We all love to eat this wonderful baked goods like cupcakes. Exists great amount their types are different in their composition, filling, shape and even decoration. Therefore, you can choose a muffin recipe to suit your taste and enjoy eating them by making them yourself. And we want to offer you simple recipes for making delicious cupcakes (and dough for them) in molds various types, each of which will give you great pleasure and no hassle.

The easiest recipe for cupcakes in silicone molds

Ingredients:

• chicken eggs – 3 pcs.;
• kefir (fat) – 2/3 cup;
• cream margarine – 170 g;
• wheat flour – 375 g;
• granulated sugar – 190 g;
• baking powder - 1.5 teaspoons;
• (dark) – 80 g;
• crushed walnuts – 80 g.

Preparation

Separate the contents of chicken eggs from the shell into a deep bowl. Then add melted kefir to them cream margarine, pour in the sugar and beat everything with a mixer until the grains dissolve. Sift wheat flour and baking powder directly into this mixture and knead the dough with a mixer, using special whisks for this. Pour boiling water over the raisins, which we drain after 5 minutes. Sprinkle the steamed raisins with flour and add them to the dough along with crushed walnuts. We put everything into prepared silicone molds, filling them only halfway with dough, and place them in a well-heated oven, up to 180 degrees. In 25 minutes our cupcakes will be ready!

The recipe for such simple muffins, prepared in silicone molds, will take a special place in your cookbook.

A simple recipe for chocolate cupcakes in paper tins

Ingredients:

• flour – 280 g;
• dark chocolate bar – 80 g;
• cocoa powder – 3.5 tbsp. spoons;
• granulated sugar -
• sour cream (25%) – 5 tbsp. spoon;
• eggs – 2 pcs.;
• butter – 85 g;
• baking powder for dough – 2 teaspoons.

Preparation

Pour granulated sugar into the softened butter, add chicken eggs, full-fat sour cream and beat everything until smooth with a mixer. Pour in baking powder, cocoa powder, pre-sifted flour, take a spoon and knead the dough well with it. To make the taste of the cupcakes richer in chocolate, we grate them using a coarse grater. dark chocolate and add it to the total mass, stirring everything thoroughly.

Since paper molds are mainly made of thin baking paper and when you put dough in them, they can become deformed, we recommend placing them in ordinary iron molds. Place dough in each paper mold, so that it is slightly less than half, and then place them together with the iron molds in the oven, heated to a temperature of 185 degrees, for 20 minutes.

Cupcakes, if desired, can be crushed on top.

A simple recipe for cottage cheese muffins in molds in the oven

Ingredients:

• wheat flour – 300 g;
• cottage cheese (non-fat) – 220 g;
• soda – 2/3 teaspoon;
• chicken eggs – 2 pcs.;
• milk – 150 ml;
• granulated sugar – 240 g;
• raisins – 75 g;
• margarine – 120 g;
• semolina– 30 g;
• vegetable oil – 2-3 teaspoons.

Preparation

Place cottage cheese and clean, washed raisins in a colander or sieve. In another bowl, combine the eggs and sugar and whisk them together. Add milk to them melted butter, mix everything and pour into a container with cottage cheese. Next, sift the wheat flour here and mix everything again, thereby getting the curd dough for the muffins. Now we put it in small metal molds, which we first coat with vegetable oil and sprinkle with semolina. We put the dough into half of the molds and send them to the oven, in which we set the temperature to 190 degrees. The cupcakes will be ready in 20 minutes.

Such simple cottage cheese muffins, baked in molds, which have become a thing of the distant past, bring back pleasant memories from our childhood.

THE WHOLE TRUTH ABOUT SILICONE BAKING Molds - + MANY RECIPES

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

Many housewives have already appreciated the ease of using silicone molds. These forms are made from chemically inert silicone that does not emit when heated. harmful substances- This is the 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 things are made from silicone kitchen utensils- 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 It was never. 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 the baking time is silicone molds almost the same as in regular ones. At least I didn't feel any difference. Please also note that the crust forms only on top, the bottom of the baked goods turns out moist.

