Sometimes you really want to please yourself and your loved ones with something tasty, but you don’t have enough time and energy for a long time with dough. In this case, various baking mixes come to the rescue, which already contain all the necessary ingredients. They allow you, without spending a long time working with dough, to have a pleasant time with a cup of tea or coffee with crumbly home-made pastries in your hands.
This article will review various ready-made muffin mixes, describe how to prepare them, and provide comparisons of mixes, ratings, and purchasing secrets.
Types of ready-made mixtures
There are many types of cake mix because there are many varieties of cakes themselves. Muffins, cupcakes, cupcakes, a huge variety of flavors - all this is reflected on the shelves with baking mixes. However, for the most part, the assortment is represented by classic muffins, which, although they may be small and round, have a large number of calories, and the dough after kneading turns out dense and heavy. These are usually rectangular or round and have a hole in the center of the shape.
Mixes for muffins can also be found, but they are more complex, and the variety of flavors there is significantly inferior to classic muffins.
Evaluating Different Baking Mixes
The most popular brand of cake mix is Bake at Home.
She offers the buyer to prepare a wide variety of cupcakes, as well as muffins. However, it would be hard to call her the best for this. The composition of the mixture is not the most pleasant; in addition to flavorings and leavening agents, there are all sorts of stabilizers and other substances intended to give the product an attractive shape. This does not always have a good effect on the taste and quality of the finished baked goods. If possible, it is better to use other products. A package of cake mix contains 300 grams, for muffins - 250. The price varies depending on the additives, but on average - 70 rubles and 120. However, it is worth noting that the mixture contains, for example, egg powder in advance, that is you need to add less products to it. So the “Bake at Home” cake mix is ideal for those who are willing to put up with additives in the composition for the sake of less effort. Rating - 6/10.
Also, mixtures from the S. Pudov company occupy a good place in the Russian market. They have a wide variety of not only cake batters, but also muffins.
Despite the frightening composition at first, it is quite natural and harmless. You will have to tinker with its preparation a little longer than with the “House Oven”, but the cupcakes turn out very soft and tender. A package with a mixture for muffins contains 400 grams, for muffins - 250. This makes it on average more than that of all other manufacturers, while the price remains at the level or even lower - 70 rubles and 100. Rating - 9/ 10.
The latest popular blend on the market is from Austrian grocery company Haas. It’s worth noting right away that you will have to work with this mixture the most: there are practically no additives in it. However, this mixture is perfect for those who prefer the most natural foods.
Haas also does not provide customers with different flavors, which require the addition of flavoring agents and flavor enhancers. From this company you can only find original muffin mixes that have no additives. The company invites the buyer to independently supplement the mixture with candied fruits, raisins or nuts. The package contains 300 grams of the mixture, and the cost of one is approximately 50 rubles. Rating - 8/10.
Compound
To determine the approximate composition of the product, we took one of each brand, as well as separately for cupcakes and muffins.
Ingredients of the mixture for making muffins with chocolate from the Pechem Doma company:
- Wheat flour.
- Sugar.
- Cocoa powder.
- Glaze (sugar, emulsifiers (lecithin, polyglycerol ethers), Vanillin flavor, Caramel flavor).
- Dough leavening agents (sodium pyrophosphate, sodium bicarbonate - baking soda).
- Dye E150c.
- Salt.
- Flavoring "Vanillin".
Ingredients for chocolate cake mix:
- Wheat flour.
- Sugar.
- Potato starch.
- Cocoa powder.
- Egg melange is dry.
- Truffle flavor.
Mix for making vanilla muffins from the company "S. Pudov":
- Wheat flour.
- Sugar is white.
- Maltodextrin (molasses).
- Whole milk powder.
- Emulsifier E471 (listed as safe and of natural origin).
- Acidity regulator: citric acid.
- Baking powder - sodium bicarbonate (baking soda).
- Edible table sea salt.
- Vanillin flavoring.
Vanilla cake mix from the S. Pudov company includes the following ingredients:
- Wheat flour.
- Granulated sugar.
- Corn starch.
- Egg powder.
- Whole milk powder.
- Edible sea salt.
- Baking powder - sodium bicarbonate (baking soda).
- Acidity regulator - citric acid.
- Vanillin flavoring.
Haas Vanilla Cake Mix contains the following ingredients:
- Wheat flour.
- Sugar.
- Glucose.
- Corn starch.
