Home Preparations for the winter Cupcake recipes are simple and delicious at home. Easy cupcake recipes. Description of the cooking process

Preparations for the winter

Cupcake recipes are simple and delicious at home. Easy cupcake recipes. Description of the cooking process

A cupcake is a sweet confection made from biscuit or yeast dough. Cream, jam, jam, raisins, nuts and much more can be used as decoration.

The prototype of the modern cupcake appeared in ancient Rome. In the empire, barley puree was prepared and mixed with raisins and nuts. So, gradually interest in baking increased. The very name "cake" appeared in the Middle Ages. The word is of Anglo-French origin. The real cake boom occurred in the 16th century, when mass production of sugar began. Cooking recipes have spread throughout Europe very widely due to the availability of components and low cost. A little later, baking at home appeared in America. Her popularity there continues to this day.

Muffins are very small cakes cooked in molds. The size of muffins is considered very convenient. The product is for one cup. fragrant tea or hot coffee.

Recipes

Making a cupcake at home is not at all difficult. You will need:

1 st. Sahara;
180 grams of butter;
3 chicken eggs;
1.5 st. flour;
0.5 tsp conventional baking powder;
1 st. raisins;
A pinch of salt;
Powdered sugar.

How to make Raisin Pie:

Combine soft butter and sugar and froth with a mixer.
Add eggs to the mixture one at a time and beat. The consistency should be creamy.
Combine flour, salt, baking powder and sift.
Knead the dough by mixing all the ingredients. Use a spoon to stir.
Soak the raisins in boiling water, and then add it to the dough.
Coat the entire mold with butter and lay out the dough.
Preheat the oven to 160 degrees and bake the product.

In order to remove the baked cake from the form, it is enough just to turn it over. When baking does not lend itself, it is necessary to pry it with a knife from the edges. If you are afraid that the top of the pie will burn, cover it with foil halfway through cooking.

After you transfer the product to another bowl, it should be sprinkled with powdered sugar and divided into pieces. The resulting cake should have a finely porous structure and be slightly moist.

Recipe with a minimum of products

The composition of the cake is so simple that it can be prepared at home from almost nothing. So, you will need:

300 grams of flour;
100 grams of sugar:
1 st. kefir (yogurt, fermented baked milk, varenets);
3 tbsp sunflower oils;
0.5 tsp soda.

The cake making process is very simple:

Combine kefir and sugar. The sugar crystals should disperse.
Sift the flour and pour kefir into it. Make dough. The mass should have the consistency of sour cream.
Add to dough vegetable oil.
Soda extinguish lemon juice or vinegar.
If possible, add raisins, candied fruits, nuts.
Put the cake in the oven and bake for 1 hour at 100 degrees.

The specificity of this cake is that the cooking process must go very quickly. So, if you take more than 3 minutes to knead the dough, there is a high probability that the cake will not rise at all. Of course, this will not affect its taste properties, but the aesthetic component is also important.

Cupcake with pumpkin and ginger

To make pumpkin pie at home, you will need the following ingredients:

180 grams of melted butter;
140 grams of liquid honey;
1 chicken egg;
250 grams of pumpkin;
100 grams of sugar;
350 grams of flour;
1 tbsp ground ginger.

The cooking process is very fast:

Combine butter, chopped pumpkin, egg and honey in one bowl.
Add flour, ginger and sugar.
Put the mixture into a mold and send it to a heated oven.
Bake the cake until golden brown. This will take about an hour or less.

Allow the cake to cool slightly before taking it out of the mold.

Features of making cupcakes

For all types of baking flour product form must be used. So that it does not stick tightly to the bottom, you need to lubricate it with oil. You can lay out carefully oiled parchment in the form.

Piece cakes or muffins are usually baked in corrugated paper forms. In order to determine the readiness of the product, pierce it with a wooden stick, toothpick or knife. If the dough sticks and reaches for the toothpick, then the cake is not ready yet. It is also important not to overexpose the product in the oven, otherwise it will be very dry. The normal humidity for a cake is 30%.

During cooking, do not violate the temperature regime in the oven, otherwise the cake will not rise. In general, this product is quite capricious. Therefore, until it is ready, the oven door should not be opened. It is easy to cook the product if the heating in the oven occurs evenly. Otherwise, the cake may not bake from the inside.

During cooking butter can be replaced with margarine, and sometimes vegetable oil. Start with the products you have on hand. When kneading the dough, any kind of butter should be soft or even melted.

Fruits and berries for cake should be well washed and dried. If you are using candied fruits, sort them first and then rinse with water. Before you put the nuts in the cake, they should be cleaned of various impurities. Jams, preserves, fruit puree should not be diluted with water, as this will affect taste qualities and consistency.

If you want the cake to be extremely fragrant, various spices should be added to it. It can be vanilla powder, vanilla essence, lemon and orange peel, cardamom, saffron.

Any cake has a high calorie content. Therefore, if you do not want to get better, eat pastries in minimal quantities.

A fragrant crumbly cake is an ideal addition to tea or coffee, and even novice housewives can make such a dessert on their own. Below you will find simple and detailed instructions how to cook a cupcake with orange, chocolate, liquid filling or even in a mug in the microwave.

