Cupcakes - sweet rich pastries from flour, sugar, eggs, dairy product and fat. The structure, density, size and flavorings of the product depend on the chosen recipe. Muffins are prepared with soda or yeast, and may have additions in the form of nuts, raisins, chocolate, and candied fruits.

Classic cupcakes have long been part of Slavic cuisine. Traditionally, these baked goods had a cylindrical, oblong shape and mandatory getting ready for a wedding and big church holidays- Christmas and Easter.

Nowadays, portioned cupcakes either with filling inside or glazed with melted chocolate or fondant are gaining popularity. Many recipes for this dessert allow you to prepare it every day, and not just on holidays. Let's take a closer look at the various cupcake options in silicone molds and recipes with photos.

Main differences between desserts

The closest ancient relative of the cupcake is the Easter cake, and its foreign relatives are considered to be muffins and cupcakes. But before we consider delicious recipes cupcakes, in order not to get confused in concepts, you should figure out whether there is a fundamental difference between all these names.

• The dough for any cake is prepared with the obligatory presence of fat. It may be vegetable or olive oil, margarine, spread, butter. It is this component that distinguishes the product from other sweet baked goods.
• The shape of the cupcake varies depending on the desired size. Previously, it was a pie-shaped type with or without a through hole. Nowadays they are becoming more common portioned recipes cupcakes in silicone molds for the oven.
• The muffin is always shaped like a small cake, always miniature.
• In terms of their composition, muffins are practically identical to cupcakes. And although the ingredients are the same, their proportions are always different, resulting in heavier muffins.
• Process of creation these two desserts are also different. For muffins and Easter cakes, all components are mixed together without a clear, strict sequence. When baking muffins, dry ingredients are mixed in a separate bowl, wet ingredients in another, and only then everything is whisked together.
• Cupcake- portioned dessert with cream. The base of the cupcake can be either a cupcake or a muffin. This can be baked goods with filling or additives. The main thing when creating a cupcake is to make a cream cap on top of the product to make a mini-cake.

Simple Cupcake Recipes

Regular sweet dessert options will come to the rescue when an unexpected guest appears on the doorstep. The ease of their preparation using the most affordable products makes cupcakes very popular.

Microwave muffin recipe

When you really don’t have time, you can bake a cupcake quickly and easily for breakfast or a snack for the whole family. Appliances. Portioned mini cupcakes will be ready faster than you get ready for work.

Recipe ingredients:

• Flour 3 tbsp. spoons
• Cocoa 2.5 tbsp. spoons
• Sugar 3 tbsp. spoons
• Baking powder ¼ teaspoon
• Milk 2 tbsp. spoons
• Egg 1 pc.
• Vegetable oil 2 tbsp. spoons

Cooking method:

1. Separately mix all dry ingredients: sifted flour, sugar, cocoa powder and baking powder.
2. Beat the eggs until foamy. Mix butter and milk into them. Combine dry and wet ingredients together. Ready dough Place in molds and bake at maximum microwave power for about 5 minutes.
3. It is better to control the baking process after 2-2.5 minutes. If the cake is not yet baked, give it up to 3 more minutes. Sprinkle the finished product with powder.
4. Lovers of coffee taste can add another 1 teaspoon of instant coffee when creating the dough, and chocolate fans can add drops of any color.

Baking with kefir

Kefir cupcakes in silicone molds turn out fluffy and sweet without much fuss in the kitchen. A classic recipe served with any jam, honey or melted chocolate.

Recipe ingredients:

• Egg 3 pcs.
• Kefir 2 cups
• Sugar 1 cup
• Flour 4 cups
• Margarine 200 gr
• Sunflower oil 1 tbsp. spoon
• Soda 1 teaspoon

Cooking method:

1. Melt the margarine (preferably in a water bath) and then cool. Beat the eggs with sugar with a mixer into a fluffy, homogeneous mass. Pour in all the liquid: kefir, margarine, odorless vegetable oil. Add baking soda. The reaction of soda with kefir increases the fluffiness of the finished product, so you should not quench soda with vinegar.
2. Sift the flour with a sieve and add to the rest of the ingredients. Mix everything thoroughly, avoiding lumps, until you get a mass like thick sour cream.
3. Bake muffins for 15-20 minutes at 180-190C.
4. This simple recipe for a cake in the oven makes it possible to create new culinary masterpieces based on it. Milk or sour cream can easily cope with the absence of kefir. And you can add nuts, candied fruits, and dried fruits to the dough. The recipe for cupcakes with raisins in heart-shaped molds will show you how to please a loved one every day.

