But sometimes the food in the refrigerator is limited, and time is very short. It is in such cases that quick recipes are needed.

To prepare the most simple cupcakes At home you will need the simplest ingredients. Surely you have them. In general, the time is no more than 35 - 40 minutes, and the complexity is minimal, so you can handle it even if you come to the kitchen for the first time.

The simplest cupcakes can be decorated in a special way

Required:

• 4 eggs;
• 250 g flour;
• 250 g sugar;
• 200 g butter;
• 100 ml water;
• 100 ml milk;
• 20 g vanilla sugar;
• 1 tsp baking powder.

1. Melt the butter in the microwave or in a water bath. Using a mixer, beat it until fluffy.
2. While you beat, add sugar in a thin stream, followed by vanilla sugar.
3. Keep beating the mixture and add one egg at a time. As a result, when all the ingredients are collected, after 5 minutes of whipping you should get a creamy mass.
4. Add milk, beat everything again. Then add water and finally beat the mass, bringing it to homogeneity.
5. Prepare the oven by preheating it to 180 degrees.
6. While the oven is heating up, mix the flour with baking powder, add to our mixture and mix everything.
7. The molds should already be prepared and on the baking sheet. Fill each one two-thirds full and bake for 20 minutes.
8. After the specified time, the cupcakes should form golden crust and if there is, feel free to take out the cupcakes, let them cool for 5 minutes and serve for tea.

With milk

Milk muffins are special because they contain a secret ingredient. Milk cupcakes will be not only chocolate, but also with jam. The taste is very unusual, but you will definitely like it.

Muffins made with milk are especially satisfying

Ingredients:

• 1 tbsp. milk (fattier);
• 7 tbsp jam (any);
• 2 tbsp. flour;
• egg;
• 1 tbsp. Sahara;
• 1 tsp soda;
• 2 tbsp. cocoa powder;
• a pinch of cinnamon;

1. Mix all ingredients with a mixer until thick sour cream forms. Add dry ingredients first and then liquid ingredients. Lastly, add the jam.
2. Since the cupcakes will rise very well, you only need to fill the molds halfway.
3. Preheat the oven to 180 degrees and bake for 25 minutes.

On kefir

Cooking with kefir is a pleasure. You will surely like this simple recipe, since all the ingredients can easily be found at home.

But kefir muffins are easy on the stomach

What you will need:

• 250 g butter;
• 2.5 tbsp. Sahara;
• 200 g flour;
• 1 tbsp. kefir;
• 1 tsp soda;
• 2 eggs;
• a pinch of vanillin.

1. Melt the butter in the microwave, mix with sugar. Add vanilla sugar and mix everything again.
2. Next, add kefir and flour and get a viscous dough.
3. Prepare the molds by greasing them with oil and lightly dusting them with flour. It is best to use a pastry bag to place the dough.
4. Fill the molds two-thirds full
5. Preheat the oven and bake at 180 degrees for 25 minutes.

If you want to use the filling for such cupcakes, you can choose jam, jam, dried fruits, poppy seeds, fruits, nut butter, condensed milk. But the filling must be placed so that it is strictly in the middle, without touching the edges of the mold. Place one third of the dough, then the filling in the middle, followed by more dough.

With cottage cheese

The simplest muffins with cottage cheese in silicone molds can be done quickly, but only if you have chocolate in the house.

Curd cupcakes for tea

What you will need:

• 200 g cottage cheese (with high fat content);
• 200 g sugar;
• 200 g flour;
• 100 g butter;
• half a bar of chocolate (any kind);
• 3 eggs;
• 1 tsp baking powder.

1. Melt the butter in a water bath and mix with sugar.
2. Add cottage cheese to the mixture. If you choose grainy cottage cheese, then stir more thoroughly so that the mass is as homogeneous as possible.
3. Beat the eggs separately and add to the mixture.
4. Add flour by mixing it with baking powder. When the dough is ready, let it rest for 10 minutes.
5. Prepare the molds by greasing them with vegetable oil. Fill them halfway with dough.
6. Place a small piece of chocolate in the middle of each mold and cover the top with dough. Make sure that the molds are not filled to the brim, as the dough will still rise during baking.
7. Bake for 25 minutes at 180 degrees.

With cocoa

Cupcakes with cocoa turn out very tasty, and everything is as easy to prepare as possible.