Ingredients: medium orange, 0.5 tsp. baking powder, half a faceted glass of high-grade flour, the same amount of granulated sugar, 2 large eggs.

Quick and easy cupcakes.

Raw eggs are poured into sugar, after which the ingredients are whipped until a rich foam appears.
The flour, along with the baking powder, is thoroughly sifted and sent to the mixture from the first step. Products are whipped again.
Oranges are peeled not only from the peel, but also from the white tasteless films on the slices. The pulp is crushed and laid out in the dough.
The resulting mass can be poured into one large or several miniature silicone molds. They are filled 3/4, because baking in the oven will increase significantly in size.

Cupcakes are baked in the oven "until a dry match" at 180-190 degrees. This usually takes about 20 minutes.

A simple recipe in a mug in the microwave

Ingredients: 40 g of butter, selected egg, 4 large spoons of premium flour and the same amount of granulated sugar, 3 large spoons of cocoa and milk, 30 g of dark chocolate.

How to cook a delicious cupcake in the microwave, we will analyze further.

First, in a separate bowl, all the bulk components declared in the recipe are combined.
A raw large egg is introduced into the mixture.
Next, non-cold milk and melted butter are poured here.
The products are kneaded until smooth and the result is a viscous watery dough. A chocolate bar is rubbed into it from above.
After another mixing, the mass is laid out in a mug. You need to choose dishes that are suitable for use in microwave oven. It is enough to fill the container with dough only halfway.

A cupcake is prepared in a mug in just 2-3 minutes at the maximum power of the device. If necessary, the recommended time can be extended by another couple of minutes.

chocolate cupcakes

Ingredients: half a pack of fatty butter, 1 tsp. baking powder and the same ground coffee, 2 tbsp. l. filtered water and half as much cocoa, 110 g high-grade flour, 2 large eggs, 80-90 g dark chocolate, 60 g granulated sugar.

Chocolate cake is a delicious addition to tea or coffee.

Coffee is brewed with the amount of water specified in the recipe. The result is an unsweetened concentrated drink that needs to be filtered and cooled.
Raw eggs with sand are beaten until all the sweet grains are dissolved.
Prepared coffee is poured here and softened butter is laid out.
Flour with baking powder and cocoa is sifted to the products. The dough is well mixed with a spatula.
It remains to stir in the dark chocolate chopped into small pieces.
The mass is laid out in molds.

baked chocolate cupcakes 17-20 minutes at medium level at 180-190 degrees in a preheated oven.

On milk

Ingredients: a faceted glass of granulated sugar and full-fat milk, half a glass of refined butter, 2 large eggs, ½ tsp. soda, 2 faceted glasses of high-grade flour, a pinch of vanilla sugar.

All claimed products must be room temperature. First, pour into a bowl raw eggs and all the sugar is poured out at once. The ingredients are whipped until smooth.
Slightly warmed milk, refined butter and vanilla sugar are poured here. All products are mixed again.
Flour is combined with soda and sifted with it a couple of times. In small portions, dry ingredients interfere with the dough base.
The liquid dough is poured into a tall mold. Keep in mind that the cake will rise by about 2 times during the baking process.

A treat is baked at medium temperature until golden brown. The cake is decorated with powdered sugar.

From the dough on kefir

Ingredients: 2 faceted glasses of flour, a whole glass of granulated sugar and kefir, 1.5 tsp. baking powder, a handful of peanuts, 2 large eggs, 2/3 cup vegetable oil.

With this recipe, you can pamper your family.

Raw eggs are beaten with sugar until foam appears and all sweet grains are dissolved.

Non-cold kefir and butter are also poured here, flour sifted with baking powder is added.
The dough is beaten a little with a mixer, after which chopped nuts are poured into it. You can use not only peanuts, but also any others.
The mass is laid out in the prepared form.

A treat is baked in the oven at 190-200 degrees for about 45 minutes.

In a slow cooker

Ingredients: 2 large raw carrots, a package of vanilla sugar, a full glass of premium flour and the same amount of granulated sugar, 1 tsp. baking powder, 2 selected eggs, 160 g of fatty butter.

Vegetables are washed, peeled and rubbed as finely as possible.
Soft butter is rubbed with sugar. Raw eggs are also poured here. The mixture is beaten with a mixer until it doubles in size.
After adding carrots to the dough base, it is already gently mixed with a spatula.
To the rest of the products, flour is sifted with vanilla sugar and baking powder. The ingredients are mixed well again.
The dough is laid out in the bowl of the “smart pan”, greased with fat.

In a mode suitable for baking, the delicacy is cooked for 60-70 minutes.

How to bake a cake with raisins at home?

Ingredients: 230 g of high-grade flour, 160 g of granulated sugar and butter, 3 large eggs, 1 tsp. baking powder and the same amount of vanilla sugar, a pinch of salt, 110 g of dark raisins, zest of half a lemon.

Raisin cake is the most popular type of cake.

