Sometimes you really want to please your loved ones with something tasty and sweet. For example, bake small cupcakes, otherwise they are also called muffins or cupcakes. For cooking we need silicone or paper molds, yeast-free dough and some filling ( boiled condensed milk, jam or marmalade).
Recipe for mini cupcakes with kefir
Ingredients for the dough:
- Margarine or little butter – 150 gr.,
- Eggs – 3 – 4 pieces,
- Sugar – 0.5 cups,
- Soda – 1 teaspoon (or baking powder for dough – 2 teaspoons),
- Kefir - 1 glass,
- Vanillin to taste
- Flour - 2.5 - 3 cups.
For filling:
- Jam or boiled condensed milk.
Place the butter in a deep plate and let it melt. Very convenient to melt in microwave oven.
While the butter is hot, add sugar and stir. Then break the eggs and beat everything together. Then add kefir, soda and vanillin to taste (I add about a pinch), beat everything with a mixer.
The last step is to add flour, about 3 cups. In the photo below you can see what the consistency of the dough should be - quite thick, like homemade sour cream. Beat the dough until all the lumps are gone.
Prepare silicone molds and a baking sheet. Before you start pouring the dough into the molds, turn on the oven to heat up.
Place some dough into the mold, up to about half. Then add a teaspoon of jam or boiled condensed milk. Place some more dough on top. So fill out all the forms. We use the remaining dough for the second batch of mini cupcakes (I made 2 batches of 12 cupcakes each).
Place the muffins in the oven to bake for about 15 minutes at 180 degrees.
Sour cream muffins recipe
Surely it happens to everyone that some food is in the refrigerator for a long time remain unclaimed and their shelf life is coming to an end. Just like that, I had sour cream accumulated and it was a pity to throw it away, so I decided to try making muffin dough with it. And it turned out very tasty!
Ingredients:
- sour cream - 350 grams (1 package),
- sugar - 0.5 cups,
- 3-4 eggs,
- flour - 2 - 2.5 cups,
- vanillin to taste,
- 2 teaspoons baking powder (or soda - 1 teaspoon),
- boiled condensed milk.
Beat eggs with sugar, add vanillin and soda, and then sour cream. Stir, add flour and stir (or beat) again. The dough should be thick. You can also add dried fruit pieces.
As in the first case, we put a little dough into muffin tins, then put a teaspoon of filling, in my case it is boiled condensed milk. Place some more dough on top of the filling. To decorate, I sprinkled the cupcakes with sprinkles. Bake at 180 degrees for about 20 minutes.
Mini cupcakes with sour cream are ready! 
These are the cupcakes silicone molds turn out. Lush and very tasty! By the way, to keep the muffins soft the next day, it is advisable to put them in a bag after they have cooled, of course.
Another great product for muffins is sour milk, especially if it's from homemade milk. The recipe is identical to the above.
Ingredients:
- butter or margarine - 100 grams,
- Sugar - half a glass
- Eggs - 3 pieces,
- Curdled milk - 1 glass,
- Vanillin - 0.5 tsp,
- Soda - 1 tsp,
- Flour - 2 - 3 cups.
For filling- boiled condensed milk or jam.
You need to melt the butter, you can do this in the microwave. While it is hot, add sugar and mix well. Then add the eggs, beaten in a separate bowl.
Now pour out the yogurt, add vanillin and soda, mix everything thoroughly.
Add eggs, vanillin, soda and yogurt 
Finally, add flour, about two cups. The dough should be similar in consistency to condensed milk, even a little thicker. If it turns out a bit runny, add more flour. Beat the dough thoroughly.
Lay out the dough, condensed milk and dough again 
Prepare the molds and turn on the oven. Place some dough into the molds, then condensed milk, then dough again. Bake for about 20 minutes at 180 degrees.
How to decorate muffins
Ready-made cupcakes can be decorated with frosting or cream; they will turn out especially great if you decorate them with pastry syringe. If there is none, you can use a regular bag, cutting off a small corner so that the hole is very small. Or use big medical syringe, without playing, of course.
Here are the most simple recipes cream and glaze.
Glaze:
- Egg white,
- Powdered sugar,
- Lemon acid.
Separate the egg white, add a couple of tbsp. spoons of powdered sugar and a pinch citric acid(or you can add a few drops of lemon juice) beat with a mixer until foam forms. To make the cream not boring, add food coloring.
Chocolate cream
Let me remind you that to prepare it you need to mix melted butter (half a stick), cocoa (4 tablespoons), sugar (to taste), milk and a little flour (1 - 2 tablespoons). Cook until thickened.
Oil cream (classic of the genre):
- Butter,
- Powdered sugar.
We use butter and powdered sugar in a 1:1 ratio, for example, for 100 grams of butter, you need 100 grams of sugar. It is advisable to keep the oil on the table for an hour so that it becomes soft. Then beat it together with sugar using a mixer until a creamy mass is formed. As with the icing, to make the decoration more impressive, add any food coloring to the cream, as well as a little vanilla to taste.
I offer you an excellent recipe for cupcakes in silicone molds, which are made with yolks. Sometimes after preparing various pastries, desserts and other dishes, there is a large number of yolks, which I often just don’t know where to use. It is for such cases that I offer you a recipe for yolk muffins, of which you need from 5 to 7 pieces. There are two options: add all 7 yolks or 5 yolks and 1 egg. Depending on how many pieces you need to use, choose your option.
