Cottage cheese is an inimitable product in its versatility. In combination with a minimal set of other ingredients, it makes delicious and dissimilar culinary "tricks". And silicone molds help to diversify the serving and make baking easier. We offer you to master interesting recipes for curd cakes in silicone molds.

Safety comes first!

The times when consumers looked with apprehension at a new kind of kitchen utensil - silicone cookware - are thankfully gone. Now silicone molds can be found in the kitchen of every self-respecting housewife. However, every medal has a flip side. There was a high demand - and low-quality products were instantly lined up on the shelves.

The main advice when choosing silicone cookware is to have a certificate. Baking should not only be tasty, but also safe. Moreover, the one that children also eat with pleasure. For example, diet curd cakes.

Indirect signs of low-quality food grade silicone are odor and brittleness. A good silicone mold should not smell and change color (whiten) at the fold. And she shouldn't smell good either. In some cases, this is a sign of even lower quality products.

And one more piece of advice: don't rush to the bright. The acidic shades of silicone are not at all in favor of its quality.

"Silicone" rules

Silicone molds don't require much attention. They are easy to clean and burnt food can be easily shaken off without leaving any residue. However, for all their advantages, containers also have some disadvantages.

First of all, it is their instability. The slightest wrong movement - and the contents, if liquid, could be spilled. Therefore, there is a rule: first, silicone molds are placed on a stable surface and only then are they filled. After that, you don't need to move and rearrange them anywhere.

The second rule is to never cut anything in these shapes. Silicone is very "vulnerable".

Silicone cottage cheese muffins: a recipe for a classic base

Ingredients:

• 200 g of cottage cheese of any fat content;
• 1 tbsp. Sahara;
• 3 eggs;
• 120 g butter;
• 4 tbsp. l. raisins (optional);
• 1.5 tbsp. flour;
• 1 tsp baking powder.

For decoration:

• 2 eggs (only whites, yolks can be put in the dough);
• natural or safe artificial food colors.

Preparation:

This recipe for a curd cake with a photo of step-by-step cooking can be taken as the basis for many variations on the theme of curd muffins.

Read also:

Ingredients:

• 100 g soft cottage cheese;
• 1 jar of vanilla yogurt
• 3 tbsp. l. flour (with a slide);
• 1 egg;
• 100 g of shortbread cookies (better than chocolate);
• 50 g butter;
• 250 g frozen cherries or 1 tbsp. fresh;
• 3/4 Art. Sahara;

Preparation:

The preparation of these muffins is fundamentally different from the previous ones.

1. Crumble the cookies to small crumbs and mix with soft butter.
2. Divide the resulting mass into 4 silicone molds (depending on their size) and lay out in a dense layer on the bottom.
3. Mix cottage cheese with sugar in a blender or grind very well in a bowl. The mass should be without lumps, homogeneous.
4. Add the egg to the curd, and then the yogurt and flour. Mix everything very well.
5. Put the resulting mass in portions into molds on a sand bottom.
6. Preheat the oven to 220C. Pour water into a large refractory container and place the filled silicone molds in it. The water should reach almost halfway through the contents of the forms. Bake for 30 minutes.
7. Remove the finished muffins from the molds only after they have cooled completely.
8. Remove the pits from the cherries, put the berries in a colander. You can stir them a little with a spoon and squeeze lightly. We don't need extra juice.
9. Put the cherries on top of the finished muffins, sprinkle with powdered sugar.

The ingredients and cooking technology are given above in a step-by-step recipe for a curd cake with photos. It can be used as a base and for curd-banana muffins. But the cream will have to work a little.

Ingredients:

• 200 g (small pack) sour cream - can be replaced with heavy cream;
• 2 bananas without dark spots;
• 2 tbsp. l. powdered sugar;
• 1/2 packet vanillin (if vanilla is not available, you can use vanilla sugar)

Preparation:

1. Beat the sour cream with a powdered sugar mixer until it becomes smooth and thick. If you have high-fat cream instead of sour cream, stop whipping it as soon as it gets thick. Otherwise, you can get oil and whey separately. However, such an attack can also happen with sour cream. So don't overdo it.
2. Peel the bananas, break them coarsely and put them in a blender. We make a homogeneous airy puree out of them.
3. Quickly, until it darkens, mix the banana puree with whipped sour cream.
4. We cut the finished muffins, take out a little pulp from the middle with a teaspoon (such yummy will not be lost!) And fill with banana cream.

Ingredients:

• 400 g of cottage cheese;
• 1/2 tbsp. milk;
• 1 pt vanilla sugar;
• 40 g gelatin;
• 100 g sugar;
• any berries.

Preparation:

1. Place cottage cheese, milk and sugar in a blender and beat until smooth.
2. Prepare gelatin according to the instructions on the package. Heat until dissolved.
3. Mix gelatin with curd mass. Pour into a detachable silicone mold and set in the cold to harden.
4. Put the berries on the cooled cake. Sprinkle with powdered sugar if desired. A delicious dessert is ready!