Cupcakes with cocoa can be prepared for the holiday

Prepare:

• 3 eggs;
• 0.5 tbsp. Sahara;
• 0.5 tbsp. milk;
• ¼ stick of butter;
• 1.5 tbsp. flour;
• 4 tbsp. cocoa powder;
• 0.5 tsp soda

1. First, mix the eggs, sugar, add butter, which must first be melted.
2. Add milk and stir again.
3. Stir in flour, cocoa and soda. You should have a dough that flows slowly from a spoon - not too thick, but not runny either.
4. Prepare the molds by greasing them with oil, and set the oven to preheat at 180 degrees.
5. Fill the pans halfway and bake for 20 minutes.
6. When ready, decorate the cupcakes with powdered sugar.

As you can see, a simple recipe for cupcakes in silicone molds allows you to prepare delicious dessert for tea or coffee in a short time. By the way, about drinks. Read. It turns out amazing.

Recipes for delicious and easy-to-prepare baked goods

Secrets and subtleties of making cupcakes in silicone molds. Simple recipes for chocolate, curd and kefir muffins. Try it!

1 hour

280 kcal

4.71/5 (21)

A cupcake (translated from English as a cake) is a confectionery product made from dough, to which it is customary to add chocolate, raisins, nuts, jam, fruits and much more. Cupcakes can be prepared simply with vanilla. The filling can be either sweet or not sweet. More often, such confectionery products are usually prepared for Christmas.

Today I will tell you the recipe for the most delicious cupcake! Or rather, several recipes on how to make 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.

You can bake low calorie muffins. Products for preparing such baking can be found in every refrigerator. They are useful for children who need increased nutrition.

For example, adding walnuts will improve brain function, banana muffins will lift your mood, and blueberries will have a beneficial effect on your eyesight.

This is interesting to know: the cupcake is one of the few products that was included 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 have the same temperature;
• the dough must be mixed quite quickly, while gently stirring from bottom to top;
• Whipped whites are a must add at the very end to a ready-made test;
• the confectionery product must be baked in a well-heated oven at a temperature of at least 200 degrees;
• During the baking process, you cannot move the molds with the dough, otherwise it will not rise;
• It is not recommended to open the oven for the first 20 minutes or move cupcakes;
• for a more delicate and porous dough structure, instead of one egg you should put two yolks;
• if the inside of the cake is still damp and has already begun to burn on top, then cover it with paper and bake further until done;
• the product should be removed from the molds only after they have cooled down to maintain a beautiful shape;
• To prevent the baking from sticking to the pan, you can grease it with a thin layer of butter before baking;
• if the mixture turns out to be too thin, add a little more flour, and if it is very thick, pour in a little liquid (milk or kefir).

Simple Cupcake Recipes

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

Chocolate cupcake - recipe with photos step by step

Components:

Prepare as follows:

1. Beat the butter with a mixer with powdered sugar until a fluffy mass forms. Then add the yolks and whites to the mixture, 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 mix in cornmeal. The dough does not need to be very thick, but not liquid either. a creamy consistency.
4. Grease the molds with a thin layer of oil and spoon the dough into it;
5. In preheated up to 200 degrees place the cupcakes in the oven and bake for about 25 minutes.

Curd cake in the oven - recipes with photos

Components:

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

• 10 g baking powder;
• vanilla extract to taste;
• 50 ml 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. Add cottage cheese and milk to this mixture and beat further.
3. Then add baking powder and stir quickly, the mixture should foam slightly.
4. Then sift the flour and add it to the mixture. Knead a soft, slightly runny dough.
5. Wash and dry the raisins. Add it to the dough.
6. Place the dough in pre-greased molds and bake for half an hour. temperature 210 degrees.

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!

THE WHOLE 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 ease of using silicone molds. Such forms are made from chemically inert silicone, which does not emit harmful substances when heated - it is this material that medical implants are made from.

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.

All kinds of things are made from silicone kitchen utensils- spatulas, brushes, potholders, hot pads and even knives. However, the palm is, of course, occupied by silicone baking molds of all kinds, sometimes the most bizarre shapes.

If you are still not one of 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 ones, are distinguished by increased flexibility, 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 changes from -40°C to +240°C, so they are excellent not only for baking, but also for freezing.

. Rule 3
Manufacturers recommend lubricating the silicone mold before you start using it only once, the very first time. I personally didn’t lubricate it, and it was difficult to remove finished baked goods It was never. If in doubt, and it makes you feel better, grease the pan before each baking - it definitely won’t do any harm. Just remember to wash your silicone mold with a mild detergent before you start using it.

