If you have never baked anything yourself, then the best way to cope with the task is to bake such cupcakes in silicone molds, a recipe with photos especially for beginners in the kitchen. Why? Firstly, we will take a very easy-to-prepare dough that rises perfectly, the cake will be soft, airy and not too sweet. Secondly, silicone molds allow you to remove the cupcakes in their original form. There is no need to grease anything, sprinkle with breadcrumbs, or line with baking paper. I just poured the batter into the mold, put it in the oven and after half an hour brought out perfectly baked muffins. In silicone molds, baked goods almost never burn (if you follow the baking time, of course). If these are your first cupcakes, add raisins to them. If you already feel confident as a baker, make chocolate chip cupcakes.

A simple recipe for cupcakes in silicone molds

Ingredients (for 6 standard cupcakes):

• butter - 110 grams;
• sugar – 5 tablespoons,
• raisins (or chocolate) - 100 grams;
• eggs - 2 pieces;
• soda - 0.5 teaspoon;
• fresh lemon or vinegar to extinguish soda;
• salt - a pinch;
• flour - 145 g (a full glass of 250 ml);
• powdered sugar for sprinkling.

Melt the butter and add sugar to it. Using a mixer, combine sugar and butter until the sugar crystals are completely dissolved. (If you don’t have a mixer, stir the butter and sugar with a regular fork or whisk.)

Then add the eggs into the dough and use the mixer again. Mix the mixture thoroughly for 2-3 minutes.

Sift the flour into a bowl with the dough and add soda, slaked with lemon juice or vinegar. The extinguishing process is quite simple. In one hand we hold a spoon with soda directly above the bowl of dough, in the other - half a fresh lemon. Squeeze the juice from the lemon directly onto the baking soda. It hisses and pours into the dough. Then we mix everything. The result is a semi-liquid dough.

It's time for chocolate. The classic cupcake recipe, prepared according to GOST, uses raisins. But you can replace it with what you like. These could be candied fruits, crushed nuts, white or dark chocolate chips, or even small berries. In this case, we used chocolate, or rather chocolate drops intended for baking flour products. Lightly break the drops and add them to the dough. Why did we add chocolate last? The fact is that chocolate tends to melt and color the dough dark. To avoid this, it is better to add the chocolate chips last, keeping them in the freezer for 2-3 minutes before doing so.

Mix the dough with chocolate (we act carefully) and fill the silicone molds to 2/3 of the height.

The dough will increase significantly in volume during baking and the cupcakes will exceed the volume of the molds. There is no need to grease the molds with anything. One of the advantages of such silicone molds is that flour products are easily removed from them. In addition, there is enough fat in the muffin batter, which will provide additional protection in case the muffins “stick” to the surface of the molds. I place the molds directly on a baking sheet, because on the wire rack the soft bottom of the mold can bend and then the bottom of the muffins may turn out to be deformed.

Bake the cupcakes in an oven preheated to 180 degrees for 30 minutes (from the moment it is warmed up).

Take the finished cupcakes out of the molds and sprinkle with powdered sugar. Bon appetit!

Chocolate muffins in silicone molds

After classic raisin muffins, be sure to try baking chocolate muffins. They are exceptionally delicious. The dough is kneaded with a spoon; no special equipment is needed. At the same time, you will learn how to melt chocolate in a water bath (oh horror, how easy it turns out to be!). The recipe shows how to bake muffins in a solid silicone mold for six muffins. It tends to bend when you transfer it to the oven, so you must immediately place it on a wire rack or baking sheet and send the entire resulting structure into the oven. The exact recipe and the whole process with step-by-step photos are here.

Ingredients

• 6 tablespoons flour
• 6 tablespoons sugar
• 3 eggs
• 100 g butter
• 100 g dark chocolate at least 70%
• 1 teaspoon baking powder.

Preparation

1. It is better to remove the butter from the refrigerator in advance so that it becomes soft. But if the oil is cold, then it’s okay. Just cut it into pieces. Place in a bowl along with chocolate.
2. Boil a kettle, pour hot water into an empty bowl with a larger diameter. You don't need a lot of water, about three centimeters.
3. Place a bowl of butter and chocolate in a bowl of water and start stirring.
4. The chocolate and butter will slowly begin to melt until you get a shiny liquid mass.
5. Now the bowl can be removed from the water. Add sugar, mix.
6. Mix three eggs into the dough one at a time.
7. Add flour and baking powder. There is no need to knead the dough for chocolate muffins for a long time.
8. Pour into molds. It is very convenient to use silicone ones - then you don’t need to lubricate them with anything. If you bake in regular ones, then grease the molds with oil. Another important point - do not fill them completely, leave the molds a third empty, because the chocolate muffins will rise during baking.
9. Bake at a temperature of 140 degrees for about 40 minutes.

Our chocolate muffins are ready. Their recipe is incredibly simple - just 10 minutes in the kitchen and 40 minutes of tedious waiting in a cloud of seductive chocolate aroma. In our country, these muffins are usually eaten immediately after they are baked. But if you don’t have a flock of voracious lovers of homemade sweet pastries living in your apartment, then you can melt another half a bar of chocolate in a water bath and pour the resulting glaze over the muffins. When the chocolate hardens, it will form a thin, hard crust that will break when bitten - this is a rather unusual effect that children really like. If you add a little butter to the chocolate, the glaze will turn out soft and shiny. I like this one better.

Orange cupcake in a silicone heart shape

This recipe could become a hit in your culinary collection. One of the most delicious cupcakes I know. Ripe fresh oranges go into the dough. You will learn how to remove the zest from them using a very ordinary grater. You will find out how incredibly fragrant the dough can become if you add just a little fresh zest to it. The cake turns out bright red, the smell is intoxicating, the taste is magical. Recipe for two medium-sized silicone molds. Can also be baked as small muffins. The ingredients include homemade candied orange peels. But you don't have to add them.

Ingredients

• 1 large orange
• 2 eggs
• 120 g sugar
• 180 g flour
• 100 g butter
• 1.5 teaspoons baking powder
• a large handful of candied orange peels

First, let's melt the butter. It must cool down before we add it to the dough.

4 Mix eggs with sugar. I usually use a blender - it turns out to be such a liquid, foamy mixture.

Remove the zest from the orange using a regular fine grater.

Cut the orange in half and squeeze out the juice.

The oil has already cooled down, add it to the dough. Add flour mixed with baking powder. Pour out the orange juice.

