Cupcakes in a bread maker (recipe collection)

[Sour milk 1 1/2 cups]

Corn muffin.
Sour milk 1 1/2 cups

And curdled milk can be replaced with kefir ... sour ...
And the glass is 250 ml, right?

[Hairpin]

Hairpin, is this the kefir that remained from "Fragrant Bread"?
Judging by the recipe, I can say that for your old kefir you need to put 1 tsp. soda.

More precisely, it will be enough for the Fragrant one too!
Yes, I poured my Tibetan fungus with milk the day before yesterday, and I forgot ... only now I remembered. Two days - it's already oooooooo sour. So I'm trying to figure out where to use it !!! That is, to compensate for 1 glass of very sour kefir, you need to mix it with a spoonful of soda?
And then when, with the same data, I tried to bake pancakes ... Fu ... what a sour thing it turned out ...

[Hairpin]

Oh oh oh, Hairpin , it was necessary to immediately write that this is "Tibetan" kefir. I thought it was just an ordinary sour kefir, which cannot be as sour-vigorous as "Tibetan".

I don't even add it to pancakes, which is very acidic. A very specific product will turn out.

And in bread - you can dilute with water, or fresh kefir.

Corn muffin.

Well, I did it. Something not very ... Kefir precipitated with soda ... According to the recipe, the consistency was like water. I remembered about some piece of iron, because of which you first have to put flour, and began to convulsively add flour to the consistency of 15% sour cream. It turned out rather tight ...

Good morning, all members of the forum.
I tried to bake a cake in a bread maker yesterday. The recipe was sent to me by a friend from Bulgaria, she bakes it in the microwave, and all the time I baked small cupcakes according to this recipe in the oven.

1.3 eggs and 2 cups of sugar (400g.) Beat (for my taste, sugar can be less)
2.Add 2/3 cup vegetable oil
3.1 glass of milk (250g.)
4. 2.5 cups of flour (160g in a glass of wheat flour)
5.1 teaspoon of baking soda + lemon (8g)
The glass is ordinary, I have it made of thin glass since Soviet times.
This is what happened in the bread maker

Continuation.
She beat eggs with sugar with a whisk in a bowl, then put everything in a bread maker and added the rest of the products. I turned on the oven for the pies program (if I translated it from German correctly) by the time it was in my oven for 2 hours 50 minutes.
Raisins and soda with lemon were added after the signal.
For about 30 minutes it was all spinning and spinning ... Then I remembered that I had read about soda on the forum, turned off the oven and set the baking program. (1 hour on the Clatronic oven)
The volume is large, it was not baked in an hour ... I put it on for another hour, every 10 minutes. peered through the window. In general, I tortured him there for only 2 hours. A little stuck to the bucket and turned out a little dark. But overall it tastes decent
I think if you reduce the recipe by half, you won't have to bake that long.
By weight it turned out to be heavy, it seems 1 kg. not less.

Today I baked a cake with yeast !!!
I was very afraid of what would happen. Knead directly into the HP. Before that, I carefully reread the topics on this matter: in the end, I made the dough approximately to the instructions (CAKE mode), adding (and writing down in case of luck) some more products or replacing them ... I baked on the Dolce mode !!! The cupcake, or rather, the cake turned out like Easter - tender and airy !!! Pine nuts and raisins were not crushed and added delight to this dish!
baked perfectly inside! only the crust sagged silently ... Why ??? I think I'll figure it out with time or you will help me ...
for the third day of communication with HP is not bad at all ... here's what we have:

Dashulya, in the recipe, in my opinion, there is a lot of oil (I once did something similar, I did not like the taste and consistency). Do not consider it a criticism - by no means!
I make a similar cupcake according to a recipe that has been repeatedly tested from Panasonic-253 (p. 33):
Cupcake with apples for tea
Wheat flour 175 g (1 1/16 tsp)
Sugar 150 g
Butter 40 g
Egg 3 pcs.
Large apple (preferably sour) 1 pc.
Baking powder or baking soda 1 1/2 hr. l.
Cooking method
1. Beat the melted butter, sugar and baking powder with a mixer.
2. Add eggs and beat again.
3. Gradually add flour to this mixture, stirring well
until smooth.
4. Cut the apple into thin slices and add them to the dough.
5. Stir everything gently with a spoon.
6. Put the prepared dough into a bucket.
7. Bake for 45 minutes, then leave in a bucket for 7-10 minutes.
8. Carefully remove the cupcake and cool on the rack.
Only instead of apples I add raisins (and more). It turns out a very lush and tall cupcake. True, not as wet as the one in your photo. Yes, and with apples, I made this cupcake many times. Always super!
Laura, try it. Maybe you will like it too.

I baked too ...
poured the dough into a hot bucket () right ???
projected, but DID NOT RISE AND A LITTLE BURNED ...

What's wrong?

maybe it was necessary to extinguish soda ??
not specified in the recipe.

Here's a great cupcake.

I tried to bake a cupcake using this recipe.
I strictly observed the recipe.
Tore off the roof. Burnt out.
Baking 60 min. Maybe a bit too much?
What should be corrected in a recipe for baking in Panasonic 255?

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It may seem strange
but today the cake is much tastier than it was yesterday.
It is necessary to correct the recipe and can be included in the list.
If it blows off the roof, what does it mean?
Lots of liquid? Reduce?
I had yogurt, not milk.
The gingerbread man was pretty.

[DonnaRosa]

If it blows off the roof, what does it mean?
Lots of liquid? ...

DonnaRosaWhile the Pros of baking are pulling up, I will say that if there was a lot of liquid, the dome would most likely fail. Tears open the roof when not enough liquid.
Perhaps the use of yogurt instead of milk is still important, because this is a fermented milk product and the processes in its presence are more active, as we think.
And maybe there is another reason.
There is also a topic on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=20673.0maybe there to ask?

[DonnaRosa]

DonnaRosaWhile the Pros of baking are pulling up, I will say that if there was a lot of liquid, the dome would most likely fail. Tears open the roof when not enough liquid.
Perhaps the use of yogurt instead of milk is still important, because this is a fermented milk product and the processes in its presence are more active, as we think.
And maybe there is another reason.
There is also a topic on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=20673.0maybe there to ask?

She asked. The topic was.
Yesterday the topic was completely gone.
Here's what it gives:

The topic or topic you are looking for is missing or unavailable for entry.

This happens, write about the problems here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=95.330

The easiest cupcake!
3 eggs, 200g melted butter, 1 cup granulated sugar, 1 3/4 tbsp. flour, 1/2 tsp. soda, 1/2 tsp. citric acid, 100 g of raisins.
Kneading 10 min.
Baking 75 min.

I would like to warn the bakers that I began to notice scratches on the bottom of the container. Therefore, I recommend preparing mixtures where a lot of sugar is used in a regular mixer !!!

If it blows off the roof, what does it mean?
Lots of liquid? Reduce?
I had yogurt, not milk.
The gingerbread man was pretty.

This means that there was not enough time for proofing before baking - it was necessary to wait another 10-15 minutes. I just have it in my bread maker - I look at the product and add minutes if necessary.

Thanks everyone! Great forum!
For a long time I could not dare to bake a cupcake after the first failure, but after reading a good half of the forum I still decided to bake this recipe, but taking into account everything I read earlier!