First, raisins are steamed with boiling water and infused.
The butter is softened and whipped with a mixer. Raw eggs are introduced to it one at a time.
All dry ingredients are poured here, except flour. With a mixer, the mixture is whipped until the sweet grains are dissolved.
The zest is finely rubbed into the resulting air mass and raisins are poured out. Only after that flour is sifted into the dough.
The thick mixture is laid out in a form covered with parchment.

Dessert is baked for 70-80 minutes at medium temperature.

Recipe for a bread machine

Ingredients: large orange, 330 g wheat flour, 3 large eggs, half a glass of raisins, a pinch of salt, 12 g of baking powder, a faceted glass of granulated sugar, 80 g of butter.

Juice is squeezed out of an orange. The liquid should be 100 ml. If the juice is not enough, you can slightly dilute it with boiled water. Citrus zest is rubbed on the smallest grater.
The raisins are washed, steamed in boiling water until soft, dried on a paper towel and rolled in flour. This is necessary for even distribution of dried fruits over the dough. Otherwise, all the raisins may end up at the bottom.
Raw eggs beat well with softened butter, sand and salt.
It remains to combine all the prepared components, except for raisins, and pour flour sifted with baking powder to them. The mass is whipped with a mixer at low speed until smooth.
After that, dried fruits are added and the dough is already kneaded with a spatula.
The mixture is transferred to the bowl of the device. You don't need to oil it.
In the menu of the device, the baking mode is selected (without kneading). The program is set for 65 minutes.
Butter with chocolate, broken into pieces, is placed in a ladle and sent to water bath. The mixture is stirred periodically until it becomes homogeneous and watery.
All whole raw eggs and yolks are poured into a separate bowl. They are salted, sprinkled with sugar and whipped until foamy.
The chocolate-butter mass, which has already cooled down, is also laid out here.
It remains to add flour and powder. The dough is kneaded with a spatula until smooth and laid out in silicone molds.
In an oven heated to 200 degrees, the delicacy is baked for 8 to 10 minutes. With a minimum time, the cupcakes will turn out with the resultant chocolate filling. After 10 minutes, the pastry holds its shape better, and its contents are still soft and tender. Which option to choose, each chef decides for himself.

The cottage cheese is rubbed through a fine sieve and mixed until it is homogeneous.
The butter is melted until softened, after which it is ground with sugar. The resulting mixture, together with the curd, is whipped with a mixer.
The eggs are broken into a separate bowl and mixed well so that their components are combined. Next, the egg mixture is poured into the mass from the second step. All products are ground until smooth. There should be no lumps left in the mixture.
Lastly, flour is added, sifted with baking powder.
It remains to beat the dough with a mixer at minimum speed for a minute.

The delicacy is baked in the oven, heated to medium temperature (160-170 degrees), for about an hour. Ready-made cottage cheese cake is delicious to eat both warm and completely cooled.

Milk cake has a surprisingly delicate texture. They remain fresh and fragrant longer than others - many even find that on the second or third day their taste acquires a special richness.

Delicious milk cake - recipe with photo

Ingredients:

For test:

5 tablespoons flour
5 tablespoons semolina
4 tablespoons of sugar
4 eggs
10 grams of baking powder
Half a teaspoon of lemon juice
1 gram vanillin
A pinch of salt
Vegetable oil to grease the mold.

For milk filling:

375 ml milk
125 ml sugar.

How to make Moist Milk Cake:

Before you start cooking, turn on the oven, set the temperature to 180 degrees. Take a blender or whisk and beat the eggs. It is not necessary to whip into a strong foam. The main thing is that they turn out to be homogeneous, well, a little foam will also be nice. Add flour, vanillin, semolina, baking powder, sugar (4 tablespoons), a pinch of salt, beat until the dough becomes homogeneous, without lumps.
Grease a deep baking dish with vegetable oil. Do not take a glass form. When the dessert is ready, it will need to be filled with cold milk filling. The glass mold may simply crack. I took a saucepan from an old multicooker. It has a suitable diameter, and a non-stick coating makes it easy to get pastries. Put the dough into a mold and put it in a preheated oven for 25 minutes. Let me remind you, the temperature is 180 degrees. Read more:.
Let's start filling right away. In an iron bowl, heat the milk, add the sugar and stir until it is completely dissolved. As soon as the sugar dissolves, immediately put the bowl in the refrigerator, because the filling must be cold.
As soon as you take the pastry out of the oven, immediately evenly pour over it with milk filling.
Leave the cake in milk for half an hour to soak. Do not be afraid that there is too much liquid. At first I thought that the snow would flow, but everything was perfectly absorbed.

With milk classic

Ingredients:

1 glass of milk
3 cups flour
200 g sugar
4 eggs
200 g butter
0.5 tsp baking powder
0.5 cup chopped walnuts
100 g raisins
1 tbsp powdered sugar for dusting.

How to cook:

Sort the raisins, wash and steam with a glass of boiling water for 15-20 minutes. Sift flour, mix with baking powder. Crush the nuts into crumbs, melt the butter.
Separate the whites from the yolks. Mix the yolks with milk until smooth. Beat the whites in a tight foam, gradually adding sugar to them.
Dry the raisins a little, mix with a little flour so that the flour absorbs moisture.
Combine all prepared mixtures: whipped proteins with sugar, melted butter, milk with yolks, knead the dough without lumps together with flour and baking powder. Enter nuts and raisins.
Prepare a baking dish: silicone - moisten with water, regular - grease with oil. Preheat oven to 180 degrees. After pouring the dough into the form, send it to the oven. It is very important not to open the oven door for at least the first half an hour, otherwise the baked goods may fall off! After 25 minutes, increase the temperature by twenty degrees - if you make the oven too hot right away, the product may burn.
Sometimes the product quickly begins to darken, but it does not bake inside - in this case, foil will save the situation, which can be used to cover the form.
When it's ready, carefully remove it from the oven, invert onto a flat plate and sprinkle with powdered sugar.

On milk with chocolate

Ingredients:

2 cups of flour
2 cups sugar
3 tbsp cocoa
1 cup milk
4 eggs
1 tsp soda
1 cup sunflower oil

How to cook:

Sift flour with cocoa, then combine with eggs beaten with sugar. Pour in the milk and sunflower oil. Mix all the products with a mixer until you break all the lumps. Add soda, after extinguishing it with vinegar, stir everything well again.
Put the dough into a greased form and bake in the oven for 45 minutes. The optimum baking temperature is 180 degrees.
When the dessert has cooled down, you can pour hot chocolate over it - to do this, melt the tile in a water bath, adding a little water or milk to it. Read also:.

On condensed milk

Ingredients:

1 can of condensed milk
4 eggs
2 tsp baking powder
50 g butter
1 sachet of vanillin
120 g flour
a pinch of salt

How to cook:

Before making the dough, turn on the oven so that it warms up well.
Beat the eggs with a mixer. Add butter, condensed milk and salt to them, mix well. Enter loosen, mix again. Sift the flour in portions, rubbing lumps, and add to the dough, immediately beating it well.
At this stage, if desired, you can experiment with the dough: someone adds sesame, someone - walnuts, dried apricots, berries to taste. Without additives, the pastries are like sponge cake, so get creative with the recipe to get different tastes and please all family members.
Pour the batter into the oiled molds and bake in the oven until the top is golden brown and the inside is dry. Sprinkle the hot product with powdered sugar and serve.

From sour milk

Ingredients:

350 g wheat flour
150 g butter
200 g sugar
1 sachet of vanilla sugar
250 ml sour milk, kefir or curdled milk
1 tsp baking powder
3 eggs
1 tsp soda
70 g dried apricots
1 orange

How to cook:

Remove the butter from the refrigerator in advance so that it softens well - so that it can be whipped with a mixer.
Beat butter and sugar for a couple of minutes. Continuing to beat, beat in 2 eggs, vanilla sugar, and orange peel, crushed on a grater. Sift flour, mix it with baking powder and soda.
Alternately and gradually mix flour and sour milk into the prepared mixture. At the end, add dried apricots to the dough - chop it with a knife. Stir again.
Lubricate the form with butter, lightly sprinkle with flour. Put the dough into the mold and bake in the oven for about an hour - preheat the oven to 180 degrees. \
Let the dessert cool right in the mold. Then invert it onto a plate or tray and pour over the melted chocolate.

On milk in a slow cooker

Ingredients:

200 g sugar
4 eggs
200 g flour
3 tbsp sunflower oil
10 g baking powder
3 tbsp water - heat to boiling water
200 ml condensed milk
200 ml sterilized milk
200 ml 20% cream

How to cook:

Beat eggs with sugar with a mixer, mix with flour and baking powder.
In a separate cup, pour vegetable oil with boiling water, stir quickly and pour into the dough, mix again.
Pour the dough into an oiled multicooker bowl, set the "baking" mode and cook for 45 minutes.
When it has cooled, pierce it many times with a fork and fill it with a mixture of condensed milk, sterilized milk and cream: pour slowly so that the liquid has time to be absorbed. Place the cake in the refrigerator for two hours.

Another option is in a slow cooker with candied fruit

Ingredients:

400 g cake mix
100 g butter
30 g candied fruits
160 ml milk

How to cook:

Pour milk mixture over, stir well to break up lumps. Enter candied fruits and butter - melt the butter first in a water bath.
Put the dough into a bowl greased with oil, set the baking mode and cook the product in accordance with the instructions.

With milk in the microwave

1st recipe - with coffee flavor

Ingredients:

1 tsp instant coffee
3 tbsp flour
3 tbsp Sahara
2 tbsp cocoa
2 tbsp milk
0.25 tsp baking powder
0.5 tsp vanillin

How to cook:

Mix flour with dry ingredients - cocoa, coffee, baking powder, sugar. Stir the mass with a fork, gradually pouring in milk, then butter, vanilla, egg - achieve uniformity.
Lubricate the cup with some fat, pour the mixture into it, place in the microwave and heat at maximum power. Baking is ready in just 90 seconds - don't overdo it!
This light and fragrant muffin goes well with vanilla ice cream. Want an easier option? Then just sprinkle the treat with powdered sugar.

