English christmas cupcake

I also remembered that during whipping, the oil mixture stratified. Oil 82%. What should be done with such a mixture? Will it taste good?

I also remembered that during whipping, the oil mixture stratified. Oil 82%. What should be done with such a mixture? Will it taste good?

Maybe the oil has not warmed up enough, and if it has stratified during whipping, it needs to be heated a little, and whipped again, it should become homogeneous
Does not affect taste

[Whymuchka]

Whymuchka, Tanya, don't bake ahead of time
You and I will probably bake together. I soaked on the 20th.

Well, I already have small-sized muffins ready, baked for 1 hour and 20 minutes in silicone molds, laid a silicone mat on the baking sheet. sprinkled with brandy, put in paper molds and packed.

[I-na]

O-oooh! how beautiful! (y)
I-nachka! Thanks for the advice! I am afraid that I will bake in a desktop oven, there are close heating elements. I'm thinking of putting these molds on a silicone mat for every fireman.

Oh, I want small ones too. True, I want a big one too.
And I would treat the little ones. Only I have no molds ... Buy or what

And I have another one baked in a cake pan, baked for 2.5 hours and two large ones are already ready in a multicooker. In Panasonic, she was able to turn the cake, but from the brand, the big even from the top was live straight in two hours, I put the Schaub into the airfryer ... In general, I had to poke everything into the oven, it turns out easier there.

[GenyaF]

Report from fomca. Baked it today! GenyaF , do not be afraid!!!! You know how afraid I was, ask Lyuda ...

I baked half the portion, although I soaked the fillings to the full, but you never know ... we may not like it ... but no, my oven will not hold everything. So, baked in small molds-hearts



Baking time 1 hour 40 minutes, mold capacity 130 ml, silicone. The oven is ordinary, it bakes well, there are no old newspapers, and no new ones either. So, I put it on a steam bath, that is, a tray of water down.

There were six things, there were two left - we tried it, delicious - no words! With that calculation and baked in small tins to try. What did not like the silicone - because of the high content of the filling, it did not go well from the walls of the forms, everything clung, also the sides are not straight, but notches ...

And the other two muffins are in forms with a capacity of 0.7 liters. and baked 0.3 liters for 2 hours and 20 minutes, gave it a drink, covered it with baking paper, set it to rest until morning.

Tomorrow is the second half of the portion !!! And further, People, so when is it correct to add molasses (honey), before the eggs or after, otherwise in your first post before the eggs, and then with a detailed description - after ...

Girls, with the initiative you !!! So beautiful!!! Also tomorrow I will bake in silicone. I am excited and worried too.

[Lyudmila Lisss's]

And I am everything! Graduated, everything worked out! Lyudmila Lisss's Thank you very much!

Girls, with the initiative you !!! So beautiful!!! Also tomorrow I will bake in silicone. I am excited and worried too.

Thank you! Don't worry, it's not as difficult as it seems! _{turns out ...}

[Whymuchka]

Whymuchka, Tanya, don't bake ahead of time
You and I will probably bake together. I soaked on the 20th.

Good!
Let's bake together.
What kind of molds do you have?

I have rectangular ones: two with a Teflon coating, one bread aluminum.
There is a silicone "ring". There are two detachable. There are three for Easter cakes, one larger, two smaller. There is also a round one with a Teflon coating, but it is rather low, I think.
But there are no small ones. Tomorrow I'll look at the store, if it's inexpensive, I'll buy it.

they don't bake too much .. I am there this control taster ...

Wait, my friend, today or tomorrow the ninth wave of baking is expected! Will cover! Don't let me eat the current - the muffins should ripen, you need to get drunk

[Linen]

Linen, therefore, the control one whomanaged , did not eat .. we go to you and who didn’t bake but subscribed ... then we all go to you already and put on a hat.

Come, I have a lot of girls, won’t be quick! This one in a small cake mold, about a liter, baked for 2.5 hours in the oven. This one from mv Panasonic 10, baked 2 times for 65 minutes. one side, flipped and another 65 minutes, 3 hours 15 minutes in total. Well, this is the largest brand in mv on the manual at 120 degrees, baked for 2 hours, then for 1 hour the top blushed in the airfryer. four kilograms of rats

This is how the fruit-nut mixture looked like before baking (I slightly fried the nuts and added them today)



Well, here are the ready-made cupcakes (dark with honey)



They were drunk with cognac, wrapped in paper and foil and sent to rest. So give me credit!

I came with a report and I

🔗

I watered everyone, cooled them down, packed them and hid them safely

What a beauty everyone has. This is what proper instruction means. Lyudmila Lisss's MANY THANKS.

And I already turned off the phone, skype too. And do not distract figs! Beginning.

