Cupcake bowl GFW-025 Keks Express

nowhere else

Somewhere else I met such a recommendation, but of course it did not follow

I also warmed up for 5 minutes, waited until it cools down, washed it thoroughly, and again calcined it and went to make the dough for a cupcake

Girls, now I'm with a cupcake! Hurrah! I really liked this baby! While baking only chocolate, it turned out to be successful, so much so that I had to repeat! Therefore, I decided to issue a recipe, suddenly someone will come in handy!
Whey Chocolate Cupcake (Cupcake Maker GFW-025 Keks Express)

Now, in essence, the question. It is said that the first muffins should be thrown away. Well, this is often advised when using a new coating for the first time. Who did how?
Thrown out? And, if it is better to at least throw out the first one, then from what can it be made to imitate baking, but you didn’t mind the food?

I did that. For throwing out I began to bake a muffin from a simple yeast dough. A very good cupcake, by the way. It was even a pity to throw it away ...
And what to do, who is right now?

here for chocolate muffins with chocolate and in chocolate, I took it myself. so that there is a small cupcake, otherwise I'm alone in chocolate at home, give my husband a light one and I'm always in flight

[Vera]

otherwise I'm alone at home on chocolate, give my husband a light

Vera, I have the same story, mine are also more light, and even with raisin nuts to taste, but surprisingly, my husband liked this cupcake!

[Yulia]

Girls, now I'm with a cupcake! Hurrah!

Yulia, congratulations, and thanks for the recipe! Everybody loves chocolate baked goods.

[Svetlana]

Svetlana, Thank you! I would be glad if the recipe comes in handy!

I just brought my beauty home, unpacked and checked. Heats up quickly. It remains only to wash, ignite and do baking in the evening.

Thank you girls! I, too, thought that no matter how frightened, but to throw it away is a pity. The device works like a bread maker, in mine it was just recommended to ignite it. So I will. The manufacturer is reinsured in case of nagging, but if the coating emitted something harmful, and not just the lubricant had to be removed, then who would then give him a product to release with such a coating on the market?

[Yulia]

Yulia, come in handy, come in handy, that's for sure

Added on Tuesday 21 Feb 2017 18:58

Deana, waiting for the first cupcake

[Rada-dms]

Today I have a cupcake with caraway seeds and blue raisins, a recipe from a tear-off calendar as early as 2005. It was very interesting to try such a cupcake, it turned out very tasty, the aroma from it is so spicy, in a pleasant way. When it was warm (I had to cut it, it was unbearable), something reminded Oli Rada-dms Italian grape bread, although there is anise, not caraway, but the aroma is similar, and I am absolutely crazy about this bread.
Who cares, here's a cupcake recipe just for 1 tab, you won't regret it:
150 g soft sl / butter
110 g sugar
2 eggs (weight with shells 130 g)
a pinch of salt
0.5 tbsp / l cumin
1.5 tbsp / l rum or cognac
113 gr flour
27 g cards / starch
1 h / l baking powder
1.5 tbsp / l blue raisins
Beat the soft plum / butter with sugar and salt, add eggs one at a time, whisking for 1-1.5 minutes each time, add cumin, pour in rum or brandy, beat again. Set aside from the total mass of flour 1 tbsp / l, and roll the washed and scalded raisins in it. Add the remaining flour with starch and baking powder to the beaten mass and mix gently with a spoon or fork, add raisins at the end. Leave the dough until the muffin is heated. Furnace 2 min before turning over, 12 min after and 1 min in the starting position.
Photos from the phone, but believe me, you are awesome.


Bottom view

[win-tat]

win-tat, Tatyana! I'd like to try such a cupcake! Where to buy blue raisins? Is this the name of the raisin variety or what?

waiting for the first cupcake

The first came out a little lumpy, the dough was not enough to the brim, so it sagged in places. For some reason, the bottom is completely white. Maybe also due to the fact that the test is not enough? Although I turned it back to the original one earlier, about 6 minutes before the end of baking.
But still delicious. For some reason, not at all like in the form in Kuza (the recipe was repeated with variations). I feel the hardest thing will be learning how to do exactly as much dough as needed for the form.

