Today we will make cupcakes in silicone molds, the recipe for which is surprisingly simple. It takes very little time to cook, because you just need to mix all the ingredients and put them in the oven, and the products bake as quickly as possible due to their small size. We will add crushed pieces of ripe and juicy orange to the filling, which will allow us to obtain a tender and soft pastries with a slightly perceptible citrus aftertaste.

If you wish, you can always diversify this classic recipe for cupcakes in molds by adding nuts, candied fruits, berries, chocolate or other ingredients to the dough. The biscuit goes well with almost any sweet additives.

Ingredients:

• orange - 1 small (or 2-3 tangerines);
• flour - 1/2 cup (about 70 g);
• granulated sugar - 1/2 cup (about 100 g);
• baking powder - 1/2 teaspoon;
• eggs - 2 pcs.;
• powdered sugar (for decoration) - 1-2 tbsp. spoons.

A simple recipe for cupcakes in silicone molds

1. At the very beginning of the cooking process, turn on the oven so that it has time to warm up enough, since the dough is prepared in a matter of minutes. Next, combine the eggs with sugar and beat with a mixer until a rich foam forms.
   
2. Mix the flour with the baking powder, and then, after sifting, add it to the egg-sugar mixture and beat.
   
3. Let's start preparing the orange - peel the citrus and remove the peel from each orange slice remove the film using a knife. We get rid of all the seeds, and then cut the remaining pulp into very small pieces. You can replace the orange with 2-3 tangerines.
   
4. After draining the juice, add the chopped citrus fruits to the sweet dough. To enhance the taste and aroma, you can also add a little grated tangerine or orange zest. Mix everything thoroughly to distribute the citrus pieces evenly throughout the dough.
   

   How to make muffins in tins

5. Grease each silicone mold from the inside. vegetable oil. Next, distribute the dough. Fill the molds about ¾ full, as the cupcakes will increase in volume.
   
6. Place in the oven at 180 degrees, wait for about 20-25 minutes. During this time, the dough should rise a little and brown. To make sure it’s ready, dip a regular matchstick into the soft pastry. If it remains completely dry, then the sponge cakes in silicone molds are ready!
   
7. Carefully remove the baked goods from the pan so as not to damage the structure of the mini-cupcakes.
   
8. Before the products have time to cool, sprinkle them generously with powdered sugar. Place on a dish, cool, and then serve soft and fragrant cupcakes for tea.
   

For those with a sweet tooth, you can top the finished products with chocolate topping. Our delicious mini cupcakes are ready! Sweet, airy dough and citrus aftertaste - perfect combination. Bon appetit!

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 lubricate it, and it was difficult to remove finished baked goods there never was. 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 rub lightly 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 as 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 glass of sugar;

1 cup sour cream (or yogurt)

2 cups flour;

2.5 teaspoons baking powder;

1 bar of dark chocolate.

First you need to put the chocolate on water bath 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 oil and sprinkle 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 glass 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 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!

Cupcake

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 add cocoa to the third. coconut flakes. 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 mix 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 soda slaked 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 the 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 min.). 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 leave for 3 minutes microwave oven, then you can leave it 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

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 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 dried apricots into cubes and roll in small quantity 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 white chocolate frosting between 2 layers and on 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, top up with the other 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

Cooking 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 it to the dough for flavor vanilla essence

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

500 ml milk

135 g flour

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Silicone molds are baking utensils that are actively used by modern housewives. Thanks to the special material from which the molds are made, it is possible to bake an airy dessert with a uniform golden color; baked goods in such dishes do not burn and are perfectly baked. Whatever dough you choose for cupcakes in silicone molds, the dish will come out tender, airy and soft. If earlier attempts or small muffins using other forms were not always successful, then baking in silicone forms always comes out.

How to bake cupcakes in silicone molds: recipes with photos

If you don’t know how to make or how to bake cupcakes in silicone molds, then first you should decide on your taste preferences. It comes not only sweet, covered with icing or fondant. There are recipes for making dietary, savory (for example, potato), snack and other types of muffins. But the greatest demand is for sweet options, such as those prepared for children. From the recipes below you can choose the type of baking you like.