2nd recipe - banana

Ingredients:

1 tbsp butter
1 tbsp milk
1 egg - beat a little
1 banana - ripe, mash into puree
3 tbsp Sahara
3 tbsp flour
0.5 tsp baking powder
1 scoop of ice cream - vanilla, creme brulee or whatever you like

How to cook:

Put the butter in a mug and melt in the microwave for 10 seconds. Take out, mix with egg and milk, beat everything together with a fork.
Gradually introduce the mashed banana. Continue mixing until the mass becomes homogeneous. After that, enter dry products, beat everything again.
Put the dessert in the microwave for one minute - it will rise and remain slightly moist inside. Then bring it to readiness, turning on the microwave a few more times, for 10 seconds.

3rd recipe - with coconut and lime zest

Ingredients:

60 g flour
2.5 tbsp Sahara
0.25 tsp baking powder
4 tbsp milk - coconut or cow, you can replace it with cream
1 tsp coconut shavings
0.25 tsp lime zest

How to cook:

Fold in a mug milk, flour, loosen and sugar.
Beat everything with a fork or a small whisk - the dough should turn out homogeneous, without lumps.
Gently fold in the lime zest and coconut flakes.
Heat the composition in the microwave for about a minute - until the top is dry and attractive.
Remove mug of cake from oven and sprinkle with a little lime zest.

Good appetite!

1. Remove the oil from the refrigerator first
Before we start cooking, we take the butter out of the refrigerator so that it becomes soft.
2. Rub butter with sugar
Put the butter and sugar in a small bowl and beat with a mixer at low speed with an egg beater until a homogeneous mass is formed.
3. Beat the mass with eggs
Add eggs to sugar and butter and continue beating until sugar and butter are completely dissolved.
4. Add vanilla sugar
Add vanilla sugar in a thin stream and continue beating.
5. Add sour cream
Add sour cream to the resulting mixture of eggs, butter and sugar and beat well.
6. Add flour and baking powder
Change the beaters for eggs on the mixer to the beaters for kneading the dough. Slowly add the sifted flour and baking powder to the resulting mixture, constantly stirring the dough. Instead of baking powder, you can use 0.2 teaspoon of soda and 0.35 teaspoon of citric acid or apple cider vinegar.
Knead the dough for the cake well and leave it for 10 minutes so that the flour is completely dispersed.

7. Set aside 1/3 of the test
Separate 1/3 of the total mass of the dough and transfer to another container.
8. Add a chocolate bar
Cut the chocolate bar into small pieces 0.5x0.5 cm in size and add to the smaller set aside 1/3 of the dough.
9. Stir the dough with a chocolate bar
With a mixer, knead the dough with a bar well until the chocolate is completely dissolved in the dough and it acquires a shade milk chocolate.

10. Put the dough into a mold
The darker and smaller part of the dough is laid out in the mold with the first layer. The second layer is a lighter dough. Now, to create a pattern of marble in the dough, gently connect the two layers with a fork.
11. Bake for 40 minutes at 180°
We put the form with the dough in the oven, preheated to a temperature of 180 °. We bake a cupcake for 40 minutes in the oven heating mode from below and from above. If a silicone mold is used, then we increase the baking time to 50 minutes and for an additional 15 minutes we keep it in the oven at a temperature of 180 °, the oven heating mode is only the bottom. This is necessary so that the cake is completely baked.
12. Remove and let cool in the form under a towel
Ready cupcake We take out their ovens and let it cool in the form under a towel.

Delicious, tender fragrant cupcake is ready! You can decorate it with icing, berry jelly and powdered sugar.

Ingredients and equipment for cupcake, recipe for 850 grams

Inventory

mixing container - 2 pieces;
mixer;
baking form.

Ingredients

eggs - 4 pieces;
flour - 2 cups (260 grams);
sugar - 100 grams;
baking powder - 2.5 teaspoons;
vanilla sugar - 2.5 teaspoons;
butter - 150 grams;
sour cream 20% fat - 5 tablespoons;
chocolate bar (Snickers) - 200 grams;
how to choose products and equipment for a cupcake recipe.

Baking dish

Depending on the cake recipe, completely different forms are used. So for the preparation of muffins and cupcakes, paper, silicone or metal forms are used. When baking small cupcakes, the risk that they will not bake inside is minimal, but they can burn or dry out. Therefore, it is better to use paper or silicone molds for their preparation.

Classic cupcakes are made in rectangular or round shapes with a hole inside, so they bake better. Most of the questions are related to the choice of mold material: silicone or metal?

Silicone molds are practical and convenient: they are easy to clean, take up little space in the kitchen, do not interact with food, easily withstand high temperatures in the oven, microwave, and low temperatures in the freezer. It is easy and convenient to get pastries from the silicone mold.

However, as many who have ever cooked in such forms have noted, cupcakes often remain raw on the inside, while the outside may burn. Silicone has a much lower thermal conductivity (almost 40 times!) than metal, as a result, that part of the cake that is in the container is baked more slowly. And raising the cooking temperature does not always help, as the open part can burn.

