Cupcakes in paper molds. The recipe is simple in the oven, microwave, how to bake with filling, raisins, jam. Photo

Posting in group: Baking

Although special baking pans make preparing cupcakes much easier, they are not an integral part of the recipe. For this purpose, you can successfully use disposable paper molds. Additionally, paper or foil liners that are designed to be used in molds can also be useful in their own right.

They are usually dense enough to hold the dough on their own, especially if you stack them in multiple layers. Disposable paper molds have non-stick properties. Plus, they are flexible and very inexpensive.

However, they are not ideal, and when using them, certain nuances must be taken into account:

Small ramekins work much better than large ones. This is due to the fact that three-dimensional forms may not withstand large amounts of soft or liquid dough, sometimes cracking and deforming. Small paper cups are also easier to find, cheaper, and most versatile.
It is better to grease large molds with oil. This is due to the fact that large muffins may crack during baking more than what happens in metal or silicone containers.

To use your culinary imagination, you can use various toppings, fillings and fillings, rather than changing the composition of the dough:

Filling	Filler	Topping
jam	raisin	icing
marmalade	nuts	royal icing
melted chocolate	dried fruits	cream cheese cream
Nutella and similar spreads	candied fruit	butter cream
custard	chocolate chips	chocolate ganache
syrup	small soft toffees	melted chocolate
mixture of grated dried fruits and poppy seeds

Classic recipe

Cupcakes in paper windows, the recipe for which can be called the simplest, are prepared quite quickly. If desired, you can put any filling or topping in them.

What ingredients will you need?

0.75 tbsp. cottage cheese or yogurt;
0.25 tbsp. vegetable oil, odorless;
1 tsp. vanilla extract or vanilla essence;
1 tbsp. all-purpose flour;
0.5 tbsp. powdered sugar;
1 tsp. baking powder;
0.5 tsp. baking soda;
a pinch of salt;
0.25 tbsp. water;
0.25 tbsp. chocolate chips;
6 large paper molds.

Step-by-step cooking process

It is necessary to combine in a large bowl, take 0.75 tbsp. cottage cheese and 0.25 tbsp. butter, add vanilla extract and beat well for 5 minutes until the mixture is completely homogeneous.
Then you need to sift in the flour, powdered sugar, baking powder, baking soda and a pinch of salt, and mix well.
Next, you should pour in 0.25 tbsp. water and knead the batter, put chocolate chips in it and mix gently.
Fill the paper molds approximately 2/3-3/4 full with the resulting dough, then use a spoon to smooth its surface and remove all air bubbles, if any.
Bake the cupcakes in a preheated oven at 180ºC for 15 minutes, then remove and cool.

What can I add?

If desired, these cupcakes can be topped with frosting, pastry cream and juicy fruit, or even topped with thick chocolate syrup. As a filling, you can use pieces of chocolate bars, which will melt during baking and perfectly complement the taste of the products.

Rules for serving and decoration

These muffins can be served warm or completely cooled, accompanied by hot or cold drinks.

Vegan in the oven

Cupcakes in paper tins, the recipe of which does not contain animal products, are perfect for both vegans and fasting people.

Cupcakes in paper molds. Vegan recipe.

Despite this dough composition, they turn out fluffy, soft and tasty.

What ingredients will you need?

2 large ripe bananas;
2.3 tbsp. all-purpose flour;
1 tbsp. l. baking powder;
0.5 tsp. salt;
0.5 tbsp. + 1 tbsp. l. granulated sugar (you can adjust the amount according to taste);
1 tbsp. any plant milk;
0.3 tbsp. rapeseed oil;
2 tsp. apple cider vinegar;
1 tsp. vanilla extract;
0.75 tbsp. chopped walnuts.

Step-by-step cooking process

It is necessary to peel and grind the bananas in a large bowl, add milk, butter, sugar, vinegar and vanilla extract, beat until completely mixed.
In another container you need to combine flour, salt and baking powder.
Next, add the dry ingredients to the wet ingredients and mix them together using a large spoon.
Then you should put the chopped walnuts there and mix evenly.
The prepared dough must be placed in paper molds, without filling them completely, sprinkle each product with several chopped walnuts.

Bake the cupcakes in a preheated oven for about 22-25 minutes. at 200ºC, then remove and let them cool for at least 5 minutes.