Add the zest. Mix everything. We get the most fragrant pale orange dough.

That seems to be all. But what is a cupcake without a twist? In order not to disturb our orange harmony, we will add not raisins to the dough, but sweet candied orange peels. I want to warn you right away. You can, of course, do without candied fruits. But this will be a completely different cupcake. This is exactly the case when it is the additive that makes the whole taste. In general, I keep a jar of candied orange peel especially for such occasions.

Cut the zest into small cubes and mix with the dough.

We put the dough in the form. I want to warn you: the cake turns out to be so tender that it may be difficult to remove it from a regular steel pan unharmed. Therefore, either use a mold with a non-stick coating or a silicone one - which is ideal, because any baked goods can be easily removed from them. The cake should be baked at a temperature no higher than 140 degrees. Baking time varies from 1 hour to 1 hour 20 minutes. Check readiness using a wooden stick. Pierce the cupcake. If the stick remains dry, then everything is ready.

The cake rises very well, it turns out inexpressibly tender, with a porous fluffy texture. The crust becomes sugary and sometimes even crispy. What can I say... Try it yourself and you will see - it’s a miracle. A small culinary miracle.

Sometimes you really want to please your loved ones with something tasty and sweet. For example, bake small cupcakes, otherwise they are also called muffins or cupcakes. To prepare, we need silicone or paper molds, yeast-free dough and some kind of filling (boiled condensed milk, jam or marmalade).

Recipe for mini cupcakes with kefir

Ingredients for the dough:

• Margarine or little butter – 150 gr.,
• Eggs – 3 – 4 pieces,
• Sugar – 0.5 cups,
• Soda – 1 teaspoon (or baking powder for dough – 2 teaspoons),
• Kefir - 1 glass,
• Vanillin to taste
• Flour - 2.5 - 3 cups.

For filling:

• Jam or boiled condensed milk.

Place the butter in a deep plate and let it melt. It is very convenient to melt in the microwave.

While the butter is hot, add sugar and stir. Then break the eggs and beat everything together. Then add kefir, soda and vanillin to taste (I add about a pinch), beat everything with a mixer.

The last step is to add flour, about 3 cups. In the photo below you can see what the consistency of the dough should be - quite thick, like homemade sour cream. Beat the dough until all the lumps are gone.

Prepare silicone molds and a baking sheet. Before you start pouring the dough into the molds, turn on the oven to heat up.

Place some dough into the mold, up to about half. Then add a teaspoon of jam or boiled condensed milk. Place some more dough on top. So fill out all the forms. We use the remaining dough for the second batch of mini cupcakes (I made 2 batches of 12 cupcakes each).

Place the muffins in the oven to bake for about 15 minutes at 180 degrees.

Sour cream muffins recipe

Surely it happens to everyone that some products in the refrigerator remain unclaimed for a long time, and their shelf life is coming to an end. Just like that, I had sour cream accumulated and it was a pity to throw it away, so I decided to try making muffin dough with it. And it turned out very tasty!

Ingredients:

• sour cream - 350 grams (1 package),
• sugar - 0.5 cups,
• 3-4 eggs,
• flour - 2 - 2.5 cups,
• vanillin to taste,
• 2 teaspoons baking powder (or soda - 1 teaspoon),
• boiled condensed milk.

Break the eggs, add sugar, vanillin and soda (in the last photo in a teaspoon)

Beat eggs with sugar, add vanillin and soda, and then sour cream. Stir, add flour and stir (or beat) again. The dough should be thick. You can also add dried fruit pieces.

As in the first case, we put a little dough into muffin tins, then put a teaspoon of filling, in my case it is boiled condensed milk. Place some more dough on top of the filling. To decorate, I sprinkled the cupcakes with sprinkles. Bake at 180 degrees for about 20 minutes.

Mini cupcakes with sour cream are ready!

These are the cupcakes you get in silicone molds. Lush and very tasty! By the way, to keep the muffins soft the next day, it is advisable to put them in a bag after they have cooled, of course.

Another great product for muffins is sour milk, especially if it is made from homemade milk. The recipe is identical to the above.

Ingredients:

• butter or margarine - 100 grams,
• Sugar - half a glass
• Eggs - 3 pieces,
• Curdled milk - 1 glass,
• Vanillin - 0.5 tsp,
• Soda - 1 tsp,
• Flour - 2 - 3 cups.

For filling- boiled condensed milk or jam.

You need to melt the butter, you can do this in the microwave. While it is hot, add sugar and mix well. Then add the eggs, beaten in a separate bowl.

Now pour out the yogurt, add vanillin and soda, mix everything thoroughly.

Add eggs, vanillin, soda and yogurt

Finally, add flour, about two cups. The dough should be similar in consistency to condensed milk, even a little thicker. If it turns out a bit runny, add more flour. Beat the dough thoroughly.

Lay out the dough, condensed milk and dough again

Prepare the molds and turn on the oven. Place some dough into the molds, then condensed milk, then dough again. Bake for about 20 minutes at 180 degrees.

How to decorate muffins

Ready-made cupcakes can be decorated with frosting or cream; they look especially great if you decorate them using a pastry syringe. If there is none, you can use a regular bag, cutting off a small corner so that the hole is very small. Or use a large medical syringe, without playing, of course.

Here are the simplest recipes for cream and glaze.

Glaze:

• Egg white,
• Powdered sugar,
• Lemon acid.

Separate the egg white, add a couple of tbsp. spoons of powdered sugar and a pinch of citric acid (or you can add a few drops of lemon juice) beat with a mixer until foam forms. To make the cream not boring, add food coloring.

Chocolate cream

Let me remind you that to prepare it you need to mix melted butter (half a stick), cocoa (4 tablespoons), sugar (to taste), milk and a little flour (1 - 2 tablespoons). Cook until thickened.

Oil cream (classic of the genre):

• Butter,
• Powdered sugar.

We use butter and powdered sugar in a 1:1 ratio, for example, for 100 grams of butter, you need 100 grams of sugar. It is advisable to keep the oil on the table for an hour so that it becomes soft. Then beat it together with sugar using a mixer until a creamy mass is formed. As with the glaze, to make the decoration more impressive, add any food coloring to the cream, as well as a little vanilla to taste.

Thinking about what dessert to serve with tea? Make homemade cupcakes. They are very tasty, soft, satisfying and perfect for family tea drinking. We will present you the simplest recipes for cupcakes in molds.

