traditional French pastries. First, the butter was mixed with sugar, and then other ingredients were gradually added, making the muffins porous, tender and airy.
Muffins. English pastries, the basis of which is: “wet” ingredients are mixed with wet, and “dry” with dry. In this case, the dough is kneaded by hand, and the airy, delicate texture is created by using baking powder or soda.
Cupcake. A miniature cake, which is now baked in paper forms intended for cupcakes and muffins. The base contains the same ingredients as for cakes, so there is no specific exact recipe for cupcakes.
All three types of cupcakes can be baked in any form (silicone or paper) and can have a wide variety of additives - nuts, shavings, chocolate, berries, dry fruits, cream, etc.
So, to prepare cupcakes in a silicone mold, you will need:
- Milk (1 glass for about 15-20 pieces);
- The same amount of sugar;
- 2 eggs;
- 2 cups flour;
- Slaked soda or baking powder;
- Vanillin;
- A pinch of salt;
- 3 tablespoons of vegetable oil.
A simple recipe for cupcakes in a silicone mold
I took 1.5 cups of milk, almost three cups of flour and a little less than one and a half cups of sugar and I got 20 muffins. To ensure that the dough always turns out airy and light, there is one rule that I mentioned above: “Mix dry with dry, and liquid with liquid.”
That's what we'll do now, let's start with liquid. First of all, you need to beat the eggs. Everything is mixed by hand, since the dough is very tender and mixes well with other ingredients.
Add milk and mix.
I poured 4 tablespoons of vegetable oil and mixed the liquid base again.
In a separate container, I mixed sugar and flour. Then I added salt and vanillin, you can add baking powder, but I made the dough light and fluffy with slaked soda.
I extinguished a teaspoon of soda, stirred and again poured in the remaining flour mixture.
The dough should resemble the consistency of thick sour cream.
Grease the molds or place paper molds in them and fill a third with dough, as the muffins rise well. Place in the preheated oven until done; bake for about 20 minutes. The readiness of the muffins can be determined by the golden cap, as well as by a dry toothpick - pierce the middle of the muffins with a toothpick, take it out and if it remains dry, it’s ready.
These are the cupcakes (muffins) that come straight out of the oven!
You can experiment with this recipe, for example adding nuts, raisins, chocolate, cocoa, fruits or berries to the dough. Any filling will only add a unique exquisite taste, and every time on your table the cupcakes will open in a new way! For example, try doing !
Cook with pleasure, and I, Myself, a Happy Housewife, will delight you with delicious, proven and simple recipes!
When mankind invented cupcakes, it did all housewives a great service, because it is easy and simple to prepare such an elegant treat even for tea for the household, even for the arrival of guests, and the taste is always excellent. The recipe for cupcakes in molds appeared relatively recently, when small silicone and paper molds came into fashion. Cupcakes baked in them are called muffins. They are easy to prepare and you can take them to work, school, or on a picnic. They hold their shape well and do not crumble.
Back in Soviet times We knew one large “Stolichny” cupcake, and even small portions with raisins. But - they are so far in taste from the modern, tender and fragrant cupcakes that housewives pamper their families with. Moreover, in the presence of small silicone molds, even if they are separate, even if they are united by one plane, there is nothing difficult about preparing them. Cupcakes in paper molds are also good, and have the right to recognition, but sometimes they can be difficult to remove, the paper sticks and can spoil some beautiful view muffin.
If you are interested in cupcakes, simple and delicious recipes, in molds and forms, you will find them here in abundance. Moreover, from the simplest ones, which traditionally include flour, sugar, unchanged (where without them) eggs, and a fatty component (butter/margarine), to sophisticated ones, with many tasty additives, etc. Everything we add to baked goods - nuts, raisins, berries, vanillin, etc. - enriches and modifies the taste of products, you can adjust them according to your preferences, and every time delight your home with new delights.
Anyone who has at least once tried how easy it is to prepare muffins at home, has found his own recipe, will not deviate from it, and such a delicacy will often appear on the family table in different interpretations. To diversify the taste and appearance cupcakes, you can add cocoa, small pieces of chocolate, candied fruits, cottage cheese, vanilla, cinnamon, dried fruits, berries to the same base. And if you want the cupcakes to be the most tender, add 2 yolks to the dough instead of a whole egg - the taste will simply amaze you, and the delicate texture will delight you, melting in your mouth.
Cupcakes in silicone molds large size suitable for a large feast, when guests are invited, and a beautiful, brightly decorated festive cupcake is placed in the center of the table - with raisins, candied fruits, topped with glaze and decorated with berries. Poppy seeds are often added to such baked goods. Pre-steamed and ground with sugar, it turns out dense, cuts well, and is convenient to serve to guests by cutting off pieces. Cupcakes in the oven in small silicone molds, portioned, bake much faster, and if the number of guests is small, and they are invited specifically to tea, then this option will be simply excellent.
