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 of cottage cheese (the fattier it is, the more tender the dough will be);
• 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 if you use a low-fat or low-fat fermented milk product, the muffins will bake perfectly and have a rich taste. 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 g wheat flour;
• 1 stack granulated sugar;
• 1 sachet 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 fresh berries are used, 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 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 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 oil or butter before using the pan for the first time.

Wash your new molds thoroughly with a mild detergent. Leave them until dry. Before putting the dough into the molds for the first time, grease them with a thin layer of oil and leave for 7-10 minutes. According to the manufacturers, the oil will be absorbed into the silicone structure and form a protective fatty film that will always be present on the surface of the product. When using silicone utensils subsequently, the cake batter is poured into molds without pre-treating the utensils 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 enjoy. With the help of step-by-step photo recipes, you can prepare delicious ones yourself. Cupcakes are also good because by adding a different filling each time (candied fruits, fresh berries or fruits, nuts), you will get new baked goods with an interesting taste. The video below will clearly show you the sequence of preparing airy and fluffy muffins.

Step 1: Prepare the butter.

First of all, melt the required amount of butter. This can be done using a water bath or in a regular saucepan, placing it on the lowest heat. As soon as the oil becomes liquid, immediately remove it from the stove.

Step 2: prepare the dough.

Preparing muffin dough is a very simple and uncomplicated task, even someone who has never done anything like this before can handle it. First, pour the flour into a deep plate; you can sift it through a fine sieve. Add sugar, baking powder and salt to it. Mix all the dry ingredients thoroughly.

Then crack a chicken egg into a bowl of flour and pour in the milk. Using a whisk, mix the dough thoroughly, breaking up any flour lumps that form.

And the last ingredient is pour in the melted butter. Using the same whisk, mix everything again, turning the dough into a homogeneous mass, the consistency of thick sour cream. Happened? No, then just keep mixing until you get the desired result.

Step 3: bake muffins in silicone molds.

Be sure to preheat the oven in advance. It is important. In this case we need a temperature of 200 degrees Celsius. As I already said, silicone molds do not need to be lubricated with oil, unless you are using them for the first time, but this is always indicated in the included instructions. Place the molds on a heatproof baking sheet and pour a ladle of batter into each. But not to the top, as the muffins will rise during baking.
The oven is preheated, the silicone molds are filled, it's time to put them in to bake. Cook the muffins within 20 minutes. Whether you can take them out or not, check with a toothpick, just pierce one of the cupcakes with it and see if there are pieces of raw dough left on the device, if so, then extend the cooking a little longer. Once you are sure the muffins are baked, remove them from the oven and let them cool to room temperature. And only when the baked goods have cooled, remove them from the silicone molds and serve.

Step 4: Serve the muffins.

Serve the finished muffins with tea as a dessert. They are very tasty on their own, but you can top them with powdered sugar or coke shavings, or simply cut them in half and coat them with butter.
Enjoy your meal and enjoy your tea!

You can sprinkle each muffin with a little granulated sugar before baking.

The presented muffin recipe is basic, which means that you can complement it to your taste using chopped nuts, soaked raisins, other dried fruits, and also, for example, chocolate.

Silicone molds can be either individual, as shown in the recipe, or solid; the baking technology in this case is not at all different.

You can also bake one large cake from the dough specified in the recipe, but use an oval pan with a hole in the center.

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

Recipe for mini cupcakes with kefir

Ingredients for the dough:

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

For filling:

• Jam or boiled condensed milk.

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

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

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

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

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

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

Sour cream muffins recipe

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

Ingredients:

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

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

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

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

Mini cupcakes with sour cream are ready!

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

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

Ingredients:

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

For filling- boiled condensed milk or jam.

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

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

Add eggs, vanillin, soda and yogurt

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

Lay out the dough, condensed milk and dough again

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

How to decorate muffins

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

Here are the simplest recipes for cream and glaze.

Glaze:

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

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

Chocolate cream

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

Oil cream (classic of the genre):

• Butter,
• Powdered sugar.

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

This is the easiest cupcake recipe you can come up with. So to speak, a base or basis for further culinary creativity. Despite the minimal set of ingredients, quick and easy to prepare, the finished cupcakes according to this recipe turn out perfect: tender, moderately dense and crumbly, fragrant and very tasty.