How to make delicious cupcakes in a mold - a selection of recipes

Do you want to make small, neat cupcakes, but don’t know how or what kind of dough to knead for them? Undecided on additives and toppings? How and in what way to bake them?

This article contains all the basic information: 6 step-by-step recipes with photos and videos, tips on choosing molds, filling ideas and other notes.

The cooking options chosen are the most popular, I would say, basic. Prepare these cupcakes first, and then get creative by adding new ingredients and all sorts of decorations.

I will continue to write “cupcakes”, since just “cupcake” in my head is a medium or large-sized pastry, but here are small desserts.

Microwave with blueberries

Cupcakes in paper tins, the recipe for which involves cooking in the microwave, are an excellent dessert option for tea or a quick breakfast.

The use of microwaves significantly speeds up the baking process of products, and the addition of blueberries enriches them with nutrients.

What ingredients will you need?

1.75 tbsp. general purpose flour;
0.3 tbsp. Sahara;
2.5 tsp. baking powder;
0.5 tsp. table salt;
1 tbsp. fresh or unthawed frozen blueberries;
0.75 tbsp. milk;
1 egg;
0.3 tbsp. melted butter or margarine.

Step-by-step cooking process

Combine flour, sugar, baking powder and salt in a deep bowl, add blueberries and mix.
Then you need to pour in the milk, melted butter and egg and mix until the dry ingredients are just moistened. There is no need to stir until perfectly smooth, otherwise the muffins will be hard.
Using a spoon, you need to spread the prepared dough into paper molds, filling them about 2/3.
Next, the products need to be baked in a microwave oven at high power for 3 minutes, then left for 3 minutes.
After this, you need to continue cooking for another 2-3 minutes, or until final cooking. The finished muffins will still be a little soft in the center. You need to leave them for 2-3 minutes. in the microwave, without heating.
It is recommended to serve the products warm, with butter or honey.

Curd joy

Everyone’s favorite cottage cheese muffins can be prepared not only in bulk form, but also by dividing them into small portions. It’s even more convenient, because each cupcake can be decorated separately, making the treat even more appetizing.

Components:

Flour – 200 grams;
Cottage cheese – 200 grams;
Eggs – 2-3 pieces;
Sugar – 150-200 grams;
Butter – 150 grams;
Baking powder – 1 teaspoon;
Any filler - to taste.

The process of their preparation is not particularly complicated:

Beat eggs with sugar into a homogeneous thick mass.
Grind the cottage cheese through a sieve. It is advisable to take one that is not very wet and greasy, so the cake will turn out more airy. Then we add it to the egg mixture and mix.
Melt the butter and add it to the dough base. Mix.
Mix the sifted flour with baking powder and add to the dough, kneading it thoroughly. Spices and fillers are also added at this stage.
Now distribute the dough into the molds, leaving 1/3 free. Place them in an oven preheated to 180 degrees for 25-30 minutes.

This delicacy can be served either warm or already cooled with sour cream, fruit sauces or powdered sugar.

Filled with pudding

A paper cup muffin recipe that involves adding a creamy pudding filling seems complicated.

In fact, this dessert is easy to prepare, but it will take some time.

What ingredients will you need?

For cupcakes:

1 tbsp. flour;
1.5 tsp. baking powder;
0.75 tsp. baking soda;
1 tbsp. Sahara;
2 eggs, warmed to room temperature;
0.75 tsp. kosher or fine sea salt;
0.75 tbsp. apricot jam;
1.5 tbsp. l. melted unsalted butter;
0.5 tsp. apple cider or white vinegar;
1 tbsp. whole or low-fat milk.

For filling:

0.75 tbsp. heavy cream;
0.75 tbsp. Sahara;
0.75 tbsp. unsalted butter, cut into cubes, warmed to room temperature;
0.25 tbsp. water.

