Basic cupcakes, white

[artisan]

artisan, I'm ashamed to ask, how is 4.5 eggs ???

so I always write that I always do eggs by weight. But for those who do not use scales, this is about 4.5 pieces of medium eggs. (and the half can be done like this, stir the egg, white with yolk and pour the half)

lie the words back.
Victoria, I took paper forms with ladybirds from Lily.

She baked. The form is kept normally without supports.

I take my words back. Once again I baked in paper molds without supports and noticed that they lose their shape, stretch and become wide. But if you insert them into a silicone mold, then everything turns out fine.

[karnatleo]

karnatleo, Natasha, thank you)) it's time to use silicone molds. Are individual silicone molds good too, or when is one with six containers better?

I only have paper molds (do you call them capsules?). There are no iron or silicone mold stands. Will this form of dough withstand?

Vika, the girls told you correctly that paper capsules alone are not enough for baking muffins to get an even shape.
Don't you have any muffin tins? So ribbed. Previously, cupcakes, shortbread dough baskets were baked right in them. You can also insert capsules into them.
As for the individual silicone muffin molds, they are also suitable, but one silicone mold with 6 muffin slots is better. It is more rigid and more convenient to handle in order to transfer it to a pallet.

[karnatleo]

karnatleo, Natasha, thank you)) it's time to use silicone molds. Are individual silicone molds good too, or when is one with six containers better?

Victoria, I have separate silicone molds. I immediately put them on a baking sheet on which I will bake, and then I fill them. Otherwise, it is difficult to endure filled ones.

Yesterday I baked my first kapiks at graduation in kindergarten. Inside, whipped cream, bananas, chocolate, top with Italian meringue. Your recipe is wonderful - all 30 pcs. turned out with even, beautiful hats !!!!!!

[Beetle]

Beetle, and how much dough you poured into the molds? And how was such a filling crammed? I also liked the recipe, delicious! And she also decorated with the same cream, we walk next to

[lavender38]

lavender38, dough poured 1 ladle from multi, how many gr. I don’t know .... But 0.5-0.6 cm remained to the top of the mold.: mail1: The diameter of the bottom of the paper molds is 5 cm, the height is 3 cm. And the filling is just ... with a knife (there is no special tool yet) I cut out a larger "hole" but not to the bottom, soak it with syrup, whipped cream from a bag of confectionery, then 1 thick banana circle, a little (1/3, 1/4 tsp.) of melted chocolate on it (today it was bitter + cream- from another "creation" remained) and again the cream. Then I put a thin "lid" from the cut out part. Well, on top of the Italian meringue. Oh .... it takes longer to write than to do)))) Delicious, airy, with a chocolate aftertaste. Well, as a bonus - even if the bananas darken with chocolate imperceptibly: nyam: Where is your progress report? Photo in the studio !!!!

I forget to answer, here is mine

I baked half a serving of cupcakes today ... this is something, very tasty ooooo
She started and decorated with Charlotte cream, Lyudochka, thank you very much for the cream

[artisan]

artisan, thanks for the recipe. Yesterday I baked cupcakes for the first time. Did half a serving. A mold for six cupcakes. The first six were almost perfect. And then I decided that there were no lumps of flour in the dough, knock it down again with a whisk.and these remaining three I got like solidified volcanic lava, and the bottom became convex (convex on the contrary).
When I decorated everything and began to put the plate with cupcakes in the refrigerator, they almost all slid to the floor, naturally creamy down. Probably everyone understands my condition. She lifted everything off the floor, smoothed the cream and went to bed, did not even try. I tried it in the morning. Very nice, but ugly. I made cupcakes and ate for the first time. And here I had a question. How to eat them? That is, how to free them from the paper form and not get your hands dirty with the cream. Well, at home, in the morning over a cup of coffee is understandable, but if at a party. The edges of the mold are creamy. when you unfold your hands get dirty. Or maybe I misunderstand something.

: yahoo: everything worked out for me !!!!!! like on a picture!!!! now I would also like to decorate! : girl_romashka: thanks to the author !!!!!!!!!! girls, what is better for children to go to school? white chocolate, some fondant or mastic? which is more practical? advise? by the way, I got 45 small pieces from this recipe. I will decorate for Halloween.

Thanks for the recipe, otherwise the baking is coming soon

Great recipe !!! Now I cook this way. Here the report has brought. I did it with my son at the fair in kindergarten.

I also baked caps today, thanks for the recipe :-)

Thanks for the delicious base!

[artisan]

Oksana! artisan, I had the very first mouthguards according to your recipe. the dough turned out to be quite liquid, this can be poured with a dispenser. The muffins themselves turned out to be of medium density, very tasty, but quasi-mordins

and it turned out that the paper capsules don't fit in my iron muffin tins at all. and it looks like I overexposed them in the oven. (there are no more of them, they have irrevocably disappeared)
I also watched master classes on the internet, one girl suggested an interesting option - to put them on the scales so that they were the same, she told me what the dough should be in terms of ductility. I took Oksanin's recipe, roughly made it thicker, this is what happened:

the cupcakes themselves were very even (weighed after all), neat with a very beautiful cap.
whites turned out to be decent, but chocolate ones according to this recipe do not need to be baked
decorated with Italian meringue, inside the remnants of lemon mousse, lemon curd and remnants of mirror glaze
cutter:

well, the mouthguards themselves:

the bottom line: the first liquid tastes much better!
I have a question! what should they be? how is the sponge cake? or like a cupcake? my girlfriend said dejectedly - I thought they were not supposed to be. tasty, but something is not right
in short, so far neither one nor the other has met my expectations.
Now I have made my favorite biscuit dough, though on almost the same yolks, whites were needed for the meringue.
I will fill them with Kurds and on top of the remnants of the meringue after the lemon cake

Thank you very much for the recipe, very tasty! My photo report!

R.S warmed eggs with sugar

[Oksanochka]

Oksanochka, thank you so much for the recipe !!! The mouthguards are just wonderful on it.

[artisan]

artisan,
Thanks for the recipe, I made half a portion and for starters without filling, homemade gobbled up very quickly
such a nozzle turns out chic cream hats even for beginners like me))

[Oksanochka]

Oksanochka, thank you very much for the recipe! They came out very fluffy, although I did not fold it with a spatula, I mixed in both butter and flour at the initial speed of the combine.

I'm going to bake my son for school for other cupcakes, the question is, are these aluminum disposable molds suitable, will there be paper capsules inside?
And then I just have a form for 12 pieces, I don't want to tweet in 2 passes, or even 3.
In general, the question is how do you bake them in large quantities? In what?

I baked it. Some in their own form, some in disposable ones, which I laid out above, in my form they certainly look more presentable, the molds opened slightly and the top is flat, and in the foil the molds did not open and the cupcakes came out like barrels. The gram is the same everywhere 40 g

Very grateful for the recipe. Awesome cupcakes turned out !!!
Made for home, cherry filling, and sour cream on top. Crazy delicious. That's all that's left.
She baked in silicone molds in three passes, 8 small pieces, and 6 larger ones, for a total of 30 pieces.
thank you very much