Secrets of making cupcakes:
The advantages of silicone molds are that they do not stick, are easy to remove, hold their shape well, are easy to clean and can be stored for a long time;
Paper molds - also interesting option. But they are preferable to use for making muffins with a light texture, tender and airy;
Incredibly delicious cupcakes in silicone molds with the addition of cottage cheese. Their texture is denser, the taste is rich, children especially like this kind of baked goods, and they have more benefits;
When starting to bake, cook all the ingredients by removing them from the refrigerator until they reach the same temperature;
Preheat the oven well right away before placing the muffins in the tins, and do not open the oven for 20 minutes so that they do not fall;
When adding beaten egg whites, add them at the very end of kneading the dough;
If during the baking process you see that the cupcakes are already “tanned” and are damp inside, cover the top with parchment and, if possible, transfer to the lower rack.
We hope you will like our recipes for cupcakes made in paper or silicone molds - choose, we have a lot of them, and everything is good!
15.06.2018
Chocolate muffins with chocolate pieces
Ingredients: flour, cocoa, baking powder, sugar, milk, chocolate, butter, eggFor a cup of coffee or tea, I suggest you bake very tasty chocolate muffins with chocolate pieces. The recipe is very simple.
Ingredients:
- 200 grams of flour,
- 2 tbsp. cocoa,
- half tbsp. baking powder,
- 150 grams of sugar,
- 108 grams of milk,
- 100 grams of chocolate,
- 85 grams of butter,
- 1 egg.
30.05.2018
Muffins with cocoa
Ingredients: egg, yogurt, flour, cocoa, sugar, soda, baking powder, coffee, butterChocolate muffins with cocoa are easy and quick to make. I have described the cooking recipe in detail for you.
Ingredients:
- 2 eggs;
- 150 ml. yogurt;
- 300 grams of flour;
- 100 grams of cocoa;
- 250 grams of sugar;
- 1 tsp. soda;
- 1 tsp. baking powder;
- 100 ml. coffee;
- 80 grams of butter.
30.05.2018
Raisin muffins
Ingredients: butter, raisins, cognac, sugar, flour, egg, milk, baking powderThere are a lot of muffin recipes. Today I have shared with you a simple recipe for my favorite raisin muffins. The baked goods turn out very tasty.
Ingredients:
- 100 grams of butter,
- 75 grams of raisins,
- 2 tbsp. cognac,
- 80 grams of sugar,
- 120 grams of flour,
- 2 eggs,
- one and a half tbsp. milk,
- ¾ tsp. baking powder.
21.05.2018
Muffins with cottage cheese and banana
Ingredients: banana, cottage cheese, egg, flour, sugar, butter, vanillin, soda, lemon juice, butterFor a cup of tea, I suggest you prepare delicious muffins with cottage cheese and banana. The recipe is very simple, so be sure to pamper your family with delicious pastries.
Ingredients:
- 1 banana,
- 100 grams of cottage cheese,
- 2 eggs,
- 1 glass of flour,
- half a glass of sugar,
- 100 grams of butter,
- 2 pinches of vanilla sugar,
- half tsp soda,
- 1 tsp. lemon juice,
- 1 tbsp. vegetable oil.
25.04.2018
Pumpkin muffins
Ingredients: pumpkin, egg, butter, sugar, flour, cinnamon, baking powder, salt, nutPumpkin muffins look very bright, appetizing, and their taste is worthy only of praise. We got their recipe from Jamie Oliver, and this is already the key to the success of the dish, right?
Ingredients:
- 270 grams of nutmeg pumpkin;
- 2 eggs;
- 110 ml olive oil;
- 185 grams of cane sugar;
- 285 grams of wheat flour;
- 5 grams of ground cinnamon;
- 7 grams of baking powder for dough;
- 3 grams of table salt;
- 60 grams of walnuts.
15.02.2018
Chicken muffins with cheese
Ingredients: chicken fillet, cheese, sour cream, egg, butter, milk, flour, baking powder, salt, pepperI prepared for you great recipe delicious hearty muffins from chicken fillet with cheese. The recipe is very simple and quick.
Ingredients:
- 400 grams of chicken fillet,
- 200 grams of hard cheese,
- 200 grams of sour cream,
- 2 eggs,
- 100 ml. sunflower oil,
- 100 ml. milk,
- 200 grams of flour,
- 2 tsp. baking powder,
- a pinch of salt,
- ground black pepper.
