Almost all of the muffins baked in the oven can be cooked in a slow cooker. Worse, they certainly will not work, but they will save a lot of time. Cake dough in a slow cooker can be made on anything: milk, sour cream, cottage cheese, condensed milk.
Some recipes use butter, others add margarine. There are recipes for cupcakes in a slow cooker without eggs. Optionally, in the dough, you can add any fillers: berries, fruits, dried fruits, pieces of chocolate, candied fruits, nuts, etc.
Multicooker Cupcake - General Cooking Principles
To make the baking turned out to be fluffy and soft, add a little soda and baking powder to the dough, and add a little vanillin for flavor. To make the cake chocolate, the dough is made with cocoa powder, you can also add ground instant coffee and make a fragrant coffee cake in a slow cooker. Often, recipes for ordinary muffins in a slow cooker are used to make a base for cakes. The cooled sponge cake can be cut into cakes and fluffed with cream.
Ready-made cupcakes are covered with various types of glaze and fillings, sprinkled with powdered sugar. You can spread the cake with jam or cream. The coating must be combined with the dough itself.
Multicooker cupcake - preparing food and dishes
Prepare a slow cooker: the bowl must be clean and dry, before filling it with dough, it must be oiled. You can also sprinkle with breadcrumbs or flour. To make the dough, you will need a deep bowl, beaker, mixer, or blender. You will also need a wide flat dish, on which you need to lay out the finished cupcake, turning the bowl of the multicooker.
Pre-sift the flour with soda and baking powder dough. Butter or margarine should be softened or melted. Milk should also be slightly warmed. Separately prepare the fillers: chop nuts, defrost frozen berries, wash and chop fresh berries, sort and wash the raisins, etc. Multicooker cake recipes:
Recipe 1: Multicooker Cake
If you have cottage cheese at home, you can make a delicious cupcake in a slow cooker. Baking turns out very tasty and fluffy, and preparing is extremely simple. All you need to do is to cook properly, the slow cooker will take care of everything else.
- 240-250 g of cottage cheese;
- 3 eggs;
- Sugar - about a glass;
- Slightly more than half a pack of oil;
- 50-60 g sour cream;
- A baking powder bag;
- 280-300 g of flour.
Mix cottage cheese with sour cream and soft butter. Beat eggs with sugar and add to cottage cheese. Flour and baking powder pour into the cottage cheese. Mix all ingredients with a mixer. Grease a bowl of multicooker with oil, fill it with dough. Switch on Baking mode, cooking time - 1 hour. After the time has expired, check readiness, if necessary - set additional time.
Recipe 2: Multicooker cupcake with condensed milk
Cake dough in a slow cooker can be very different. In this recipe, condensed milk is added to the dough for baking. The cupcake rises very well, it turns out fluffy and soft. This recipe can be noted for baking cakes for cakes.
- Bank of condensed milk;
- Eggs - 2 pcs .;
- Half a lemon;
- Flour - 245 g;
- 2 g of salt;
- 6 g of soda.
With half a lemon, remove the zest and squeeze the juice. Mix eggs with condensed milk, lemon juice and zest. Add flour, soda and salt. Stir the dough with a mixer. Bowl multicooker oil, put the dough. Put the “Baking” mode for 45-55 minutes. It is better to put the minimum time first so that you can add it later if needed. Readiness can be checked with a wand. If it is non-sticky, then you can pull out a cupcake. Cupcake can be sprinkled with powdered sugar or spread with jam. And if the pastry goes on the cake layers, it needs to be cooled beforehand.
Recipe 3: Cupcake in a slow cooker on sour cream
An excellent recipe for cake in a slow cooker, the dough for which is prepared on cream. The dough is very tender, with beautiful contrasting divorces. If you cover the finished cupcake with icing, you get a decent treat for receiving guests.
- 190-195 g of sugar + 55 g for glaze;
- 2 eggs;
- A glass of sour cream + 55 g for the glaze;
- Baking powder - 9 g;
- Flour - about 250 g;
- Cocoa - 24 g + as much for coating;
- Vanillin - 5 g.
Mix with a mixer sour cream with eggs, sugar, flour and baking powder. Transfer half of the dough into a separate bowl, add cocoa there and stir. Add vanillin to the first half. A bowl of multicooker oil and sprinkle with crumbs crackers. First put the dark part in the slow cooker, then light on the top. To make several movements with a spoon from the bottom up and to the sides, 4-5 movements are enough for beautiful divorces. If you do more - all the dough will mix. Bake the test in a slow cooker for 1 hour (“Baking” mode). Cooled cake topped with sour cream, cocoa and sugar glaze. If desired, you can apply a cream or any other glaze.
Recipe 4: Cupcake in the “Berry” multicooker
For the berry muffin in the slow cooker, any berries will be suitable: both frozen and fresh. This recipe uses frozen blueberries.
- Paul packs of margarine;
- Milk - 90-100 ml;
- 2 eggs;
- Flour - 300-320 g;
- A glass of sugar;
- Baking powder - 9 g;
- 6 g of soda;
- 4 g of salt;
- 70 g chopped walnuts;
- Frozen blueberries - 1 cup;
- Lemon peel - half a teaspoon.
Defrost bilberries, drain juice. Milk a little warm, melt the margarine. Mix milk, margarine, eggs and sugar with a mixer. Pour the flour, soda, baking powder and salt. Mix all components with a mixer. Put nuts, zest and berries into the dough. Gently mix the fillers with a spoon. Bowl multicooker oil, put the dough. Cook in baking mode for 45-50 minutes. Then turn on the “Heating” mode and leave for 45-50 minutes.
Cupcake in a slow cooker - secrets and tips from the best chefs
- Since all multicookers are different, then baking time will also differ. For more powerful models will be enough 45-50 minutes. For others, the cooking time will be 60 minutes or more. For baking set "Baking";
- It is better to put the minimum time first so that in case the dough is insufficiently baked, you can put 10-15 additional minutes. But if the cupcake turns out to be hard and overdried, nothing can be done;
- To make the cupcake soft and high, you need to beat the eggs with sugar very carefully;
- During baking, you can not lift the lid and constantly check the cake, as hot air will go out and the biscuit will not be baked. The cupcake will come out low and ugly;
- To the bottom of the cake does not burn, you must lubricate the bottom and walls of the bowl with oil, you can even cover the bowl with oiled baking paper;
- It is very easy to determine the readiness of the cake: pierce the biscuit with a wooden stick. If there are particles of raw dough left on it, then you need to set 15-20 additional minutes.