Cupcake in bread maker Moulinex OW 2000

Cupcake in bread maker Moulinex OW 2000

Category: Bakery products

Ingredients
Eggs	3 pcs
Butter	70 g
Salt	1/2 tsp
sugar	200 g
Flour	320 g
baking powder	2.5 tsp
Cocoa	2 tsp
Orange juice - 1 piece about 100g + zest
Raisins	50 g
rum (cognac is possible, I took Karelian balsam)	1 tbsp. l.

Cooking method

• Finally going to bake a cupcake. This is my "firstborn" - it turned out great! Recipe from an instruction book with small additions.
• First, beat the eggs, salt and sugar with a mixer into a thick foam (you can add vanilla sugar), pour the resulting mixture into a bucket, add rum, orange. juice, zest, softened butter cubes, flour, and baking powder. Bucket - into the oven, my program is number 9.
• Everything, then the stove did everything, I even forgot to add raisins on a signal! Everything worked out wonderfully. First, the batter was mixed, then it was baked from the edges to the middle. The middle 35 minutes before the end of the cycle was completely damp, even liquid, and I was afraid that the middle would not be baked. But when I was disconnected, everything was in order - no liquid places, an even dark golden crust, in the section - a uniform spongy crumb, not soggy. She pulled out the cupcake 5 minutes after the beep. Quite simply, raisins are probably even better. Raisins, of course, are not enough!
• The family is delighted!

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Cupcake "Useful for tea"

Eggs - 3 pieces
Sugar - 195 g} Beat these three ingredients into a thick foam.
Salt - 1/2 tsp.
Butter - 70 g (melt)
Any juice (water) - 50 gr
Flour - 320 gr
Baking powder - 2.5 tsp.
Raisins, prunes (cut), walnuts (crushed) - up to the 100 ml mark.

Pour the beaten eggs with sugar into the HP bucket, add the rest of the ingredients according to the list. Program - No. 9 (Moulinex 2000), baking - 1h20min.

It turned out to be quite tall - 10 cm, soft, spongy, tasty-smelling cupcake, with a uniform beautiful golden crust. Benefit - of course, in the addition of raisins, prunes and walnuts.

Maybe someone can tell you how you can replace dark rum when baking muffins (see the Moulinex recipe book), maybe cognac will do, or is it basically dark rum that you need? Maybe he gives some special taste? I don't understand anything about alcoholic beverages, because I just don't drink them ... Help me figure it out ...

Raisins, prunes (cut), walnuts (crushed) - up to the 100 ml mark.

Please tell me, up to the mark "100 ml." Is this all together? Or just nuts? Will it not be enough? And yet ... "Any juice (water) -50 gr." - exactly grams, not milliliters? Will milk work?

Maybe someone can tell you how you can replace dark rum when baking muffins (see the Moulinex recipe book), maybe cognac will do, or is it basically dark rum that you need? Maybe he gives some special taste? I don't understand anything about alcoholic beverages, because I just don't drink them ... Help me figure it out ...

Rum can be replaced with cognac or even liqueur. But it is better with cognac in the same proportions as rum.

Crochet, I added up to the 100 ml mark - all together (nuts, raisins, prunes), but I think more can be done.
Juice - 50 ml in a measuring glass. I didn't try to replace it with milk, I think it's possible, because sour cream makes wonderful cupcakes, why not milk ...?
Rum gives a special aroma to the cake, but in its absence I replaced it with cognac (though I didn't feel the aroma) and also with Karelian balsam on herbs - there was a slightly "audible" balsamic aroma.

What dough should be in consistency? I baked but it turned out clogged when I baked the smell was mind-blowing

What does it mean? Dense? But the cupcake should not be "fluffy", I get the density and taste very similar to the cupcakes from the bakery and school cafeteria (when I was studying there).
And the dough should be pretty runny.Have you ever made a biscuit? This is exactly the kind of dough that should be.

I have already made 2 cupcakes according to your recipe - it turned out just amazing. Absolutely no flaws. Thank you. Now I bake a cupcake with pieces of chocolate based on your recipe, while the sight and smell are very impressive

Thank you, very nice to hear (see) good reviews !!!

In fact, you can make different varieties of cupcakes to suit your taste and food availability.
Here's another variation on the cupcake theme in HP:
Caribbean cupcake.