Cupcakes in silicone molds in the oven

Silicone molds are the best option for baking. The cake won't burn in them, the middle will be well baked, and you won't have to spend money on baking paper.

Products for the recipe:

• four eggs;
• flour - 0.15 kg;
• granulated sugar - 0.2 kg;
• baking powder - 10 gr.

Step by step steps:

1. Break the chicken eggs into a separate bowl. Shake the mixture with a whisk until white foam with bubbles appears.
2. Gradually add sugar while continuing to whisk. The granulated sugar should completely dissolve.
3. Pour baking powder into the flour and add everything together to the egg mixture.
4. Use a spoon to form the dough; it should be runny.
5. You can take one large silicone mold and then cut the cupcake into pieces with a knife, or take several small ones and bake beautiful little cupcakes.
6. Place the dough into the molds.
7. Turn on the oven in advance and set its temperature to 180 degrees.
8. Cook the dough in the oven for 25 minutes.
9. You can check how ready the treat is using a toothpick - just stick it into the cupcake. If the toothpick is dry, it means the dessert is completely baked.
10. Remove the baked goods from the molds. You can decorate it in a variety of ways - sprinkle with powdered sugar, pour over chocolate or condensed milk.

A simple recipe - in a mug in 5 minutes

This recipe is for those who urgently need to serve something tasty for tea.

Grocery list:

• sugar - 50 g;
• dry cocoa - 30 g;
• one egg;
• vanilla - 3 g;
• flour - 100 gr;
• milk - 70 ml;
• half a chocolate bar;
• vegetable oil - 40 ml.

Cooking method:

1. Pour flour, sugar and cocoa into a large non-iron mug. Mix dry ingredients.
2. Add the egg, add butter and milk.
3. Use a spoon to form a lump-free dough.
4. Add vanilla and chopped chocolate pieces.
5. Close the mug with the future cupcake in the microwave. Set the timer for 3 minutes.
6. Remove the finished dish from the mug. The entire cooking process takes 5 minutes. Bon appetit!

With milk

Recipe Ingredients:

• sugar - 160 gr;
• slaked soda - 8 g;
• milk - 0.2 l;
• sunflower oil - 90 ml;
• two eggs;
• vanilla sugar - 8 g;
• flour - 350 gr.

How to make a milk cake:

1. Mix two types of sugar together.
2. Pour them into a bowl of milk and break the eggs into it.
3. Pour soda with sifted flour and pour in sunflower oil.
4. Knead the airy dough, first stirring with a spoon and then with your hands.
5. Prepare the molds in advance. They can be made of silicone or ordinary iron. Grease them with oil inside.
6. Fill out the forms with dough.
7. Bring the oven on to 180 degrees. Cook the pastries for 25 minutes. Bon appetit!

On kefir

With kefir, the dough comes out more tender and fluffy.

You will need:

• butter or margarine - 0.1 kg;
• kefir - 220 ml;
• sugar - 150 gr;
• three eggs;
• baking powder - 24 g;
• first grade flour - 270 g;
• vanilla sugar - 20 gr.

How to make cupcakes with kefir:

1. Pour raw eggs from their shells into a mixture of regular and vanilla sugar.
2. Take a piece of butter out of the refrigerator, soften it in the microwave and pour it over the eggs.
3. Add kefir to the same bowl. Bring all ingredients until smooth.
4. Gradually add flour, followed by baking powder.
5. Thus, by kneading we get a slightly liquid, homogeneous dough.
6. Place the cake mixture in a baking dish lined with special paper.
7. Preheat the oven to medium temperatures. Cook the pechevo for 50 minutes.
8. After using a toothpick to determine that the cupcakes are ready, cool them, remove them from the mold and sprinkle with powdered sugar.

Homemade chocolate cupcakes

This incredibly tasty and beautiful chocolate cupcake will look great on any holiday table.

Required ingredients:

• granulated sugar - 180 gr;
• milk - 150 ml;
• cocoa - 65 gr;
• two chicken eggs;
• baking powder - 9 g;
• margarine - 60 gr;
• wheat flour - 0.2 kg;
• chocolate drops - 100 gr.

How to make cupcake batter:

1. Melt margarine in a water bath or in the microwave.
2. Pour milk into margarine, add eggs.
3. In another bowl, combine flour, cocoa powder and sugar, crushed on a sieve.
4. Add bulk products to the container with liquid ingredients. Mix.
5. Take special paper muffin cups and pour batter into each of them.
6. Do not add it to the edges of the molds; the dough will still rise in the oven.
7. Set the oven temperature to 180 degrees and bake for 15 minutes.
8. You can add chocolate chips to the dough as a surprise.

Delicate and fluffy delicacy in a slow cooker

Amazingly delicious muffins are made in a slow cooker. In this recipe we will bake one large muffin. A multicooker bowl will serve as a baking dish.

You will need:

• condensed milk - 380 gr;
• soda - 5 g;
• flour - 200 gr;
• egg - 2 pcs;
• salt - 3 g;
• half a lemon with skin.

Algorithm of actions:

1. Pre-treat the walls of the bowl with vegetable oil.
2. In a separate deep container, bring the raw eggs to a yellow mass with foam using a mixer.
3. Pour condensed milk there.
4. Peel the lemon, grind the rind into zest, and squeeze out the juice separately.
5. Add both zest and juice to the main mixture.
6. Separately combine flour, baking soda and salt.
7. Pour them into the future dough and process with a mixer.
8. Pour the finished dough into the slow cooker. Set its mode to the “Baking” function. Time - 50 minutes.
9. Use a toothpick to check if the cake is ready; if the stick is wet, continue cooking for another 10 minutes.
10. Cut the warm cake into pieces and serve.

How to bake raisin cupcakes at home?

Main products:

• chicken eggs - 3 pcs.;
• margarine - 0.2 kg;
• raisins - 200 gr;
• flour - 0.26 kg;
• sugar - 0.2 kg;
• vanilla sugar - 10 g;
• baking powder - 16 gr.

How to bake a cupcake at home:

1. Sort out the raisins, add warm water and leave for 20 minutes.
2. Roll the dried raisins in flour and leave them there.
3. Soften the margarine and mix it with both types of sugar.
4. Break the eggs into the main mass. Mix everything.
5. Add raisins, baking powder, processed flour. Make the dough.
6. Grease a special mold with sunflower oil and place the dough in it.
7. Bake the cake at 180 degrees for 45 minutes.