I have a cupcake with cumin and blue raisins today

How interesting, whole caraway? If no zira will work? And for those who are in the tank blue raisins is that? Dark? Or is it some sort that is not sold in our villages?

[Elena]

Elena, it is larger than usual raisins and the color is gray-blue, pitted, but sometimes you come across, very tasty sweet and sour. I buy where all dried fruits are sold, usually guests from the south sell them.

[Deana]

Deana, Dina! I don’t know how it tastes, but it looks like a very pretty cupcake!

Added Wednesday 22 Feb 2017 00:49

win-tat, Tatiana, thank you! We have a lot of guests from the south on the market. So to look for a boom!

[Elena]

, whole caraway seeds? If no zira will work?

Whole caraway, cumin has a different aroma, then anise is better.

Added Wednesday 22 Feb 2017 00:54

we have a lot of guests from the south on the market. So to look for a boom!

Elena, we have this raisin in every shop all the "guests" have.

Added Wednesday 22 Feb 2017 00:58

I feel the hardest part will be learning how to do exactly as much dough as needed for the form.

Dina, I concluded for myself that the dough should be ~ 500-540 g with all the additives, I have never missed it.

[Masha Ivanova]

Masha Ivanova, Thank you! Delicious, I * a little * tasted and already half of it is gone.

usually their guests from the south sell.

Guests from the south are in bulk, but there are no blue raisins. Sadness.

then anise is better.

I'm not sure they will eat it. I'll look for cumin.

I concluded for myself that the test should be ~ 500-540 g

Thank you! Here I am! Everyone looked at the flour, there would be no total mass to count!

In most of my recipes, I have one * problem * everywhere there is soft butter, and since I don't eat butter live, I only have it in a very frozen form and defrost it for a long time. People, how do you make the butter soft? Keep refrigerated or is there a quick defrost method? Well, I've been in my micro for a very long time. And he shoots again. Only in a skillet on the stove?

[Deana]

Deana, Dina! Consider already melted butter from micra. Soft only if you stand. Take the oil out of the freezer at night until it will be soft by morning. That’s if the oil is very good. And, basically, store and even from the freezer in a couple of hours will be softest, after all, there is x. s, how much of what?

Added Wednesday 22 Feb 2017 01:23

If there are a lot of guests from the south in the market, then they have all the spices, including caraway, this is not at all uncommon.

[Masha Ivanova]

Masha Ivanova, probably there is caraway, no raisins! It is necessary to comb the market more thoroughly. Maybe lying around where.

Take the butter out of the freezer at night.

That would be perfect! The problem is that I don't know in the evening what will knock me in one place to cook in the morning. And of course, due to laziness, it is easier not to take out than to take out. I don't remember anymore, the oil is just in the refrigerator for how long can it live until it goes rancid? Can I just keep a duty pack there in case of emergency? * thoughtful *

Guests from the south are in bulk, but there are no blue raisins.

Strange, we have it everywhere, it is large, if well dried, then gray-blue, if softer, then in color, like prunes. You can eat it just like that, it is not sugary, but sour.

People, how do you make the butter soft? Keep refrigerated or is there a quick defrost method? Well, I've been in my micro for a very long time And he shoots again.

I also have butter in the freezer, I weigh the required amount, cut it into smaller pieces, put it immediately in a high plastic bowl for beating and in the micra at full power (900 W) 2 times for 1 minute with a break of 1-2 minutes , the butter softens without melting, but due to either the high walls of the bowl, or the larger volume does not shoot, it also fired at the shallow one, although it was closed with a lid for the micra.

Added Wednesday 22 Feb 2017 10:27 AM

I'm not sure they will eat it. I'll look for cumin.

It can be baked with only raisins, there will be something like Stolichny, just caraway gives an interesting aroma, and you will feel the taste if only it gets on the tooth, and also cognac or rum, with rum is more interesting.

[Dina]

I have a cupcake with cumin and blue raisins today

Thanks for the recipe, I will definitely bake it. I really like the aroma of caraway seeds in baked goods, I often add it to bread.

