Husky
Incompetent, according to this recipe did not bake. I will not say anything.

Here is from OWC, only oval, not round.

Cupcakes, muffins, cupcakes. Questions and answers
Incompetent
Husky, do-do too
Vanillope
I'll brag, these are my first cupcakes. Cupcakes, muffins, cupcakes. Questions and answers
Vanillope
Cupcakes, muffins, cupcakes. Questions and answers
Vanillope
Cupcakes, muffins, cupcakes. Questions and answers
Vanillope
Husky, thanks for the advice
Husky
Vanillope, Svetlana, I understand that you also have caps with a hat? Looks very good !!
Incompetent, pay attention.
I have only one cap left at home, just from VNK. I tried to take a picture so that it was clear that they are absolutely even.

Cupcakes, muffins, cupcakes. Questions and answers
Vanillope
Husky, I have an oven with convection, and I read somewhere that the hat always turns out when convection, I will try a biscuit on boiling water, let's see what happens. And can you have a recipe so as not to wander for a long time in search?
Vanillope
Natkamor, thank you, and then a counter question: how many caps are obtained from this amount of test?
Incompetent
Vanillope,
Quote: lambada
I baked in a small form, the bottom is 4.5 cm in diameter, the height is somewhere 3.5-4 cm, so from 2 eggs I made either 7 ... or 8 pieces ...

Quote: Aprelevna
in paper molds with a top of 7 cm and a bottom of 5 cm - white dough VNK,
made for 6 eggs, it turned out 32 pcs.
From the dough with the addition of cocoa, for 6 eggs, it turned out 24 pieces.
Vanillope
Incompetent, Thank you.
Oh, girls, what would I do without you? When I do, I boast.
Husky, another question, but do you need to soak biscuit trays or they are quite juicy, and if you also take into account the berry filling, then probably not necessary, right?
Incompetent
Vanillope, I'm not a husky, of course, but I know for sure that the drier the biscuit, the more impregnation it needs =) VNK, for example, is wet in itself ... But in general, who loves how
Vanillope
Hello everybody! Well, yesterday I baked vanilla caps in boiling water, made simple ones, orange, coconut and chocolate. When kneading for 2 eggs, I got 12 cupcakes. In chocolate, I replaced 10 grams of flour with cocoa, I can't say that they turned out to be chocolate, and for some reason did not rise. The coconuts were awesomely fragrant and lush, but by the morning they settled, that they even moved away from the capsules, next time I will try to grind the chips into flour, maybe the cupcake will not be so hard. And I am quite happy with orange and vanilla. About the filling: at first, as in the classic version, I cut out the middle and filled it with the berry filling and covered it with a lid - in my opinion, there is a lot of filling and very, very sweet. Then I just filled the syringe with the filling and without cutting out the middle, I simply inserted the syringe into the cap and poured 6 ml into it somewhere, I did the same with condensed milk. In this version, I already liked it better.
Olga_Z
Girls, tell me, please, a proven recipe for muffins - so that they rise with a beautiful dome and do not crack. It can be without filling, but delicious))
I tried orange biscuit and "milk girl", classic biscuit - all with a flat roof, but you need even ones with a dome
Vanillope
Ol, try this one, I have no dome, if I bake at 160 degrees, and if the temperature is higher, then always with a dome.
We need:
120 g oils
130 gr. Sahara
3 eggs
1 teaspoon vanilla extract or 2 bags of vanilla sugar
200 gr. flour
1.5 tsp. baking powder
1/4 tsp salt
60 ml. milk
Preheat the oven to 170 ° C. Put paper forms - cups in the muffin mold.
Put room temperature butter and sugar in a mixer bowl. Beat everything on high speed (about 6 minutes) until light and fluffy.
Add eggs, one at a time, whisking for a few minutes after each addition. Add vanilla extract.
In a separate bowl, whisk together flour, baking powder and salt.
Now at low speed, alternately add the flour and milk mixture, in three additions, starting and ending with flour.
From this amount of dough, 12 cupcakes are obtained.
Olga_Z
Svetlana, Thank you. I'll try today - I'll write how it happened
And then everyone is looking for flat, but for me, on the contrary - with a beautiful top I need.
Irina Dolars
Svetlana, thanks for MUFFIN RECIPE !
Quote: Vanellope

I have no dome, if I bake at 160 degrees, and if the temperature is higher, then always with a dome.
We need:

120 g oils
130 gr. Sahara
3 eggs
1 teaspoon vanilla extract or 2 bags of vanilla sugar
200 gr. flour
1.5 tsp. baking powder
1/4 tsp salt
60 ml. milk


Preheat the oven to 170 ° C. Put paper forms - cups in the muffin mold.
Put room temperature butter and sugar in a mixer bowl. Beat everything on high speed (about 6 minutes) until light and fluffy.
Add eggs, one at a time, whisking for a few minutes after each addition. Add vanilla extract.
In a separate bowl, whisk together flour, baking powder and salt.
Now at low speed, alternately add the flour and milk mixture, in three additions, starting and ending with flour.
From this amount of dough, 12 cupcakes are obtained.
Olga_Z
I tried to bake, but I didn't get the beautiful tops, they are still flat ... But delicious
Probably, it’s something wrong with my oven. It’s necessary to bake it twice as long as it’s written in the recipes, and this is probably why it doesn’t work.

