Test for cupcakes in silicone mold. Biscuit cupcakes in silicone molds: a recipe for delicious pastries with filling

Step by step recipes making fluffy biscuits

2018-09-29 Natalia Danchishak

Grade
prescription

2460

Time
(min)

servings
(people)

In 100 grams of the finished dish

8 gr.

5 gr.

carbohydrates

52 gr.

285 kcal.

Option 1. Classic biscuit cupcake recipe

Biscuit dough is a universal basis for desserts. You can bake one large cake, then cut it and layer it with cream, or make cupcakes. They can be diversified by adding berries, pieces of chocolate or fruit to the dough.

Ingredients

• chicken eggs - four pcs.;
• vanillin on the tip of a knife;
• fine-grained sugar - an incomplete glass;
• wheat flour - 200 g.

Step by step recipe for biscuit cupcakes

Break the chilled eggs into a deep cup, add fine-grained sugar and beat until a stiff foam is obtained.

Sift the flour in small portions into the egg mixture, continuing to beat at low speed. Add vanilla and mix gently with a spoon.

Distribute biscuit dough on silicone molds, filling them two-thirds. Place them in the preheated oven. Bake at 180 C. The time depends on the size of the molds. Check readiness with a wooden toothpick. Remove cupcakes from molds, place on a wire rack and cool, dusted with powder.

The main secret of successful biscuit baking: beat the dough in one direction only. To make the egg mass quite dense, you can beat the whites separately from the yolks.

Option 2. A quick recipe for corn biscuit muffins with berries

A quick and easy recipe for delicious cupcakes. The basis of baking is biscuit dough, mixed with corn and rice flour. It turns out low-calorie and tasty cupcakes. Juiciness will be added fresh berries.

Ingredients

• corn and rice flour - half a glass each;
• four large eggs;
• 100 g of any fresh or frozen berries;
• a glass of fine-grained sugar.

How to quickly make biscuit cupcakes

Turn the oven temperature to 180 degrees. If you are using fresh berries, strip them of all excess, wash and put a few pieces on the bottom of silicone molds. Frozen berries lay out without defrosting.

Break four eggs into a bowl, pour a glass of granulated sugar. Beat with a mixer until a fluffy light mass is obtained. Sift into egg mixture cornmeal, beat for a couple of minutes and enter the sifted rice. Stir gently.

Pour berries into silicone molds biscuit dough. Send to a preheated oven and bake for 20 minutes. Remove the muffin pans from the oven, place on a board, cover with a towel and leave to cool completely.

You can bake cupcakes for children in figured silicone molds. When serving, pastries are poured with condensed milk, jam or sweet berry sauce. corn and rice flour you can cook it yourself by grinding cereals in a coffee grinder.

Option 3. Sponge cakes with cherries

Biscuit dough for cupcakes is kneaded without butterfat and soda. Despite this, pastries are lush, light and very tasty. Thanks to the addition of cocoa, cupcakes will get a pleasant chocolate flavor. The cherry will smooth out the sweetness of the baked goods and make them very juicy.

Ingredients

• twelve berries of ripe cherries;
• three chicken eggs;
• 50 g cocoa powder;
• a glass of fine white sugar;
• a glass of high-grade flour;
• a pinch of vanillin;
• 80 ml of oil grows.

How to cook

In a deep cup, combine large chilled eggs with white sugar and vanilla. Beat at high speed until a dense thick foam is obtained. Without stopping the whipping process, we introduce vegetable oil in a thin stream.

Combine flour with cocoa powder, stir and sift the mixture in small portions into the egg-butter mixture. Knead with a spatula with gentle movements from the bottom up.

Wash the cherries, dry them and remove the pits. Roll the berries in flour. If using frozen cherries, thaw them first. Temperature oven turn on 180 C. Moisten silicone molds with water. We spread the dough over them, filling them by two-thirds of the volume. We put two cherries in each form. We send it to the oven and bake for half an hour. We cool the finished cupcakes without removing them from the molds, crush with powder and serve with drinks.

Add only refined vegetable oil to the dough so that the pastry does not have an extraneous smell and taste. Knead the dough with a spatula with gentle movements from the bottom up.

Option 4. Sponge cakes with banana filling

Everyone knows that children are very fond of sweets. However, preservatives and dyes are often added to purchased baked goods. You can make cupcakes from natural products, which will be not only tasty, but also useful.

Biscuit dough ingredients:

• three eggs;
• half stack. fine white sugar;
• half stack. high grade flour.

Filling:

• one ripe banana;
• 50 ml of condensed milk.
• Powdered sugar for sprinkling - 20 g.

Step by step recipe

We drive the eggs into a deep cup, combine them with granulated sugar and beat with a mixer at high speed until a light, thick foam is obtained. The mass should increase several times.

Gradually sift the flour into the egg mass and gently knead with a spatula until an airy thick dough is obtained.