- Leavening agents - sodium dihydrogen pyrophosphate, sodium bicarbonate (baking soda).
- Vanillin flavoring.
How to Use a Cake Mix
Typically, the baking mixture contains flour, sugar, salt, starch and soda. Some also contain egg powder (replaces eggs) and milk powder.
All you have to do to this mixture is add butter, nuts/raisins, dilute with water and you can put it in the oven. Haas's detailed blending process is described below. For example, we took the mixture from this manufacturer, since it contains the least amount of additives. If the mixture contains additional ingredients, they simply do not need to be added to the dough.
Cooking method
The mixture will need 1-2 chicken eggs, 100 grams of butter and 2/3 cup of warm milk.
Place the entire mixture in a bowl, add milk and mix thoroughly. Then add eggs and butter at room temperature. The dough should have the consistency of sour cream. If desired, you can add candied fruits, raisins, and nuts.
Now you need to put the dough in the mold. You can use one large mold or many small ones. There should be about 3/4 of the total size of dough in the pan (it will be fine). You can place the cupcakes in an oven preheated to 180 degrees. If the mold is large, it will take about 40 minutes for it to bake. Small ones usually need 20. But it depends on the oven. You can check readiness with a knife or wooden skewer.
Calorie content
It is measured in kcal/100 g. This reduction means the content of kilocalories per 100 grams of product.
- Mix for making chocolate muffins from "Bake at Home" - 360.
- Mix for making chocolate cake from "Bake at Home" - 360.
- Mix for making vanilla muffins from "S. Pudov" - 350.
- Mixture for preparation from "S. Pudov" - 360.
- Haas Vanilla Cake Mix - 360.
Tips for Buying and Making Cake Mix Batter
1. When choosing a mixture, you don’t need to look at the picture on the package. It is only an image and not the actual product.
2. The fewer ingredients in the mixture, the better. Most products of this type contain nuts or raisins that are not of the best quality. The same applies to powdered milk.
3. If the package contains instructions to add water or milk, It's better to add milk. This will make the dough more tender.
4. If you need to add oil to the mass, then for a dense dough add sunflower oil. for light and airy - creamy. The oil also gives the product a different color.
5. If the list of ingredients contains milk powder, then you should carefully monitor the baking process, because it can cause the product to dry out.
6. Do not add soda or baking powder to the dough. They are always present in the mixture itself.
Many of us have often seen ready-made dry mixes on sale for making fluffy cakes at home, but do not know how to use them correctly. There is nothing particularly difficult about this if you follow our step-by-step instructions. Almost all mixtures include wheat flour, milk powder, sugar, salt, baking powder, flavoring, etc. All these components can be stored for a long time, which makes it possible to sell such mixtures in packaged form. A housewife who decides to make a cupcake will only need to add liquid ingredients.
Ingredients
For one cupcake you will need: 
- 1 package dry cake mix
- 3 chicken eggs
- 100 ml milk
- 100 g butter
- 2-3 pinches of salt
Preparation
1. Remember that you can easily replace butter with vegetable oil, milk with warm water, and eggs with bananas, this is especially true during Lent. First, break the eggs into the bowl of a food processor or into a deep, tall container if you are using a mixer. Warm the butter to room temperature - it is important that it is warm and can be mixed into the dough and not clump into lumps.
2. Put the butter in a bowl, add the dry cake mix, pour in the milk - warm, but not hot! Do not add any flavorings or baking powder, do not quench the baking soda with vinegar, otherwise you will end up with oversaturated baked goods - it’s all already in the mixture! If you purchased a mixture with a filler (in the recipe these are chocolate pieces), you will add the filler to the dough later (see point 4).
3. First, beat the dough for 2 minutes at low speed so that everything is well mixed, and then 4-5 minutes at high speed so that the components combine with each other.
4. Add chocolate to the dough.
5. Cover the pan with parchment paper and grease it with odorless oil - butter or vegetable. Pour the dough into the mold. Turn the oven to 180 degrees and bake the cake for about 1 hour, without increasing the heat, so that it is baked from the inside.
How to make a cake from a dry mixture? Take the prepared cake mix, add sour kefir or sour cream, a few tablespoons of soft unsalted butter. Knead a thin dough. For taste, add finely chopped dried fruits or candied fruits. Preheat the oven to 180 degrees.
