🤟🏼 🎠 🎵 Cupcakes in molds: recipes with photos 🎴 📇 🎯

Cupcakes in molds are like a small celebration among gray everyday life. Most often, young housewives from this simple dessert begin to comprehend the basics of confectionery art. Fortunately, there are a lot of variations of cupcakes, you can spend the whole day scrolling through the Internet numerous recipes with photos. Cupcakes in silicone molds, muffins in mugs and all kinds of cupcakes. The choice is simply huge. But a universal recipe for cupcakes in molds should be in stock for every housewife, and there is always a reason to cook.

Choose a form

For the preparation of muffins, there are many forms for baking, the choice is so great that sometimes it is simply impossible to decide. Each option has its pros and cons, but what is still the oven - it's up to you:

Silicone Why is this material so good? Firstly, it leads in its non-stick properties. Baking literally flies out even without the use of oil. The second plus is the price, since silicone is a fairly cheap material. Among the minuses, fragility and instability can be distinguished.
Metal molds with teflon. The most universal option in terms of price and quality.
Ceramics. The price of such molds "bites", but this material is worth the money. The thermal conductivity of ceramics is simply amazing: the dough is baked evenly, rises well, the edges never burn.

Ingredients

Any step by step recipe for cupcakes in molds begins with a list of ingredients. For 12-15 pieces, you will need the following products.

For the dough:

120 g of white flour;
25 g quality cocoa;
170 g of granulated sugar;
1 sachet of baking powder;
some salt;
60 g of natural butter;
1 chicken egg;
145 ml of fat milk.

For cream and toppings:

300 ml whipping cream;
150 g of fresh or frozen raspberries;
50 g of powdered sugar.

The following is a step-by-step recipe for cupcakes in photo forms that will help you understand the technological nuances.

Cooking dough

In a large bowl, place all the dry ingredients and lightly combine them with a whisk. Then add chilled butter to the dry mixture and grind the mixture into crumbs. When working, hands should be cold, otherwise the oil will quickly melt and stick together with flour.

Once the baby is ready, you can proceed to the next step in the recipe for simple muffins in molds. A photo with a description should help you avoid common mistakes and do everything right. Now you can safely enter the liquid components. To do this, separately beat the milk with eggs and pour the mixture into crumbs in several stages. While continuously beat the dough until smooth. The main thing is not to overdo it, otherwise the consistency will be too thin and the cupcakes will settle.

So, everything is ready with us, you can transfer the dough into a pastry bag: in this way it is much more convenient to fill the molds in equal portions. In a separate bowl, cook the berries or any other filling.

Place paper pockets for muffins in the baking dish cells; in this case, do not need to be oiled. Fill the wells with about 30% dough and lay the filling exactly in the center. Cover the berries with another serving of dough. The mold should be at least half filled, but if you want cupcakes with a “hat”, then the dough should occupy 70-80% of the cell volume.

Baking

Cupcakes will be baked for about 25 minutes at a temperature of 170 degrees. Preheat the oven. If it is possible to set the mode of circular blowing, then be sure to use it. The readiness of the cupcakes can be checked with a skewer or match: if it comes out of the cupcake dry, you can turn off the fire. After heat treatment, it is best to leave the cupcakes in the oven for a short while to cool. As you can see, this cupcake recipe in photo tins is quite simple. It remains to work a little with the cream.

Cream work

In this recipe for cupcakes in tins, a classic version of a gentle cream cream is presented. With proper preparation, it holds its shape perfectly and has a unique airy texture. However, there is a little trick that will add a small raspberry note to the cream and emphasize the taste of the berries that are hidden in the cupcake filling.

To get started, prepare the raspberry wings. To do this, wipe the berries through a fine sieve to get rid of small bones and get concentrated berry juice.
Whip the cream with powder until stable peaks. The whipping cup and the product itself must be very cold, otherwise the cream will start to melt and not beat. Introduce the powdered sugar in small portions and let it completely disperse. As soon as the whisk of the mixer begins to collect the cream in a lump, add raspberry wings.

Decoration and decoration

If you liked the design and the recipe for cupcakes in the molds in the photo above, try to prepare the decoration using a fairly simple technology:

To begin, place the cream in a pastry bag. In this case, the usual round nozzle with a small diameter is used, but you can use your favorite nozzles to decorate the "caps".
In a circular motion, cover the top of the cupcake with cream. Filling is better to start from the edge, and finish in the center - so the "hat" will turn out as high as possible.
Sprinkle chocolate chip muffins on top or add a few fresh berries and mint leaves.

Types of Cupcake Dough

This cupcake recipe is versatile. Cupcake dough can be the most diverse and contain the most incredible combination of products.