Remove the peel from the banana. Cut the fruit into small slices and put in a deep plate. Pour in the condensed milk and beat everything until you get a homogeneous creamy mass.

Grease silicone molds with oil. Fill them halfway with biscuit dough. Put a spoon on top banana filling and fill it with dough. We send the molds to the oven and bake for 20 minutes. We turn on the heating at 180 C. Before serving, crush with powder.

You can make your own powder by grinding sugar in a coffee grinder. Children will especially like baking if the muffins are baked in animal-shaped molds. Do not open the oven door during baking.

Option 5. Biscuit muffins with berries and chocolate

In order to prepare an effective and delicious dessert You don't have to spend a lot of time and effort. chocolate cupcakes with juicy berry sauce - ideal for a family tea party or a children's party.

Ingredients

• lemon;
• 180 g dark chocolate 70% cocoa;
• 50 g of natural honey;
• ½ pack of butter;
• 300 g of any fresh or frozen berries;
• five eggs;
• 30 g cocoa powder;
• 75 g of fine crystalline sugar;
• 15 g high-grade flour.

How to cook

My lemon, pour over with boiling water, wipe with a napkin. Cut in half and squeeze the juice from the halves into a saucepan. Add honey to it and pour two tablespoons boiled water. Stir and heat over low heat until boiling.

Wash fresh berries, if necessary, remove the seeds or stalks. Frozen use, pre-defrosted. Pour the lemon-honey mixture over the berries, mix gently and send to the refrigerator.

We turn on the oven at 180 C. Break the chocolate into small pieces. We put it in a saucepan and melt it in a water bath. Remove the container from the heat and add soft butter, cut into pieces.

Proteins are separated from the yolks. Grind the latter with a spoonful of sugar, avoiding the formation of foam. Whisk the egg whites with the remaining sugar until stiff peaks form. Combine the yolk mixture with the chocolate mass. Stir and add whipped egg whites. We continue to knead with gentle movements. Combine flour with cocoa and sift it into chocolate mass in small portions, mixing well. Divide the dough into molds and bake for ten minutes. Take the hot cupcakes out of the mold. Arrange berries on top and serve.

Cupcakes are prepared with a minimum amount of flour, so the pastries are low-calorie, with a rich chocolate flavor.

Delicious and easy baking recipes

Secrets and subtleties of making cupcakes in silicone molds. simple recipes chocolate, cottage cheese and muffins on kefir. Try it!

1 hour

280 kcal

4.71/5 (21)

Cupcake (translated from English - cake) is a pastry from dough, in which it is customary to add chocolate, raisins, nuts, jam, fruits and much more. Cupcakes can be prepared simply vanilla. The filling can be both sweet and not sweet. Most often, such confectionery is usually prepared for Christmas.

Today I will tell you the recipe for the most delicious cupcake! Or rather - a few recipes on how to cook sour cream at home.

Why are cupcakes so popular?

The popularity of cupcakes can be explained by the fact that they incredibly convenient and easy to prepare. You can easily take them with you for a walk, a picnic or, as a snack, to work. The beauty of these mini cupcakes is that they are versatile as a treat for kids and adults.

You can bake low-calorie muffins. Products for the preparation of such muffins can be found in every refrigerator. They are useful for children who need enhanced nutrition.

For example, adding walnuts improve brain function banana cupcakes- will cheer you up, and blueberries will have a beneficial effect on vision. So, today we bake tender biscuit cupcakes!

This is interesting to know: the cupcake is one of the few products that has been listed in the Guinness Book of Records.

Secrets and subtleties of cooking

This confectionery product is not difficult to prepare. To do this, you need to remember some subtleties and secrets:

• all ingredients must be the same temperature;
• the dough must be mixed fairly quickly, while gently mixing from the bottom up;
• whipped whites are a must add at the very end to the already prepared test;
• the confectionery product must be baked in a well-heated oven at a temperature of at least 200 degrees;
• during the baking process, do not move the forms with the dough, otherwise it will not rise;
• the first 20 minutes it is not recommended to open the oven or move cupcakes;
• for a more delicate and porous dough structure, instead of one egg, put two yolks;
• if inside the cupcake is still damp, and the top has already begun to burn, then cover it with paper and bake further until cooked;
• the product must be removed from the molds only after they cool down to maintain a beautiful shape;
• so that the muffin does not stick to the mold, you can grease it with a thin layer of butter before baking;
• if the mixture turned out to be too thin, add a little more flour, and if it is very thick, pour a little liquid (milk or kefir).

Easy Cupcake Recipes

There are many recipes. The simplest and most original are chocolate, cottage cheese and kefir muffins.

