How to cook cupcakes in silicone molds. Orange muffins in silicone molds

02.05.2019 Meat Dishes

Still think buying silicone molds is a waste of money? You're wrong! These multi-colored tins are not only beautiful, but also very convenient for baking products, especially cupcakes. After all, no matter how you grease the tin with fat, but tender dough it will stick to it anyway. Baking paper is also not salvation. It gathers in folds and sticks into the finished product even worse than tin. And for silicone molds, grease is not required. AND finished goods it is very easy to get out of them.

Are required special recipes for Not really. You just need to know some rules for handling this modern material.

In this article, we present the recipes for cupcakes in silicone molds with photos of products. If you are used to making the dough for this type of baking according to your own rules, you do not need to change your customs.

But products are prepared in silicone a little faster than in tin forms, and this must be taken into account. Try new material and you will see how easy it is to handle.

What a housewife needs to know about silicone

Why are these modern molds better than the old proven grandmother's tin can? First, the soft material bends and even turns inside out. Those who have ever tried to pick out a cake with a knife from a tin mold will understand the advantage of silicone.

Secondly, the material does not need to be greased. It is environmentally friendly and does not impart a metallic taste to products.

And finally, thirdly, you can bake muffins in silicone molds in the oven and in the microwave. But you can't put a tin can in a microwave oven.

What kind of silicone molds are there? Separate - as for big cupcake and for small portioned cakes. There are also single cast molds with a number of indentations. These are convenient to fill with dough, and if necessary, turn in the oven.

Silicone molds also vary in shape. But the more popular are the classic ones - in the form of a truncated pyramid with corrugated sides.

If you are going to use silicone molds for the first time, you need to thoroughly wash them in hot water, and grease before filling with dough. With further culinary processes it will no longer be necessary to do this.

Secrets of successful baking

Whichever recipe we choose for cupcakes in silicone molds, a constant must be set in the oven. temperature regime... Do not open the oven door during the first 20 minutes of cooking, otherwise the dough will fall off. It is also not recommended to move and rotate the molds. To make the dough more fluffy, it is worth separating the whites from the yolks. But it is not recommended to put them in the refrigerator - all ingredients should be at the same temperature. Want to keep your muffins fresh for a long time? Then add a little (spoon) of starch to the flour. It is best to check the readiness of the muffins with a toothpick: if the splinter comes out dry, you can turn off the oven. But what if the product starts to burn on top, but inside it is still damp? Cover the muffins with a piece of foil. It is not recommended to take finished products out of the molds hot. Let them cool completely. Then the shape of the cupcakes will not be damaged. Glaze - if required by the recipe - is also applied to cold items.

in silicone molds with sour cream

We prepare dough for products the traditional way, just as our grandmothers did when preparing to bake them in corrugated cans. Any muffin requires wheat flour top grade, sugar, milk or products derived from it, as well as eggs (although now, for the sake of vegetarians, people have come up with recipes without them).

All ingredients must be at the same temperature for a fluffy product. So get three eggs out of the refrigerator ahead of time. Sift one and a half glasses of flour through a sieve. So it will be saturated with oxygen, which will make the dough even more fluffy.

Now let's look at how to make cupcakes in silicone molds, step by step:

Melt butter (180 grams) and cool slightly.
Beat eggs with a whisk with 200 milliliters of sour cream and 185 g of sugar.
Pour in the oil. Beat again.
Knead flour with baking powder. Gradually combine loose and liquid mass.
Knead the dough. Vanillin can be added for flavor.
We fill silicone molds 2/3 of the volume, as the dough rises when baking.
The oven should already be preheated to 180 degrees.
Bake muffins, focusing on the volume of the forms. As soon as the products are browned, turn off the oven.
Leave the muffins in the tins until they cool completely. We take out the finished products and sprinkle them with powdered sugar.

Milk

We already know how to do plain cupcakes in silicone molds with sour cream. A recipe that uses milk is no more complicated.

This time we'll add raisins to the vanilla flavor of muffins. Dried grapes(preferably pitted) must first be poured hot water and leave for ten minutes to swell. Then the raisins should be drained and dried a little.

