Honey cupcake

Is it possible to bake such beauty in a bread maker?

I think you can try. Only take half of the ingredients, because in a multicooker for a full portion, it turns out to be quite high.
I can protest tonight.Just all sweet for tea is over

Begemot133
Cool recipe and awesome photo! I will definitely try to bake, thank you very much for sharing such an interesting recipe!

probably very tasty, but a glass of honey !!!

How many grams of glass? I'll try to bake it tomorrow in C / P, it's very beautiful with you!

How many grams of glass? I'll try to bake it tomorrow in C / P, it's very beautiful with you!

Glass 250 g.

probably very tasty, but a glass of honey !!!

Well, in the fall I take a 3-liter bottle of honey, but this way I can eat a teaspoon maximum at a time, so this jar usually hung up for a very long time.And so I dispose of it slowly

Here, I baked it in a bread maker (cut it hot):

Knead half a portion (full, most likely, will not bake), put on the "Baking" mode for 1 hour. I have a "Cupcake" mode, but there is a temperature of 120 degrees and a baking time of 1 hour and 20 minutes. - I think the coal would come out

Well, what can I say ... First - here it does not rise as in a multicooker (although maybe this is because of cocoa - I put 2 tablespoons out of habit). Second - I would reduce sugar and honey for a bread machine - somehow sweetish. Although - this is who you like. If in a multicooker the taste of honey comes with such a background aroma (I was even offended - like a glass of honey, but it is practically not felt :), then you can feel both honey and sugar.
I still didn't like the crust - it can be seen in the photo below - although it is thin, it is still burnt.
I would bake in cotton in the absence of an oven.

Although half of the cake is gone ...

Thanks for the experiment: flowers: I'll take everything into account. I wonder why honey is not felt in the multicooker. I don't have it yet

How many grams of glass?

Glass 250 g.

Girls, so that there is no confusion,250 ml. glass = 320-330 gr. honey, well, that's me, just in case ...

I baked it in x \ n, did not reduce the portion, only put less sugar. The cupcake has risen in mine normally, baked, not burnt, cocoa is felt, honey is not felt. Maybe it depends on x \ n? :) Next time I'll put all the sugar. Delicious cupcake, soft Thanks for the recipe!

After complete cooling, a pleasant honey aftertaste

I made a cupcake using this recipe. The taste is definitely not cupcake. But delicious. Rises well.The only nuance is that the oil must be taken odorless, since it was baked from bazaar-fried oil, then the taste of oil is present in the finished product. Some fudge or frosting is missing on top. And yet, those who bake for the first time - not an unimportant remark - take it out of the mold - preferably cooled down - since the structure of the product is wet, the bottom may fall off.

Why put baking soda and baking powder at the same time? Do they not interchange each other?

Why put both baking soda and baking powder at the same time? Do they not interchange each other?

I think for adding acid for the soda reaction - the baking powder contains citric acid.
Here's where Admin ran an experiment to quench soda:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27155.0


But, I, when there is no baking powder, put 2 tsp. soda

Well, here I have made this honey cake! Everything is exactly the same as in the original recipe, so that next times it can be adjusted to taste.
So in order. I baked in a multicooker DEKH-50, but I didn't get it as uniformly beautiful in section as you did on the first page, but a little heavy. So I break my head, or did I stir it badly or not completely baked it. Although baked for 60 minutes. (for the standard 45 minutes, there was a raw middle) and another min. 15 was heated. Stirred in a liter bowl (with a knife) of the Brown hand blender.
And in the next. time, put less sugar, a little sweet, if you do not lubricate with sour sour cream.
Grand merci, there is no limit to perfection!

Grand merci, there is no limit to perfection!

Although baked for 60 minutes. (for the standard 45 minutes, it was a raw middle) and another min. 15 was heated.

I bake in a slow cooker for 1 hour and 20 minutes. It seems to me that 60 minutes is still not enough

So it seemed to be baked, only it turned out to be heavy. In DEKH, the girls said the temperature on the baking was higher than in Panaonka, therefore, the standard 45 is usually enough, but I baked the honey cake 2 times and added it both times. But charlotte with apples is baked wonderfully in the allotted time.

I have already tried to bake this miracle muffin twice. I am reporting. The first time I did it with my son, so I forgot to put the cocoa, so it rose so I did not even suspect that such a tall cake can be baked in a slow cooker !!! The taste is amazing. I decided next time to make a cake out of it. Did everything according to the recipe, it turned out a miracle cupcake !!! Divided into three cakes and smeared them with the simplest and tastiest (for my taste) cream - boiled condensed milk mixed with butter. It turned out just awesome cake !!! And this is not only an opinion, but also of all the guests who were at mommy's birthday and devoured this delicious treat. I advise everyone !!!! And the owner of the recipe - many thanks for the recipe !!!

Begemot133, and what kind of multicooker do you have? Big or small?

Multicooker Panasonic 4.5 liters

Thank you. I have the same, but my daughter is small. And she has zero experience in multicooker. I will bake it in my own and will know if it is necessary to reduce the number of products for a small multi.

I will bake it in my own and will know if it is necessary to reduce the number of products for a small multi.

I would halve the amount for a small one, because it really turns out to be quite high

Begemot133, Thank you.