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

. Rule 5
Remove the baked goods from the pan after allowing it to rest for five to seven minutes. Then simply tilt the pan to one side - the finished baked goods will fall out of the pan themselves without any effort on your part. If the baked goods still stick and cannot be removed, bend the edge of the mold outward; fortunately, silicone allows you to do this without problems. First, pick up a stuck cake or pie from the side with a silicone or wooden spatula. Do not use metal knives or forks to remove baked goods - you will pierce the pan “at once”.

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

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

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

. Rule 9

When storing, bend the silicone molds in any way you like, roll them into a tube, stick them in narrow cabinets and in the far corners of shelves - they will not wrinkle, do not deform and will return to 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 BISCUIT IN MICROWAVE IN 5 MINUTES

"Little bear." In general, preparation takes no more than 5 minutes: 2 minutes to prepare the dough and exactly 3 minutes in the microwave.
Chocolate sponge cake in the microwave in 5 minutes
1 small egg
4 tablespoons milk
3 tablespoons vegetable oil
2 tablespoons (without top) cocoa or instant chocolate
2 tablespoons (without top) sugar
4 tablespoons (without top) flour
1 coffee spoon baking powder
Preparation:
Mix all dry ingredients, add egg, vegetable oil, milk until you get a liquid dough,
place the mold with the dough in the microwave for exactly 3 minutes at maximum power
IMPORTANT: fill the form no more than 1/2 full, the dough will rise greatly

Chocolate lemon cake in silicone mold

Ingredients: 4 eggs;

half a pack of margarine;

1 cup of sugar;

1 cup sour cream (or yogurt)

2 cups of flour;

2.5 teaspoons baking powder;

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 and 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 liquid. And then add the sifted flour with baking powder. Mix with a mixer, but not for long. Place in silicone molds and level. Bake for about 20-25 minutes at 250 degrees. PS: They come out simply magical with grated chocolate and almonds. Grind almonds in a blender. But grated dry ingredients must be added to flour! You can make lemon ones. To do this, add the zest of one lemon to the dry ingredients, and the juice of half a lemon to the “wet” ingredients.

summer cupcake option

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, sugar and eggs. Sift flour, baking powder and dough mixture. Grease a cake pan with a thick layer of butter and sprinkle with breadcrumbs. Mix blueberries with a small amount of flour (so that the berries are evenly distributed in the dough). Add to the dough. Stir, place in a silicone mold, level and bake for ~ 40 minutes at 180-200 C. Remove the pie from the oven and leave in the mold for 10 minutes. Then tip 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 is completely dissolved. Melt margarine, grate ginger and lemon zest. Mix eggs with sour cream, margarine, ginger and lemon zest. Add the juice of half a lemon. Add flour and baking powder, mix with a spoon. Sprinkle the cake pan with flour. Place 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 tbsp. l. oils,

1 1\2 tbsp. l. vinegar,

1 tsp powder for 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 (reserve 1\4 for the whites) and beat the yolks. Gradually add vinegar and oil, a mixture of flour and starch, and butter to the mixture, stirring constantly. Beat the whites until foamy, add sugar at the end and combine with the dough. Grease the pan, sprinkle with flour, and bake in a preheated oven (180) for 50 minutes. Sprinkle the cooled cake with powdered sugar.

Delicious cupcake in silicone mold

Recipe

Flour - 150 g
Starch - 50 g
Oil - 200 g
Sugar - 200 g
Egg - 5 pcs.
We need eggs and butter room temperature. Beat the butter for 5 minutes. mixer.
Add all the sugar and continue beating 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 the eggs takes 15 minutes, we need all the sugar to dissolve. The butter-egg mixture should be silky, smooth, and very tender.
Sift flour and starch (several times). Pour the sifted mixture into our mixture and stir thoroughly, not for long.
Pour the dough into silicone baking molds.
Preheat the oven to 180 degrees and bake the cake for 50 minutes.
Take out the cupcakes and leave in the pan until completely cooled, transfer to a plate and 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 all boil and cool.
Separately beat 4 eggs. Add to cooled mixture, plus 1 cookie powder and 2 cups flour.
Mix all this well and pour into a silicone mold. Bake for 45 minutes. You can add nuts, raisins, and candied fruits to the cake. Bon appetit!

