Cupcakes, muffins, cupcakes. Questions and answers

Girls, hello! Immediately I apologize if such a question has already been ... then send me there ...
I have a silicone Mickey Mouse cupcake mold. I want to put these cupcakes on sticks for balloons, but I am sure that they will slide under their weight.
Question. How to fix them on a stick? I understand that you need some kind of border ... what to make it from? Can I cook caramel and wind it on sticks in some way?

[Plague]

Plague, I'm trying to remember how bendable the sticks from the balls are. In any case, Mickey needs to freeze, then make a hole, dip the stick in chocolate and insert. The whole chocolate will not fit in the hole, so there will be a skirt that will support.

Hello.
I have a question for people who understand baking (I myself do not understand much about it yet), maybe I am writing in a wrong topic, I have not figured it out yet in this forum.

Recently we had a bread maker (Binatone BM-2068) and I tried to bake a cupcake, the recipe for which I saw on this forum (I think it was called "For tea"), the recipe looked like this:
3 eggs + 195gr. sugar + tsp salt - mix until foamy, and then add
70gr. draining. oils + 50ml. water (or juice) + 320 gr. flour + 2.5 tsp. baking powder + nuts / raisins / prunes up to the 100 ml measuring cup mark.

I changed the recipe proportionally and it turned out:
2 eggs + 130g sugar + 1/4 with a little tsp. salt - mixed until foam, but not with a mixer, but with a spring-mixer, added there:
- peach juice (33ml)
- 46.6 gr. oil drain (counted as 3 tablespoons)
- 213 grams of flour. (sifted perhaps wrong due to the lack of accurate scales, counted as 17 tablespoons without a hillock)
I poured it into the bread maker, poured it on top
- 1.6 tsp baking powder (Brand "seasoning")
I set the Keks mode, waited for it to slightly interfere, pressed pause, added raisins and prunes (up to 67 ml in a measuring cup), mixed and pressed the pause.

The problem is that the cake hardly rose (even the spatula protruded from the top), although it tasted quite good. What could have caused this to happen? Or was it supposed?
If I understood correctly, my oven also has a non-standard “Cupcake” mode, the time is 1:50, first kneading is 1 - about 5 minutes, then growth is also 5 minutes, then ten minutes is a second batch (and at first it is slow , and then it accelerates), and then the growth is 10-20 minutes and the Stove - an hour and twenty minutes (although I may have confused something when I ran up to look at the stove). After baking, the cake was in the bread maker (it kept it warm for an hour), but its height did not exactly change then.
I also read on baking powder that it is added at 250 gr. flour, and it turns out I added very little, but according to the recipe it turned out like this ..
Tell me where I went wrong?

[anton_2011]

anton_2011, most likely the Cupcake mode with such mixes and proofs is adapted for yeast baking cupcake. And with baking powder you need to quickly - mix and bake!

[irza]

irza, I see, thanks. I read about yeast cupcakes, but not for a bread machine, but are there recipes for just such cupcakes somewhere here? (Specifically for the oven, not for the oven)
What mode is needed for regular cupcakes? I have a programmable stove, you can set your own, but I don't know what. Just kneading and baking right away? How long are they?

--
By the way, now I read one of the recipes, it is called "Homemade cake without yeast" and cook on the cake mode, so it's not a fact that the mode is for yeast, although then why is it so strange. True, the recipe uses some kind of "sweetener for a cake" (that's why I couldn't make it) and milk (and in my juice), maybe this is the case?

are there any recipes for just such cupcakes anywhere? (specifically for the oven, not for the oven)
What mode is needed for regular cupcakes?

browse this topic
Cupcakes in a bread maker (recipe collection)

[I want to make muffins, spread, cream and plant Kitty. So - how to put jam or a slice of peach in the middle of the cake. In the process of bookmarking or to make a notch later?]

Girls, if I don't write to the wrong place. excuse me.
The question is.
I want to make muffins, spread, cream and plant Kitty. So - how to put jam or a slice of peach in the middle of the cake. In the process of bookmarking or to make a notch later?

ANSWER

Then make a notch.

olesia32, since such a question arose, then you do not have a special device, so you need to prepare a knife))
I bake, for example, vanilla on boiling water in paper capsules, cut out the cones with a knife, pass the impregnation inside with a silicone brush, fill it with cream from a bag with a nozzle with a round hole (you can take an asterisk), add 5-6 lingonberry berries, or a couple of raspberries, a little more inner cream on top, close the "lid", that is, isolate the inner cream from the top one, which will decorate the cupcake.
I cut almost to the bottom ... I like it when there is more cream and berries inside ... Well, just the top cream is not enough for me !!!!!!!!!!

do you get two types of cream? Damn, how will the guests put all this in their mouths?