If you don't lay eggs, will you get anything? (requires a lean muffin).

I think, due to the baking powder and soda, they should also rise, and the honey is sticky, it should not fall apart

Hello dear forum users!
Can you please tell me which honey is better to use?
Today I tried to bake a cake (I bake it for the first time in a cartoon, I bought it a couple of days ago), and so at the stage of mixing with honey, the dough foamed, and after baking, the top 1 cm layer of a lighter tone and looser than the base of the cake was noticeable on the cut. (sorry I can't take a picture)
By the way, in general, it turned out delicious, very sweet and with a honey aroma and taste. Maybe I have the wrong honey? Others write that there is no scent.

I also had a wonderful aroma of honey and sugar, next time I'll probably halve it, it's very sweet. But, maybe because I did not mix the dough by hand, but in the blender bowl, the dough was also unevenly colored.

What kind of honey do you have? I interfered with my hands. And the cupcake is lighter only on the top, the feeling that it is just foam due to honey.

Natural honey, linden and buckwheat, bought in the village from the owner in the apiary

Thank you!!! * went to open lime honey *

Hello dear forum users!
Can you please tell me which honey is better to use?
Today I tried to bake a cake (I bake it for the first time in a cartoon, I bought it a couple of days ago), and so at the stage of mixing with honey, the dough foamed, and after baking, the top 1 cm layer of a lighter tone and looser than the base of the cake was noticeable on the cut. (sorry I can't take a picture)

I can say that when I once baked with buckwheat honey, after baking on top, the cake turned out to be sticky and loose, I even had to bake it a little longer. And it turned out to be very cloying.
For the cake, I try to take honey from either sunflower or herbs. Now I add only one tablespoon of buckwheat to sunflower honey - even from one spoon, I get a pronounced honey taste.

Made with linden honey, everything worked out! I took a little less sugar and honey and did not add cocoa. The cupcake turned out to be tall, sweet, fragrant. I didn't have time to decorate, so they ate it. Thanks to the author Begemot133 and rusja for the tips!

Always Glade
And why didn’t they put kakavo? Maybe it also makes the cake heavier to some extent?

not adding cocoa because it ran out completely

A-aa, but in principle, does it somehow affect the taste?

The first time it was soooo sweet that nothing is clear. And now it is very tasty even without cocoa. This is how it is in color

I will definitely try this recipe, but where is so much sweetness? a glass of honey and a glass of sugar for 2 glasses of flour? I will reduce it by half :-)

danuca
and you will do it very right

already done :-) it turned out quite edible, but I did not like the taste of vegetable oil or something ... or is it the taste of honey ??? something shorter is wrong with the smell :-) but it tastes very good, such a chocolate cake, really tasty and without any impregnation. Only again my bottom slightly dried out, well, I still haven't adapted to my new cartoon.

everything worked out great for me! honey was from different jars, leftovers that had long been stuck in the closet and had to be disposed of, I took the oil from the store, it does not have a pungent smell ... as a result, everything turned out great, they ate almost all of it at once, even though it turned out SO MUCH :)
and rose perfectly, 8cm high (though maybe this is thanks to a new saucepan that I just received from China ... there the walls are thicker and she herself will be more masculine ...)
in general, to the author - my gratitude and gratitude of the family :)

Girls, tell me, should the dough be very liquid? I got something like pancakes. Can I add some more flour?

She did not wait for an answer and, at her discretion, added half a glass of flour.
The cake is wonderful. High - height 8 cm, airy, fluffy.
After reading that the cake turns out to be very sweet - I reduced the sugar and honey by half and put finely chopped sour apples down and they spread throughout the cake. The combination turned out to be excellent - sweet dough and juicy apples.


By the way, my pussy also ate a piece. I was satisfied

Begemot133, thank you so much for the recipe!
Today I baked this honey cake. It's just a miracle. But since it was a holiday - the 13th wedding anniversary, I made adjustments. Cut into cakes (6 pieces came out) and smeared with traditional sour cream. The husband was delighted!

Today I also baked this muffin, slightly reduced sugar and honey and added apples like Keti... And the taste is just a miracle!

I read the recipe and thought, why are you adding water? Can't you exchange it for hot milk? I want to bake, waiting for your opinions.

A very simple and quick pie to prepare.
Today I did another improvisation - with frozen cherries.
Delicious - sweetness in the cake, sourness in the cherry. I love that.

Now you have to try the "drunk cherry" type. A very good recipe. Thank you.

I liked your recipe very much, thanks.

thanks for the recipe! the cupcake is just super !!! baked today. there is no limit to delight !!! oh-oh-oh-very tasty. fluffy. I thought it would be very sweet because honey and sugar, but not everything is normal. and grew up well! though 60 minutes was enough for me. I took the recipe to my bookmarks)))) Thanks again !!! : yahoo:

For some reason, my cupcake didn't rise at all. I really didn't put honey, but not because of this. I did it in a cartoon, interfered with a mixer.

For some reason, my cupcake didn't rise at all. I really didn't put honey, but not because of this. I did it in a cartoon, interfered with a mixer.

Well, it depends on what you put instead of honey And how much soda and baking powder you added. Without honey, then it is better to make "Chocolate on boiling water" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12826.0