Place the dough into muffin tins half full, greasing them with oil. Bake for 30-35 minutes. How to make cake mix? Mix all the ingredients specified in the recipe for preparing the dry cake mix, pour into a glass jar and close the lid tightly. Store in a dark place.
Dry cake mix is the basis for baking a delicious cake. It is recommended to prepare 1-2 kg of this mixture at once and, in an emergency, quickly prepare a delicious cake. This mixture is convenient because it is always at hand.
When sour milk, kefir or sour cream appears in the refrigerator, you can quickly and tasty feed your family. By following the proportions indicated in the recipe, you can prepare smaller portions. To do this, you need to get used to calculating the required amount of dry mixture, kefir and butter.
Courage, ingenuity and love of experimentation are what distinguishes me as a cook. Another passion for buns and laziness. This is also not alien to me. On this culinary Monday, I present to your attention
Orange cake from the prepared mixture in a bag!
Baking an orange cake from a bag mix was a bold, inventive and definitely experimental decision. I wanted a bun, but I was too lazy to bother with getting food out of the cupboard and measuring it out. I baked an orange cake from a baking mixture, and now I’ll tell you everything about how I did it, what happened, and what I think about it all. (and I’ll show you at the same time, I love photographing the culinary process).
Let me introduce you, a cake mix. How far has technology come? In my childhood, cake mix was sold in a nondescript, modest, embarrassed bag, so that no one would even notice that the housewife had a ready-made baking mix in her shopping bag *oh scandal!*, but nowadays they make such cheerful packaging, however. The colors are fun.
The recipe is written right on the bag. You need to add butter and milk to the dry mixture, so the full set of ingredients for this recipe is below:
Instead of milk and butter, you could take margarine and water, but my digestion is always very nervous when I eat margarine, so for gastroenterological reasons I prefer butter. And milk instead of water is solely to finish off the product. This bottle had been living in my refrigerator for more than one day, and was just about to go sour. I put her into action preventively. Rather than make it sour, the cake will be more flavorful.
I mix without a mixer, just with a wooden spoon, so to make mixing easier, first pour about half a packet of the dry mixture into the butter and stir a little. I poured in about half the milk.
I stirred a little more, then poured out the remaining dry mixture from the bag, stirred, and poured out the remaining milk.
Well, I’ve already stirred it completely. When you add the ingredients in parts like this, it mixes more smoothly and homogeneously.
Replacing props. While I was mixing everything and taking pictures, the oven warmed up and the unearthly beauty of the bowl faded into the background, it was the turn of the greased baking dish!
The dough came out really thick. It absolutely did not want to pour, so I had to take out a silicone spatula.
Nothing does the job of transferring the dough completely from the bowl into the pan like a silicone spatula. There are practically no losses, all the dough ends up in the mold.
This thing simmered in the oven for exactly 40 minutes. There was quite a bit of dough, and I thought that those who wrote “bake for 40 minutes” on the package were overreacting. No, we didn’t get carried away, the cake actually took 40 minutes to bake.
The bottom crust was browned well, just the way I like it. The cupcake rose and even cracked beautifully on the top - I love it when cupcakes do that. I let it cool for 10-15 minutes and treated myself to a piece. Appreciate it.
Tasting showed that the cake was tasty, soft and fluffy, and the crust was crispy. The taste is soft orange, just enough sugar, but the authors were in a hurry with one hundred grams of butter. For my taste, the cake came out too greasy and oily, which, as you understand, did not stop me from sharpening a good third of the cake. I liked making chemicals from a bag, and now we have sooooo many different dry mixes, I’m curious to try everything, so I’m afraid this won’t be the last “from a bag” recipe on Cooking Monday. But next time I will put at least two times less oil than in the instructions. Or maybe I’ll replace it with sour cream or mashed banana.
Appreciate the saucer. Also grandma’s, Dulevo porcelain among other things.
And about finances: baking a cake from a dry mixture is, of course, easier and faster than measuring and mixing all the ingredients separately, but I didn’t notice much savings in terms of money. Our baking mix costs about 80 rubles per package, 100 g of butter will cost about 50 rubles (margarine is cheaper, but I try to use butter), and a glass of milk will cost 15 rubles, depending on the milk. It turns out to be 145 rubles, and the cupcake doesn’t turn out too big. Six, probably, for one tea party, and provided that there are other snacks. A cake of the same size, baked from flour-eggs-sugar-soda-orange zest, would cost, I think, about the same.
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