Quick baking at home doesn’t have to mean pancakes, pies or those boring puff pastries made from frozen dough. It can be elegant in appearance and unusual in taste. The secret is in the filling. If you prepare muffins at home with different fillings, but according to a standard recipe, you can get a new taste in each new delicacy. Preparation takes no more than half an hour, including kneading the dough.
Required Ingredients
Usually sweet small cupcakes with filling are divided into three types: chocolate (cocoa is added to the dough), fruit (fruit essence) and vanilla. The vanilla muffin recipe is quite simple and is based on a butter sponge cake, which is baked in small portions in special paper molds of small diameter (no more than 5 cm).
To prepare you need to take:
- 4 eggs;
- 220 grams of granulated sugar;
- 190-200 grams of butter;
- 450 grams of wheat flour;
- 120 ml milk;
- 12 grams of baking powder for dough;
- 2 grams of vanilla.
You will also need a sweet filling to your liking. Which one to choose is up to your taste.
Strawberry Vanilla Quick Cupcakes in the Microwave
If you want to pamper yourself and your family with a great dessert that will only take you a few minutes to prepare, then use this recipe. For the dish we need the following components:
- butter (pre-softened) - 1 tbsp. spoon;
- one chicken egg;
- granulated sugar - 2 tbsp. spoons;
- vanillin - half a teaspoon;
- flour - a quarter cup;
- baking powder for dough - 1 teaspoon;
- cinnamon - half a teaspoon;
- diced strawberries (you don’t have to use fresh ones, you can use frozen ones) - a couple of tablespoons.
Cooking instructions
So, to make a delicious quick cake in the microwave, first you need to combine all the ingredients in a bowl, except for the strawberries. All components should be whisked (best done with a whisk) until you get a homogeneous mass without lumps. Then carefully add strawberries into the dough. Next, grease the mug with oil and pour the resulting mixture. It is necessary to fill the mug no more than two-thirds so that the dough does not leak out during the rising process.
Now we can put our future dessert in the microwave. It should be cooked for 75 to 90 seconds on high power. At the same time, it is necessary to control the process, because everyone’s technique is different. So, for some, a quick cake will be ready in just 1 minute, while for others it will take more time. When the dessert is ready, remove it from the microwave and leave to cool. At this time you can start glazing.
To prepare it, we need melted butter (1 tbsp), a quarter cup of powdered sugar, a quarter teaspoon of vanilla and milk or cream (1 tbsp). We connect all the components.
Then we cover our finished cake with glaze. This can be done either directly in the cup or by carefully transferring the dessert to a saucer.
Kneading and baking
The dough for vanilla muffins is prepared in this way: first, soften butter must be ground with sugar and vanilla into a fluffy mass, and then beat into it one egg at a time, kneading the mass well each time. Sift the flour and combine with baking powder, add to the butter and knead the dough, stirring vigorously with a spoon so that there are no lumps. At the very end, pour in the milk. The dough will be quite thick, reminiscent of sour cream from the refrigerator. Place paper baking cups on a baking sheet at a close distance - they will prevent the vanilla muffins from spreading during the heat treatment process. Fill the molds halfway with dough, then add each filling and cover with the rest of the dough. It is worth remembering that when baking the dough increases by almost half, so the mold should be filled two-thirds full. Otherwise, the baked goods will not look very pleasant, although this will not affect the taste in any way.
Place the baking sheet in the oven and bake the cupcakes at a temperature of 190-200 degrees until done. This usually takes no more than twenty minutes. The surface of the muffins may crack slightly. This happens often, so there is no need to be upset. A little buttercream swirl or frosting will save the day and turn a simple muffin into a pretty cupcake.
Basic tips for making vanilla cake
There are a few secrets to follow:
- The dough should not be thick. It should be soft, even slightly runny.
- The ingredients should be at room temperature when mixed, so they must first be removed from the refrigerator.
- Ready baked goods should be removed from the molds only after they have cooled.
- The cupcakes are baked in the oven for at least one hour.
- Temperature – 200 degrees.
- The flour for the dough must be sifted.
- Do not look into the oven for the first 15 minutes! This important rule must be followed so that the dough can heat up and rise sufficiently.
Vanilla cupcakes are distinguished by their sophistication and tenderness. They are prepared from thin biscuit dough. The resulting baked goods are soft and airy.
When ready, the baked goods can be coated with glaze, cream, or sprinkled with coconut or powdered sugar.
Muffin filling options
Even without filling, these mini-cupcakes are very tasty, but to diversify them, you can use the following options:
- Fruit jam, marmalade or marmalade. Strawberries and raspberries are considered the ideal combination with vanilla flavor, but you can experiment by choosing orange or plum jam.
- Fresh berries or pieces of fruit, maybe even mixed together. If there is a suspicion that the filling will be sour, then when kneading the dough you can increase the dose of sugar, thereby compensating for this deficiency.
- Boiled condensed milk.
- Thick marmalade.