February 06, 2017 Comments: 2

We offer you an excellent recipe for cupcakes in silicone molds, which are prepared from simple ingredients, and the procedure for preparing the products and the baking process itself is short and uncomplicated. You can cook them at home following the proportions and recommendations described below and you can pamper your loved ones and friends.

Cupcakes in small silicone molds are tender and airy. Cottage cheese gives the baked goods a pleasant taste, which makes them great as a dessert for tea! When your guests are already on the doorstep, or there is not much time for cooking, for example for breakfast, silicone cupcakes are ideal in every way.

Products for making muffins:

• cottage cheese 300-400 g;
• chicken eggs - 2-3 pcs.;
• butter - 80-100 g;
• sugar - 120 g;
• baking powder - 1-1.5 tsp;
• flour - 150 g.

First remove the butter from the refrigerator, wait for it to soften or melt. It is necessary to give softness and tenderness to curd cakes. Using a blender, gently beat the eggs with sugar or powdered sugar (amount to taste).

Then put cottage cheese in the resulting mass, if desired, you can add 2 g of vanillin. Continue whisking the ingredients until the mixture is smooth. To make the cupcakes tasty and tender, it is better to use cottage cheese with a sufficiently high percentage of fat (fat content from 9%) - in this case, the cupcakes are very tasty!

Sift flour into the resulting mixture and add a little baking powder. Then, with a blender, knead the mass thoroughly again until a thick pasty state.

Take our silicone molds, place paper inserts (if they are missing, you can simply grease them inside with vegetable oil). Fill the portion molds with the mixture of dough and mixture, but not to the top, but about ¾ in height, as the dough will rise. We should have 8-10 cupcakes.

It is necessary to put cupcakes in silicone molds in an already preheated oven. Bake curd cakes in silicone molds in the oven for 30 minutes. at 160-180 degrees until golden brown.

Let cool and carefully remove from the molds and serve. You can serve muffins by sprinkling with sifted powdered sugar or pouring condensed milk, grated / melted chocolate, etc.

Delicious curd cakes in silicone molds are ready! Bon appetit and great mood!

From the number of products listed below in silicone molds with a diameter of 6-7 cm, I get 10 large cottage cheese muffins, which you can't eat much, because they are very, very satisfying, although insanely tasty, especially if they are made with chocolate filling inside ( do not be alarmed, this is elementary).

To make curd muffins in tins, we need:

• 200 g of cottage cheese (not fat-free, the fatter, the tastier)
• 230 g sugar
• 230 g flour
• 100 g good butter
• 3 eggs
• 1 teaspoon baking powder
• 1 bar of your favorite chocolate

Cottage cheese muffins in silicone molds, recipe:

1. Rub the sugar well with butter using a whisk or mixer.
2. Add the curd and stir well, especially if the curd is grainy. In any case, curd muffins will turn out delicious, regardless of the structure of the curd, just with thorough stirring, the dough will be smoother and more fluffy.
3. Drive in the eggs.
4. Gradually add flour with a baking powder pre-mixed in it, knead the dough well with a fork or mixer. Let stand for 5-10 minutes at room temperature.
5. Lubricate silicone molds with vegetable oil and fill them with curd dough almost to the top, 4/5 of the volume (curd dough for muffins, especially with fatty curd, does not rise very quickly in the oven).
6. If you are planning cottage cheese muffins with chocolate filling, as in my case, then first fill the silicone molds with cottage cheese dough halfway, then stick the chocolate wedges broken in half into the center and put about the same amount of dough on top as on the bottom (in my molds with a diameter of 7 cm This is a tablespoon of dough on the bottom of the mold and a tablespoon of dough on top of the chocolate stuck in).
7. We send silicone molds with future curd cakes, placed on a baking sheet, into a preheated oven and bake at 180 degrees for about 30 minutes. For those with small molds, check the condition of your cupcakes much earlier.
8. Willingness is quite reliably determined by a wooden match or a toothpick, just do not poke them into the very center, otherwise you will dip into chocolate.

Cooking curd cakes in silicone molds is very simple and quick (a total of 45 minutes), a pleasure. The cottage cheese dough of the muffins turns out to be very tender, airy, loose and rich, mmm ... And if also with chocolate filling!

Gently remove the cupcakes from the silicone molds while they are still hot so that the curd dough does not dry out and remains tender (silicone gives its heat to the dough for a long time, so you should not delay with this moment for a long time).

I'm sure you will love this recipe for curd cakes, in front of which many of my acquaintances have melted in time for tea. I hope it will come in handy.

Good luck in the kitchen and in life.

Sincerely, Maria Nosova.

Today I have Easter cottage cheese muffins in silicone tins that are baked in the oven. This is a great recipe for those who have no time to bother with Easter cakes, but want to bake something for the holiday. It will not take you a lot of cooking time, and they are baked for about 30 minutes.

