Cupcakes in a bread maker (recipe collection)

Someone a lot, someone a little ... But a cupcake from HP - to eat at a time?

Someone a lot, someone a little ... But a cupcake from HP - to eat at a time?

On weekends, my troglodytes manage to eat a fresh one kilogram loaf of bread in 2 days, let alone a cupcake ... I think that those mothers who have teenage sons know what a young growing organism is.

Someone a lot, someone a little ... But a cupcake from HP - to eat at a time?

In fact of the matter . My muffins are trying to persuade a cupcake from a bread machine with tea.

Pret fysem!
Well, I don’t know, I love cupcakes so much that I’ll easily persuade a kilogram with milk or tea (of course, without having eaten anything else). at a time.
I'm thinking, if you bake a lemon pie * almost the same cupcake) according to the recipe from the recipe book attached to the oven, then it weighs 1200g. And with us in Mulka, you can choose only sizes 750-1000-1500g. What size to choose when baking this 1200g recipe? Probably, the publishers should have thought about it before cramming such a recipe into the book for Mulinex!

Pisec, if you select "1500" with a weight of 1200 cake, you will get a crisper crust. Look at the instructions - with a higher weight of bread, baking lasts longer. I think the same principle applies to cupcake. I would probably set the mode to medium size (I do not like very fried), but I would keep it on heating for another minute. 20-30. For better baking inside.

in my bread maker not in the mode, the cupcake costs 2 hours and 50 minutes .... how to understand this? what should she knead herself? there are no cake recipes attached to it .... who can tell you how you can bake a cake in it?

[LIPKA]

LIPKA
Strange, for an ordinary cake on baking powder (soda) it will be a bit too much, for a yeast cake it is not enough ... But nevertheless it is closer to yeast cake ... And in your instructions, this mode is painted every minute? So it would be easier to understand what kind of cake is meant.
In my oven, the cupcake mode lasts 1 hour 20 minutes - this is kneading + baking.

[Lipka]

Lipka , in all likelihood, this is a yeast cake with kneading and baking. And how to check - put food and bake.

Krosh, the instructions don't say anything about the cake at all. No recipe, nothing ...
tatulja12, so what products and in what proportions to put?

Peace be with you bakers!
LIPKA top search button or left recipes
choose and go any
but judging by the time it is still yeast
although
I have 1h 25 on baking powder, but I don't remember exactly on yeast, but more than 3 hours

Lipka, I have only baked cake in Panas, and so try to take a recipe for rich bread or kulich, probably on this program and bake if there is no other.

Pret fysem!
Well, I don’t know, I love cupcakes so much that I’ll easily persuade a kilogram with milk or tea (of course, without having eaten anything else). at a time.
I'm thinking, if you bake a lemon pie * almost the same cupcake) according to the recipe from the recipe book attached to the stove, then there it weighs 1200g. And with us in Mulka, you can choose only sizes 750-1000-1500g. What size to choose when baking this 1200g recipe? Probably, the publishers should have thought about it before cramming such a recipe into the book for Mulinex!

I bake on a light crust, the weight is 1000 g, I do not bake it, I take it out of the stove immediately (that is, it does not languish in the keeping warm mode either) and everything turns out OK. Tall, baked and a pleasant crust, not burnt.

Peace be with you bakers!
Pisec here is a medium weight medium crust
https://Mcooker-enn.tomathouse.com/in...ic=4502.0
although the crust must be put on a light one

[LIPKA]

LIPKA
My mode of butter bread (for yeast dough) lasts 2 hours 45 minutes for a weight of 1 kg and 2 hours 55 minutes for a weight of 1.4 kg
So your cupcake routine is a yeast-rich pastry.
For example, I bake Kulich from Elena Bo in this mode - it turns out great.

Good evening, bakers.

I want to share my experience. Now it’s Great Lent and I had a task, or rather two at once: bake a pie (lean) for your granny. Tomorrow we will try Olga's lean dough here at this link
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=119.0
and I have a question right away. What glass do you think is meant when flour is measured? There it was about 4 glasses of flour. Or is it from HP, or faceted, or thin glass?

