Cupcakes in disposable forms. Using paper cupcake pans. How to bake cupcakes in paper pans

Making paper cake molds with your own hands doesn’t cost anything. Although paper cake pans are not durable - each can be used only once - and look fragile, housewives often prefer them over flexible silicone or detachable metal pans. Weightless bags are easy to handle, cheap, environmentally friendly... And if you have a roll of baking parchment at home, there is no need to even go to the store.

Advantages and disadvantages

There are a whole host of advantages to lightweight disposable “cups” for baking:

• they do not need to be washed;
• they do not require separate storage space in a crowded kitchen cabinet;
• do not change the taste of baked goods, as happens with low-quality metal utensils;
• thanks to microperforation, they ensure the release of excess moisture;
• you can safely put the cake in paper form in the oven or slow cooker - despite its apparent fragility, the thin shell is not afraid of high temperatures;
• finally, the finished delicacy retains its freshness longer;
• If you use not homemade, but ready-made molds painted with thematic patterns, you will also receive a beautiful package in which you will not be ashamed to serve the baked goods or give them as a gift to someone.

The disadvantages of parchment cups include the inability to reuse them. But, given the more than affordable cost of the molds, this fact usually does not cause big problems.

Instructions for use

In order for the treat to be a success, you will have to learn a few rules

How to use ? Very simple.

• Fill them about halfway with dough.
• Place in a warm place away from drafts. Before going into the oven, the future Easter cake must “come up” and rise above the edge of the cup.
• Place the molds in an oven preheated to 180 degrees: large ones in depth, small ones closer to the door. You should not raise the temperature higher, otherwise the paper may char.
• Baking time is determined by the size of the baked goods. Usually it is 40-50 minutes.
• As soon as the top is browned, check the readiness of the cake by piercing it with a thin wooden stick. If it turns out to be dry, without traces of unbaked dough, you can turn off the oven.
• Do not remove the baked goods from the pan until ready to serve. In it, your Easter treat will not become stale, will not become damp and will maintain a neat appearance.

Do I need to grease paper cake pans with oil? There is no consensus among housewives here. Someone, without blinking an eye, excludes this stage from the cooking process and does not complain about the result. But most still prefer to lightly walk over the parchment container with a brush dipped in vegetable oil - this way you can be sure that the paper will not stick to the dough and will easily separate from it at the right time.

Delicate dough does not tolerate rough handling

Important: when baking Easter cakes in paper forms (however, in silicone and metal ones too), you need to handle the dough as delicately as possible. It can fall off even if you slam the oven door too hard! If this happens to the dough, don’t worry: let it sit a little longer and the yeast will do its beneficial work. But you shouldn’t hope that the Easter cake that has lost its shape will “gather its strength” during baking. Most likely, instead of a lush air slide, you will get something flat and incomprehensible.

Easter recipes for your piggy bank

You won’t be satisfied with theoretical reasoning alone, and you won’t get fragrant baked goods using them either. Let's arrange a culinary workshop on the topic “how to bake Easter cakes in paper forms”!

You will need:

• 700-900 g flour;
• 300 ml milk;
• 3 eggs;
• 250 g sugar + 70-80 g for glaze;
• 150 g butter;
• 30 g of fresh yeast (also called “live”);
• 150 g raisins;
• 0.5 tsp. lemon juice;
• 1 tsp. cinnamon;
• 200 g powdered sugar;
• small beets;
• a pinch of salt.

Housewives start baking Easter delicacies on Maundy Thursday

Preparation.

1. Crumble the yeast and pour into 100 ml of warm, but not hot milk.

2. Add 50 g of sugar.

3. In another bowl, pour the remaining milk over 200 g of sifted flour. Try to prevent lumps from forming!

4. Gently combine both mixtures and stir until smooth (this is easiest to do with a flat wooden spatula).

5. Cover the bowl with cling film, insulate it with a thick towel and leave it alone until the dough has risen to twice its original volume. Important! From the minute the yeast gets into the milk until the cake goes into the oven, you need to carefully protect it from drafts.

6. Melt the butter and cool slightly.

7. Pour boiling water over the raisins, let stand for 20-30 minutes, drain and dry with a paper towel.

If you use candied fruits, fill them with water at room temperature.

8. Separate the yolks from the whites. For now, put the whites in the refrigerator, and beat the yolks with 200 g of sugar and, without stopping whisking, pour the butter into them in a thin stream.