Lyudmila, take the report! Photo of the bottom of the cupcake. I have it so dark. Last year I baked on a thick layer of newspapers for 3.5 hours (it seemed to me a lot, since the bottom was burnt). This year, I reduced the baking time to 2 hours 20 minutes at a temperature of 140 degrees, 2 molds of 1.5 liters each, baked on a silicone mat, covered the top with foil, in general, everything was according to the rules. Baked with dark honey. Please advise me, can you shorten the baking time or lower the temperature?

I also baked yesterday, it turned out three cupcakes.
True, the honey was Greek, so the muffins are rather dark.
The aroma is awesome. Today I took it out of the molds and greased it and packed it

baked on a silicone mat, covered the top with foil, in general, everything was according to the rules. Baked with dark honey. Please advise me, can you shorten the baking time or lower the temperature?

Wo, I have the same look

I baked it yesterday, gave me cognac to drink. Packed up tonight until the next binge.

Can you tell me, can you bake in such tins? They are cardboard 4 cm high. I bought it specifically for baking these cupcakes, but now I doubt it.



What beautiful cupcakes everyone has !!
Will I already have the same?

Can you tell me, can you bake in such tins? They are cardboard 4 cm high. I bought it specifically for baking these cupcakes, but now I doubt it.



What beautiful cupcakes everyone has !!
Will I already have the same?

Husky, but I can't see the molds

Huska -Luda, you can bake, having rummaged on the Internet, I found a picture

[Lisss's]

Greetings from "zheltorotikovykh"! I've already shot! I baked yesterday with molasses, the dough from her smelled like crème brulee.I added eggs one at a time - first the yolks, then the whites, the dough did not split:

This is how it was after adding the fruit:

Baking in 3 forms 1L (silicone), 1.5L, 2L:

Knowing my oven, I put 3 newspapers (a fat Komsomol member) and an old silicone mat on top:

The oven heated up to 150C, but when I loaded all this stuff, the temperature dropped to 100C, I raised it to 140C for 40 minutes ... this huge mass was heating up so slowly, and I was afraid to make a strong gas (my oven loves to fry from below. .). Therefore, I baked for 4 hours. 1.5 hours before the end of baking, covered them with foil. Well, here they are:

When I smeared it after baking, they absorbed cognac like sponges, Well, how much they will aggravate in 6 weeks ... as if you have to seize them later!
This morning they seemed to me darker:

The bottom in the photo also seems very dark, although in fact it is lighter:

The height is slightly larger than a matchbox:

And this they went to rest for a week:


Well, the worst is over .. Lisss's Thank you so much for giving us such a miracle !!!

I am also with the report. One is ready, already got drunk. The second is baked. I baked in a slow cooker, 2 times for 60 minutes on one side, then turned over, removed the paper from the sides, left it only at the bottom and baked for another 60 minutes
This is my dough

preparation for baking

and this is already ready

[husky]

Can you tell me, can you bake in such tins? They are cardboard 4 cm high. I bought it specifically for baking these cupcakes, but now I doubt it.

husky, Don `t doubt! I even bake mini-breads for presents in them (I am economical, I even use these forms repeatedly).

[win-tat]

girls, I'm just sitting here in a swoon !!! pah-pah-pah, so as not to jinx anyone, but everyone has cupcakes !!!! - both for beginners and oldies - just great !!! What clever girls you are all gathered here, craftswomen !!

win-tat, the dough for 5 +++ turned out, exactly what you need!

who's got the dough - it's not scary, from flour it converges back, and then imperceptibly in the cake

fomca, and how afraid, then, eh ??? perfect crumb, smart girl! current chota light? honey chtoli was light ??

husky, I did not bake in paper, but purely empirically - we also line the metal with paper, so as not to burn out

girls with a bit darkish - apparently, the oven is naughty with the temperature, keeps it higher than you set. not scary, dark - this is generally aerobatics check the finished, whether it will not be dry. if it is a little - then reduce the baking time in the next. time

my mother-in-law comes to me, so I raids! recidivist girls, help young people, suddenly they will ask

[People]

People, so when is it correct to add molasses (honey), before the eggs or after, otherwise in your first post before the eggs, and then with a detailed description - after ...