The second task was - bake something delicious for my two colleagues who are now in the same hospital together (they are future mothers). I baked a cake from the instructions for my Panas-255. I read about the time, someone wrote that 30 minutes is enough. We put it on for 40 minutes. At the end of the program, the result was the following: the roof was covered with cracks, through which the thin interior could be seen. We put it on for another 22 minutes. Everything, this time, was baked, but the sides were burnt. A cupcake with 2 tablespoons of cocoa would have been black anyway, but here it was a little too black on the sides. I can't say anything about taste yet. We'll try it tomorrow. The weight is 600 grams. Since the bucket at HP is Teflon, I did not put the paper on the bottom, but nevertheless anointed it with vegetable oil and sprinkled it with semolina (I insured myself, so to speak)

I can not provide a photo due to the lack of a fotik.
Oh, girls, happy holiday to all of you !!!

Well, I report to my taste: it turned out very well (only the burnt sides give a taste of bitterness). Inside, everything is homogeneous, when you cut, there are few crumbs.

It is a pity that I did not add raisins or candied fruits to the dough (most importantly, I had both). Not that I was afraid to experiment, but simply forgotten

And I don't have a program for a cupcake at all. I chose the main recipe, but there is no program.

In general, of all the modes that I have in my bread maker, SUESSES BROT (for making sweet yeast dough) and KUCHEN (for baking with the addition of baking powder) are more or less suitable. What do you think? Can anyone have such experience?

Peace be with you bakers!
Zenc Lady everything you need you have
with addition of baking powder - for cake
for making sweet yeast dough is a baking
only a little incomprehensible is this program for dough or for baking too
even if only for kneading - turn on baking later

So I don't understand how to bake, too, you can use this program or just cook the dough.
Thank you so much for your reply. Today I will try to make a cupcake.

Peace be with you bakers!
Zenc Lady and how long does it last

That's what I did

This is a cupcake with carrots. The one that is in vegetable oil. Delight. Baked and not burnt.

That's what I did

This is a cupcake with carrots. The one that is in vegetable oil. Delight. Baked and not burnt.

Zenc lady

Please tell me what this magic cupcake is and where to look for the recipe. Drop the link, pliiiz

Yes, somewhere in this thread, I took the recipe. Cinnamon carrot cake is called. The girl was giving the recipe.

Thank you Zenc Lady.
I will look, I will try to bake. Well this is very useful if a cupcake with carrots. And it must be bitter ...

Hello everyone.
I read the whole topic, I can't understand - why do you need a bread maker if you knead everything yourself and only bake in KhP? Indeed, in this case, it is easier and tastier in the oven!

I just baked a cupcake in HP with apples for the first time, I took the recipe here. I did not grease the bucket at all and did not line it with paper. though I added more condensed milk to the recipe, it turned out to be sweeter. daughter with pleasure now after lunch tried

I spread the recipe, maybe someone will come in handy.

Anka, if I don't have a KEKS mode, can I just put the main one on the batch? I have Panas 255

Try this recipe:
1 glass of sour cream
1 tbsp. Sahara,
2 eggs,
1.5 tbsp. flour,
1 teaspoon of baking soda, slaked with vinegar.
I put the regime on fast bread. When baked, cut in half and brush with sour cream. Spread sour cream on top.

Thanks for the recipe. I have Binatone BM-1068, it has a cupcake mode, but unfortunately there is no recipe in the book. I tried it as it says here: the first time - it was not baked for 20 minutes, the cake looked brown and the match was dry - it turned out to be very soft, tender and very tasty, the second time - I added raisins, put off cooking until the morning, did not extinguish the soda, but fell asleep dry, so that it would not the reaction began, everything was covered with layers of eggs-sour cream-sugar-flour-soda-raisins didn’t bake for 10 minutes, I was afraid that it would burn out, but it turned out even tastier than the first time, the third one - I also put everything overnight, slept through the stove and baked everything according to the program to the end and in the morning an excellent cupcake right to the table so that you can not be afraid at all that it will burn and do not turn it off before, by the way, rises 3 times in all variants

and someone can send me via a link to a recipe for a yeast cake in HP - like a store paniton ...

Good day!

And does anyone have a proven recipe for curd kesik?
Or maybe someone tried to bake cottage cheese according to the recipe book from the book for mulinex ???