Here's a simple recipe:
Cupcake with apples for tea

Many thanks to Celestine for the recipe!
The cupcake turned out to be amazing, they ate it literally right away, just managed to cut it!
But, as I said, I baked taking into account the comments read!
Firstly, the baking powder did not mix with the eggs and butter, but mixed with flour so that the reaction did not start ahead of time;
Secondly, I added two full teaspoons of baking powder (I thought, since it’s not soda, I need more). The taste did not spoil at all!
And finally, regarding the baking time: my HP bakes the cake for 60 minutes (apparently at tmax), after which it cools down for 10 minutes. So, I still got some patience, and completely withstood the entire cycle, after which, on the recommendation of Celestia, I left the cake in the bucket for another 10 minutes.
Result - the cake is perfectly baked, it turned out very good. tender and airy, however, in my opinion, it turned out to be somewhat darkish on the outside, which, however, had absolutely no effect on the speed of its eating
Unfortunately, there is no photo, because it was eaten before ... For the same reason, I cannot say anything about what it could be the next day
In general, thank you all!

Cupcake base:
175 grams of melted butter
175 grams of sugar - I take fructose, it turns out much more fluffy, I recommend
3 eggs
175 grams +3 tbsp. l. flour (in the original recipe there were 3 liters of cocoa, replace with flour)
1 1/2 tsp baking powder
1/2 packet vanillin

The melted and cooled to warm butter is whipped with a mixer with sugar (fructose), eggs are added and beaten one by one, flour with baking powder is added. The consistency is slightly thicker than rustic sour cream.

Next, the dough is laid out in layers in the container of the bread machine (remove the blade, you do not need to lubricate and sprinkle with anything) or in a Teflon mold. Bottom is a layer of dough, then a layer of filling, again a layer of dough and on top of a filling. No need to stir, otherwise the whole filling will settle down.

Cupcake filling, option 1.
50 grams of any nuts. Berries can be replaced with dark raisins.
Baking mode, 60 minutes,

This is how the cupcake turned out in the Panasonic bakery 255
Baked for 60 minutes ........ for the first time.
I put the nuts + raisins twice, between the layers of the dough.
I haven't cut it yet. Cools down but smells delicious.

Finished weight = 750g.

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According to the instructions for the HP, it is supposed to put baking paper in the bucket. Have you empirically come to the conclusion that this should not be done?
Cupcake turned out handsome

According to the instructions for the HP, it is supposed to put baking paper in the bucket. Have you empirically come to the conclusion that this should not be done?
Cupcake turned out handsome

Yes, no paper.

Cupcake och. tasty. Really melts in your mouth.

How would you bake the same, but with less oil?

You can bake, BUT it will lose in taste, structure
You can experimentally reduce the amount of oil until the taste suits you

You can bake, BUT it will lose in taste, structure
You can experimentally reduce the amount of oil until the taste suits you

Next time I will double the amount of raisins.
I need to put something else,
so that the oil is absorbed and does not seem so greasy.
Can a dry apricot cut there 50 grams?

[DonnaRosa]

so that the oil is absorbed and does not seem so greasy

DonnaRosa
Did you put in nuts? Walnut, for example
makes the dough heavier, although very tasty: nyam: You can replace the nuts with chopped apricots, in my opinion.

[DonnaRosa]

DonnaRosa
Did you put in nuts? Walnut, for example
makes the dough heavier, although very tasty: nyam: You can replace the nuts with chopped apricots, in my opinion.

Yes, raisins 50g and put nuts, 50g.
But not walnuts, but the simplest
and whole or halves, as they were.
Somehow everything sank into the lower layers,
although I laid two layers, alternating with the dough.

Since the cake is over very good. quickly, baked another one.
Replaced butter with margarine.
Grain flour was replaced with smooth flour. Increased the amount of raisins and nuts.
Soaked raisins and nuts in berendi, rolled them in flour.
The cupcake tastes slightly worse.
I can’t say that much, but it’s not that much.
Either from margarine or from flour substitution.
It was crumbling, and the first was plump and melted in the mouth.

Does nothing seem strange?
And all this for 500g. flour.

This is a stollen recipe, there it should be with butter, it is then aged for two weeks to saturate.

Caraway cake

In the original it is caraway, but I bake it like a poppy seed. From the book "We Bake Without Eggs".