23.11.2017
Berry muffins
Ingredients: flour, sugar, baking powder, nutmeg, salt, egg, milk, vegetable oil, raspberries, blueberriesVery tasty berry muffins. You can use any frozen berries that will give the muffins a nice tartness.
- 250 g flour;
- 200 g sugar;
- 2 tsp. baking powder;
- 0.25 tsp nutmeg;
- 1 egg;
- 100 ml sunflower oil;
- 0.5 tsp. salt;
- 150 ml milk;
- 100 g each of raspberries and blueberries or other berries.
06.11.2017
Pumpkin cupcakes with sour cream
Ingredients: egg, sugar, flour, pumpkin, margarine, butter, sour cream, sodaIf you still buy baked goods in hypermarkets, quit this disastrous business, and better yet, bake delicious aromatic pumpkin muffins for your family. It’s very tasty if you serve these cupcakes with milk.
For the dish you will need:
- one egg;
- 150 g sugar;
- a glass of flour;
- 200 g pumpkin;
- half a stick of butter (95 g);
- 110 g sour cream;
- a teaspoon of soda.
29.10.2017
Batter for cupcakes in molds
Ingredients: flour, egg, sugar, margarine, sour cream, baking powder, cocoa, vanillinWhat sweet thing does everyone without exception love? Of course, these are cupcakes. The easiest way to prepare them is in molds using the classic recipe. Believe me, no one will refuse such baked goods!
Ingredients:
- 160-180 grams of wheat flour;
- 2 eggs;
- 150-180 grams of sugar;
- 120 grams of margarine;
- 100 ml sour cream;
- 1 tsp. baking powder;
- 1-2 tbsp. cocoa;
- 0.5 tsp. vanilla essence;
- powdered sugar for sprinkling.
18.10.2017
Microwave cake in 5 minutes
Ingredients: flour, cocoa, butter, baking powder, salt, sugar, egg, milkToday I will teach you how to cook a cupcake in the microwave in a cup in 5 minutes. The recipe is very simple, you can prepare it very quickly delicious dessert with a cup of coffee for breakfast.
Ingredients:
- flour - 70 grams;
- cocoa powder - 10 grams;
- vegetable oil - 25 ml.;
- baking powder - 2 grams;
- salt - a pinch;
- sugar - 60 grams;
- egg - 1 pc.;
- milk - 1 tbsp.
09.10.2017
Curd cupcakes in paper molds
Ingredients: flour, sugar, cottage cheese, butter, egg, baking powder, sesame, prunes, dried apricots, peanuts, cinnamon, apple, orange zest, jamThese cottage cheese cupcakes are very easy to make. I suggest using disposable paper molds - it’s simple and very convenient. The baking recipe is simple and quick.
Ingredients:
- 250 grams of flour;
- 170 grams of sugar;
- 200 grams of cottage cheese;
- 70 grams of butter;
- 2 eggs;
- 5 grams of baking powder;
- 30 grams of white sesame;
- 30 grams of prunes;
- 30 grams of dried apricots;
- 30 grams of peanuts;
- 3 grams of ground cinnamon;
- 70 grams of apples;
- orange zest;
- salt;
- apricot jam;
- confectionery topping.
19.08.2017
Cupcakes Red Velvet
Ingredients: butter, sugar, flour, egg, cocoa, baking powder, salt, yogurt, coloring, vinegar, vanillin, creamIf you want to make an unusual dessert that will make a real splash, then pay attention to this recipe for red velvet cupcakes. They are so beautiful and delicious that everyone is sure to love them!
Ingredients:
for 12 pcs.
- 100 grams of butter;
- 150 grams of sugar;
- 150 grams of flour;
- 1 egg;
- 1 tbsp. cocoa;
-0.5 tbsp. baking powder;
- 1 pinch of salt;
-140 grams of natural yogurt;
- 1 tsp. food coloring;
- 0.5 tbsp. vinegar;
- 0.5 tsp. vanilla sugar;
- heavy cream (33-35%) for decoration.
17.05.2017
Marble cupcake
Ingredients: flour, cocoa, sugar, egg, kefir, margarine, salt, soda, butterMany housewives know how to make marble cake. This pastry is not only beautiful, but also very tasty. Basically, the cake is baked in one large pan or, for example, in a multi-cooker bowl. This time we suggest you bake small marble cupcakes in molds.
Products for the recipe:
- 200 g flour;
- 30 g cocoa powder;
- 200 g sugar;
- one egg;
- 120 ml kefir;
- 120 g margarine;
- salt;
- soda;
- dough baking powder;
- vegetable oil;
- powdered sugar.
