English christmas cupcake

and get out of the oven? or is he going to cool down there ?? answer pzhst !!!

I immediately took it out, soaked it in brandy and left it in the uniforms until morning ..

Thank you. oh, I can't get it - I poked it ... like a dry stick .... what to do, what to do

Thank you. oh, I can't get it - I poked it ... like a dry stick .... what to do, what to do

I would get it already

Today, soaking cupcakes with cognac and packing them in hibernation for 1.5 months

are these the ones for the kids? Or will you no longer saturate everything?

are these the ones for the kids? Or will you no longer saturate everything?

I soaked all the cupcakes, both for kids and for adults. In hibernation, before Christmas: I will still wake up once a week to grease with cognac.

Alcohol in such doses is no longer scary for my godchildren: the oldest is 25, the youngest is 12.

and cognac leaves only a smell, and tannins in the cake, all the alcohol evaporates, you don't keep the cake in a vacuum.

ALL THANKS for your answers and advice! Tomorrow I have an hour X - I began to worry, as before the first date! Very interesting sensations! A mixture of delight and fear ...: girl_cleanglasses: Is it contagious?
Readiness number 1 - everything is prepared for the morning, loved ones in shock - do not understand anything.

The flight went well, although I obviously overexposed the cupcakes in the oven, I had to bake half an hour less. And I decided to play it safe. It turned out to be darkish. Or maybe it should be?
Today, soaking the cupcakes with cognac and packing them in hibernation for 1.5 months, I tried the crumbs: I was very pleased.

We'll try it for Christmas. Maybe I can take a photo

I also baked the second batch today.
I also turned out to be dark, but from last year's experience I will say that they are tastier.
This year I bought specially dark honey.

I also baked the second batch today.
I also turned out to be dark, but from last year's experience I will say that they are tastier.
This year I bought specially dark honey.

Thank you so much!

Now I am calm!

I also added buckwheat honey to the dough instead of molasses.

I baked my muffins yesterday, I put them in storage today. I tried it a bit ... I, of course, imagined that it was delicious, but what would it be ... Mmmmm ....... So yummy! I could not resist, soaked another batch of dried fruits. I suffer, I think, maybe a little?

For me personally, this cupcake is delicious, if I may say so. Therefore, you don't need much of it. And he is Christmas-like holiday itself, well, in the sense of only once a year. And when there is a lot of something, there is always the possibility of overeating, and the charm will disappear ... I don’t know if it was clearly expressed. Still, it's great that there are so many completely different people walking around the world doing the same thing at the end of November and experiencing the same emotions!

Good morning everyone and have a nice day !!! I finished the oven yesterday. In appearance, everything seems to be good. I gave it a drink and wrapped it up. In the morning I checked - everything is ok! The daughter and her husband came at the moment when they just got it ... stunned by the smell)))) And the daughter says to me: Mom! why don't you bake it together with the main cake or there is a cupcake just the second - well, tiny ... well, small - so that you can eat it right away !!!! What kind of torture are you always doing !!! The cake must be soaked ... must be infused ... must cool ... etc !!!!!! So now you're still doing the torture before Christmas !!!!!! That's how you want .... well, at least a tiny bit .... !!! I had to go to meet them and cut off a centimeter piece from the butt of a small cupcake ... They ate and said ...THIS IS MAGIC !!!! and the son-in-law also waved a glass of cognac !!!!
So thank you very much to the author and everyone who helped with advice !!!
Now I will wait until the bitter end, and certainly no one will get anything before NG !!! Not a crumb !!!!

I got more stuffing. I threw the leftovers into the freezer ... maybe I'll find a thread - where to apply ...

That year I baked for a long time with such a filling, I was already fed up with it. She stood in my jar, nothing was done to her, so you can keep her in the kitchen.
Congratulations to everyone on the baking, and tomorrow I will be - soaked late At my house, they were also surprised how I wrapped the forms

My cupcakes (watered, wrapped) are in the cabinet. There was no way to report right away.

... I got more filling. I threw the leftovers into the freezer ... maybe I'll find a thread - where to apply ...