I forgot about the eggs, so I was delighted with the cupcakes

Light, look here, I write first long answer, about the biochemistry of the process, who is not interested, read below immediately a short answer

this cake, like its dough, is a butter biscuit. that is, the biscuit, which is held in butter, whipped in foam, it is the butter that is the main baking powder of this dough. that is, beat the butter properly, and then "hang" the rest of the liquid and dry ingredients on it. the better the butter itself (we take 82%, the maximum butter fat), the better it is whipped, the better it will retain the rest of the ingredients, and the better the final result will be. the yolk contains natural lecithin, which also works to ensure that the dough does not stratify when liquid ingredients are added, but remains a homogeneous emulsion, in appearance like mayonnaise. therefore we are tricky when adding eggs - first we give the yolk to introduce lecithin, and then the protein, when the lecithin is already working for us and then the oil foam is less inclined to split, so molasses after the eggs is better, but if the butter is beaten well, then everything to the eggs will be fine, the oil will hold the molasses on its shoulders until the introduction of lecithin from the eggs

Now short answer - correct both BEFORE and AFTER eggs, but preferable - after

Old-timers .... tell me, if you bake a day later than I soaked it ... well, I don't have time, I have to make custom-made cakes ... will it be okay if the fruits still lie in a jar for a day?

Old-timers .... tell me, if you bake a day later than I soaked it ... well, I don't have time, I have to make custom-made cakes ... will it be okay if the fruits still lie in a jar for a day?

They are in alcohol, what will it be for them ...

I also postponed until tomorrow, they are drunk, it's a day, sho two, no difference ...

And I am with the report. These forms, just pulled out of the oven, have not yet taken their ... grams.

I baked the third cupcake in Dexico for exactly an hour, checked it with a toothpick - everything is fine, but I decided to turn it over and lightly fry the top (although it was already beautiful). Apparently, she was in such a hurry that it broke. The husband was very happy and said that now he must be eaten right away. Which is what we do. Help yourself!

To say that it is delicious is to say nothing! This is mega delicious! I don't know what it will be like in a few weeks, but it's delicious now! I will use this cognac to solder my cupcakes, I really like its smell, I add it to creams. The cupcake in the cut is actually darker, it is in the photo it is for some reason pale.

Old-timers .... tell me, but if you bake a day later than you soaked it ... will it be okay if the fruits still lie in the jar for a day?

nothing terrible will happen, even if they stand for another week in a jar, do not worry, you can keep it longer, less is not worth it

nothing terrible will happen, even if they stand up for another week in a jar, don't worry, you can keep it longer, less - not worth it

THANKS THANKS, BUT LAST YEAR I BAKED BAKING DAY TO DAY, AS PROVIDED. and IN THIS SOMETHING I DO NOT MAKE THANKS ... AGAIN THANKS

a small cupcake was cut to taste.
(It doesn't crumble, it's just my knife ...)

very tasty !!!!!!!!

Thanks to the owner of the recipe for getting to know the cupcake.

For those in doubt, all the cooking steps are easy and very easy!

I forgot about the eggs, so I was delighted with the cupcakes

... but preferably after

Here, damn it, hooligans !!!!!!!!!!!!!! And after the eggs, well, okay, I whipped the butter great! The main thing is that delicious!

And honey, yeah - it was light ... Honestly, I didn't even bother ...

For today there were plans to make another half of the portion, but apparently, it was not destiny - the baking paper ran out and it was not in the nearest store, so I put off the baking ...

yeah, I, too, with 5 kg of flower honey at home, decided not to steam at the expense of dark ...

And after the eggs, well, okay, I whipped the butter great!

Duc AFTER just butter is recommended - eggs - honey (molasses)

In general, again I have something wrong. I jumped around the oven, monitored the temperature, but everything was useless. Four liter tins, two hours baking. and still tanned to black. Yes well this ((((((

She baked, watered, packed ... the flowers are clear for whom, right? (AFFtoru)

listen, where is our "man with a difficult name"? wets ali how? not a word of hearing .. and so everything was spoken out ... Eugene, good, hide, come out!

You can't go away for a minute. Here I am.

I baked it today. I did not do the whole recipe, but with the expectation that everything (dough + filling) would fit into one large silicone mold. Fitted.
The cake was baked for exactly 3 hours. Smells soared throughout the apartment. Soaked in cognac, wrapped it up ... Wait, sir ...

I will inquire further. And who bakes large cupcakes - how do you manage to wrap them in paper, foil? .. The width is not enough ...

[Moira]

Moira, what a capricious oven you have, it's hard in such an oven, I sympathize

Lora0209, without words!

Zhenya, uryayaya !!!

And who bakes large cupcakes - how do you manage to wrap them in paper, foil? .. The width is not enough ...

I would tear off two strips of paper and staple them along the long edge with a stapler. and the foil, too, just not with a stapler, but I bend it several times and iron it, it turns out a wide canvas with a tight seam.

Well, it's clear why everything goes like this ...
Well, nothing. Next year. I will do it again. and then ...

I would tear off two strips of paper and staple them along the long edge with a stapler. and the foil too, just not with a stapler, but I bend it several times and iron it out, it turns out a wide and dense canvas.

Uh-huh, thanks. I'm going to prepare ...