pssaha
c91art, I like cream charlotte, protein custard, of course chocolate (butter 100g, powder 120g, dark chocolate 80g), meringue with butter also keeps its shape well, only high-quality and white butter should be (for white cream))
I often have vanilla with strawberries and chocolate cream and chocolate with nuts and white condensed milk))
SorEka
Girls, you measure the dough into the capsule or put it on the eye. If you measure, how?
Musenovna
SorEka, it is convenient to spread with an ice cream spoon and one size is obtained
Elya_lug
SorEka, if to order, I put it on the scales and put it on with a spoon.
c91art
Girls! Before applying the cream cap to the cupcake, do you cut off the convex top of it or not?
pssaha
c91art, Julia, I rarely get hats, but mouthguards and convex ones look good. It's as you want by design you)
SorEka
Elya_lug, Musenovna, girls, thanks. Elya, how much do you get by grams? I have capsules d-5 bottom, 7 top. I don’t know how much dough I need to spread. I want VNK, I just tried it for myself, I liked it. The child thrashed at once, although the finicky rare. And stuffing cream, too, probably on the scales.
Elya_lug
SorEka, I did not bake with VNK, I have brownies and more capsules, 100 grams each.
SorEka
Ale, don't give me a link to the brownie recipe.
SorEka
Thank you, Elechka. I'm going to study.
Elya_lug
SorEka, on health, very tasty, do not need impregnation, additional filling too. On top I make a hat of mastic or chocolate glaze.
SorEka
Ale, and if you need not chocolate, but just vanilla caps. Can I use this recipe without adding cocoa?
Elya_lug
SorEka, I don't know, hardly. Try some buttery biscuit. For example such https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173135.0
taneskaa
Good day!
Bake mouthpieces Biscuit on boiling water, baked three times, and each time the bottom turns out to be drawn in. That is, there is a void between the cake and the paper. Maybe someone can tell why this is so!
I bought molds both in the Tasty store and in Fixprice, it's not about them. Maybe you need some special flour?
Tell me please! The bottom of the form is 5 cm.
pssaha
taneskaa, most likely the temperature regime is not correctly selected. I put it in a cold oven, on a tier just below average by 160 degrees .. Starch gives crumbling and splendor. It can be added 1 / 4-1 / 5 of the amount of flour.
taneskaa
Tanya, thanks I will try!
ssa
And I decided to try baking cupcakes in tins Cupcakes, muffins, cupcakes. Questions and answers
I already looked at the recipe here on the forum
what will I get away
Fox
Tell me what you need to make the creamy hat of the cupcake high? the cream must be dense, but the size and shape of the nozzle are important?
pssaha
Quote: LIS
Tell me what you need to make the creamy hat of the cupcake high? the cream must be dense, but the size and shape of the nozzle are important?
Of course)) the thicker the nozzle and the bulkier, the easier it is to make a hat)
Fox
pssaha, thanks, and what diameter of the nozzle should be?
pssaha
Fox, about 1 cm approximately, I like)
Fox
Quote: pssaha

Fox, about 1 cm approximately, I like)

oo, I probably have a 2cm nozzle, I have not tried it yet.
Fox
I need advice, I just can't decide. I baked 2 types of caps - chocolate and white.
Now I want to deal with creams. Is this combination normal:
chocolate inside ganache mastic on top - for children - isn't there a lot of chocolate ??
for adults 2 creams: with mascarpone and cottage cheese. which one is better to use in chocolate mouthpieces and which one in white? I also want to stuff the cherries in alcohol - again I can't decide where to put it - I am inclined to ensure that the cherries are in chocolate and then the cream would be better with mascarpone there? Is curd cream better for whites? develop my doubts please!
kirpochka
Good afternoon, members of the forum! I want to bake cupcakes for children. Vanilla is for sure, maybe also chocolate. I bought a plunger in order to remove the middle beautifully ... I have a few questions ..Which cream is good to put in the middle, then close with the crumb that I pulled out, what other cream is good to decorate the cupcakes with on top. I really love MB ... Please advise ...
pssaha
kirpochka, I pour chocolate fondant, strawberries, nuts with white condensed milk into this hole (if necessary, it will saturate)). Of course, you don't need to close it with anything)) - a small hole turns out (I have such a plunger). On top, I love charlotte and oil meringue.
kirpochka
pssaha, Thank you, Tanyusha !!!
Irishechka07
Girls, hello, I ask for advice! The first order for cupcakes, I made them so many times and everything is always ok. I make chocolate according to this recipe
100 g butter at room temperature
100 grams of sugar
2 large eggs, room temperature
1 teaspoon vanilla extract (or sugar)
100 grams of sifted flour
1 tsp baking powder
100 g of melted and cooled chocolate
Preheat the oven to 180C.
Beat butter with sugar into a light fluffy mass for several minutes.
Add two eggs one at a time. Beat thoroughly after each. Add vanilla extract to the last egg.
Mix the sifted flour with baking powder and add to the dough, mix.
Add the chocolate last, mix the dough again and place in a muffin dish with paper tins.
We bake the muffins in an oven preheated to 180C for 23-25 ​​minutes until cooked. Then let them cool completely and you can decorate with cream.