Recipes for cupcakes with cottage cheese

To make your baked goods not just tasty, but as healthy as possible, just bake cottage cheese muffins in silicone molds according to recipes for children, those losing weight, and those with a sweet tooth. Such simple recipes without oil, they will completely compensate for the need for sweets for everyone and saturate the body with useful minerals.

Diet mini cupcakes

The diet should not be bland and tasteless. There is no need to limit yourself to sweets when you can eat a cupcake while staying in shape.

Recipe ingredients:

• Cottage cheese (low fat) 180 gr
• Egg 2 pcs.
• Kefir 10 tbsp. spoons
• Oat bran 6-7 tbsp. spoons
• Lemon juice 2 teaspoons
• Sweetener 8-10 tablets
• Water 1 tbsp. spoon
• Soda ¼ teaspoon

Cooking method:

1. Turn oat bran into flour using a blender. Rub dry cottage cheese through a sieve to get rid of lumps. Dissolve sweetener tablets in hot water.
2. Beat the eggs well into a fluffy foam. Pour lemon juice, sweet water and kefir into them. Mix the ingredients. Add oatmeal and grated cottage cheese to them. Mix the ingredients well into a homogeneous mass. Add baking soda last.
3. Preheat the oven to 180C. Pour the dough into portioned silicone molds. The simplest oil-free cake recipe will allow you to enjoy dessert in 20-25 minutes.

Pumpkin cottage cheese cupcakes for children

Children love sweet baked goods with additives. Increasingly, classic raisins and nuts are being replaced by fresh fruits, berries, and citruses. But nothing will cheer up children like bright and fragrant pastries. Pumpkin with cottage cheese is a healthy option for breakfast, snack or dessert.

Recipe ingredients:

• Cottage cheese 300 gr
• Egg 3 pcs.
• Sour cream 3 tbsp. spoons
• Flour 2.5 tbsp. spoons
• Sugar 90 gr
• Pumpkin 200 gr
• Cinnamon 8 gr
• Orange zest 1 tbsp. spoon
• Vanilla sugar 30 gr

Cooking method:

1. For this dessert, pumpkin should be of bright, juicy varieties. Peel the skin from a piece of fruit and cut into pieces. Bake the pumpkin in the oven until soft. Blend the cooled vegetable with sugar, cinnamon and vanilla sugar.
2. In another bowl, grind the cottage cheese. Add sour cream, sugar, zest to it, beat in the egg. Mix well. Add sifted flour and mix everything again.
3. Fill the silicone molds in the following order: fill ½ of the mold with dough, then a layer of pumpkin puree, and then again a thin layer of dough.
4. Such sponge cakes in silicone molds are baked in a preheated oven for 20-30 minutes at 165-180C. Golden crust on top of the product indicates the readiness of the dish.

Avid sweet tooths and chocolate lovers can prepare another type of cottage cheese muffins, watch the video

Unusual recipes for muffins and cupcakes

Imagination and the desire to diversify dessert pastries will allow you to independently invent new ones. original recipes. And if desired, each type of cupcake can become a beautiful little cake with cream, which you won’t be ashamed to serve to guests.

Dessert with boiled condensed milk

In addition to sugar, boiled condensed milk will add additional sweetness to the cupcake. Acting as a filling, it harmonizes perfectly with the biscuit base of the muffin.

Recipe ingredients:

• Egg 1 pc.
• Vegetable oil 200 ml
• Milk 200 ml
• Flour 250 gr
• Sugar 80-100 gr
• Baking powder 1.5 teaspoons
• Boiled condensed milk½ can
• Vanilla sugar to taste

Cooking method:

1. Stir the egg, sugar and vanilla sugar until smooth. Pour milk and butter into them and mix again.
2. Sift flour and baking powder into liquid mixture. Ready dough fill silicone molds, pour 1 tbsp into them. spoon. Place 1 teaspoon of boiled condensed milk in the middle of each mold, cover it with a thin layer of dough on top.
3. Bake the fragrant cake for about half an hour at 180C.
4. In baking portioned desserts, not only boiled condensed milk is used. Its liquid version is often a sugar substitute, which only improves the taste. So, a large marble cupcake with condensed milk in a silicone mold, if decorated correctly, can become a real holiday cake. And the recipe for this a simple miracle you will find here.