Step-by-step cooking process

The oven needs to be preheated to 190ºC in advance, and you also need to prepare 8 small paper molds, placing them on a baking sheet.
Combine flour, baking powder and baking soda in a small container.
In another bowl, using a mixer fitted with the paddle attachment, beat the sugar, eggs and salt at medium speed until the dough is thick and smooth, like a melted milkshake (this will take about 2 minutes).
Then you need to reduce the speed of the appliance to low, add the jam and beat until completely mixed.
Similarly, you need to add melted butter and vinegar.
After this, you need to pour one third of the milk into the dough, then add half of the flour mixture, stir until smooth. Then you need to alternate adding milk and dry ingredients, kneading until smooth. If large lumps have formed in the dough, quickly break them up with a mixer at high speed.
Pour the resulting batter into 8 paper pans, filling them a little more than halfway, and bake the pies until golden brown and bronzed on top, 35 to 40 minutes.
While the cupcakes are baking, heat the cream, sugar, butter and water, whisking gently until the butter has melted and the mixture is smooth.
The resulting mass should be cooked, stirring constantly, but not allowing it to boil.
Once the muffins are removed from the oven, you will need to use the tip of a paring knife to pierce the top of each cake and separate a piece from the top.
Next, you need to create a cavity inside each cupcake, pressing the crumb with a knife, and pour a sufficient amount of filling inside (all the way until the dessert is overfilled).
Once all the products are filled, the previous step should be repeated again, as the filling will be absorbed a little into the dough.

This dessert is best served warm. It can be stored for up to 2 days in the refrigerator, but it is best to reheat each time before serving.

Recipes for simple muffins in tins

Every novice housewife can prepare simple muffin recipes in molds. Cupcakes or muffins are a very tasty, quick, tender and tasty dish for everyone with a sweet tooth, which does not take much time and material costs to prepare. If you decide to please your family or unexpected guests with something tasty and original, then cupcakes in molds will be an ideal option for sweet tea and a pleasant time.

Making dough for desserts is not at all difficult. Typically, to prepare such delicate flour products, yeast or biscuit dough is made. Having tried to cook muffins in molds once, you will cook them forever, because they are very tender, fluffy and airy. Despite the fact that the ingredients for preparation are the same, the taste of the dessert can be constantly changed due to the filling. For the filling, various dried fruits (walnuts, raisins, dried apricots, prunes), jam, condensed milk, jam, jam are used. Fresh or frozen berries will give the products an excellent taste and wonderful aroma.

This delicacy is very profitable to bake, as it does not require large expenses. Beautiful and delicious cupcakes can be baked for absolutely any celebration. Muffins can be baked not only in the oven, but also in a slow cooker. You can prepare the muffins in any container you have on hand: a frying pan, a ladle, a bread machine, a fireproof dish, paper or silicone molds. Of course, great preference is given to silicone molds. They are very easy to use, the dough does not stick to the walls or the bottom of the mold, and the mold itself does not deform in the oven even at maximum heat. The choice of cupcake recipes is very diverse and huge. We invite you to consider more interesting and common recipes for making muffins in tins.

With raisins and bananas

Delicate banana raisin muffins are easy to prepare in a short time. This is a healthy dessert, the dough for which consists of yogurt, coconut sugar and wholemeal flour.

What ingredients will you need?

2 ripe bananas;
130 g wholemeal flour;
1.5 tsp. baking powder;
salt;
0.25 tsp cinnamon;
1 tbsp. l. coconut sugar;
1 tbsp. l. brown sugar;
1 egg;
80 g Greek yogurt;
80 g raisins;
30 ml vegetable oil.

Step-by-step cooking process

The oven should be preheated to 200°C.
In a deep container you need to combine flour, baking powder, salt and cinnamon.
Separately, you need to mix the eggs with sugar, yogurt, butter and chopped banana.
Pour the dry ingredients into the resulting mixture and quickly stir until smooth, but do not beat.
Finally, add the raisins and mix evenly.
The resulting dough must be placed in paper molds, filling them almost to the brim.
Bake the products in a heated oven for 15-20 minutes, then remove and cool slightly.
The cupcakes can be served hot or cold.

Unusual meat muffins with cheese

In paper molds you can prepare not only delicious pastries for dessert or for tea, you can also make muffins from minced meat in them.

This dish is an excellent alternative to cutlets and zrazy, and taking into account the fact that they are prepared in paper molds, these cupcakes can be taken with you on a picnic and eaten directly with your hands.

Meat muffins include:

600 g minced meat;
200 g onions;
200 g potatoes;
200 g hard cheese;
1 chicken egg;
50 g mayonnaise;
50 g breadcrumbs;
greens, pepper and salt to taste.

To prepare such an alternative to the usual cutlets, it will take no more time than to fry them (about 1 hour), but no vegetable oil is required at all.