and everything seems to be always fine, but today I need as many as 36 of them and right from the first call something went wrong. They move away from the capsules, just like they swell both from the side and from above along the edge. the cap falls off and it would be fine if it just fell off so it even fell on some! Please help if anyone is aware of what this is. I haven't read the whole topic, now there is no possibility, unfortunately ...
Aprelevna
Irishechka07, I want, of course, to try everything new, everything comes with experience, practice. Fearing such shoals and translating products, I always do what I can do more than once. My cupcakes are always cool - they are from Vanilla-on-boiling water sponge cake.
kirpochka
Aprelevna, And what cream do you put in the middle? How do you decorate? It is necessary to bake children for St. Nicholas Day ... All in thought. I baked cupcakes, but I didn't put anything in the middle ... I wanted to bake according to this recipe: 1 part: 150g softened plums. butter, 500g sugar, 4 very large eggs or 5 smallest - rub with a mixer until the sugar is homogeneous and dissolved.
Part 2: 530g flour for sifted cakes, 1.5 tsp. (7.5 grams) soda, 1.5 tsp. (7.5 grams) baking powder, 2/3 tsp. salt - combine and sift
Part 3: 530 g of low-fat kefir or buttermilk, 50 ml of odorless vegetable oil, vanilla sugar - combine everything.
Continuing to stir the first part at medium speed, alternately introduce parts 2 and 3 into it in three steps, starting and ending with part 2 (flour). Bake at 180-200 minutes 25.
Can't reinvent the wheel and bake out of VNK?
Aprelevna
kirpochka, the cream inside is the same as on top, basically I have it Charlotte,
and if there is mastic on top of the kapika, then inside it is some creamy, curd cheese, and I put berries, and nuts, and chocolate chips.
I regularly do class for children in my sonulin. The fact is that Charlotte, though oily, is very good. delicate and delicious.
Irishechka07
Quote: Aprelevna

Irishechka07, I want, of course, to try everything new, everything comes with experience, practice. Fearing such shoals and translating products, I always do what I can do more than once. My cupcakes are always cool - they are from Vanilla-on-boiling water sponge cake.
and from Vanilla on a cap if you make a shock?
vanilla, I also have a good proven recipe, and I've already tried 7 pieces of chocolate (recipes), there's always something wrong ...
Aprelevna
Irishechka07, in the subject of Vanilla-on-boiling water there is about a chocolate version,
I remove a tablespoon of flour from the recipe and add 2 tbsp. l. cocoa. The girls have already baked a bunch of vanilla-based chocolate cakes.
My cocoa caps are made from dough for 6 eggs. You should probably make a dough for 8 eggs.
Irishechka07
Quote: Aprelevna

Irishechka07, in the subject of Vanilla-on-boiling water there is about a chocolate version,
I remove a tablespoon of flour from the recipe and add 2 tbsp. l. cocoa. The girls have already baked a bunch of vanilla-based chocolate cakes.
My cocoa caps are made from dough for 6 eggs. You should probably make a dough for 8 eggs.
thanks, I will definitely try to make chocolate ones)))
pssaha
Irina, is all the flour well mixed? ... What level do you put in the oven? Maybe set the temperature less, but bake longer ... everyone has different ovens ...
I always put it in a cold place, to a level below average .. I look at the cupcake cap until it's done .. Before 20 minutes, of course, don't open the oven ...
kirpochka
Quote: Aprelevna
mostly I have it Charlotte
Thank you, I understand) And you can proportion Charlotte. To keep the shape well ...
Irishechka07
Quote: pssaha