Chocolate cupcake - recipe with photo step by step

Components:

We prepare as follows:

1. Beat the butter with a mixer with powdered sugar until fluffy. Then add the yolks and whites to the mixture, while continuing to beat.
2. Add baking powder (or soda), milk and vanillin to the resulting mass. Mix everything thoroughly with a spoon.
3. Add chocolate. Sift and gradually stir in the cornmeal. It is not necessary that the dough be very thick, but not liquid, a creamy consistency.
4. We grease the forms with the thinnest layer of oil and spread the dough there with a spoon;
5. in preheated up to 200 degrees put the cupcakes in the oven and bake for about 25 minutes.

Cottage cheese cake in the oven - recipes with photos

Components:

• 250 g of soft medium fat curd mass;
• 1.5 tbsp granulated sugar;
• 2 medium or 3 small eggs;
• 100 g of milk margarine;
• 450 g flour (highest grade);

• 10 g baking powder;
• vanilla extract to taste;
• 50 ml of milk;
• 70 g raisins optional

Cooking instructions:

1. Combine warm creamy margarine with eggs, vanilla extract and granulated sugar. Beat everything with a mixer.
2. To this mass, stir in the cottage cheese, milk and beat further.
3. Then add baking powder and mix quickly the mixture should froth slightly.
4. Then sift the flour and add it to the mixture. Knead into a soft, slightly runny dough.
5. Wash and dry the raisins. Add it to the dough.
6. Put the dough into pre-greased molds and bake for half an hour with temperature 210 degrees.

Lung air dough, which many people like so much and is called a biscuit, refers to those classic recipes that everyone always succeeds in cooking. In this case, for a successful result, it is important to observe only two conditions: beat the dough well (and the electric mixer copes with this task perfectly) and bake at right temperature, which will not have time to dry the dough, but will have time to bake. Biscuit is most commonly associated with pie. But now portioned cakes and pies are becoming more and more popular. A mini-version of the pie is just a cupcake, so we bring to your attention simple biscuit cupcakes.

So, to prepare them, take:

a glass of sugar;

a glass of flour.

We will bake in silicone molds; if you have metal, you will additionally need oil to lubricate the molds.

This amount of products is enough for 12 cupcakes. You can make a half batch. Cooking time - up to half an hour, depending on the capabilities of the oven and your skill.

Biscuit cupcakes - preparation method:

We immediately put the oven on maximum for heating. While it is heating, we break eggs into a container suitable for working with a mixer (I have a half portion) and fill them with sugar.

Beat well with a mixer until a homogeneous foam is formed - it will not be strong.

Add flour, stir and continue beating. The dough at first is taken in lumps, but very quickly acquires uniformity and a beautiful white-yellow color.

Pour the dough into the prepared silicone molds. Forms must be filled not to the brim, but to half or 2/3 of the height of the mold, otherwise, when rising, the biscuit dough can “run away”.

I usually keep an extra couple of molds in reserve, where I merge the rest of the dough, if any remain.

In the oven, reduce the temperature to 180 degrees and place the molds there. We bake for 15 minutes, after which we check: if the cupcakes are not yet ready, they are not browned, and the stuck match comes out with the rest of the dough, we bake more, monitoring the process every minute.

I do not leave to cool in the oven, because. I have bricks there for even distribution of heat, and since they cool slowly, there is a great risk of burning the cupcakes after the fire is turned off. I put the forms with ready-made cupcakes on fireproof napkins or a cutting board and cover with a towel.

When the mold is cool, I take out the cupcakes.

The child is often asked to make them beautiful. Here all kinds of sprinkles come to the rescue. You can also use food coloring:

The dough according to this recipe is soft and finely porous. But to keep them fresh the next day, be sure to cover them with a towel: in the air they quickly lose moisture and dry out.

Wisenteta specially for the site Delicious recipes

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Today we will make cupcakes in silicone molds, the recipe of which is surprisingly simple. It will take very little time to cook, because you just need to mix all the ingredients and send them to the oven, and the products are baked as quickly as possible due to their small size. We add crushed pieces of ripe and juicy orange to the filling, which will allow us to get delicate and soft pastries with a slightly perceptible citrus aftertaste.

At will, you can always diversify this classic recipe muffins in molds, adding nuts, candied fruits, berries, chocolate or other ingredients to the dough. Biscuit is excellent "friends" with almost any sweet additives.

Ingredients:

• orange - 1 small (or 2-3 tangerines);
• flour - 1/2 cup (about 70 g);
• granulated sugar - 1/2 cup (about 100 g);
• baking powder dough - 1/2 teaspoon;
• eggs - 2 pcs.;
• powdered sugar (for decoration) - 1-2 tbsp. spoons.

A simple recipe for cupcakes in silicone molds

1. At the very beginning of the cooking process, we turn on the oven so that it has time to warm up enough, since the dough is cooked in a matter of minutes. Next, combine the eggs with sugar, beat with a mixer until a rich foam forms.
   