06.05.2017
Kefir cupcakes in silicone molds
Ingredients: flour, sugar, egg, kefir. butter, raisins, orange powder, cinnamon, baking powder, salt, powdered sugarToday I described a very simple recipe for cupcakes in silicone molds for you. Preparing such cupcakes will not be difficult for any housewife. This recipe is unusual in that we add powder from... orange peels.
Ingredients:
- 150 grams of flour;
- 100 grams of sugar;
- 2 eggs;
- 120 ml. kefir;
- 35 ml. vegetable oil;
- 100 grams of raisins;
- 30 grams of orange peel powder;
- 5 grams of ground cinnamon;
- 10 grams of baking powder;
- salt;
- powdered sugar.
05.05.2017
Recipe for cupcakes in paper tins
Ingredients: flour, powder, yogurt, soda, sugar, butter, egg, date, raisins, cinnamon, saltI think each of you baked cupcakes. I recently decided to bake them for my family too. but it turned out that I didn't have any muffin tins and had to use paper cups. As it turns out, baking cupcakes in paper pans is very easy.
Ingredients:
- 135 grams of wheat flour;
- 7 grams of baking powder;
- 120 ml. yogurt;
- 3 grams of baking soda;
- 120 grams of sugar;
- 55 grams of butter;
- 1 chicken egg;
- 70 grams of dates;
- 50 grams of raisins;
- 5 grams of ground cinnamon;
- salt to taste;
- paper cupcake tins.
Cupcakes in tins (simple recipe)
Delicious homemade cupcakes
I, like many adults, have a sweet childhood memory of simple Soviet muffins with raisins and cottage cheese muffins, which were sold in all canteens and delis. It was very tasty! Therefore, even now, as soon as I see rosy cupcakes with a wavy skirt on the counter... my hand reaches out to buy them.
Modern store-bought cupcakes from canteens and cafes still taste good, but those cupcakes sold in pastry departments seem to have shrunk in size and lost a little in taste. Something wrong is being added there. Do you think so too?
And after visiting, where a friend treated me to excellent soda muffins with kefir and margarine, which she served hot with a generous portion of ice cream and a glass of dessert wine, I decided to remember my childhood and make my own.
I baked 3 versions: cupcakes with kefir: with butter (with candied fruits) and with vegetable oil (with raisins).
Cupcakes recipe
In general, friends, I’ve already told you a lot, let’s move on to the recipe for cupcakes in molds. I offer the simplest, inexpensive and very successful one - using kefir and vegetable oil. The taste is excellent, especially 2-3 days after preparation, when the kefir sourness appears. Just don't put it down.
Can be prepared in portioned molds or as larger muffins/pies.
Cupcake Recipes
I give you the composition options, the preparation process is the same.
1. Composition of kefir muffins
for approximately 24 serving cupcakes
This is the simplest, inexpensive and very successful composition - based on kefir and vegetable oil. The taste is excellent, especially 2-3 days after preparation, when the kefir sourness appears. Just don't put it down.
- Kefir (, matsoni, yogurt) – 2 cups;
- Eggs – 4 pieces;
- Sugar – 1.5 cups (for those with a sweet tooth – 2 cups);
- Salt - a pinch;
- Vegetable oil - 1 cup (230 g), if butter or margarine - 2 packs (400 g);
- Flour - 4 cups (approximately, focus on thickness - like sour cream);
- Soda - 1 teaspoon, slaked with vinegar or lemon juice / or a bag of baking powder;
- Vanilla sugar - a bag (optional);
2. Composition of curd lemon muffins
Girls, I recently baked it, it’s delicious! You don't need any filling for this cupcake batter. The taste is sparkling-curd, with a pleasant sourness. The muffins turn out quite sweet, but the lemon overcomes this sweetness and harmonizes the taste. Very juicy. Very tasty!
I took cottage cheese and kefir in half, but you can do it in other proportions, they are both sour. If you take more kefir, the dough will become more liquid - then more flour will be needed. If the cottage cheese is dry and you do without kefir, then you will have to use less flour. Or add a little water (milk) to the dough.
- Cottage cheese (fat) – 0.5 cups;
- Kefir – 0.5 cups (add cottage cheese in a glass with kefir, if there is no kefir, you can just cottage cheese or sour cream);
- Lemon (can be an orange) – 1 large (grate the whole thing, both peel and pulp, on a fine grater. Or grind in a blender);
- Eggs – 2 pieces;
- Sugar – 1 glass;
- Salt - a pinch;
- Vegetable oil – 1 cup (or 2/3, depending on your preference);
- Baking powder – 2 teaspoons;
- Flour - about 1 cup (the dough should be viscous and thick, like very fatty sour cream. Add flour if the dough is a bit runny).