From the specified amount of ingredients used you will get 6 standard cupcakes. For flavor, I add a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar), but if you wish, feel free to experiment - citrus zest, spices, raisins, nuts, chocolate pieces, cocoa powder (1 tablespoon instead of a tablespoon of flour)... In general, the flight of fantasy is limitless!

The recipe for the simplest muffins is suitable both for cooking in portioned molds and for one small baking dish. If you proportionally increase the products by 2-2.5-3 times, you will get one large cupcake. We will bake the cupcakes in the oven, but if you wish, you can also cook them in a slow cooker.

Ingredients:

Cooking the dish step by step with photos:

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.

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.

Place the dough into portioned molds approximately halfway full. I have silicone ones, but I still lightly greased them with vegetable oil. Place the cupcakes in a hot oven and bake for 20-25 minutes at 180 degrees.

Homemade cupcake recipes in silicone molds with butter, milk, sour cream

2018-07-10 Marina Vykhodtseva

Grade
recipe

4863

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

22 gr.

Carbohydrates

40 gr.

398 kcal.

Option 1: Classic cupcakes in silicone molds

Homemade cupcakes cannot be compared with the store-bought equivalent. It always turns out tastier, and is very simple and even quick to prepare. In the traditional recipe, the dough is made exclusively with butter. Although, in order to save money, you can take a little margarine or even make a complete replacement. Food grade silicone molds do not require lubrication. These ingredients are enough to make 6 mini cupcakes.

Ingredients

• pack of butter;
• 7 spoons of granulated sugar;
• 4 eggs;
• 7 g baking powder;
• 175 g flour.

How to make classic mini cupcakes in silicone molds

Measure out the flour. If there are no scales, then simply take one full glass and a third of the second. Mix with ripper and sift. Measure remaining ingredients according to recipe.

Cut the butter into pieces and place in a bowl. It is advisable that it be thawed, in which case the whipping process will take no more than seven minutes. Immediately add sugar and start working with the mixer until it is completely dissolved.

Add chicken eggs to the oil one at a time and continue beating. Then add flour, stir, put all the dough into molds. You should have six miniature cupcakes.

Place the prepared dough in silicone molds in the oven and bake the cupcakes for 35 minutes. Then cool for ten minutes, shake out of the molds so that the bottom does not become damp from the silicone. Temperature 180.

Even sweet baked goods need to add a pinch of salt. This minor ingredient changes the taste for the better.

Option 2: Quick recipe for simple cupcakes in silicone molds

Food-grade silicone molds are ideal for baking cupcakes not only in the oven, but also in a regular microwave oven. It turns out even much more convenient than in a mug or cup. The cupcakes are smooth, pop out perfectly, and can be greased and decorated with something.

Ingredients

• 60 ml fresh milk;
• a couple of tablespoons of butter;
• 15 grams of cocoa;
• 3 grams of ripper;
• a little powder;
• 40 grams of sugar.
• 35 grams of flour;

How to quickly make simple cupcakes

Add sugar to milk and add butter, stir. Add cocoa and baking powder to the flour, salt and a pinch of vanillin if desired. Stir both mixtures separately, then combine in one bowl. Let's make the dough. It will be fluid. Stir until smooth.

Transfer the mixture into molds and fill halfway. We put them in the microwave, trying to maintain the same distance between them. Turn on the oven and cook for exactly two minutes and 30 seconds. Power 750 W.

After the signal, we are in no hurry to open the door. We wait at least three minutes, but it’s better to leave it for five. Remove the cupcakes and shake them out of the molds. Decorate with powder.

There are similar recipes for muffins with the addition of eggs, sour cream or kefir instead of milk, and various other additives. It is not advisable to try to replace the ingredients in this option yourself; the cake simply may not bake.

Option 3: Fragrant kefir muffins in silicone molds

It’s hard for kefir dough to fail. Baking from it is always light and fluffy, if you don’t forget about the soda. By the way, since the product contains a lot of acid, it does not need to be extinguished with lemon or vinegar.

Ingredients

• a cup of kefir;
• two eggs;
• 11 g soda;
• a couple of pinches of cinnamon;
• half a spoonful of zest;
• 0.29 kg flour (preferably sifted);
• 50 g candied fruits;
• 140 g refined sugar;
• 35 g butter.

How to cook

Mix sugar, eggs, add kefir and butter. Whisk lightly and leave to dissolve for a few minutes. Then shake again and add soda.