Festive Rainbow Cupcake

A multi-colored oven quick cake will be a wonderful end to any festive feast. Sweet creams will help diversify rainbow cupcakes and give them different flavor notes.

Recipe ingredients:

• Flour 190 gr
• Sugar 150-180 gr
• Vegetable oil¾ cup
• Egg 1 pc.
• Yogurt 125 ml
• Soda ½ teaspoon
• Vinegar ½ teaspoon
• Food coloring

Cooking method:

1. This recipe uses a version of muffin batter. Sift flour into a separate bowl, add soda and sugar. Mix dry ingredients.
2. In a second bowl, beat the egg with a whisk. Pour yogurt, vegetable oil and vinegar into it. Stir liquid ingredients.
3. Mix the dry ingredients into the liquid ingredients 3 times, stirring them constantly. Divide the resulting dough into 4-5 equal parts. Mix a little food coloring into each part.
4. Place 1-1.5 tablespoons of each type of dough into the molds, alternating them. Rainbow muffins are baked at 190-200C for about 20-30 minutes.
5. Cream will give the finished cupcakes a festive look: you can prepare a protein meringue, make cheese, butter or custard. Decorate the top of each cupcake according to your imagination.
6. Jamie Oliver, a famous English chef, offers a large selection of cupcakes, muffins and cupcakes. Find a simple recipe for berry muffins with cream.

Everything you need to know about baking

After reading the recipes, the question arises: why? we're talking about about baking specifically in silicone molds? Yes, because using them has a huge advantage - the muffins are perfectly baked, do not burn and are easily taken out. And such forms are light and compact, easy to wash and store.

The offered cupcakes in silicone molds and recipes with photos allow you to navigate through the variety of products, giving you the opportunity to choose an option to suit your taste. But in order for baking according to any recipe to come out perfect, you should remember a few simple tips, which will help both the novice housewife and the skilled cook.

• The melted butter used in the dough should be room temperature. If it is hot, the eggs and flour will cook, but the cake will not rise.
• It is better to soak the raisins and candied fruits you use first, so they do not dry out. And so that they are evenly distributed throughout the entire form, they should be lightly rolled in flour.
• To ensure that the dough for muffins in a silicone form prepared on a biscuit base is soft, airy and evenly baked, it is better to add the whites whipped into a tight foam at the very end of the kneading.
• To make the dough structure more delicate, use 2 yolks instead of a whole egg.
• If the product is not baked evenly, when the top burns and the middle remains raw, you should cover the baked goods with food paper.
• When laying out the dough in forms, you need to fill it ½ or ¾, but not more, because... the dough rises well.

Miniature delicious and airy cupcakes (muffins) will quickly become a favorite of any housewife! I started baking muffins myself quite recently, but I fell in love with them the first time, or rather, from the first time I made them!

What is the difference between cupcakes, muffins and cupcakes?

I myself began to wonder, what is the fundamental difference between cupcakes, muffins and cupcakes? As I understand it, the difference is, in principle, not so significant and critical that you panic too much that you will incorrectly call a muffin a muffin or a cupcake.

Cupcakes. Traditional French pastries. First, the butter was mixed with sugar, and then other ingredients were gradually added, making the muffins porous, tender and airy.

Muffins. English pastries, the basis of which is: “wet” ingredients are mixed with wet, and “dry” with dry. In this case, the dough is kneaded by hand, and the airy, delicate texture is created by using baking powder or soda.

Cupcake. A miniature cake, which is now baked in paper forms intended for cupcakes and muffins. The base contains the same ingredients as for cakes, so there is no specific exact recipe for cupcakes.

All three types of cupcakes can be baked in any form (silicone or paper) and can have a wide variety of additives - nuts, shavings, chocolate, berries, dry fruits, cream, etc.