9. Add the beaten yolks to the suitable dough.

10. Sift about half of the remaining flour in a heap to give the baked goods airiness, make a depression in the center and pour the dough with the yolks into it.

11. Send swollen and dried raisins here along with cinnamon.

12. Start kneading the dough, gradually adding the last portions of flour as needed. Its exact quantity will have to be determined “by eye”: the future cake should not spread under your fingers or stick to the knife when you try to cut it, but at the same time it must retain its elasticity and delicate texture. Otherwise, the baked goods will be too heavy.

13. Finally, cover the bowl with the dough with cling film, wrap it in a thick towel and leave in a warm place for another 60 minutes.

14. It's time to take on the forms! Fill them with the appropriate dough to 1/3-1/2 height and... let stand for another 1 hour. Yes, making real Easter cake is a long process.

15. Place the molds in an oven preheated to 180 degrees for 40-50 minutes. It is advisable not to open the door again at this time, so that the capricious baked goods do not “deflate” due to temperature changes.

Let the finished baked goods sit in the oven for another quarter of an hour.

16. Beat the whites with sugar and lemon juice. And if you want your glaze to acquire a pleasant pinkish or red tint, add 1-2 tsp to it. freshly squeezed beet juice.

17. Grease the finished and completely cooled Easter cakes with glaze and sprinkle with colored sugar.

If you are using silicone, metal, or homemade foil pans, pour a little water on the pan before baking. The steam into which it will turn will prevent the bottom from burning and the top from cracking due to the fact that the crust has already “set”, but the inside still continues to bake and expand. With a recipe for Easter cakes in paper forms, this number will not work, but you can do something more cunning: place the forms on the oven rack, and place a baking sheet with water under it.

Video: Delicious Easter cake

We invite the most responsible and meticulous people to familiarize themselves with the master class from the “kuharochka Alina” channel. How to properly knead the dough, how to prevent the dough from sticking to your hands, how to bake Easter cakes in paper forms - the video will tell you everything.

Video: Easter cake in a slow cooker

Modern technologies have firmly entered our lives, making changes even to the recipes of traditional Easter delicacies. About 10 years ago, it would never have occurred to the housewife to “retire” the traditional oven - what would baking be without it?! And today this happens all the time. Take, for example, the experience of Marina Petrushenko, who shared with viewers of her You Tube channel an unusual recipe for making Easter cake in paper form in a slow cooker.

Video: How to make molds with your own hands?

Didn't have time or were too lazy to go to the store on time and were left without purchased molds? It's not a problem. Look how cleverly the host of the PEX Cooking channel got out of the difficulty!

And another great example from RecipeLand, proving that true craftswomen cannot be stopped by any difficulties!

And finally, just for inspiration, a few photos of Easter cakes in paper form.

With such a gift you will be welcome everywhere

The choice of baking dishes in stores is extremely wide

Some people like soft colors and strict lines

It is important that the paper does not stick to the baking

Preparing for the holiday takes energy and time, but it’s worth it

Practical advice on how to properly use silicone molds - interesting life hacks and recommendations for housewives.

Modern technologies are rapidly moving forward, improving and modernizing every area of ​​our lives. Cooking is no exception. Thanks to a variety of tools, devices, accessories, and new interesting ingredients, cooking becomes easier, faster and more interesting.

For example, previously heavy cast iron molds were used for baking, later they were replaced by lighter aluminum options, and now silicone ones are in greatest demand. A wide range allows you to purchase similar products in different sizes and colors. The baked goods are original, do not stick, and come out of the container easily. Such an invention has a lot of advantages, the main one of which is its reasonable price in comparison with other similar proposals. And the first question that housewives ask when they see such a miracle is whether it is necessary to grease a silicone mold with oil before baking and how to cook in it correctly? The opinions of culinary specialists are divided, which of them is right?

What are these products?

This is a universal container for baking a variety of flour products. In addition to their intended purpose, they are used for freezing food and desserts. All of them have a non-stick coating and can withstand different temperatures from -50° to +250°. Not a piece of baked dough remains on such a surface; after use, it is easily washed with running water and a sponge and is ready for the next use.

You can store such culinary assistants anywhere: they do not deform and do not take up much space. They can be placed inside each other, bent, rolled up, and if necessary, they instantly restore their original appearance.