Dough:

200 gr flour
2 tsp baking powder
1 tsp baking soda
50 g butter
100 grams of sugar
1.2 tsp cumin
4 tbsp poppy seeds
150 ml milk
50 ml yogurt
1 tbsp lemon juice

Flour + baking powder + baking soda, mix with butter until crumbs. + sugar, caraway seeds, poppy seeds. Pour in milk, lemon juice and yogurt. Knead the dough quickly.

If baked in the oven 180 degrees, 30 - 35 minutes

Baking in HP. Baking mode 45 minutes

Yesterday I baked a cake according to a recipe from a forum in vegetable oil and realized that this should not be done. The taste of oil is felt, it is already disgusting to the point of nausea. Maybe it was necessary to take refined, but I think the taste would still not be the same. Next time I will bake in butter and I think that everything should work out.

Yesterday I baked a cake according to a recipe from a forum in vegetable oil and realized that this should not be done. The taste of oil is felt, it is already disgusting to the point of nausea. Maybe it was necessary to take refined, but I think the taste would still not be the same. Next time I will bake in butter and I think that everything should work out.

Of course, you only need to bake on refined, there will be no smell.
What's the recipe?

Yesterday I baked a cake according to the recipe from the forum in vegetable oil and realized that this should not be done. The taste of oil is felt, it is disgusting to the point of nausea. In general, I translated the products. Maybe it was necessary to take refined, but I think the taste would still not be the same. Next time I will bake in butter and I think that everything should work out.

The first cake was baked in butter, and the second time - in margarine.
The first was eaten quickly. The second is not bad, but it was worse. They ate it for a long time.
I made a conclusion - in favor of butter.

The flour was gritty in the first case, and in the second - smooth high-quality.

Recipe from Gelena_
1.3 eggs and 2 cups of sugar (400g.) Beat (for my taste, sugar can be less)
2.Add 2/3 cup vegetable oil
3.1 glass of milk (250g.)
4. 2.5 cups of flour (160g in a glass of wheat flour)
5.1 teaspoon of baking soda + lemon (8g)


This is the recipe for baking a cake.

I agree with sugar, a lot and so many lemons are not needed. And according to this recipe I would do as follows.
Beat eggs + sugar in several stages + butter refined beat again + warm milk + soda. Mix flour and baking powder 1.5 tsp, instead of citric acid + milk-oil-egg mixture, quickly knead with a spoon.

I have a cool cupcake recipe that my husband's sister makes.
1.5 cups sugar
3 eggs
1 pack of margarine (butter) 250 grams
3 cups flour
1 glass of kefir (sour cream)
1/2 teaspoon baking soda, quench with vinegar
raisins, cocoa
How can such a cake be baked in a bread maker? I have a Cupcake mode that bakes at 125 degrees.
I think if you put, for example, a batch for 20 minutes and then bake for about an hour, maybe a little more, will it be okay?

[Floris]

Floris, you can, but first, make 1/2 of the recipe and DO NOT quench the soda with vinegar, but in a separate bowl add to kefir, stir and let stand while the rest of the ingredients are kneaded. Sour milk perfectly extinguishes soda by itself.
I would knead it by hand, and then just put it on the Baking.

And me with my cupcake, thanks to Alexandra, her recipe from page 1.

Separately, I did not knead anything, I loaded everything into the HP and into the Keks mode (as the instructions say). Although I have had a stove for a long time (more than 1.5 years) and is constantly in operation, somehow it did not reach the cupcakes. Therefore, I studied this temka and tested it. Taste ..... divine At first, the smell returned to childhood (just a Soviet muffin for 15 kopecks). But the taste ... what a Soviet muffin is there. You just need to bake and eat
I noticed an interesting feature of my stove (IMHO's owners of Delongy will be interested). When kneading a cake (we have it for 10 minutes), the heating immediately turns on. At first I thought that the stove was warming up from the tension (I didn't melt the butter, it was just soft and the dough was tough at first). But this heating immediately returned everything to its place - the oil melted and everything mixed perfectly. Then there is a proofing for 28 minutes. Probably for yeast cakes. I removed it. Baking was supposed to be 40 minutes, but in 5 minutes.before graduation, I realized that "it will not be enough." The middle cracked a little and despite the crust on the outside, there was liquid content inside. Added 10 minutes. As a result, everything was baked wonderfully. But the very edges (even the sides, what is closer to the heating element) are still slightly burnt. Therefore, the next cupcake will try the oven in the "Baking" mode (or "Electric oven", as the instructions call it). There, the baking temperature is 110C, and not 125C as on a cake.

