A cupcake with milk is a recipe thanks to which you can cook airy and delicate pastries without much hassle.
Especially successful are such cupcakes with raisins.
Having spent quite a bit of time, you will get a fantastic result.
Cupcake with milk recipe - basic principles of preparation
To make a cupcake in milk, you will need flour, eggs, granulated sugar, soda or baking powder, butter and, of course, milk. Flour is combined with baking soda or baking powder.
The eggs are breaking. The yolks are carefully separated from the proteins. Yolks are added to milk and mixed well, and whites are whipped in a dense foam, gradually pouring sugar. Butter is melted, or left for some time at room temperature, so that it becomes soft. Combine butter, whipped proteins and milk with yolks in a deep bowl. Gently mix, gradually adding flour. It should be a fairly thick dough.
At the final stage, you can add dried fruits or nuts to it. Then the dough is laid out in a greased form, or in silicone molds.
Muffins are baked in milk at 180 ° C. It is advisable not to open the oven for the first half hour so that the pastries do not settle. Prepare a cupcake for half an hour.
Before serving, muffins are decorated with icing and icing sugar.
Recipe 1. Wet Cupcake with Milk
Ingredients
Dough
flour - five tbsp. spoons;
salt - a pinch;
semolina - 125 g;
vanillin;
white sugar - 100 g;
four eggs;
lemon juice - half a teaspoon;
baking powder - 10 g;
vegetable oil.
Milk filling
half a glass of granulated sugar;
375 ml of milk.
Cooking method
1. Turn on the oven 180 degrees. Break the eggs into a deep bowl and beat them until smooth with a whisk.
2. Combine flour with baking powder, salt, sugar, semolina and vanilla. We mix. We continue to whisk, gradually introducing the dry mixture, until the dough acquires a homogeneous consistency without lumps.
3. Grease a deep baking dish with oil. We spread the dough in it and put it in the preheated oven for 25 minutes.
4. While the cake is baking, let's prepare the filling. In a stewpan, heat the milk, add sugar and stir until it is completely dispersed. Cool the fill and place in the refrigerator so that it finally cools down.
5. As soon as the finished cupcake was taken out of the oven, immediately pour it with milk filling. We leave the baking for half an hour so that it is well saturated. Do not look that the liquid is too much, it is gradually absorbed.
6. Cut the cake into pieces and serve with hot or cold drinks.
Recipe 2. Quick milk muffins in the microwave
Ingredients
chocolate chips - 80 g;
flour - 100 g;
on the tip of a vanillin knife;
sugar - half a glass;
Refined lean vegetable oil - 100 ml;
Cocoa - 60 g;
milk - 80 ml;
egg;
cherry.
Cooking method
1. Pour all dry products into the mug and mix.
2. Drive in the egg and mix again.
3. Pour in butter, milk and add vanillin. We continue to interfere until a homogeneous consistency without lumps is obtained. At the end, add the chocolate chips and mix for the last time.
4. Put the mug in the microwave. We bake at a capacity of 800 - four minutes, at 750 - five minutes, at 700 - seven minutes. We take out the finished cupcake from the mug and serve with milk or fermented baked milk.
Recipe 3. Cupcake in milk with chocolate
Ingredients
sunflower oil - a glass;
500 g flour;
5 g of baking soda;
a pound of sugar;
four eggs;
cocoa - 80 g;
a pound of sugar;
chocolate bar;
milk is a glass.
Cooking method
1. Combine the flour with cocoa. Sift the resulting mixture through a sieve into a bowl.
2. Beat eggs with sugar and combine with the dry mixture. Pour milk and refined butter here.
3. Beat with a mixer until smooth. Make sure there are no lumps. Quench the soda with vinegar and add to the dough. Shuffle.
4. Put the dough into the mold, grease it with butter, and put in the oven for 45 minutes. Bake at 180 degrees.
5. Break a bar of chocolate into pieces, put in a bowl and add a little milk. Place it in a water bath and melt the chocolate.
6. Remove the finished cupcake from the oven and pour it over with melted chocolate. Cool slightly and cut into slices. Serve with fermented baked milk or kefir.
Recipe 4. Marble muffin in milk with raisins, nuts and nougat
Ingredients
360 g butter;
300 g nut nougat with raisins;
300 g of granulated sugar;
2 packs of vanilla sugar;
30 g of cocoa;
salt;
175 ml of milk;
six eggs;
baking powder bag;
600 g flour;
80 ml of brandy or rum.