Beat three eggs with 160 grams of regular and one teaspoon vanilla sugar.
Melt 150 grams of butter. Cool it a little and pour it into the eggs.
Sift flour (260-300 grams) and combine with a bag of cookie powder. We add this loose mass to the egg-oil mass, stirring all the time.
We heat a little milk (about a quarter of a glass). Add to the dough.
Throw in a handful of prepared raisins. Knead the dough. It should turn out to be a little liquid, consistency thick sour cream.
Preheat the oven to 180 degrees.
We fill the silicone molds with dough by one third. We put in the oven for 40 minutes.
Cool down and take out the products.

The undoubted advantage of silicone molds is that they turn inside out. Therefore, getting pastries from them is a matter of a couple of seconds.

Chocolate muffins

Let's see what else you can bake in the oven in silicone molds. The recipe for chocolate muffins is as simple as using dried fruit. But in the preparation of such a dough, there are nuances that you need to know.

First we heat 50 g natural chocolate no fillers (black or dairy).
Then we heat 165 grams of butter and knead it with 150 g icing sugar.
Continuing to beat the mass with a mixer, add three eggs to it.
Add a spoonful of baking powder and a pinch of vanillin.
Pour in 40-50 milliliters of warmed milk and melted chocolate.
Sift 350 grams over a bowl with future dough corn flour.
Knead everything thoroughly, gently moving a wooden spoon from bottom to top.
The oven for chocolate muffins should be preheated to 200 degrees. We put molds there, filled with dough by one third. We bake for 25 minutes.

Recipe for curd cakes in silicone molds

If you wish, you can take a nursery for these products. cheese mass- with vanilla, raisins, dried apricots or prunes. You will need 250 grams of such curd.

Soften half a pack of butter and beat with three eggs, regular sugar(one and a half glasses) and vanilla (bag).
When the mass becomes homogeneous and the crystals dissolve, we begin to mix the curd.
If this ingredient is not smooth, but with grains, add 50 milliliters of milk - warm or room temperature.
Beat the mass with a mixer.
Add a bag of baking powder. Baking soda will significantly increase the volume of the mass.
Now add portions wheat flour... It will take about 450-500 grams. The dough will turn out, as professional chefs say, "like pancakes" - liquid, but not quite. The main thing is that there are no lumps of flour left there.
We fill the molds by one third. Bake with more high temperature- 210 degrees. They will be ready in half an hour.

On kefir

This dough for muffins in silicone molds is more airy due to lactic acid bacteria who fluff it up.

Separate the yolks from two eggs and crush them with 200 grams of powdered sugar.
Beat the whites.
Add 200 grams of butter to the yolks, brought to room temperature. Beat with a mixer.
Carefully add to the mass protein foam.
Add 300 milliliters of kefir (the fatter it is, the better). Let's not forget about vanillin for pleasant smell baking.
We extinguish a teaspoon of soda with vinegar. Add to the dough.
Now, in small portions, begin to add two glasses of pre-sifted flour.

Chocolate fondant

This dessert is extremely popular in Western Europe. It differs from ordinary muffins in that the fondant is served hot, and inside it - liquid filling... In our recipe, it will consist of melted chocolate. To make this fondant, you can use silicone muffin cups.

First of all, turn on the oven at 200 degrees - after all, the dough is prepared quickly.
Melt 150 g of dark chocolate and 50 g of butter in a water bath.
Pour two eggs into a separate bowl, add 40 grams of sugar and a pinch of salt. Beat until fluffy.
Add the chocolate-butter mixture.
According to this recipe, very little flour is required, only 40 g. Sift it and mix with a pinch of baking powder. Now add to the dough.
Knead everything gently with a spatula.
The fondant is taken out hot, so we grease it with oil, despite the fact that they are silicone.
It takes about 10 minutes to cook the muffins. It is enough for the dough to rise and freeze with a "hat".
Serve fondant with a scoop of ice cream.

Flourless muffins (bran)

Silicone molds for muffins can also be used by those who follow the figure and scrupulously keep track of calories. Instead of flour, this recipe provides for the use of bran - oat or rye (optional).

