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What could be more pleasant than starting the morning with coffee and a delicious muffin that looks so delicious? Especially when you consider that there are many different amazing and simple recipes for these little joys.

Editorial website wants to make the morning (or maybe afternoon or evening) of each of you a little sweeter. To do this, we have selected the coolest cupcake recipes that you will definitely want to make.

Coconut cupcakes with chocolate filling

You will need:

• coconut flakes - 100 g
• butter - 150 g
• milk - 200 ml
• wheat flour - 350 g
• baking powder - 2 tsp.
• sugar - 100 g
• dark chocolate - 150 g
• chicken eggs - 2 pcs.
• almond flakes for decoration

Preparation:

1. For the dough, first combine chicken eggs with sugar.
2. Beat them until white and add very soft butter and milk. Mix.
3. Add coconut flakes and mix. Now add the sifted flour with baking powder.
4. Line muffin tins with paper capsules and place one tablespoon of batter in each. Then add a piece of chocolate.
5. Cover the chocolate with a tablespoon of dough. Place the muffins in a preheated oven and bake for 20 minutes at 200 ºC.
6. Decorate the muffins with almond flakes.

Tiramisu cupcakes

You will need:

For the test:

• flour - 1 ½ cups
• butter - 100 g
• sugar - 160 g
• egg - 2 pcs.
• salt - a pinch
• baking powder - 1 ½ tsp.
• milk - 200 ml
• vanillin - 2 g

For cream:

• mascarpone - 250 g
• cream 33-35% - 150 g
• powdered sugar - 5 tbsp. l.
• vanillin - 2 g
• cocoa - 2 tbsp. l.

For impregnation:

• freshly brewed coffee
• rum - 2 tbsp. l

Preparation:

1. Cream butter with sugar, salt and vanilla. Add eggs one at a time. Then add milk and flour with baking powder. Part milk, part flour, then milk again and finish with flour. Beat.
2. Place the dough in paper molds 2/3 of the way up. Bake in an oven preheated to 180 ºC for about 25 minutes. Check readiness with a skewer.
3. While the muffins are baking, brew the coffee and let it cool. As soon as the cupcakes are baked, without removing them from the mold, make 10-12 punctures in each.
4. Soak the cupcakes in coffee. You can use a teaspoon or a brush. Don't skimp on the impregnation.
5. Then let the cupcakes cool completely.
6. Preparing the cream. To do this, beat the mascarpone. Separately, beat the cream with powdered sugar and vanilla.
7. Gently mix the mascarpone and cream. Using a pastry bag, pipe the cream onto the cupcake. Sprinkle cocoa on top of the cupcakes.

Red Velvet Cupcakes

You will need:

• 150 g sugar
• 150 g wheat flour
• 100 ml milk
• 100 g butter
• 1 egg
• 2 tbsp. l. cocoa
• 1 tbsp. l. red food coloring
• 1 tbsp. l. vinegar
• 1 tsp. baking powder
• vanilla sugar or vanillin
• a pinch of salt
• powdered sugar for decoration

Preparation:

1. The butter and egg must be removed from the refrigerator in advance - they should be at room temperature.
2. Mix soft butter with sugar and vanilla sugar (vanillin).
3. Beat the mixture until it lightens in color and becomes more fluffy.
4. Then beat the egg into the butter and beat again until smooth at low speed. The result should be a creamy base for the dough.
5. In a separate bowl, mix milk, vinegar, food coloring. Mix together flour, cocoa, baking powder and salt.
6. Add a third of the flour mixture to the butter-egg base and fold in gently. Then pour in a third of the milk with the dye and stir until combined.
7. Alternating in the same way, add all the flour and milk. At the end, when all the ingredients are combined, you can beat the dough a little again with a mixer at low speed to break up any lumps.
8. Place paper tartlets into the muffin tin and fill them no more than two-thirds full with batter.
9. Bake the cupcakes at 170ºC for 20-25 minutes. When baking muffins, it is important not to exceed this temperature, otherwise the dough will not be as tender.
10. Remove the finished cupcakes from the mold and sprinkle with half the powdered sugar, and when they have cooled, sprinkle on top again. This will create a delicate sweet crust on the surface.