These cupcakes are also made with milk, but you only need a little of it, only 100 ml. I add candied fruits to the dough as a filling, but if you don’t have them, you can replace them with nuts, dried fruits, apple pieces, poppy seeds or even chocolate.
I bake these cupcakes in small silicone molds, after which they have a hole inside that can be filled with different fillings. Additionally, I’ll show you how to decorate cupcakes at home with chocolate icing and curly sprinkles. I also suggest you see how to make them, which also turn out very tasty.
Ingredients:
- Butter – 120 g
- Sugar – 220 g
- Milk – 100 ml.
- Egg yolks – 7 pcs. (or 5 yolks + 1 egg)
- Wheat flour – 360 g
- Baking powder – 2 tsp
- Orange zest – 1 tsp
- Salt - a pinch
- Candied fruits - optional
Additionally:
- Milk chocolate – 50 g
- Milk – 2 tbsp
- Butter – 10 g
- Confectionery sprinkles - for decoration
How to make cupcakes in silicone molds
So, in order to make milk muffins in silicone molds in the oven, I first prepare the dough for them. Place softened butter in a mixer bowl and add sugar. Instead of butter, you can add margarine, or add them half and half.
I beat everything for 5 minutes, then add the yolks one by one, without stopping beating.
Then I pour in slightly warmed milk, add salt, orange or lemon zest.
Using a whisk or spatula, mix everything until smooth and there are no lumps.
I sift the flour and baking powder through a sieve, add to the rest of the dough and mix again.
I add the candied fruits last and stir again so that they are distributed evenly throughout the entire mass. Here is a simple recipe for milk cupcake dough in molds. In terms of consistency, it comes out quite thick, but with milk, that’s how it should be. Instead of candied fruits, you can add various other fillings, such as raisins, dried apricots, berries, pieces of fruit, chocolate and much more, to suit your taste.
Silicone molds do not need to be lubricated with anything, since the dough does not stick to them, is easily removed and bakes evenly. My first molds are very small, so I put only a teaspoon of dough in them.
Others, on the contrary, are larger and I put 2 tablespoons in them. Then I bake them in a heated oven at 180 degrees for about 20 - 25 minutes. I always check readiness with a wooden toothpick, which should come out dry.
Now I need chocolate frosting for the cupcakes to drizzle on top. Break the chocolate into a saucepan, add milk and butter. Then I put it on the fire and stir so that nothing burns. The chocolate should melt and become more liquid due to mixing with other ingredients.
I take the finished cupcakes out of the oven and out of the molds. They look rosy and appetizing.
WITH reverse side they have indentations that can be filled with any filling. Let them cool a little and then you can decorate.
Then I dip each cupcake in chocolate glaze, and sprinkle them with various confectionery toppings on top. Because soon New Year, then I wanted to add some Christmas trees and snowflakes to them. I like the recipe for milk muffins with candied fruits for its simplicity and ease of preparation.
Here is such an interesting and at the same time simple recipe for cupcakes in silicone molds. You can bake them from the same dough in paper or iron molds; the size here only affects the baking time. The cupcakes came out delicious, sweet, and I really like that there are candied fruits inside, try them too. Bon appetit!
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 the molds or place paper molds in them and fill a third with dough, as the muffins rise well. Place in the preheated oven until done; bake for about 20 minutes. The readiness of the muffins can be determined by the golden cap, as well as by a dry toothpick - pierce the middle of the muffins with a toothpick, take it out and if it remains dry, it’s ready.
These are the cupcakes (muffins) that come straight out of the oven!
You can experiment with this recipe, for example adding nuts, raisins, chocolate, cocoa, fruits or berries to the dough. Any filling will only add a unique, exquisite taste, and 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!
First, remove the margarine from the refrigerator and let it stand at room temperature. You can replace margarine with butter, then the muffins will have a more delicate taste. Rinse the raisins under running water, put them in a bowl and pour boiling water over them. Wait until the raisins swell.
Place a piece of margarine in a bowl and add a glass of sugar to it. Grind the mixture thoroughly. Then, one by one, add raw chicken eggs to the butter and sugar and stir everything with a whisk.
Flour premium sift through a sieve to saturate it with oxygen and get rid of lumps. Then add the flour to the bowl with the remaining ingredients. Quench the baking soda with vinegar and pour the mixture into a bowl. Instead of baking soda, you can use baking powder. Throw in a pinch of salt. Drain the raisins, squeeze them and add them to the bowl. Mix the ingredients thoroughly. Turn on the oven and preheat to one hundred and sixty degrees.
Take muffin tins. It is best to use silicone ones. Metal ones must first be greased with vegetable oil so that the dough does not stick to them. Fill the molds two-thirds full with batter, as the cupcakes will rise and increase in size during baking.
Place the molds with the dough in the oven and bake the muffins for forty minutes. Then remove the finished dish from the oven, cool, remove from the molds and sprinkle powdered sugar. Serve with tea or coffee.
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. Lush cupcakes on silicone molds I bake with milk, the recipe with photo is very simple, all the products are available and always on hand. True, there is one condition: all products must be 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 with powdered sugar or covered with frosting. 
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