Delicious curd muffins with raisins

Ingredients:

• 300 g cottage cheese (the fattier, the more softer dough will come out) ;
• 200 g butter or high-quality margarine;
• 2 tbsp. l. potato or corn starch;
• 3 eggs;
• 165 g flour;
• 1 tsp with a heap of baking powder for dough;
• 165 g granulated sugar;
• raisins - a handful to taste.

1. Curd muffins in silicone molds will turn out tastier if you use homemade fatty cottage cheese when kneading the dough. But even when using low-fat or low-fat sour dairy product The muffins will bake perfectly and have a rich flavor. Mix cottage cheese with sugar and thoroughly mash the ingredients with a fork or blender.
2. Add beaten eggs and starch.
3. Add softened butter in small portions to the curd mass.
4. Sift the wheat flour through a sieve along with baking powder and add to the rest of the ingredients.
5. Rinse the raisins first and add hot water. Leave it in boiling water for a few minutes until it swells and becomes soft. Strain and cool the dried fruits, pat dry with a paper towel and combine with the curd dough.
6. Knead the dough, fill silicone molds with it two-thirds of the volume and bake at 180 degrees in the oven for 25 minutes.

Quick chocolate muffins with cherries

Ingredients:

• 35 g quality cocoa powder;
• 5 tbsp. l. vegetable oil;
• 400 g frozen cherries (fresh can be used);
• 215 wheat flour;
• 1 stack granulated sugar;
• 1 packet of baking powder (baking powder);
• 275 ml filtered purified water;
• a pinch of salt.

Cooking sequence:

1. In a deep bowl, mix all the bulk ingredients: sugar, cocoa, sifted flour, a pinch of salt and baking powder.
2. Pour water and milk into the dry mixture.
3. Thaw frozen cherries and drain the juice. If used fresh berries, then remove their seeds. Combine cherries with prepared ingredients.
4. Using a whisk, without whisking too much, knead into a homogeneous dough, which should come out liquid in consistency, reminiscent of thin sour cream.
5. Pour the cake batter into several small or one large silicone mold. Send it to bake not in the oven, but in the microwave. The cupcakes will be ready in 8-10 minutes at 800 W.

Cooked with milk and jam

You will need:

• 1 stack fat milk;
• 7-8 tbsp. l.favorite jam (preferably with a sour taste);
• 2 stacks. flour;
• 1 egg;
• glasses of granulated sugar;
• 1 tsp soda (quenching with vinegar is not necessary);
• cinnamon - on the tip of a knife;
• 2 tbsp cocoa powder.

Preparation:

1. If you have a food processor or mixer, then place all the ingredients listed in the product list into a deep bowl and knead the dough, which should resemble thick sour cream in structure and consistency.
2. If kneading by hand, combine all dry ingredients first.
3. Then add milk, jam and egg, mix.
4. Please note that the cupcakes will rise greatly during baking, so fill the silicone molds to a maximum of half the volume, or better yet, a third.
5. How long does it take to bake cupcakes? It depends on the features of your oven. On average, to prepare small muffins you will need no more than 25 at a temperature of 180 degrees. Check readiness with a dry splinter.

A simple recipe for mini cupcakes with kefir

You will need:

• 100 ml kefir;
• 1 small chicken egg;
• 75 g sugar;
• 120-150 g flour;
• 1 tsp baking powder;
• 25 g butter;
• berries.

Cooking sequence:

1. Grind the egg with sugar until the grains of sand dissolve.
2. Add baking powder and immediately pour in kefir, mix the mixture.
3. Add softened or melted butter.
4. Sifting, gradually add flour. While mixing the products, add enough flour to make a dough like thick sour cream.
5. Fill silicone molds 2/3 full with dough.
6. On top of each cupcake in the center, slightly deepening, place one berry (currant, strawberry, blueberry, apricot, apple slices).
7. It is necessary to bake cupcakes in silicone molds for half an hour, setting the temperature at 180 degrees.