So, to prepare cupcakes in a silicone mold, you will need:

• Milk (1 glass for about 15-20 pieces);
• The same amount of sugar;
• 2 eggs;
• 2 cups of flour;
• Slaked soda or baking powder;
• Vanillin;
• A pinch of salt;
• 3 tablespoons of vegetable oil.

A simple recipe for cupcakes in a silicone mold

I took 1.5 cups of milk, almost three cups of flour and a little less than one and a half cups of sugar and I got 20 muffins. To ensure that the dough always turns out airy and light, there is one rule that I mentioned above: “Mix dry with dry, and liquid with liquid.”

That's what we'll do now, let's start with liquid. First of all, you need to beat the eggs. Everything is mixed by hand, since the dough is very tender and mixes well with other ingredients.

Add milk and mix.

I poured 4 tablespoons of vegetable oil and mixed the liquid base again.

In a separate container, I mixed sugar and flour. Then I added salt and vanillin, you can add baking powder, but I made the dough light and fluffy with slaked soda.

I extinguished a teaspoon of soda, stirred and again poured in the remaining flour mixture.

The dough should resemble the consistency of thick sour cream.

Grease or place in molds paper molds and fill a third with dough, as the muffins rise well. Place in the preheated oven until done; bake for about 20 minutes. The readiness of the muffins can be determined by the golden cap, as well as by a dry toothpick - pierce the middle of the muffins with a toothpick, take it out and if it remains dry, it’s ready.

These are the cupcakes (muffins) that come straight out of the oven!

You can experiment with this recipe, for example adding nuts, raisins, chocolate, cocoa, fruits or berries to the dough. Any filling will only add a unique, exquisite taste, and each time on your table the cupcakes will open in a new way! For example, try doing !

Cook with pleasure, and I, Myself, a Happy Housewife, will delight you with delicious, proven and simple recipes!

When I want to bake something delicious for tea, I remember cupcakes. I remember how happy I was with my mother’s cupcakes as a child; they always turned out so soft and fluffy.
I believe that the most delicious and beautiful cupcakes should definitely have a high top, and it’s also convenient to hide a variety of fillings in them.
Unfortunately, my mother’s cupcake recipe has long been lost, but I managed to find one very similar. I bake fluffy cupcakes in silicone molds with milk, the recipe with photo is very simple, all the products are available and always at hand. However, there is one condition: all products must be at room temperature. I'm sure you'll like these too.

Ingredients:

- 400 gr. flour,
- 200 gr. Sahara,
- 1 glass of milk,
- 2 eggs,
- 0.5 cups vegetable oil,
- 1 tsp. soda,
- 1 packet of vanillin.

How to cook with photos step by step

1. Mix eggs and sugar in a bowl, beat well with a whisk. It is best to use a mixer or blender.




2. Add milk, beat again until smooth.




3. Add vegetable oil and soda, mix. Soda must be quenched with vinegar.






4. Place flour and vanillin in a bowl and mix thoroughly with a whisk. You don’t need to knead the dough for a long time, otherwise the cupcakes won’t rise and you won’t get beautiful hats.




5. The consistency of the dough will resemble thick sour cream. Leave it alone for 10-15 minutes.




6. Fill the molds with the dough, greased with a small amount of oil. Since the cupcakes rise well, there is no need to pour the dough to the edges; leave about 1 centimeter. Silicone molds do not need to be greased with oil; muffins do not burn in them.






7. Bake cupcakes with milk in an oven preheated to 180 degrees for about 25-30 minutes. At the same time, make sure that they do not burn on top. Place the hot muffins on a plate, cover with a lid, and let cool. This way they will remain soft and fluffy for a long time. Cooled cupcakes can be carefully sprinkled powdered sugar or cover with glaze.