THE WHOLE TRUTH ABOUT SILICONE BAKING Molds - + MANY RECIPES

How to use silicone baking molds: nine important rules and interesting recipes for baking and jelly, in large and small forms and tablets. Good luck to you!!!

Many housewives have already appreciated the ease of using silicone molds. Such forms are made from chemically inert silicone, which does not emit harmful substances when heated - it is this material that medical implants are made from.

Of course, if you want to not only use silicone baking molds, but also be absolutely sure of their safety, buy products from well-known, well-established companies.

All kinds of kitchen utensils are made from silicone - spatulas, brushes, potholders, hot pads and even knives. However, the palm is, of course, occupied by silicone baking molds of all kinds, sometimes the most bizarre shapes.

If you are still not one of their lucky owners, perhaps you simply do not know how to use silicone baking molds correctly. Then read the article and fill the knowledge gap!


. Rule 1
Silicone molds, unlike glass and metal ones, are distinguished by increased flexibility, so you need to pour the dough into them when they are already on a baking sheet or wire rack. Otherwise, acrobatic manipulations are inevitable in an attempt not to spill the batter and, as a result, a spoiled mood and dissatisfaction with the form.

. Rule 2
Feel free to use silicone molds in any oven - gas, electric, microwave. Put them in the freezer too. Such forms can easily withstand temperature changes from -40°C to +240°C, so they are excellent not only for baking, but also for freezing.

. Rule 3
Manufacturers recommend lubricating the silicone mold before you start using it only once, the very first time. I personally didn’t grease it, and I never had any difficulties with removing finished baked goods. If in doubt, and it makes you feel better, grease the pan before each baking - it definitely won’t do any harm. Just remember to wash your silicone mold with a mild detergent before you start using it.

. Rule 4
Please note that baking time in silicone molds is almost the same as in regular ones. At least I didn't feel any difference. Please also note that the crust forms only on top, the bottom of the baked goods turns out moist.

. Rule 5
Remove the baked goods from the pan after allowing it to rest for five to seven minutes. Then simply tilt the pan to one side - the finished baked goods will fall out of the pan themselves without any effort on your part. If the baked goods still stick and cannot be removed, bend the edge of the mold outward; fortunately, silicone allows you to do this without problems. First, pick up a stuck cake or pie from the side with a silicone or wooden spatula. Do not use metal knives or forks to remove baked goods - you will pierce the pan “at once”.

. Rule 6
Feel free to use silicone molds not only for baking pies and muffins, but also for preparing dishes from meat, fish, and vegetables. Naturally, in this case, choose a round, rectangular or square shape.

. Rule 7
When purchasing, choose silicone molds with a minimum of decor, with smooth, even edges without small “carvings.” Otherwise, problems may arise both with removing the finished baked goods from the mold and with the subsequent washing of this “thread.”

. Rule 8
Although baked goods in a silicone mold do not burn, after removing it, a thin layer of dough remains on the walls of the mold. To wash this layer, first soak the mold for five to ten minutes in cool (this is important!) water. Then carefully turn the mold inside out and lightly rub with a soft sponge - the remaining dough will come off without any problems even from the smallest grooves. Do not use harsh abrasives.

. Rule 9

When storing, bend the silicone molds in any way you like, roll them into a tube, stick them in narrow cabinets and in the far corners of shelves - they will not wrinkle, do not deform and will return to their original form instantly.

These are the basic rules that you need to know before you start using a silicone baking dish - as you can see, there are not very many of them and they are all quite simple.

Recipes for small silicone molds

Recipe1

CHOCOLATE BISCUIT IN MICROWAVE IN 5 MINUTES

"Little bear." In general, preparation takes no more than 5 minutes: 2 minutes to prepare the dough and exactly 3 minutes in the microwave.
Chocolate sponge cake in the microwave in 5 minutes
1 small egg
4 tablespoons milk
3 tablespoons vegetable oil
2 tablespoons (without top) cocoa or instant chocolate
2 tablespoons (without top) sugar
4 tablespoons (without top) flour
1 coffee spoon baking powder
Preparation:
Mix all dry ingredients, add egg, vegetable oil, milk until you get a liquid dough,
place the mold with the dough in the microwave for exactly 3 minutes at maximum power
IMPORTANT: fill the form no more than 1/2 full, the dough will rise greatly

Chocolate lemon cake in silicone mold

Ingredients: 4 eggs;

half a pack of margarine;

1 cup of sugar;

1 cup sour cream (or yogurt)

2 cups of flour;

2.5 teaspoons baking powder;

1 bar of dark chocolate.

First you need to put the chocolate in a water bath to melt. Sift flour with baking powder. Separately, grind margarine and sugar until smooth. Add eggs, beat a little with a mixer, then carefully add sour cream, mix with a spoon. Add melted chocolate and stir immediately until liquid. And then add the sifted flour with baking powder. Mix with a mixer, but not for long. Place in silicone molds and level. Bake for about 20-25 minutes at 250 degrees. PS: They come out simply magical with grated chocolate and almonds. Grind almonds in a blender. But grated dry ingredients must be added to flour! You can make lemon ones. To do this, add the zest of one lemon to the dry ingredients, and the juice of half a lemon to the “wet” ones.

summer cupcake option

Juicy blueberry muffin

200 g butter

200 g sugar

200 g flour

~ 200 g blueberries

4 eggs

1 tsp baking powder

2 tbsp. powdered sugar (for decoration)

Mixer Beat butter, sugar and eggs. Sift flour, baking powder and dough mixture. Grease a cake pan with a thick layer of butter and sprinkle with breadcrumbs. Mix blueberries with a small amount of flour (so that the berries are evenly distributed in the dough). Add to the dough. Stir, place in a silicone mold, level and bake for ~ 40 minutes at 180-200 C. Remove the pie from the oven and leave in the mold for 10 minutes. Then tip onto a cake rack and cool completely. Sprinkle with sifted powdered sugar.

Ginger - Lemon Cake

Required Products:

• 1.5 cups flour;
• 1 cup of sugar;
• 1 glass of sour cream;
• 3 eggs;
• 0.5 packs of margarine;
• 0.5 packs of baking powder;
• lemon (zest and juice of half a lemon);
• 2 teaspoons grated ginger.