Baked with mayonnaise

Do I need to grease silicone muffin tins?

Silicone baking dishes were invented in order to make life easier for housewives and save them from the unnecessary labor associated with greasing molds before baking. If silicone molds are used correctly, according to the instructions, they will last a long time, and cupcakes prepared in them will not stick or burn. Most manufacturers recommend lubricating silicone molds with vegetable or butter before using the pan for the first time.

Muffins are sweet, baked goods made from flour, sugar, eggs, dairy and fat. The structure, density, size and flavorings of the product depend on the chosen recipe. Muffins are prepared with soda or yeast, and may have additions in the form of nuts, raisins, chocolate, and candied fruits.

Classic cupcakes have long been part of Slavic cuisine. Traditionally, this pastry had a cylindrical, oblong shape and was necessarily prepared for weddings and major church holidays - Christmas and Easter.

Nowadays, portioned cupcakes either with filling inside or glazed with melted chocolate or fondant are gaining popularity. Many recipes for this dessert allow you to prepare it every day, and not just on holidays. Let's take a closer look at the various options for cupcakes in silicone molds and recipes with photos.

Main differences between desserts

The closest ancient relative of the cupcake is the Easter cake, and its foreign relatives are considered to be muffins and cupcakes. But before we consider delicious recipes cupcakes, in order not to get confused in concepts, you should figure out whether there is a fundamental difference between all these names.

• The dough for any cake is prepared with the obligatory presence of fat. It may be vegetable or olive oil, margarine, spread, butter. It is this component that distinguishes the product from other sweet baked goods.
• The shape of the cupcake varies depending on the desired size. Previously, it was a pie-shaped type with or without a through hole. Nowadays, portioned recipes for cupcakes in silicone oven molds are becoming more and more common.
• The muffin is always shaped like a small cake, always miniature.
• In terms of their composition, muffins are practically identical to cupcakes. And although the ingredients are the same, their proportions are always different, resulting in heavier muffins.
• Creation process these two desserts are also different. For muffins and Easter cakes, all components are mixed together without a clear, strict sequence. When baking muffins, dry ingredients are mixed in a separate bowl, wet ingredients in another, and only then everything is whisked together.
• Cupcake- portioned dessert with cream. The base of the cupcake can be either a cupcake or a muffin. This can be baked goods with filling or additives. The main thing when creating a cupcake is to make a cream cap on top of the product to make a mini-cake.

Simple Cupcake Recipes

Regular sweet dessert options will come to the rescue when an unexpected guest appears on the doorstep. The ease of their preparation using the most affordable products makes cupcakes very popular.

Microwave muffin recipe

When there is absolutely no time, household appliances will allow you to bake a cupcake quickly and easily for breakfast or a snack for the whole family. Portioned mini cupcakes will be ready faster than you get ready for work.

Recipe ingredients:

• Flour 3 tbsp. spoons
• Cocoa 2.5 tbsp. spoons
• Sugar 3 tbsp. spoons
• Baking powder ¼ teaspoon
• Milk 2 tbsp. spoons
• Egg 1 pc.
• Vegetable oil 2 tbsp. spoons

Cooking method:

1. Separately mix all dry ingredients: sifted flour, sugar, cocoa powder and baking powder.
2. Beat the eggs until foamy. Mix butter and milk into them. Combine dry and wet ingredients together. Ready dough Place in molds and bake at maximum microwave power for about 5 minutes.
3. It is better to control the baking process after 2-2.5 minutes. If the cake is not yet baked, give it up to 3 more minutes. Sprinkle the finished product with powder.
4. Lovers of coffee taste can add another 1 teaspoon when creating the dough instant coffee, and chocolate fans love drops of any color.