8. By the way, great cupcakes This recipe can also be obtained if you add filling to them during baking. It can be berries, chocolate and much more. Bon appetit! I also suggest you try these

If you have never baked anything yourself, then the most The best way To cope with the task is to bake such cupcakes in silicone molds, a recipe with photos especially for beginners in the kitchen. Why? Firstly, we will take a very easy-to-prepare dough that rises perfectly, the cake will be soft, airy and not too sweet. Secondly, silicone molds allow you to remove the cupcakes in their original form. There is no need to grease anything, sprinkle with breadcrumbs, or line with baking paper. I just poured the batter into the mold, put it in the oven and after half an hour brought out perfectly baked muffins. In silicone molds, baked goods almost never burn (if you follow the baking time, of course). If these are your first cupcakes, add raisins to them. If you already feel confident as a baker, make chocolate chip cupcakes.

Ingredients (for 6 standard cupcakes):

• butter - 110 grams;
• sugar – 5 tablespoons,
• raisins (or chocolate) - 100 grams;
• eggs - 2 pieces;
• soda - 0.5 teaspoon;
• fresh lemon or vinegar to extinguish soda;
• salt - a pinch;
• flour - 145 g (a full glass of 250 ml);
• powdered sugar for sprinkling.

A simple recipe for cupcakes in silicone molds

Melt the butter and add sugar to it. Using a mixer, combine sugar and butter until the sugar crystals are completely dissolved. (If you don’t have a mixer, stir the butter and sugar with a regular fork or whisk.)

Then add the eggs into the dough and use the mixer again. Mix the mixture thoroughly for 2-3 minutes.

Sift the flour into a bowl with the dough and add soda, slaked with lemon juice or vinegar. The extinguishing process is quite simple. In one hand we hold a spoon with soda directly above the bowl of dough, in the other - half a fresh lemon. Squeeze the juice from the lemon directly onto the baking soda. It hisses and pours into the dough. Then we mix everything. The result is a semi-liquid dough.

It's time for chocolate. IN classic recipe For cakes prepared according to GOST, raisins are used. But you can replace it with what you like. These could be candied fruits, crushed nuts, white or dark chocolate chips, or even small berries. In this case, we used chocolate, or rather chocolate drops intended for baking flour products. Lightly break the drops and add them to the dough. Why did we add chocolate last? The fact is that chocolate tends to melt and color the dough. dark color. To avoid this, it is better to add the chocolate chips last, keeping them in the freezer for 2-3 minutes before doing so.

Mix the dough with chocolate (we act carefully) and fill the silicone molds to 2/3 of the height.

The dough will increase significantly in volume during baking and the cupcakes will exceed the volume of the molds. There is no need to grease the molds with anything. One of the advantages of such silicone molds is that flour products are easily removed from them. In addition, there is enough fat in the muffin batter, which will provide additional protection in case the muffins “stick” to the surface of the molds. I place the molds directly on a baking sheet, because on the wire rack the soft bottom of the mold can bend and then the bottom of the muffins may turn out to be deformed.

Bake the cupcakes in an oven preheated to 180 degrees for 30 minutes (from the moment it is warmed up).

Take the finished cupcakes out of the molds and sprinkle with powdered sugar. Bon appetit!

Chocolate muffins in silicone molds

After classic raisin muffins, be sure to try baking chocolate muffins. They are exceptionally delicious. The dough is kneaded with a spoon; no special equipment is needed. At the same time, you will learn how to melt chocolate in a water bath (oh horror, how easy it turns out to be!). The recipe shows how to bake muffins in a solid silicone mold for six muffins. It tends to bend when you transfer it to the oven, so you must immediately place it on a wire rack or baking sheet and send the entire resulting structure into the oven. Exact recipe and entire process with step by step photos.

Orange cupcake in a silicone heart shape

This recipe could become a hit in your culinary collection. One of the most delicious cupcakes I know. Ripe fresh oranges go into the dough. You will learn how to remove the zest from them using a very ordinary grater. You will find out how incredibly fragrant the dough can become if you add just a little fresh zest to it. The cake turns out bright red, the smell is intoxicating, the taste is magical. Recipe for two medium-sized silicone molds. Can also be baked as small muffins. The ingredients include homemade candied fruits from orange peels. But you don't have to add them. If you decide to make them, then on the page with the cupcake there is a link to.

Chocolate cake with choux pastry in silicone mold

I was able to bake this bright, almost black chocolate cupcake only because I had a silicone mold with a hole in the middle. The cake batter is boiled with baking soda - this is the process that makes the cake so black - and becomes mega sticky. It is almost impossible to remove such a cake from a regular mold with wavy edges. And it slides out of the silicone on its own after it has completely cooled down. Moreover, the relief curves turn out shiny! The recipe is suitable for those who already have experience homemade baked goods. Cupcake recipe.