Beat eggs with sugar until sugar is completely dissolved. Melt margarine, grate ginger and lemon zest. Mix eggs with sour cream, margarine, ginger and lemon zest. Add the juice of half a lemon. Add flour and baking powder, mix with a spoon. Sprinkle the cake pan with flour. Place in the oven, heated to 220-250 degrees for 45 minutes. Drizzle with glaze (1 tbsp lemon juice, 1 tbsp water, 4 tbsp powdered sugar)

Almond cake in silicone mold

Ingredients: 4 eggs, 1 tbsp. Sahara,

3\4 cups starch,

3\4 cups flour, 1\2 p. margarine,

3 tbsp. l. oils,

1 1\2 tbsp. l. vinegar,

1 tsp powder for cookies,

almond butter, powdered sugar.

Preparation: Mix flour, starch and cookie powder. Separate the yolks from the whites. Margarine with 3\4 cups of sugar (reserve 1\4 for the whites) and beat the yolks. Gradually add vinegar and oil, a mixture of flour and starch, and butter to the mixture, stirring constantly. Beat the whites until foamy, add sugar at the end and combine with the dough. Grease the pan, sprinkle with flour, and bake in a preheated oven (180) for 50 minutes. Sprinkle the cooled cake with powdered sugar.

Delicious cupcake in silicone mold

Recipe

Flour - 150 g
Starch - 50 g
Oil - 200 g
Sugar - 200 g
Egg - 5 pcs.
We need eggs and butter at room temperature. Beat the butter for 5 minutes. mixer.
Add all the sugar and continue beating for another 10 minutes.
Break all the eggs into a separate container and (IMPORTANT) pour literally a spoonful into the butter-sugar mixture, continuing to beat. This process of killing the eggs takes 15 minutes, we need all the sugar to dissolve. The butter-egg mixture should be silky, smooth, and very tender.
Sift flour and starch (several times). Pour the sifted mixture into our mixture and stir thoroughly, not for long.
Pour the dough into silicone baking molds.
Preheat the oven to 180 degrees and bake the cake for 50 minutes.
Take out the cupcakes and leave in the pan until completely cooled, transfer to a plate and sprinkle with powdered sugar.

Cupcake recipe

Melt 200 grams of margarine over a fire, add 1.5 cups of sugar, 4 tablespoons of cocoa and 100 ml of milk. This should all boil and cool.
Separately beat 4 eggs. Add to cooled mixture, plus 1 cookie powder and 2 cups flour.
Mix all this well and pour into a silicone mold. Bake for 45 minutes. You can add nuts, raisins, and candied fruits to the cake. Bon appetit!

Cake

For the dough: 2 tbsp. flour;

250 gr./1p. margarine,

1.5 tbsp. powdered sugar,

6 eggs

4 tbsp. spoons of butter,

2 tsp. cookie powder

0.5 tbsp. poppy seeds and 0.5 tbsp. (25 gr.) coconut flakes,

2 tbsp. cocoa.
Grind margarine and powder with a mixer, adding one yolk at a time. Next, add flour and cookie powder, butter and grind. At the end, mix the dough with the whites whipped into a thick foam. We divide it into three parts. Add poppy seeds to one, cocoa to the second, and coconut flakes to the third. Grease the mold with margarine, sprinkle with flour, and spread the dough evenly: with coconut on the bottom, then with cocoa, and with poppy seeds on top. Bake for 45-50 minutes at medium temperature. You can check readiness with a toothpick.

Cupcake 2

Ingredients:
2 eggs
200g sugar
200ml sour cream 20%
300g flour
1/2 packet of cookie powder
2 tbsp cocoa
100g dark chocolate
1 tbsp. l cognac
100g butter
Preparation:
Beat eggs, add sugar and mix. Then add sour cream and stir until the sugar is completely dissolved. Add butter, flour, cookie powder and knead into a soft dough. Divide the dough into two equal parts, add cocoa to one and mix. Grease the baking dish with any fat. Place one tablespoon at a time in the middle of the white and dark dough. Bake for 50 minutes 170 C. Cola, once the finished cake has cooled completely, pour chocolate over it: melt the dark chocolate over low heat, adding 1 teaspoon of cognac and 1 teaspoon of water. It turns out striped like a zebra

Cupcake with filling

You will need: - flour 1 cup - sugar 3/4 cup - a little vanilla - soda 0.5 tsp. - baking powder 0.5 tsp. - melted butter 40 g. - egg 1 pc. - milk 1/3 cup Take all the ingredients at once, put them in a bowl and mix with a mixer or blender for 2-3 minutes until smooth. These cupcakes can be baked with or without filling. Frozen blueberries and currants. We put the filling on the bottom of the mold, fill it with dough, and then mix it with a spoon so that the berries are not at the very bottom. Bake at 180 degrees for 25-30 minutes.

Chocolate muffins

First, mix: 250g - flour 100g - cocoa 1 tsp. - Cookie powder 1/2 tsp. - Soda 1/2 tsp. - Salt Mix separately: 250g - sugar 100g - I melted butter in the microwave and cooled a little 2 - eggs 200g - kefir 1p. - Vanilla sugar Then I combine everything and add 200g of chocolate

Place the dough in the pan and bake for 25 minutes in an oven preheated to 200C.

Cupcake with raisins icon form

cupcake recipe: 1 tbsp.oil 1 tbsp sugar 2 eggs Grind all this. Ext. add 100 g margarine, 1 tsp slaked soda with vinegar, 1.5 tbsp. flour. Mix everything, add raisins, pour into a mold and bake at 180 degrees for about an hour. When cooled slightly, sprinkle with powdered sugar.

CAKE IN THE BREAD MAKER

Eggs - 3 pcs.
Butter (melt) - 70 g
Salt - a pinch
sugar - 200 g
Flour - 320 g
Juice of 1 lemon
Raisins - up to 100 g (as there are no raisins, dried apricots and dates are used)
Cognac - 2 tbsp.
1 tsp soda, quenched with vinegar (or 2 tsp baking powder) Beat eggs well with sugar and salt, add melted butter, cognac, lemon juice, flour, raisins and soda, quenched with vinegar. As a rule, this cake is baked in a bread maker in the “Baking” mode for about 1 hour 20 minutes (approximately, the “Baking” program has 1 hour, and when it ends, it is turned on again and watched over the cake, as a rule, another 15 are added -20 minutes.). However, it bakes well in the oven at 180.

Cupcakes in silicone molds 3 minutes in the microwave

Let's quickly and deliciously prepare a cupcake in silicone molds! Everything will take 3 minutes.

