Simple cupcakes in silicone molds. Recipes for curd cakes for children. A way to bake a cupcake like at home

Irina Kamshilina

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

Content

Silicone molds are baking dishes 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 baked perfectly. Whatever dough you choose for cupcakes in silicone molds, the dish will come out tender, airy and soft. If earlier attempts or small muffins with the help of other forms were not crowned with success every time, then baking in silicone molds always comes out.

How to bake cupcakes in silicone molds: recipes with photos

If you do not know how to make or how to bake cupcakes in silicone molds, then first you need to decide on your taste preferences. Biscuit pastries are not only sweet, coated with icing or fondant. There are recipes for making dietary, savory (for example, potato), snack bars 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 cakes with raisins

Ingredients:

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

1. Cottage cheese muffins in silicone molds will come out tastier if you use homemade fat cottage cheese when kneading the dough. But even when using a low-fat or low-fat fermented milk product, muffins will bake perfectly and will have a rich taste. Combine the cottage cheese with sugar and thoroughly grind the ingredients with a fork or blender.
2. Add beaten eggs and cornstarch.
3. Add softened butter in small portions to the curd mass.
4. Sift the wheat flour through a sieve along with the baking powder and add to the rest of the ingredients.
5. Rinse the raisins and cover with hot water. Leave it in boiling water for a few minutes to swell and soften. Strain and chill dried fruits, pat dry with a paper towel and combine with curd dough.
6. Knead the dough, fill it with silicone molds two-thirds of its volume and bake at 180 degrees in the oven for 25 minutes.

Quick Chocolate Cherry Cupcakes

Ingredients:

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

Cooking sequence:

1. In a deep bowl, combine all the loose ingredients: sugar, cocoa, sifted flour, a pinch of salt and baking powder.
2. Pour water and milk into the free-flowing mixture.
3. Defrost the frozen cherries and drain the juice. If fresh berries are used, remove the seeds from them. Combine cherries with prepared ingredients.
4. With a whisk, not beating much, knead a homogeneous dough, which should come out liquid in consistency, reminiscent of thin sour cream.
5. Pour the dough onto the muffin into several small or one large silicone mold. Send to bake not in the oven, but in the microwave. Cupcakes will be ready in 8-10 minutes at 800 watts.

Cooked in milk with jam

You will need:

• 1 stack fat milk;
• 7-8 st. l favorite jam (preferably with a sour taste);
• 2 stacks. flour;
• 1 egg;
• glasses of granulated sugar;
• 1 tsp soda (quenching with vinegar is optional);
• cinnamon - on the tip of a knife;
• 2 tbsp cocoa powder.

Preparation:

1. If you have a food processor or mixer, then immerse all the ingredients listed in the product list in a deep bowl and knead the dough, which should resemble thick sour cream in structure and consistency.
2. In the case of hand kneading, combine all dry ingredients first.
3. Then add milk, jam and egg, stir.
4. Keep in mind that muffins will rise a lot when baking, so fill the silicone molds to a maximum of half the volume, and preferably a third.
5. How much to bake muffins? It depends on the characteristics of your oven. On average, to make 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 of kefir;
• 1 medium-sized 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 the baking powder and immediately pour out the kefir, mix the mixture.
3. We introduce softened or melted butter.
4. Sifting, gradually add flour. Stirring the products, we introduce such an amount of flour so that the dough turns out like thick sour cream.
5. We fill the silicone molds with dough to 2/3 of the volume.
6. On top of each cupcake in the center, deepening a little, place one berry (currant, strawberry, blueberry, apricot, apple slices).
7. It is necessary to bake muffins in silicone molds for half an hour, setting the temperature at 180 degrees.

Baked in mayonnaise

Products:

• 250 ml. mayonnaise without flavors and fillers;
• 10-15 g of potato starch;
• 75-80 g of granulated sugar;
• 2 eggs;
• 1 tsp soda, slaked with vinegar (or replace with a spoonful of baking powder);
• 8-9 Art. l. wheat flour;
• a handful of roasted, chopped nuts.