What types exist

There are many types of similar products on the modern market: different in shape, size, purpose, color, pattern, smooth or embossed, and even with a removable bottom - they will become an indispensable thing in the kitchen. When there are several beautiful options available - for example, in the form of a big heart or a rose - making pies and cupcakes is always more willing and enjoyable. They are suitable for any type of kitchen equipment.

Is it necessary to grease a silicone baking dish and with what?

Since the material is non-stick, baking various confectionery masterpieces will require a minimum of lubricants, which means the dish will be as dietary as possible. You only need to lubricate it with oil for the first time, in order, as they say, to activate its properties. In the future, even after a long period of time, nothing should stick to the inside.

Cheap fakes made from low-quality raw materials can fail; the batter will penetrate into the pores and burn to the walls, then they will have to be lubricated with each subsequent use. Also, do not forget about the following nuances:

• Experienced chefs say that it is better to use odorless vegetable oil for the first moistening, but it is better to avoid using butter;
• If you wash products in a dishwasher, and not under a running stream from a tap, you will have to lubricate the bottom and sides after each wash.

Do I need to grease my silicone baking pan before each use?

Nobody forbids treating the surface every time. But not only will this not be beneficial in terms of practicality, but it will also significantly add calories to your desserts. Usually, housewives do this out of habit. Silicone does not allow baked goods to linger on the walls of the container, so only particularly complex molds that contain many small elements that, as a result of movement or deformation, can ruin the cake, are greased before cooking.

Life time

Despite all the advantages of these products, they, like all others, have their own specific service life. If holes, small holes, roughness or unevenness are found on the surface, it is better to replace them, since through defects, harmful substances or dirt can enter the dough first and then into the human body.

The period of use also depends on the operating and storage conditions of silicone containers. Rinse them with water after each use. Do not use hard sponges or brushes for washing, and then the uniform will serve you for many years.

How to choose the right one

Most housewives, wanting to expand their collection of kitchen utensils, make the initial choice based on appearance. But in the case of silicone molds, in addition to an attractive design and suitable size, you should pay attention to the following parameters:

• Silicone kitchen products must be made of high-quality material, and manufacturers provide true information about the composition not on the packaging or on a sticker. Request quality certificates indicating the product number - the seller is obliged to provide them to you upon request;
• The easiest and most reliable way to determine quality is to listen to their smell. If your sense of smell recognizes elements of rubber, plastic or other chemical compounds, it is better to refrain from such a purchase;
• in the case where initially the form did not have any odors, but they appeared when heated, do not use it for baking anymore - limit yourself to using it for freezing or as a regular container for food;
• Another simple and at the same time effective way is to bend the surface several times. With real silicone, white stripes will not form at the bend;
• After conducting tests, laboratory specialists found that products of bright colors, which contain more caustic dyes, are more harmful to human health. Therefore, if possible, purchase goods in light, calm, pastel colors;
• The country of origin does not play a special role. There are quality products in the USA, in China, and among domestic manufacturers. Choose proven, well-known brands and then the likelihood of falling for a dangerous counterfeit will be significantly reduced.

Cupcakes are one of the most common desserts for tea, so many different shapes have been invented for them: large, solid or ring-shaped, the lower diameter of which is within 10-12 cm. For muffins or cupcakes, predominantly small options with smooth or corrugated walls and diameter are used 5-8 cm.

Several types of silicone products are also used for cakes - patterned, in the form of hearts, snowmen, butterflies, etc., and detachable ones, which are practically no different from their metal counterparts, but are much more convenient.

Silicone containers for cookies are designed for fluffy versions, the dough of which requires a certain rise during the cooking process. Most often, confectioners adapt them for shaping and baking gingerbread cookies. Externally, these can be baskets or one canvas divided into identical cells.

To bake bread, a tall rectangular version is ideal, where the area of ​​the lower rectangle is slightly smaller than the upper one.

It is better to have several types in your arsenal at once - ring-shaped, with a hole in the middle, rectangular, small baskets for cupcakes. In this case, baking will be an easy and favorite pastime for you. In relief silicone molds with beautiful patterns, you can quickly create a masterpiece for the arrival of guests or delight children. Baked, flavorful pies do not require additional decoration.

