Lisss's
Quote: Moira

Luda, I just measured the volumes of my small forms. It turned out 250 and 100 ml. How long will such cupcakes be baked?

I think that 100ml is worth baking for 40-50 minutes .. check the middle. as it turns brown, another 5-10 minutes, and take it out.

and 250ml - well, an hour, an hour 20, no more ..

I don’t know, I didn’t bake in such small ones. I will bake this year in the little ones too and plan to do this: watch the baking. as soon as it turns red, close the top. after 15 minutes - check the middle with a toothpick and press with your finger. if it is springy and there is no sludge under the finger, then I take it out for another 15 minutes. something like this..
Moira
Yeah, thanks * notes *
Lisss's
Quote: WIKI

And yet, what layer of dough with filling (in cm) and which one on top without filling (also in cm) to spread?

dough with filling can be any layer within reason, well, optimally - 3 - 4 - 5 - 6 cm, I did not bake above.

dough without filling - in a thin layer, 0.5 cm, maybe up to 1 cm. its purpose is to protect the top sticking out fruits from burning. don't be too thick ..
Wiki
Quote: Lisss's
fill the form with dough 1.5-2 cm before reaching the edge.

My forms are all different in height. Two with a difference of a couple of cm, and the third is higher than the lowest one by five centimeters. Therefore, "to the brim" - these will be very different cupcakes.
In finished form, what height should they be? 5-6 centimeters?
Wiki
Oh, while I was writing, they already answered. Thank you. Now I understand.
Inusya
Quote: Lisss's

innus, take notes, lady!

I have never baked on newspapers, the information is purely theoretical, but many times confirmed on various English sites

That's what I think, either I am blind, or in your pictures with step-by-step baking I didn’t see the newspapers on the baking sheet ... There it is where the dog rummaged And here I’m breaking the boss ... Well, you Lyudok and the partisan, confused, but I'm ashamed to ask, "Am I really a fool or so" ...
By the forms I understood, thank you, I will measure it!
Lisss's
by request Moiraand while I have a minute

how to decorate a cupcake like this:

English christmas cupcake

information and photos from here - 🔗

Florentine Christmas Cupcake Decoration
(this amount is enough to cover a 23cm cake)

Florentine decoration is an alternative to the usual decoration with marzipan and white icing. a mixture of red and green cherries will look beautiful too.

25g / 1oz butter
2 tbsp. l. molasses
50g / 2ozs almond petals
50g / 2ozs coarsely chopped walnuts
200g / 7ozs Red Cherry Halves
50g / 2ozs chopped zest mixture
1 st. l. flour

1.heat oven to 180oC / 160oC with convection / Gas mark 4

2. in a saucepan, melt the molasses butter

3.Stir in almonds and walnuts

4.Stir in cherries and zest

5.Stir in flour and mix thoroughly

6.Place the muffin on a baking sheet and spread the Florentine mixture on it as evenly as possible

7. Bake in the center of the oven for 15 minutes. gently transfer to a wire rack to cool. decorate with ribbon before serving

8.Can be stored in a cake box for up to 2 weeks
Wiki
I would just decorate with almond petals, just what to glue them on
Lisss's
Quote: WIKI

I would just decorate with almond petals, just what to glue them on

Duc for apricot jam! he goes very well with this cupcake, it smells like almonds

the apricot jam / confiture is carefully heated (if you are not sure of yourself - in a water bath, so that it doesn’t burn, God forbid. how it was heated to a liquid state - rub it through a fine sieve to remove all the pulp. - in our bowl we will have such a transparent mass, sweet sticky and rather thick. it can be flavored with almond or grand marnier liqueur, 1st tbsp. l.
gently grease the cake with a brush and put on the petals

After wiping, the apricot-koniftyurnaya mass looks like this:

English christmas cupcake

photo from here 🔗
Wiki
All! The issue with the "decoration" is resolved! Beauty, her, nothing can spoil
Olga from Voronezh
What knowledge I have received today! Thanks everyone everyone!
In this case, can you replace light molasses with light honey?
Giraffe
Something my banks this year do not look as pretty as in the past. Or maybe I find fault and the photo will be fine .... I need to photograph.
Moira
Luda, Thank you so much!!!!
Moira
Showed the dis. cupcake for my son. He said: Yeah, beautiful, just do it without nuts.

And what to do? I don’t want to use mastic ((and if I cover it with one marzipan, is it yellow ... will it be good or not?
Lisss's
I covered with one marzipan - so what, what's yellow ?? and nicho is not yellow, but - ivory, it is very noble and very tasty

here are my marzipan, without mastic: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7360.0
Lisss's
Quote: Olga from Voronezh

In this case, can you replace light molasses with light honey?

you can try, but it can flow .. take thick honey and boil a little?

they themselves do not recommend replacing anything, except with maple syrup ...
skate
Lyudochka, can you put something in the marzipan mass instead of glycerin and sweet sherry?
Lisss's
buy glycerin at the pharmacy, it is full everywhere on the inscription - for outdoor use - we do not pay attention, the doctors confirmed to me that he is normal!

instead of sherry - vermouth, brandy, cognac, at worst ..
Kisena
Girls, I also got wet, the current was late with the report, but when did I bake ?! I here, in my opinion, miss a lot!
oks3504
Luda, here you are an experienced chef ... but you are not advising people very well ... pharmacy glycerin is not suitable ... you need a special food ...
Lisss's
Quote: Kisyona

and when to bake ?!

