Cupcake And Muffin Bakery: 100 Delicious Cupcakes & Muffins Recipes From Savory, Vegetarian To Vegan E-Book

HEALTHY FOOD LOUNGE

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2024

Beschreibung

Embark on a delightful baking adventure with "Cupcake And Muffin Bakery." This cookbook features 100 delectable recipes, from savory to vegan, catering to every palate. Unleash your inner baker with gourmet muffins, bakery-style cupcakes, and a spectrum of flavors. Whether you're a seasoned pro or novice, discover tips, trends, and international variations. Elevate your baking with specialty recipes, festive treats, and unique designs. From mini delights to wholesome options, this cookbook is your go-to guide for creating mouthwatering masterpieces. Enhance your skills with photography tips, frosting ideas, and artistry inspiration. Explore hacks, eggless options, and storage tips for a fresh culinary experience. Embark on a joyous baking journey with "Cupcake And Muffin Bakery" – your all-in-one guide to delightful creations for every taste and occasion. 
 
Delicious cupcakes & muffins should not be missing on any birthday. They are welcome at any time of the day, whether as a starter or snack. The variety of ingredients for cupcakes and muffins is huge. Fresh fruits such as apricots and bananas are just as suitable as olives, nuts and cheese.
 
The cupcake and muffin recipe book presents a large selection of exquisite recipes with which you can conjure up delicious cupcakes or muffins on the table without much effort. The steps are described in detail and easy to follow.
 
That awaits you:
 
✓ Baking tips
✓ The perfect cupcake and muffin filling
✓ Recipes for sugar-free baking
✓ Tips for vegan baking
✓ Vegetarian cupcake and muffin recipes
✓ Large selection of different cupcake and muffin recipes for every occasion
 
Be surprised about the many cupcake & muffin variations presented in this baking book. While browsing through it, you will certainly feel like baking some recipes right away. The small cakes can be prepared with little equipment and time. 
 
This recipe baking book will make your cupcakes & muffins an absolute delicacy.

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Healthy Food Lounge

Cupcake And Muffin Bakery: 100 Delicious Cupcakes & Muffins Recipes From Savory, Vegetarian To Vegan

BookRix GmbH & Co. KG81371 Munich

Useful baking tips

Introduction

From hand to mouth, muffins are simply delicious and welcome at any time. Whether for the birth buffet, party buffet, the quick snack for in between. Muffins taste simply great, they can be baked with all imaginable ingredients. Fresh fruits like pears, blueberries are just as suitable as olives, parmesan cheese or asparagus. Fruity or meat-filled muffins are also very popular at any party or at work. Even larger quantities of muffins are quick and easy to prepare. They taste best at any time of day and best of all when they come straight from the oven. The nice thing is, to bake muffins & cupcakes you do not need any special equipment. For muffins you need a 6 or 12 muffin tray or paper cups. There are no limits to your fantasy. For the mini muffins you can also use chocolate moulds. Whether very classical or shaped as an animal, flower or fantasy form, here you can fully develop your creativity. Everything you need for baking should be available in every household. With this Muffin & Cupcake recipe book you are perfectly equipped to conjure up quick and delicious muffins for every occasion. You will be amazed at what ingredients you can use to bake a muffin. I wish you lots of fun and success with this Muffin & Cupcake recipe book.

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.

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

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

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

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

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

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

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

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

Sponge cake

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

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

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

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

Sprinkle two to three spoonfuls of jam sugar on highly juicy fruit cakes before baking,

the juice is bound immediately.

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

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

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

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

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:

ricotta, cream cheese, créme fraíche, sour cream, sour cream, yogurt

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:

Cold roast leftovers, salami, bacon, cooked ham, cabanossi, chorizo.

Vegetarian meat substitutes:

Tofu, tempeh, seitan, lopino, veggie sausage.

Tuna fish:

Tuna from the can (drained).

Tomatoes:

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

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:

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

Olives:

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

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

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

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.