Irina, is all the flour well mixed? ... What level do you put in the oven? Maybe set the temperature lower, but bake longer ... everyone has different ovens ...
I always put it in a cold place, to a level below average .. I look at the cupcake cap until it's done .. Before 20 minutes, of course, don't open the oven ...
I have a kitchen machine, it kneads steam at 3 speeds for 3 minutes, it seems like a uniform dough ...
I put it in the middle, a new oven for 180g, while I'm studying), but everything else seems to be baking well ((
here I gave the order (other friends), I'm sitting waiting, does not write anything ((exciting (((
Irishechka07
Good morning everyone! Well, yesterday I baked vanilla in boiling water, in the form of burls, replaced with cocoa for 2 eggs and 20g of flour. It turned out to be even, so beautiful, my dear just said that it was not sweet (this is just after those chocolate ones, I think they are with chocolate), well, I put them on a tray and in a bag and left them on the table overnight. So in the morning I opened and the top of the aapik is terribly sticky! And a little more paper moved away from the walls. Girls, tell me, who knows, why so? All the same, I want to find a 100% option ...
Aprelevna
Irishechka07, why in the package? cover with a towel and let them stand, nothing will happen to them,
and the package "worn out" them.
Irishechka07
Quote: Aprelevna

Irishechka07, why in the package? cover with a towel and let them stand, nothing will happen to them,
and the package "worn out" them.
I don’t know, what a stupid habit ... try again today only then cover it with a towel? and on a tray to stand?
Aprelevna
Irina, I leave it that way, stood the night, and in the morning I start working with them,
the same is a biscuit, I never have sticky crusts on vanilla, this is generally the most wonderful biscuit
Irishechka07
Quote: Aprelevna

Irina, I leave it that way, stood the night, and in the morning I start working with them,
the same is a biscuit, I never have sticky crusts on vanilla, this is generally the most wonderful biscuit
Well, I was baking a biscuit too. it cooled down, I put it in a film and in the refrigerator. and there is nothing sticky either, it becomes even more humid .. but about the cupcakes I was just upset. Thank you! I'll try it today! Just for some reason I still thought that they might dry out, stand open then ..
Husky
Irina, and they were not by any chance still warm when they were packed in a bag? I usually just put it in a plastic container. If stored for a long time, put it in the freezer.
Irishechka07
Quote: Husky

Irina, and they were not by any chance still warm when they were packed in a bag? I usually just put it in a plastic container. If stored for a long time, put it in the freezer.
Yes, I now, to be honest, also think that they are worn out .. From this could the top become sticky? just put the cupcakes in a container, close and at room temperature?
Husky
Quote: Irishechka07
I think they are worn out.
does it mean packed warm? If so, then they are definitely soaked because of this. Yes, you can just in a container at room temperature, if they are not stuffed with anything.
Irishechka07
Quote: Husky

does it mean packed warm? If so, then they are definitely soaked because of this. Yes, you can just in a container at room temperature, if they are not stuffed with anything.
thanks!) I'll try again today! Just add a little more sugar, they want it more)
and in general they were very successful)
Chinchila
Girls, tell me, is it possible to plant a mastic rose on a cupcake with a cream cheese cap so that the mastic does not melt, maybe someone knows the secret?) cream cheese, or will it melt anyway?
pssaha
Chinchila, I think, even if you dip it in chocolate, it can get moisture from the cream ...
You wind roses from plastic chocolate .. it will stand)
pssaha
Quote: Morley
the bread maker is a real helper)))
Welcome!) The bread maker is also a friend)))
Angel_day
Girls, trying to bake cupcakes, tried different recipes. Recently I tried it from VNK, the result is deplorable, why is this possible, the capsule is half-empty at the bottom ... I bake in silicone molds ...
Cupcakes, muffins, cupcakes. Questions and answers

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers