Cupcakes, muffins, cupcakes. Questions and answers

And you can, as the girls advise, to knead the dough in the mode, only faster with a mixer.

It is possible with a mixer, yeah, only when kneading in HP there is still a plus, you don't need to wash an extra bowl ...

This I agree.

I also have LG, only model 155, but don't all skis have a "KEKS" mode. And the instructions say that the dough for the muffins is made in another bowl (not in the bread maker) and the ready-made dough is baked in xn. So why not replace coconut or poppy seeds (see recipes from the instructions) for raisins? I always do that (I don't like coconut). There were never any misfires, only a small cupcake turns out. And you can, as the girls advise, to knead the dough in the mode, only faster with a mixer.

I have a cupcake (CE) mode. I somehow did not guess to put raisins instead of poppy or coconut. Raisins are "heavy" for baking, but poppy and coconut are not. What a cupcake small THAT EXACTLY! Especially if everyone in my family loves all sorts of TASTES! And the fact that on the program "dough for dumplings" you can also knead without problems! PASIPA !!! ...

Yes, I actually meant the principle of cooking. The recipes from the instructions are a starting point for creativity to show the order of preparation, the weight of the food, etc. How is cooking in an electric oven different? I also poured the dough into a mold, set it and wait for the result. When using some culinary tricks, nothing falls anywhere, and it turns out very tasty. The recipes can be different, you just need not be afraid and everything will work out. You will see that only local culinary fairies do not cook in bread makers. Such clever girls with golden hands, I just never cease to be amazed !!! The main thing is to observe the weight of the products.

Well, what is the land of fairies, so I immediately understood when I started reading recipes and looking through photos! I am a simple village housewife, and with creativity I have "not very". Yesterday I tried to knead a cake in a bread maker-! Nothing succeeded! Dull and not tasty. But when I mix with a mixer-: yahoo: JUST SUPER! Means-: girl_cleanglasses: I will not "reinvent the wheel". Now I will take only recipes "under the mixer". PASIPA ALL !!!

I also like the mixer better. Maybe this kind of kneading is better for our bread makers? What kind of "simple rural housewife" are you if you are already in creative work ...

Girls, at first I also really wanted to use the "Cupcake" program, and then I spat and began to mix everything in a bowl (even without a mixer) and put it on "Pastry". All OK

My bread maker does not have a bake program. There is - "Russian chef", Bread - "Basic, Special, French, Fast", Cupcake and Dough. ALL! I've been baking for a week now. In complete breath! You quickly get used to good things: girl_wink :! Bakes-bread machine, washes-machine, and I'm sitting with you texting. Husband and son-in-law are joking, "tired?" : lol: Bread, dough, muffins are not worse than "hand" ones!

Is there any way out if there is no baking, cupcake, etc. mode? Breadmaker LG 207, all recipes with kneading (((So I want to bake casseroles and muffins (((

Oh! There are so many recipes and tips! ! Take something from a bread maker similar to yours and go for it! And don't be discouraged if it doesn't work right away. Only the one who does nothing is not mistaken!

I do not know if I am asking this topic, but I need advice.
Do I need to grease paper muffin tins before baking? I baked banana brownies in them, I didn't like the fact that a lot of cupcake was torn off with paper. Is this how it should be or should it be lubricated? Tomorrow I will bake them to order, I don't want to disgrace myself.

Girls, I'm slowing down something ...: - \ repairs in the house are not going well!
When should lemon juice be added to muffin batter last or before flour?
I beat the butter with sugar, introduced eggs, lemon zest and lemon juice (I am tormented by daily doubts that either butter or eggs reacted this way to the acid). As a result, the mass "stratified" somewhat. After adding flour and baking powder, it became better, but the result is a finished cake, I did not like it.

[Manechka]

Manechka, I add lemon, orange juice at the very end. Cognac, liquor, etc., too.

Thank you, Marish!

[Manechka,]

Manechka, may still flake if the eggs were cold. But if the stratification started immediately after the introduction of juice and zest, and before that everything was lush and uniform, then this has nothing to do with it.

Has anyone tried making a double cupcake at a time? What's the result? Painfully, they are small! Bread maker LG 1001

Hello! I have a question) Mirta has a 10-cake mode, is it the same cupcake? And what can you bake in this mode?

Girls, please help.

I also have my mother's recipe for "Zebra" (can it be attributed to cupcakes?) So, I can't get it! All the time, in the lower part, a layer of unbaked dense dough remains, such a "temper". But my mother did it!