How to cook:

1. Beat the eggs, gradually adding granulated sugar. Add some vanilla sugar if desired.
2. Add slaked soda, potato starch and mayonnaise, mix.
3. Little by little adding the sifted flour, knead a homogeneous dough.
4. Add chopped roasted nuts (walnuts, hazelnuts, hazelnuts).
5. Fill half the volume of the muffin molds with the prepared dough.
6. Cook pastries in the oven for 20 minutes at 185 degrees.

How to make orange honey muffins

You will need:

• stack. wheat flour;
• 1 large orange;
• 3 tbsp. l. natural honey;
• 2 eggs;
• a handful of nuts (walnuts or others);
• grated nutmeg - a quarter of a coffee spoon;
• 85 g butter;
• a small pinch of cinnamon;
• 115 g sugar;
• ground cloves.

Preparation:

1. Sift the flour. Add cinnamon, grated nutmeg and a small pinch of ground cloves to it.
2. In a separate bowl, beat in softened butter with granulated sugar until white.
3. Add one tablespoon of honey to the sugar-oil mixture, grate the orange zest.
4. Add eggs one at a time, beating well after each.
5. Combine the butter / sugar mixture with the mixed dry ingredients.
6. Fry half of the nuts (walnuts or hazelnuts are good for this recipe) in a dry frying pan, finely chop and add to the dough.
7. Place the dough in silicone baking tins. Bake muffins for 20 minutes, temperature - 180 degrees.
8. Finely chop the remaining nuts, combine with cinnamon.
9. Squeeze the orange juice into a small saucepan, add the remaining honey and simmer in a water bath for 5 minutes.
10. Use a fork to make holes on the surface of the cooled muffins. Saturate them with the cooled orange-honey mixture, sprinkle with chopped nuts on top.

Do I need to lubricate silicone cupcake tins

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

Rinse your new molds thoroughly with a mild detergent. Leave them to dry. Before putting the dough into the molds for the first time, grease them with a thin layer of butter and leave for 7-10 minutes. According to the manufacturers, the oil is absorbed into the silicone structure and forms a protective fatty film that will always be present on the surface of the product. With the subsequent use of silicone dishes, the muffin dough is poured into molds without pretreating the dishes with fat.

Video: how to bake airy cupcakes in silicone molds

Cupcakes in silicone molds are a universal dessert that not only children, but also adults will not refuse to treat. With the help of step-by-step photo recipes, you can independently cook delicious

Put softened butter in a bowl. It can be substituted for margarine. You can take the butter out of the refrigerator a couple of hours before cooking, or you can simply melt it in the microwave or in a water bath. Add granulated sugar to the butter in a bowl.

You can grind sugar and butter with a fork or whisk. But it will be much more efficient to do this with a mixer at high speed. Beat the butter until the butter turns white.



Whisk two raw chicken eggs into the butter mixture. Beat everything thoroughly again with a mixer.



Sift flour through a sieve. It is best to take not the first, but the highest grade flour. Sifting flour is necessary in order to get rid of lumps, possible debris, and also to saturate it with oxygen. Then the dough will be porous and tender. Add the flour to the bowl with the rest of the ingredients.



Wash and dry the lemon. Then grate its zest on a fine grater. Squeeze the lemon juice and strain so that it does not contain pulp and seeds.



Add the grated lemon zest and fresh lemon zest to the dough. Mix everything thoroughly.



Now add baking powder to the dough. It can be replaced with soda. In this case, it must be extinguished with lemon juice or vinegar. Stir the dough again. It should be pretty thick. If the dough is too thin, add a little more flour.

Wondering what dessert to go with your tea? Make homemade muffins. They are delicious, soft, hearty and great for family tea. We will present you the simplest recipes for muffins in tins.