2. Mix the flour with the baking powder of the dough, and then, after sifting, pour into the egg-sugar mixture, beat.
   
3. Let's start preparing the orange - peel the citrus and remove the film from each orange slice with a knife. We get rid of all the seeds, and then cut the remaining pulp into very small pieces. You can replace the orange with 2-3 tangerines.
   
4. Draining the released juice, add chopped citrus fruits to the sweet dough. To enhance the taste and aroma, you can also add a little grated tangerine or orange zest. Mix everything thoroughly to distribute the citrus pieces evenly over the dough.
   

   How to make cupcakes in molds

5. Lubricate each silicone mold from the inside with vegetable oil. Next, distribute the dough. We fill the molds by about ¾, as the cupcakes will increase in volume.
   
6. We put it in the oven with a temperature of 180 degrees, wait about 20-25 minutes. During this time, the dough should rise and brown a little. To make sure that it is ready, we dip an ordinary match into soft pastries. If it remains absolutely dry, then the biscuit cupcakes in silicone molds are ready!
   
7. Carefully remove the cake from the mold so as not to damage the structure of the mini-cupcakes.
   
8. While the products have not had time to cool, sprinkle them abundantly with powdered sugar. Put on a dish, cool, and then serve soft and flavored cupcakes for tea.
   

For the sweet tooth, you can pour finished goods chocolate topping. Our delicious mini cupcakes are ready! Sweet, airy dough and citrus aftertaste - perfect combination. Enjoy your meal!

THE ALL TRUTH ABOUT SILICONE BAKING MOLDS - + MANY RECIPES

How to use silicone baking molds: nine important rules and interesting recipes for baking and jelly, in large and small forms and tablets. Good luck to you!!!

Many housewives have already appreciated the convenience of using silicone molds. Such forms are made from chemically inert silicone, which does not emit harmful substances when heated - it is from this material that medical implants are made.

Of course, if you want to not only use silicone baking molds, but also be absolutely sure of their safety, buy products from well-known, well-established companies.

Silicone is used to make all kinds of kitchen utensils- shovels, brushes, potholders, coasters for hot and even knives. However, the palm is occupied, of course, by silicone baking molds of various, sometimes the most bizarre forms.

If you are still not among their lucky owners, perhaps you simply do not know how to use silicone baking molds correctly. Then read the article and fill the knowledge gap!


. Rule 1
Silicone molds, unlike glass and metal molds, are more flexible, so you need to pour the dough into them when they are already on a baking sheet or wire rack. Otherwise, acrobatic manipulations are inevitable in an attempt not to spill batter and as a result, a spoiled mood and dissatisfaction with the form.

. Rule 2
Feel free to use silicone molds in any oven - gas, electric, microwave. Put them in the freezer too. Such forms can easily withstand temperature differences from -40°С to +240°С, therefore they are excellent not only for baking, but also for freezing.

. Rule 3
Lubricate the silicone mold before you start using, manufacturers recommend only once, the very first. I personally did not grease, and there were never any difficulties with taking out the finished baking. If in doubt and you are so calm, lubricate the mold before each baking - there will definitely be no harm from this. Just remember to wash the silicone mold with a mild detergent before you start using it.

. Rule 4
Please note that the baking time in silicone molds is almost the same as in regular ones. At least I didn't feel any difference. Also note that the crust is formed only on top, the bottom of the baking is moist.

. Rule 5
Take the cake out of the mold, letting it stand for five to seven minutes beforehand. Then simply tilt the mold to one side - the finished pastries will fall out of the mold without any effort on your part. If the pastries are still stuck and cannot be removed, bend the edge of the mold outward, since silicone allows you to do this without problems. Use a silicone or wooden spatula to pry up any cake or pie that has stuck to the side first. Do not use metal knives or forks to remove pastries - you will pierce the form “once”.

. Rule 6
Feel free to use silicone molds not only for baking pies and muffins, but also for cooking dishes from meat, fish, vegetables. Naturally, in this case, choose a round, rectangular or square shape.

. Rule 7
When buying, choose silicone molds with a minimum of decor, with smooth, even edges without small “carvings”. Otherwise, problems may arise both with removing the finished baking from the mold, and with the subsequent washing of this “thread”.

. Rule 8
Although baking in silicone mold and does not burn, anyway, after removing it, a thin layer of dough remains on the walls of the mold. To wash this layer, pre-soak the form for five to ten minutes in cool (this is important!) Water. Then carefully turn the mold inside out and rub it lightly with a soft sponge - the rest of the dough will come off without problems even from the smallest grooves. Do not use harsh abrasives.

. Rule 9

When storing, bend the silicone molds as you like, roll them into a tube, put them in narrow cabinets and in the far corners of the shelves - they will not crumple, do not deform and take on their original form instantly.

These are the basic rules that you need to know before you start using a silicone baking dish - as you can see, there are not very many of them and they are all quite simple.