About that and the speech that the cupcake in my mouth does not fit)))))))))))) That's why I make a cream inside) I just turn the capsule back and eat it with a spoon)) It happens that I break off a piece and then there is no such thing that the whole cream is only on top, and only one biscuit below.
And 2 creams when the cupcake is under the mastic. Then inside there is cream with condensed milk and berries, and on top of Charlotte or ganache and mastic.
And I bake chocolate from chocolate chiffon, and inside a weak ganache with cherries. Moreover, I put frozen cherries. Anyway, I put all the berries frozen. When they melt, the cream and biscuit are nourished and very good. it turns out awfully.

Usually, a medium to large cupcake will not fit. :) Cupcakes in restaurants are eaten with a spoon, like dessert on a plate (respectively, on a plate and served by the piece). Who wants to eat in his hand, biting off (children still immediately put those cupcakes in their hands and eat) I usually have already learned to eat with a spoon, so I make the dough in the cupcakes like in a cake, so that you can "pick" with a small spoon. But I still haven't made friends with white cupcakes, completely dissatisfied with the test.

Why?? Vanilla boiled water is very good in cupcakes !!!!
It is not confused in cooking, and it tastes very much !!!!

I also use this biscuit for cupcakes. I am very satisfied.

I also have a dough recipe. very smooth and beautiful

can you advise me something. maybe some kind of jam? I made cakes, baskets, I can work with creams ganache, charlotte, wet meringue, somehow I'm afraid of strangers to do .. and what else might come up?

Olesya, citrus kurds for filling, boiled water are well suited for cupcakes. Also cherries, strawberries, chopped with sugar (can be lightly boiled and thickened with starch)

I often have chocolate cupcakes (dough in chocolate + butter, quite wet) and immediately bake them inside with cherries in my own juice, strained. I soak it just a little with syrup or amaretto (or don't soak it, according to the situation), and top it with ganache and mascarpone cream (bold). You can knock down the ganache with custard, for lack of mascarpone. The cream is also tasty and keeps its shape.

[Anka_DL]

Anka_DLThank you, something will clear up the beginning (in the sense of a bunch of incomprehensible mixes), although I already managed to bake two cupcakes, instead of baking powder I only put soda and after I put everything in the HP separately, lemon juice for the reaction. The muffins have risen to half or a third of the bucket, they are similar in looseness to quick bread, I liked it, though I don't know what muffins usually should turn out, maybe they are even better).

And is there somewhere a separate topic where it is told about the processes when baking a cake? Well, that's the same as the one about bread?

[Anton,]

The muffins have risen to half or a third of the bucket, they are similar in looseness to quick bread, I liked it, though I don't know what muffins usually should turn out, maybe they are even better).
And is there somewhere a separate topic where it is told about the processes when baking a cake? Well, that's the same as the one about bread

Anton, It's hard for me to answer you something. I have never baked cupcakes in a bread maker, never baked quick bread ... therefore I cannot navigate by the looseness that you have done.
As for kneading, the muffins are kneaded separately on baking powder / soda, the finished product is laid out in a bucket of a bread machine and baked there. At least this is how I understand this process, I hope they will correct me if I'm wrong. Just from the experience of kneading muffins (namely muffins, not muffins, where dry and wet ingredients are simply mixed), you almost always need to beat something ... butter and sugar ... eggs ... etc. this is a job for a mixer, not for HP. It serves here exclusively for baking. That is, we do not install the scapula as unnecessary.

[Anka_DL]

Anka_DLWhy do you need to use a mixer for whipping? That is, maybe these two alternating mixes and two "growths" (the mode where the HP just waits) in the “cupcake” program of my HP are designed to simulate beating with a mixer? Really why twice? Perhaps that would surely be stirred and soaked ... But why then the second "growth", which lasts 10 minutes just before baking?
I proceed from the fact that yeast is not mentioned in the only cake recipe from the instructions for HP (which, however, uses a mysterious "cake mix") and therefore it does not seem that it would be a yeast cake mode, that topic I have not yet finished reading, maybe when I find about yeast cake, I'll figure it out more ..

[Anton,]

Anton, in my answer I spoke specifically about biscuit dough muffins. It does not provide for any "growth", moreover, stirring before baking will deprive the cake of airiness. Again, if we are talking about biscuit dough, then even the presence of soda / baking powder is not necessary there. But you need to beat the eggs and butter correctly. And here the bread maker will not help.
I repeat that this is exclusively my vision of cupcakes in a bread maker, which in this case I consider only as a tool for baking, but not kneading.
A different story may be with yeast cakes, but here I am not an assistant.