Because of them, the dough turns out to be looser, so we cannot do without silicone molds here.

Low-fat cottage cheese(250 g) mix with two eggs. If the mass is too dry, you can add a little milk, kefir or sour cream.
Add two tablespoons of sugar and bran each. At this stage, you can diversify the taste with shavings, raisins, grated chocolate, cinnamon or lemon zest.
We lay out the dough in tins and send it to the oven preheated to 180 degrees for 20 minutes.

Curd muffins with berries

The wet filling perfectly complements the dryish dough of the products, and the fruity sourness harmonizes sweet taste... Strawberries are suitable for this recipe, as well as other berries that give abundant juice. Cooking the dough the usual way.

Beat two eggs with 200 grams of sugar.
Melt the butter (120 g), cool a little and pour it into the total mass.
Beat again and add 250 g of cottage cheese. Let's mix.
Combine sifted flour (250 g) with soda (half a teaspoon). Gradually add it to the dough, stirring it constantly.
Fill the silicone molds halfway.
Strawberries need to be washed ahead of time, ripped off the stalks, and dried.
Add one berry to each cupcake in silicone molds. In the photo below, the berries are visible in the dough, but when baking it will rise and completely hide the filling, it will be noticeable only when cut.
We bake such muffins for half an hour at 180 degrees.

Dough without using eggs

Vegans can eat muffins too if they follow this recipe.

Peel a large apple, remove the seeds, puree with a blender.
Add an incomplete glass of water, 70 grams of vegetable oil, a handful dried cranberries and a couple of pinches fried sunflower seeds sunflower. Let's stir.
We will extinguish half a spoonful of soda lemon juice, we will add to the total mass.
Now add 160 g of flour in portions.
Pour in 140 g brown sugar and a pinch of salt.
Knead the dough well and fill the silicone muffin tins with it.
We bake at 180 degrees for about half an hour.

Cupcake recipes with easy step-by-step photo instructions

classic cupcake recipe

12-15

2 hours

340 kcal

4.67 /5 (3 )

If you want to remember the taste of childhood, then try to make a classic cupcake according to my recipe with step by step photo... This delicacy can be quickly prepared at home without spending a lot of ingredients. The cupcake turns out to be pretty sweet, so lovers delicious desserts he should like it. Personally, I really like to drink tea with a cupcake, so the process of drinking tea becomes much more fun.

Inventory and kitchen appliances: mixer, sieve, coffee grinder, oven.

Necessary products

The recipe for a classic cake with baking in the oven I got from my grandmother. As a child, she often pampered me different cakes, but I loved this cupcake the most. For its preparation, we do not need any exotic ingredients. Here is a list of the products we need:

Flour must be sieved with a sieve.

Features of the choice of products

Some people don't like to eat raisins, so they can be substituted. My friend, for example, puts nuts instead of raisins. Although the capital's cupcake according to GOST is made with the addition of raisins, if desired, it can be slightly changed. Instead of raisins, you can also add dates, candied fruits, dried apricots, almonds, Turkish delight.

If you are a lover alcoholic beverages, then nuts or raisins can be infused in rum. A few days before cooking, make a tincture and hide it in a dark place. Baked goods with rum-based ingredients will have their rich and pleasant taste... Such delicacies are made in the Bahamas, attracting tourists.

Cupcake is the American name for cupcake.

For people suffering diabetes mellitus, sugar can be replaced with fructose. Instead of butter, add margarine with a minimum fat content. Such a product will have minimal amount calories, but will remain delicious.

How to make a classic cupcake: a step by step recipe

We will prepare this dessert in two stages. First let's prepare classic dough for cupcakes. Next, we will bake them. From the resulting dough, you can make one large cupcake or several small ones, depending on which molds you have.

Stage one: preparing the dough

We need softened butter, so it is better to remove it from the refrigerator an hour before preparing the treat. Or put it in a glass and put the glass in warm water, then the oil will soften faster.

Beat the softened butter together with the powder, but you can also beat it with sugar. However, then you need to make sure that all the sugar is dissolved. I make powdered sugar in a coffee grinder, but you can buy a ready-made one in the supermarket.