Silicone molds are the best option for baking. The cupcake will not burn in them, its middle will bake well, and you will not 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 actions:

1. Break chicken eggs into a separate bowl. Shake the mixture with a whisk until a white foam with bubbles appears.
2. Add sugar gradually, while continuing to work with a whisk. The granulated sugar must completely dissolve.
3. Pour baking powder into flour and send everything together to the egg mass.
4. Form the dough with a spoon, it should turn out to be watery.
5. You can take one large silicone mold, and then cut the cake into pieces with a knife, or take several small ones and bake beautiful small cupcakes.
6. We put the dough in the molds.
7. Turn on the oven in advance and set its temperature to 180 degrees.
8. Cooking the dough in the oven for 25 minutes.
9. You can check how ready the treat is with a toothpick - just stick it into the cupcake. If the toothpick is dry, it means that the dessert is completely baked.
10. We take out from the molds. You can decorate it in a variety of ways - sprinkle with powdered sugar, pour over with 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 gr;
• dry cocoa - 30 gr;
• one egg;
• vanilla - 3 gr;
• flour - 100 gr;
• milk - 70 ml;
• half a bar of chocolate;
• vegetable oil - 40 ml.

Cooking method:

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

Milk

Recipe composition:

• 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 cupcake:

1. Mix two types of sugar together.
2. Pour them into a bowl of milk, break the eggs there.
3. Sprinkle baking soda with sifted flour and pour in sunflower oil.
4. Knead the airy dough, stirring first with a spoon and then with your hands.
5. Prepare the molds in advance. They can be made of silicone or ordinary iron. Lubricate them with oil inside.
6. Fill out the forms with dough.
7. Bring the included oven to a temperature of 180 degrees. Cook the baked goods 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 kefir cupcakes:

1. Pour the raw eggs from the shell into the mixture of sugar and vanilla sugar.
2. Remove a piece of butter from the refrigerator, soften it in the microwave and pour over the eggs.
3. Add kefir to the same dish. Bring all ingredients to a homogeneous composition.
4. Gradually add flour, then add baking powder.
5. Thus, by kneading, we get a slightly liquid, homogeneous dough.
6. Place the muffin mass in a baking dish lined with special paper.
7. Heat the oven to medium temperatures. Cook the pechevo for 50 minutes.
8. After using a toothpick to find out that the cupcakes are ready, cool them, put them out of the mold and sprinkle with powdered sugar.

Homemade chocolate muffins

Delicious and beautiful chocolate cupcake will look great on any festive 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;
• drops of chocolate - 100 gr.

How to make muffin dough:

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

Delicate and lush delicacy in a slow cooker

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

You will need:

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

Algorithm of actions:

1. We treat the walls of the bowl with vegetable oil in advance.
2. In a separate deep container, bring raw eggs to a yellow mass with a foam mixer.
3. Pour the condensed milk there.
4. Peel the lemon, grind the crust into a zest, squeeze the juice separately.
5. Add both zest and juice to the bulk.
6. Combine flour, baking soda and salt separately.
7. Pour them into the future dough and process with a mixer.
8. Pour the finished dough into a slow cooker. Set its mode to the "Baking" function. Time is 50 minutes.
9. Use a toothpick to find out if the cake is ready, if the stick is wet, then continue cooking for another 10 minutes.
10. Cut the warm muffin into pieces and serve.

How to bake a raisin cupcake 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 gr;
• baking powder - 16 gr.

The way to bake a cupcake like at home:

1. The raisins must be sorted out, covered with warm water and left for 20 minutes.
2. Roll the dried raisins in flour, leave them there.
3. Soften margarine and mix with both types of sugar.
4. Break the eggs into the main mass. To mix everything.
5. Add raisins, baking powder, processed flour. Make dough.
6. Grease a special form with sunflower oil, put the dough in it.
7. We bake the cake at 180 degrees for 45 minutes.

How to make a muffin in a bread maker:

1. Combine flour, salt and baking powder in a bowl.
2. In another bowl, pour in milk, eggs and sugar. Bring the mixture to a homogeneous state with a little foam.
3. Pour the flour mixed with salt and baking powder into the milk, stirring with a whisk.
4. Add lemon zest and coconut.
5. Pour the resulting dough into the mold.
6. Place the mold in the breadmaker and cook in the Keks program. Bon Appetit!

With liquid filling - a la fondant

Main products:

• four eggs;
• one and a half bars of dark chocolate;
• flour - 90 gr;
• butter - 170 gr;
• icing sugar - 0.2 kg.

Cooking method:

1. Melt a piece of butter.
2. We turn on the oven in advance to preheat it.
3. We break the eggs, add powdered sugar and go through this mixture with a mixer.
4. Melt the chocolate bars in a water bath and mix them with soft butter.
5. Pour the warm chocolate mass over the eggs.
6. Slowly introduce flour, gently stirring with a spoon.
7. We take silicone molds, grease them with liquid oil.
8. Sprinkle the molds with cocoa powder.
9. We put the chocolate dough, load the molds with their contents into the oven.
10. Cooking time is 10 minutes.
11. The edges of the cake will be baked and the center will remain runny.

Tasty and airy miniature muffins (muffins) will quickly take root in any housewife! I myself began to bake muffins quite recently, but I fell in love with them from the first time, more precisely from the first preparation!

What's the difference between cupcakes, muffins and cupcakes?

I myself wondered, what is the fundamental difference between cupcakes, muffins and cupcakes? As I understand it, the difference, in principle, is not so significant and critical as to greatly panic that you somewhere would incorrectly call a muffin a cupcake or cupcake.

Cupcakes. Traditional French pastries. At first, the butter was mixed with sugar, and then other ingredients were gradually added, due to which the muffins were porous, tender and airy.

Muffins. English pastries, the basis of which is: "wet" ingredients are mixed with wet, and "dry" with dry. In this case, the dough is kneaded by hand, and an airy delicate texture is created by using a baking powder or soda.

Cupcake. A miniature cake that is now baked in paper tins for muffins and muffins. The base contains the same ingredients as for cakes, so there is no exact recipe for cupcakes.

All three types of muffins can be baked in any form (silicone or paper) and can have a wide variety of additives - nuts, shavings, chocolate, berries, dry fruits, cream, and more.

So, to make silicone muffins, you will need:

• Milk (1 glass for about 15-20 pieces);
• The same amount of sugar;
• 2 eggs;
• 2 cups of flour;
• Slaked soda or baking powder;
• Vanillin;
• A pinch of salt;
• 3 tablespoons of vegetable oil.

A simple recipe for silicone cupcakes

I took 1.5 glasses of milk, almost three glasses of flour and a little less than a glass and a half of sugar and I got 20 muffins. To make the dough always airy and light, there is one rule that I mentioned above: "Mix dry with dry, and liquid with liquid."

So we will do with you now, let's start with liquid. Beat the eggs first. Everything is mixed by hand, since the dough is very tender and mixes well with other ingredients.

Add milk, mix.

I poured 4 tablespoons of vegetable oil and mixed the liquid base again.

In a separate container, I mixed the sugar and flour. Then I added salt and vanillin, you can add baking powder, but I added lightness and fluffiness to the dough with slaked soda.

She extinguished a teaspoon of baking soda, mixed and poured in the rest of the flour mixture again.

The dough should resemble thick sour cream in consistency.

Grease the tins or put paper tins in them and fill by a third with the dough, as the cupcakes rise well. Put in a preheated oven until tender; they are baked for about 20 minutes. The readiness of the muffins can be determined by the golden cap, as well as by a dry toothpick - pierce the middle of the muffins with a toothpick, remove and if it remains dry, ready.

These are the muffins that come straight out of the oven!

You can experiment with this recipe, such as adding nuts, raisins, chocolate, cocoa, fruits or berries to the dough. With any filling you will only add a unique exquisite taste, and each time on your table the cupcakes will open in a new way! For example, try doing!

Cook with pleasure, and I Myself A Happy Housewife will delight you with delicious, proven and simple recipes!

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

A simple recipe for cupcakes in silicone molds

Ingredients (for 6 standard muffins):

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

Melt the butter and add sugar to it. Using a mixer, combine sugar with butter until the sugar crystals are completely dissolved. (If there is no mixer, stir the butter and sugar with a regular fork or broom.)

Then we introduce eggs into the dough and again resort to the help of a mixer. Mix the mixture well for 2-3 minutes.

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

The turn of the chocolate has come. The classic recipe for a cupcake prepared in accordance with GOST uses raisins. But it can be replaced with what you love. These can be candied fruits, crushed nuts, white or dark chocolate crumbs, or even small berries. In this case, we used chocolate, or rather, chocolate drops intended for baking flour products. Break the drops slightly 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 crumbs last, keeping them in the freezer for 2-3 minutes.