How to cook
- Preheat the oven: up to temperature 180 C
- Make the dough: With combine butter and kefir (for cottage cheese: butter, cottage cheese, kefir and citrus fruits). Mix. Add eggs (beaten with sugar and salt). Stir. Gradually add flour, bringing the consistency of the dough to thick (like sour cream). Quench the baking soda with vinegar or lemon juice, add it to the dough, and mix. Add raisins or other dried fruits or berries. Mix again.
- Bake cupcakes: f Grease the cupcake cases with butter, fill them 2/3 with dough and place in a preheated oven. Bake the cupcakes on a shelf above average, temperature 180 degrees C (20-30 minutes). The finished cupcakes are golden brown on top and have a very delicious smell coming out of the oven.
Portioned cupcakes in silicone molds. Place 2 molds on a baking sheet total number for 12 cupcakes. That is. The recipe requires 2 baking sheets.
You can check the readiness of a large cake wooden stick– pierce in an inconspicuous place and remove. If the stick has lumps of dough, the pie is raw; if it is smooth, it’s ready!
The cupcakes are ready!
You can add raisins, prunes or dried apricots to the muffins, candied fruits - 0.5-1 cup. Rinse everything first, soak for 20 minutes, rinse again and dry. Large pieces cut dried fruits. Here's the Soviet one (with raisins).
Cupcakes with crumbled chocolate are good (break into small pieces), you can combine tangerine slices + chocolate, or put black currants, cheese, lemon or orange zest in the dough (video recipe for Greek yogurt cupcake with lemon and orange). There are a lot of options. Fantasize.
When to eat cupcakes
The finished muffins can be eaten immediately - hot (they will be crumbly and very fragrant), or cooled (covered with a towel or clean cloth) and eaten.
Or - cool, put in a bag, seal tightly and eat in 1-2 days or later. Such muffins will be the most delicious, they will ripen, the dough will become more oily, and the characteristic sour-cheese taste of their fermented milk base will appear, reminiscent of cottage cheese dough. Don't look away.
Delicious kefir muffins.
These are butter muffins. Delicious, but they turned out tastier with a vegetable one!
Which oil is better to use for muffins?
I decided not to use margarine on principle, so as not to doubt the quality of the product. And I realized that for biscuit dough For muffins, the best oil is vegetable (preferably olive) or margarine (the same vegetable oil).
Fatty drops of vegetable oil richly saturate the dough crumbs, making them juicier and somehow luxurious and savory. But butter (of the same weight or volume) does not cope with this task. To soak the baked goods well, you need to take 2 times more. It’s expensive and it’s not a fact that muffin dough with butter will turn out much better than muffins with vegetable oil.
In general, if someone wants to bake muffins with butter or margarine, take double the amount of butter, then it will be delicious (butter and margarine must first be melted and cooled). And for those who choose a simple, inexpensive way and a guaranteed good result - take vegetable oil (1 norm).
Cupcakes with baking soda or baking powder
Friends, the composition of baking powder (baking powder, baking powder) includes the same soda and acidic additives (which, when combined with liquid and heated, react with this soda). Therefore, you can make the dough with soda (quenching it with vinegar or lemon juice) and with baking powder (simply adding it to the dough).
Soda begins to release carbon dioxide when it is quenched with an acidic liquid. That is, this seething mixture loosens raw dough immediately, at the moment of connection. Therefore, you need to immediately put the cupcakes in the oven so that the reaction does not go in vain. Although some housewives argue that the dough should be infused with soda and fermented (30 minutes or more), I do not really understand what the mechanism is, how such insistence is justified. If anyone can justify the need for this physical and chemical process, write, it’s very interesting to know.
If you use baking powder, the reaction with the release of gas begins only when the dough is heated in the oven. And only then the rising bubbles begin to loosen the dough.
A cross-section of a muffin with cheese and dill, you can clearly see the passages that air bubbles make, flying up and loosening the dough. Open the photo in a separate window and read the recipe.
What molds to take for cupcakes
Cupcakes are:
- in the form of a large pie (with or without a hole), in the form of a log (long box) - this is 1 pie for several servings;
- small portions, for 1 serving (like cakes or cookies).
The first shape is rectangular and deep, the second is for portioned round cupcakes, this was prepared by Marina in the recipe for Nut-Chocolate Cupcake.
Small cupcakes can be baked in almost all cupcake and muffin tins (cupcakes with filling) that have high enough sides (4-5 cm).