When choosing a silicone mold, it is better to be guided by the following tips:

It is better if the form is with low sides and a large base diameter. In a form with high sides and a small base, it is very likely that the pastries will remain raw inside.
Choose pans with the thinnest walls as possible, so it will take less time for the cake to fully bake.
Thin silicone molds can be very unstable, so it's best to use kits consisting of a mold and a metal stand.
It is very easy to get a finished dish from a silicone container, but difficulties can arise if there is a pattern with small details.
You can solve the problem with baking in a silicone container if you increase the baking time by about ¼ and bake the cake for an additional 10 minutes, turning on the oven only for heating from below. All of course strongly depends on the form itself and on the oven.
Metal molds are known to all lovers of baking. The most common material is steel. On modern steel molds, various non-stick coatings thanks to which the pastry does not burn and is relatively easy to pull out. The most convenient metal forms are those in which the side is removable and the bottom is replaceable. In this form, you can cook pastries according to the cake recipe and according to the pie recipe.

Mixing container

Almost any kneading dish for a cake recipe will do. The main thing is that there are high sides, which will prevent splashing of the dough.

Mixer

Making the dough for the cake recipe calls for both egg beaters and kneading beaters.

Eggs

You need a lot of eggs for baking, as well as for meringue and always fresh. Before breaking eggs into a bowl, it is advisable to wash them well with soap and water, since it is on the surface of the shell that a large number of pathogenic bacteria can be found.

Flour

According to classic recipe cake flour must be taken wheat, the highest grade. However, buckwheat, rye or corn flour can also be used. The rules for choosing flour are obligatory for everyone: the flour must be fresh, without foreign impurities and sifted immediately before kneading the dough.

The freshness of wheat flour can be determined by tasting it. Fresh flour should not be bitter, and it should not have a salty taste.

Baking powder

Baking powder for dough, it is also baking powder, and it is also soda mixed with citric acid, is used to give splendor and softness to baking. The substances that make up the baking powder, getting into a humid environment, enter into a chemical reaction, as a result of which carbon dioxide is released. It is the gas bubbles that create small cavities in the dough and make it swell before our eyes.

In industrial baking powder, the proportions of soda and acid are calculated in such a way that the reaction proceeds without residue. At home, getting a baking powder is very simple, this will require soda and lemon acid in a ratio of 5:3.

Housewives usually mix soda and vinegar separately from the dough, which is wrong, since carbon dioxide almost completely evaporates before it enters the dough. It's best to knead the baking soda and acid separately directly into the cake batter, as it will rise significantly more.

Vanilla sugar

Vanilla sugar is added to the dough to give it a vanilla flavor. Making excellent vanilla sugar at home is very easy. You need to take a small glass or tin can, which closes tightly, fill it with fine sugar and carefully place the vanilla pod in the very center. After 2 weeks, the vanilla flavor has soaked into the sugar that it is perfect for making any baked goods, including muffins.

chocolate bar

Nuts and fruits have traditionally been used as filling in the cake. Quite often, cupcakes are prepared with chocolate and berries. There are recipes for cupcakes with pumpkin, melon and honey.

We will cook a completely non-dietary, tasty and sweet cake, the recipe of which involves the use chocolate bar. Children especially love this cake. Adults with a sweet tooth also never refuse a Snickers cupcake, especially since, if you count, one serving of the cupcake contains only 25 grams of a sweet bar.

Varieties of cake recipes

The most powerful impetus for the emergence of a great variety of cupcake recipes was the discovery of sugar. Sugar made them sweeter, reduced the amount of fruit in the composition and focused on the dough.

With the advent of chocolate in Europe, bakeries have become realms of bliss. In Barcelona, where the first European buyers tasted chocolate, there is a magnificent chocolate museum. Several exhibits are dedicated, including chocolate muffins.

The cake recipe has become calling card many cities and countries. Traditional English muffins, cupcakes, German stollens, Swiss birnenbrots are just the most common cupcake recipes in Europe. All of them have much in common with the classic sweet bread recipe.

English muffin

Great Britain is a country that is famous for rich history and tea drinking traditions dating back to the 17th century. One of the obligatory dishes accompanying 5 o’clock tea (five o’clock tea) was a muffin, although in Foggy Albion it appeared much earlier than tea itself.

A muffin is a small, portioned cupcake with a base 5 to 10 centimeters in diameter. It is assumed that the name "muffin" came to Britain with the coming to power of Duke William of Normandy from France, where "moufflet" means sweet bread. Some historians claim that the name comes from the German "muffe" (a type of German roll).

Muffins were made from wheat, oat, and later corn flour. The ease and speed of preparation of miniature sweets allow you to bake them every day. The cake recipe began to be supplemented with various components, and by the 17th century it was already impossible to imagine an English tea party without muffins with jam or chocolate inside.

Today, special silicone or metal molds can be used to make muffins. Muffin dough is prepared according to the classic cupcake recipe.

As the name suggests, a cupcake is a mug cake. Like a muffin, a cupcake is a fluffy cupcake made according to a classic recipe. The cupcake is distinguished by the presence of cream, roses, nuts, chocolate chips or frosting on the surface of the cupcake.

Mentions of cupcakes have been found in cookbooks from the 18th century. The English and French nobility paid great attention confectionery on your desk. Each nobleman wanted to impress the guests with delicious treats. Cupcake recipes were bought and sold for a lot of money.

german stollen

The first mention of stollen in German sources dates back to 1329. For Christmas, the bishop of one of the cities in Saxony was presented with a snow-white oval-shaped sweet bread as a gift.