Cake

For the dough: 2 tbsp. flour;

250 gr./1p. margarine,

1.5 tbsp. powdered sugar,

6 eggs

4 tbsp. spoons of butter,

2 tsp. cookie powder

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

2 tbsp. cocoa.
Grind margarine and powder with a mixer, adding one yolk at a time. Next, add flour and cookie powder, butter and grind. At the end, mix the dough with the whites whipped into a thick foam. We divide it into three parts. Add poppy seeds to one, cocoa to the second, and coconut flakes to the third. Grease the mold with margarine, sprinkle with flour, and spread the dough evenly: with coconut on the bottom, then with cocoa, and with poppy seeds on top. Bake for 45-50 minutes at average temperature. You can check readiness with a toothpick.

Cupcake 2

Ingredients:
2 eggs
200g sugar
200ml sour cream 20%
300g flour
1/2 packet of cookie powder
2 tbsp cocoa
100g dark chocolate
1 tbsp. l cognac
100g butter
Preparation:
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 into a soft dough. Divide the dough into two equal parts, add cocoa to one and mix. Grease the baking dish with any fat. Place one tablespoon at a time in the middle of the white and dark dough. Bake for 50 minutes 170 C. Cola, once the finished cake has cooled completely, pour chocolate over it: melt the dark chocolate over low heat, adding 1 teaspoon of cognac and 1 teaspoon of 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 Take all the ingredients at once, put them in 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 on 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. - Cookie powder 1/2 tsp. - Soda 1/2 tsp. - Salt Mix separately: 250g - sugar 100g - I melted butter in the microwave and cooled a little 2 - eggs 200g - kefir 1p. - Vanilla sugar Then I combine everything and add 200g of chocolate

Place the dough in the pan and bake for 25 minutes in an oven preheated to 200C.

Cupcake with raisins icon form

cupcake recipe: 1 tbsp.oil 1 tbsp sugar 2 eggs Grind all this. Ext. add 100 g margarine, 1 tsp slaked soda 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 slightly, sprinkle with powdered sugar.

CAKE 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 and dates are used)
Cognac - 2 tbsp.
1 tsp soda, quenched with vinegar (or 2 tsp baking powder) Beat eggs 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 maker 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 watched over the cake, as a rule, another 15 are added -20 minutes.). However, it bakes well in the oven at 180.

Cupcakes in silicone molds 3 minutes in the microwave

Let's quickly and deliciously prepare a cupcake in silicone molds! Everything will take 3 minutes.

4 tablespoons (tbsp) flour, 6 tbsp. sugar, 2 tbsp. cocoa, a pinch of vanilla - mix in a plate. Beat 1 egg and add to the plate, mix. 3 tbsp. milk, 3 tbsp. Pour the oil into a plate 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 leave for 3 minutes microwave oven, then you can leave it to cool for a minute. During the baking process, the cake will rise well, and when it cools, it may settle somewhat. It is quite easy to remove from silicone molds. We get 6 small cupcakes.

Happy cooking and happy eating!

Recipes for large silicone molds

Cupcake Bear Barney

Barney Bear cupcake: 1 pack of margarine (grate),

0.5 l. kefir,

3 eggs, 1 cup sugar, 1 pack of vanilla sugar, baking powder, 2 cups flour. Beat with a mixer until smooth. Place the mold on a baking sheet, pour in 2/3 of the dough, put the oven on, bake, and test for doneness with a toothpick.

Large silicone molds Quick recipe

2 eggs +1 tbsp. sugar = beat
0.5 cups sour cream
1 tsp quench soda with vinegar
Melt 0.5 packs (100 g) of margarine
2.5 tbsp. flour
50-70 g raisins
Mix everything together. Place in 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 follow exact quantity ingredients. With eggs it’s simple - 140 g is three medium eggs and I take a little protein. (But I still weigh it) Keep the butter at room temperature for half an hour, grind it with sugar in a blender or mixer until fluffy, add one egg at a time, beat well, the next egg, etc. Wash and dry the raisins paper towel. Add them to the butter mixture, add a pinch of salt and mix everything well. Separately, sift the flour, baking powder, add vanilla sugar. Then carefully add the flour to the mixture with butter and mix well at low speed (I just do this with a spoon). I grease the mold well with oil, lay out the dough and level the surface with a wet spoon. I wet it with water and use it to make a deep longitudinal cut on the cake. It will supposedly drag on later, but when the cake starts to grow, it will appear and will not give the cake the opportunity to burst where it should. 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 (to avoid wet sweat), sprinkle with powdered sugar while hot.