Thanks in advance for the answers

Good day!
Now I read all 16 pages of the topic in the evening. I dragged some recipes into the notebook. Thanks in advance for them.
I baked the cupcake once in Moulinex - 5004. Before reading this topic, I did not even know that there were any difficulties. She took the recipe exactly according to the recipe book for HP. So it is called "Cupcake" Program No. 10. The changes concerned only two ingredients: the rum was replaced by cognac, and instead of lemon with zest - 2 tables. tablespoons of the twisted mass (I always have it in the refrigerator) the peel of all citrus fruits in the house with sugar (1 to 1). Even the dough ripper was far from fresh - the shelf life was up to 2000. Everything turned out great! Only I do not beat anything with a mixer - only with a wreath and only in one direction. In a cold enamel bowl, with a pinch of salt and cold eggs.

I have a Panasonic255. I baked a cupcake strictly according to the book, after 60 minutes I opened it - exactly the same picture, sorry, I didn't take a picture. Conclusion: cupcakes need to be baked for 30-40 minutes and look! The crusts were cut off and eaten instantly, very tasty, not comparable to store-bought muffins.

Hello! I am writing for the first time. I have had a Panasonic 255 bakery only for the third week, I gradually master it. I have baked the cupcakes several times and the result pleases me, my family and colleagues. I took the recipe for the cupcake from the Povaryonok website, I really like it.
Cupcake "MARBLE"
flour - 230ml
salt - 0.5 tsp.
baking powder - 1 tsp.
sugar - 3/4 cup (faceted)
butter - 6 tbsp. l. (I take margarine)
egg - 3 pcs.
cocoa - 1 tbsp. l.
Make the dough, divide into 2 parts, add cocoa to one part (dilute in water). Bake for 50 minutes. Cover the bottom with parchment.
I baked this cake without cocoa, and with raisins, and according to the recipe. The result was great everywhere.

And I tried the first cupcake in a bread maker based on a recipe that I have been baking quite successfully for many years:
9 table. spoons of milk
9 table. tablespoons of sugar
9 table. spoons of pancake flour (how many a spoon will hook with a slide),
100g margarine - melt,
1 egg, beat with a fork
you need classic pancake flour, without yeast.
I put everything in the bread maker and set the cupcake mode, everything worked out, I did not take it out before, I even took out the spatula later, after baking and cooling, but the traditional way still has a more delicate texture and harmonious taste

Yesterday they baked a cake. Recipe from Panasonic sd-255 book. I haven't made any cupcakes before. Instead of cocoa, we took 7st bird cherry flour. l, pre-brewed with boiling water. As recommended, the form was lined with paper. But I still don't understand how to accurately lay out the form - the paper is tough and rough. Apparently also because of this the cupcake came out so ugly. But nothing, I will learn little by little. It tastes very good.I haven't eaten anything with bird cherry for a long time ...

I haven't eaten anything with bird cherry for a long time ...

And I NEVER ate anything with bird cherry. I had no idea that there was such a flour. What is it made of? Is it already cereal or not cereal?

And I NEVER ate anything with bird cherry. I had no idea that there was such a flour. What is it made of? Is it already cereal or not cereal?

Bird cherry flour.
Dry ripe cherry fruits, grind into flour. Store in a dry ventilated area. Use as an additive to wheat flour when baking bread (25-50%).

Taken from here: 🔗

ABOUT! I have a bird cherry just near the house. The smell is fabulous during flowering! It will be necessary later (after the flowers) to pick up the berries (at least a little) and try to make such flour. Even interesting.

I baked a coffee cupcake, though I would call it nutty.
Original recipe from the million menu site:
Dough:
wheat flour - 1 1/2 cups
baking powder - 1 tsp.
butter - 185 gr.
sugar - 1 glass
egg - 3 pcs.
sour cream - 1 tbsp.
any yogurt - 65 gr.
chopped walnuts - 50 gr.
Syrup:
strong black coffee - 1 glass
sugar - 1/2 cup
cognac - 2 tbsp. l.
whipped cream and chocolate

Preparation: Beat butter with sugar until fluffy. Add yolks, beat, add sour cream, yogurt, nuts, then flour, baking powder. Lastly, carefully add the whipped egg whites into a stable foam.
For syrup, combine coffee, sugar and cognac and boil until sugar dissolves. Refrigerate. Pierce the muffin in several places with a wooden stick and soak in the syrup. Decorate with cream and grated chocolate.