Cooking method
1. Beat eggs in a bowl, add white and vanilla sugar to them, beat with a mixer until foam appears. Then add a pinch of table salt and pour in cognac or rum. Continue whisking until smooth.
2. Sift the flour into the mixture by combining it with a baking powder. Pour in milk and beat until a sufficiently thick dough is obtained. Preheat the oven.
3. Separate a third of the dough into a separate bowl and add cocoa. Shuffle.
4. In a deep silicone mold, first place light, and then chocolate dough. Swipe with a fork to create a "marble pattern." Place the cake in the preheated oven for an hour.
5. Transfer the nougat to the stewpan, add half a glass of water and place in a water bath. Hold until it is fully dispersed.
6. Remove the cake from the oven and pour over the nougat. Serve with hot or cold drinks.
Recipe 5. Cupcake in milk with the aroma of coffee in the microwave
Ingredients
instant coffee - 5 g;
vanillin - 2 g;
wheat flour - 80 g;
baking powder - at the tip of a knife;
granulated sugar - 80 g;
egg;
milk - 50 ml;
Cocoa - 50 g.
Cooking method
1. Combine flour with sugar, baking powder, instant coffee and cocoa. Stir everything with a fork.
2. Gradually pour the milk, continuously mixing. Then add the egg, vanilla and butter. Mix, achieving uniformity.
3. Grease the cup with fat, pour the dough into it and send it to the microwave. Cook at maximum power for 90 seconds. Serve muffins with vanilla ice cream.
Recipe 6. Cupcake in milk without eggs
Ingredients
900 g flour;
cinnamon - st. spoon;
300 ml of milk;
a pinch of table salt;
100 g of granulated sugar;
a pinch of vanillin;
85 ml odorless vegetable oil;
baking powder - 6 g.
Cooking method
1. Combine flour with baking powder.
2. Pour milk into a separate bowl, add granulated sugar, cinnamon, salt, vanillin and refined oil. Preheat the oven to 180 C.
3. In the resulting mixture, gradually pour the flour, whipping with a mixer, until a thick, uniform mass is obtained.
4. Lubricate the cake pan with butter. Pour the dough into it and set it to bake in a preheated oven for forty minutes.
5. Take the finished cupcake out of the oven and place the mold in a container of cold water for a few seconds. Take the baking dish out of the mold. Garnish with icing sugar or chocolate icing.
Recipe 7. Milk muffins with butter cream and lemon curd
Ingredients
Dough
80 ml of milk;
half a packet of butter;
3 g of baking powder;
125 g of granulated sugar;
half a glass of flour;
two eggs;
30 g chopped lemon peel.
Butter cream
250 g of mascarpone cheese;
150 g of heavy cream;
100 g of powdered sugar.
Lemon Curd
four eggs;
zest and juice of four lemons;
350 g of white sugar;
butter - 100 g.
Cooking method
1. Cooking lemon curd. Wash lemons, wipe and remove the zest with the smallest grater. Cut in half and squeeze the juice. Put the zest and juice in a metal bowl, add eggs, sugar and butter. We put the bowl in a water bath and cook, stirring, until the sugar dissolves, and the mass slightly thickens. Filter, cool and place in the refrigerator.
2. Preheat the oven to 180 degrees. Cover the cupcakes with parchment or grease with butter.
3. Beat soft butter with sugar and lemon zest until lush. Add two eggs and continue to beat for another couple of minutes. We gradually introduce flour with baking powder into the oil mixture and knead well so that there are no lumps left. Pour milk into the resulting mass and mix.
4. Lay out the dough with a spoon in the molds. Put them in the oven and bake for 20 minutes. Muffins are removed from the oven and placed on a wire rack to cool.
5. Cooking cream. Using a mixer, beat mascarpone with icing sugar until splendid. In a separate bowl, whip the cream into a dense foam. Add the whipped cream in a mascarpone and continue to whisk at low speed. Cover the dishes with cream and place in the refrigerator.
6. Using a teaspoon or apple core remover, make a recess in each cupcake. Fill with lemon curd and close with cut dough.
7. Put the cream in a pastry bag or syringe. Put the cream on the muffins, closing the peeling dough.
Cupcake on milk - tips and tricks
Remove cupcakes from molds only after they have cooled.
Whipped proteins are added to the dough only after flour.
To make the dough fragrant, add vanilla or cinnamon to it.
A cupcake will be softer and more tender if, instead of one egg, two yolks are added to the dough.
Add a little starch to the cupcake so it stays fresh for a long time.