Baking with kefir

Kefir cupcakes in silicone molds turn out fluffy and sweet without much fuss in the kitchen. Classic recipe, which is served with any jam, honey or melted chocolate.

Recipe ingredients:

• Egg 3 pcs.
• Kefir 2 cups
• Sugar 1 cup
• Flour 4 cups
• Margarine 200 gr
• Sunflower oil 1 tbsp. spoon
• Soda 1 teaspoon

Cooking method:

1. Melt the margarine (preferably in a water bath) and then cool. Beat the eggs with sugar with a mixer into a fluffy, homogeneous mass. Pour in all the liquid: kefir, margarine, odorless vegetable oil. Add baking soda. The reaction of soda with kefir increases the fluffiness of the finished product, so you should not quench soda with vinegar.
2. Sift the flour with a sieve and add to the rest of the ingredients. Mix everything thoroughly, avoiding lumps, until you get a mass like thick sour cream.
3. Bake muffins for 15-20 minutes at 180-190C.
4. This simple recipe for a cake in the oven makes it possible to create new ones based on it. culinary masterpieces. Milk or sour cream can easily cope with the absence of kefir. And you can add nuts, candied fruits, and dried fruits to the dough. The recipe for cupcakes with raisins in heart-shaped molds will show you how to please a loved one every day.

Recipes for cupcakes with cottage cheese

To make your baked goods not just tasty, but as healthy as possible, just bake cottage cheese muffins in silicone molds according to recipes for children, those losing weight, and those with a sweet tooth. Such simple recipes without oil, they will completely compensate for the need for sweets for everyone and saturate the body with useful minerals.

Diet mini cupcakes

The diet should not be bland and tasteless. There is no need to limit yourself to sweets when you can eat a cupcake while staying in shape.

Recipe ingredients:

• Cottage cheese (low fat) 180 gr
• Egg 2 pcs.
• Kefir 10 tbsp. spoons
• Oat bran 6-7 tbsp. spoons
• Lemon juice 2 teaspoons
• Sweetener 8-10 tablets
• Water 1 tbsp. spoon
• Soda ¼ teaspoon

Cooking method:

1. Turn oat bran into flour using a blender. Rub dry cottage cheese through a sieve to get rid of lumps. Dissolve sweetener tablets in hot water.
2. Beat the eggs well into a fluffy foam. Pour lemon juice, sweet water and kefir into them. Mix the ingredients. Add some to them oatmeal and grated cottage cheese. Mix the ingredients well into a homogeneous mass. Add baking soda last.
3. Preheat the oven to 180C. Pour the dough into portioned silicone molds. The simplest oil-free cake recipe will allow you to enjoy dessert in 20-25 minutes.

Pumpkin cottage cheese cupcakes for children

Children love sweet pastries with additives. Increasingly, classic raisins and nuts are being replaced by fresh fruits, berries, and citruses. But nothing will cheer up children like bright and fragrant pastries. Pumpkin with cottage cheese - useful option for breakfast, snack or dessert.

Recipe ingredients:

• Cottage cheese 300 gr
• Egg 3 pcs.
• Sour cream 3 tbsp. spoons
• Flour 2.5 tbsp. spoons
• Sugar 90 gr
• Pumpkin 200 gr
• Cinnamon 8 gr
• Orange zest 1 tbsp. spoon
• Vanilla sugar 30 gr

Cooking method:

1. For this dessert, pumpkin should be of bright, juicy varieties. Peel the skin from a piece of fruit and cut into pieces. Bake the pumpkin in the oven until soft. Blend the cooled vegetable with sugar, cinnamon and vanilla sugar.
2. In another bowl, grind the cottage cheese. Add sour cream, sugar, zest to it, beat in the egg. Mix well. Add sifted flour and mix everything again.
3. Fill silicone molds in the following order: pour dough into ½ of the mold, then a layer pumpkin puree, and then again a thin layer of dough.
4. Such sponge cakes in silicone molds are baked in a preheated oven for 20-30 minutes at 165-180C. A golden crust on top of the product indicates the readiness of the dish.