The first came out a little lumpy, the dough was not enough to the brim

Dina, and not lumpy at all! The main thing is that it turned out delicious. And you will get used to the amount of dough. I also sometimes miss the amount of dough, though in a larger direction, sometimes 1-2 tbsp remains. l. But I decided for myself that it is better to let it stay than not enough. And the butter, if needed urgently, I soften in a micron at a power of 320. If the oil is from the refrigerator, then I just cut it into small pieces in a bowl. If from the freezer, then I break off small pieces. I set the power to 320, the time depending on the amount of oil. You can first set it 1-1.5 minutes, get it to see. If not enough, for another 0.5-1 min. And so bring to the desired consistency. And at maximum power, I also "shot" the oil a couple of times so that the whole micra had to be washed

[Svetik]

Svetik, Thank you ! Yesterday we practically "sentenced" him, the crust is thin and crispy, the crumb is the most tender.

And at maximum power, I also "shot" the oil a couple of times so that the whole micra had to be washed

It’s interesting, which micros are different for everyone, I, on the contrary, fired at low power, I got tired of washing the lid, but I took a large bowl and put the power to the full and

And my micra is unpretentious, and the oil is immediately "heated" at any power, does not soften.

tired of washing the lid

And I didn't cover with a lid, I had to wash the whole micra from fat

I rub butter from the freezer on a coarse grater or shave off with a knife - the shavings soften many times faster than the pieces!

[Shine]

And I didn't cover with a lid, I had to wash the whole micra from fat

Shine, I sympathize, what a nightmare there was on the walls

what a nightmare there was on the walls

It's just awful! Since then I tried to get the oil out of the refrigerator or freezer in advance. And then she adapted in the micro at low power, for short periods of time. Experience, son of difficult mistakes ...

We continue to dispose of leftover casseroles. This time a pasta-curd casserole with dried apricots. I bought cottage cheese, but it turned out to be no ice, but boiled noodles remained from yesterday's dinner. Well, do not waste products ...
I laid layers of noodles, cottage cheese (it was very dry, I blended it with a couple of tablespoons of sugar), 5 pieces of dried apricots, soaked and cut lengthwise. Beat one egg with two tbsp with a fork. l. sugar and about st. l. cream. I poured this mixture into everything that I pushed into the cupcake. She turned it on, waited until it warms up, turned it over. I opened it 10 minutes later. Allowed to cool slightly. Quite nothing. I liked it better when it was cold. For those with a sweet tooth, you can add sugar. My granddaughter eats this, pouring condensed milk.

[sgf45]

sgf45, Alla, cool casserole turned out!

[win-tat]

Strange, we have it everywhere, it is large, if it is well dried, then gray-blue, if it is softer, then in color, like a prune. You can eat it just like that, it is not sugary, but sour.

I already want it straight! I will have pepper on the market, I do not like this business, but in the kiosks where they sit around the city it is definitely not there.

win-tat, Lera-7, Yuliya K, Masha Ivanova, girls, thanks for the advice! So understand how to heat, my micra is the simplest of the simplest, it was taken only for heating. I'll try in a tall bowl. But what if? It is difficult to grate, first you need to weigh it, but how to grate a small portion?

I forgot to mention the crust on the cupcake! how lovely! So thin, and everything inside is so soft! I should also try the curd cheese to finally get used to it!

[Dina]

It is difficult to grate

Dina, you can just scrape with a small knife. Another way is to cover a piece of butter with a heated bowl. To do this, heat a bowl of water in the microwave, quickly pour out the water and cover a piece of butter with this hot bowl. But it is better, of course, to freeze the butter not in one piece, but to divide it into two parts at once, it will be easier!

[Yuliya K]

Yuliya K, oh, I didn’t know, I’ll go and buy oils and I will experiment

Eh! And I have a disorder !!! : girl_cray: I bought myself this toy, but it “stokes” too much. The dough inside is still damp, and the crust is burning! Did I get this one or who else had such a problem? It is especially hot on the inner side of the Bral ring in Ozone, is it really possible to return it, I wonder?

[Galina]

Particularly hot on the inner side of the ring

Galina, I sometimes also have frying on the inner underside of the ring, but only there, I cut or scrape off.

