Almost all those cupcakes that are baked in the oven can be cooked in a slow cooker. They definitely won’t get worse from this, but they will save a lot of time. The dough for a cake in a slow cooker can be done on anything: milk, sour cream, cottage cheese, condensed milk.
Some recipes use butter, others add margarine. There are recipes for muffins in a slow cooker without eggs. If desired, you can add any toppings to the dough: berries, fruits, dried fruits, pieces of chocolate, candied fruits, nuts, etc.
Cupcake in a slow cooker - general principles of cooking
To make the bakery lush and soft, a little soda and baking powder are added to the dough, and a little vanillin is added for the aroma. To make the cake chocolate, the dough is made with cocoa powder, you can also add instant coffee and make an aromatic coffee muffin in a slow cooker. Often recipes for ordinary muffins in a slow cooker are used to prepare the basis for cakes. Chilled biscuit can be cut into cakes and spread with cream.
Ready cupcakes are covered with various types of glaze and fillings, sprinkled with powdered sugar. You can spread a cupcake with jam or cream. The coating should be combined with the test itself.
Cupcake in a slow cooker - preparation of products and utensils
Prepare a slow cooker: the bowl should be clean and dry, before filling with dough, it must be greased with oil. You can also sprinkle a little breadcrumbs or flour. To prepare the dough, you will need a deep bowl, measuring cup, mixer or blender. You will also need a wide flat dish, on which you need to put the finished cupcake by turning the bowl of the multicooker.
Pre-sift the flour along with baking soda and baking powder. Oil or margarine should be softened or melted. Milk also needs to be slightly warmed up. Separately prepare the toppings: chop nuts, thaw frozen berries, wash and chop fresh berries, sort out and wash raisins, etc.
Cake recipes in a slow cooker:
Recipe 1: Cake in a slow cooker
If there is cottage cheese at home, you can cook a delicious muffin in a slow cooker. Baking is very tasty and magnificent, and it is prepared very simply. All that needs to be done is to cook correctly, the multicooker will take care of the rest.
Ingredients Required:
- 240-250 g of cottage cheese;
- 3 eggs;
- Sugar - about a glass;
- A little more than half a pack of oil;
- 50-60 g of sour cream;
- A bag of baking powder;
- 280-300 g of flour.
Cooking method:
Stir the cottage cheese with sour cream and soft butter. Beat eggs with sugar and add to cottage cheese. Pour flour and baking powder into the cottage cheese. Mix all the ingredients with a mixer. Grease a bowl of multicookers with oil, fill with dough. Turn on the “Baking” mode, the cooking time is 1 hour. After the time has passed, check the readiness, if necessary, set the additional time.
Recipe 2: Cupcake in a slow cooker with condensed milk
The dough for a cake 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 lush and soft. This recipe can be noted for baking cakes for cakes.
Ingredients Required:
- Bank of condensed milk;
- Eggs - 2 pcs.;
- Half a lemon;
- Flour - 245 g;
- 2 g of salt;
- 6 g of soda.
Cooking method:
Remove the zest from half a lemon and squeeze the juice. Mix eggs with condensed milk, lemon juice and zest. Add flour, soda and salt. Stir the dough with a mixer. Oil the bowl of the multicooker, put out the dough. Set the “Baking” mode for 45-55 minutes. It is better to set the minimum time first, so that later it can be added, if necessary. Readiness can be checked with a stick. If it’s not sticky, then the cupcake can be pulled out. You can sprinkle a cupcake with icing sugar or spread with jam. And if the baking goes to cakes, it must first be cooled.
Recipe 3: Cake in a slow cooker on sour cream
An excellent recipe for cake in a slow cooker, the dough for which is cooked on sour cream. The dough is very tender, with beautiful contrasting stains. If you cover the finished cupcake with glaze, you get a decent treat for the reception of guests.
Ingredients Required:
- 190-195 g of sugar + 55 g for glaze;
- 2 eggs;
- A glass of sour cream + 55 g for glaze;
- Baking powder - 9 g;
- Flour - about 250 g;
- Cocoa - 24 g + the same amount for coating;
- Vanillin - 5 g.
Cooking method:
Mix sour cream with eggs, sugar, flour and baking powder with a mixer. Transfer half of the dough into a separate bowl, add cocoa and stir. In the first half add vanillin. Oil the bowl of the multicooker and sprinkle with crumbs of crackers. First put the dark part in the multicooker, then the light part on top. Make a few movements with the spoon from the bottom up and to the side, for beautiful stains, 4-5 movements are enough. If you do more, the whole dough will mix. Bake the test in a slow cooker for 1 hour (“Baking” mode). Cover the cooled cake with glaze from sour cream, cocoa and sugar. If desired, you can apply cream or any other icing.
Recipe 4: Cupcake in the Berry multicooker
For a berry cake in a slow cooker, any berries are suitable: both frozen and fresh. This recipe uses frozen blueberries.
Ingredients Required:
- Paul packs of margarine;
- Milk - 90-100 ml;
- 2 eggs;
- Flour - 300-320 g;
- Glass of sugar;
- Baking powder - 9 g;
- 6 g of soda;
- 4 g of salt;
- 70 g chopped walnuts;
- Frozen blueberries - 1 cup;
- Lemon zest - half a teaspoon.
Cooking method:
Defrost blueberries, drain the juice. Heat the milk a little, melt the margarine. Mix milk, margarine, eggs and sugar with a mixer. Add flour, soda, baking powder and salt. Mix all components with a mixer. Put nuts, zest and berries in the dough. Gently mix the fillers with a spoon. Oil the bowl of the multicooker, put out the dough. Cook in the “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 useful tips from the best chefs
- Since all crock-pots are different, the baking time will also vary. For more powerful models, 45-50 minutes will be enough. For others, the cooking time will be 60 minutes or more. For baking, set the mode "Baking";
- It is better to set the minimum time first, so that if the dough was insufficiently baked, you could put 10-15 additional minutes. But if the cake is tough and overdried, there's nothing to be done;
- To make the cake soft and high, you need to beat eggs with sugar very carefully;
- During baking, do not lift the lid and constantly check the cake, as hot air will escape and the biscuit will not bake. A cupcake will come out low and ugly;
- So that the bottom of the cupcake does not burn, it is necessary to lubricate the bottom and walls of the bowl with oil, you can even line the bowl with oiled baking paper;
- The readiness of the cake is very easy to determine: poke a biscuit with a wooden stick. If particles of raw dough remain on it, then you need to set 15-20 additional minutes.