"Zebra"
6 eggs,
2 stacks Sahara,
200 g butter
1.5 stack. sour cream,
1/2 tsp salt,
1/2 tsp soda with vinegar,
3 thin glasses of flour
2 tbsp. l. cocoa

Separate the yolks from the whites and wipe them off from 1.75 stacks. sugar, softened butter, sour cream. Add flour and slaked soda. Stir in whipped egg whites. Divide the dough in half, add mixed with 2 tbsp. l. cocoa sugar. Pour the dough alternately into a mold for about 2 tbsp. l.

Here's a recipe. But something is not going well with him. I even halved the proportions, baked in the oven and with a multicooker, all the same, at least a small "temper" remains.

Maybe someone has a worked out closely related recipe?

[Irina,]

Irina, and you have not tried this recipe?

Ingredients
flour 2 cups
sugar 200g
sour cream 200g
eggs 3 pcs
butter 50 gr
cocoa 2st l
soda 0.5 tsp
vinegar for soda quenching

I can't find my records somewhere, but the ratio of products is the same

Nooo ... the proportions are completely different. If we start from 2/3 (3 glasses of flour in my recipe and 2 in the quoted one), then we get

Flour 2 stack. (320 g)
eggs 4 pcs.
Sugar 300 g
Oil 130 g
Sour cream 250 g
Salt 0.5 tsp
Soda 0.5 tsp + vinegar
Cocoa 1.3 tbsp. l.

That is, sugar is 1.5 times more, butter is 2.5 times, eggs for one, sour cream is 50 g ...

Mom's recipe is more rich, and she got it !!! I want too...
Okay, I'll fight on, it's good at least the grown-up men don't consider this to be a translation of products - they even eat it with "temper"

[Rina]

Rina
Try not to extinguish soda with vinegar, sour cream contains acid, it extinguishes it. It will also help if you add baking powder 0.5 - 1 tsp. I have almost the same recipe for Zebra, only instead of sour cream kefir. Now the products have changed, and the flour is different, and sugar, only their former names have remained. And we just have to adapt.

[Margit]

Yes, I have not quenched soda in a mixture with fermented milk products for a long time.

Margit, and at what temperatures do you bake a zebra? Maybe I still have a problem in the oven? Although, today I will try again in a pressure cooker on the "baking" mode ... In Panasonic it definitely did not work (it is too slow-moving).

[Rina,]

Rina, cake baking starting from 180 and lowering to 160 * С. I bake for almost an hour, at this time I do not let anyone into the kitchen and I close the vents so that the dough does not even stir.

Hello! cake bakers, please tell me, yesterday I tried to bake a cake in a bread maker and encountered such a problem. The cupcake baked well, but the inside was too wet and half baked. And the most important problem, I could not pull out their forms (I shook, shook - I shook out the upper part, but I picked out the lower part with a spatula). The bread maker has a Cupcake mode. What did I do wrong? And another question is when the cupcake is baked, should it be immediately pulled out of the mold and shaken out? or let it cool in the form?

Good afternoon, dear members of the forum! Tell me on which program you can bake a cake (I have HP Supra-BMS-240) There is no such thing. According to the baking time, "Fast baking" seems to be more suitable. Can you share the recipe? Thank you in advance!

[what size should cupcakes be?]

Girls, please tell me what size should cupcakes be?
we ordered a cake and a bunch of cupcakes for a wedding cake,
I rummaged through the corrugated paper molds ... they are of all different sizes ...,
of course, I do not need small, well, such optimal ones to make a cake gram up to 150, probably...
I still don't really understand how to do it all ..
I will read the Old.
Thank you!

ANSWER

Aprelevna! I have a shape and small molds 6.5 cm in diameter. It's okay to eat and gorge yourself. No more. I just didn't weigh it, I did it for my own people.


I liked it, very interesting and fast. I took the recipe julifera "Light cupcake with cherries." Yummy! And put inside one cherry or one piece.

And I made in the same form for 12 pieces a chocolate chiffon biscuit, a vanilla biscuit from Leka, and an orange one. My family needs 2-3 things for one tea party. No one suffers from lack of appetite))

Hello. I'm new here.
I want to ask knowledgeable people - what cream to use for the "cap" of the cupcake? I make whipped sour cream. It turns out well, but a bit heavy. And a fluffy hat is not made.
What kind of cream should be prepared so that there is a fluffy hat that can be easily laid out of the bag and that keeps its shape?
I would be very grateful for your advice.

[Ferressia]

Ferressia, read here
🔗

I make whipped sour cream. It turns out well, but a bit heavy. And a fluffy hat is not made.

Explain what it means to be heavy in relation to sour cream?
Try whipped cream, protein cream. Tasty and embossed with ganache, but in this case the color range of the cream is limited by the shade of chocolate.

[Ferressia]

Ferressia, read here
🔗

Thank you! Great article!

Explain what it means to be heavy in relation to sour cream?