At the beginning of the 14th century in Germany, the cake recipe provided for the use of only lean products, which the local aristocracy did not like very much. The Elector of Saxony appealed to the Pope several times asking for permission to add butter to the stollen. Permission was obtained only in 1491.

From now on, butter could be used in the cake recipe, but only with obligatory repentance in the form of a monetary donation for the construction of the cathedral. The next step in improving the stollen recipe was the addition of nuts and dried fruits, and then the use of yeast dough.

Dresden stollen is the most famous recipe cake, which is baked in Germany to the present. In Dresden, the townspeople celebrate Stollen Day on a grand scale. Every year bakers compete to bake the biggest, sweetest and most unusual stollen. In 2005, the giant cupcake was listed in the Guinness Book of Records, as its weight was more than 4 tons.

kulich

In Orthodox countries, Easter cakes have been one of the symbols of the celebration of Easter for more than a thousand years. To prepare a yeast dough recipe for Easter cake, a large amount of eggs, butter and dried fruits are required.

The recipe for Easter cake has not changed much since the 13th century, when chronicles mentioned the production of special bread in honor of the holiday. Easter cake, along with colored eggs and Easter, is the main dish at the Easter meal.

Due to the complexity, sometimes Easter cakes prepared according to the classic cake recipe and decorated not only with powdered sugar, but also with icing, chocolate, marzipan and nuts.

In Italy, panettone is baked for Christmas according to a recipe that came from Milan. According to the most romantic legend, a student of a Milanese baker came up with a cake recipe for his beloved. main feature panettone is that it is not baked to the end. In the very center, the panettone remains slightly moist, sticky and undercooked in appearance.

Pannetone is served with tea or coffee, and only hot. It is important to try the core before it cools down and dries out. The pannetone recipe involves the addition of candied fruits, nuts and spices.

Cake Recipe History

The cake recipe is one of the earliest inventions of confectioners. As sweet pastries cupcakes have been cooked since ancient Rome and Egypt. They appeared not so much because of cravings for sweets, but because of the need to preserve the fruit crop for as long as possible.

The ancient Romans mixed pomegranate seeds, nuts, raisins with barley flour and got sweet soft cakes. The ancient Egyptians used dates, lemons, and oranges to make cakes. As historians suggest, it was from Egypt that the recipe for a cake came to Rome, cooked not in the form of a cake, but in the form of lush bread.

As the story goes, at the beginning of the first millennium, cupcakes became very popular in the Middle East. Here, nuts and honey were the main ingredients in the cake recipe. After the collapse of the Roman Empire and as Christianity spread, ancient cultures began to decline, and with them culinary traditions.

The era of the early Middle Ages was marked by a great migration of peoples, wars and a food crisis. Sweet pastries with fruits and nuts were banned, and then the cake recipe was completely forgotten.

And only with the flourishing of European states in the late Middle Ages did the culinary arts begin to revive. Knights and conquerors began to gradually turn into rich noble nobles, who were no longer building defensive fortresses, but luxurious houses. Art began to flourish. A rich villa could not be imagined without paintings and frescoes.

Rich meals became an obligatory event in the social and political life of the nobility. The art of cooks and confectioners has become worth its weight in gold. Best Recipes muffins instantly became the subject of hunting for culinary specialists.

The cupcake recipe is based on biscuit dough and sweet stuffing. Easter cakes have become a variety of cupcakes, which are usually cooked on yeast dough. If in the early Middle Ages the church did not approve of the use of sweet pastries, calling for modesty, then by the 13th century everything changed and luxurious cupcakes became an attribute of the Christmas holidays.

Cake recipes may include the use of cottage cheese, kefir and sour cream. Dairy products make it more tender and juicy. Cottage cheese cake recipes are lower in calories and can be included in the diet of even people who want to lose extra pounds.

simple cake - general principles cooking

A simple cake is prepared very quickly and simply, that's why it got its name. Any ingredients you have in the fridge will do the trick. Butter or margarine, eggs (there are recipes without them) and sugar are added to the dough. A simple cupcake can be baked with milk, kefir, sour cream and even mayonnaise. To make the pastry soft and fluffy, you can add a little soda to the dough, and for flavor - vanillin or nutmeg. All of the listed ingredients are included in the basic set for a simple cupcake. And if you add 1-2 additional components, you get a completely different treat. For example, you can add cocoa powder to the dough, and a simple cupcake will turn into chocolate. Take nuts and raisins - get fragrant classic cupcake for family tea. Children are very fond of fruit muffins, for this, it is enough to put pieces of fruit, zest and candied fruit into the dough of a simple muffin. There are a lot of options here.

Plain cupcakes are often used as the base for cakes. To do this, you need to bake an ordinary simple cake, and after the biscuit has cooled, cut it into several cakes. Each cake must be smeared with cream. You can also bake a few small cupcakes, cut them in half and layer with condensed milk, chocolate paste or jam. Simple muffins are most often baked in the oven; a microwave and a slow cooker are also suitable.