Recipes for small silicone molds

Recipe1

CHOCOLATE BISCUITS IN THE MICROWAVE IN 5 MINUTES

"Teddy Bear" In general, cooking takes no more than 5 minutes: 2 minutes to prepare the dough and exactly 3 minutes in the microwave.
chocolate biscuit in the microwave for 5 minutes
1 small egg
4 tablespoons of milk
3 tablespoons vegetable oil
2 tablespoons (without top) cocoa or instant chocolate
2 tablespoons (no top) sugar
4 tablespoons (without top) flour
1 coffee spoon baking powder
Cooking:
Mix all dry ingredients, add egg, vegetable oil, milk until you get liquid dough,
put the mold with the dough in the microwave for exactly 3 minutes at maximum power
IMPORTANT: fill the form no more than 1/2, the dough rises strongly

Chocolate lemon cake in silicone mold

Ingredients: 4 eggs;

half a pack of margarine;

1 cup of sugar;

1 cup sour cream (or curdled milk)

2 cups of flour;

2.5 teaspoons of baking powder for dough;

1 bar of dark chocolate.

First you need to put the chocolate in a water bath to melt. Sift flour with baking powder. Separately grind margarine with sugar until smooth. Add eggs, beat a little with a mixer, then carefully add sour cream, mix with a spoon. Add melted chocolate and stir immediately until it is liquid. And then add flour sifted with baking powder. Stir with a mixer, but not for long. Pour into silicone moulds, flatten. Bake for about 20-25 minutes at 250 degrees. PS: Simply magical, they come out with grated chocolate and almonds. Grind almonds in a blender. But grated dry ingredients must be added flour! You can make lemon. To do this, add the zest of one lemon to the dry ingredients, and the juice of half a lemon to the "wet".

summer cake variant

Juicy blueberry muffin

200 g butter

200 g sugar

200 g flour

~ 200 g blueberries

4 eggs

1 tsp baking powder

2 tbsp powdered sugar (for decoration)

Mixer Beat butter with sugar and eggs. Sift flour, baking powder and dough mixture. Grease a cake pan with a thick layer of oil and sprinkle breadcrumbs. Mix blueberries with a small amount of flour (so that the berries are evenly distributed in the dough). Add to dough. Knead, put in a silicone mold, level and bake for ~ 40 minutes at 180-200 C. Remove the pie from the oven and leave for 10 minutes in the mold. Then invert onto a cake rack and cool completely. Sprinkle with sifted powdered sugar.

Ginger - lemon cake

Required products:

• 1.5 cups flour;
• 1 cup of sugar;
• 1 glass of sour cream;
• 3 eggs;
• 0.5 packs of margarine;
• 0.5 packs of baking powder;
• Lemon (zest and juice of half a lemon)
• 2 teaspoons grated ginger.

Beat eggs with sugar until sugar dissolves completely. Melt margarine, grate ginger and lemon zest. Mix eggs with sour cream, margarine, ginger and lemon zest. Add juice of half a lemon. Add flour and baking powder, mix with a spoon. Sprinkle the cake pan with flour. Put in the oven, heated to 220-250 degrees for 45 minutes. Drizzle with glaze (1 tbsp lemon juice, 1 tbsp water, 4 tbsp powdered sugar)

Almond cake in silicone mold

Ingredients: 4 eggs, 1 tbsp. Sahara,

3/4 cups starch

3 \ 4 cups flour, 1 \ 2 p. margarine,

3 art. l. oils,

1 1 \ 2 st. l. vinegar,

1 tsp powder before cookies

almond butter, powdered sugar.

Preparation: Mix flour, starch and cookie powder. Separate the yolks from the whites. Margarine with 3 \ 4 cups of sugar (leave 1 \ 4 for proteins) and beat the yolks. Gradually add to the mass, stirring constantly, vinegar and oil, a mixture of flour and starch, oil. Beat the whites until foamy, add sugar at the end and combine with the dough. We grease the form with fat, sprinkle with flour, and set to bake until the heated oven (180) for 50 minutes. Sprinkle chilled cake with powdered sugar.

Delicious cupcake in silicone mold

Recipe

Flour - 150 g
Starch - 50 g
Butter - 200 g
Sugar - 200 g
Egg - 5 pcs.
We need eggs and butter room temperature. Beat butter for 5 min. mixer.
Pour in all the sugar, continuing to beat for another 10 minutes.
Break all the eggs into a separate container and (IMPORTANT) pour literally a spoonful into the butter-sugar mixture, continuing to beat. This process of killing eggs takes 15 minutes, we need all the sugar to dissolve. Butter-egg mixture should be silky, smooth, very tender.
Sift flour and starch (several times). Pour the sifted mixture into our mass and stir thoroughly, not for long.
Pour the dough into silicone baking molds.
Preheat the oven to 180 degrees and put the cake on baking for 50 minutes.
We take out the cupcakes and leave in the form until completely cooled, transfer to a plate, sprinkle with powdered sugar.

cupcake recipe

Melt 200 grams of margarine over a fire, add 1.5 cups of sugar, 4 tablespoons of cocoa and 100 ml of milk. This should boil and cool down.
Beat 4 eggs separately. Add to cooled mixture, plus 1 cookie powder and 2 cups flour.
All this is well mixed and poured into a silicone mold. Bake 45 minutes. You can give nuts, raisins, candied fruits to the cake. Enjoy your meal!