Nutella and nut muffins

You will need:

• butter - 50 g
• nuts (any to your taste) - 100 g
• flour - 300 g
• baking powder - 1 tsp. l.
• cocoa - 50 g
• sugar - 100 g
• nutella - 200 g
• egg - 1 pc.
• sour cream - 150 g
• vanillin
• half a glass of milk

Preparation:

1. Combine sugar, cocoa, salt, chopped nuts and flour.
2. Mix the butter (melt and cool first), Nutella, egg, sour cream, vanilla and milk.
3. While whisking, pour the mixture into the dry ingredients, pour the resulting dough into the molds 3/4 full.
4. Bake at 180 ºC for 20-25 minutes. 10 minutes before ready, decorate with nuts.

Blueberry muffins with cottage cheese cream

You will need:

For the test:

• 300 g flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 150 g butter at room temperature
• 200 g sugar
• 3 large eggs at room temperature
• 2 tsp. vanilla extract
• 50 ml vegetable oil
• 2 tbsp. fresh blueberries and 1 tbsp. blueberries for decoration

For cream:

• 2 packs Philadelphia cream cheese
• 300 g butter
• 250 g powdered sugar
• 2 tsp. vanilla extract .

​Preparation:

1. Preheat oven to 175°C. Place paper cups in muffin tin.
2. Wash the blueberries and dry them a little. Before adding to the dough, add a spoonful of flour and roll the blueberries in it.
3. Combine flour, starch, baking powder and salt. Beat butter and sugar with a mixer at high speed until white and fluffy.
4. Add the eggs one at a time, beating for a few minutes after each addition. Add vanilla extract.
5. Reduce speed to minimum. Add the flour mixture in three additions, alternating with two additions of vegetable oil, and beat until completely combined after each addition of ingredients.
6. Add blueberries to the dough and mix gently with a spatula by hand.
7. Fill the prepared pans evenly with the batter and bake for about 20-25 minutes until lightly golden brown.
8. Remove from oven and place on a wire rack to cool for 5 minutes. Then remove completely from the iron pan and cool on a wire rack for about an hour.
9. Butter and cream cheese must be at room temperature.
10. Beat butter with powdered sugar until white. Add vanilla extract and mix well.
11. Separately, beat the cream cheese with a mixer (about 5 minutes).
12. Add the whipped butter to the cream cheese and mix until smooth with a wooden spatula. And so on until you have added all the oil.
13. Decorate the cupcakes with cream and blueberries.

Marzipan cupcakes with dried apricots

You will need:

• flour - 300 g
• chicken egg - 2 pcs.
• butter - 100 g
• marzipan - 85 g
• dried apricots - 85 g
• brown sugar - 50 g
• milk - 100 ml
• baking powder - 10 g
• powdered sugar - 1 tsp.
• sea ​​salt - ½ tsp.

Preparation:

1. Preheat the oven to 190-200 °C.
2. Cut dried apricots into small cubes.
3. Melt the butter.
4. Mix flour with baking powder and salt.
5. Grate the marzipan on a fine grater.
6. Combine flour with grated marzipan, dried apricots, sugar, mix everything - it is very important that the marzipan is distributed evenly.
7. Lightly beat the eggs with a whisk, pour in the milk and, continuing to stir with the whisk, add the melted butter.
8. Pour the egg-milk mixture into the flour and marzipan and knead the dough.
9. Place paper liners in muffin tins and spread batter.
10. Bake muffins in preheated oven for 20 minutes.
11. Sprinkle the finished muffins with powdered sugar.

Chocolate Orange Cupcakes

You will need:

• flour - 250 g
• dark chocolate - 150 g
• egg - 3 pcs.
• brown sugar - 120 g
• butter - 100 g
• sour cream - 100 g
• candied orange peels - 2 handfuls
• milk - 175 ml
• cream - 50 ml
• cocoa - 40 g
• baking powder - 1 ½ tsp.
• sea ​​salt - ½ tsp

Preparation:

1. Preheat the oven to 200 ºС.
2. Melt the butter.
3. Mix flour with sugar, cocoa, baking powder and salt.
4. Add candied fruits to the flour and cocoa (leave a little for decoration), mix everything.
5. Chop 100 g of chocolate into small pieces with a knife, add to the flour with candied fruits and mix.
6. Mix the eggs, sour cream and milk with a whisk, then pour in the melted butter (leave a little to lubricate the paper) and mix everything.
7. Add flour with baking powder and mix lightly.
8. Cut 10-12 squares of baking paper larger than the muffin tins, allowing the edges of the paper to hang out of the tins.
9. Brush the paper squares with the remaining melted butter, line the muffin tins and add the batter.
10. Bake the cupcakes in the preheated oven for 25 minutes.
11. Break the remaining chocolate into small pieces, place in a saucepan, pour in the cream and melt.