The calorie content of 100 g of meat muffins will be 226 kcal.

Preparation:

Wash, peel and boil the potatoes, then mash them into a puree and mix with minced meat. Also add a chicken egg, finely chopped or grated onion to the minced meat. Mix everything well, add salt and pepper to taste and let this meat dough stand for 15 minutes;
Grate hard cheese onto a fine grater;
Fill paper molds a little less than half full with minced dough, put a teaspoon of grated cheese, which is also covered with minced meat on top;
Spread mayonnaise on top of the muffins and sprinkle generously with breadcrumbs;
Meat pastries should be baked for about 40 minutes at 200 degrees. Before serving, the muffins can be sprinkled with chopped fresh herbs.

With jam

Cupcakes in paper molds, the recipe of which uses jam as a filling, turn out juicy and fragrant.

What ingredients will you need?

1.5 tbsp. all-purpose flour;
1.25 tsp. baking powder;
0.5 tsp. baking soda;
0.5 tsp. salt;
0.5 Thu. unsalted butter + 1 tbsp. l., softened to room temperature;
1 tbsp. Sahara;
3 large eggs;
1 tbsp. buttermilk (to make your own buttermilk, you can mix milk with lemon juice);
1 tsp. vanilla extract;
12 tbsp. l. strawberry jam.

Step-by-step cooking process

The oven must be preheated to 180°C in advance.
Sift flour, baking soda, baking powder and salt into a deep bowl.
In a separate container, beat the butter and sugar until light and fluffy. You can do this by hand, using a wire whisk, or using an electric mixer.
Next, add the eggs one at a time, beating after each addition, then add vanilla flavoring and mix everything.
After this, you need to alternately add the mixture of dry ingredients and milk, continuing to beat until a completely homogeneous mass is obtained.
The resulting dough must be distributed between 12 paper molds, filling them 3/4-4/5, and gently tapping the surface with a spoon so that there are no air pockets at the bottom.
Next, you need to create a hole on the surface of each piece and fill it with strawberry jam, then lightly cover it with dough (using the handle of a spoon or an Asian chopstick).
Bake the cupcakes for 20 minutes. in a preheated oven.
Products can be served warm or at room temperature.

Cooking step by step:

All ingredients for making vanilla cupcakes should be at room temperature. So, let's take wheat flour (I use premium grade, but first grade will do), sugar, butter, medium-sized chicken eggs, baking powder and a pinch of vanillin for flavor.

Since the dough is made literally in 5-7 minutes, immediately turn on the oven to warm up at 180 degrees. Break fresh chicken eggs into a bowl, add 50 grams of sugar and a pinch of vanillin (if you want).

Beat everything with a mixer or whisk for a couple of minutes until the mass becomes homogeneous and fluffy. You can even beat everything with a fork - it doesn’t matter. Then add butter, which you either melt and cool beforehand, or just use very soft butter (take it out of the refrigerator a couple of hours before). Combine butter with egg mixture.

Finally, sift 130 grams of wheat flour into the dough, which we mix in advance with a teaspoon of baking powder.

Mix everything to form a homogeneous, thin dough. The consistency will be like sour cream with 20% fat content. There is no need to stir the dough for a long time - just combine everything. If you try hard to make the dough smooth, the finished muffins will not be loose and fluffy, but will be dense and stuffed.

We check readiness with a wooden skewer or toothpick, which comes out of the dough completely dry. Just be careful not to overcook the cupcakes or they won't be as tender.

Let's cool our cupcakes. Although you can eat them warm, depending on your preference.

Well, this way you can prepare the simplest muffins for breakfast in literally half an hour. A very convenient option: while you are waking up and getting the children ready for school, the cupcakes are already being baked and then waiting on the table. Paired with a cup of tea or glass of milk, these muffins are made to make any morning a good one. Bon appetit!

Chocolate

Many people are trying to make the same chocolate cupcakes as those served in the famous chain coffee shop Starbucks. In fact, there is nothing complicated in this recipe, and it can be repeated at home.

What ingredients will you need?

300 g flour;
80 g sweetened cocoa powder;
10 g baking powder;
5 g vanillin;
1 tsp. baking soda;
0.5 tsp salt;
250 g sugar;
100 g unsalted butter;
250 ml yogurt;
2 eggs;
150 g dark chocolate.