Freeze muffins

Frozen muffins can be kept for up to one month. You can also defrost them individually. Place the muffins in a freezer bag, squeeze out the air, seal and freeze. Defrost at room temperature. Which is also a possibility, that the muffins are wrapped in aluminum foil and heated in the oven at 180 degrees.

All about sugar

It sweetens life and provides energy. Here is a small overview of the most important varieties of the sweet substance made from sugar cane and beet. The "sweet" salt used to be a medicine and remedy, today it is an everyday food. There are different types of sugar depending on the processing method.

Beet syrup has an energy value of 265 kcal per 100 g with a sugar content of 62% and contains relatively many minerals (especially iron). It tastes good as a topping for bread, but is also suitable for baking. Refine/white sugar is obtained from sugar beet or cane sugar. Refined sugar is a particularly pure white sugar of very good quality. White sugar on the other hand is the simplest type of sugar. Gelling sugar is used to thicken and preserve jams and jellies. For production, refined sugar is enriched with pectin and citric or tartaric acid. Cane sugar is a preliminary stage of white sugar. It is not as durable as refined sugar, but cane sugar is more aromatic. Hail sugar is a coarse-grained sugar from refined sugar. It is ideal for decorating juicy cakes, cookies and cookies. White or brown candy are coarse sugar crystals of varying sizes. They are obtained from pure sugar solutions by slow crystallization. Brown rock candy is obtained by adding caramelized sugar. Candy is well suited for sweetening teas. Candy sticks are available with white or brown candy. The sticks are used by tea drinkers to sweeten and stir the drink at the same time. Since rock candy dissolves more slowly than sugar, the sweetening can be dosed very well.

Sugar substitute in baking

The trend shows that our household sugar is being replaced, especially in baking. There are alternatives so that we do not have to do without the delicious sins. Maple syrup, agave syrup and honey are unrefined, so they have more vitamins, minerals and secondary plant substances compared to our household sugar. These alternatives are very suitable for baking, as they have a similar sweetening power as our household sugar. The disadvantage is that the dough becomes more liquid. You can easily compensate for this either by reducing all liquid quantities by about 1/5 or by using more baking powder. Xylitol and erythritol are also very suitable for baking. Xylitol is also called birch sugar, it has the same sweetening power and also has about 40% fewer calories than normal household sugar. Erythritol has about 70% of the sweetening power but is completely calorie-free. Stevia is not very suitable for baking, because there are many different manufacturers who mix other substances into it. Therefore the pastry can taste too sweet. With Stevia, you have to try a lot to get the desired taste. Stevia is available in liquid or powder form and is also calorie-free.

Vegan Baking

If you want to bake vegan, you have to switch to alternatives. The conventional milk can be replaced with almond or rice milk. The almond milk is especially suitable for nut and caramel pastries. Rice milk is tasteless and can be used universally. To replace buttermilk, you should add 1/10 of apple vinegar to the vegetable milk. Soy milk is rather not suitable for baking, as the taste is very unique. If you like cream, you can easily replace it with almond, oat, rice or soy cream. Cream cheese, quark and yogurt can be replaced with vegan substitutes. Eggs can easily be replaced with applesauce or bananas. You can replace an egg with ½ crushed and ripe banana. Also 3 tablespoons (75 to 80 grams) of applesauce will do. When using banana, it is recommended to choose a pastry where banana taste matches. If you use apple puree, you should reduce the other liquid ingredients. For muffins the apple sauce substitute is very suitable. Note that applesauce and banana substitute can only replace 3 eggs, otherwise you can taste the egg substitute too much. Butter and gelatine can also be easily replaced. For gelatine you can use vegetable alternatives like agar agar or pectin. For butter you can also use vegetable margarine. Please note that it does not contain yoghurt or whey.

Tips for vegan baking

When baking vegan food, you should make sure that the dry ingredients such as flour, baking powder, sugar and cocoa are mixed together first before adding vegetable milk and margarine. This is important because otherwise the dough will become very firm, as the baking powder starts working immediately. First mix the liquid and dry ingredients in different containers. Then you can add the dry ingredients to the liquid ingredients.