Eggs - 3 pieces
Sugar - 200 g} Beat these three ingredients into a thick foam.
Salt - 1/2 tsp.
Butter - 80 g (melt)
Pineapple juice - 50 gr
Rum - 2 tbsp. l.
Flour - 330 gr
Baking powder - 2.5 tsp.
Almonds (toasted whole) and candied pineapple to taste.
The top of the cake (before baking) was sprinkled with coconut and garnished with a few almonds.

Cupcake with almonds.

Eggs - 3 pieces
Sugar - 190 g} Whisk these three ingredients into a thick foam.
Salt - 1/4 tsp.
Butter - 90 g (melt)
Orange juice - 30 gr
Rum - 2 tbsp. l.
Flour - 240 gr
Baking powder - 2 tsp.
Cocoa - 1 tsp
Ground almonds (in a coffee grinder) - 50 gr

Sprinkle the top of the cake (before baking) with brown sugar and garnish with whole nuts and chunks of aerated chocolate.

If someone is very sweet, you can take less sugar and use cane sugar.

I bought a scale and now I like it very much according to the first recipe. True, I changed the recipe a little, I add orange zest instead of vanilla sugar and a little orange juice turns out just wonderfully. I don't have time to taste it properly, every time someone comes and picks it up. Thank you so much for the recipe

And I also bake a cupcake. And I have the same Mulinex stove. I just don't know what will come out
Mode 9, recipe with almonds, all according to the instructions. The dough came out very thin, after which I added another 150 g of flour. It got thicker, but, in my opinion, it's still not very ...
Now we are waiting for the result, another 20 minutes ...

[tortik]

tortik, have you read the entire thread? In vain they added excess flour, the recipes have been checked more than once. The muffin dough should be liquid (I mentioned this in the very first post) - don't even think about any kolobok here! These are not cakes, but muffins (muffins) on baking powder.
It is this batter that bakes very well on prog # 9 and gives a soft, porous cake.

[tortik]

tortik, have you read the entire thread? In vain they added excess flour, the recipes have been checked more than once. The muffin dough should be liquid (I mentioned this in the very first post) - don't even think about any kolobok here! These are not cakes, but muffins (muffins) on baking powder.
It is this batter that bakes very well on prog # 9 and gives a soft, porous cake.

Yes completely, of course. And I didn't expect any kolobok (also of course)
Now it begins to dawn on me that it probably meant a ready-made almond powder ... I ground the nuts myself. As a result, the powder turned out to be very greasy, oily. And at the temperature, for sure, the butter melted even more ...
Already prepared. I just tried to pierce it with a stick. Wet ...
Set 12 mode for drying

Yes completely, of course. And I didn't expect any kolobok (also of course)
Now it begins to dawn on me that it probably meant a ready-made almond powder ... I ground the nuts myself. As a result, the powder turned out to be very greasy, oily. And at the temperature, for sure, the butter melted even more ...
Already prepared. I just tried to pierce it with a stick. Wet ...
Set 12 mode for drying

You write that you read in full, so in my recipe I mean and writtenthat the almonds were ground by me in a coffee grinder. Of said quantities of ingredients muffins are always baked, but I take out the muffin after 10 minutes more often - this way it is easier to take out of the bucket IMHO. I never put it on baking.
The powder of ground almonds is always fat, as you wrote, it's not for nothing that marzipan is obtained from it!
And since you didn’t expect a kolobok, why did you add so much flour? Probably it was because of this flour that the cake came out heavier and was not baked. Plus the program "Keks" is intended for one weight of the finished product. From here, the number of ingredients is taken.

You write that you read in full, so in my recipe I mean and writtenthat the almonds were ground by me in a coffee grinder.

I’m writing about a recipe taken from the instructions for Moulinex 200030.

Indeed, I baked exactly according to the recipes from Link, wonderful cupcakes, I must say, in terms of structure, beauty in general (y) The dough I will not say that it is liquid, but rather like a very thick sour cream

In general, we tried the result. In general - nothing, tasty
After all, my torment was not at all unnecessary
Linka, I will definitely try your recipes. I am sure that everything is in order in them with proportions.
But still wondering Has anyone tried to bake almond muffins from the instructions for the Mulinex oven?

But still wondering Has anyone tried to bake almond muffins from the instructions for the Mulinex oven?

There is also Temka taka "Almond Cupcake" The Owl posted there with all the comments.

There is also Temka taka "Almond Cupcake" Owl posted there with all the comments.