The process of simply combining ingredients without whipping using baking soda / baking powder is already muffins. But even here your program with "growth" is not suitable. The main rule of mixing muffins is to combine wet ingredients with dry a couple of movements (without thorough mixing) and immediately into a mold and into a preheated oven. They don't like to stand.

[Anka_DL]

Anka_DL, I see ... But for some reason this strange program is needed after all ...? It was not just that they made it (I have not yet reached yeast, but why then in the recipes "cake without yeast" is strange).

I understand that the question is probably a stupid one (I have almost no baking experience), and how is the fundamentally fast mixing different from whipping with a mixer?

Z. Y. By the way, the other day I made a cupcake using just baking (although I set the kneading for 10 minutes to evenly throw in the raisins and prunes when it was stirring), it rose more and turned out very, very)

just baking ... it rose more and turned out very, very)

well that's just wonderful.
as for whipping or mixing, then (in general terms) these are different technologies to achieve the same goal - a delicious product. Usually depends on the ingredients used. If you have no baking experience, then choose the proven recipes in our section. There it is indicated where to beat, and where just to mix.
Happy baking

PySy: if you figure out the program and choose a recipe for it, unsubscribe. I am sure that your experience will be useful to someone.

[Anka_DL]

Anka_DL, Thank you)
Of course - if I figure it out, I'll unsubscribe.

If I make cupcakes, then I cut out the backing from thick cardboard, wrap them with wrapping paper for flowers and attach each cupcake to the backing with double-sided tape.

and then how?

Clients did not complain, they asked how they are separated from the substrate later, they said normally. It looked like this, I apologize for the photo, the colors look better live.

I have an adhesive tape like this


thickness is about 1 mm. I bought it in building materials, but they call it double-sided tape.
I cut off squares about 1 x 1 cm and glue the bottom of the paper cupcake capsule to the backing.

what a beauty!

Thank you, I understood how to "fix" it, just that double tape that I have, well, it holds very tightly, I thought. you put in additional capsules
I had to transport them a couple of times, put them on toothpicks in foam

And extra capsules are a thought!
I made bouquets of cupcakes using styrofoam. But he is not always at home, and construction stores where you can buy polystyrene or polystyrene are very far away. ((((Therefore, I just lick my lips on such substrates, and as I understood it is more expensive ... Now, if there is an order for a large multi-tiered cake, vididmo have to buy ...

Thought m. B. good, but it's a pity for me to give extra capsules for 1 piece, as much as 3 pieces above: bake in one, decorate the second, also for fastening figurines

And I decorate something in the same as baked .... Maybe I'm doing something wrong ??? Inna, and you just insert the already baked cupcake into one more capsule and that's it, right?

Girls, what diameter and height do you use capsules for cupcakes?

The upper diameter is 6 cm, the lower 5 cm, the height is 2.5 cm. I bought it in a store for confectioners and sold it in a box, the attachment of 2000 pieces costs about 700 rubles. I found myself a partner, they took it in half.

And I decorate something in the same as baked .... Maybe I'm doing something wrong ??? Inna, and you just insert the already baked cupcake into one more capsule and that's it, right?

yes, I bake in the cheapest, white ones, and then put in colored ones. They really open up more strongly and white (workers) are still visible. I want to try the oven in two (white + color) at once, but I'm afraid the second one will also be oiled and will not be beautiful

And we don't have colored ones, only if you order on the Internet, but it will be a helluva lot of expensive pleasure))) I've also seen such delicate capsules just in order to insert already baked cupcakes into them. Handsomely....

I also wanted to split. now everything has gone home and not a year has passed

I also saw there are such openwork capsules just in order to insert already baked cupcakes into them. Handsomely....

Oh, and where you can see these? I can't even imagine something, but then they will dry, it's only if baked, inserted and immediately for a hundred, right?

Oh, and where you can see these? I can't even imagine something, but then they will dry, it's only if baked, inserted and immediately for a hundred, right?

There are such in tasteless. RU. 6 pieces 59 rubles. 🔗

I bake in the cheapest, white ones, and then put them in colored ones. They really open up more strongly and white (workers) are still visible.

Inna, do you accidentally have colored capsules of the same size? Maybe that's why they open up, revealing white working capsules.
Here I was baking muffins here. I would have left them in one capsule. They are not scary at all. For example, I put one muffinin in the second capsule. The same size as the muffin was baked. The edges are visible. The upper capsule should be the same size, but slightly higher.