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

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

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

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

. Rule 9

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

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

Recipes for small silicone molds

Recipe1

CHOCOLATE BISCUIT IN MICROWAVE IN 5 MINUTES

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

Chocolate lemon cake in silicone mold

Ingredients: 4 eggs;

half a pack of margarine;

1 cup of sugar;

1 cup sour cream (or yogurt)

2 cups of flour;

2.5 teaspoons baking powder;

1 bar of dark chocolate.

First you need to put the chocolate 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” ingredients.

summer cupcake option

Juicy blueberry muffin

200 g butter

200 g sugar

200 g flour

~ 200 g blueberries

4 eggs

1 tsp baking powder

2 tbsp. powdered sugar (for decoration)

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

Ginger - Lemon Cake

Required Products:

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

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

Almond cake in silicone mold

Ingredients: 4 eggs, 1 tbsp. Sahara,

3\4 cups starch,

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

3 tbsp. l. oils,

1 1\2 tbsp. l. vinegar,

1 tsp powder for cookies,

almond oil, 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!

Cake

For the dough: 2 tbsp. flour;

250 gr./1p. margarine,

1.5 tbsp. powdered sugar,

6 eggs

4 tbsp. spoons of butter,

2 tsp. cookie powder

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

2 tbsp. cocoa.
Grind margarine and powder with a mixer, adding one yolk at a time. Next, add flour and cookie powder, butter and grind. At the end, mix the dough with the whipped thick foam proteins. 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 slaked soda with vinegar, 1.5 tbsp. flour. Mix everything, add raisins, pour into a mold and bake at 180 degrees for about an hour. When cooled slightly, sprinkle with powdered sugar.

CAKE IN THE BREAD MAKER

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

Cupcakes in silicone molds 3 minutes in the microwave

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

4 tablespoons (tbsp) flour, 6 tbsp. sugar, 2 tbsp. cocoa, a pinch of vanilla - mix in a plate. Beat 1 egg and add to the plate, mix. 3 tbsp. milk, 3 tbsp. Pour the oil into a plate and stir. The consistency of the dough is similar to sour cream. Add 1/3 teaspoon of soda quenched with vinegar. Pour into silicone molds (half the mold!) and 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 appetite!

Recipes for large silicone molds

Cupcake Bear Barney

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

0.5 l. kefir,

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

Large silicone molds Quick recipe

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

Recipe for any large silicone mold

175 g sugar

175 g butter

175 g raisins

140 g eggs

240 g flour

1/2 tsp. baking powder for dough

a pinch of salt

Vanilla sugar

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

Lemon cake recipe fragrant baking

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

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

Vanilla cupcake in silicone mold

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

powdered sugar

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

Chocolate Valentine's Cake

Dough:

½ cup unsweetened cocoa powder

½ cup hot water

¾ cup flour

¾ teaspoon baking soda

½ teaspoon salt

4 large eggs

1 ¼ cups granulated sugar

¼ cup vegetable oil

¼ teaspoon cream of tartar

White Chocolate glaze:

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

1/3 cup milk

1 ½ cups unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 ½ cups (powdered) sugar

2 tablespoons unsweetened cocoa powder

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

Process:

1. Preheat the oven to 200 degrees Celsius Prepare a silicone heart mold or round shapes for the cake: 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 egg yolk becomes 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, fold gently chocolate mixture into the dough.

1. In another large bowl and using clean whisks, beat 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 dough into the prepared silicone molds and smooth the surfaces with back with a big 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. At the top of the steamer, 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, add another and put it back in the freezer for 5 minutes.
Then again 12 gr. Dissolve gelatin in the remaining milk and water (160 ml), add to the 3rd part (dark chocolate) and pour jelly into those parts.
Now just put it in the refrigerator for 4-5 hours. Remove from mold.
You can pour melted chocolate on top and sprinkle some nuts

Recipes for silicone molds

Recipe for baking in the shape of a Barney bear

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

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

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

Barney Bears Recipe

Ingredients (recipe ingredients):

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

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

Recipe:

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

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

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

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

Step 5: Melt chocolate in a water bath, or boiled condensed milk or chocolate-peanut butter should be injected with a culinary syringe into 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

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

A simple recipe for cupcakes in silicone molds

Ingredients (for 6 standard cupcakes):

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

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

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

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

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

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

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

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

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

Chocolate muffins in silicone molds

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

Ingredients

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

Preparation

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

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

Orange cupcake in a silicone heart shape

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

Ingredients

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

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

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

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

Cut the orange in half and squeeze out the juice.