Here you are: https://Mcooker-enn.tomathouse.com/in...c=2039.msg24635;topicseen

But this is not what we are talking about here - mine is not from the instructions, and, most importantly, it is yeast, and you are talking about a cake on a baking powder here. My "Almond" is being prepared on program # 4 in model 5002 with kneading, lifting, kneading, etc. The total time is 3 hours 50 minutes.

Has anyone tried to bake almond muffins from the instructions for the Mulinex stove? [/ color]

I baked all the cupcakes (recipes for which were given, including gingerbread) from the instructions for Moulinex-5002, everything: almond, lemon, and raisin cake turned out just perfect, and the first time!

[tortik]

In general, we tried the result. In general - nothing, tasty
After all, my torment was not at all unnecessary
Linka, I will definitely try your recipes. I am sure that everything is in order in them with proportions.
But still I wonder Has anyone tried to bake almond cake from the instructions for the Moulinex oven?

Oh, now I see this recipe with powdered almonds in the instructions! I apologize tortik, I thought you were baking the recipe given by me. For some reason, my instructions call this cupcake "Whole Grain Pie" That's a translation!
Offhand: I would not decide on such proportions - it should turn out too fat (the crumb will be dull) and not sweet enough (IMHO).

Celestine, you gave a great comparison for a muffin dough like thick sour cream!

I baked all the cupcakes (recipes for which were given, including gingerbread) from the instructions for Moulinex-5002, everything: almond, lemon, and raisin cake turned out just perfect, and the first time!

Crochet. And I also have Moulinex 5002. And it seems to me that there is little time for baking according to the program. I always got a very light crust (even when you set the maximum). Sometimes you have to bother. But according to the maximum size (1500 g), it was not baked in half at all, although it came up. And in general, the side crusts burn, and in the upper sections the cake is not baked. I will try according to the local recipes.

Crochet. And I also have Moulinex 5002. And it seems to me that there is little time for baking according to the program. I always get a very light crust (even when you set the maximum). Sometimes you have to bother. But according to the maximum size (1500 g), it was not baked in half at all, although it came up. And in general, the side crusts burn and the cake is not baked in the upper sections. I will try it according to the local recipes.

The fact is that the muffins and gingerbread are 1.5 kg. I did not bake (this is too much for my family), usually I bake at 750 gr., and less often at 1 kg., but ... after baking, I always leave the cake for 1 hour (to keep warm), for this time he seems to be bothering or something ...but in general it turns out great, with a crumbly crumb (which should be a cupcake). I especially like the gingerbread! (y) As for the color of the crust, I always put "light", it turns out a feast for the eyes, what you need, no more, no less!

For some reason, my instructions call this cupcake "Whole Grain Pie" That's a translation!

Yes, Linka, I've already written about these translations ... We need to watch the original, or at least the English version

I always leave the cupcake for 1 hour (to keep warm)

I thought about it ... There, after all, the program in the stove cannot be reprogrammed for a certain time (for a long time - more than 10 minutes ..., it could not stand it further). So, in order to add the baking time, you need to turn off the native cake program (after 00.00 on the timer). Defend this way out. I'll try. But never try the large size, it's not about the crust, but 4-5 cm of unbaked dough

I thought about it ... There, after all, the program in the stove cannot be reprogrammed for a certain time (for a long time - more than 10 minutes ..., it could not stand it further). So, in order to add the baking time, you need to turn off the native cake program (after 00.00 on the timer). Defend this way out. I'll try. But never try the large size, it's not about the crust, but 4-5 cm of unbaked dough

What kind of stove do you have? Moulinex has a special "keep warm" function, which is automatically activated after the main program (valid for an hour). You don't need to do anything on purpose, just leave the bread in the oven.

Can you please tell me if it is possible to do without it in recipes where rum is needed, that is, without any alcoholic beverage at all? for example, replace with maple syrup, or simply eliminate rum from the recipe altogether. Or could it affect the end result? maybe if you exclude rum just add more milk?
I really want to bake cupcakes from the book for Moulinex, but there is almost all rum in there? Can you advise? how to be

You haven't baked muffins yet? : o Lost a lot ... Make up, and the sooner the better. The rum specified in the recipe is successfully replaced:
a) cognac
b) balsam (for example, "Riga")
c) orange (lemon) juice - I take freshly squeezed
d) any other liquid corresponding to the volume of rum (be it milk, fruit juice, etc., at worst just water).
I most often use cognac, just like the recommended rum, it serves to flavor the cake, so you can and even need to replace it (for a change) - it will not affect the final result!