Add aromatic substances to the flour; zest and cinnamon are indicated here. Also great for Christmas gingerbread mix. Vanilla won't be out of place here either. Pour everything into stirred kefir.

Mix and add candied fruits. If they are large, you can cut them. Then immediately distribute the dough into silicone molds, filling them to two-thirds of the height.

Place the molds in the oven, it is better to immediately place them on a baking sheet, bake for 22 minutes. Planting and cooking at 180 degrees. Let the cupcakes cool for about fifteen minutes, then remove from the pans.

Vegetable oil in this recipe can be replaced with melted margarine or cooking oil. If necessary, add raisins instead of candied fruits.

Option 4: Cupcakes with raisins in silicone molds

Raisins can be added to absolutely any dough. This ingredient will not spoil it. But muffins made with butter and sour cream are especially successful. Vegetable oil is also added, but in small quantities for softness.

Ingredients

• eggs - 4 pcs.;
• 160 g sugar;
• sour cream - 2 tbsp. l.;
• 2 tablespoons of oil;
• 12 g soda;
• raisins - 90 g;
• 1.5 tbsp. flour;
• 0.5 packs of butter.

Step by step recipe

Simply grind sour cream with melted butter, raw eggs and sand well. Mix until smooth, add a pinch of salt and then add vegetable oil.

Raisins should be washed well and mixed with half a glass of flour. Pour the rest of the flour into the dough and mix. Then add slaked soda, and finally add flour and raisins. The dough should be homogeneous; it is important to thoroughly dissolve the soda in it.

Pour the raisin dough into silicone molds, filling just above half. Place in the oven at 210 degrees, then reduce to 170. Bake for half an hour.

Dry raisins are not tasty, it is advisable to soak them in warm water before using them, then squeeze them out, and dry them on a paper towel.

Option 5: Sour cream cupcakes in silicone molds

Sour cream in baking perfectly replaces both liquids and partially fats. It's great for cupcakes. And you don't need to look for the freshest product. Sour cream that has stagnated in the refrigerator is also good. The fatter it is, the better.

Ingredients

• a pair of eggs;
• sour cream - 120 g;
• 220 g flour;
• oil - 50 ml;
• 150 g sugar;
• 6 g ripper;
• salt, vanilla.

How to cook

Place eggs, sand, salt in a convenient bowl, you can also add vanilla. Whisk it all together a little. We don't need fluffy foam, so we don't need to take out the mixer.

Add sour cream to the dough, stir again until the sugar dissolves, then add refined oil.

All that remains is to add flour and ripper. Vanillin optional. Cinnamon and zest also make great muffins. Knead the dough with the same whisk and place it in silicone molds.

Place the half-filled pans into the oven. There the cupcakes will cook for 25 minutes. Planting and baking at 180 degrees.

If the sour cream is liquid, then it is advisable to immediately add a little more flour to the dough, otherwise it may fall in the oven. When using a thick product, you can add a couple of tablespoons of milk. Steep dough will not fall in the oven, but the cake will turn out dry and may crumble.

Option 6: Easter cupcakes in silicone molds

Easter cake is a great alternative to Easter cakes. Miniature products made from silicone molds look especially interesting. They can also be decorated with icing and multi-colored dragees. If you don’t like the fudge option given below, you can choose another recipe.

Ingredients

• 130 g sugar;
• four eggs;
• 280 grams of flour (be sure to sift);
• 70 grams of raisins;
• 1 protein;
• 4 spoons of powder;
• 5 ml lemon juice;
• 85 ml oil;
• 6 grams of ripper (partial spoon);
• 1 tsp. grated zest;
• dragee for decoration.

How to cook

Rinse the raisins and let them stand in warm water for about five minutes. Squeeze, dry, often roll it in flour to distribute evenly, which can also be done.

Simply mix flour, zest and baking powder, vanilla if desired. Beat eggs and sand until stiff foam and add refined oil. And then lemon juice. Mix all this with flour, add prepared raisins.

Place the Easter dough into small molds and bake. To make a small hat, fill a little more than 2/3 of the height. Planting temperature 180, check readiness with a splinter.

Beat the egg white until stiff, only after that add powder and at the very end add a little lemon juice. Grease the cooled cupcakes and sprinkle with colored dragees. Or we make fondant and decorate Easter cupcakes in a different way.

You can use non-raisins to fill Easter cupcakes in silicone molds. And multi-colored candied fruits, a mixture of dried fruits, but be sure to stick to the specified amount.