Cake

For the test: 2 tbsp. flour;

250 gr./1p. margarine,

1.5 st. powdered sugar,

6 eggs

4 tbsp. butter spoons,

2 tsp powder for cookies

0.5 st. poppy and 0.5 tbsp. (25 gr.) coconut flakes,

2 tbsp cocoa.
Grind margarine with powder with a mixer, adding one yolk at a time. Next - add flour with powder to cookies, butter and grind. At the end, mix the dough with whipped whites into a thick foam. We divide into three parts. To one add poppy, to the second - cocoa, in the third - coconut flakes. Lubricate the form with margarine, sprinkle with flour, and spread the dough evenly: on the bottom - with coconut, then - with cocoa, on top with poppy seeds. Bake 45-50 minutes at medium temperature. Readiness can be checked with a toothpick.

Cupcake 2

Ingredients:
2 eggs
200g sugar
200ml sour cream 20%
300g flour
1/2 sachet of cookie powder
2 tbsp cocoa
100g dark chocolate
1 st. l cognac
100g butter
Cooking:
Beat eggs, add sugar and mix. Then add sour cream and stir until the sugar is completely dissolved. Add butter, flour, cookie powder and knead soft dough. Divide the dough into two equal parts, add cocoa to one and mix. Lubricate the baking dish with any fat. On a tablespoon, spread white and dark dough alternately in the middle. We bake for 50 min 170 C. The finished cake will cool down completely, pour it with chocolate: dark chocolate melt over low heat, adding 1 teaspoon brandy and 1 teaspoon water. It turns out striped like a zebra

Cupcake with filling

You will need: - flour 1 cup - sugar 3/4 cup - a little vanilla - soda 0.5 tsp. - baking powder 0.5 tsp - melted butter 40 g. - egg 1 pc. - milk 1/3 cup We immediately take all the ingredients put into a bowl and mix with a mixer or blender for 2-3 minutes, until smooth. These cupcakes can be baked with or without filling. Frozen blueberries and currants. We put the filling at the bottom of the mold, fill it with dough, and then mix it with a spoon so that the berries are not at the very bottom. Bake at 180 degrees for 25-30 minutes.

Chocolate muffins

First mix: 250g - flour 100g - cocoa 1 tsp. - Powder for cookies 1/2 tsp. - Soda 1/2 tsp - Salt Separately mix: 250g - sugar 100g - I melted the butter in the microwave and cooled a little 2 - eggs 200g - kefir 1p. - Vanilla sugar Then I combine everything and add 200g of chocolate

We spread the dough in a mold and bake for 25 minutes in an oven preheated to 200C.

Cake with raisins in strength icon form

cupcake recipe: 1 tbsp kefira 1 tbsp. sugar 2 eggs Grind all this. ext brew 100 g margarine, 1 tsp soda hydrated with vinegar, 1.5 tbsp. flour. Mix everything, add raisins, pour into a mold and bake at 180 degrees for about an hour. When cooled down a bit, sprinkle with powdered sugar.

Cupcake in the BREAD MAKER

Eggs - 3 pcs.
Butter (melt) - 70 g
Salt - a pinch
sugar - 200 g
Flour - 320 g
Juice of 1 lemon
Raisins - up to 100 g (as there are no raisins, dried apricots, dates are used)
Cognac - 2 tablespoons
1 tsp baking soda, quenched with vinegar (or 2 tsp baking powder) Whip the egg well with sugar and salt, add melted butter, cognac, lemon juice, flour, raisins and soda quenched with vinegar. As a rule, this cake is baked in a bread machine in the “Baking” mode for about 1 hour 20 minutes (approximately, the “Baking” program has 1 hour, and when it ends, it is turned on again and they look at the cake, as a rule, they add another 15 -20 minutes.). However, it also bakes well in the oven at t 180.

Cupcakes in silicone molds 3 minutes in the microwave

Quickly and deliciously prepare a cupcake in silicone molds! All it takes is 3 minutes.

4 tablespoons (tbsp) flour, 6 tbsp. sugar, 2 tbsp. cocoa, a pinch of vanilla - mix in a bowl. Beat 1 egg and add to a bowl, mix. 3 tbsp. milk, 3 tbsp. Pour the oil into a bowl and stir. The consistency of the dough is similar to sour cream. Add 1/3 teaspoon of soda quenched with vinegar. Pour into silicone molds (half the mold!) And place for 3 minutes in microwave oven then leave to cool for a minute. The cake will rise well during the baking process, and when it cools, it may settle a little. Easy to remove from silicone molds. We get 6 small cupcakes.

happy cooking and appetite!