4 tablespoons (tbsp) flour, 6 tbsp. sugar, 2 tbsp. cocoa, a pinch of vanilla - mix in a plate. Beat 1 egg and add to the plate, mix. 3 tbsp. milk, 3 tbsp. Pour the oil into a plate and stir. The consistency of the dough is similar to sour cream. Add 1/3 teaspoon of soda quenched with vinegar. Pour into silicone molds (half the mold!) and microwave for 3 minutes, then leave to cool for a minute. During the baking process, the cake will rise well, and when it cools, it may settle somewhat. It is quite easy to remove from silicone molds. We get 6 small cupcakes.

Happy cooking and happy eating!

Recipes for large silicone molds

Cupcake Bear Barney

Barney Bear cupcake: 1 pack of margarine (grate),

0.5 l. kefir,

3 eggs, 1 cup sugar, 1 pack of vanilla sugar, baking powder, 2 cups flour. Beat with a mixer until smooth. Place the mold on a baking sheet, pour in 2/3 of the dough, put the oven on, bake, and test for doneness with a toothpick.

Large silicone molds Quick recipe

2 eggs +1 tbsp. sugar = beat
0.5 cups sour cream
1 tsp quench soda with vinegar
Melt 0.5 packs (100 g) of margarine
2.5 tbsp. flour
50-70 g raisins
Mix everything together. Place in a large silicone mold and bake for 20 minutes.

Recipe for any large silicone mold

175 g sugar

175 g butter

175 g raisins

140 g eggs

240 g flour

1/2 tsp. baking powder for dough

a pinch of salt

Vanilla sugar

For this recipe, it is very important to stick to the exact quantities of ingredients. With eggs it’s simple - 140 g is three medium eggs and I take a little protein. (But I still weigh it) Keep the butter at room temperature for half an hour, grind it with sugar in a blender or mixer until fluffy, add one egg at a time, beat well, the next egg, etc. Wash the raisins and dry them on a paper towel. Add them to the butter mixture, add a pinch of salt and mix everything well. Separately, sift the flour, baking powder, add vanilla sugar. Then carefully add the flour to the mixture with butter and mix well at low speed (I just do this with a spoon). I grease the mold well with oil, lay out the dough and level the surface with a wet spoon. I wet it with water and use it to make a deep longitudinal cut on the cake. It will supposedly drag on later, but when the cake starts to grow, it will appear and will not give the cake the opportunity to burst where it should. The oven is preheated to 160 degrees, bake for approximately 80-100 minutes. Carefully remove from the mold, set to cool on a wire rack (to avoid wet sweat), sprinkle with powdered sugar while hot.

Lemon cake recipe fragrant baking

10 eggs
1.5 cups sugar
250g butter
2 tsp powder in cookies
2 lemons
400g flour

Boil one lemon for 15 minutes. cool and grind. Add 1.5 cups of sugar and beat, add soft butter - beat. Gradually add one yolk at a time and beat. Add juice from another lemon. Mix flour with powder and mix with this mass. Separately beat 10 egg whites and carefully mix into the mixture. Grease the mold and sprinkle with breadcrumbs. Bake for 50 minutes at a temperature of 160 degrees. Pour chocolate on top.

Vanilla cupcake in silicone mold

kefir-0.5 tbsp.
sugar-1 tbsp.
margarine-100 gr.
egg-2 pcs.
vanilla sugar-1 p.
baking soda, quenched with vinegar - 1 tsp.
flour-2.5 tbsp.
raisins, dried apricots,

powdered sugar

Mix kefir with sugar and vanilla sugar. Add eggs and beat. Then add melted and cooled margarine + soda, flour and mix thoroughly. The dough should not be too thick (like pancakes, but a little thicker). Cut the dried apricots into cubes and roll together with the raisins in a small amount of flour (so that when baking they do not sink to the very bottom). Add dried apricots and raisins to the dough, mix and place in a mold greased with oil and sprinkled with semolina (butter on top). Bake for approximately 30-40 minutes. Sprinkle the finished cake with powdered sugar.

Chocolate Valentine's Cake

Dough:

½ cup unsweetened cocoa powder

½ cup hot water

¾ cup flour

¾ teaspoon baking soda

½ teaspoon salt

4 large eggs

1 ¼ cups granulated sugar

¼ cup vegetable oil

¼ teaspoon cream of tartar

White Chocolate Glaze:

1 2/3 cups (11 ounce package) white chocolate chips

1/3 cup milk

1 ½ cups unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 ½ cups (powdered) sugar

2 tablespoons unsweetened cocoa powder

Tip: Use standard measuring cups and spoons or scales for accurate measurements.

Process:

1. Preheat oven to 200 degrees Celsius Prepare silicone heart or round cake pans: lightly grease the bottom of the pan

Tip: If you don't have a silicone heart mold, cut a heart shape out of paper to use as a template. Bake the cake in a round silicone mold. Once the cake is baked and cooled, use a sharp knife to cut the cake into a heart shape.

Dough:

1. In a small bowl, combine cocoa and hot water; move until they are completely connected, smooth out; set aside to cool.
2. In a small bowl, combine flour, baking soda and salt, sift or whisk together. Set aside.
3. In a large bowl with an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until foamy and the egg yolk is thick and lemon-colored. With mixer on medium speed, gradually add 1 cup sugar, either one tablespoon at a time, or in a very slow steady stream, taking 4 to 5 minutes to add all the sugar, and beating until eggs and sugar are fully incorporated . Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture is evenly distributed. the mixture will be thick and pale yellow in color.
4. With mixer on medium speed, gradually pour butter into dough in a slow, steady stream. Add vanilla and continue stirring for another 1 minute until everything is well combined.
5. With mixer on low speed, gradually add about ½ of the flour mixture, mix just until combined, then add remaining half, mix until thoroughly combined, scraping down sides of bowl as needed.
6. Using a whisk or large rubber spatula, gently fold the chocolate mixture into the batter.

1. In another large bowl and using clean beaters, beat the egg whites with an electric mixer until foamy. Gradually add the remaining ¼ cup sugar and continue beating until stiff. Mix the egg whites into the dough. Bake:
2. Spoon the batter into the prepared silicone molds and smooth the surfaces to the back with a large spoon. Bake for 20 to 25 minutes or until a toothpick comes out clean. Remove from oven and pan onto cooling rack to cool for 10 minutes, then remove cake from pan and place cake on cooling rack to finish cooling. White glaze:
3. In the top of a double boiler, combine white chocolate chips and milk. Place a pan of boiling water (the top pan should not touch the water.) until the chips melt and the mixture is smooth. Remove from heat, add butter, vanilla and powdered sugar. Mix by hand or beat with a hand mixer for 2 to 3 minutes until the frosting is thick and smooth.