Option 7: Chocolate cupcakes in silicone molds

The ingredients listed below make approximately twelve cupcakes. If there are fewer silicone molds, you can separate the ingredients. Just don’t forget to do this in proportion so that the cupcakes turn out.

Ingredients

• 180 g sugar;
• cocoa - 3 spoons;
• 110 g butter;
• 150 ml milk;
• eggs - 3 pcs.;
• 50 g chocolate;
• 230 g flour;
• a little salt;
• ripper (bag).

How to cook

Place the oil in the microwave or heat it on the stove until hot. Add sugar and cocoa, add milk and salt. After adding these ingredients, the oil will cool.

Pour the chocolate dough with pieces into molds and immediately bake at 180 degrees. On average, this will take from 17 to 22 minutes.

You can also use Nesquik cocoa for this recipe, but in this case we take 6 spoons and slightly reduce the amount of sand so that we don’t end up with a cloying pastry.

Option 8: Milk cupcakes in silicone molds

Milk produces not heavy, but light and fluffy muffins. They are somewhat reminiscent of buns or cakes. If desired, you can even cover them with glaze or simply pour a little filling into the dough: nuts, seeds, dried fruits.

Ingredients

• 190 g sugar;
• milk - 190 ml;
• a pair of eggs;
• 11 g soda;
• 95 ml oil;
• 390 g flour.

Step by step recipe

Mix sand with eggs. We immediately take a large vessel. Beat the duet until fluffy.

We take vegetable oil, but only without the smell. Pour into the eggs and mix lightly. Pour in milk. It is advisable to use a product at approximately the same temperature. Sift the flour on top. Let's make the dough.

We extinguish the specified amount of baking soda with vinegar, pour in and stir. Immediately pour the mixture into the molds and place in the oven. It is undesirable for such a dough to stand for a long time, it loses its splendor.

Planting and baking cupcakes with milk is done at 180. If they are in small silicone molds, then after 20 minutes you need to check the readiness. If the forms are not the smallest, then the time increases to half an hour.

The recipe does not indicate the amount of vinegar, but to extinguish the soda, a full spoon is enough, or we take approximately the same amount of lemon juice. It also perfectly neutralizes the unpleasant taste of ripper.

Option 9: Mini cheese muffins in silicone molds

It’s incredibly convenient to make mini cupcakes with cheese in silicone molds. They bake well, don’t stick, and make a great appetizer, breakfast, or snack. Here is a recipe from Italian cuisine.

Ingredients

• flour - 290 g;
• 470 g cheese;
• ripper - 10 g;
• 0.24 l milk;
• egg;
• sugar - 30 g;
• 120 g butter.

How to cook

If the butter is soft, you don't have to melt it. Add eggs and milk to make the muffins brown, add sugar. Be careful with salt. If there is a lot of it in the cheese, then a couple of pinches is enough. We rub everything. Add dry ingredients.

Grate the cheese finely. Add in parts to the dough so that the chips do not stick together, stir, and transfer to silicone molds.

We fill the silicone molds to ¾ of the height, place them in the oven and cook at 175 degrees for 25 minutes.

Italian cheese muffins turn out incredibly tasty with the addition of various hot and fragrant spices; Provençal herbs fit perfectly into such dough.

Option 10: Cupcakes in silicone molds with filling

In silicone molds it is very convenient and easy to prepare cupcakes with filling. For filling you can take thick jam, marmalade, chocolate or paste; here is the recipe with boiled condensed milk. An affordable and universally loved product.

Ingredients

• a glass of oil;
• one glass of milk;
• 80 g sugar;
• 0.5 cans of boiled condensed milk;
• egg;
• 1.5 tsp. ripper;
• 240 grams of flour (almost two glasses).

How to cook

In a bowl, mix one large egg with sand and milk, add butter, add salt and shake well. Add flour along with the ripper, after which the dough is almost ready.

We scoop up the mass with a spoon and place it in silicone molds, filling them a third full. Half of the cake batter should be used. Next, spread out the boiled condensed milk. Just scoop it up with a spoon and place it in the center. Cover with a new portion of dough. Bake the cupcakes with filling for half an hour at 180 degrees.

Cupcakes should not be taken out of the molds immediately; they may wrinkle and sag. But you can’t leave them in silicone for a long time. The bottom may become wet and damp.