Cupcakes in molds: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cupcakes in molds are like a small holiday among the gray everyday life. Most often, it is from this unpretentious dessert that young housewives begin to comprehend the basics of confectionery art. Fortunately, there are a lot of variations of cupcakes, you can spend the whole day scrolling through numerous recipes with photos on the Internet. Cupcakes in silicone molds, muffins in mugs and all kinds of cupcakes. The choice is simply huge. But every housewife should have a universal recipe for cupcakes in molds, and there is always a reason to cook.

Choose a form

There are many forms for baking cupcakes, the choice is so great that it is sometimes simply impossible to decide. Each option has its pros and cons, what is the oven after all - it's up to you:

• Silicone. Why is this material so good? First, it is a leader in its non-stick properties. Baking literally flies out even without the use of oil. The second plus is the price, since siliconepretty cheap stuff. Of the minuses, fragility and instability can be distinguished.
• Metal molds with Teflon. The most versatile value for money option.
• Ceramics. The price for such molds "bites", but this material is worth the money. The thermal conductivity of ceramics is simply amazing: the dough is baked evenly, rises well, the edges never burn.

Ingredients

Any step-by-step recipe for cupcakes in molds begins with a list of ingredients. For 12-15 pieces, you will need the following products.

For dough:

• 120g white flour;
• 25g quality cocoa;
• 170g granulated sugar;
• 1 sachet of baking powder;
• a little s alt;
• 60g natural butter;
• 1 chicken egg;
• 145 ml full fat milk.

For cream and toppings:

• 300ml whipping cream;
• 150g fresh or frozen raspberries;
• 50g powdered sugar.

The following is a step-by-step recipe for cupcakes in molds with a photo that will help you understand the technological nuances.

Preparing dough

In a large bowl, place all dry ingredients and lightly combine them with a whisk. Then add chilled butter to the dry mixture and grind the mass into crumbs. Hands must be cold when working, otherwise the butter will quickly melt and stick together with flour.

As soon as the crumb is ready, you can proceed to the next step of the simple recipecupcakes in molds. A photo with a description should help you avoid common mistakes and do everything right. Now you can safely enter the liquid components. To do this, beat the milk with eggs separately and pour the mixture into the crumbs in several stages. At the same time, beat the dough continuously until smooth. The main thing is not to overdo it, otherwise the consistency will be too liquid and the cupcakes will settle.

So, everything is ready, you can transfer the dough into a pastry bag: in this way it is much more convenient to fill the molds in equal portions. In a separate bowl, prepare the berries or any other toppings.

In the cells of the baking dish, place paper pockets for cupcakes, in this case you do not need to grease anything. Fill the holes with dough by about 30% and put the filling exactly in the center. Close the berries with another portion of dough. The mold should be at least half filled, but if you want muffins with a "hat", then the dough should occupy 70-80% of the volume of the cell.

Baking

Cupcakes will bake for about 25 minutes at 170 degrees. Preheat the oven. If it is possible to set the circular blowing mode, then be sure to use it. The readiness of cupcakes can be checked with a skewer or match: if it comes out of the cupcake dry, you can turn off the fire. After cooking, it is better to leave the cupcakes in the oven for a while to cool. As you have noticed,This recipe for cupcakes in photo molds is quite simple. It remains to work a little with the cream.

Working on the cream

This recipe for muffins in molds presents a classic version of a delicate cream of cream. With proper preparation, it perfectly holds its shape and has a unique airy texture. However, there is a little trick that will add a little raspberry note to the cream and emphasize the taste of the berries that are hidden in the filling of the cake.

• First, prepare the raspberry coulisse. To do this, rub the berries through a fine sieve to get rid of small seeds and get concentrated berry juice.
• Whip the cream until stiff peaks form. The whipping bowl and the product itself must be very cold, otherwise the cream will begin to melt and not whip. Introduce powdered sugar in small portions and let it completely disperse. As soon as the whisk of the mixer begins to collect the cream in a lump, add the raspberry coulisse.

Decoration and Decoration

If you liked the design and the recipe for cupcakes in molds in the photo above, try making decoration using a fairly simple technology:

• First place the cream in a pastry bag. In this case, a regular round nozzle with a small diameter is used, but you can use your favorite nozzles for decorating "hats".
• In a circular motion, cover the top of the cupcake with cream. Filling is better to start from the edge, and end in the center - so the "cap" will turn outas high as possible.
• Sprinkle chocolate chips on top of cupcakes or add a few fresh berries and mint leaves.

Types of cake dough

This cookie cutter recipe is versatile. Cupcake dough can be the most diverse and contain the most incredible combinations of products.

• Cupcakes based on butter. To prepare this type of dough, take 200 g of butter, flour and sugar, 1 egg and a bag of baking powder. First, beat the butter with sugar, then add the egg. Finish kneading the dough by adding dry ingredients. The dough is much thicker than the base, and ready-made muffins resemble cookies in structure.
• If you liked the recipe for cottage cheese muffins in molds, do not be afraid to cook it. In the basic recipe, butter is replaced with cottage cheese, while the kneading and baking technology remains the same.
• If you add a banana, grated carrot or pumpkin to the base dough, you will get not only a delicious, but also a very he althy dessert. And if you completely replace animal products with vegetables, you will get a good vegan sweetness.
• Another option for he althy cupcakes is to add oatmeal and cereals to the dough. Just replace half of the flour with a grain mixture and the result will pleasantly surprise you.

A little about toppings

Another way to add variety to a simple cupcake recipe is to play with the toppings a little. But before starting experiments, it is necessary to master the basic rules for filling cupcakes from a technological point of view:

• Temperaturefillings and dough should be the same, especially for berries. Don't toss them into the cake frozen, as even after baking you run the risk of getting a raw and sticky center.
• If filling cupcakes after baking, do so while the cake is still warm. Hot dough is very soft and easy to manipulate, but cooled cupcakes will crumble very much, which will greatly complicate the work.
• The consistency of the filling should be dense and thick, otherwise it will flow out of the holes and may soak the cake itself.

There are a lot of flavor combinations of fillings, from simple and one-component to the most complex. Here are some interesting examples that will add to your pancake cupcake recipes:

• Banana and caramel. On the basis of heavy cream, liquid toffee is prepared and mixed with banana puree. Use the mixture only after it has completely cooled down.
• Apple caramel. Finely chopped apples should be lightly fried in butter with sugar, and then turn it all into a puree. Creamy-apple taste will not leave indifferent even the most fastidious gourmets.
• Cream and chocolate. Everything is extremely simple here: whipped cream is combined with melted and chilled chocolate.

Variations of cream caps

The appearance of the cupcake also plays a big role. The larger and more beautiful his "hat", the more festive look the cupcake has. There are a few rules for decorating cupcakes that you should know.before cooking:

• The cream must be well chilled before use, otherwise it may leak during the processing.
• The thicker the cream, the more detailed nozzle you can choose. If the structure of the cream is not stable, then the small relief of the "cap" will blur and will not hold its shape.
• When covering the cupcake with cream, do not interrupt the circular motion with your hand, otherwise the spiral will be uneven, and this will slightly spoil the appearance of the finished dessert

Most popular cupcake cream recipes:

Oiled.

This cream is universal in all its manifestations. It holds its shape perfectly, is suitable for working with even the smallest details, goes well with all types of dough and is extremely easy to prepare. For a set of 12-15 cupcakes you will need: 250 g butter, 0.5 kg powdered sugar and 50 ml milk. Chilled butter is whipped with icing sugar until a fluffy snow-white mass, then milk at room temperature is poured in. You can enrich the taste of the cream with vanilla or change its color with any fat-soluble dye.

Cheese.

Cream of mascarpone or other cream cheese will not leave indifferent even the most sophisticated taster. It also keeps its shape well and goes well with any fillings. The preparation is quite simple: for 200 g of cheese and 50 g of butter, you need 100 g of powdered sugar. Mix all the ingredients with a mixer - the cream is ready to go.

Protein.

Very whimsical in work, but has a uniquely delicate texture. Subject to alltechnological nuances, it keeps its shape perfectly and has a good density. The ratio of proteins and sugar in the recipe is 2:1. It is better to beat the mass in a water bath, this will significantly speed up the process of dissolving sugar and allow raw proteins to be processed as necessary. For elasticity, you can add a little cornstarch to the cream. Beat the cream to high firm peaks and use the cream immediately after preparation.

Topping and decorations

Cupcakes can be decorated not only with cream. Confectioners offer decoration of "caps". Here you can give free rein to your imagination and use any method you like:

• Decoration with pieces of berries and fruits.
• Using nuts and dried fruits.
• Decoration with confectionery sprinkles, dragees, confetti, grated chocolate, coconut and colored sugar.
• You can put pieces of cookies, popcorn, chocolate slices or sweets on the cream cap.

Procurement and storage

Cupcakes are pretty easy to store pastries. A few days after cooking, they become even softer and more delicate in taste. Leave them in the oven for a while after baking. The recipe for cupcakes in a mold involves their further storage for 5-7 days. To do this, place them in a paper bag or an airtight container with a lid. Store strictly in the refrigerator on the top shelf. To restore the freshness of cupcakes, you can moisten the tops with slightly warmed milk and dry them in the oven for 3-5 minutes.