Kisena, we bake these on Sunday-Monday - November 25-26
Lisss's
oks3504, I have been using pharmacy glycerin for 6 years
Wiki
I will bake a day later - on the 27th, as I soaked on the 20th.
By the way, the smell of brandy has disappeared, but it doesn't smell of spices either. Nuts and raisins - yes, but spices - no. What should I do?
I think I'll wait until baking, if the smell still doesn't exist, add spices before baking. What do you think?
Lisss's
Vika, did you add spices according to the recipe? fresh?
Wiki
Poured: nutmeg, dry ginger, cinnamon - 1.5 tsp. And she spun a little white pepper with a mill, about 0.5 tsp.
The spices are normal. At least when I bake gingerbread cookies, cinnamon rolls or béchamel sauce, they smell - give me a way

Oh, now I looked in the recipe it says as much as 1.5 tablespoon
I poured it a little, is it?
Lisss's
in total there should be about 3 tbsp of spices. l. you got it: 3 spices x 1.5 tsp. = 4.5 tsp., This is about 1 - 1.5 tbsp. l.

in principle, you can add the same amount to the filling right now, or you can add it as you bake it - to the flour mixture

only white pepper is no longer a rash, so that it is not hot, add something aromatic, from spices to the second mixture
Wiki
Got it. I'll wait a bit, if it doesn't "smell" - I'll add. Thank you for babysitting with us
Lisss's
yes, not at all, honey! I also want everyone to succeed ..
Moira
Brandy insisted on cherries. I will miss them. Do you think it will work?
vernisag
OH, almond flour nada is in the dough. Can't you live without it? The stove is assembled today, and mulberries are such an ambush ...
Lisss's
there is no way without almond flour ... it gives, in addition to the magical almond flavor, the correct delicate texture of the cake

no almonds? grind in a coffee grinder with sugar, there will be flour
Lisss's
Quote: Moira

Brandy insisted on cherries. I will miss them. Do you think it will work?

Moira, I somehow insisted the cherry on cognac, and soaked the biscuit with this liquid, the biscuit was white, and the cherry gives such a distinctly blue color
I-na
I carry my report. Just out of the oven.
This is today's portion. Last night, too, a portion of baked (half was taken away and eaten already). Thank you so much for the recipe!
English christmas cupcake
vernisag
Quote: Lisss's


no almonds? grind in a coffee grinder with sugar, there will be flour
Of course, you have to pack up and spank the store ....
Freesia
I baked 2 cupcakes yesterday
There is one in the multicooker. Baking 3 hours, covered the bottom and sides with paper, next time I will not, turning it over is inconvenient and uneven
Such a top and bottom, burnt? 🔗 🔗
🔗 🔗
And I baked in the oven for 4 hours, the stick seemed a bit damp to me, I'm worried if it's baked
🔗 🔗
Arka
Quote: vernisag

Of course, you have to pack up and spank the store ....
I do not understand, half an hour has passed, and you are still here ?! go to the store!
or returned already?
vernisag
yeah came back ...
Arka
Quote: Freesia

Such a top and bottom, burnt? ..
And I baked in the oven for 4 hours, the stick seemed a bit damp to me, I'm worried if it's baked
nothing burnt, not even close! it's dark in itself, it's just a blush
and in 4 hours it simply could not help but bake, it is baked in 2 hours, and then it begins to ripen
Freesia
Girls, I grinded almonds for dough in a meat grinder with a millstone mill attachment - wonderful flour turned out !!
clavicle
English christmas cupcake
We are a week old. And there are 7 of them. We already drank and went to sleep again.
Lisss's
very beautiful cupcakes for everyone! well done !!
Lisss's
Lisss's



BURNING TOMORROW AND MONDAY !!!


ALL FOR ALMOND FLOUR !!!
MariS
Girls, I already have tomorrow .... I baked 1 kilogram cupcake and 6 small ones in silicone molds. I missed everything with cognac after baking and wrapped it to ripen. I will try together with everyone - on Christmas! The photo will be later when I get to civilization. Thanks to everyone - everyone for their complicity! Lisss "s - personal thanks for your help and support!
kolenko
Wiki
Why not all? No reason known?
kolenko
Nope, it is not known!

Already declared wanted, and knocked on the houses. They are silent. Partisans.
GenyaF
I-na! I will bake in the same forms, did they put newspapers under them? And the forms themselves were smeared with something?
Everyone has such beautiful cupcakes, I will bake my own tomorrow, a point, but this is today. I'll sleep well tomorrow and start.
I-na
GenyaF, do not worry, at first everything seemed complicated to me, but now I have already baked the third portion. I suspect that it will not be the last one, since it is so tasty that it is impossible to convey, and changing the composition of candied fruits every time you get a new taste. And mine is not at all interested in the fact that it is necessary to ripen the cupcake - it’s straight hot from the hands.
She smeared the forms a little with butter. She didn’t add any newspapers. The forms are in a deep baking sheet and I also put two empty baking trays from below at a distance from each other (it seemed to me that this could replace newspapers).
Whymuchka
Quote: kolenko

Nope, it is not known!

Already declared wanted, and knocked on the houses. They are silent. Partisans.
I'm here!)
Isn't it early for me to bake tomorrow? I soaked it later.
I thought I'd bake on Wednesday. Or is it Mona tomorrow?
While reading about baking tins.
What's the best depth?
Still need to buy almonds (flour) and impregnation.

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