Healthy Food Lounge - Cupcake and Muffin Bakery: 100 Delicious Cupcakes & Muffins Recipes From Savory, Vegetarian to Vegan

Cupcake And Muffin Bakery: 100 Delicious Cupcakes & Muffins Recipes From Savory, Vegetarian To Vegan In One Cookbook Reproduction, translation, further processing or similar actions for commercial purposes as well as resale or other publications are not permitted without the written consent of the author. Copyright 2020 - Healthy Food Lounge All rights reserved. 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.

Do not dispose of scraped vanilla beans, but use them for 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.

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. 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.

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. To prevent cakes or pies from slipping off the plate during transport, you should put some honey under the base. Give. For sprinkling a baking tin you can use fine brittle instead of breadcrumbs.

Especially with nut cake, this gives it a plus in aroma.

A yeast dough will rise safely and well if you give it under a cake cover. There it is well protected from drafts. 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. To keep a sponge cake juicy for a long time, you should spread it with lukewarm liquid butter. For the perfect icing, take powdered sugar and sieve it so that it becomes fine powder. 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.

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. 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.

Sprinkle two to three spoonfuls of jam sugar on highly juicy fruit cakes before baking, the juice is bound immediately. 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. 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. 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. A baking brush with dark bristles is suitable for coating cakes and pies with sugar icing. 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.

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!

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. Ricotta, cream cheese, crme frache, sour cream, sour cream, yogurt Grated cheese, e.g. parmesan, emmental, gouda, mozzarella, goat's cheese roll, camembert, mountain cheese, blue cheese and blue cheese. Cold roast leftovers, salami, bacon, cooked ham, cabanossi, chorizo. Tofu, tempeh, seitan, lopino, veggie sausage. Tuna from the can (drained). Fresh and dried tomatoes in oil. Fresh and dried tomatoes in oil.

They spice up everything with their wonderful aroma.

Grated vegetables such as zucchini, carrots, potatoes, pumpkin, beet, asparagus, mushrooms, leaf spinach, chard, peas, corn, peppers, rocket and much more. 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 refine with a fresh fruity note: apples, pears, apricots, figs. Green or black, chopped or pureed, they are an excellent filling. 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.

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. Next page