That is, the cake (both small and large) should not be flat and long, but voluminous - rolled into a ball, with a large internal space. And in shape, strive not for a plane, but for a filled ball, cube or parallelepiped. Then inside your cupcakes there will be a lot of tasty and juicy cupcake pulp, and not dried out edges of the baked goods.
Therefore, for small cupcakes, traditional forms with wavy edges (large and small), molds for 6 or 12 cupcakes in the shape of hearts, roses, truncated pyramids or cones are perfect. And the most perfect shape for cupcakes - this is a mold in the form of a glass or coffee cup (as they were aptly called in English cupcakes - pie in a cup).
Turning the muffin tin over
Large muffins can be baked in deep pie tins (sides at least 4 cm) - round, rectangular or square. Or in a mold with a hole, from which you can make cupcakes with a hole in the form of a wreath or bagel.
I baked this cake with prunes. Click on the photo to open the recipe.
Shape with or without hole
For a whole cake-pie with a large volume of dough, tall pans with a hole are good. The sides of the pan form an opening to allow tall pies and muffins to bake in the middle.
In a regular form, such a large, tall pie or cupcake will take a long time to bake; this must be done slowly and at a lower temperature (150-160 degrees) so that the sides and bottom do not burn, and the inside of the cupcake is not yet set.
And, anyway, you risk getting baked goods with heavily browned edges and a soggy center. And in a mold with a hole, the center has already been taken out and hot air easily bakes the dough along the contour of this recess. Or do not fill the entire volume high shape without a hole, pour in a little less dough so that its layer can be guaranteed to bake (focus on your experience + the properties of the mold and oven).
But small molds with a hole are not always suitable for baking small muffins. The space taken up by the hole often makes the sides of the cake too thin, and the baked goods may seem dry and tough. Therefore, for small portioned cupcakes, it is best to use simple molds without holes.
How to grease muffin tins
Silicone molds should be greased with vegetable or butter.
You can do the same with metal ramekins, porcelain cups, or other muffin tins.
Paper molds (disposable) are inserted into regular (reusable) molds and filled with dough. And the finished cupcakes come out - each individually packaged. Cute and comfortable. Photo: hstuart.dk
Large muffin pans can also be sprinkled with breadcrumbs, but for silicone this is not at all necessary (there is enough oil, nothing sticks to it anyway).
All portioned cupcake pans can be lined with special disposable parchment paper pans. Then you don’t need to grease the dishes, just insert the wavy pleated paper into the mold. And put the cake dough there. Paper folds give the cupcakes a beautiful corrugated shape, prevent them from sticking to the dishes and serve as an elegant wrapper for portioned baked goods.
How to pour cupcake batter into molds
During the baking process, the cupcakes grow and increase in volume. Therefore, the molds should only be filled 2/3 full with cake batter.
If your kesov filling is large, then you can lay it out like this: pour in 2/3 of the entire dough. Place the filling. Pour over the remaining 1/3 of the dough, as in (very tasty).
This is how we put the filling into a chocolate cupcake.
This is a cut-out chocolate cake with banana and prunes.
Which shelf should I bake cupcakes on?
Based on experience, it is better to place the cupcakes in the oven on a higher shelf. If you leave the pans with dough on the middle shelf of the oven, they run the risk of burning on the bottom and not having time to brown on top.
How to store cupcakes
Cupcakes without filling can be stored in a tin or in a plastic bag for quite a long time until they go stale (2-4 weeks, depending on what happens. If you don’t eat them). But the place should be cool, not hot. You can generally put them in the refrigerator over time.
And if the cupcakes are filled, the filling can ferment and spoil, just like in regular pies. Therefore, depending on the additives, the shelf life of the cupcakes may be reduced.
All our tips and cooking secrets apply to cupcakes prepared using this and similar sponge dough recipes. If you are making cupcakes from yeast dough, there will be other rules and tips suitable for yeast baking.
Bon appetit!
Cupcakes Capital
Cupcakes baked according to this recipe
These delicious cupcakes were baked in molds by Yulia Shpakova. Well done!
These delicious cupcakes were prepared by Victoria Yuksel. Well done! Vika reduced the amount of food by 2 times, she got 12 small ones + 1 larger one))
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If you have never baked anything yourself, then the most best way To cope with the task is to bake such cupcakes in silicone molds, a recipe with photos especially for beginners in the kitchen. Why? Firstly, we will take a very easy to prepare dough that rises perfectly, the cake turns out soft, airy and not too sweet. Secondly, silicone molds allow you to remove the cupcakes in their original form. There is no need to grease anything, sprinkle with breadcrumbs, or line with baking paper. I just poured the batter into the mold, put it in the oven and after half an hour brought out perfectly baked muffins. In silicone molds, baked goods almost never burn (if you follow the baking time, of course). If these are your first cupcakes, add raisins to them. If you already feel confident as a baker, make chocolate chip cupcakes.
Ingredients (for 6 standard cupcakes):
- butter - 110 grams;
- sugar – 5 tablespoons,
- raisins (or chocolate) - 100 grams;
- eggs - 2 pieces;
- soda - 0.5 teaspoon;
- fresh lemon or vinegar to extinguish soda;
- salt - a pinch;
- flour - 145 g (a full glass of 250 ml);
- powdered sugar for sprinkling.
A simple recipe for cupcakes in silicone molds
Melt the butter and add sugar to it. Using a mixer, combine sugar and butter until the sugar crystals are completely dissolved. (If you don’t have a mixer, stir the butter and sugar with a regular fork or whisk.)
Then add the eggs into the dough and use the mixer again. Mix the mixture thoroughly for 2-3 minutes.
Sift the flour into a bowl with the dough and add soda, slaked with lemon juice or vinegar. The extinguishing process is quite simple. In one hand we hold a spoon with soda directly above the bowl of dough, in the other - half a fresh lemon. Squeeze the juice from the lemon directly onto the baking soda. It hisses and pours into the dough. Then we mix everything. The result is a semi-liquid dough.
It's time for chocolate. IN classic recipe For cakes prepared according to GOST, raisins are used. But you can replace it with what you like. These could be candied fruits, crushed nuts, white or dark chocolate chips, or even small berries. IN in this case we used chocolate, or rather chocolate drops intended for baking flour products. Lightly break the drops and add them to the dough. Why did we add chocolate last? The fact is that chocolate tends to melt and color the dough. dark color. To avoid this, it is better to add the chocolate chips last, keeping them in the freezer for 2-3 minutes before doing so.
Mix the dough with chocolate (we act carefully) and fill the silicone molds to 2/3 of the height.
The dough will increase significantly in volume during baking and the cupcakes will exceed the volume of the molds. There is no need to grease the molds with anything. One of the advantages of such silicone molds is flour products are easily removed from them. In addition, there is enough fat in the muffin batter, which will provide additional protection in case the muffins “stick” to the surface of the molds. I place the molds directly on a baking sheet, because on the wire rack the soft bottom of the mold can bend and then the bottom of the muffins may turn out to be deformed.
Bake the cupcakes in an oven preheated to 180 degrees for 30 minutes (from the moment it is warmed up).
Take the finished cupcakes out of the molds and sprinkle with powdered sugar. Bon appetit!
Chocolate muffins in silicone molds
After classic raisin muffins, be sure to try baking chocolate muffins. They are exceptionally delicious. The dough is kneaded with a spoon; no special equipment is needed. At the same time, you will learn how to melt chocolate in a water bath (oh horror, how easy it turns out to be!). The recipe shows how to bake muffins in a solid silicone mold for six muffins. It tends to bend when you transfer it to the oven, so you must immediately place it on a wire rack or baking sheet and send the entire resulting structure into the oven. Exact recipe and entire process with step by step photos.
Orange cupcake in a silicone heart shape
This recipe could become a hit in your culinary collection. One of the most delicious cupcakes I know. Ripe fresh oranges are used in the dough. You will learn how to remove the zest from them using a very ordinary grater. You will find out how incredibly fragrant the dough can become if you add just a little fresh zest to it. The cake turns out bright red, the smell is intoxicating, the taste is magical. Recipe for two medium-sized silicone molds. Can also be baked as small muffins. The ingredients include homemade candied orange peels. But you don't have to add them. If you decide to make them, then on the page with the cupcake there is a link to.Chocolate cake with choux pastry in silicone mold
I was able to bake this bright, almost black chocolate cupcake only because I had a silicone mold with a hole in the middle. The cake batter is boiled with baking soda - this is the process that makes the cake so black - and becomes mega sticky. It is almost impossible to remove such a cake from a regular mold with wavy edges. And it slides out of the silicone on its own after it has completely cooled down. Moreover, the relief curves turn out shiny! The recipe is suitable for those who already have experience homemade baked goods. Cupcake recipe.But sometimes the food in the refrigerator is limited, and time is very short. It is in such cases that quick recipes are needed.
To make the simplest cupcakes at home, you will need the simplest ingredients. Surely you have them. In general, the time is no more than 35 - 40 minutes, and the complexity is minimal, so you can handle it even if you come to the kitchen for the first time.
The simplest cupcakes can be decorated in a special way You will need:
- 4 eggs;
- 250 g flour;
- 250 g sugar;
- 200 g butter;
- 100 ml water;
- 100 ml milk;
- 20 g vanilla sugar;
- 1 tsp baking powder.