Tortik is you talking about Moulinex 5002? I have this particular model, but it seems that nothing like this was written in the instructions. Although this "keeping warm" would not hurt at all.

It is precisely in the instructions that it is written in detail in which programs the "keeping warm function" works, if I am not mistaken, then in all, except 4, but I will not say for sure, you need to look at it.

Tortik is you talking about Moulinex 5002? I have this particular model, but it seems that nothing like this was written in the instructions. Although this "keeping warm" would not hurt at all.

I'm talking about Moulinex 200030. We have such (in the sense of a model). About 5002 - I don't know, but it's strange if there is no such function there

I fully agree with Krosh
Almond cake is especially good with amaretto.

[K. E. O.]

K. E. O., judging by the description of HP Moulinex 5002 there is a function of keeping the bread warm (aka "add-on"). Take a closer look, after the beep signaling the end of the program, the display shows 0:00 for an hour - this is the function of keeping warm. One hour after the beep, the function is automatically turned off.

tortik, judging by the instructions (here I am re-reading it) in our model with you on prog number 9, this function is missing! But I think if you don't immediately pull the cake out of the HP, it will still be baked a little in the warmth.

You haven't baked muffins yet? : o Lost a lot ... Make up, and the sooner the better. The rum specified in the recipe is successfully replaced:
a) cognac
b) balsam (for example, "Riga")
c) orange (lemon) juice - I take freshly squeezed
d) any other liquid corresponding to the volume of rum (be it milk, fruit juice, etc., at worst just water).
I most often use cognac, just like the recommended rum, it serves to flavor the cake, so you can and even need to replace it (for a change) - it will not affect the final result!

Crumb, I baked cupcakes, but only those that do not contain rum. I just don’t know if it’s possible to do without alcohol in these recipes. Now I will bake muffins, replacing rum for juice. THANK YOU!!!

Yes, exactly, there is a function of "keeping warm" in Moulinex 5002. The cupcake will probably brown if you don't touch it. There was no patience, the signal squeaked, so get it out. We will endure and wait ...

I love making muffins in Moulinex, following the recipe for Lemon Pie from the instructions, I just add various additives (raisins, candied fruits, nuts, etc.) I'll bake again tomorrow, my husband really likes it!

owners of bread makers of the same model, please explain how to set more time for baking in the baking program in Moulinex 5004? I only have 10 minutes. bakes and then you need to again for 10 minutes. put. not very comfortable. thanks in advance for the answer.

owners of bread makers of the same model please explain how to set more time for baking in the baking program in Moulinex 5004? I only have 10 minutes. bakes and then you need to again for 10 minutes. put. not very comfortable. thanks in advance for the answer.

The instructions are nevertheless clearly written ... Set the "baking" program with the "MENU" button, then use the "+" and "-" timer buttons (in your case "+") to set the desired baking time, the "step" of the button is 10 minutes.

Press the "+" button and watch the time change on the display. Then don't forget to press the "START" button.

Hello, I have Moulinex 3000, I have already baked simple bread - great!
I really want to bake a cake, owners of this oven, tell me the program number for baking a cake! The French do not understand the Russian soul, they erased the cupcake program in this model, mlyn, but you can certainly use one of the 10 available programs for baking cupcake, but which one?

THANK YOU!!!!!!!!

P.S.
I read the instructions and decided to try it like this:
kneading - program 6 - pizza dough
baking - program 10, put it warm for 15 minutes, then let it bake for 45 minutes. If interested, I will write the result.

Good day everyone! I'm in a hurry to write a laudatory ode to your recipe! I baked everything exactly according to the recipe with difficulty forcing myself not to add flour (special thanks for the advice on the consistency of the dough). And lo and behold! The aroma is amazing, the cake was baked great .. it turned out! In general, I am a bakery and didn’t think that I would be surprised at anything .. but this aroma cannot be compared with anything! THANKS for the recipe and of course the progress report

Hello everyone. I also have Moulinex 3000 and there is no cake function, but I want to try to bake. Who baked - tell me which program to do it best and how. This is especially true for Ilya
Thank you

Lilyanna, the cupcake turned out, though on a C grade - I summed up the recipe, let's say I did the recipe at my discretion and there is no point in uploading this recipe here.
But real bakers don't give up! The main thing is that our bread maker knows how to bake muffins!
Now we are baking bread with cheese, maybe I'll close up a cake later - I'll try one of the recipes from this site. I WILL BE SURE TO WRITE!