Now beat the butter and powder into a fluffy mass using a mixer and add vanilla sugar or vanillin. Next, add three eggs, but you need to introduce them one by one, while stirring.

After adding raisins to the dough, you cannot use the mixer.

After that, pour boiling water over the raisins. Then we squeeze it paper towel and add to our dough.
Stir with a spoon until the raisins are completely distributed throughout the mass.
Now add a pinch of salt and sift the flour with a sieve. Add flour in portions, while mixing the contents.
At the end, you need to add baking powder and finally mix everything. Our dough is ready.

Stage two: baking

Now let's prepare the shape. You can bake in a large pan for a simple cupcake, or you can bake portioned cupcakes in small tins. Lubricate the form butter... This procedure can be done using vegetable oil, but, as it seems to me, it will be tastier with creamy one. After that, sprinkle with a little flour.

Then you need to make a small incision in the middle. We moisten a spatula or knife in water and draw a strip in the center.
We bake in a preheated oven at 160 ºС. Cooking time - 60 minutes. You can check the readiness of the cupcake with a wooden toothpick. It should come out of the cake dry. After baking, it is better to leave the cake in the oven to cool, then it will be easier to pull it out of the mold.

The first recipe for a cupcake was recorded in a cook's book in 1796.

Sprinkle the treat with icing sugar on top. The dessert is now completely ready. Vanilla raisin muffin is prepared if used classic recipe, about 90 minutes. Everything works out simply, quickly and tastefully.

How beautiful to arrange and serve a cupcake

If you have made portioned small cupcakes, then there are a lot of beautiful and bright decorations... Complex figures are made by pastry syringe... Such jewelry can only be made by professionals, so we will miss them. Here are some simple ways cupcake decorations:

Cupcake in the form of a mug with hot chocolate (when baking, the mold must match the size of the mug; after baking, place the delicacy in a mug and pour over chocolate; on top you can put a few pieces of Turkish delight or marmalade).
Creamy dessert (serve the muffin with the mold; apply a layer of cream on top, which swirls like a tsunami; this is very easy to do if you use a pastry bag).
Berry cake (this dessert is decorated with berries: blackberries, raspberries, strawberries, etc.).

All cupcake decorations are made only after baking.

If you baked a big classic homemade cupcake, then you can simply decorate it with powdered sugar, as I did. Sprinkle on top if desired small pieces walnut or almonds... You can also add various berries.

For cooking of this delicacy I used 200 g of butter. Some say it's a lot and the cupcake is a little greasy. In this case, you can put a little less oil, and add more flour. Or replace the butter with margarine.

In the process of preparing powdered sugar, add a little vanillin, it will give it a pleasant aroma. If you want to sprinkle nuts or berries on top of the cake, then grind them and put them on top of the powder. Instead of 3 eggs, you can put 4 or even 5; this will not make the dessert worse.

More than 770 million cupcakes were sold in the United States in 2012.

Capital cupcake with raisins according to GOST can also be prepared in a multicooker. Only the baking time should be increased to 90 minutes. If desired, nuts and candied fruits can be added to the dough along with raisins.

Video recipe for making a classic cupcake

This video shows how to quickly make a cupcake according to a classic and simple recipe. Step-by-step instruction and all the details of the dough preparation. Take 5 minutes of your time and learn how to make quick and delicious homemade cupcakes.

Classic cupcake(Stolichny cupcake according to GOST with raisins)

Cooking Classic Raisin Cupcake. Another name is Stolichny cupcake.
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The recipe is very easy to prepare, and the dessert is delicious! Such, as it should be - according to GOST! Baking for all occasions.

Ingredients:
200 g butter
3 eggs
200 g icing sugar or sugar
2 tsp vanilla sugar
260 g flour
1 tsp baking powder
a pinch of salt
150 g raisins

Bake at 160 C - 60 minutes

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Music: http://www.bensound.com/royalty-free-music
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2016-07-19T19: 10: 52.000Z

Invitation to discussion and possible improvements

All lovers of such a delicacy should try to bake it on their own. About what kind of cupcake you got, write in the comments. Point to possible improvements and changes in the recipe. Perhaps you can slightly change the method of making the muffin dough in the tins and get a new and delicious recipe, better than the classic one. Do not forget to tell about this in the comments.