The first time I baked it, it did not work out very well. Due to the fact that the recipe is in cups, and I'm better in grams, I miscalculated. The dough rose well, but it was thin, the cake did not go well, fell apart, plus I also soaked it with syrup. It was delicious, but the cake was wet and sweet. I decided to change the recipe a little - reduce sugar, butter and add flour, do not make syrup.
Here's what happened:
flour - 285 gr.
butter 93 gr.
sugar - 120 gr. (1/2 cup)
egg - 3 pcs.
sour cream - 126 gr. (1/2 tbsp.)
yogurt - 65 gr.
walnuts - 50 gr.
soda - 1 tsp.
View from above:

In the context:

Still in the context:

For breakfast:


The taste is puffy, very delicate, airy and light. I wanted to do the same, but with raisins. I think it will be even tastier.

I decided to change the recipe a little - reduce sugar, butter and add flour, do not make syrup.
Here's what happened:
flour - 285 gr.
butter 93 gr.
sugar - 120 gr. (1/2 cup)
egg - 3 pcs.
sour cream - 126 gr. (1/2 tbsp.)
yogurt - 65 gr.
walnuts - 50 gr.
soda - 1 tsp.

Thanks for the recipe and pictures. I'm going to bake some cupcake on holidays, so I want to try your recipe. I wanted to clarify, in which stove they baked, in what mode, how much, and whether the bottom of the form was laid out with paper?

I kneaded in a mixer, or rather in a Brown cambine, baked in HP Mulinex in baking mode for one hour, after baking I took out a bucket from HP, let it stand for a while, and then took out a cake. I didn't lay out the bottom and didn't grease it.
Bake to your health!

Poppy-Orange Cupcake

50 g poppy seeds (3 tbsp. L.)
185 ml warm milk (3/4 cup)
190 g sugar (poured fructose)
1/4 tsp salt
3 eggs
1 1/2 cups flour (290g)
1 bag of baking powder
100 g soft drain. butter or margarine (original 190g)
1 tbsp. l. grated orange peel

Pour poppy into hot milk and let it brew for 15 minutes.
Grind eggs, salt, sugar and pour into a bucket of a bread machine, add poppy seeds with milk, butter and zest, then flour and baking powder.
Program 10 (cake), weight 750g, light crust.

Glaze:
25 g plums. oils
250 g sugar. powders
1 tsp grated orange peel
3 tbsp. l. boiling water
Melt butter, mix with sugar. powder, zest and water. Drizzle over the cupcake.

Photo immediately after baking, and pour the icing in the morning.


They cut me up in the morning. The orange is felt strongly (removed the zest from three oranges). Delicious, but very strongly baked. In the future, I will turn it off 10 minutes before the end of the program.

Here's a great cupcake.
3 eggs
2 tbsp. l. sour cream
120 g butter
100 g milk
1 tsp salt
6 tbsp. l. Sahara
500 gr. flour
150 gr. raisins
50 gr. nuts
2.5 tsp yeast
This is 1 kg. products. BUT, ATTENTION - SWEET BREAD mode, light crust !!!!
Sometimes, instead of milk, I use kefir or whey, which is at hand.It does not affect the quality of baking, in my opinion))

Eva thanks for the delicious corn cake recipe!
Very tasty.

[Olga @]

Olga @, thanks for the recipe for "Country Cupcake" (post # 145). It is very easy to do. I baked it today. In fact, the dough was made outside the HP. The oven was just busy and baked in KhP. Moreover, I allowed such a jamb - I did not pull out the scapula! But I only used the "Baking" program. It was baked for 70 minutes. But VERY tasty!

Here is my "Country cake", baked yesterday, kneaded outside the HP as well, baked for 60 minutes, the sides burned a little, and so baked, such a whole chocolate taste. Delicious, but often I wouldn't bake it like that, taste too simple.
True, instead of gash soda, I added 1 tsp. baking powder, did not rise as much as that of Gingerbread ... maybe from this, that is not soda?

[Lanca]

Lanca, I honestly put in 2 teaspoons of the ripper. And in general, already from my deplorable experience, IN ALL cupcake recipes I came to the conclusion that it is better to use a ripper and increase its amount, respectively, of the recipe by 2 times at least. Then the cake rises, bakes and becomes not lumpy and porous. And before that, how many cupcakes went into the trash bin !? And one more thing: when I knead the dough for muffins in the HP, I add the ripper 3 - 4 minutes before the end of the batch.

Thanks first of all to Gingerbread
Well, then this is my mistake !!! I kneaded everything on the pizza mode, literally for a minute ... and added the baking powder immediately to the flour.

Cupcake with apples for tea

so I baked a cupcake with apples. thanks for the recipe, - tasty, but only a little small, next time I will try 2 spoons of rozpushuvach