The recipe for Easter cottage cheese muffins, I showed you with a photo, so that all the processes are clearly even clearer. Believe me, even a novice hostess can repeat everything without difficulty.

I also use silicone and paper molds for baking them, but you can take any, it's at your discretion. Take any size and type of forms, because they can be made not only in the form of cupcakes, but also in one large one.

I throw candied fruits as a filling, and if you don't have them, take raisins, dates, dried apricots or something else. You can make an assortment and put different filling options in them. I really liked the recipe for the cottage cheese Easter cake and I will definitely bake them again, but next time you can not pour anything or make a icing from chocolate.

This recipe for cottage cheese muffins in silicone molds, I have relatively recently, but I already liked them, because they come out tender and soft, and often cottage cheese pastries may not be very successful and rubber, but not in this case. Additionally, I advise you to look at the recipe for Easter cake, which I made with sour cream and I also really liked its taste.

Ingredients:

• Cottage cheese - 130 g
• Butter - 75 g
• Sugar - 150 g
• Salt - a pinch
• Chicken eggs - 2 pcs.
• Flour - 150 g
• Baking powder - 1 tsp
• Candied fruits - to taste
• Egg white - 1 pc.
• Powdered sugar - 100 g
• Lemon juice - 3 drops

Candied Easter Cupcake

So, to make a curd cake for Easter, I first knead the dough. I grind the cottage cheese into a bowl through a sieve, and if you have it already homogeneous, then you do not need to grind it. Then I add sugar and soft butter. Then I add salt and drive in the eggs.

Beat all this with a mixer at the lowest speed, until smooth. Then add flour and baking powder. It can be added not in parts, but immediately all the required amount.

I mix it all and get a very tender curd dough, without lumps.

Now, to make the recipe for Easter cottage cheesecake even more delicious, I add candied fruits or any other dried fruits to your taste.

As a result, the dough turned out to be of medium consistency, that is, not liquid and not very thick. It should not drip off the spoon.

I make cottage cheese muffins in silicone and iron molds. But I definitely insert paper ones into the iron ones, then I don't need to lubricate anything and they can be removed without difficulty. Next, I fill these molds with dough and you can put them to bake in a preheated oven, at 180 degrees, for 30 - 35 minutes.

5 minutes before cooking, I make a protein glaze. Pour icing sugar into a deep bowl and add one egg white, as well as a couple of drops of lemon juice.

Baking with cottage cheese very popular, I honestly can't find an explanation for it. But on the Internet you can find a huge number of recipes with it. These can be muffins in tins and in a large form, cottage cheese pies and cottage cheese casseroles. All these recipes are on the site "I love to cook", below there will be a cool selection of the best of them.

In baked goods, cottage cheese of any fat content is used, from zero to 18%.

For baking cupcakes in tins both iron and silicone molds are suitable. It is more convenient to work with the latter, because baked goods from a silicone mold fly out easily, and there is no need to lubricate silicone with oil.

How to make cheesecake dough

Put the required amount of cottage cheese in a large container. If there is no kitchen scale at home, then you can focus on a pack of cottage cheese, if it contains 200 grams, then feel free to take one half of the pack.

Put the cottage cheese in a deep container and crush it into grains with a spoon. Put chicken eggs, freed from the shell, on the cottage cheese:

Now, using a mixer or a regular spoon, mix the eggs into the curd. You can knead without fanaticism so that the grains of cottage cheese remain visible.

Pour all the sugar into the resulting curd-egg mass and mix with a spoon:

Melt the butter, it will be most convenient to do this in the microwave. Just be careful, you need to close the plate with the melted butter with a lid, otherwise it can splatter the entire microwave when it melts.

Pour the melted butter into the container in which the muffin dough is being prepared:

Stir in the oil until the composition is homogeneous.

Now it's time to add all the flour. The recipe indicates - 100 grams, if measured with a glass, then this is ¾. Pour in baking powder along with flour, they should always be added together - flour and baking powder:

Knead the resulting curd dough. In terms of consistency, it is such that it flows off the spoon, but not quickly and not very slowly:

How to bake cottage cheese muffins in tins in the oven

Baking with cottage cheese will be cooked in the oven in portions, which will require separate molds.

They need to be put on a wire rack, and a tablespoon of dough into each mold. In general, the dough should not be more than half of the mold, otherwise, during baking, it may try to escape and the cake will be deformed:

The curd dough was placed in molds, now the grate with them needs to be put on the middle level in the oven, setting 200 degrees. The cooking time for curd cakes in tins is set at 20 minutes.

And when the curd muffins are baked, don't rush to open the oven lid and remove the muffins right away. Wait 5-7-10 minutes. Then they will definitely not settle due to the temperature difference. This is what the finished cottage cheese muffins look like:

Remove curd muffins from silicone molds. Decorate if desired. I did it with drawing pencils:

The most interesting thing is that there is no cottage cheese in the muffins at all. I noticed this many times, if I used cottage cheese in the dough, now I will give examples baking with cottage cheese.