Cupcakes in paper molds – simple baked goods for tea. Recipes for muffins in tins, unlike cupcakes, can be both dessert (muffins with blueberries, banana, cocoa) and not sweet (English muffins, cheese muffins, from corn flour).

Paper molds greatly facilitate the process of preparing muffins: they do not need to be oiled, and the finished muffins are smooth and rounded. If the paper molds are very thin, it is better to put them inside a metal mold on several cupcakes, and if they are thick enough, then the muffins can be baked separately. Small mini muffins in paper tins are baked in tins with a diameter of about 3 cm.

Cupcake dough in paper tins is being prepared in a standard way like any other similar ingredients are mixed in a specific order. Bulk products are mixed separately from liquid, and only before baking, both components are combined into a dough.

After combining the liquid and dry parts, the products should be mixed quickly, but carefully so that excess does not form in the dough (the more gluten, the less soft and airy the muffins will be). If there are lumps left, it’s not scary, especially since the dough will have to be additionally mixed after adding fruits, nuts or chocolate before baking muffins in tins.

DoughVed advises... This method of preparing muffins or muffins in tins requires that the liquid component be added to the dry one, that is, to flour and sugar, and in no case not vice versa.

Do I need to grease paper muffin cups?

Paper molds for muffins are convenient in that there is no need to grease the paper with butter or vegetable oil before baking, unlike metal ones or when using silicone for the first time.

Whichever recipe you choose, paper forms separates perfectly from ready-made cakes without prior greasing. The only thing worth considering is that if the paper in the molds is too thin, it will be more convenient to insert them into metal ones before baking.

Cupcakes in paper tins: a recipe with a photo step by step

5 minutes to prepare

20 minutes to cook

295 kcal per 100 g

A recipe with a photo step by step of cupcakes in paper tins at home, quick and easy.

Ingredients

wheat flour - 2.5 cups;
granulated sugar - half a glass;
baking powder - 1 tsp;
salt - a quarter tsp;
milk - 1 glass and a quarter;
vegetable oil - half a glass;
large chicken egg - 1 pc .;
vanilla extract - 1 tsp (optional);
additives to taste (pieces of chocolate, dried fruit or pieces fresh fruit, berries) - 1-1.5 cups.

Preparation

If paper tins are made of thick paper, it is not necessary to put them in metal ones - you can bake cupcakes anyway.
You can store muffins at room temperature in a tightly closed container for no longer than five days.

Cupcakes in tins - simple recipes

You can add from one to one and a half glasses of all kinds of additives for every taste to a simple cupcake dough in tins (recipe above). Raisins or chunks of chocolate are classic muffins and muffins, but any combination of fruits, fresh, dried or frozen, nuts and even cheese, will create a completely unique dessert every time.

... Cut into slices one ripe banana, grind walnuts and add to the rest of the ingredients along with 0.5 tsp. ground cinnamon.
Apples and cheese. Peel and chop one medium apple (should make about 1 cup apple slices) and add to the base along with 0.5 cups grated cheese such as cheddar.
Cupcakes for tea or coffee. Add 0.5 tsp to flour and other dry ingredients. cinnamon and a quarter tsp. ground nutmeg... Before baking, cover muffins in paper tins with half a glass of flour, a quarter of a glass of sugar, 4 tbsp. soft butter at room temperature and sea salt on the tip of a tsp.
... Soak three quarters of a glass dried cherries v warm water... Drain the water and stir in the base with an equal number of chocolate chunks.
Birthday cupcakes. Add 0.5 tsp. almond extract into liquid ingredients. Add half a glass of colored pastry topping into the dough.

This is the easiest cupcake recipe you can think of. So to speak, the base or the basis for further culinary creativity. In spite of minimal set products, quick and easy preparation ready-made cupcakes according to this recipe, they are ideal: tender, moderately dense and crumbly, fragrant and very tasty.