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

The dough will significantly increase in volume during baking and the muffins will exceed the volume of the tins. There is no need to lubricate the molds. One of the advantages of such silicone molds is that flour products can be easily removed from them. In addition, there is enough fat in the muffin dough, which will allow you to additionally play it safe in case the muffins "stick" to the surface of the molds. I put the molds directly on the baking sheet, because on the wire rack the soft bottom of the mold can bend and then the bottom of the muffins can be deformed.

We bake muffins in an oven preheated to 180 degrees for 30 minutes (from the moment it warms up).

We take out the finished muffins from the molds and sprinkle with powdered sugar. Bon Appetit!

Chocolate muffins in silicone molds

After the classic raisin muffins, be sure to try baking chocolate muffins. They are delicious. The dough is kneaded with a spoon, no special devices are 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 put it on a wire rack or baking sheet and send the entire resulting structure to 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 hot chocolate not less than 70%
• 1 teaspoon baking powder.

Preparation

1. It is best to remove the butter from the refrigerator beforehand to soften it. But if the oil is cold, then it is not scary. Simply cut it into pieces. Place in a bowl with the chocolate.
2. Boil the 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 the bowl of butter and chocolate in the bowl of water and start stirring.
4. Chocolate and butter will begin to slowly melt, until a shiny liquid mass is obtained.
5. Now the bowl can be removed from the water. Add sugar, stir.
6. Mix three eggs in one.
7. Add flour and baking powder. The dough for chocolate muffins does not need to be kneaded for a long time.
8. We pour it into trays. It is very convenient to use silicone - then they do not need to be lubricated with anything. If you are typing in the usual, then grease the pouches with oil. Another important point - do not fill them to the end, leave the trays a third empty, because the chocolate muffins will rise during baking.
9. Bake at 140 degrees for about 40 minutes.

Our chocolate muffins are ready. The recipe for them is incredibly simple - just 10 minutes in the kitchen and 40 minutes of waiting in a cloud of seductive chocolate aroma. In our country, these muffins are usually eaten immediately after they are baked. But if you do not have a flock of gruesome lovers of homemade sweet pastries living in your apartment, then you can melt more chocolate bars in a water bath and pour the muffins with icing. When the chocolate hardens, it forms a thin, hard crust that will break when bitten - a rather unusual effect that children really like. If you add a little butter to the chocolate, the glaze will be soft and shiny. I like this more.

Orange cupcake in silicone heart shape

This recipe could be a hit in your culinary collection. One of the most delicious cupcakes I know of. Ripe fresh oranges are used in the dough. You will learn how to remove the zest from them using the most common grater. You will find out how incredibly fragrant the dough can become if you add just a little fresh zest to it. The cupcake turns out to be bright red, the smell is stupefying, the taste is magical. Prescription for two medium sized silicone molds. Can also be baked as small muffins. The ingredients include homemade candied orange peels. But it is not necessary to add them.

Ingredients

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

First, melt the butter. It must be cooled before we add it to the test.

4 Mix eggs with sugar. I usually use blender - such a liquid foamy mixture is obtained.

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

Cut the orange in half and squeeze the juice.

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

Pour the zest. We mix everything. We get an aromatic pale orange test.

Like everything. But what kind of cake is without a twist? In order not to break our orange harmony, we add not raisins, but sweet candied fruits from orange peels. I want to warn you right away. You can, of course, do without candied fruits. But this will already be a completely different cake. This is just the case when the additive makes the whole taste taste. In general, I keep a can of candied orange peels especially for such occasions.

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

We spread the test in the form. I want to warn you: the cake comes out so delicate that it can be difficult to remove it from the usual steel form intact and harmless. Therefore, either use a form with a non-stick coating, or a silicone one - which is ideal, because any baked goods can be easily removed from them. It is necessary to bake the cake at a temperature not exceeding 140 degrees. Baking times vary from 1 hour to 1 hour 20 minutes. Check readiness with a wooden stick. Push the cake. If the stick remains dry, then everything is ready.

Cupcake is very good, it comes out inexpressibly delicate, with a porous fluffy texture. The crust also becomes sugar and sometimes even crispy. Yes, what is there to say ... Try it yourself and you will be convinced - this is a miracle. A small culinary miracle.