Pour chocolate glaze over the finished muffins and decorate with the remaining candied fruits.

This is the easiest cupcake recipe you can come up with. So to speak, a base or basis for further culinary creativity. Despite the minimal set of ingredients, quick and easy to prepare, the finished cupcakes according to this recipe turn out perfect: tender, moderately dense and crumbly, fragrant and very tasty.

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

The recipe for the simplest muffins is suitable both for cooking in portioned molds and for one small baking dish. If you proportionally increase the products by 2-2.5-3 times, you will get one large cupcake. We will bake the cupcakes in the oven, but if you wish, you can also cook them in a slow cooker.

Ingredients:

Cooking the dish step by step with photos:

All ingredients for making vanilla cupcakes should be at room temperature. So, let's take wheat flour (I use premium grade, but first grade will do), sugar, butter, medium-sized chicken eggs, baking powder and a pinch of vanillin for flavor.

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

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

Mix everything to form a homogeneous, thin dough. The consistency will be like sour cream with 20% fat content. There is no need to stir the dough for a long time - just combine everything. If you try hard to make the dough smooth, the finished muffins will not be loose and fluffy, but will be dense and stuffed.

Divide the dough into portioned molds to fill approximately half the volume. I have silicone ones, but I still lightly greased them with vegetable oil. Place the cupcakes in a hot oven and bake for 20-25 minutes at 180 degrees.

1. First remove the butter from the refrigerator
Before we start cooking, we take the butter out of the refrigerator to soften it.
2. Grind butter with sugar
Place the butter and sugar in a small container and beat with an egg beater at low speed until smooth.
3. Beat the mixture with eggs
Add eggs to sugar and butter and continue beating until sugar and butter are completely dissolved.
4. Add vanilla sugar
Add vanilla sugar in a thin stream and continue beating.
5. Add sour cream
Add sour cream to the resulting mixture of eggs, butter and sugar and beat well.
6. Add flour and baking powder
We replace the egg whisks on the mixer with whisks for kneading the dough. Slowly add sifted flour and baking powder into the resulting mixture, continuously stirring the dough. Instead of baking powder, you can use 0.2 teaspoon of baking soda and 0.35 teaspoon of citric acid or apple cider vinegar.
Knead the cake dough well and leave it for 10 minutes so that the flour is completely dissolved.

7. Set aside 1/3 of the dough
Separate 1/3 of the total dough mass and transfer it to another container.
8. Add a candy bar
Cut the chocolate bar into small pieces measuring 0.5 x 0.5 cm and add to the smaller reserved 1/3 of the dough.
9. Mix the dough with the chocolate bar
Using a mixer, knead the dough with the bar well until the chocolate is completely dissolved in the dough and it acquires a shade of milk chocolate.

10. Place the dough in the mold
Place the darker and smaller part of the dough in the mold as the first layer. The second layer is a lighter dough. Now to create a marble pattern in the dough, carefully connect the two layers with a fork.
11. Bake for 40 minutes at 180°
Place the pan with the dough in the oven, preheated to 180°. Bake the cake for 40 minutes using the oven preheat mode from bottom to top. If you use a silicone mold, then increase the baking time to 50 minutes and keep it in the oven for an additional 15 minutes at a temperature of 180°, the oven preheating mode is only low. This is necessary for the cake to be completely baked.
12. Remove and let cool in the pan under a towel.
Take the finished cake out of the oven and let it cool in the pan under a towel.

Delicious, tender, aromatic cupcake is ready! You can decorate it with glaze, berry jelly and powdered sugar.

Ingredients and equipment for the cake, recipe for 850 grams

Inventory

• mixing container – 2 pieces;
• mixer;
• baking dish.

Ingredients

• eggs – 4 pieces;
• flour – 2 cups (260 grams);
• sugar – 100 grams;
• baking powder - 2.5 teaspoons;
• vanilla sugar – 2.5 teaspoons;
• butter – 150 grams;
• sour cream 20% fat - 5 tablespoons;
• chocolate bar (Snickers) – 200 grams;
• how to choose products and equipment for a cupcake recipe.

Baking dish

Depending on the cake recipe, completely different shapes are used. So, paper, silicone or metal molds are used to prepare muffins and cupcakes. When baking small-sized muffins, the risk that they will not bake inside is minimal, but they may burn or dry out. Therefore, it is better to use paper or silicone molds for their preparation.