Using the specified amount of ingredients will make 6 standard cupcakes. For flavor, I add a pinch of vanillin (you can replace with a teaspoon of vanilla sugar), but if you want, feel free to experiment - citrus zest, spices, raisins, nuts, chocolate pieces, cocoa powder (1 tablespoon instead of a tablespoon of flour) ... In general, the flight of imagination is limitless!

The simplest muffins recipe is suitable for both portioning tins and one small baking dish. If you proportionally increase the products by 2-2.5-3 times, you get one large cake. We will bake muffins in the oven, but if you wish, you can also cook them in a multicooker.

Ingredients:

Cooking a dish step by step with a photo:

All products for cooking vanilla muffins should be at room temperature. So, let's take wheat flour (I use the highest grade, but the first one will do too), sugar, butter, chicken eggs medium, baking powder and a pinch of vanillin for flavor.

Since the dough is made literally in 5-7 minutes, we immediately turn on the oven to warm up by 180 degrees. Break fresh chicken eggs into a bowl, add 50 grams of sugar and a pinch of vanillin (if you like) to them.

Beat everything with a mixer or a whisk for a couple of minutes so that the mass becomes homogeneous and fluffy. You can even whip everything up with a fork - it doesn't matter. Then add the butter, which you either melt and cool beforehand, or just use a very soft one (take it out of the refrigerator in a couple of hours). Combine the butter with the egg mixture.

Mix everything to get a homogeneous, thin dough. In consistency, it will be like sour cream 20% fat. You don't need to stir the dough for a long time - just put everything together. If you want to achieve the smoothness of the dough, in finished form the muffins will not come out loose and fluffy, but will be tight and clogged.

We spread the dough into portioned molds for about half the volume. I have silicone ones, but I still lightly greased them with vegetable oil. We put the cupcakes in hot oven and bake for 20-25 minutes at 180 degrees.

Cupcakes in tins (simple recipe)

Delicious homemade muffins

Like many adults, I have a sweet childhood memory of simple Soviet cupcakes with raisins and curd cakes, which were sold in all canteens and culinary areas. It was very tasty! Therefore, even now, as soon as I see ruddy cupcakes with a wavy skirt on the counter ... my hand is still reaching out to buy.

Modern store-bought cupcakes from cafeterias and cafes still taste good, but those cupcakes sold in pastry departments seem to have shrunk in size and slightly lost their taste. Something wrong is added there. Do you think so too?

And after a visit, where a friend treated me to excellent soda cakes with kefir and margarine, which she served hot with a generous portion of ice cream and a glass dessert wine, I decided to remember my childhood and cook my own.

I baked 3 options: and kefir muffins: with butter (with candied fruits) and in vegetable oil (with raisins).

Cupcake recipe

In general, friends, I have already said a lot, let's move on to the recipe for muffins in tins. I propose the simplest, inexpensive and very successful one - with kefir and vegetable oil. The taste is great, especially on the 2-3 day after cooking, when kefir acidity appears. Just don't come off.

Can be cooked in portioned tins or as larger pie cakes.

Cupcake recipes

I give options for the composition, the cooking process is the same.

1. Composition of kefir cupcakes

for about 24 portions of muffins

This is the simplest, most inexpensive and very successful composition - with kefir and vegetable oil. The taste is great, especially on the 2-3 day after cooking, when kefir acidity appears. Just don't come off.

Kefir (, yogurt, yogurt) - 2 glasses;
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, be guided by the density - like sour cream);
Soda - 1 teaspoon slaked with vinegar or lemon juice / or a sachet of baking powder;
Vanilla sugar - sachet (optional);

2. The composition of the lemon curd muffins

Girls, recently baked, it's amazing! This muffin dough doesn't need any filling. Taste - sparkling curd, with pleasant sourness... The muffins are sweet enough, but the lemon overcomes the sweetness and harmonizes the flavor. Very juicy. Very tasty!

I took cottage cheese and kefir in half, but it is possible in other proportions, they are both sour. If you take more kefir, the dough will become thinner - then more flour will be required. If the cottage cheese is dry and you do without kefir, then you will have to take less flour. Or add a little water (milk) to the dough.