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

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

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

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

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

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

Proven cupcake recipes for cooking in silicone molds

Children always expect something tasty from their mothers and grandmothers, even on weekdays, what can we say? Therefore, when organizing matinees, many parents carefully think through all the little things, and this is no exception. With a little time and effort, you can prepare excellent filled cupcakes in silicone molds, the recipes for which are presented below.

The kefir cake recipe does not require the housewife to have a complex composition of ingredients; often the milk sours and the result is yogurt. This product is great for creating. If the recipe below is supplemented with 1.5-2 tablespoons of cocoa powder, you get a recipe for a chocolate cake in a silicone mold.

Need to prepare following products power supply:

• Chicken egg - pcs.;
• Wheat flour (sifted) – 350 g;
• Kefir or yogurt – 0.2 l;
• Granulated sugar – 130 gr;
• A mixture of butter and margarine (35 g + 100 g);
• Lemon juice, or ½ teaspoon of vinegar to slake the soda;
• Soda – ½ teaspoon;
• A pinch of vanillin.

Cooking steps:

Beat the egg with kefir (yogurt) and sand with a mixer, gradually adding butter and margarine. Flour is introduced into the dough gradually, in small portions. When the mixture is well mixed, soda, a means for extinguishing it and vanillin are added there. All simple cupcake recipes in silicone molds assume a single algorithm of actions: heating the oven to a temperature of +180°C, kneading the dough and distributing it among the cells of the mold. Cooking time averages 45 minutes, but it is necessary to visually monitor the cooking process.

Finished products can be sprinkled with powdered sugar.

The recipe for a cupcake with raisins in a silicone mold involves the use of the following products:

1) Granulated sugar– 250 gr;

2) Chicken egg – 3 pcs.;

3) Sour cream – 200 gr;

4) Margarine – 100 g;

5) Vegetable oil – 2.5-3 tbsp. spoons;

6) Cocoa powder – 3 tbsp. spoons;

7) Wheat flour – 400-450 g;

8) Steamed raisins – 1 cup;

9) Baking powder – 2 teaspoons;

10) Vanillin - to taste.

Preparing the dessert is quite simple:

• Mix eggs, vanilla, sugar and baking powder;
• Melt margarine in a water bath;
• Mix butter, sour cream and margarine;
• Add the butter mixture to the egg-sugar mixture;
• Mix everything well;
• Add flour and cocoa powder;
• Finally, add raisins to the dough;
• Bake at +200°C for 25-30 minutes.

The recipe for a cupcake in a silicone mold can be slightly modified by replacing the raisins with cherries or any other dense berries.

Cupcakes with filling

Any filling can be added to the recipe for delicious cupcakes baked in a silicone mold - jam, fruit jam, any jam, etc. Ingredients for text:

1) Wheat flour – 2 cups;

2) Granulated sugar – 150 g;

3) Vegetable oil – 120 g;

4) Chicken eggs- 2 pcs.;

5) Kefir – 200-250 g;

6) Jam or other filling – 12-14 teaspoons (according to the number of cupcakes);

7) Soda – ½ teaspoon;

8) Baking powder – ½ teaspoon.

The recipe for making cupcakes with fruit and berry filling in a silicone mold looks like separate steps:

• Beat the eggs thoroughly with granulated sugar;
• Refined vegetable oil and kefir are mixed;
• The egg-sugar and kefir-oil compositions are mixed with each other;
• Flour, baking powder and soda are added to the mixture.

The finished dough is poured into molds, filling them halfway. Place 1 teaspoon of filler at the top, and a layer of dough on top. The dessert is baked at a temperature from +180°C to +200°C for about 20-25 minutes.

Orange or lemon muffins

The recipe for a large cupcake in a silicone mold differs from small muffins only in size, the composition of the ingredients is the same, and the proportions must be maintained. Below is the recipe for the dough in silicone form:

• Medium size orange – 1 pc.;
• Granulated sugar – 150 gr;
• Butter or margarine for baking – ½ pack;
• Chicken egg – 3 pcs.;
• Wheat flour - glass;
• Baking powder – 2 teaspoons;
• Vanillin – a pinch.