Classic muffins are prepared in rectangular or round pans with a hole inside, so they bake better. Most of the questions are related to the choice of mold material: silicone or metal?

Silicone molds are practical and convenient: they are easy to clean, take up little space in the kitchen, do not interact with food, and can easily withstand high temperatures in the oven, microwave, and low temperatures in the freezer. It is easy and convenient to remove baked goods from the silicone mold.

However, as many who have ever cooked in such forms note, muffins often remain raw on the inside, although the outside may be burnt. Silicone has significantly lower thermal conductivity (almost 40 times!) than metal, as a result, the part of the cake that is in the container bakes more slowly. And increasing the cooking temperature does not always help, since the exposed part may burn.

When choosing a silicone mold, it is better to follow these tips:

• It is better if the shape has low sides and a large base diameter. In a mold with high sides and a small base, there is a very high probability that the baked goods will remain raw inside.
• Choose pans with the thinnest walls possible, so it will take less time for the cake to bake completely.
• Thin silicone molds can be very unstable, so it is better to use kits consisting of a mold and a metal stand.
• It is very easy to take the finished dish out of a silicone container, but difficulties may arise if there is a pattern with small details.
• You can solve the problem with baking in a silicone container if you increase the baking time by about ¼ and bake the cake for an additional 10 minutes, turning on the oven only for heating from below. Everything, of course, depends greatly on the form itself and on the oven.
• Metal molds are known to all baking lovers. The most common material is steel. Modern steel pans are coated with various non-stick coatings, thanks to which baked goods do not stick and are relatively easy to remove. The most convenient metal forms are those with a removable side and a replaceable bottom. In this form you can bake cake recipes and pie recipes.

Mixing container

Almost any utensil for kneading the dough for a cupcake recipe will work. The main thing is that there are high sides, which will prevent the dough from splashing.

Mixer

Making the cake batter requires both egg beaters and dough beaters.

Eggs

You need a lot of eggs for baking, just like for meringues, and always fresh. Before breaking eggs into a bowl, it is advisable to wash them well with soap, since it is on the surface of the shell that a large number of pathogenic bacteria can be found.

Flour

According to the classic cupcake recipe, you need to use premium-grade wheat flour. However, you can also use buckwheat, rye or corn flour. The rules for choosing flour are mandatory for everyone: the flour must be fresh, without foreign impurities and sifted immediately before kneading the dough.

The freshness of wheat flour can be determined by tasting it. Fresh flour should not be bitter, and it should not have a salty taste.

Baking powder

Baking powder, also known as baking powder, or baking soda, mixed with citric acid, is used to make baked goods fluffy and soft. The substances that make up the baking powder, when they enter a humid environment, enter into a chemical reaction, which results in the release of carbon dioxide. It is the gas bubbles that create small cavities in the dough and cause it to swell before our eyes.

In industrial baking powder, the proportions of soda and acid are calculated in such a way that the reaction proceeds without a residue. It is very easy to make baking powder at home; you will need baking soda and citric acid in a ratio of 5:3.

Housewives usually mix soda and vinegar separately from the dough, which is incorrect, since carbon dioxide almost completely evaporates before it gets into the dough. It is best to mix the baking soda and acid separately directly into the cake batter, this will allow it to rise significantly more.

Vanilla sugar

Vanilla sugar is added to the dough to give it a vanilla flavor. Making excellent vanilla sugar at home is very easy. You need to take a small glass or tin jar that closes tightly, fill it with fine sugar and carefully place a vanilla pod in the very center. After 2 weeks, the aroma of vanilla will so permeate the sugar that it is perfect for making any baked goods, including muffins.

Chocolate bar

Nuts and fruits were traditionally used as filling in the cupcake. Quite often, muffins are prepared with chocolate and berries. There are recipes for muffins with pumpkin, melon and honey.

We will prepare a completely non-dietary, tasty and sweet cupcake, the recipe of which involves the use of a chocolate bar. Children especially love this cupcake. Adults with a sweet tooth also never refuse a cupcake with Snickers, especially since if you do the math, one serving of the cupcake contains only 25 grams of the sweet bar.

Varieties of cupcake recipes

The most powerful impetus for the emergence of a great variety of cupcake recipes was the discovery of sugar. Sugar allowed us to make them sweeter, reduce the amount of fruit in the composition and concentrate on the dough.