Good day!
I have a Delongy 075 bread machine, I have been using it for 3 years. I baked the cupcake once according to the recipe from the instructions for the stove. This recipe has already been discussed here (where dry yeast was needed). So, according to this recipe, the cake did not work out, it did not rise, and it seems that the yeast did not dissolve, it only spoiled the products. There was no desire to cook any more muffins. I read the recipes here, I also wanted a cupcake, cooked it today according to this recipe (I chose it easier for a start):
Wheat flour 175g
Sugar 150g
Butter 40g
Egg 3 pcs.
Large apple (preferably sour) 1 pc.
Baking powder or baking soda 1.5 tsp.

1. Beat the melted butter, sugar and baking powder with a mixer.
2. Add eggs and whisk again
3. Gradually add flour to this mixture, mix well until smooth.
4. Cut the apple into thin slices and add them to the dough.
5. Stir everything gently with a spoon.
6. Put the prepared dough into a bucket.
7. Bake for 45 minutes, then leave in a bucket for 7 to 10 minutes.
Instead of an apple - 75g raisins.
The cake turned out to be tasty, soft, baked well. Baked with the Keks program. the ingredients were mixed by hand, and then in the oven according to the program they were mixed for 6 minutes and baked for 40 minutes.

And now the question is:
For some reason my cupcake tastes like a biscuit
not as loose as the store, does not crumble.
Does everyone do that? What am I doing wrong?

And now the question is: For some reason, my cupcake tastes like a biscuit,
not as loose as the store, does not crumble. Does everyone do that? What am I doing wrong?

It's about the recipe. Cupcakes with butter in the composition are more "muffin" in taste, try either to replace margarine with butter (you can replace 50%), or try some other recipe. All muffins are different - from very "rubber" to butter-crumbly .. try a few and choose according to your taste.

Cubic,.

I'll try with margarine, I was confused that my cupcake looks the same as in the photo from this topic.
Or maybe I'm just comparing the taste to a store-bought cupcake, but there are not the right ingredients.

Baking on kefir Why does he bother you? Please share your experience

On sour cream, the dough will be better and more "muffin".
Kefir makes the dough wet.

Okay, next time I'll try to bake on sour cream Let's see what happens

I read the recipes here, I also wanted a cupcake, cooked it today according to this recipe (I chose it easier for a start):
1. Beat the melted butter, sugar and baking powder with a mixer.
2. Add eggs and whisk again
3. Gradually add flour to this mixture, mix well until smooth.

And now the question is:
For some reason my cupcake tastes like a biscuit
not as loose as the store, does not crumble.
Does everyone do that? What am I doing wrong?

1. The cupcake does not require whipping, let alone a long time. Stir well enough.

2.Baking powder should not be added to the oil mixture., it won't work. Mix it with flour in a separate bowl and add the whole flour mixture immediately to the dough.
For these reasons, the cake turned out to be not "cupcake", but "biscuit"

Lika thanks for the advice.
I really added the baking powder to the dough without mixing it with flour. Live and learn.
I'll try to do it according to the same recipe, I'll see what happens.