1. Divide the glaze in half and place ½ in a separate bowl. Add cocoa to ½ of the glaze.
2. Spread the white chocolate frosting between the 2 layers and over the top of the cake. Apply cocoa frosting to the sides of the cake.
3. Use a piping bag to decorate the cake.
4. Enjoy the work done

Recipes for jelly and ice in silicone molds

Ingredients:

600 gr. Cottage cheese.
300 ml milk.
36 gr. gelatin,
180 ml water,
150 gr. Sahara,
50 gr. cocoa.

Combine cottage cheese with sugar and mix well.
Divide the mixture into 3 parts.
Heat 2 tsp on the stove. cocoa and 2 tbsp. milk, boil a little until the cocoa dissolves. Cool and add cottage cheese and sugar to the first part.
Next, heat the milk (3 tbsp) with the rest of the cocoa (3 tsp), dissolve well and also add to the second part of the cottage cheese and sugar.
Then mix 300 ml of milk and 180 ml of water.
12 gr. gelatin, pour 160 ml of a mixture of water and milk and place in a water bath until completely dissolved, but do not boil.
Add dissolved gelatin to the first part of the cottage cheese and cocoa (light chocolate). Place this mixture in the freezer for 5 minutes.
Next, dissolve 12 g. gelatin also in 160 ml of a mixture of water and milk and add to the white mass (without cocoa), you can also add crushed walnuts.
Take the first part out of the freezer, add another and put it back in the freezer for 5 minutes.
Then again 12 gr. Dissolve gelatin in the remaining milk and water (160 ml), add to the 3rd part (dark chocolate) and pour jelly into those parts.
Now just put it in the refrigerator for 4-5 hours. Remove from mold.
You can pour melted chocolate on top and sprinkle some nuts

Recipes for silicone molds

Recipe for baking in the shape of a Barney bear

Any biscuit - with kefir, cottage cheese, jam, etc. - ideal for baking in silicone molds.

Everything you are used to cooking in traditional baking pans can be prepared in silicone molds.

In addition, silicone molds give us new opportunities. They prepare jelly, chocolate, and make ice, which would be impossible to prepare in metal molds. We tried many of the baking recipes that you will read in this article ourselves.

Barney Bears Recipe

Ingredients (recipe ingredients):

1 pack of plums. butter, 1 tbsp. kefir, 3 eggs, 1.5 cups sugar, 1 packet of baking powder, vanillin (you can do without it), 2 cups flour, cocoa

Cream: melted chocolate or boiled condensed milk or chocolate-peanut butter

Recipe:

Step 1: Beat eggs with sugar, add melted butter and kefir.

Step 2: Sift the flour. Combine and knead the dough. Take 1/6 of the dough and add cocoa there.

Step 3: Stir everything until smooth and fill the bear molds two-thirds full. Fill the bears' paws with cocoa dough.

Step 4: Bake the Barney bears at 180 degrees for about 30-40 minutes. Cool, remove from mold.

Step 5: Chocolate melted in a water bath, or boiled condensed milk or chocolate-peanut butter should be injected with a culinary syringe into the already baked bears.

Recipe2

CUPCAKES

3 eggs;
200 gr. margarine;
2 tbsp sugar;
2 tbsp. kefir;
1 tsp soda;
4 tbsp. flour.
raisin.
Grind the eggs with sugar, add margarine (melted but warm), kefir, add soda and flour, raisins. Mix the dough with a spoon, it should be like thick sour cream.
Fill the molds halfway

Canelé recipe in silicone mold No. 4

You can add vanilla essence to the dough for flavor.

Cooking time 1 hour + 24 hours, 8 servings, 100 g - 380 kcal

500 ml milk

135 g flour

Fresh, homemade cupcakes are delicious!

And it's very easy to prepare.

And in order not to waste time on long baking, you can use small molds: silicone, metal and even paper.

Fortunately, there is a huge selection in stores now.

Cupcakes in molds at home - general principles of preparation

The four main ingredients of a cake are butter, sugar, eggs and flour. They appear in every recipe, but always in different proportions. This determines the final result.

For taste add to the dough:

Cocoa, chocolate, coffee;

Fruits, dried fruits, candied fruits;

Vanilla, various essences, cinnamon;

Cottage cheese and other dairy products.

To make the product airy and porous, a ripper is added to the dough. It can be replaced with baking soda, which is extinguished with acid to eliminate the specific odor. The finished dough is laid out in molds and then baked.

Features and preparation of molds

Silicone molds can be single or interconnected, and come with recesses for filling. They do not require special preparation and go well with baked goods. Metal molds should be greased with oil, preferably vegetable oil, before filling in the dough. Paper cups are used for light dough, most often for muffins. They do not need pre-processing, but they do require a special stand. Otherwise, the baked goods may come out crooked.

Recipe 1: Cupcakes in molds at home “Stolichnye”

Recipe for classic metropolitan cupcakes. At home, you can use silicone or metal molds. But in the first case, the products will have to be removed immediately so that they do not become damp.

Ingredients

170 grams of butter;

150 grams of sugar;

250 grams of flour;

80 grams of raisins;

1 tsp. ripper;

Vanilla and powder.

Preparation

1. Immediately pour warm water over the raisins and let them sit, the grapes will swell a little, become larger and juicier.

2. Melt the butter, then cool.

3. Beat sugar with raw eggs until stiff, add butter.

4. Drain the water from the raisins and dry with a towel.

5. Combine the flour with baking powder and raisins, add the liquid mass of the remaining ingredients, add vanillin and mix gently.

6. Place the dough into the prepared molds. The mass should not occupy more than 2/3 of the volume.

7. Send to bake. Set the oven temperature to 180 degrees. Since the muffins are small, half an hour is enough to bake.

8. Remove and cool.

9. Place powdered sugar in a strainer and sprinkle the aromatic products on top.

Recipe 2: Coffee cupcakes in molds at home

A recipe for wonderful muffins in molds at home, which are distinguished by the divine aroma of coffee. Can anyone resist? We use regular instant coffee.

Ingredients

200 grams of butter;

1 tsp. ripper;

2 teaspoons of coffee;

100 grams of sugar;

A pinch of vanilla;

200 grams of flour.