Recipes for large silicone molds

Cupcake Bear Barney

Cupcake Bear Barney: 1 pack of margarine (grated),

0.5 l. kefir,

3 eggs, 1 cup sugar, 1 pack vanilla sugar, baking powder, 2 cups flour. Beat with a mixer until smooth. We put the form on a baking sheet, pour the dough on 2/3, put the oven on, bake, try the readiness with a toothpick.

Large silicone molds Quick recipe

2 eggs +1 tbsp. sugar = beat
0.5 cup sour cream
1 tsp quench soda with vinegar
0.5 packs (100 g) margarine melted
2.5 st. flour
50-70 g raisins
Mix everything together. Pour into a large silicone mold and bake for 20 minutes.

Recipe for any large silicone mold

175 g sugar

175 g butter

175 g raisins

140 g eggs

240 g flour

1/2 tsp baking powder for dough

a pinch of salt

Vanilla sugar

For this recipe, it is very important to stick to the exact amount of ingredients. It’s easy with eggs - 140 g is three medium eggs and I take a little protein. (But I still weigh by weight) We keep the butter at room temperature for half an hour, grind it with sugar with a blender or mixer until fluffy, add one egg at a time, beat well, the next egg, etc. Raisins are washed and dried on a paper towel. Add them to the oil mixture, add a pinch of salt and mix everything well. Separately Sift flour, baking powder, add vanilla sugar. Then carefully add the flour to the mixture with butter and mix well at low speeds (I do it just with a spoon). I grease the form well with oil, spread the dough and level the surface with a wet spoon. Urine than in water and make them a longitudinal deep cut on the cake. It then allegedly drags on, but when the cake starts to grow, it will manifest itself and will not give the cake the opportunity to burst where it needs to. The oven is preheated to 160 degrees, bake for approximately 80-100 minutes. Carefully remove from the mold, set to cool on a wire rack (so that it is not wet then), sprinkle hot with powdered sugar.

Lemon cake recipe fragrant pastries

10 eggs
1.5 cups sugar
250g butter
2 tsp powder in biscuits
2 lemons
400g flour

Boil one lemon for 15 minutes. cool and grind. Add 1.5 cups of sugar and beat add soft butter - beat Gradually add one egg yolk and beat. Add juice from another lemon. Mix flour with powder and mix with this mass. Separately, knock down 10 proteins and gently mix with the mass. Grease the form and sprinkle with breadcrumbs. Bake for 50 minutes at a temperature of 160g. Top with chocolate

Vanilla cupcake in silicone mold

kefir-0.5 st.
sugar-1 tbsp.
margarine-100 gr.
egg-2 pcs.
vanilla sugar - 1 p.
baking soda quenched with vinegar - 1 tsp
flour - 2.5 tbsp.
raisins, dried apricots,

powdered sugar

Mix kefir with sugar and vanilla sugar. Add eggs and beat. Then add melted and chilled margarine + soda, flour and mix thoroughly. The dough should not be too thick (as on pancakes, but a little thicker). Cut the dried apricots into cubes and, together with the raisins, roll in a small amount flour (so that they do not sink to the very bottom during baking). Add dried apricots and raisins to the dough, mix and put in a mold, oiled and sprinkled with semolina (on top with oil). Bake for approximately 30-40 minutes. Sprinkle the finished cake with powdered sugar.

Chocolate Cake Valentine

Dough:

½ cup unsweetened cocoa powder

½ cup hot water

¾ cup flour

¾ teaspoon baking soda

½ teaspoon salt

4 big eggs

1 ¼ cups granulated sugar

¼ cup vegetable oil

¼ teaspoon cream of tartar

White Chocolate glaze:

1 2/3 cups (11 oz package) white chocolate chips

1/3 cup milk

1 ½ cups unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 ½ cups (powdered) sugar

2 tablespoons unsweetened cocoa powder

Tip: Use standard measuring cups and spoons or scales for accurate measurements.

Process:

1. Preheat the oven to 200 degrees Celsius Prepare silicone heart mold or round cake pans: lightly grease the bottom of the pan

Tip: If you don't have a silicone heart shape pan, cut a heart shape out of paper to use as a template. Bake a cake in a round, silicone mold. After the cake is baked and cooled, use a sharp knife to cut the cake into a heart shape.

Dough:

1. In a small bowl, combine cocoa and hot water; movement until they are completely connected, smooth; set aside to cool.
2. In a small bowl, mix flour, baking soda and salt, sift or whisk together. Set aside.
3. In a large bowl with an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until frothy egg yolk becomes thick and lemon-colored. With the mixer on medium speed, gradually add 1 cup of sugar, either one tablespoon at a time, or in a very slow steady stream, taking 4 to 5 minutes to add all the sugar, and beating until the eggs and sugar are fully incorporated . Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture is even. the mixture will be thick and pale yellow in color.
4. With the mixer on medium speed, gradually pour the butter into the batter in a slow steady stream. Add vanilla and continue mixing for another 1 minute until everything is well blended.
5. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until combined, then add the remaining half, mix until completely combined, scraping down the sides of the bowl as needed.
6. Using a whisk or large rubber spatula, carefully fold the chocolate mixture into the batter.