There is no airiness.
And so I would like

People, I found MK how to make a stand for cupcakes with your own hands:

🔗

You can download the template there.

girls. can anyone tell me what paper capsules are needed for muffins or cupcakes, so that they can be baked in them immediately, they are all different in paper thickness, or, as I don’t understand, and the size is average (I read 6.5 cm approximately-average)

[wave]

wave, paper capsules of different sizes, plain or patterned, still thin. They need to be put in molds, I use silicone and tin ones.

Thank you, Elya!

[Cupcakes and muffins. WHAT COMMON. AND WHAT IS THE DIFFERENCE.]

Cupcakes and muffins. WHAT COMMON. AND WHAT IS THE DIFFERENCE.

Any ideas how this could be done? : umnik2: Something like a bouquet of cupcakes

Yes, here is MK 🔗..com / clauses / buket_iz_kapkeykov /
the link did not come out, in Russian it reads like this: house confectioner com. classes
And here are my bouquets
here are cupcakes

and here are eclairs

Girls, tell me.
Made daughters of "barney" muffins (I took the recipe here), and rose well and baked, but a little dry. What and how can you saturate them? and in general is it possible?

Girls, tell me.
Made daughters of "barney" muffins (I took the recipe here), and rose well and baked, but a little dry. What and how can you saturate them? and in general is it possible?

I think nothing terrible will happen if you soak it, since you have dried it in the oven. Choose any impregnation to your liking, which you would take with a chocolate cake / biscuit

Mademoiselle, thank you very much for showing the cupcake plunger.

And where can you get one? And how is it convenient for them to work?

the plunger is just super. With scrolling, it removes the core perfectly and evenly. But I think not all cupcake tins will fit, I chose "cups" and I was not mistaken everything turned out perfect !!!!! And sold in this store 🔗

[Lyudochka]

Thanks so much for showing the cupcake plunger.And where can you get one? And how is it convenient for them to work?

Lyudochka, maybe you will be interested, I bought myself these:

Syringe knife for filling muffins with filling DELÍCIA



I gave 89 rubles for 2 things.

Kroshik, Inus, where did you buy it, if not a secret? My people have already mutilated me, demanding Boston cupcakes (practically the Enchantress cake, only portioned). I cooked them once, foolishly, about 30, I still remember with a shudder how I picked out the middle of cupcakes with an ordinary knife and made "lids".

[Kroshik]

Kroshik, very interesting suggestion!! That would be another address.

Girls, in any store where there is Teskoma for sure.
For example
🔗

[Kroshik]

Kroshik, very interesting suggestion!! That would be another address.

Girls, a great offer, have never been like that, but I think they are good.

Mademoiselle, thank you very much for showing the cupcake plunger.

And where can you get one? And how is it convenient for them to work?

how to use them? Take out the middle and put the filling there? Or how?

Hello. I'm new here.
I want to ask knowledgeable people - what cream to use for the "cap" of the cupcake? I make whipped sour cream. It turns out well, but a bit heavy. And a fluffy hat is not made.
What kind of cream should be prepared so that there is a fluffy hat that can be easily laid out of the bag and that keeps its shape?
I would be very grateful for your advice.

I do not have much experience, but I can advise something: the principle is this - if the dough is light, such as a biscuit (eggs, sugar, flour), then the cream should be fatty (sour cream, butter), if the dough is fat (butter, sugar, eggs , flour). then the cream must be light (Bekovy, protein custard or whipped cream (this is dry cream whipped with cold milk) Well, something like this ...

how to use them? Take out the middle and put the filling there? Or how?

I'm sorry. I didn't immediately see the question ... Yes, you take out the middle and put the filling. And then there is a sea of ​​fantasy. the main thing is that the cream is combined with the filling (fruit, jam, etc.) and the shape of the cupcakes matches the cupcake plunger. That's the whole secret!

You can also make such notches in the cupcakes with a knife to remove the core from the apple, I did this

[How much do mastic cupcakes weigh? at least ...]

Girls!!! How much do mastic cupcakes weigh? at least ...


and such:


I won't bother with the current, where can I get it in winter?

ANSWER

Look at the cupcake notes I have.
Vanilla dough on boiling water for 4 eggs + 50 g nuts + 50 g dried cranberries + 25 g chocolate
Output:
form boom 4X6 at a height of 5 cm bookmark 40 g 12 pieces ready-made with mastic 45 grams
form boom 4.5X6 at a height of 3 cm bookmark 30 g 10 pieces ready-made with cream 35 grams
It turns out flush with the capsule.
Baking at 180 degrees 25 minutes

Lud, thanks! And I did not understand at first with mastic you did them or without! Thank you!!!

I get about 23-25 ​​kg in kg, with a height of 3.5 cm and a diameter of 6 cm. There must be some kind of cream inside the cupcake and cream or mastic on top