With the advent of chocolate in Europe, bakeries became realms of bliss. In Barcelona, ​​where the first European consumers tasted chocolate, there is a magnificent chocolate museum. Several exhibits are dedicated, including chocolate cupcakes.

The cupcake recipe has become the hallmark of many cities and countries. Traditional English muffin, cupcake, German stollen, Swiss birnenbrot - these are just the most common cupcake recipes in Europe. They all have a lot in common with the classic sweet bread recipe.

English muffin

Great Britain is a country famous for its rich history and tea drinking traditions, dating back to the 17th century. One of the obligatory dishes accompanying 5 o’clock tea was a muffin, although it appeared in Foggy Albion much earlier than the tea itself.

A muffin is a small, portioned cupcake with a base 5 to 10 centimeters in diameter. It is believed that the name "muffin" came to Britain with the rise of Duke William of Normandy from France, where "moufflet" means sweet bread. Some historians claim that the name comes from the German "muffe" (a type of German bun).

Muffins were made from wheat, oatmeal, and later corn flour. The ease and speed of preparing miniature sweets allows you to bake them every day. The muffin recipe began to be supplemented with various components, and by the 17th century it was no longer possible to imagine an English tea party without muffins with jam or chocolate inside.

Today, you can use special silicone or metal molds to make muffins. The muffin dough is prepared according to the classic muffin recipe.

As the name suggests, a cupcake is a cake made from a mug. Like a muffin, a cupcake is a fluffy cupcake prepared according to a classic recipe. A cupcake is distinguished by the presence of cream, roses, nuts, chocolate chips or icing on the surface of the cupcake.

References to cupcakes have been found in cookbooks dating back to the 18th century. The English and French nobility paid great attention to confectionery products on their tables. Every nobleman wanted to amaze his guests with delicious treats. Cupcake recipes were bought and sold for a lot of money.

German stollen

The first mention of stollen in German sources dates back to 1329. At Christmas, the bishop of one of the cities in Saxony was presented with a gift of snow-white, oval-shaped sweet bread.

At the beginning of the 14th century in Germany, a cake recipe called for the use of only lean products, which the local aristocracy did not like. The Saxon Elector appealed to the Pope several times with a request to allow the addition of butter to the stollen. Permission was received only in 1491.

From now on, butter could be used in the cake recipe, but only with obligatory repentance in the form of a monetary donation for the construction of the cathedral. The next stage in improving the stollen recipe was the addition of nuts and dried fruits, and then the use of yeast dough.

Dresden stollen is the most famous cupcake recipe that is baked in Germany to this day. In Dresden, citizens celebrate Stollen Day on a grand scale. Every year, bakers compete to bake the biggest, sweetest and most unusual stollen. In 2005, the giant cupcake was included in the Guinness Book of Records, as its weight was more than 4 tons.

Kulich

In Orthodox countries, Easter cakes have been one of the symbols of Easter celebrations for more than a thousand years. To prepare the yeast dough for the Easter cake recipe, you need a large amount of eggs, butter and dried fruits.

The recipe for Easter cake has remained virtually unchanged since the 13th century, when chronicles mentioned the making of special bread in honor of the holiday. Kulich, along with colored eggs and Easter, is the main dish at the Easter meal.

Due to their labor-intensive nature, sometimes Easter cakes are prepared according to the classic cake recipe and decorated not only with powdered sugar, but also with icing, chocolate, marzipan and nuts.

In Italy, panettone is baked for Christmas according to a recipe that came from Milan. According to the most romantic legend, a student of a Milanese baker came up with a cupcake recipe for his beloved. The main feature of panettone is that it is not baked until the end. In the very center the panettone remains a little wet, sticky and looks undercooked.

Pannetone is served with tea or coffee, and only hot. It is important to taste the core before it cools and dries out. The pannetone recipe involves adding candied fruits, nuts and spices.

History of the cupcake recipe

The cupcake recipe is one of the earliest inventions of confectioners. Cupcakes began to be prepared as a sweet pastry in Ancient Rome and Egypt. They appeared not so much because of a craving for sweets, but because of the need to preserve the fruit harvest for as long as possible.

The ancient Romans mixed pomegranate seeds, nuts, and raisins with barley flour to create sweet, soft flatbreads. The ancient Egyptians used dates, lemons and oranges to make cupcakes. As historians suggest, it was from Egypt that a recipe for a cake came to Rome, prepared not in the form of a flat cake, but in the form of fluffy bread.

As the story goes, at the beginning of the first millennium, cupcakes became very popular in the Middle East. Here the main ingredients in the cupcake recipe were nuts and honey. After the collapse of the Roman Empire and as Christianity spread, ancient cultures began to decline, and with them culinary traditions.

The era of the early Middle Ages was marked by great migrations of peoples, wars and a food crisis. Sweet pastries with fruits and nuts were banned, and then the cupcake recipe was completely forgotten.

And only with the flourishing of European states in the late Middle Ages, the culinary art began to be revived. Knights and conquerors gradually began to turn into wealthy nobles, who no longer built defensive fortresses, but luxurious houses. Art began to develop rapidly. The rich villa could not be imagined without paintings and frescoes.

Rich meals became an obligatory event in the social and political life of the nobility. The art of cooks and pastry chefs has become worth its weight in gold. The best cupcake recipes instantly became the subject of hunting for culinary experts.

The cupcake recipe is based on sponge dough and sweet filling. Easter cakes, which are usually prepared with yeast dough, have become a variety of cupcakes. If in the early Middle Ages the church did not approve of the consumption of sweet pastries, calling for modesty, then by the 13th century everything changed and luxurious cupcakes became an attribute of the Christmas holidays.

Cake recipes may include the use of cottage cheese, kefir and sour cream. Dairy products make it more tender and juicy. Curd cake recipes are lower in calories and can be included in the diet even of people trying to lose extra pounds.

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 kitchen utensils are made from silicone - 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 the 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 only once before you start using it, the very first time. I personally didn’t grease it, and I never had any difficulties with removing finished baked goods. 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” ones.

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 at 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 medium 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 microwave for 3 minutes, then leave 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 stick to the exact quantities of 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 the raisins and dry them on a 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 oven to 200 degrees Celsius Prepare silicone heart or round cake pans: 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 medium 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 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 the white chocolate frosting between the 2 layers and over the 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: Chocolate melted in a water bath, or boiled condensed milk or chocolate-peanut butter should be injected with a culinary syringe into the 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

I offer you wonderful recipes for cupcakes in molds.

Recipe No. 1

Products:

• 300 grams of flour
• 200 grams each of butter and sugar
• four chicken eggs
• 1.5 teaspoons baking powder
• filling - to taste

Recipe for cupcakes in tins:

Grind and beat butter and sugar. Add chicken eggs one at a time, continuing to beat.

Combine wheat flour with baking powder, mix with the butter-egg mixture and beat.

Add filling to the resulting dough to taste: raisins, pieces of fruit, berries, candied fruits or dried fruits.

Place the dough in the molds 2/3 of the way up.

Cook the cupcakes in the oven at 180-200 degrees for about 20 minutes.

Recipe No. 2

Products:

• two glasses of wheat flour
• 150 grams of sugar
• 120 ml vegetable oil
• two eggs
• glass of kefir
• 0.5 teaspoons each of baking powder and soda
• 10-12 teaspoons jam

Preparing cupcakes in molds:

Beat two eggs with sugar.

Add kefir and vegetable oil (unflavored), beat lightly.

Mix with wheat flour combined with baking powder and soda.

In each silicone muffin tin, put a portion of dough to the middle, add a spoonful of jam berries on top and pour a little more dough to completely cover the filling.

Bake the cupcakes in the oven for about 20 minutes at 180-200 degrees.

Recipe No. 3

Products:

• 150 grams
• 200 grams of flour
• two eggs
• sugar to taste
• teaspoon baking powder
• 100 grams butter
• dried fruits to taste

Cooking method:

Cream butter and sugar. Add cottage cheese and dried fruits to taste. Add eggs and beat. Add wheat flour with baking powder and mix well. Divide the curd dough into the molds. Bake cottage cheese muffins in the oven for about 20 minutes at 180-200 degrees.

Recipe No. 4

Products:

• two eggs
• 250 grams of kefir
• 200 grams of sugar
• 400 grams of flour
• 100 grams of margarine and raisins
• 0.5 teaspoon soda

Recipe for cupcakes in tins:

Grind the chicken eggs thoroughly with granulated sugar.

Add kefir and softened margarine.

Pour in wheat flour, soda and raisins, mix thoroughly.

Fill the molds 3/4 full with dough. Bake for 25 minutes at 180 degrees. Remove the cupcakes from the oven and sprinkle with powdered sugar.