1. In another large bowl and using clean whisks, beat the egg whites with an electric mixer until frothy. Gradually add remaining ¼ cup sugar, continue beating until stiff. Mix protein with dough. Bake:
2. Spoon the batter into the prepared silicone molds and smooth the surfaces with the back of a large spoon. Bake 20 to 25 minutes or until toothpick comes out clean. Remove from oven and pan on rack with chill wire to cool for 10 minutes, then remove cake from mold and place cake on chill rack to finish cooling. white icing:
3. On top of a double boiler, combine white chocolate chips and milk. Place a pot of boiling water (the top pot should not touch the water.) until the chips melt and the mixture is smooth. Remove from fire, add butter, vanilla and powdered sugar. Mix by hand or beat with a hand mixer for 2 to 3 minutes until the glaze is thick and smooth.

1. Divide icing in half, place ½ in a separate bowl. Add cocoa to ½ of frosting.
2. Spread White chocolate glaze between 2 layers and on top of the cake. Apply cocoa frosting to the sides of the cake.
3. Use a pastry bag to decorate the cake.
4. Enjoy your work

Recipes for jelly and ice in silicone molds

Ingredients:

600 gr. Curd.
300 ml of milk.
36 gr. gelatin,
180 ml of water
150 gr. Sahara,
50 gr. cocoa.

Combine cottage cheese with sugar and mix well.
Divide the mixture into 3 parts.
On the stove, heat 2 tsp. cocoa and 2 tbsp. milk, boil a little until cocoa dissolves. Cool and add cottage cheese and sugar to the first part.
Next, heat the milk (3 tbsp) with the rest of the cocoa (3 tsp), dissolve well and also add to the second part of the cottage cheese and sugar.
Then mix 300 ml of milk and 180 ml of water.
12 gr. gelatin, pour 160 ml of a mixture of water and milk and put in a water bath until completely dissolved, but do not boil.
Add dissolved gelatin to the first part of the curd and cocoa (light chocolate). Place this mixture in the freezer for 5 minutes.
Next, dissolve 12 gr. gelatin also in 160 ml of a mixture of water and milk and add to the white mass (without cocoa), you can also add crushed walnuts there.
Get the first part from the freezer, add another and put it back in the freezer for 5 minutes.
Then again 12 gr. dissolve gelatin in the remaining milk and water (160 ml), add to the 3rd part (dark chocolate) and pour into those parts of the jelly.
Now just refrigerate for 4-5 hours. Take out of the mold.
You can pour melted chocolate on top and sprinkle with a little nuts

Recipes for silicone molds

Barney Bear Baking Recipe

Any biscuit - on kefir, cottage cheese, jam, etc. - ideal for baking in silicone molds.

Everything that you are used to cooking in traditional baking dishes can be prepared in silicone molds.

In addition, silicone molds give us new opportunities. They make jelly, chocolate, make ice, which would be impossible to cook in metal molds. Many of the baking recipes that you will read in this article, we have tried ourselves.

Barney Bear Recipe

Ingredients (recipe ingredients):

1 pack of plums. oils, 1 tbsp. kefir, 3 eggs, 1.5 cups of sugar, 1 sachet of baking powder, vanillin (optional), 2 cups of flour, cocoa

Cream: melted chocolate or boiled condensed milk or chocolate peanut butter

Recipe:

Step 1: Beat eggs with sugar, add melted butter, kefir.

Step 2: Sift flour. Connect, knead the dough. Take 1/6 of the dough and add cocoa there.

Step 3: Mix everything until smooth and fill the bear molds by two thirds. Pour the paws of the bears with cocoa dough.

Step 4: Bake the Barney Bears at 180 degrees for about 30-40 minutes. Cool, take out of the mold.

Step 5: Chocolate melted in a water bath, or boiled condensed milk or chocolate-peanut paste, must be injected with a culinary syringe into already baked bears.

Recipe2

CAKE

3 eggs;
200 gr. margarine;
2 tbsp sugar;
2 tbsp. kefir;
1 tsp soda;
4 tbsp. flour.
raisin.
Grind eggs with sugar, add margarine (melted, but warm), kefir, add soda and flour, raisins. Mix the dough with a spoon, it should be like thick sour cream.
Forms half filled

Canelé recipe in silicone mold #4

Vanilla essence can be added for flavor.

Cooking time 1 hour + 24 hours, 8 servings, In 100 g - 380 kcal

500 ml milk

135 g flour