Preparation next.

Step-by-step cooking process

First you need to preheat the oven to 180°C and prepare paper molds.
In a large bowl, combine flour, sweetened cocoa powder, vanilla, baking soda and salt.
In a separate container you need to mix sugar, eggs, melted butter and yogurt and beat with a mixer. When everything is mixed, you need to add the dry ingredients, sifting and whisking.
Then you need to put chopped and melted chocolate into the dough and stir very thoroughly.
Next, you need to fill the paper molds ¾ full, sprinkle them with grated chocolate, place in the oven, and bake for 18-21 minutes.

Useful tips

In addition, to obtain a good result, you must always follow the recipe exactly. Despite the fact that this rule seems obvious, many housewives substitute ingredients at their own discretion: use liquid sweetener instead of sugar, put all-purpose flour in the dough instead of bread flour, baking soda instead of baking powder, egg whites instead of whole eggs, and so on. As a result, you can only waste time and get something completely different from what was expected. More often than not, the cupcakes don't turn out well because the recipe wasn't followed properly.

Other useful tips and tricks are as follows:

All ingredients should be brought to room temperature, even if this is not indicated in the recipe. This rule has a completely logical explanation: in slightly heated foods, fat and moisture are better distributed, and this makes it easier to mix the ingredients and obtain a homogeneous dough.
There is no need to mix all the ingredients too much. When mixing the cake batter, just make sure the wet and dry ingredients are evenly combined. If you beat it until it is liquid with a completely smooth texture, you can end up with a tough baked product. Moreover, you should not turn on the stand mixer and leave the beating process for a long time. Mixing this vigorously will release excess gluten and cause the cakes to have a dense texture and a rough flavor. Just knead until the dry layers of flour disappear. Additionally, you can beat for only a few seconds to break up large lumps in the dough, but no more.
Muffin tins should be filled accordingly. This point is overlooked by many. If you simply scoop out the dough and fill the pan to the brim, the result may be unexpected. Depending on the recipe, you may end up with cupcakes that rise and then fall, and sometimes have “mushroom caps” forming above the pans. Unfortunately, most recipes do not indicate how to fill the molds. A general rule of thumb is to place the dough in the bottom 2/3 of each container.
If the batter is very thin, you should use a container with a spout to pour it evenly into each pan. If it's thick, use a large spoon or ice cream scoop to scoop it out.
If the oven is not brand new or has not been recently adjusted by specialists, then the temperature in it is most likely inaccurate. It turns out that when it is heated to 180°C, this value will practically not be achieved. The difference can be from 10 to 100 degrees or even more. If the temperature is too high, the baked goods will dry out. The result is unevenly baked muffins that are burnt on top. Using a low temperature oven can ruin the dough by simply drying it out and leaving the middle of the pieces completely raw. The ideal inexpensive solution to this problem is an oven thermometer. Thanks to it, the exact temperature will always be known, and it will be possible to pre-adjust it.
Bake the cupcakes on 1 baking sheet at a time, placed on the middle rack of the oven. It is in the middle that optimal heating is ensured, and this is the only way to get the best results. If there is an objective need to bake more than one batch of products at the same time, you will need to move the baking sheets several times from the top rack to the bottom and vice versa to ensure even baking.
Typically, baked goods are checked for doneness using the old-fashioned toothpick test. It is stuck into the center of the product and then checked for dryness. If it comes out clean, the products are ready. This method works, but checking the doneness of the cupcakes is much easier. Remove the baked goods from the oven and gently press the tops with your finger. If the shape of the cake is elastic and recovers very quickly, it is ready. If a dent has formed from your finger, you need to continue baking the dessert for some more time.
Almost every recipe calls for the cupcakes to cool before decorating, serving, and eating. However, many are in a hurry, including starting the decorative design of products at an untimely rate. As a result, the icing and cream begin to melt. However, there is a way to quickly cool them to avoid this problem. To do this, remove the cupcakes from the oven, cool for 20 minutes, and then put them in the freezer for about 20 minutes. After this, the products will become completely cold and will be ready for decoration.
Cupcakes baked in paper tins according to any recipe can be frozen for long-term storage. To defrost them for serving, you will need to remove them to the refrigerator or indoors and let them sit until reheated for a day or two. During this time they will have time to warm up to room temperature.