HEALTHY FOOD LOUNGE - Cupcake And Muffin Bakery - 100 Delicious Cupcakes And Muffins Recipes From Savory, Vegetarian To Vegan In One Cookbook

Cupcake And Muffin Bakery:

100 Delicious Cupcakes & Muffins Recipes From Savory, Vegetarian To Vegan In One Cookbook

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Useful baking tips Useful baking tips Make your own vanilla sugar Do not dispose of scraped vanilla beans, but use them for vanilla sugar. Fill sugar into a well-closing glass and put the vanilla beans into it. Leave to stand closed for a few days. The sugar takes on the vanilla flavour.

Make your own vanilla sugar

Refine sponge cake Refine sponge cake A simple sponge cake can be turned into a delicious cake in no time at all: Simply cut the cake in half horizontally, spread the bottom cake layer with mixed apricots or cherry jam, place the top layer on top and spread the cake with whipped cream. Finally decorate with chocolate shavings.

Cake glaze also distribute cake Cake glaze also distribute cake To ensure that fruit on fruit bases is evenly covered with cake glaze, the liquid glaze with a small soup or a sauce ladle from the center spiral over the fruit. Work quickly, as the icing solidifies quickly.

How to make cake less caloric How to make cake less caloric If you want to watch your figure, replace half the fat with the same amount of cream curd in the dough. This makes the cake lighter.

Cake transport Cake transport To prevent cakes or pies from slipping off the plate during transport, you should put some honey under the base. Give.

Brittle Brittle For sprinkling a baking tin you can use fine brittle instead of breadcrumbs. Especially with nut cake, this gives it a plus in aroma.

Yeast dough Yeast dough A yeast dough will rise safely and well if you give it under a cake cover. There it is well protected from drafts.

Strawberries Strawberries If strawberries already have slight damage and are no longer suitable for a cake topping If you want to use it, you can cut off the spots and dip the strawberries in a liquid chocolate coating. This way they still remain good for cake decoration.

Nut filling Nut filling If the nuts for a cake filling are briefly roasted in a coated pan before further processing, they taste even more intense.

Sponge cake Sponge cake To keep a sponge cake juicy for a long time, you should spread it with lukewarm liquid butter.

Cake glaze Cake glaze For the perfect icing, take powdered sugar and sieve it so that it becomes fine powder. Stir with so much water or lemon juice until a spreadable mass is formed. For a bubble-free cake glaze, mix the glaze powder with the sugar before stirring.

The perfect heat The perfect heat With top and bottom heat, muffins don't get "skewed" and sponge bases stay nice and juicy. Hot air on the other hand is good for cream puffs and cookies. These become crispy already and several trays can be baked at the same time.

Preparing caramel Preparing caramel Heat the sugar until it begins to melt at the edge. Then stir until the sugar is dissolved and the caramel reaches a golden yellow brown color.

Gelling sugar Gelling sugar Sprinkle two to three spoonfuls of jam sugar on highly juicy fruit cakes before baking, the juice is bound immediately.

Whipped cream Whipped cream If you want to whip cream for a cake garnish stiffly, gelling sugar is suitable instead of a cream firming agent. It makes the cream stiffer and sweeter.

Chocolate cake / muffins Chocolate cake / muffins The chocolate taste will be more intense if you first dissolve the cocoa powder in a little warm water before mixing it into the dough. Egg Yolk If one mixes egg yolk to coat pastries with a pinch of sugar, cakes and cookie particles a more intense color.

Baking Powder Baking Powder In order for the leavening agent to be better distributed in the dough, it should always be mixed with the flour first, before it comes together with the remaining ingredients.

Pastry brush Pastry brush A baking brush with dark bristles is suitable for coating cakes and pies with sugar icing. If it loses hair, you can easily see it on the light-colored glaze and remove it. A good alternative are also silicone brushes, these do not lose any bristles.

Make your own vanilla cream Make your own vanilla cream Cut open 2 vanilla pods, scrape out the pulp, put aside for the time being. Bring 500 g cream with vanilla beans to the boil, remove from heat and let it stand for 10 minutes. Remove the pods. Whip 3 egg yolks with 125 g sugar, stir in cream and pulp. Ready!

The perfect filling The perfect filling Muffins can be filled with a lot of filling, which you probably already have in your fridge. Otherwise it can be stored quickly. Leftover meat or cold cuts can quickly be turned into a delicious filling.

Dairy products: Dairy products: Ricotta, cream cheese, créme fraíche, sour cream, sour cream, yogurt

Cheese: Cheese: Grated cheese, e.g. parmesan, emmental, gouda, mozzarella, goat's cheese roll, camembert, mountain cheese, blue cheese and blue cheese. You can also order any take another cheese.

Meat products: Meat products: Cold roast leftovers, salami, bacon, cooked ham, cabanossi, chorizo.

Vegetarian meat substitutes: Vegetarian meat substitutes: Tofu, tempeh, seitan, lopino, veggie sausage.

Tuna fish: Tuna fish: Tuna from the can (drained).

Tomatoes: Tomatoes: Fresh and dried tomatoes in oil. They spice up everything with their wonderful aroma.

Vegetables: Vegetables: Grated vegetables such as zucchini, carrots, potatoes, pumpkin, beet, asparagus, mushrooms, leaf spinach, chard, peas, corn, peppers, rocket and much more.

Seeds and nuts: Seeds and nuts: Chopped or ground hazelnuts, walnuts, Brazil nuts, pecans, almonds, sesame seeds, poppy seeds, caraway seeds, flax seeds, pine nuts, sunflower seeds and much more.

Fruits: Fruits: Fruits refine with a fresh fruity note: apples, pears, apricots, figs.

Olives: Olives: Green or black, chopped or pureed, they are an excellent filling.

The cooking sample The cooking sample Bake the pastry according to the recipe instructions and then check that they are cooked. The muffins are ready when a stick is pricked in the middle of a muffin and remains clean when pulled out.

Removing the muffins Removing the muffins The muffins should generally cool down for 5-7 minutes before removing them from the mold. Use a palette knife to carefully remove them from the rim. Use the knife to carefully remove the muffins from the form and then let them cool down completely on a cake rack.

Melt Mixing Process Melt Mixing Process This method, most commonly used for muffins, produces a dough with lumps. Sift the flour into a large bowl, then stir in the sugar and the remaining dry ingredients and make a depression in the middle. Melt the butter in a small saucepan, then remove the saucepan from the heat and let it cool slightly. Whisk the eggs with the milk in a bowl and pour into the hollow together with the cooled butter to the dry ingredients. Stir with a metal spoon until just a dough is formed, but do not mix too long. The dough should still be lumpy, otherwise the muffins will become tough.