Homemade cupcake recipes in silicone molds with butter, milk, sour cream

2018-07-10 Marina Vykhodtseva

Grade
recipe

3757

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

22 gr.

Carbohydrates

40 gr.

398 kcal.

Option 1: Classic cupcakes in silicone molds

Homemade cupcakes cannot be compared with the store-bought equivalent. It always turns out tastier, and is very simple and even quick to prepare. In the traditional recipe, the dough is made exclusively on butter. Although, in order to save money, you can take a little margarine or even make a complete replacement. Food grade silicone molds do not require lubrication. These ingredients are enough to make 6 mini cupcakes.

Ingredients

• pack of butter;
• 7 spoons of granulated sugar;
• 4 eggs;
• 7 g baking powder;
• 175 g flour.

How to make classic mini cupcakes in silicone molds

Measure out the flour. If there are no scales, then simply take one full glass and a third of the second. Mix with ripper and sift. Measure remaining ingredients according to recipe.

Cut the butter into pieces and place in a bowl. It is advisable that it be thawed, in which case the whipping process will take no more than seven minutes. Immediately add sugar and start working with the mixer until it is completely dissolved.

Add chicken eggs to the oil one at a time and continue beating. Then add flour, stir, put all the dough into molds. You should have six miniature cupcakes.

Place the prepared dough in silicone molds in the oven and bake the cupcakes for 35 minutes. Then cool for ten minutes, shake out of the molds so that the bottom does not become damp from the silicone. Temperature 180.

Even sweet baked goods need to add a pinch of salt. This minor ingredient changes the taste for the better.

Option 2: Quick recipe for simple cupcakes in silicone molds

Food grade silicone molds are ideal for baking cupcakes not only in the oven, but also in a regular oven. microwave oven. It turns out even much more convenient than in a mug or cup. The cupcakes are smooth, pop out perfectly, and can be greased and decorated with something.

Ingredients

• 60 ml fresh milk;
• a couple of tablespoons of butter;
• 15 grams of cocoa;
• 3 grams of ripper;
• a little powder;
• 40 grams of sugar.
• 35 grams of flour;

How to quickly make simple cupcakes

Add sugar to milk and add butter, stir. Add cocoa and baking powder to the flour, salt and a pinch of vanillin if desired. Stir both mixtures separately, then combine in one bowl. Let's make the dough. It will be fluid. Stir until smooth.

Transfer the mixture into molds and fill halfway. We put them in the microwave, trying to maintain the same distance between them. Turn on the oven and cook for exactly two minutes and 30 seconds. Power 750 W.

After the signal, we are in no hurry to open the door. We wait at least three minutes, but it’s better to leave it for five. Remove the cupcakes and shake them out of the molds. Decorate with powder.

There are similar recipes for muffins with the addition of eggs, sour cream or kefir instead of milk, and various other additives. It is not advisable to try to replace the ingredients in this option yourself; the cake simply may not bake.

Option 3: Fragrant kefir muffins in silicone molds

It’s hard for kefir dough to fail. Baking from it is always light and fluffy, if you don’t forget about the soda. By the way, since the product contains a lot of acid, it does not need to be extinguished with lemon or vinegar.

Ingredients

• a cup of kefir;
• two eggs;
• 11 g soda;
• a couple of pinches of cinnamon;
• half a spoonful of zest;
• 0.29 kg flour (preferably sifted);
• 50 g candied fruits;
• 140 g refined sugar;
• 35 g butter.

How to cook

Mix sugar, eggs, add kefir and butter. Whisk lightly and leave to dissolve for a few minutes. Then shake again and add soda.

Add aromatic substances to the flour; zest and cinnamon are indicated here. Also great for Christmas gingerbread mix. Vanilla won't be out of place here either. Pour everything into stirred kefir.

Mix and add candied fruits. If they are large, you can cut them. Then immediately distribute the dough into silicone molds, filling them to two-thirds of the height.