Butter based cupcakes. To prepare this type of dough, take 200 g of butter, flour and sugar, 1 egg and a bag of baking powder. Beat butter with sugar first, then add the egg. Finish kneading the dough by adding dry ingredients. The dough is much thicker than the base, and the finished cupcakes resemble cookies in structure.
If you liked the recipe for cottage cheese muffins in molds, do not be afraid to cook it. In the basic recipe, the butter is replaced with cottage cheese, and the kneading and baking technology remains the same.
If you add banana, grated carrots or pumpkin to the base dough, you will get not only a delicious, but also a very useful dessert. And if you completely replace the products of animal origin with vegetables, a good vegan sweet will come out.
Another option for healthy cupcakes is adding oatmeal and cereal to the dough. Just replace half the flour with the grain mixture and the result will pleasantly surprise you.

A little about toppings

Another way to add variety to the recipe for simple muffins in tins is to play a little with the filling. But before starting the experiments, it is necessary to master the basic rules for filling cupcakes from a technological point of view:

The temperature of the filling and the dough should be the same, especially for berries. Do not throw them frozen in the cupcake, because even after baking you risk getting a damp and sticky center.
If you fill cupcakes after baking, you need to do this at that moment before the baking has cooled down. The hot dough is very soft and easy to manipulate, but the cooled cupcakes will crumble very much, which will significantly complicate the work.
The consistency of the filling should be dense and thick, otherwise it will leak out of the holes and may soak the cake itself.

There are a lot of flavoring combinations of fillings, from simple and single-component to the most complex. Here are some interesting examples that will replenish the piggy bank of your cupcake recipes in molds:

Banana and caramel. On the basis of fat cream, prepare liquid iris and mix with banana puree. You can use the mixture only after complete cooling.
Apple Caramel Finely chopped apples need to be slightly fried in butter with sugar, and then turn it all into mashed potatoes. Creamy apple flavor will not leave indifferent even the most fastidious gourmets.
Cream and chocolate. Everything is extremely simple here: whipped cream is combined with melted and chilled chocolate.

Variations of cream caps

The appearance of the cupcake also plays a big role. The bigger and more beautiful his “hat” is, the more festive the cupcake looks. There are several rules for decorating cupcakes that you should learn before cooking:

The cream must be well cooled before use, otherwise it may leak during the design process.
The denser the cream, the more detailed the nozzle you can choose. If the structure of the cream is not stable, then the small relief of the “cap” will blur and will not keep its shape.
When coating the cake with cream, do not interrupt the circular motion with your hand, otherwise the spiral will be uneven, and this will slightly spoil the appearance of the finished dessert

The most popular cream recipes for muffins:

Oil.

This cream is universal in all its manifestations. It holds its shape perfectly, is suitable for working even with the smallest details, goes well with all types of dough and is extremely easy to prepare. For a set of 12-15 cupcakes, you will need: 250 g of butter, 0.5 kg of powdered sugar and 50 ml of milk. The chilled butter is whipped with icing sugar until a lush snow-white mass, after which milk is poured at room temperature. Enrich the taste of the cream with vanilla or change its color with any fat-soluble dye.

Cheesy.

Cream from mascarpone or other cream cheese will not leave indifferent even the most sophisticated taster. It also keeps its shape well and goes well with any fillings. The preparation is quite simple: for 200 g of cheese and 50 g of butter, you need 100 g of powdered sugar. Mix all the ingredients with a mixer - the cream is ready to go.

Protein.

Very capricious at work, but has a unique delicate texture. Subject to all the technological nuances, it keeps its shape perfectly and has a good density. The ratio of protein and sugar in the recipe is 2: 1. Beat the mass better in a water bath, this will significantly speed up the process of dissolving sugar and will allow you to process raw proteins in the necessary way. For elasticity, you can add a little corn starch to the cream. Beat the cream to high hard peaks and use the cream immediately after preparation.

Topping and decoration

Cupcakes can be decorated not only with cream. Confectioners offer a hat design. Here you can give vent to your imagination and use any method you like:

Making pieces of berries and fruits.
The use of nuts and dried fruits.
Decorated with confectionery, dragees, confetti, grated chocolate, coconut and colored sugar.
On a hat of cream you can put pieces of cookies, popcorn, slices of chocolate or candy.

Procurement and storage

Cupcakes are quite convenient pastry for storage. A few days after preparation, they become even softer and more tender in taste. After baking, leave them in the oven briefly. The recipe for cupcakes in a mold suggests their further storage for 5-7 days. To do this, place them in a paper bag or sealed container with a lid. Store strictly in the refrigerator on the top shelf. To restore the freshness of the cupcakes, you can moisten the tops with slightly warmed milk and dry them in the oven for 3-5 minutes.

Cupcakes in molds: recipes with photos