The dough is still raw inside, and the crust is burning

And what was the recipe? Here baking also depends on the dough. I didn't have that, but Olya Wrote:

Everyone writes that muffins are baked in 15 to a maximum of 18 minutes. In 18 minutes, the crust is already quite dark, and if you measure the temperature inside the dough, then it is not ready yet ...

And what was the recipe? Here baking also depends on the dough.

Yes, I noticed. According to the recipe for kefir, where there is not too much butter and sugar, the crust turns out to be dark, but edible, but the lemon cake, where the sugar and butter are more burned and not really baked, That is, you cannot bake a real cake in it: girl_in_dreams : It's a shame! So I'm thinking now, leave or try to pass until the time is up

[cupcake with cumin]

Well, the lemon muffin itself, even in the oven, is moist and takes longer to bake.
Well, I don't agree that you can't bake a real cupcake. Shown on the previous page cupcake with cumin, there is enough butter and sugar, it turned out to be an excellent real cake with a good texture, not dull, not burnt.

Well, I disagree that you can't bake a real cupcake.

I meant that it doesn’t work in MY muffin maker, apparently it fries me too much, in the photo everyone has a normal crust color, but I have some blacks! : girl_cray: I was not lucky with the device!

[win-tat]

Strange, we have it everywhere, it is large, if it is well dried, then gray-blue, if it is softer, then in color, like a prune.

Prowled through the bazaar, nalla only raisins Isabella - isn't that it?

And girls, thanks again, after your advice, the oil was scared and did not shoot

Added Saturday 04 Mar 2017 01:21 PM

win-tat, my question is about starch - which one to take? In the previous cupcake I came across a corn cake and although the cake was delicious, I still felt starch in the taste, is it because I'm a goof? Did you need a potato?

Isabella raisins - isn't that it?

It - it! We also call it that - it is large, dark, with a gray bloom, pitted.

[Yuliya K]

Yuliya K, damn it, I had to take it! I somehow did not notice that it is large, we have some kind of ordinary one. I'll take it, I'll try what it tastes like. Thank you, otherwise I broke my whole head, what a blue

It is not very large, but it is immediately visible among other raisins, because of the color and bluish bloom like a Hungarian plum!

[Yuliya K]

Yuliya K, they washed it with us or something, did not see the raid, only read the price tag. Okay, let's figure it out, I'll try, if not him, I'll yell

[Dina]

Added Today at 13:21
win-tat, my question is about starch - which one to take?

Dina, well, why just goof, if you feel starch in baking, you can not add it at all and replace it with flour. Corn starch is added to puddings, it is more tender than potato starch and if you already feel it, then potato starch even more, although it is added in an amount of 1-1.5 tbsp / l

Prowled through the bazaar, nalla only raisins Isabella - isn't that it?

Only yesterday I again stocked up with this raisin, it was called something like "thorn" and it does not have a specific isabella aroma. It is difficult to transfer color to the phone, something between blueberries and blueberries, here

So you can bake with any raisins, it's just that this taste is not cloying, but sweet and sour, it is larger than usual and the color in baked goods turns out to be wine-red.

it does not have a specific isabella scent

Tatyana, the raisins that are called "isabella" on the market also do not even have a hint of "isabella" taste and aroma - in my opinion, this is just the code name of this particular raisin! But not all of them ... the Uzbeks have no name at all - like a dark raisin and that's it ...

in my opinion this is just the codename of the market name of this particular raisin!

In general, we choose a gray blue larger than usual

I add cornstarch to muffins and I don't feel it at all. And thanks again to Tanya for the tip. Love starch muffins

If you already felt it, then potato and even more so, although it is added in the amount of 1-1.5 st / l

Well, definitely a goof! I nafigarila third of the total mass of flour read something wrong.

was called something like "thorn" and it does not have a specific isabella aroma.

I bought it! And really special! For me, the usual is too sweet, and it makes no sense to put a little. And this one is just for me - not very sweet and so large. At this collapse, they did not call him Isabella, they called him, as needed - blue

nafigarila third of the total mass of flour

Well, it's good that we figured it out.

I bought it! And really special!

, so I also "got hooked" on it due to the fact that it is not cloying, very tasty

very tasty

delicious, delicious! I have * tried * half of it. But now there was no caraway in the house, I think, either anise after all, or look for cumin ... that cupcake is right in my head!