Kara
Quote: shurpanita

Ira, the cupcake is incomparable! baked in the shape of a lemon muffin, there is still a dough for 9 muffins. What can you fill the top with? to make it beautiful)))

Marishka, how cool! of course the dough is left)) this is the amount for the Bavarian form, and it is three times more than the lemon one.
And you can pour anything you want, fondant, chocolate icing, caramel sauce, and even any jam - it will be delicious anyway!
Rada-dms
Oh, you can pour lemon icing! Believe it or not, this morning I was wondering when I would be able to bake this luxurious cupcake!
Kara
Lemon, you say? Then we go to you!!
Yutan
Hello everyone !!! Hands itch. I bought lemons and ginger! The recipe has been verified! Super!!! Thank you!!! Let's bake!
Kara
Tatyana, we are waiting, waiting
shurpanita
Quote: Kara
And you can pour anything you want, fondant, chocolate icing, caramel sauce, and even any jam - it will be delicious anyway!
Lemon ginger muffin
Marina22
Kara, pretty boy
redleafa
Quote: Kara

By the way, Ol, I snatched Victorinox for myself. But you know, it was the peeler that didn’t impress me. I have had this for 100 years

Lemon ginger muffin

Cleans perfectly, oooooo thin and definitely cooler than Victorinox. Xs where I bought it

Examined under a microscope, written by Elios par MASTRAD. Probably, she brought it from somewhere ... I think with horror where I will look for the same one, if anything happens to this one
in ikea. The most elegant peeler.
Kara
Quote: shurpanita

Lemon ginger muffin

Marishka, super! Go to stir up too
vetyk
Something I do the second time, and the second time it turns out to be too sour and unbaked, although the wooden stick comes out dry ... But I already use not 2 lemons, but one and a half ...
eye
I have not baked, inside like plasticine or semolina. there was only one lemon, enough acidity, but also half a spoonful of soda.
baked in the form of a metal detachable with a hole, did not become in silicone, otherwise I would have sinned on him. the toothpick came out dry. maybe something can be done with him to save?
I usually get baked goods, but I don't use the mixer already when I introduced the flour, but here, according to the recipe, I introduced lemon with a mixer (
probably this is just a magic nordic recipe, sorry.
Kara
Quote: ok


I usually get baked goods, but I don't use the mixer already when I introduced the flour, but here, according to the recipe, I introduced lemon with a mixer (

Tatyana, where does the recipe say that the lemon should be injected with a mixer?

There are clear signs that the mass has lost the necessary air bubbles, and the dough has set. I had this once ... But we ate it anyway, because it was delicious.
eye
Quote: Kara
Tatyana, where does the recipe say that the lemon should be injected with a mixer?
Pour in kefir and beat on low speed (s)
I beat the current with a mixer, kefir, followed by a lemon, for a short time, mix the current.
maybe it will cool down better.
maybe not my reset
Kara
Quote: ok

Pour in kefir and beat on low speed (s)

I beat the current with a mixer, kefir, followed by a lemon, for a short time, mix the current.

And yet, where does it say that you also need to beat the lemon?

This is what is written
Quote: Kara


Grate the zest of lemons and ginger on a fine grater (I did this in advance), mix with lemon juice, add to the dough, mix, it seems to fit, it will almost double.

And about the lack of baking, to be honest, I baked this cake successfully only in Nordic. These molds have very thick walls, which is probably why heat transfer to the center of the dough is better. These are my assumptions, based on the fact that for baking in Nordic tins, I select a slightly different baking mode for the same dough recipe (the temperature is lower, the baking time is longer). If you showed what happened, perhaps it would be clearer to understand what went wrong.It was this cake that I had baked twenty times already, once it really was not crumbly inside me, but similar to a casserole (but not raw!)

By the way, I wrote about it
Quote: Kara

Irish, it seems to me that the conditions in the cartoon are a little different for him. I tried to bake this cake in silicone, and it did not work. Inside it was wet and, how to say, compressed. But in Nordic it turns out perfectly time after time. I've been baking it for the fifteenth time, but mine still doesn't get bored
eye
Irina, poured kefir, at a slow speed, followed by lemon
do not be discouraged: there are so many successful recipe cupcakes, but we, who didn’t succeed, have the same picture: a dry match, but not baked
Kara
Quote: ok

Irina, poured kefir, at a slow speed, followed by lemon

Tatyana, from your first post I understood what you did and did wrong, arguing that the recipe says so. I'm trying to explain what the recipe says is NOT like that.


Added on Tuesday 20 Dec 2016 9:52 PM

Quote: ok


don't be discouraged: there are so many successful recipes for cupcakes, but we, who did not succeed, have the same picture: a dry match, but not baked

I didn’t think to get upset, since most of them do it right, then it’s not about the recipe
monsher
Excellent! Thanks for the recipe! I bought a Chinese mold in Metro (similar to Nordic ware). 24 in diameter and 10 in height, got into the Delonghi multi-body like a native. The amount of ingredients is just right for this form, but when the cupcake began to rise, it rested against the fan and turned slightly black. Baked in the oven for the first 10-15 minutes at 3 power, then 35-40 minutes for 2. 10 minutes held in the form and the cake flew out. Beautiful, fluffy, tasty with a slight ginger burning sensation. In cold weather - just a fairy tale!
What would I do without you ?!
Kara
Svetlana, I am very glad that you liked it !!
Ava11
Kara, Irina, thanks for the recipe, I wanted to try for a long time and now it happened. Baking in the form of silikomat. While the aroma was baked, it was awesome. I liked the taste, everything is balanced and the acidity of lemon and ginger is only moderate.
Lemon ginger muffin
Kara
Alla, it turned out great !! And silikomart rules, yeah
Ava11
Irina, that's for sure, but how delicious it is !!!!
shurpanita
Irishka, catch a wonderful bird! Husband pleased with pastries
Lemon ginger muffin
Kleopa
Girls! And who made a thread without sugar? What do you think it will work without it?
We are not allowed, but we want something like that, a tasty word ...
I regularly get inspired for experiments, especially as I see enough of all this beauty.
But it does not always work out, sometimes sugar in the recipe is not just for sweetness, but also plays what role, apparently, important.
shurpanita
Lida, Lena Podmoskvichka has a lot of recipes with sugar substitutes
Irene Malysheva
Kara, Irina; thanks for the delicious cupcake recipe! instead of 2 lemons I took lemon and orange Lemon ginger muffin Lemon ginger muffin I have a classic Nordic shape for 10-15 cups
Kara
Ira, I'm glad I liked it! Cupcake is wonderful
moleka
This is the third time I'm making this cake. And only now, when I re-read all the reviews and used the Nordic form, everything turned out as it should. Thank you
Antonovka
Quote: Kara
this is the amount for the Bavarian form, and it is three times more than the lemon one.
Irin, exactly, exactly? )) I have lemon) That is, should I take 1/3 of the recipe? I've been staring at this recipe for a long time
Kara
Quote: Antonovka
Irin, exactly, exactly? ))
More precisely it does not happen!

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