Cottage cheese (fat) - 0.5 cups;
Kefir - 0.5 cups (top up cottage cheese in a glass with kefir, if there is no kefir, you can just cottage cheese or sour cream);
Lemon (orange can be used) - 1 large (grate on fine grater whole - and peel and pulp. Or grind in a blender);
Eggs - 2 pieces;
Sugar - 1 glass;
Salt - a pinch;
Vegetable oil - 1 glass (or 2/3, as you like);
Baking powder - 2 teaspoons;
Flour - about 1 cup (the dough should be viscous and thick, like very fat sour cream... Add flour if the dough is thin).

How to cook

Preheat the oven: up to a temperature of 180 С
Make 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 a thick (like sour cream). Quench the soda with vinegar or lemon juice, add it to the dough, stir. Add raisins or other dried fruits or berries. Stir again.
Bake muffins: f Grease the muffin muffins with butter, fill them 2/3 full with dough and send to the preheated oven. Bake muffins on a shelf above average, temperature 180 degrees C (20-30 minutes). Ready-made muffins - golden brown on top and a very tasty smell flows from the oven.

Portion cupcakes in silicone molds. The baking sheet holds 2 tins for a total of 12 muffins. That is. the recipe requires 2 baking sheets.

You can check the readiness of a large cake with a wooden stick - pierce it in an inconspicuous place and remove. If the stick with lumps of dough - the pie is raw, if it is smooth - ready!

Cupcakes are ready!

You can add raisins, prunes or dried apricots to muffins, candied fruits - 0.5-1 glass. Rinse everything beforehand, soak for 20 minutes, rinse and dry again. Large pieces cut dried fruits. Here's a 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 cake on yogurt with lemon and orange). There are a lot of options. Imagine.

When to eat cupcakes

Ready-made muffins can be eaten immediately - hot (they will be crumbly and very fragrant), or cooled (covered with a towel or clean cloth) and eat.

Or - cool, put in a bag, close hermetically and eat in 1-2 days or later. Such muffins will be the tastiest, they will ripen, the dough will be more oiled, the characteristic sour-cheese taste of their fermented milk base will appear, reminiscent of curd dough... Don't come off.

Delicious muffins on kefir.

These are butter muffins. Delicious, but on vegetable it turned out tastier!

What butter is best for cupcakes

She decided not to use margarine in principle, so as not to doubt the quality of the product. And I realized that for biscuit dough cupcakes most the right oil- vegetable (preferably olive) or margarine (the same vegetable oil).

Fatty drops of vegetable oil abundantly soak the dough crumbs, making them more juicy and somehow luxurious, savory. But butter (of the same weight or volume) does not do the job. To soak baked goods well, you need to take 2 times more of it. It is expensive and it is not a fact that the dough for muffins with butter will turn out much better than cupcakes in vegetable oil.

In general, if someone wants to bake muffins with butter or margarine, take a double rate 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 are guaranteed good result- take vegetable oil (1 rate).

Baking soda or baking muffins

Friends, in the composition of the baking powder (buckpulver, baking powder) includes the same soda and acidic additives(which, when combined with a liquid and heated, react with this soda). Therefore, you can make the dough with baking soda (extinguishing it with vinegar or lemon juice) and with baking powder (just adding it to the dough).

Soda begins to emit carbon dioxide at the time of its quenching with an acidic liquid. That is, this bubbling mixture loosens raw dough immediately, at the time 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 claim that the soda dough should be infused and fermented (30 minutes or more), I do not really understand what the mechanism is, what justifies such insistence. If anyone can substantiate the need for this physicochemical process - write, it is very interesting to know.

If you use a baking powder, then the reaction with the release of gas begins only when the dough is heated in the oven. And only then the flying bubbles begin to loosen the dough.

A cross-section of a muffin with cheese and dill, here you can clearly see the passages that make air bubbles, flying up and loosening the dough. Open the photo in a separate window, read the recipe.

What tins to take for cupcakes

Cupcakes are:

in the shape of big pie(with and without a hole), in the form of a log (long box) - this is 1 pie for several servings;
small portions, for 1 portion (like cakes or cookies).