Avid sweet tooths and chocolate lovers can prepare another type cottage cheese muffins, watch the video

Unusual recipes for muffins and cupcakes

Imagination and the desire to diversify dessert pastries will allow you to independently invent new ones. original recipes. And if desired, each type of cupcake can become a beautiful little cake with cream, which you won’t be ashamed to serve to guests.

Dessert with boiled condensed milk

In addition to sugar, boiled condensed milk will add additional sweetness to the cupcake. Acting as a filling, it harmonizes perfectly with the biscuit base of the muffin.

Recipe ingredients:

• Egg 1 pc.
• Vegetable oil 200 ml
• Milk 200 ml
• Flour 250 gr
• Sugar 80-100 gr
• Baking powder 1.5 teaspoons
• Boiled condensed milk½ can
• Vanilla sugar to taste

Cooking method:

1. Stir the egg, sugar and vanilla sugar until smooth. Pour milk and butter into them and mix again.
2. Sift flour and baking powder into liquid mixture. Ready dough fill silicone molds, pour 1 tbsp into them. spoon. Place 1 teaspoon of boiled condensed milk in the middle of each mold, cover it with a thin layer of dough on top.
3. Bake the fragrant cake for about half an hour at 180C.
4. In baking portioned desserts, not only boiled condensed milk is used. Its liquid version is often a sugar substitute, which only improves the taste. So, a large marble cupcake with condensed milk in a silicone mold, if decorated correctly, can become a real holiday cake. And the recipe for this a simple miracle you will find here.

Festive Rainbow Cupcake

A multi-colored quick cake in the oven will be a wonderful end to any holiday feast. Sweet creams will help diversify rainbow cupcakes and give them different flavor notes.

Recipe ingredients:

• Flour 190 gr
• Sugar 150-180 gr
• Vegetable oil¾ cup
• Egg 1 pc.
• Yogurt 125 ml
• Soda ½ teaspoon
• Vinegar ½ teaspoon
• Food coloring

Cooking method:

1. This recipe uses a version of muffin batter. Sift flour into a separate bowl, add soda and sugar. Mix dry ingredients.
2. In a second bowl, beat the egg with a whisk. Pour yogurt, vegetable oil and vinegar into it. Stir liquid ingredients.
3. Mix the dry ingredients into the liquid ingredients 3 times, stirring them constantly. Divide the resulting dough into 4-5 equal parts. Mix a little food coloring into each part.
4. Place 1-1.5 tablespoons of each type of dough into the molds, alternating them. Rainbow muffins are baked at 190-200C for about 20-30 minutes.
5. Cream will give the finished cupcakes a festive look: you can prepare a protein meringue, make cheese, butter or custard. Decorate the top of each cupcake according to your imagination.
6. Jamie Oliver, a famous English chef, offers a large selection of cupcakes, muffins and cupcakes. Find a simple recipe for berry muffins with cream.

Everything you need to know about baking

After reading the recipes, the question arises: why are we talking about baking in silicone molds? Yes, because using them has a huge advantage - the muffins are perfectly baked, do not burn and are easily taken out. And such forms are light and compact, easy to wash and store.

The offered cupcakes in silicone molds and recipes with photos allow you to navigate through the variety of products, giving you the opportunity to choose an option to suit your taste. But in order for baking according to any recipe to turn out perfect, you should remember a few simple tips that will help both the novice housewife and the skilled cook.

• The melted butter used in the dough should be at room temperature. If it is hot, the eggs and flour will cook, but the cake will not rise.
• It is better to soak the raisins and candied fruits you use first, so they do not dry out. And so that they are evenly distributed throughout the entire form, they should be lightly rolled in flour.
• To ensure that the dough for muffins in a silicone form prepared on a biscuit base is soft, airy and evenly baked, it is better to add the whites whipped into a tight foam at the very end of the kneading.
• To make the dough structure more delicate, use 2 yolks instead of a whole egg.
• If the product is not baked evenly, when the top burns and the middle remains raw, you should cover the baked goods with food paper.
• When laying out the dough in forms, you need to fill it ½ or ¾, but not more, because... the dough rises well.