- Melt the butter in the microwave or in a water bath. Using a mixer, beat it until fluffy.
- While you beat, add sugar in a thin stream, followed by vanilla sugar.
- Keep beating the mixture and add one egg at a time. As a result, when all the ingredients are collected, after 5 minutes of whipping you should get a creamy mass.
- Add milk, beat everything again. Then add water and finally beat the mass, bringing it to homogeneity.
- Prepare the oven by preheating it to 180 degrees.
- While the oven is heating up, mix the flour with baking powder, add to our mixture and mix everything.
- The molds should already be prepared and on the baking sheet. Fill each one two-thirds full and bake for 20 minutes.
- After the specified time, a golden crust should form on the muffins and if there is one, feel free to take the muffins out, let them cool for 5 minutes and serve with tea.
With milk
Milk muffins are special because they contain a secret ingredient. Milk cupcakes will be not only chocolate, but also with jam. The taste is very unusual, but you will definitely like it.
Muffins made with milk are especially satisfying Ingredients:
- 1 tbsp. milk (fattier);
- 7 tbsp jam (any);
- 2 tbsp. flour;
- egg;
- 1 tbsp. Sahara;
- 1 tsp soda;
- 2 tbsp. cocoa powder;
- a pinch of cinnamon;
- Mix all ingredients with a mixer until thick sour cream. Add dry ingredients first and then liquid ingredients. Lastly, add the jam.
- Since the cupcakes will rise very well, you only need to fill the molds halfway.
- Preheat the oven to 180 degrees and bake for 25 minutes.
On kefir
Cooking with kefir is a pleasure. You will surely like this simple recipe, since all the ingredients can easily be found at home.
But kefir muffins are easy on the stomach What you will need:
- 250 g butter;
- 2.5 tbsp. Sahara;
- 200 g flour;
- 1 tbsp. kefir;
- 1 tsp soda;
- 2 eggs;
- a pinch of vanillin.
- Melt the butter in the microwave, mix with sugar. Add vanilla sugar and mix everything again.
- Next, add kefir, flour and get a dough with a viscous consistency.
- Prepare the molds by greasing them with oil and lightly dusting them with flour. It is best to use a pastry bag to place the dough.
- Fill the molds two-thirds full
- Preheat the oven and bake at 180 degrees for 25 minutes.
If you want to use the filling for such cupcakes, you can choose jam, jam, dried fruits, poppy seeds, fruits, nut butter, condensed milk. But the filling must be placed so that it is strictly in the middle, without touching the edges of the mold. Place one third of the dough, then the filling in the middle, followed by more dough.
With cottage cheese
The simplest muffins with cottage cheese in silicone molds can be made quickly, but only if you have chocolate in the house.
Curd cupcakes for tea What you will need:
- 200 g cottage cheese (with high fat content);
- 200 g sugar;
- 200 g flour;
- 100 g butter;
- half a bar of chocolate (any kind);
- 3 eggs;
- 1 tsp baking powder.
- Melt the butter in a water bath and mix with sugar.
- Add cottage cheese to the mixture. If you choose grainy cottage cheese, then stir more thoroughly so that the mass is as homogeneous as possible.
- Beat the eggs separately and add to the mixture.
- Add flour by mixing it with baking powder. When the dough is ready, let it rest for 10 minutes.
- Prepare the molds by greasing them vegetable oil. Fill them halfway with dough.
- Place a small piece of chocolate in the middle of each mold and cover the top with dough. Make sure that the molds are not filled to the brim, as the dough will still rise during baking.
- Bake for 25 minutes at 180 degrees.
With cocoa
Cupcakes with cocoa turn out very tasty, and everything is as easy to prepare as possible.
Cupcakes with cocoa can be prepared for the holiday Prepare:
- 3 eggs;
- 0.5 tbsp. Sahara;
- 0.5 tbsp. milk;
- ¼ stick of butter;
- 1.5 tbsp. flour;
- 4 tbsp. cocoa powder;
- 0.5 tsp soda
- First, mix the eggs, sugar, add butter, which must first be melted.
- Add milk and stir again.
- Stir in flour, cocoa and soda. You should have a dough that flows slowly from a spoon - not too thick, but not runny either.
- Prepare the molds by greasing them with oil and set the oven to preheat at 180 degrees.
- Fill the pans halfway and bake for 20 minutes.
- When ready, decorate the cupcakes with powdered sugar.
As you can see, a simple recipe for cupcakes in silicone molds allows you to prepare a delicious dessert for tea or coffee in a short time. By the way, about drinks. Read. It turns out amazing.