The cupcakes are prepared as follows:

• The orange peel is carefully removed from the fruit and rubbed onto fine grater;
• The juice is squeezed out - it should be from 50 to 70 ml;
• Margarine (butter) is ground with sugar and vanillin;
• Beat the eggs a little, mix first with the butter, then with the juice;
• Add flour, zest, baking powder into the mixture;
• Mix the ingredients thoroughly and pour into molds.

Preheat the oven to +180°C, cooking time – 20-25 minutes.

Important: if you replace the orange with a large lemon according to the recipe, you will get lemon muffins.

Baking cupcakes in silicone molds, the recipes for which are given above, allows you to get low-calorie desserts, because nothing sticks to the silicone surfaces; it is enough to grease them with a small amount of refined odorless oil.

Cupcakes in tins (simple recipe)

Delicious homemade cupcakes

I, like many adults, have a sweet childhood memory of simple Soviet muffins with raisins and cottage cheese muffins, which were sold in all canteens and delis. It was very tasty! Therefore, even now, as soon as I see rosy cupcakes with a wavy skirt on the counter... my hand reaches out to buy them.

Modern store-bought cupcakes from canteens and cafes still taste good, but those cupcakes sold in pastry departments seem to have shrunk in size and lost a little in taste. Something wrong is being added there. Do you think so too?

And after going to visit, where a friend treated me great cupcakes on soda with kefir and margarine, which she served hot with a generous portion of ice cream and a glass dessert wine, I decided to remember my childhood and prepare my own.

I baked 3 options: and kefir muffins: with butter(with candied fruits) and in vegetable oil (with raisins).

Cupcakes recipe

In general, friends, I’ve already told you a lot, let’s move on to the recipe for cupcakes in molds. I offer the simplest, inexpensive and very successful one - using kefir and vegetable oil. The taste is excellent, especially 2-3 days after preparation, when the kefir sourness appears. Just don't put it down.

Can be prepared in portioned molds or as larger muffins/pies.

Cupcake Recipes

I give you the composition options, the preparation process is the same.

1. Composition of kefir muffins

for approximately 24 serving cupcakes

This is the simplest, inexpensive and very successful composition - based on kefir and vegetable oil. The taste is excellent, especially 2-3 days after preparation, when the kefir sourness appears. Just don't put it down.

• Kefir (, matsoni, yogurt) – 2 cups;
• Eggs – 4 pieces;
• Sugar – 1.5 cups (for those with a sweet tooth – 2 cups);
• Salt - a pinch;
• Vegetable oil - 1 cup (230 g), if butter or margarine - 2 packs (400 g);
• Flour – 4 cups (approximately, focus on thickness – like sour cream);
• Soda – 1 teaspoon, slaked with vinegar or lemon juice/or a packet of baking powder;
• Vanilla sugar - a bag (optional);

2. Composition of curd lemon muffins

Girls, I recently baked it, it’s delicious! You don't need any filling for this cupcake batter. The taste is sparkling-curd, with a pleasant sourness. The muffins turn out quite sweet, but the lemon overcomes this sweetness and harmonizes the taste. Very juicy. Very tasty!

I took cottage cheese and kefir in half, but you can do it in other proportions, they are both sour. If you take more kefir, the dough will become more liquid - then more flour will be needed. If the cottage cheese is dry and you can do without kefir, then you will have to use less flour. Or add a little water (milk) to the dough.

• Cottage cheese (fat) – 0.5 cups;
• Kefir – 0.5 cups (add cottage cheese in a glass with kefir, if there is no kefir, you can just cottage cheese or sour cream);
• Lemon (you can have an orange) – 1 large (grate the whole thing, both peel and pulp, on a fine grater. Or grind in a blender);
• Eggs – 2 pieces;
• Sugar – 1 glass;
• Salt - a pinch;
• Vegetable oil – 1 cup (or 2/3, depending on your preference);
• Baking powder – 2 teaspoons;
• Flour - about 1 cup (the dough should be viscous and thick, like very fatty sour cream. Add flour if the dough is a bit runny).