Cupcakes in silicone molds - great way prepare your favorite delicacy and not worry that the dough will bake unevenly or burn. Today, such devices are present in the arsenal of almost any housewife. Silicone molds come in different sizes, shapes and colors. In addition to cupcakes, it is easy to prepare soufflés, cakes, Easter cakes, puddings and even various cold dishes like aspic.

Previously, metal molds were used, but their main disadvantage was that the baked goods were not always easy to remove. Often the dough stuck to the bottom during baking or broke when trying to remove the product from the mold. Although housewives carefully lined such molds with special paper or greased them with oil, there was always the possibility that the cupcakes would be damaged.

With silicone molds, such difficulties do not arise, and the risk of spoiling culinary creations tends to almost zero. These devices are made from environmentally friendly material that is safe for humans. Products can be easily removed without sticking to the walls. The material from which the molds are made can withstand high temperatures and retain its original appearance for a long time. The only condition is that before using the mold for the first time, it is recommended to rinse the mold well in water, wipe dry, and then grease with oil.

Curd muffins turn out fluffy, soft and very fragrant. To make the taste of baked goods richer, add some dried fruits or dried berries to the dough. We decided to use fresh tangerine. The molds should be greased with oil before baking. You can make mini cupcakes in regular metal pans, but be sure to line them with baking paper to prevent the batter from sticking.

Ingredients:

• cottage cheese - 200 g;
• flour - 1 tbsp.;
• egg - 2 pcs.;
• tangerine - 2 pcs. (any fruit or berries will do);
• sugar - 2/3 tbsp.;
• vanilla sugar - 1 sachet;
• butter - 100 g;
• baking powder - 1 tsp;
• powdered sugar.

Cooking method:

1. We peel the tangerines, divide them into slices, remove the films.
2. Melt the butter.
3. Beat eggs with sugar and vanilla.
4. Add cottage cheese and butter. Beat the mixture with a mixer until smooth.
5. Gradually add flour and baking powder. Knead the thick dough.
6. Cut the tangerine slices in half, drain the resulting juice, and add pieces of fruit to the dough. Mix the mixture carefully.
7. Place the finished dough into the molds, filling only 2/3 of their volume.
8. Bake in the oven (180°C) for 30 minutes.
9. Immediately remove the finished mini-cupcakes, place them on a plate, and sprinkle with powder.

Interesting from the network

The muffins turn out very tasty, and due to the addition of sour cream they become airy, and these are also prepared culinary products fast and simple. If you want to diversify the taste of your baked goods, add citrus zest, raisins or pieces of various fruits to the dough: apples, bananas, pineapples, plums, peaches or pears. We will make muffins with walnuts.

Ingredients:

• flour - 250 g;
• egg - 2 pcs.;
• sour cream - 1 tbsp.;
• butter - 1 tbsp. l.;
• vanilla sugar - 1 sachet;
• baking powder - 1 tsp;
• vegetable oil - 1 tbsp. l.;
• chopped nuts - ½ tbsp.;
• powder - for sprinkling.

Cooking method:

1. Beat eggs with sugar using a mixer.
2. Add sour cream, mix the ingredients.
3. Gradually add flour and baking powder to the resulting mass and mix carefully.
4. The dough should resemble thick sour cream. At the very end, add melted butter and chopped nuts. Mix the dough well.
5. Grease the molds with oil and place the dough 1/3 full.
6. Cook the cupcakes in the oven (180°C) for 25 minutes, then remove from the molds, place on a plate, and sprinkle with powder.

Delicate cupcakes with a soft, airy, porous structure. The most important thing when preparing baked goods is to adhere to the proportions specified in the recipe. You can diversify and enrich the taste of the muffins by adding a little dried apricots, nuts, chocolate, and lemon zest.