Why in the freezer? She is conserved by degrees.
I didn't soak it last year, because 1 portion of the year before last in a jar in the kitchen was perfectly preserved. During the year I periodically opened and checked And in the end, not only used this cupcake, but also tried a new Christmas recipe
🔗 🔗
The Year of the Dragon ended on February 8, 2013, and I didn't have time to take a photo of this cute dragon, so I decided to celebrate the end of the year with it.

Well, I put it in the oven already. I'll report back in the evening.

Oil the baking dish. Line the bottom and sides with a layer of baking paper so that the edges of the paper are at least 5 cm above the edges of the pan.

Tell me who baked. Maybe this is not important, but smear the forms, put paper inside and you no longer need to coat it, I laid it in 3 layers?

I did this: I missed the forms, put 1 layer of paper, filled the cake with filling. I put a silicone mat in 2 layers on a baking sheet - I have it quite thick. And that's all. and then after 1.5 hours she wrapped the form completely in foil. I baked for 3 hours at a temperature of 140 degrees. For the last hour, I pulled out 3-4 times and checked it.

[Moskvichk @]

Moskvichk @ Thanks for the help. I have a gas oven, with a temper. I covered so much inside, I'm afraid it would not stick to the paper I also think to wrap it on top

I went to the oven, read the instructions and the question arose: why separate the whites from the yolks? or whisk the whites?

Tell me who baked. Maybe this is not important, but smear the forms, put paper inside and you no longer need to coat it, I laid it in 3 layers?

I've been baking this cake for 5 years now. I just cover the metal form with baking paper and that's it. I don't smear anything. I don't grease paper cakes either. There is enough fat in the cupcake so as not to be afraid of sticking, especially to special paper.

I went to the oven, read the instructions and the question arose: why separate the whites from the yolks? or whisk the whites?

Thanks to this technology, the dough is visibly more fluffy. The whites are not whipped separately, they are simply introduced one by one after the yolks.

And I just pulled out my beauty specialists. Watered down - cool down

Here they are.

Virgin, what will you decorate your cupcakes with? Do you think white chocolate icing will work?

In general, according to the rules, they are wrapped in marzipan. And the glaze ... to be honest, I can't quite imagine the combination of white chocolate and spices. But you can try. What if it's delicious?

I usually bake in three forms - one metal (I do not grease it with parchment for baking, but immediately fill it with dough), and in 2 silicone molds (I slightly grease them with vegetable oil). The same result is obtained.

I didn't soak it last year, because 1 portion of the year before last in a jar in the kitchen was perfectly preserved. During the year I periodically opened and checked And in the end, not only used this cupcake, but also tried a new Christmas recipe
🔗 🔗
The Year of the Dragon ended on February 8, 2013, and I didn't have time to take a photo of this cute dragon, so I decided to celebrate the end of the year with it.

Nagirochka, where is the recipe for this stollen to look? I did not open when I clicked on the name and why does not the search give out?

Tell me how much dough to put in the molds: 1/2 or more or less?
Is it necessary to line the bottom with newspapers or is it for a gas oven?

Tell me how much dough to put in the molds: 1/2 or more or less?

I put 3/4 of the mold. Almost to the top has grown.

He does not rise much.

I put 3/4 of the mold. Almost to the top has grown.

He does not rise much.

And I was the same And instead of newspapers, two silicone mats, one was folded in half - three layers turned out

And I was the same And instead of newspapers, two silicone mats, one was folded in half - three layers turned out

And I put 1 silicone mat, but thick.
But I just can't understand why to wrap forms like that, put a bunch of paper and rugs? To avoid burning the edges?

I have a convection oven, it distributes heat evenly.

And I put 1 silicone mat, but thick.

I have both Teskomovskie, rather dense, just the oven from the bottom is hotter more, so I was reinsured

it's just that the oven from the bottom gets hotter, so I was reinsured

Got it!

And if I start soaking the filling now, I won't have time for Christmas.

And if I start soaking the filling now, I won't have time for Christmas.