How to cook

• Preheat the oven: up to temperature 180 C
• Make the dough: With combine butter and kefir (for cottage cheese: butter, cottage cheese, kefir and citrus fruits). Mix. Add eggs (beaten with sugar and salt). Stir. Gradually add flour, bringing the consistency of the dough to thick (like sour cream). Quench the baking soda with vinegar or lemon juice, add it to the dough, and mix. Add raisins or other dried fruits or berries. Mix again.
• Bake cupcakes: f Grease cupcake cases, fill them 2/3 with dough and place in a preheated oven. Bake the cupcakes on a shelf above average, temperature 180 degrees C (20-30 minutes). The finished cupcakes are golden brown on top and have a very delicious smell coming out of the oven.

Portioned cupcakes in silicone molds. Place 2 molds on a baking sheet for a total of 12 cupcakes. That is. The recipe requires 2 baking sheets.

You can check the readiness of a large cake with a wooden stick - pierce it in an inconspicuous place and take it out. If the stick has lumps of dough, the pie is raw; if it is smooth, it’s ready!

The cupcakes are ready!

You can add raisins, prunes or dried apricots to the muffins, candied fruits - 0.5-1 cup. Rinse everything first, soak for 20 minutes, rinse again and dry. Cut large pieces of dried fruit. Here's the Soviet one (with raisins).

Cupcakes with crumbled chocolate are good (break into small pieces), you can combine tangerine slices + chocolate, or put black currants, cheese, lemon or orange zest in the dough (video recipe for Greek yogurt cupcake with lemon and orange). There are a lot of options. Fantasize.

When to eat cupcakes

The finished muffins can be eaten immediately - hot (they will be crumbly and very fragrant), or cooled (covered with a towel or clean cloth) and eaten.

Or - cool, put in a bag, seal tightly and eat in 1-2 days or later. These muffins will be the most delicious, they will ripen, the dough will become more oily, and their characteristic sour-cheese taste will appear. fermented milk base, reminiscent of cottage cheese dough. Don't look away.

Delicious kefir muffins.

These are butter muffins. Delicious, but they turned out tastier with a vegetable one!

Which oil is better to use for muffins?

I decided not to use margarine on principle, so as not to doubt the quality of the product. And I realized that for biscuit dough For muffins, the best oil is vegetable (preferably olive) or margarine (the same vegetable oil).

Fatty drops of vegetable oil richly saturate the dough crumbs, making them juicier and somehow luxurious and savory. But butter (of the same weight or volume) does not cope with this task. To soak the baked goods well, you need to take 2 times more. It’s expensive and it’s not a fact that the dough for muffins with butter will turn out much better than cupcakes in vegetable oil.

In general, if someone wants to bake muffins with butter or margarine, take double the amount of butter, then it will be delicious (butter and margarine must first be melted and cooled). And for those who choose a simple, inexpensive way and a guaranteed good result - take vegetable oil (1 norm).

Cupcakes with baking soda or baking powder

Friends, the composition of the baking powder (backpulver, baking powder) includes the same soda and acidic additives (which, when combined with liquid and heated, react with this soda). Therefore, you can make the dough with soda (quenching it with vinegar or lemon juice) and with baking powder (simply adding it to the dough).

Soda begins to release carbon dioxide when it is quenched with an acidic liquid. That is, this seething mixture loosens raw dough immediately, at the moment of connection. Therefore, you need to immediately put the cupcakes in the oven so that the reaction does not go in vain. Although some housewives argue that the dough should be infused with soda and fermented (30 minutes or more), I do not really understand what the mechanism is, how such insistence is justified. If anyone can justify the need for this physical and chemical process, write, it’s very interesting to know.

If you use baking powder, the reaction with the release of gas begins only when the dough is heated in the oven. And only then the rising bubbles begin to loosen the dough.

A cross-section of a muffin with cheese and dill, you can clearly see the passages that air bubbles make, flying up and loosening the dough. Open the photo in a separate window and read the recipe.

What molds to take for cupcakes

Cupcakes are:

• in the form of a large pie (with or without a hole), in the form of a log (long box) - this is 1 pie for several servings;
• small portions, for 1 serving (like cakes or cookies).

The first shape is rectangular and deep, the second is for portioned round cupcakes, this was prepared by Marina in the recipe for Nut-Chocolate Cupcake.

Small cupcakes can be baked in almost all cupcake and muffin tins (cupcakes with filling) that have high enough sides (4-5 cm).