The first form is rectangular and deep, the second is for portioned rounded muffins, this was prepared by Marina in the recipe for Walnut-Chocolate Cake.

Small muffins can be baked in almost all muffin and muffin (filled muffins) tins that have fairly high sides (4-5 cm).

That is, the cupcake (both small and large) should not be flat and long, but bulky - beaten into a ball, with a large internal space. And in shape, it strives not to a plane, but to a filled ball, cube or parallelepiped. Then the inside of your muffins will have a lot of tasty and juicy muffin pulp, rather than the dried edges of the baked goods.

Therefore, traditional forms with wavy edges (large and small), 6 or 12 cupcake tins in the form of hearts, roses, truncated pyramids or cones are perfect for small cupcakes. And the most perfect shape for cupcakes, this is a mold in the form of a cup or a coffee cup (as they are aptly called in English cupcakes - a pie in a cup).

Flip the cupcake pan

Large muffins can be baked in deep cake tins (sides at least 4 cm) - round, rectangular or square. Or in a form with a hole, from which muffins are made with a hole in the form of a wreath or donut.

I baked this cake with prunes. Click on the photo, the recipe will open.

Shape with or without hole

For a whole cake with a large amount of dough, tall tins with a hole are good. The bore of the baking dish allows tall cakes and muffins to bake in the middle.

In the usual form, such a large tall cake or cake 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 cake does not grab inside yet.

And, still, you run the risk of getting baked goods with heavily browned edges and a raw center. And in a mold with a hole, the middle has already been taken out and hot air easily bakes the dough along the contour of this groove. Or do not fill the entire volume of a tall form without a hole, pour a little less dough so that its layer can be guaranteed to bake (rely on your experience + properties of the form and oven).

Small hole tins, however, are not always suitable for baking small muffins. The space that the hole takes away often makes the sides of the cake too thin, and baked goods can feel dry and harsh to you. Therefore, for small cupcakes, it is best to use simple molds without holes.

How to lubricate cupcake tins

Silicone molds should be lubricated with vegetable or butter.

You can do the same with metal molds, china cups, or other muffin tins.

Paper molds (disposable) are inserted into regular (reusable) and filled with dough. And ready-made cupcakes are obtained - each in an individual package. Nice and comfortable. Photo: hstuart.dk

Large muffin tins can be sprinkled and bread crumbs, but for silicone it is not necessary at all (there is enough oil, nothing sticks to it).

Everything portioned forms for cupcakes can be laid out with special disposable tins from parchment paper... Then you do not need to grease the dishes, just insert the wavy pleated piece of paper into the mold. And put the cake dough there. The paper folds give the cupcakes a beautiful corrugated shape, prevent them from sticking to the dishes and serve as an elegant candy wrapper for portioned baked goods.

How to pour muffin dough into molds

During the baking process, the muffins grow and expand in volume. Therefore, the tins should be filled only 2/3 full with cake batter.

If you have a large filling of kesov, then you can lay it like this: pour 2/3 of the entire dough. Lay out the filling. Pour the remaining 1/3 of the dough, as in (very tasty).

This is how we lay out the filling in chocolate muffin.

This is a banana and prune chocolate muffin in a cut.

Which shelf to bake cupcakes on

Experience has shown that it is best to place the muffins in the oven on a higher shelf. If you leave molds with dough on the middle shelf of the oven, they risk burning from the bottom and not have time to brown on top.

How to store cupcakes

Unfilled cupcakes can be stored in tin can or in a plastic bag for a long time, until they become stale (2-4 weeks, as it turns out. If you do not gobble it up). But the place should be cool, not hot. You can generally, over time, put them in the refrigerator.

And if the muffins are stuffed, the filling can ferment and spoil as in ordinary pies... Therefore, depending on the additives, the shelf life of the muffins may be shortened.

All our tips and cooking secrets relate to muffins made with this and similar biscuit dough recipes. If you make cupcakes from yeast dough, there will be other rules and tips suitable for yeast baked goods.

Bon Appetit!