- Chocolate. Break the tile into pieces, which are placed in the dough when shaping the products.
- Custard based on milk and without butter, which is used for layering cakes.
- Inexpensive candies such as “Toffee”, “Cow” or “Chamomile”. By cutting each into two parts, you can get an excellent filling for a vanilla muffin.
Muffins can be combined with different fillings. It all depends on your individual preferences. When the finished products have cooled a little, their top part can be sprinkled with powdered sugar or covered with icing, sprinkles for Easter cakes, or left without decoration.
Vanilla muffins are usually not covered with cream - this is the privilege of cupcakes (which, in fact, is the difference between these two desserts).
Recipe No. 2. Tender
Great simple cupcake recipe! Quick and easy to prepare.
Ingredients
- butter – 100 gr.
- sour cream – 200 gr.
- eggs – 3 pcs.
- flour – 300 gr.
- sugar – 200 gr.
- salt - 1 tea. spoon
- soda - 1 tea. spoon
- vanillin – 0.5 g.
- a little powdered sugar
- if you wish - some nuts and raisins
Cooking method
First, grind the sugar and butter. Break the eggs, add sour cream, vanillin and salt. Beat well with a mixer. After this, add soda and flour, continuing to stir. Now you can add nuts and raisins to make our cake “vitamin-rich.” The dough came out thick.
Pour the dough into a pre-greased pan. Many people like to eat small cupcakes that do not need to be cut, but served “as is.” Such housewives love to cook in small openwork molds. In any case, put our form in the oven, preheated to 180 degrees. Bake for 25 minutes. Let's see how brown the cupcake is. If it is already brownish, check with a toothpick as described above.
The main thing is not to overcook, otherwise the cake will become dry. If you realize that the cake is baked, remove it from the “oven” and wait for it to cool in the mold. Sprinkle with powdered sugar before serving.
Enjoy your tea!
American muffins
Usually they are baked with chocolate filling, but instead of it you can use our more traditional boiled condensed milk “Iriska” or other filling to your taste. The distinctive feature of this dessert from the basic recipe is that instead of butter, lean oil is used here; you can also use coconut oil, which will give the baked goods an unsurpassed aroma. The ingredients for preparing the muffin dough according to the recipe are simple:
Vanilla muffins with cherry and coconut
Ingredients:
- eggs – 2 pcs.
- flour – 5 tbsp. spoons
- sugar - 2 table. spoons
- kefir – 150 ml
- coconut flakes – 50 g
- baking powder – 5 g
- cherry – 2 tbsp. spoons
- vanilla sugar – 10-15 g
Beat eggs with sugar with a mixer, then add kefir, flour with baking powder, vanilla sugar and coconut flakes. Place the dough in silicone molds, filling them only halfway, and place 1-2 cherries on top. Bake the muffins for about 20 minutes without opening the lid.
How to cook it correctly?
The technology for preparing such a vanilla muffin is non-standard: first of all, the flour is sifted, several times in a row. Then mix all the dry ingredients for the recipe in one bowl, and butter, eggs and milk in another. It is important not to beat the liquid ingredients with a mixer or whisk, but simply stir with a fork. Next, pour the liquid mixture into the dry mixture and mix, but not very carefully: you don’t need to wait for the sugar to dissolve or achieve perfect homogeneity of the dough, as long as there are no dry lumps of unmixed flour. Next, divide the chocolate bar into small pieces and place them in the dough, gently stirring it with a spoon.
Muffin tins do not need to be greased with anything, even if they are silicone and not paper. The dough is quite oily and does not stick at all. These muffins are baked in the oven at 180 degrees until done, checking them with a wooden stick or by looking at the golden brown crust on the top of the muffin. Baking time ranges between 15 and 20 minutes. You can serve 15 minutes after turning off the oven, lightly sprinkling the top with powdered sugar or a pinch of cocoa powder.
Raisin muffins recipe:
- Flour - 1 glass (use a 250 g faceted glass)
- Raisins – 100 g
- Butter – 150 g
- Eggs - 4 pcs (I use large ones, category C 0)
- Granulated sugar - 100 -150 g.
- Vanilla sugar - 2 tsp. (can be replaced with 1 tsp vanilla extract)
- Powdered sugar for sprinkling - optional
- Baking powder - 1 tsp. (I use Dr. Oetker)
Beat butter (150 g) at room temperature with a mixer until white. Sometimes it seems that it cannot turn white, no matter how much you beat it. Believe me, it can. After 5-7 minutes of whipping with a mixer (the power of my mixer is 350 W, if you have an even more powerful one, it will take less time), the butter will become very light and airy. Only after this, start adding granulated sugar (100 g) in a thin stream, without stopping whisking with a mixer.
The better the butter is whipped, the fluffier and fluffier the muffins will be.
If the butter is taken out of the refrigerator too late, cut it into small pieces 2 cm long to help the butter warm up faster.
If using vanilla sugar, add at this stage.
Separate the whites and yolks into separate bowls, making sure that not a single gram of yolk gets into the bowl with the whites (otherwise it will be more difficult to beat them).