How to use it correctly

Baking in a silicone mold is no more difficult than in a metal one:

• Before using the product, wipe it with a cloth - static material accumulates dust well;
• High thermal conductivity allows the dough to bake faster, so the cooking time may differ from what you are used to when baking in other materials. Typically, it is reduced to 20 percent;
• good manufacturers, as a rule, indicate on the packaging where the product should be stored, at what temperature it should be used - always follow the detailed instructions so as not to spoil it;
• Before removing the baked goods, let them cool thoroughly;
• do not cut the finished cake or cheesecake directly into the container - silicone is a soft material and can be easily damaged by cutting objects;
• don’t be afraid to turn it inside out to get a pie with a textured or intricately made, patterned surface;
• All particles of dough that remain after use can be easily removed with water and a cloth. Do not use various chemicals when cleaning;
• You already know how to grease a silicone baking dish.

What to place the product with baked goods in the oven

Silicone is a bendable and pliable material that is subject to deformation upon any contact with the hand. Therefore, you need to bake in them carefully and slowly. If ordinary ceramic or metal options can be simply placed on the oven rack, with silicone ones, it is better to refrain from this method. When moving, you can damage the dough, it will fall, in addition, the material heats up and working with it can be a difficult task. That is why the forms with dough are placed in the oven on a glass plate or tray. Besides:

• Fill containers with ingredients only after they have been placed on an appropriate surface suitable for baking;
• do not allow the silicone to come into contact with an open flame or hot oven walls - this can lead to their melting or, even worse, fire;
• If you plan to make a tall cake or sponge cake, keep in mind that when you lift the dough, the edge may bend. To protect yourself from such troubles, place the baked goods in a deep container of suitable diameter.

Are silicone molds harmful?

They are absolutely safe for human health. Even metal versions cannot distinguish themselves by such indicators. The medical silicone used in production does not absorb harmful substances or odors and does not emit the same when heated to high temperatures. When purchasing such cooking utensils, you can be sure that this is an absolutely environmentally friendly material.

However, one should not discount the fact that if manufacturing technology is not followed or low-quality raw materials are used, unscrupulous manufacturers can produce products that not only have poor quality indicators, but also cause direct harm to human health.

Often, “technical” silicone enters the markets, which is mass-produced in order to reduce the cost of the product. At the slightest heating, such products begin to release harmful toxins, which enter the human body with the air and food cooked inside. Therefore, it is worth using the basic purchasing rule: do not skimp on your own health, a good product simply cannot be cheap. Buy baking tools from trusted, reputable manufacturers whose products are popular, tested in special laboratories, improved and certified. This is especially important if you are planning to prepare treats for children.

Results

Now you know whether silicone molds need to be greased with oil, how to cook in them correctly and basic care rules. Once you try to bake cupcakes or a pie in such a container at least once, you will no longer want to use any other options. Lightweight, flexible, of various designs and with any patterns, and at the same time quite inexpensive - they will quickly become familiar to you. You will never spoil the cake - everything, even the smallest details and designs, will easily separate from the walls without leaving marks. Cooking in such a cookware is a pleasure.

Therefore, you don’t need to grease paper cupcake pans, but you do need to take care of a stand for them. This will help the shapes not to spread under the weight of the dough and ensure even and neat baking. Although there are also molds on sale that do not need stands (tulips).

Step 6: prepare the dough.

Bake the cupcakes at 180 degrees for about 15 minutes (or a little longer, until golden brown). Cupcakes are great! I'm 12 years old and I love baking treats. Plus, Halloween is coming soon and these cupcakes can be decorated to look like monsters! I made it into molds, filling it about 2/3 full. The dough rises very well, next time I’ll put in less.

Attention: when making muffins, it is better to use seedless raisins.

Muffins are a favorite baked product for children and adults. The cupcakes are always the same and the tops don't crack during baking. Place the cooled muffins in a plastic bag for 30-40 minutes. They will become soft, as good as store-bought ones. I baked cupcakes for my future mother-in-law, and there’s almost nothing left!

Features and preparation of molds

Thanks to it, you don’t have to peel off the stuck dough from the iron pan or think about what to serve fresh baked goods to your guests. Sift 300 grams of flour and pour it into a bowl. Add a packet of baking powder there. If you don’t have ready-made disposable baking dishes on hand, then use our recommendation and make it yourself. Making a paper muffin tin is very simple - cut a circle out of parchment or baking paper, immerse it in water for a while, and then stick it around the outside of the metal tin frame. Fill the cake pans with the mixture and then place them in the preheated oven. A paper muffin tin will help you out during the holidays, when it is customary to decorate all homemade baked goods and sweets.