Place the molds in the oven, it is better to immediately place them on a baking sheet, bake for 22 minutes. Planting and cooking at 180 degrees. Let the cupcakes cool for about fifteen minutes, then remove from the pans.

Vegetable oil in this recipe can be replaced with melted margarine or cooking oil. If necessary, add raisins instead of candied fruits.

Option 4: Cupcakes with raisins in silicone molds

Raisins can be added to absolutely any dough. This ingredient will not spoil it. But muffins made with butter and sour cream are especially successful. Vegetable oil is also added, but in small quantities for softness.

Ingredients

• eggs - 4 pcs.;
• 160 g sugar;
• sour cream - 2 tbsp. l.;
• 2 tablespoons of oil;
• 12 g soda;
• raisins - 90 g;
• 1.5 tbsp. flour;
• 0.5 packs of butter.

Step by step recipe

Sour cream with melted butter, raw eggs and just rub it well with sand. Mix until smooth, add a pinch of salt and then add vegetable oil.

Raisins should be washed well and mixed with half a glass of flour. Pour the rest of the flour into the dough and mix. Then add slaked soda, and finally add flour and raisins. The dough should be homogeneous; it is important to thoroughly dissolve the soda in it.

Pour the raisin dough into silicone molds, filling just above half. Place in the oven at 210 degrees, then reduce to 170. Bake for half an hour.

Dry raisins are not tasty, it is advisable to soak them in warm water, then squeeze, you can dry on a paper towel.

Option 5: Sour cream cupcakes in silicone molds

Sour cream in baking perfectly replaces both liquids and partially fats. It's great for cupcakes. And you don't need to look for the freshest product. Sour cream that has stagnated in the refrigerator is also good. The fatter it is, the better.

Ingredients

• a pair of eggs;
• sour cream - 120 g;
• 220 g flour;
• oil - 50 ml;
• 150 g sugar;
• 6 g ripper;
• salt, vanilla.

How to cook

Place eggs, sand, salt in a convenient bowl, you can also add vanilla. Whisk it all together a little. We don't need fluffy foam, so we don't need to take out the mixer.

Add sour cream to the dough, stir again until the sugar dissolves, then add refined oil.

All that remains is to add flour and ripper. Vanillin optional. Cinnamon and zest also make great muffins. Knead the dough with the same whisk and place it in silicone molds.

Place the half-filled pans into the oven. There the cupcakes will cook for 25 minutes. Planting and baking at 180 degrees.

If the sour cream is liquid, then it is advisable to immediately add a little more flour to the dough, otherwise it may fall in the oven. When using a thick product, you can add a couple of tablespoons of milk. Steep dough will not fall in the oven, but the cake will turn out dry and may crumble.

Option 6: Easter cupcakes in silicone molds

Easter cake is a great alternative to Easter cakes. Miniature products made from silicone molds look especially interesting. They can also be decorated with icing and multi-colored dragees. If you don’t like the fudge option given below, you can choose another recipe.

Ingredients

• 130 g sugar;
• four eggs;
• 280 grams of flour (be sure to sift);
• 70 grams of raisins;
• 1 protein;
• 4 spoons of powder;
• 5 ml lemon juice;
• 85 ml oil;
• 6 grams of ripper (partial spoon);
• 1 tsp. grated zest;
• dragee for decoration.

How to cook

Rinse the raisins and let them stand in warm water for about five minutes. Squeeze, dry, often roll it in flour to distribute evenly, which can also be done.

Simply mix flour, zest and baking powder, vanilla if desired. Beat eggs and sand until stiff foam and add refined oil. And then lemon juice. Mix all this with flour, add prepared raisins.

Place the Easter dough into small molds and bake. To make a small hat, fill a little more than 2/3 of the height. Planting temperature 180, check readiness with a splinter.

Beat the egg white until stiff, only after that add powder and at the very end add a little lemon juice. Grease the cooled cupcakes and sprinkle with colored dragees. Or we make fondant and decorate Easter cupcakes in a different way.

Possible day of filling Easter cupcakes Do not use raisins in silicone molds. And multi-colored candied fruits, a mixture of dried fruits, but be sure to stick to the specified amount.