I recently bought a Kenwood 250 and to be honest, I was upset. Not getting the delicious bread that I hoped for. The French turned out to be tough, the cupcake from the recipe book was not baked at all .... Perhaps the lack of experience affects.
I was looking for a simple cake recipe with a slightly biscuit flavor (I don't like biscuit) and the one that is laid out below is exactly that - delicious, tender. But my middle is not baked. Maybe experienced bakers will tell you how to achieve a beautiful, golden brown crust (I baked for 60 minutes, but the middle had to be removed with a spoon and filled with jam)
Here is the prescription:

140 g butter, cut into pieces
140 g caster sugar
1/4 tsp vanilla essence
165 g pancake flour (with baking powder)
40 g plain flour
3 eggs, beat
1-2 tbsp milk

Madera Plain Vanilla Cupcake is a classic thick yet tender cake. It is good just like that with butter for tea, and soaked pieces are often used in various desserts, it is convenient to dip them into chocolate fondue. This recipe involves baking in a bread maker, but it is quite possible to mix and bake in the oven at 200 ° C.

1. For baking in a bread maker, remove the stirrer from the mold and place a sheet of parchment or baking paper on the bottom.

2. Beat butter and sugar until mixture is light and fluffy, then add vanilla, whisking.

3. Sift both flours. Beat eggs and butter gradually, adding flour if the mixture begins to curl.

4. With a metal spoon, add the remaining flour, add enough milk to make the dough thin.

5. Transfer the dough to the prepared form and place the bread maker in the "Bake only" mode. If there is a timer, set it for 45-50 minutes, if not, then just remove the cake from the bread machine after the specified time.

[Country Cupcake (Panasonic)]

Well, here I crawled ... Well, while you re-read the mulberries ... No, for 2-3 pages ... otherwise just War and Peace.

I started with the Summer Cupcake from the manual for Panasonic. Here's what happened:



Absolutely not up. Based on everything that I have read here, I decided to correct the recipe:

Country Cupcake (Panasonic)
Wheat flour 150 g (1 cup)
Eggs 2 pcs
Condensed Milk 400 ml (1 can)
Baking powder or
baking soda
1⁄2 tsp

Cooking method:

1 Beat eggs white, add condensed milk and quenched soda or baking powder.
2 Pour in Sift flour adding baking powder in parallel and knead to a homogeneous dough no longer than 2-3 minutes.
3 Put the prepared dough into a mold.
4 Bake for 60 minutes, then remove the pan from the bakery and leave the cake in it for 7-10 minutes.
5 Gently remove the cupcake and cool on the rack.

I did not forget anything? Or add baking powder at the very end of the flour?
And I equated another 400 ml of condensed milk to 400 grams ... I can't even imagine how to translate ...

I have 380 g written on the can (not 400 ml, as in the recipe)
How does it taste? It turns out completely without oil
IMHO for a cupcake, he really got up

I'll try to add baking powder with flour at the very end ... Maybe it will be higher ...

How does it taste? Doesn't it look like a biscuit? Somewhere on the forum infa flashed,
that the cake on condensed milk burns ... What do you think about that?

It tastes sweet to me ...

As for the burntness ... I think it depends on the model of the bread machine. When I had Kenwood 210, I threw in all the ingredients and put on the Cupcake program. There were no troubles. And with Panasonic it is more and more difficult ... to mix with a mixer, line the paper (which I did not do) and guess the time ... It seems to me that Panasonic is less sharpened for cupcakes than Kenwood ...

I bought another bag of baking powder for the dough. It turns out that they are different in composition.
First: E450i, E500, wheat flour. Second: citric acid, baking soda, premium flour.
Tell me which one is better to use in baking?

E450i - sodium pyrophosphate

E500 - sodium carbonate (baking soda)

In short, both citric acid and sodium pyrophosphate substances, let's face it, are not useful for the body. But they go into the dough in scanty quantities ..
I don't think it really matters what to choose in this case.

I decided to bake a cake with condensed milk. The dough is very good. liquid. At my own risk, licked raisins with dried apricots. Everything sank at once. It may be spoiled ... but let's see what happens in an hour.

I'll try to add baking powder with flour at the very end ... Maybe it will be higher ...

I added baking powder with flour at the very end. It seems to me that this cupcake cannot be high. The total weight of the ingredients is too small.