Girls, and these capsules do not need to be smeared with anything, is it okay then to get muffins?

Tatyana, I don't think they smear them. If you smear them, they wrinkle. They come out normally, a thin layer of crumbs remains on the paper. But the one who is going to eat it takes it out of the paper.

Top diameter 6 cm, bottom 5 cm, height 2.5 cm.I bought it in a store for pastry chefs and sold it in a box, an attachment of 2000 pieces costs about 700 rubles. I found myself a partner, they took it in half.

Thank you))), Girls, do you have muffins in capsules? Maybe my dough is too oily It happens that they creep

[Galya13]

Galya13, I once tried to bake cupcakes, just pouring the dough into a paper mold and putting them on a baking sheet,
so they, of course, all skewed
therefore, I always put a capsule with the dough in a silicone mold, I have 6 pieces for it, everything works out smoothly.

Galya, there were no blurring. Yes ... yes ... the paper capsules should be placed inside the silicone or metal cupcake molds ... so they don't wobble ....
And the capsules are really very convenient .... Even very delicate cupcakes that stick to silicone molds look great in paper capsules! Very convenient (and hygienic). And even more so if to order! And you don’t grab it with your hands while decorating .... And if you pick up the colored capsules, and the decoration so that the capsules echo in color or design - it's a song!

It's just that muffins are not baked in paper tins. If the capsules are just paper, then they are inserted into forms (metal, silicone) Only then they will keep their shape and will not be lopsided.
But there are muffin molds in which you can bake.

🔗



Corrugated parchment paper capsule that does not require a supporting shape.
Just place the dough in a mold and bake.

Bottom diameter: 50 mm., Height: 35 mm.

Ahhh, everything, now I understand, Lyudmila, thank you very much)))

Yes, Luda, most likely it is, but it was the sellers who "deceived" me, because I ordered in accordance with the size

[MomMaxa]

MomMaxa, instead of expensive openwork capsules, you can buy cheap paper openwork napkins. I took a diameter of 12-15 cm, I do not remember, but I will not go to measure, they cost 6 UAH. for 100 pcs. They are plump. You cut out the middle, and wrap it in openwork. Napkins like this 🔗

Girls, how much should a muffin, a cupcake weigh and what are their main ingredients?

[cupcakes for February 23 children to school on a sweet table. How can you decorate ??]

Girls I also have a "freeze". Needed cupcakes for February 23 children to school on a sweet table. How can you decorate ??
Top mastic

ANSWER

Can you make emoticons in caps (symbolically) and stick them into each cupcake?
Or helmets?

mastic))))))))) I do not know how to cream)

🔗
Maybe these will fit

Oh no, not grenades. It won't work for school. And so already in schools they shoot.

Luda, I am also against weapons. You can take camouflage as an idea and put on top of the cupcake a belt with a badge and a small tank, well, there's something else ...

The most suitable and uncomplicated ones with the inscription.
Not copied. See here:
🔗

Of such:

Per4ik, do you have a food printer? Otherwise I would have glued the waffle pictures and that's it. And I like the idea of ​​a smiley face in a cap, Irina.

Ordered cupcakes, can you help me decide on the recipe ?, people said. what does everyone love? I thought about baking biscuits. stuff a cherry inside, and on top of some kind of butter cream, but which one? to keep the shape and not too greasy

help me figure it out, I’m a complete zero in this, but I wanted to terribly try to create such beauty, but I can’t figure it out.
1. In what form is it better to bake cupcakes - silicone or Teflon?
2. tell me which syringe is better to buy, so that you can make cupcakes and gingerbread cookies ... at a price not very expensive ... which ones are most convenient and so on ... I don't understand here at all, I hope you explain to me as experts
3.what recipe can you advise for cupcakes, otherwise I watch a lot of them ((already, confused ...
Thank you, I don't know if I wrote there or not, but this is a cry for help)

help me figure it out, I’m a complete zero in this, but I wanted to terribly try to create such beauty, but I can’t figure it out.
1. In what form is it better to bake cupcakes - silicone or Teflon?
2. tell me which syringe is better to buy, so that you can make cupcakes and gingerbread cookies ... at a price not very expensive ... which ones are most convenient and so on ... I don't understand here at all, I hope you explain to me as experts
3.what recipe can you advise for cupcakes, otherwise I watch a lot of them ((already, confused ...
Thank you, I don't know if I wrote there or not, but this is a cry for help) More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=183117.0