That is, the cake (both small and large) should not be flat and long, but voluminous - rolled into a ball, with a large internal space. And in terms of shape, strive not for a plane, but for a filled ball, cube or parallelepiped. Then inside your cupcakes there will be a lot of tasty and juicy cupcake pulp, and not dried out edges of the baked goods.

Therefore, for small cupcakes, traditional forms with wavy edges (large and small), molds for 6 or 12 cupcakes in the shape of hearts, roses, truncated pyramids or cones are perfect. And the most perfect shape for cupcakes - this is a mold in the form of a glass or coffee cup (as they were aptly called in English cupcakes - pie in a cup).

Turning the muffin tin over

Large muffins can be baked in deep forms for pies (sides no lower than 4 cm) - round, rectangular or square. Or in a mold with a hole, from which you can make cupcakes with a hole in the form of a wreath or bagel.

I baked this cake with prunes. Click on the photo to open the recipe.

Shape with or without hole

For a whole cake-pie with a large volume of dough, tall pans with a hole are good. The sides of the pan form an opening to allow tall pies and muffins to bake in the middle.

In a regular form, such a large, tall pie or cupcake will take a long time to bake; this must be done slowly and at a lower temperature (150-160 degrees) so that the sides and bottom do not burn, and the inside of the cupcake is not yet set.

And, anyway, you risk getting baked goods with heavily browned edges and a raw center. And in a mold with a hole, the center has already been taken out and hot air easily bakes the dough along the contour of this notch. Or do not fill the entire volume of a tall form without a hole, pour a little less dough so that its layer can be guaranteed to bake (focus on your experience + the properties of the mold and oven).

But small molds with a hole are not always suitable for baking small muffins. The space taken up by the hole often makes the sides of the cake too thin, and the baked goods may seem dry and tough. Therefore, for small portioned cupcakes, it is best to use simple molds without holes.

How to grease muffin tins

Silicone molds should be greased with vegetable or butter.

You can do the same with metal ramekins, porcelain cups, or other muffin tins.

Paper molds (disposable) are inserted into regular (reusable) molds and filled with dough. A ready-made cupcakes are obtained - each in individual packaging. Cute and comfortable. Photo: hstuart.dk

Large muffin pans can also be sprinkled with breadcrumbs, but for silicone this is not at all necessary (there is enough oil, nothing sticks to it anyway).

All portion forms for cupcakes you can lay out special disposable molds from parchment paper. Then you don’t need to grease the dishes, just insert the wavy pleated paper into the mold. And put the cake dough there. Paper folds give the cupcakes a beautiful corrugated shape, prevent them from sticking to the dishes and serve as an elegant wrapper for portioned baked goods.

How to pour cupcake batter into molds

During the baking process, the cupcakes grow and increase in volume. Therefore, the molds should only be filled 2/3 full with cake batter.

If your kesov filling is large, then you can lay it out like this: pour in 2/3 of the entire dough. Place the filling. Pour over the remaining 1/3 of the dough, as in (very tasty).

This is how we put the filling into a chocolate cupcake.

This is a cut-out chocolate cake with banana and prunes.

Which shelf should I bake cupcakes on?

Based on experience, it is better to place the cupcakes in the oven on a higher shelf. If you leave the pans with dough on the middle shelf of the oven, they run the risk of burning on the bottom and not having time to brown on top.

How to store cupcakes

Cupcakes without filling can be stored in tin can or in in a plastic bag quite a long time until they go stale (2-4 weeks, depending on how it turns out. If you don’t eat it). But the place should be cool, not hot. You can generally put them in the refrigerator over time.

And if the cupcakes are filled, the filling can ferment and spoil as in regular pies. Therefore, depending on the additives, the shelf life of the cupcakes may be reduced.

All our tips and cooking secrets apply to cupcakes prepared using this and similar sponge dough recipes. If you are making cupcakes from yeast dough, there will be other rules and tips suitable for yeast baking.

Bon appetit!

Cupcakes Capital

Cupcakes baked according to this recipe

These delicious cupcakes were baked in molds by Yulia Shpakova. Well done!

These delicious cupcakes were prepared by Victoria Yuksel. Well done! Vika reduced the amount of food by 2 times, she got 12 small ones + 1 larger one))