They do not require special preparation and go well with baked goods. Metal molds need to be greased with oil, preferably vegetable oil, before filling in the dough. They do not need pre-treatment, but they do require a special stand.

Passing by fresh baked goods in the supermarket, we cannot miss the shelf with sweet and fragrant cupcakes. You can make a small surprise by placing fresh or frozen berries or pieces of dried fruit on the bottom of the mold. This recipe for small muffins has been known for centuries. They need to bake for about 20 minutes. Readiness can be checked using the method described above. This delicacy can be served either warm or already cooled with sour cream, fruit sauces or powdered sugar.

Yes, I agree, not a very good photo. I baked them not long ago and prepared another photo to replace them. Hello Nina. I am inclined to think that the paper from which the molds were made was not intended for baking, but for laying out finished products. It seems to me that it will withstand even very rare dough - it will not soften. I don't see any other reasons. Try buying other molds. And then a friend recommended Ukrainian molds made from food parchment. This was my first time making muffins and they turned out great!

Nowadays, cupcakes are as popular as cakes. They take pride of place in candy bars at birthdays and other celebrations. The variety of flavors of this pastry and its fillings allow everyone to find their favorite dessert.

Since baking them is absolutely easy, homemade muffins made from high-quality and fresh ingredients can compete with store-bought sweets.

Various types of molds are used for baking: metal, silicone and paper. The latter are especially popular because they are inexpensive, disposable, microwaveable, and baked goods never burn.

Having studied the rules for using paper molds along with the secrets of perfect baking and choosing a recipe to your liking, you can safely delight your home with aromatic delicacies.

Do paper molds need to be greased?

The first question that interests housewives who decide to bake cupcakes in paper molds for the first time is whether they need to be greased. It is rare, but you can still come across advice that paper molds should be sprayed with cooking spray or greased with vegetable oil before placing dough in them so that the baked goods come off the paper more easily.

But practice shows that such manipulations are a waste of time and oil. Typically, the molds are made of paper, similar in properties to baking parchment, and there is enough oil in the dough itself so that the finished cake can be easily separated from the mold.

Therefore, you don’t need to grease paper cupcake pans, but you do need to take care of a stand for them. This will help the shapes not to spread under the weight of the dough and ensure even and neat baking.

Such a stand can be a metal or silicone mold of a suitable size. Although there are also molds on sale that do not need stands (tulips).

The simplest recipe

The ingredients for this recipe will not be difficult to find in any kitchen, and you can prepare cupcakes using it without having any special culinary skills. In the proposed version, raisins are added to the dough, but they can be replaced with nuts, candied fruits, pieces of chocolate or M&M's dragees.

Baking steps:

Vanilla cupcakes with raisins in paper molds, decorated with cream on top

Cupcakes or fairy cakes are the name given to small cupcakes in paper molds, decorated with cream on top.

Prepared by an experienced art pastry chef, they can be real works of art, but in your home kitchen you can create, if not a masterpiece, then simply beautiful and tasty cupcakes without complex decor.

For vanilla dough you will need:

• 125 g sugar;
• 125 g butter;
• 2 eggs;
• 10 g baking powder;
• 30 ml milk;
• 125 g flour;
• vanillin (powder, sugar or essence) optional.

For curd cream with white chocolate you need to take:

• 200 g butter at room temperature;
• 200 g white chocolate;
• 250 g cottage cheese;
• 150 g powdered sugar.

Preparing these cupcakes will also not take more than 1 hour.

The calorie content of baked goods decorated with curd cream will be 433.3 kcal/100 g.

Progress:

1. It is better to start cooking not with cupcakes, but with cream for decorating them, since it will take some time to stabilize. Therefore, you first need to melt and cool the chocolate to room temperature;
2. Beat soft butter with powdered sugar until fluffy, this will take about 5 minutes. Then, without ceasing to beat, add chocolate, a tablespoon at a time, and then cottage cheese, grated through a sieve, in small portions;
3. Place the finished cream in the refrigerator while the cupcakes are baking;
4. To make the dough, add sugar, vanilla and milk to soft butter. Beat everything with a mixer until the sugar grains are completely dissolved. The mass should become fluffy and slightly lighter;
5. Separately, beat the eggs until soft peaks form, then gently fold them into the butter mixture;
6. Add flour mixed with baking powder to the liquid ingredients and knead into a thick dough. Fill the paper molds ½ full with the resulting dough and bake the cupcakes in the oven at 190 degrees. Baking will take approximately 20 minutes;
7. Pipe cream caps from a pastry bag or syringe onto the cooled cupcakes. As an additional decoration, they can be decorated with confectionery sprinkles.

