Cake pops in silicone mold

The favorite treat of all children is beautiful and delicious candy on a stick! In this recipe, I liked the fact that I "didn't have a headache", that some product can cause mass food poisoning; that something can go bad (you do something not exactly on the day of the holiday, but before it). Baked cupcakes are quite rare - I accidentally "littered" a couple of things in the process of photographing, and I found them only a week later - they were still edible and even very tasty, the dough inside is soft. Not, of course, cupcakes are a tricky business, I don't argue. But you should have seen how happy the children are! And a special bonus that amused my confectionery ego - how rapaciously one of the last pieces of the dish was snatched from the dish by an ultra-fashionable mom, who, it seems, had seen such tricks in magazines before, and now finally had the opportunity to try! I baked these cupcakes for a children's holiday at school, because you can't go to such events with ingredients from raw dairy products and eggs.

Magnago

The author of the recipe

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Composition / ingredients

Servings:

Eggs

Sugar

Butter

Flour

105

Baking powder

Chocolate (or a similar amount of other glaze)

325

Confectionery sprinkles

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 6 g

Fats 34 % 28 g

Carbohydrates 59 % 48 g

456 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 12 h

Step 1:
It is better to put the butter in advance so that it is easier to beat it later.
Step 2:
1. The technological step recommended by the manufacturer of the Teflon mold for baking cupcakes: take a small amount of butter and smear both sides of the mold. Put them in the refrigerator for a few minutes.
Step 3:
2. Divide the eggs into yolks and whites
Step 4:
3. Add about a third of the sugar to the protein
Step 5:
4. Whisk the protein-sugar mixture into a steep foam
Step 6:
5. Combine the remaining sugar with the yolks and butter, mix
Step 7:
6. Sift flour and baking powder into the yolk-oil mixture, knead the dough
Step 8:
7. Mix the whipped protein foam into the dough (in three portions)
Step 9:
8. Remove the pre-oiled molds from the refrigerator. Put the dough in the one without holes. A tablespoon goes somewhere to the cell, be sure to put it with a slide. If you use exactly the same shape as in my photo in the recipe - in no case do not try to distribute the dough to all 24 cells, it is clearly not enough in this recipe.
Step 10:
9. Bake the cupcakes in a preheated oven at 180 degrees at an average level of 15 minutes. It is better to remove finished products from the mold after they cool down. Do this with a toothpick or some kind of plastic picker, metal can scratch the Teflon coating of the mold. When the cupcakes cool down, prepare the chocolate for the glaze (I took a dark one, and mixed a higher percentage into the standard base for the glaze)
Step 11:
10. Chocolate needs to be chopped
Step 12:
11. and melt in a steam bath
Step 13:
12. Pierce a hole in the keikpops with a stick to the desired depth (sticks are a separate topic; plastic, of course, are more hygienic and look better, but they sometimes manage to turn around even after fixing in the hole with chocolate; wooden ones are not so aesthetic, they sit steadily for that), dip the stick in chocolate
Step 14:
13. and insert it into the hole. After that, the chocolate should be allowed to harden. I had the opportunity to take the pallets with this semi-finished product outside - at zero temperature it takes about 10-15 minutes. In the refrigerator, I think it will take a similar time. But those who, for some reason, do not have the opportunity to use the cold, will have to wait a few hours until the chocolate hardens.

Read the article, I experimented with several forms, this one got into the photo stage only because the test recipe was from its manufacturer's website.

Then I took pictures of the process, I'm sorry, I was just not able to - get into my position, I had to make about a hundred products, I just spun and forgot that I needed to shoot something. So I explain in words, and only about the chocolate glaze, although I myself did it with different ones. The amount of chocolate given in the recipe is just enough for the number of cupcakes that are baked in the appropriate form. The remainder will be there, but it will no longer be possible to immerse the balls in it.
14. Balls on sticks need to be completely immersed in the glaze. To drain the excess, rotate the ball with a stick over the container with liquid glaze, there is a centrifugal force, it flows better than if you do not twist. Sprinkle the product with dry decor immediately, until the glaze has frozen. 12 hours in the preparation time of the recipe are due to the fact that the chocolate hardens for a very long time to hardness (you can not use cold, the appearance of the product will deteriorate, the chocolate will become matte). All other glazes are grasped much faster, a couple of hours is enough there.