Ingredients:

• flour - 250 g;
• raisins - 150 g;
• sugar - 150 g;
• butter - 150 g;
• egg - 3 pcs.;
• cognac - 2 tbsp. l.;
• vegetable oil;
• salt - a pinch;
• baking powder - 1 tsp;
• vanilla sugar - a bag.

Cooking method:

1. Wash the raisins and pour boiling water for 10 minutes. Then drain the liquid, squeeze the raisins a little, pour cognac on top.
2. Sift the flour, mix with baking powder and vanilla sugar.
3. Beat the eggs well with sugar using a mixer.
4. Add softened butter, salt, flour. Knead the dough well with a mixer or fork. The dough should be thick and viscous.
5. Add raisins to the dough. Mix the mixture thoroughly so that the raisins are evenly distributed throughout the dough.
6. Grease the molds with vegetable oil, lay out the dough, filling ¾ of their volume. Level the top.
7. Bake in the oven (180°C) for 25 minutes.

The recipe for these fragrant cupcakes It’s very simple, the ingredients for preparing them can be found in any refrigerator, and even children will like the taste of the baked goods. If you cover already prepared cupcakes chocolate icing, then such pastries will take their rightful place on the holiday table.

Ingredients:

• flour - 2 tbsp;
• butter - 200 g;
• vanilla sugar - a bag;
• sugar - 1.5 tbsp;
• baking powder - 1.5 tsp;
• cocoa - 4 tbsp. l.;
• egg - 4 pcs.;
• milk - ½ tbsp.

Cooking method:

1. Place the butter in a saucepan and melt until smooth and liquid.
2. Add cocoa, sugar, milk to the melted butter and mix well. Bring to a boil. Then remove the pan from the stove and cool the mixture until slightly warm.
3. Add eggs and vanilla sugar to the chocolate mixture. Beat with a whisk.
4. Gradually add flour mixed with baking powder. Knead the slightly liquid dough.
5. Using a spoon, spoon the dough into the molds (no need to grease with oil).
6. Bake in the oven (180°C) for 25 minutes until fully cooked.
7. Remove the cupcakes from the molds, cool, decorate to your liking and serve.

Now you know how to make cupcakes in silicone molds according to a recipe with a photo. Bon appetit!

Cupcakes in silicone molds are excellent baking and favorite dish many sweet tooths. And decorated with cream, glaze, and fresh fruit, they will become a great dessert for all occasions. Almost all cupcakes are made based on biscuit dough- very easy to prepare. Often used and yeast dough, using a lot of eggs and butter. This dough takes more time to prepare, but the cupcakes turn out fluffy and very airy. Sometimes, to give baked goods an amazing aroma and taste, cocoa, raisins, vanillin and other fillers are added. Experienced chefs will tell you how to deliciously prepare cupcakes in silicone molds:

• Check the readiness of the cupcakes with a wooden skewer. If the dough is ready, its surface will remain dry.
• There is no need to fill the molds to the very top. The dough rises greatly during baking, so it is optimal to fill the molds to 2/3 of their volume.
• If silicone molds are used for the first time, then immediately after purchase they should be rinsed with cold water, wiped dry with a paper towel and greased with a thin layer of vegetable oil.
• It’s good to add chopped nuts, raisins, dried berries, pieces of chocolate or marmalade, any dried fruits, candied fruits to the muffin dough.
• The calorie content of muffins can be reduced by replacing sour cream with natural yogurt or low-fat kefir.
• If during the baking process the tops of the products begin to brown heavily, but the dough inside the cupcakes remains raw, then you should cover the baked goods with parchment paper.
• Do not remove finished muffins using sharp objects such as a knife or fork. This can ruin the molds. The products are easily removed if you cover the mold with a plate and turn it over.
• If you are using a large silicone mold with several indentations to make muffins, you must first place it on a baking sheet and then fill it with dough. Otherwise, it will be very difficult to place the mold in the oven.
• It is advisable to grease the molds with vegetable oil before baking.