Option 7: Chocolate cupcakes in silicone molds

The ingredients listed below make approximately twelve cupcakes. If there are fewer silicone molds, you can separate the ingredients. Just don’t forget to do this in proportion so that the cupcakes turn out.

Ingredients

• 180 g sugar;
• cocoa - 3 spoons;
• 110 g butter;
• 150 ml milk;
• eggs - 3 pcs.;
• 50 g chocolate;
• 230 g flour;
• a little salt;
• ripper (bag).

How to cook

Place the oil in the microwave or heat it on the stove until hot. Add sugar and cocoa, add milk and salt. After adding these ingredients, the oil will cool.

Pour the chocolate dough with pieces into molds and immediately bake at 180 degrees. On average, this will take from 17 to 22 minutes.

You can also use Nesquik cocoa for this recipe, but in this case we take 6 spoons and slightly reduce the amount of sand so that we don’t end up with a cloying pastry.

Option 8: Milk cupcakes in silicone molds

Milk produces not heavy, but light and fluffy muffins. They are somewhat reminiscent of buns or cakes. If desired, you can even cover them with glaze or simply pour a little filling into the dough: nuts, seeds, dried fruits.

Ingredients

• 190 g sugar;
• milk - 190 ml;
• a pair of eggs;
• 11 g soda;
• 95 ml oil;
• 390 g flour.

Step by step recipe

Mix sand with eggs. We immediately take a large vessel. Beat the duet until fluffy.

We take vegetable oil, but only without the smell. Pour into the eggs and mix lightly. Pour in milk. It is advisable to use a product at approximately the same temperature. Sift the flour on top. Let's make the dough.

We extinguish the specified amount baking soda vinegar, pour in and stir. Immediately pour the mixture into the molds and place in the oven. It is undesirable for such a dough to stand for a long time, it loses its splendor.

Planting and baking cupcakes with milk is done at 180. If they are in small silicone molds, then after 20 minutes you need to check the readiness. If the forms are not the smallest, then the time increases to half an hour.

The recipe does not indicate the amount of vinegar, but to extinguish the soda, a full spoon is enough, or we take approximately the same amount of lemon juice. It also perfectly neutralizes the unpleasant taste of ripper.

Option 9: Mini cheese muffins in silicone molds

It’s incredibly convenient to make mini cupcakes with cheese in silicone molds. They bake well, don’t stick, and make a great appetizer, breakfast, or snack. Here is a recipe from Italian cuisine.

Ingredients

• flour - 290 g;
• 470 g cheese;
• ripper - 10 g;
• 0.24 l milk;
• egg;
• sugar - 30 g;
• 120 g butter.

How to cook

If the butter is soft, you don't have to melt it. Add eggs and milk to make the muffins brown, add sugar. Be careful with salt. If there is a lot of it in the cheese, then a couple of pinches is enough. We rub everything. Add dry ingredients.

Grate the cheese finely. Add in parts to the dough so that the chips do not stick together, stir, and transfer to silicone molds.

We fill the silicone molds to ¾ of the height, place them in the oven and cook at 175 degrees for 25 minutes.

Italian cheese muffins turn out incredibly tasty with the addition of various hot and fragrant spices; Provençal herbs fit perfectly into such dough.

Option 10: Cupcakes in silicone molds with filling

In silicone molds it is very convenient and easy to prepare cupcakes with filling. For filling you can take thick jam, marmalade, chocolate or paste; here is the recipe with boiled condensed milk. An affordable and universally loved product.

Ingredients

• a glass of oil;
• one glass of milk;
• 80 g sugar;
• 0.5 cans of boiled condensed milk;
• egg;
• 1.5 tsp. ripper;
• 240 grams of flour (almost two glasses).

How to cook

In a bowl, mix one large egg with sand and milk, add butter, add salt and shake well. Add flour along with the ripper, after which the dough is almost ready.

We scoop up the mass with a spoon and place it in silicone molds, filling them a third full. Half of the cake batter should be used. Next we lay out boiled condensed milk. Just scoop it up with a spoon and place it in the center. Cover with a new portion of dough. Bake the cupcakes with filling for half an hour at 180 degrees.

Cupcakes should not be taken out of the molds immediately; they may wrinkle and sag. But you can’t leave them in silicone for a long time. The bottom may become wet and damp.