Add the yolks in small portions to the cup with the butter mixture, thoroughly stirring the dough with a mixer after each yolk.
This will help us not lose the airiness of the sugar-butter dough that we worked so hard to achieve.
In a convenient wide bowl, beat the whites into a fluffy foam (until soft peaks).
At first the whites will be transparent, but after 5-7 minutes they will turn into thick foam.
Mix flour (1 cup) with baking powder (1 tsp) and sift several times.
You can stir the dry ingredients with a whisk so that the baking powder is evenly distributed in the dough. This will allow the batter to rise nicely in the oven (no mounds on the muffin tops).
Add flour to the dough, mix with a spoon or spatula (we no longer use a mixer).
Next we send well washed and dried raisins. If desired, raisins can be soaked not in warm water, but in cognac or your favorite liqueur (the taste will be rich).
Stir well until smooth (no lumps).
Place paper capsules into molds. You can use special elastic cups for baking cupcakes that hold their shape well and do not require a metal mold.
If there are neither paper capsules nor special cups for baking cupcakes, simply grease the molds with butter and breadcrumbs.
We spread the dough into the molds using a spoon (I use a round spoon for ice cream; it’s very convenient to add small portions.) We fill the molds only 2/3 full, since the dough rises well in the oven.
Send the muffins to bake in a well-heated oven at 180°C for 20-25 minutes. You can check the readiness of the muffins using a toothpick - insert it into the center of the muffin and pull it out, it should remain dry, without sticking raw dough.
Cool the finished muffins in the pans for 10 minutes, then remove and leave to cool completely on a wire rack.
Thanks to good air ventilation, the muffins will not become soggy when cooling.
Muffins in the rift: airy crumb and raisins, a great combination!
For lovers of baking with raisins, I advise you to make the Stolichny cake.
I hope you liked the recipe, please leave your feedback in the comments. If you have any questions during preparation, I will be happy to answer. Attach photos of your muffins to the comments, I will be very pleased.
Bon appetit!
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I recorded a video recipe for banana muffins and posted it on the You Tube channel, I invite you to watch!
I offer a recipe for vanilla cake with chocolate drops for everyday baking “for tea”. The preparation process is elementary, and the result is excellent. Let's get down to business?
Place butter in a deep container, add vegetable oil and sugar. Beat with a mixer until fluffy.
Add the eggs one at a time, beating after each one.
Add sour cream and vanilla essence. Beat with a mixer until smooth.
Add flour mixed with baking powder in portions.
Mix gently with a spatula or mixer at minimum speed.
Pour in chocolate drops and stir. If there are no chocolate drops, then you can chop the chocolate into large crumbs.
Grease a cake pan (16 cm in diameter) with butter and place the dough in it, smoothing the surface with a spatula. Bake in an oven preheated to 180 degrees for about 30-40 minutes (depend on your oven), until the skewer is dry. I baked the cake in a larger pan, so the cake turned out to be short.
Cool the cake, sprinkle with powdered sugar and serve. Vanilla cupcake with chocolate drops is ready.
Vanilla cupcakes are loved by many, regardless of age and culinary preferences. Delicate sponge cakes are sold in cafes and pastry shops, and they are also prepared at home.
Soft and airy, fragrant and tender, muffins are served for breakfast and afternoon tea, or for tea parties with family or friends.
The baked goods are served after decorating with icing, powdered sugar or fresh berries. But even if you don’t have time, you can present the baked goods without sprinkles or coating, they will still be delicious.
You will learn recipes for making vanilla cupcakes in this article. Beginning cooks and experienced housewives who are trying to please their loved ones will learn a lot of interesting things from the material.
Vegan Advice
If a person does not eat animal products, then this is not a reason to refuse to make vanilla muffins. You just need to replace a few products from the recipe described above with plant-based ones:
If there are concerns that chocolate is far from vegan, then you can replace it with regular dried fruits and get a completely new type of delicate baked goods. Otherwise, the muffins are prepared exactly the same, and the taste is no worse, and in some ways even better: they have no calories.
It is believed that cupcakes of any kind are much tastier the next day, so it makes sense to bake more of them.
Banana creme brulee cupcake
Consider a recipe for making another dessert in the microwave. We will need the following products:
- butter - 1 table. spoon;
- beaten egg;
- milk - 1 tbsp. spoon;
- flour and granulated sugar - three tablespoons each;
- puree from one banana;
- baking powder for dough - 0.5 teaspoon;
- some creme brulee ice cream.
First, melt the butter directly in the mug if you haven't already. Then add milk and egg to it, beat lightly with a fork. Add the puree and continue mixing until smooth. Now it's time for the dry ingredients. Add them and beat well. After that, put the mug in the microwave and cook for about 1 minute on medium mode. Check to see if our quick cake is baked in the middle. If not, send it back until it is ready. Then we take out our dessert, add a ball of creme brulee to it and enjoy the great taste.