I don't remember where, but somewhere in this thread Luda wrote that the cake should ripen from 2 weeks to 6. It is better if 6 weeks, but not less than 2. So you still have time.

Luda wrote that the cake should ripen from 2 weeks to 6. It is better if 6 weeks, but not less than 2.

Yes Yes exactly

And I put 1 silicone mat, but thick.
But I just can't understand why to wrap forms like that, put a bunch of paper and rugs? To avoid burning the edges?

I have a convection oven, it distributes heat evenly.

I have the same. I have a thick silicone mat. and big. I usually roll out the dough on it. Folded in 2 layers. And there were no problems. And I got up, too, not very good. high. I left the paper 10 centimeters up from the form, but it was not useful. Then I just tore it off and that's it.

And yesterday I wrapped mine in the locker. The husband again suffered for half the evening about the "transfer of the product" (that is, cognac) to muffins. He offered to just eat a cupcake and wash it down with brandy. Like everything in the stomach is soaked.

Girls, tell me dark molasses or honey, what role do they play in this recipe? Where can a double dose of this product result?

[Husky]

Girls, tell me dark molasses or honey, what role do they play in this recipe? Where can a double dose of this product result?

HuskyHere's what I found on this subject: Corn syrup, maple syrup, molasses, or honey add a sweet taste to dishes. But their functions are not limited only to this. For example, sugar affects the texture of some muffins, and sugar syrup gives stability to the texture of the meringue, that is, in fact, it is also a stabilizer. In addition, sugar, syrups and honey retain moisture in baked goods and prevent them from hardening too quickly.

Yeah, since molasses retains moisture, then it turns out that by putting (albeit not on purpose, but by mistake) a double norm of molasses, I can now store my cake until next Christmas?
But here's the question !! Where can I hide it to make it a reality? I have already cut off all the "butts" of all three yesterday's cupcakes and ate them.
It's soooo delicious that it's just not realistic to hold on until this Christmas.
I put in five more cupcakes. And also with a double rate, but now honey.
I will unsubscribe after that I will succeed from all this.

Virgin, what will you decorate your cupcakes with? Do you think white chocolate icing will work?

Here's how to decorate


And here about the glaze from Luda. 🔗
We also have a lot of recipes on the forum. Phew, bake

and I have a kapets ((((forgot to put almond flour ... came to my senses when it was too late ... the muffins stood in the oven for 20 minutes

Are there nuts in the filling? If there is, then the taste will be present. But the consistency of the dough may have suffered from this. But I baked with a double portion of molasses, and the flour was as always! And nothing!! If I could have eaten all the cupcakes today.
She pulled the second portion out of the oven. Now I will drink and wrap up. Tomorrow I will show both the first portion and today's one.

We stood for an hour in the oven .... got up)))) even got out of the molds, although I put the dough on 3/4 of the mold .... the first time like this ... okay, we'll wait another 2.5 hours)))))

Yesterday, with a double portion of molasses (this is also + for liquid ingredients) and 1 portion of flour, the dough also rose more than today. But while baking, the dough sagged and even the middle fell a little. Today, remembering that I took the 2nd rate of honey, I added more flour by 100 grams + ground more nuts by 30 grams, then the dough did not rise like that. And the top is flat.
I gave them a drink, wrapped them up, and laid them down.

Now I will check the little ones and give them water, but the big ones will still stand. Run to work in an hour, even take a taxi

I played my first batch
very exciting
there are no newspapers in the house, no rugs either, but I found lectures on physiology and microbiology on A4 sheets, and I bake on them
nothing will happen to them

Nastya, with which nothing will happen? Cupcakes or scientific work?
The cupcakes will definitely be gone. But lectures can suffer.

Nastya, with which nothing will happen? Cupcakes or scientific work?
The cupcakes will definitely be gone. But lectures can suffer.

Oh, Lyudochka, I'm worried about science, my son didn't go to medicine, maybe my daughter will go, they will come in handy
no, but seriously, I mean lectures? won't survive?

[Ana-stasy]

Ana-stasy
They can suffer greatly, but I feel sorry for my lectures on physiology, pediatrics, therapy, I still shore