[Ilya, Lilyanna]

Holders of HP Moulinex 3000: Ilya, Lilyanna other.
according to the "cake" program, the dough is kneaded for 15 minutes and baked for 1 hour 20 minutes.

so if you use the "pizza dough" mode for kneading, then turn off the program after 20 minutes, in general, as soon as the ingredients are mixed. But it is better to beat eggs with sugar and salt by hand before placing them in the HP bucket.

or knead the dough from all the ingredients yourself and pour the ready-made into a bucket without a stirrer (there will be no hole from the stirrer, only from the pin).

bake a cake on the "baking" program 1h - 1h20.Watch for readiness - the cake is baked from the walls to the middle, as soon as the batter in the center is baked and the top is a little browned, then it is ready. Check with a wooden skewer - if no batter remains, then the cake is baked.

After turning off the HP, leave the cake in the bucket for 10 minutes - then it will "pop out" more easily, because the cake is softer than bread.

Good luck everyone!

Linka, baked today a cupcake with mndal according to your recipe. The smell in the apartment was divine. Thank you for warning us about sugar right away. I don't like very sweet muffins and I put 50 grams less sugar. The rest is all according to the recipe without changing anything. The cupcake turned out to be very tasty and sweet, but in moderation. (y) Although next time I will try to put a little less sugar. Along the way, a question. Do you have a recipe for shortcrust pastry muffins? The stores sell such cupcakes-baskets with raisins. I would like to bake a cupcake in such a HB.

Another cupcake variation.
Cupcake with cocoa and orange peel.

Eggs - 3 pieces
Sugar - 140 g} Beat these three ingredients into a thick foam.
Salt - 1/4 tsp.
Butter - 90 g (melt)
Orange juice - 40 gr
Flour - 250 gr
Baking powder - 2 tsp.
Cocoa - 5 - 6 tsp
Orange zest - 3 tsp
Almonds for decoration.

If you don't like a sweet cake, try using cane sugar. He gives an unusual aroma.

Looked at the Stolichny cupcake recipe. Lemon essence 1 c. L ? Is it lemon liquid from such a plastic lemon in the amount of one coffee spoon? How much is a coffee spoon?

I really want to know for the cake, which raisins are dark or light?

I put the dark one, it looks more beautiful at the cut.

Does anyone know the color of the crust in the cupcake as in the bread you need to choose ??? It's just that I'm the first time and I don't know .... Or just put the program on the cupcake and weight and that's it?

studied the instructions. So the color of the crust is not necessary if that puts the optimum average.
Oh, I don’t know now I’ll bake such a cupcake for the first time in my life, I wanted jam, but my husband had a cupcake, He bought everything, and now he demands!
I bake according to a recipe from a book, but I made my own adjustments, I want not just a lemon muffin, But I spanked 2 tablespoons of cocoa, and to a heap of chocolate pieces and raisins on the call. Nafig think that lemon. Nothing has changed much. I really hope that it will work out ... After all, yesterday I baked the first bread, and this day I already rushed to the experiment, And suddenly it will turn out !!! And if not, then I will only be on the prescription without leaving a spoon!

Natalja Ar, how is your cupcake? Was it successful? ;) I usually always expose a light crust, otherwise it turns out to be "overburned", and I always leave muffins and pies on the heating (IMHO).

Oh. turned out, Stunned, so funny brown. I went there 2 spoons of cocoa thumped and 40 grams of chocolate on a grater and a little raisins. ridiculous for 750 grams of baking, it came out so long, The roof rose like a wigwam in the middle in general. The smell was already in the corridor, Sfotkala was already cut off. Tomorrow I will exhibit My first, and even an experimental one I wanted to add)))
Yes, probably, too, it is necessary on a light crust, although soft, pulled out of the form easily, The husband himself grabbed, shook him out and commands, let's scratch out your hook of the mixer boom! ... Just cooled down. Immediately the half-sleepy galloped up from the room Poured a mug of milk and began to munch))) So the cake was a success)))) And I ate a piece, nothing !!! Oh, tomorrow I still need to cut off my mother-in-law and my mother for a test ...
Jam in the morning will start to create!