Lemon cake recipe fragrant baking

10 eggs
1.5 cups sugar
250g butter
2 tsp powder in cookies
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 yolk at a time and beat. Add juice from another lemon. Mix flour with powder and mix with this mass. Separately beat 10 egg whites and carefully mix into the mixture. Grease the mold and sprinkle with breadcrumbs. Bake for 50 minutes at a temperature of 160 degrees. Pour chocolate on top.

Vanilla cupcake in silicone mold

kefir-0.5 tbsp.
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 cooled margarine + soda, flour and mix thoroughly. The dough should not be too thick (like pancakes, but a little thicker). Cut the dried apricots into cubes and roll together with the raisins in a small amount of flour (so that when baking they do not sink to the very bottom). Add dried apricots and raisins to the dough, mix and place in a mold greased with oil and sprinkled with semolina (butter on top). Bake for approximately 30-40 minutes. Sprinkle the finished cake with powdered sugar.

Chocolate Valentine's Cake

Dough:

½ cup unsweetened cocoa powder

½ cup hot water

¾ cup flour

¾ teaspoon baking soda

½ teaspoon salt

4 large eggs

1 ¼ cups granulated sugar

¼ cup vegetable oil

¼ teaspoon cream of tartar

White Chocolate glaze:

1 2/3 cups (11 ounce 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 a silicone heart mold or round shapes for the cake: lightly grease the bottom of the pan

Tip: If you don't have a silicone heart mold, cut a heart shape out of paper to use as a template. Bake the cake in a round silicone mold. Once 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; move until they are completely connected, smooth out; set aside to cool.
2. In a small bowl, combine 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 foamy and the egg yolk is thick and lemon-colored. With mixer on average speed Gradually add 1 cup 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 evenly distributed. the mixture will be thick and pale yellow in color.
4. With mixer on medium speed, gradually pour butter into dough in a slow, steady stream. Add vanilla and continue stirring for another 1 minute until everything is well combined.
5. With mixer on low speed, gradually add about ½ of the flour mixture, mix just until combined, then add remaining half, mix until thoroughly combined, scraping down sides of bowl as needed.
6. Using a whisk or large rubber spatula, gently fold the chocolate mixture into the batter.

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

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

Recipes for jelly and ice in silicone molds

Ingredients:

600 gr. Cottage cheese.
300 ml milk.
36 gr. gelatin,
180 ml water,
150 gr. Sahara,
50 gr. cocoa.

Combine cottage cheese with sugar and mix well.
Divide the mixture into 3 parts.
Heat 2 tsp on the stove. cocoa and 2 tbsp. milk, boil a little until the 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 place in a water bath until completely dissolved, but do not boil.
Add dissolved gelatin to the first part of the cottage cheese and cocoa (light chocolate). Place this mixture in the freezer for 5 minutes.
Next, dissolve 12 g. 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.
Take the first part out of 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 jelly into those parts.
Now just put it in the refrigerator for 4-5 hours. Remove from mold.
You can pour melted chocolate on top and sprinkle some nuts

Recipes for silicone molds

Recipe for baking in the shape of a Barney bear

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

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

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

Barney Bears Recipe

Ingredients (recipe ingredients):

1 pack of plums. butter, 1 tbsp. kefir, 3 eggs, 1.5 cups sugar, 1 packet of baking powder, vanillin (you can do without it), 2 cups flour, cocoa

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

Recipe:

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

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

Step 3: Stir everything until smooth and fill the bear molds two-thirds full. Fill the bears' paws with cocoa dough.

Step 4: Bake the Barney bears at 180 degrees for about 30-40 minutes. Cool, remove from mold.

Step 5: Melt chocolate in a water bath, or boiled condensed milk or chocolate-peanut butter should be injected with a culinary syringe into already baked bears.

Recipe2

CUPCAKES

3 eggs;
200 gr. margarine;
2 tbsp sugar;
2 tbsp. kefir;
1 tsp soda;
4 tbsp. flour.
raisin.
Grind the 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.
Fill the molds halfway

Canelé recipe in silicone mold No. 4

You can add vanilla essence to the dough for flavor.

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

500 ml milk

135 g flour

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 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 enter slaked soda, at the end flour with 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 of baking soda with 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, lay out the 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.