And maybe someone knows how you can determine the temperature in the oven, if you do not focus on the temperature that it shows ???
Vanillope
Ol, well then you definitely need to raise the temperature
Vanillope
And I have an oven with convection, since I don't bake, everything is with tops, I've already tried all the recipes. And also, Ol, can pour more dough into the capsule, let it rush to the top))).
Incompetent
girls, if I add something to the dough (zest, coconut shavings, etc.), for some reason, tunnels in the cakes are always formed, what am I doing wrong? if I don't add anything, there are no tunnels ...
Olga_Z
Quote: Vanellope
can pour more dough into the capsule, let it rush to the top))).
It climbed up perfectly, but as soon as I got it, it immediately sat down. I solved it quickly back in the oven, but it didn't rise anymore. Poured 2/3.
I will try again.

Does the biscuit dough also have a top? I have a gas oven, but they are always flat.
Vanillope
My biscuit does not rise very much and the lid is very small, but still there
Olga_Z
Svetlana, and I only dream of caps
Vanillope
But when I added coconut flakes, it rose well, was tasty, airy, and sagged strongly in the morning. And there are no tunnels, I don't even know what to advise ...
Vanillope
These are the cupcakes I made for my son at the prom, each his own)
Cupcakes, muffins, cupcakes. Questions and answers
Vanillope
Cupcakes, muffins, cupcakes. Questions and answers
Candy light
What delicious and beautiful !!!! How lucky the graduates are !!!
Olga_Z
Vanillope, yes, very cute)
Sveta, how did you do the inscription?
Vanillope
Svetlan, Olya, thank you, I tried, this was my first large-scale order. And the most annoying thing is that I didn't have time to take a picture of the most beautiful and laborious mouthguards (((.
Ol, the inscriptions were made with a food felt-tip pen.
Olga_Z
Svetlana, Thank you
Vanillope
Until recently, I read that the mouthguards need to be put in a cold oven so that the dome does not form, I don’t try it myself, what do you think?
Incompetent
Vanillope, useless, I tried both cold and heated .. the cupcake dough still goes with a dome
Incompetent
Vanillope, you probably have a lot of experience, tell me, please, what filling in the mouthpieces will be combined with wet meringues?
Vanillope
Honestly, no experience))). With a wet meringue, the fruit and berry filling will probably be just right.
Incompetent
Vanillope, yeah, thanks =)
Shenzi
girls help, ordered cupcakes for the wedding
to do for such an event for the first time, I'm very worried
the order is as follows: 45 pieces of vanilla, autumn theme.
all the only clarification is in color, the main one should be orange and maple leaves
the question is which filling and cream to choose better?
asked to do half more without cream with mastic
you need to do it by September 4
Vanillope
Well, I'm not strong in creams yet, I myself get lost every time. As for the filling, he can still clarify with the customers that they prefer cream or fruit filling. And so autumn, some kind of peach-apricot would probably fit, cherry is also good. Or, as an option, make it with different fillings, part fruit, part cream.
Shenzi
Quote: Vanellope

Well, I'm not strong in creams yet, I myself get lost every time. As for the filling, he can still clarify with the customers that they prefer cream or fruit filling. And so autumn, some kind of peach-apricot would probably fit, cherry is also good. Or, as an option, make it with different fillings, part fruit, part cream.
oh, those customers: umnik2: they no longer need cream
agreed half and half
with cream, while others with mastic without fillings will
pssaha
Incompetent, I can tell you)) ... I always put in a cold oven at a level slightly below average (I have an electric oven) and bake no higher than 160 degrees. `` Hats '' will only come from a sudden transition or high temperature. I bake on top-bottom heat. Do not turn on convection! The baking time is five minutes longer than usual.
pssaha
Shenzi, I would choose `` Butter Biscuit for 3 D Cakes '' - wet, melting in the mouth. No need to saturate ... And the charlotte cream is a classic taste))
Dora_1
Hello. I have a question about the mastic cupcakes. Does the cream go under the mastic cap or not? if not, are they not too dry?
Vanillope
I always coat with cream - I even out the cap with a thin layer of butter cream
Dora_1
my mother (from our class) asked me to make mouthguards to school, but without any cream (even in the middle), they will be dry, right?
Vanillope
But you can soak them with syrup and then coat the top with syrup so that the mastic sticks.
Elya_lug
Dora_1, make chocolate banana brownies, very moist, delicious muffins, no need to soak. Spread cream and putty on top. I can't find the recipe, search on the site, for some reason it doesn't work, try it yourself.
Dora_1
Thank you girls. I'm going to look for a recipe
gattta
I can't help but share. An excellent recipe for caps, which I really liked in terms of fat content, tenderness, quantity of products and a stable result - berry muffins https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115451.0 I put the berries directly into the mold, when I have already laid out the dough, I arrange them in a circle in order to calmly cut out the middle later.
c91art
Cupcake girls! I have 2 questions for you:
1) What cream do you get the perfect, well-shaped hats?
2) What kind of cream or filling do customers most often prefer?
Thank you all for your answers.)))

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