Mini Coffee Cupcakes Recipe

It turns out that you can get a boost of energy not only from a cup of coffee, but also from a piece of cake, if it is a coffee cake.

Since a ready-made strong drink is added to the dough, to prepare these baked goods you can use not only freeze-dried or instant coffee, but also brewed natural coffee without grounds. You can also add a little cocoa to the dough for a richer color.

Mini coffee cupcakes include:

• 100 g margarine;
• 100 g sour cream;
• 75 g sugar;
• 2 chicken eggs;
• 25 g instant coffee;
• 10 g baking powder;
• 70 ml water;
• 300 g flour;
• 1 pinch of cinnamon.

You can create this coffee bliss in just 40 minutes.

This “charge of vivacity” contains 299.7 kcal per 100 g.

Sequencing:

1. Make strong coffee. In this case, pour boiling water over the instant drink and cool;
2. In a separate container, mix dry ingredients: flour, baking powder and cinnamon. Sift the resulting mixture several times so that the cinnamon and baking powder are evenly distributed in the dough;
3. First grind margarine at room temperature with sugar, and then mix in the eggs one at a time;
4. Pour the coffee, which by this time has already cooled down, into the oil mixture and stir thoroughly;
5. Then gradually add the mixture of dry products and, using a mixer or an ordinary tablespoon, knead a thick, non-flowing dough;
6. Fill small paper molds with dough, no more than 1/3 full, and bake at 200 degrees until done. This will take 20 to 30 minutes.

Chocolate muffins with curd filling

The magical aroma of chocolate cupcakes, which beckons you to bite off even a small piece, and the pleasant surprise in the form of a delicate curd filling inside will make you forget about all diets.

Perhaps such a dessert is too high in calories for every day, but when you want to have a small celebration, this is just the thing. You can reduce the number of calories in baked goods if you use cottage cheese with 0% fat content.

For the chocolate-curd holiday you will need:

• 2 eggs;
• 200 g sugar;
• 100 ml sunflower oil;
• 200 ml kefir;
• 20 g baking powder;
• 100 g cocoa powder;
• 350 g flour;
• 200 g tender cottage cheese;
• 50 g sour cream;
• 50 g powdered sugar;
• 1 pinch of vanillin.

On average, baking will take up to 1 hour.

Calorie content of baked goods – 303.4 kcal per 100 g.

Algorithm of culinary processes:

1. For the dough, you need to mix the dry and liquid ingredients separately, so in a separate bowl, sift the flour, baking powder and cocoa powder several times;
2. In another bowl, beat eggs with sugar, pour in vegetable oil and kefir, mix everything well;
3. Pour the resulting mixture into the dry ingredients and knead into a thick chocolate dough;
4. For the curd filling, beat the cottage cheese with sour cream and powdered sugar in a blender. If you don’t have such an assistant in the kitchen, you can rub the cottage cheese through a sieve and use a fork to mix it with the rest of the products;
5. Place 1 tablespoon of dough on the bottom of each paper cake pan, 1 teaspoon of filling on top in the center and cover it all on top again with 1-1.5 tablespoons of chocolate dough;
6. The cupcakes should be in the oven for 20 minutes at 200 degrees for the baked goods to bake.

Picnic time is approaching - take note of the recipe, we have prepared several delicious sauce options that will make the meat even juicier and more original.

Royal gooseberry jam - with a rich honey taste.

Take note of the classic canned tuna salad.

Unusual meat muffins with cheese

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

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

Meat muffins include:

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

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

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

Preparation:

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

Muffins are quite high-calorie baked goods, since the dough always contains enough butter or margarine and sugar. Thanks to this, they do not go stale for a long time, and this is their main difference from muffins, which are baked from delicate biscuit dough.

What is better to use for the dough: butter or margarine? Discussions on this topic will continue for decades to come.

Some will claim that margarine is pure trans fats that are harmful to health, while others will claim that butter is pure cholesterol. Everyone must decide for themselves what to choose, but when choosing products, you need to make sure that they are fresh and of high quality.

The easiest way to decorate cupcakes in paper molds is to sprinkle them with powdered sugar, but you can also make fondant or your favorite cream for decoration. This will make the baked goods brighter and more beautiful.