Simple cupcake - preparing food and utensils

A simple cake can be baked with a regular pan or silicone molds in the oven. Also, treats can be prepared in the microwave, slow cooker or bread machine. Each housewife chooses the most convenient way of baking, depending on what appliances are at home. From the dishes you need to prepare a deep bowl for the dough, a sieve and a measuring cup. To whip the ingredients, it is better to use a mixer or blender - this greatly simplifies the process of preparing a simple cake, and the dough itself will turn out much better.

Flour should be pre-sifted. All ingredients (eggs, milk, kefir, sour cream, etc.) must be at room temperature. Butter or margarine should be softened or melted. The filling must be prepared in advance: chop the nuts, sort and rinse the raisins (and steam if necessary), wash and chop the berries and fruits. If frozen berries are used, they must be thawed and the juice drained.

Simple cupcake recipes:

Recipe 1: Simple Cupcake

A very simple cake that doesn't require a lot of ingredients to make. The cupcake can be served as a treat on its own or used as a biscuit for a cake. If you put different ingredients in the dough, each time you get a completely different treat to taste.

Required Ingredients:

2 eggs;
Butter - 95-110 g;
325-330 g flour;
Sugar - 195 g;
110 ml of kefir;
12 g of soda;
Vanillin.

Cooking method:

Bring the butter to a soft state, beat with sugar, add vanillin. Pour in kefir, beat in eggs, add flour and a little soda. Beat the mass with a mixer until a homogeneous consistency. If you are baking a simple cake, and not a cake base, you can add dried fruits and any nuts to the dough. We oil the form and fill it with dough. Bake the cake until done (about 40-45 minutes).

Recipe 2: Simple Sour Cream Cake

Another option for making a simple cake is kneading dough with sour cream. Otherwise, almost the same ingredients are used here as in the first recipe. For the filling, raisins with nuts are taken.

Required Ingredients:

Margarine - 100-100 g;
Sugar - to taste (about a glass);
Sour cream - a glass;
2 eggs;
6 g of soda;
Vanillin;
Raisin;
Walnuts;
Flour - 210-225 g.

Cooking method:

Sift flour, soften margarine. We chop the walnuts, but not too finely, wash the raisins and steam them in boiling water (if it is too hard). Mix softened margarine with sugar and eggs, add sour cream and flour. Beat everything with a mixer, add vanilla and a little soda. Put nuts and raisins into the dough, mix with a spoon. We grease the form with oil and put the dough there. A simple cake is baked for about 35-45 minutes.

Recipe 3: Simple Cake with Jam

To prepare such small cupcakes with jam, you need to take separate molds. For the dough itself, you only need flour, eggs, butter and sugar. For the filling, you can take any jam or jam.

Required Ingredients:

2 eggs;
100-115 g of sugar;
Jam or jam;
3 g salt;
Odorless vegetable oil - 2.5-3 tablespoons;
135-150 g flour;
Baking powder.

Cooking method:

Mix sugar with eggs. Then mix in butter, flour and baking powder. Add salt. Whisk all the ingredients. To make a simple cake with jam softer, you can leave the dough for 20-30 minutes. Lubricate the molds and fill 1/3 with dough, spread a little jam. We spread more dough on top so that the form is filled to 2/3 of the volume. Bake cupcakes in the oven for about half an hour.

Recipe 4: Simple Poppy Cake

Poppy simple cake is cooked in milk. The recipe is so simple that anyone can do it. However, the ease of preparation and the minimum set of ingredients do not affect the quality of the treat. The cake comes out very tasty and flavorful.

Required Ingredients:

Sugar - about a glass;
110 ml of milk;
2 eggs;
Vanillin;
90-100 ml of vegetable oil;
Flour - 315-325 g;
9 g baking powder;
Poppy - a few spoons;
2 g salt.

Cooking method:

Beat eggs with sugar, salt and vanilla. Add milk, vegetable oil, mix vigorously. Add flour, baking powder and poppy seeds. Fill the greased form with dough and put in the oven. Bake until done.

Simple cupcake - secrets and helpful tips from the best chefs

- In order for the cake to rise well, it is advisable to sift the flour. This will enrich it with oxygen and make the dough more structured;

- You need to put the cupcake in an oven preheated to 180 degrees;

- Homemade simple cake should always be baked at medium temperature and at an average level;

- The readiness of the cake is easy to check with a wooden stick. You need to stick it in the most raised place, if the stick comes out dry, then it's time to pull out the cupcake. If it still has raw dough, then the cake has not yet been baked, but the fire in the oven must be reduced;

- If the pastry is difficult to pull out of the mold, you can do the following: put the mold for 5-7 minutes on a wet towel. After that, the cake should be well behind the walls of the dish. You can also help with pulling out with a knife, but you should not do this with silicone molds;

Since every oven is different, the baking time will also be different. The readiness of the cake should be checked periodically, but not every 5-10 minutes;

- If time allows, it is better to leave the dough for 25-30 minutes to “rest”. During this time, all the ingredients will “combine” better, and the dough will become more uniform;

- Remove the cake from the mold only after it has cooled, otherwise part of the baking will remain in the mold.