Preparation

1. Remove the butter from the refrigerator in advance and cut into pieces. When it softens, beat with a mixer until fluffy.

2. Separately, beat the eggs with granulated sugar, immediately add coffee so that it dissolves.

3. Add vanillin and baking powder to the flour and sift everything together.

4. Now all that remains is to combine the oil mixture with the egg mass and mix well. And add the flour mixture to them. The dough will be airy and light.

5. Place it in the molds and immediately send it for baking. Cook at 180, about half an hour. But it’s better to be guided by color; you can pierce the cake with a dry stick.

Recipe 3: Chocolate cupcakes in molds at home

A recipe for incredibly delicious chocolate cupcakes in molds that are prepared very quickly. We will make it using cocoa, using ordinary powder without added sugar.

Ingredients

0.2 kg margarine;

40 grams of cocoa powder;

½ tsp. soda;

100 ml milk;

100 grams of sugar;

2 cups of flour;

Sprinkling powder.

Preparation

1. Place margarine in a saucepan, add cocoa, granulated sugar and milk.

2. Place on the stove and bring to a boil. We don’t go far, the mass needs to be stirred. You will get a beautiful chocolate cream. It needs to be cooled down.

3. You can immediately turn on the oven at 180, let it heat up.

4. Mix the eggs with a whisk and add to the cream. Lightly beat the mixture with the same object.

5. Combine the ripper with flour. You can add vanilla. And add it to the dough.

6. Pour slaked soda on top and stir immediately.

7. Pour our dough into molds and into the oven!

8. Take it out after half an hour, let it cool a little and remove it from the molds. Sprinkle the cupcakes with powder. But you can also grease it with glaze and decorate it with any cream.

Recipe 4: Curd muffins in molds at home

Do you have a pack of cottage cheese left? Bake cupcakes! This is a great way to use up an unclaimed product. Or feed cottage cheese to a child who doesn’t like it. The pastries are tender, light, tasty on their own, but also go well with creams and condensed milk.

Ingredients

0.2 kg cottage cheese;

0.15 kg sugar;

0.15 kg butter (or margarine);

0.15 kg flour;

1 tsp. any baking powder;

A little growing. oils

For scent, you can add cinnamon, vanilla, or any essence.

Preparation

1. Melt the butter in a saucepan, then cool.

2. Break eggs into a bowl and mix with sugar.

3. Take the cottage cheese and wipe it. You can punch it with a blender. If the cottage cheese is soft, then simply mash it with a fork.

4. Combine eggs with cottage cheese, add melted butter.

5. Flour must be mixed with baking powder and added to the dough. Stir. Add cinnamon, vanilla or essence.

6. Place the dough into the molds. They must be lubricated, since the cottage cheese has the ability to stick to the walls. And sometimes it even sticks to silicone.

7. Place the molds in the oven. Bake until done at 190 degrees.

Recipe 5: Vanilla cupcakes in molds at home

Recipe for the most delicate muffins made from sponge dough, which can even be prepared in paper molds. This pastry is even suitable for cupcakes, which are now very popular and often decorate sweet tables at birthdays and weddings.

Ingredients

125 grams of butter;

125 grams of flour;

2 eggs (three small);

2 spoons of milk;

125 grams sugar;

1 teaspoon of ripper;

Vanillin.

Preparation

1. The butter must be softened. Add sugar, vanilla, milk to it and beat until the grains are completely dissolved. You can also use powder. As soon as the mass becomes light and fluffy, turn off the mixer.

2. In another bowl, beat the eggs. The mixer needs to be washed, otherwise they will not beat.

3. Then again immerse the mixer in the oil mixture and carefully add the eggs.

4. Add flour with baking powder, stir gently, preferably with a spoon.

5. Place the resulting dough into the molds, filling only halfway.

6. Set to bake for 20 minutes. The optimal temperature is 190. Then we take it out and cool it. If you did not use paper molds, carefully remove them.

Recipe 6: Lemon muffins in molds at home

Recipe for citrus muffins in molds at home. They turn out not only fragrant, but also very beautiful and yellow.

Ingredients

A glass of sugar;

150 grams plant. oils;

1 bag of ripper;

350 grams of flour.

Preparation

1. Cut the washed lemon into slices, remove all the seeds, put it in a blender and puree.

2. Beat eggs with sugar, add lemon puree to them, then vegetable oil. Stir.

3. Add flour and baking powder, that's all!

4. All that remains is to mix, put into molds and put in the oven. And in just 20 minutes you will be able to inhale the aroma of citrus muffins. Bake at 180°C.

Recipe 7: Cupcakes in molds at home with filling

There is an easy way to prepare filled muffins - using molds with a recess. We bake the products according to any recipe, and then fill them with cream, condensed milk, and jam. But what if there are no such molds? Then you can do the internal filling!

Ingredients

250 grams of margarine;

200 grams sugar;

0.5 teaspoon of soda;

5 spoons of sour cream.

For the filling you can take thick jam, chocolate or boiled condensed milk. It is important that the mass is really thick.

Preparation

1. Melt the margarine and leave to cool.

2. Beat eggs with sugar, pour into margarine, but you can do the opposite.

3. Add sour cream, flour and baking soda. The dough is ready!

4. Place it 1/3 full in the molds.

5. Now put a piece of chocolate in the middle. Or a teaspoon of jam or condensed milk.

6. Cover with another portion of the dough.

7. Bake until the cupcakes are ready at 180 degrees. This technique works for any dough, as long as it is not too liquid. Otherwise, the filling will simply settle to the bottom.

Cupcakes in tins at home - useful tips and tricks

Who said butter is better than margarine? Actually this is not true. First of all, we look at the fat content of the product. Baked goods made from 80% margarine are much better than from butter, or rather, an incomprehensible product with 50% fat.

In order for candied fruits, raisins and other pieces to be evenly distributed in the dough, they must first be mixed with flour, and only then combined with the liquid mass.

To determine if the cake is ready, you just need to pierce it with a wooden splinter (toothpick, match). If it is dry and not sticky, then you can remove the baked goods.

Even the most boring cupcake will become more fun if you decorate it with frosting, fondant, syrup and sprinkled with nuts. Or maybe cut it and layer it with cream?

It is believed that cupcakes do not like movement. And if the form is placed in the oven, then it is not touched until the very end. Then turn off the oven, open the door slightly and allow the products to cool slightly. After that you can take it out.