What shape do you have? Bake in it The main thing is that you feel comfortable, insert paper capsules into the form, put the dough in them.
To decorate cupcakes, you can buy a couple of different attachments and disposable bags for them, I think this is better than syringes.
And choose any recipe for cupcakes that you like best in terms of the composition of the products

What shape do you have? Bake in it The main thing is that you feel comfortable, insert paper capsules into the form, put the dough in them.
To decorate cupcakes, you can buy a couple of different attachments and disposable bags for them, I think this is better than syringes.
And choose any recipe for cupcakes that you like best in terms of the composition of the products

I haven't bought it yet, so I decided to immediately study which is better! Thank you, you helped me

help me figure it out, I’m a complete zero in this, but I wanted to terribly try to create such beauty, but I can’t figure it out.
1. In what form is it better to bake cupcakes - silicone or Teflon?
2. tell me which syringe is better to buy, so that you can make cupcakes and gingerbread cookies ... at a price not very expensive ... which ones are most convenient and so on ... I don't understand here at all, I hope you explain to me as experts
3.what recipe can you advise for cupcakes, otherwise I watch a lot of them ((already, confused ...
Thank you, I don't know if I wrote there or not, but this is a cry for help)

Well, from my own little experience, I can tell you that you can bake kapiks without paper capsules (as I did before, when they baked only for myself. Then it's better to take silicone molds, I also baked in ceramics, but baking paper still went there. And if we bake in capsules (in paper baskets), then you need to take into account that they are of 2 types - those that keep their shape on their own and do not need supports, and those that cannot keep their shape without supports when the dough begins to grow.
When choosing coasters for capsules, you need to take into account the size of your capsules so that they do not sit too freely there. otherwise the meaning of the stand is somehow immediately lost. But they also did not deform, otherwise there will be crumpled cupcakes. I also do not like deep coasters, because a small capsule sinks there and then it is difficult to remove the cupcake from it.
You also need to consider this fact, if it is, of course, important to you, because inverted caps have their own charm and initially they have always been so, because they were baked in cups, hence their name. I haven't tried their oven in a metal stand, I wonder how capiks are obtained in it?

[natamasko,]

help me figure it out, I’m a complete zero in this, but I wanted to terribly try to create such beauty, but I can’t figure it out.
1. In what form is it better to bake cupcakes - silicone or Teflon?
2. tell me which syringe is better to buy, so that you can make cupcakes and gingerbread cookies ... at a price not very expensive ... which ones are most convenient and so on ... I don't understand here at all, I hope you explain to me as experts
3.what recipe can you advise for cupcakes, otherwise I watch a lot of them ((already, confused ...
Thank you, I don't know if I wrote there or not, but this is a cry for help)

natamasko, I'm sure you can figure it out. And you will succeed. And very soon you will come to us on decoration themes to delight with your wonderful works.
Now for the forms. Teflon or silicone is essentially irrelevant. I have both, all in use. Silicone is richer in a variety of forms - here you have a bear, and a bunny, and a circle and a square. The main thing is that the silicone is good food grade, so that it does not emit unpleasant odors.But in silicone, the dough is baked naked (in the sense that without paper capsules).
Metal molds are either oiled and bare dough is baked, or paper capsules are inserted into them. For me, the advantage of paper capsules is that if I bake a lot, then they increase the shelf life (the product does not wind up, dries less), and if guests come or I bring it as a gift, then it seems to me more hygienic. Nobody touches the dough directly - paper = wrapper.
2. Do you need a syringe for cookies and cupcakes for decoration? Then it is better not a syringe, but a bag with nozzles. There are sets, there is a bag and 3-5 of the most popular attachments, for example, this

3. There are many recipes, as well as tastes) Try, be determined

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

I average 75-85 grams.

Hello girls! For the second year I read the forum, study, study and study !!!!! Thank you for being there! Thanks to you, I began to make cakes to order. Now there are already many clients, including regular ones. And in many ways this is your merit. For a year and a half of confectionery activity, I made a lot of all kinds of cakes, but cupcakes were ordered for the first time. And something I wanted to master them! found here many interesting and undoubtedly delicious recipes - I will try! Orient by cost, please.

I am looking for a good muffin recipe. Most that I come across are very similar to cupcakes or cupcakes. And I want to be airy, something like biscuit.

[Tatyana]

Orient by cost, please.

Tatyana, try asking this question in the topic Cakes to order. Sharing experience... Everything related to the assessment of the cost of work, we usually have there. And, if I'm not mistaken, someone already wondered about the cost of cupcakes