The molds are filled halfway or 1/3 with dough, depending on whether you need to get a perfectly flat surface or whether a small cap is welcome.

Do you want to please your sweet tooth with cute little cupcakes for tea (coffee, cocoa, cappuccino?) But at the same time, after drinking tea, you have absolutely no desire to scrub off the iron molds for baking these same cupcakes with a washcloth? You can understand perfectly well: after all, it’s one thing to wash a large cake pan, and quite another thing to clean two dozen molds from stuck dough. And it also happens that the cupcakes don’t want to be taken out at all - even if you eat them straight from the molds!

What should you do, really forget the taste of homemade cupcakes and buy baked goods in the store? 😀 Let's buy something else there that will help solve all the above problems. Namely – paper baking dishes!
Paper baking pans are successfully used by professional confectioners. Please note: all store-bought cupcakes and muffins are sold in paper cups!

These molds are intended for one-time use, but, unlike silicone ones, which are sold in 5-6 pieces per set, there are a lot of them! The molds are sold in sets of several dozen pieces, and they are absolutely inexpensive.

Looking ahead, I will say that out of all the variety of baking molds, I prefer silicone ones - because they come in a wide variety of shapes, it is very easy to take out baked goods. However, you still need to find a high-quality silicone mold! And paper ones are definitely environmentally friendly :)

The advantages of paper forms are obvious.

Firstly, they are easy to use. No more scooping out stuck baked goods with a knife and then cleaning iron molds until you drop! Just carefully remove the paper from the bottom and sides of the cupcake - and eat to your health!

It is very convenient to take baked goods in paper forms out into nature or for a walk. Take the piece of paper and eat, even if there is no place to wash your hands: it’s very hygienic!

Secondly (or is this already the third?), paper molds do not need to be greased. Imagine how much vegetable oil you will save, for example, in a year!

Paper forms, as I wrote above, are made from environmentally friendly materials, and this is another advantage of them.

One of the disadvantages is that for baking in paper forms it is advisable to have a special stand, but I don’t know what it’s called - the fact is that the paper does not hold its shape well, and the cupcakes are deformed when baking, they are not as smooth as in iron or silicone forms. Therefore, paper molds need to be placed in metal “nests”; I will write about this in more detail below. And another thing is that you can only use the paper form once.

Paper cupcake recipe

I offer a simple recipe for homemade cupcakes in paper molds.

Take 2-3 eggs, a little half a glass of sugar, grind. Add 3 - 4 tablespoons of mayonnaise or sour cream (or you can have equal parts of both, but with sour cream, of course, it’s healthier!), 1 teaspoon of baking powder (or mix soda with flour, and pour a spoonful of lemon juice or apple cider vinegar into the dough). Stir, pour 100 g of melted butter into the mixture. Mix again, add flour (to make a thin dough - like sour cream), and add washed raisins (the more, the tastier!).

Fill the paper molds - attention! - half, maybe 2/3, but no more, as the cupcakes will rise.

Update! Over time, I understood how to make sure that cupcakes in thin paper molds do not deform during baking. I place a paper mold in a silicone and metal mold, and then fill it with dough. This method has many advantages: firstly, the cupcakes retain their shape; secondly, the dough does not come into contact with silicone; thirdly, the cupcakes are easy to get; fourthly, reusable forms are much easier to clean. Another way from readers is to put paper forms one inside the other, then the structure is more rigid and the cupcakes hold their shape better.

Paper molds are very thin compared to iron ones, so the baked goods will be ready very quickly! But thin paper walls also have a drawback: during the baking process, the cupcakes may take on a not entirely round shape... In order for the baked goods to turn out neat, mold manufacturers advise placing the molds in a tall iron pan, and only then filling them with dough.

Then place the pan or baking sheet in the preheated oven.

After 20 - 25 minutes, try: does the wooden stick remain dry when you try it, and have the tops of the cupcakes become golden brown? It's time to get it!

The paper can be easily removed from the cooled cupcakes. Bon appetit!

You can try a variety of recipes: cupcakes with raisins and nuts, vanilla, chocolate, biscuit. With such wonderful molds, even the most delicate dough can be made!

Cute, beautiful and delicious cupcakes will certainly surprise your family and guests! They will wonder where you bought such a yummy... and you will smile mysteriously. Then, after tea, reveal your secret! Let your friends be convinced of the benefits of paper baking cups by trying to bake something unusual.