(Part 2) Best muffin & cupcake pans according to redditors

There are a lot of recipees available in French on internet (don't know for other language though). You can try to translate French sites page (like this one or this one). As for everything in the world of patisserie, you probably won't get it right the first time. Baking time depends on your oven.

Besides, you will absoluterly need a specific baking pan, such as this one. There are copper and silicone baking pans. Silicone is way easier to use and clean, although it's not as "noble" as copper.

If they fit in the bottom of a muffin tin they are for making filled cupcakes. You spear fruit/a piece of candy on the little metal bit and then pour cake batter around them and then remove after they bake. I used to have something similar but I got rid of them when I moved and I can’t find an example online.

Edit: Found a link!

I think these are the exact ones.

I was going to link you to the recipe, but it seems like the site is having issues. It’s from a site called Will Cook for Friends. But I’ll give you the gist of it because I don’t follow it exactly.

12 eggs

1/2 cup of heavy cream

1/4 cup of milk


I add the following:
Pound of cooked sausage.
Maybe a cup of chopped broccoli.
Chopped peppers and onions (I use the frozen stir fry stuff, cooked and run through the food processor then drained of all the juice.)
Sometimes I add spinach.
Little bit of salt and pepper.

Preheat oven to 375.
Cook for about 20-25 minutes.

I use these muffin trays: 2 Pack - DecoBros 12-Cup Silicone Muffin Cupcake Baking Pan Mold, Cup:2.7oz. (Set of 2, Orange/Red) https://www.amazon.com/dp/B00NNCF2SW/ref=cm_sw_r_cp_api_TVgIAbMSBX4N4

Once they’re cooked, I freeze them on a cookie sheet. Once they’re frozen solid, I put them in a big ziplock bag and have two for breakfast most mornings. Takes 90 seconds in the microwave and they’re a good breakfast.

I like this because you can use whatever you like. Want mushrooms? Throw them in. Cheese? Have at it. Fresh herbs? Go wild.

I wish I had found these when I was pregnant with my second because I also had gestational diabetes. I basically had peanut butter toast for breakfast almost every day for like three months, and these would have been a much better alternative.

I just bought some on amazon, had good reviews and said


Pinch Test: Not All Silicone Created Equal

Most competing brands use lesser grade silicone or allow for filler material that compromise quality. OvenArt SafeBake European LFGB Silicone is filler-free. If pinching the silicone turns white, it has fillers.

They look good, didn’t pinch them tho

Here's some of the stuff I get/got from Amazon since starting Keto back in Sept of 13.

Almond Flour(5LB) I buy this every couple months - http://smile.amazon.com/dp/B0055IRNAC

Quest Bars - http://smile.amazon.com/dp/B00DLDH1N2

Silicone Molds - http://smile.amazon.com/dp/B001T4URXG ; http://smile.amazon.com/dp/B00D6V59Y2

Swerve(Conf sugar) - http://smile.amazon.com/dp/B004X73DAU

Zero Carb Protein Powder - http://smile.amazon.com/dp/B000E95HP0

Psyllium Husk - http://smile.amazon.com/dp/B002RWUNYM

Silicone Mats - http://smile.amazon.com/dp/B00629K4YK

The oven ones were ok. As in, I wouldn't purchase them but they worked over no treat at all. Some did crust over and I had issues cutting the wet food up but about 70% were useable.

I would definitely recommend parchment paper or foil because they stick like crazy (as they are a GI friendly treat you can't really use oil). Also cut them sort of bottle cap size and space them out well. Also, put the wet food in the fridge before for easier cutting.

I mean, I did look into silicone bakeware in case I had to make them longer term, so if it isn't an occasional thing, that might help (you can even use silicone in the microwave). They also have cute paw and bone shaped molds though a mini muffin pan would probably work best. Luckily, the GI issues for my pup were easily sorted but if they come back I would invest in the mold.

The Dash Mini-Waffle grill is great for the latest craze -- Chaffles!

I do a lot of microwave cooking, so:

***

I regularly use these silicone cookware in the oven or microwave:

• Mini Cake Cups
  
• 6-cavity mini-cake molds
  
• 3-cavity mini-cake molds
  
• Baking mat
  
• Microwave turntable mat
  
  For microwave cookware, I regularly use:
  
  
• Sistema 28-ounce "Breakfast" bowl
  
• Sistema 32-ounce "Noodle" bowl -- I use this almost daily
  
• Sistema 30-ounce "collection" plate and steamer
  
• Progressive Collapsible mini-colander and steamer
  
• Progressive egg cooker -- four soft-boiled eggs in 2 minutes
  
  I use that "Noodle" bowl for egg drop and "dump" soups, "leftovers" chili, omelets, "custard in a bowl" (microwaved cream cheese pancakes), "Spanish" fried rice or Cabbage Alfredo, frozen meatballs + Rao's marinara + Italian blend cheese, sausage with peppers and onions, and heating up of any frozen veggies with butter and spices. 
  
  It's also a great mixing bowl for the small mixes I do. I usually sift together all my dry ingredients in the bowl, do all of my wet ingredients in the Magic Bullet, then pour the wet ingredients over the dry ingredients and fold together with a large silicone spatula. Nothing sticks to the bowl, so it's so easy to mix things in the bowl AND dump everything out.
  
  I regularly use the 6-cavity and 3-cavity silicone molds and mini cake cups for buns or Cheese crisps or Egg Loaf or Fluffy Coconut Flour Pancake Rounds.

my wife also love to bake, and i'd like to eat some small cupcakes. She will make some big cakes, but only for birthday. So i think you can try some different cake molds, not expensive, and fun.
And i think a good mixer is a must, it's not cheap, but a good one is very worthy.
recommending the heart shape mold, my kid also love the heart shape.
https://www.amazon.com/LAVAVIDA-Silicone-Resuable-Nonstick-Standard/dp/B01NCOPY5T/ref=sr_1_8?ie=UTF8&qid=1511250597&sr=8-8&keywords=lavavida

I know English muffins aren’t that difficult but for crumpets I believe you need rings to do it. Here is a link

sure thing! here it is:

i know exactly what you mean! sorry for the formatting (mobile 😬)
here’s what worked for me:

peanut buttter mixture

1 cup confectioners sugar (sometimes it’s called powdered sugar)

1 cup peanut butter (i like to give it 15 seconds or so in the microwave just to soften it up)

2 Tbs of crushed graham crackers (you can also use similar plain cookies like nilla wafers or even cereal like cap’n crunch)

1/4 to 1/2 a stick of softened cannabutter (up to 113g)


chocolate coating

1 - 2 cups of semi sweet chocolate


how to assemble

melt half your chocolate

>by either using the double boiler method or placing it in a heat safe bowl and microwaving it in bursts of 15 seconds (you can go up to 30 seconds, but the extra time gradually heating the chocolate will make it much more stable and reduce the possibility of it burning)
here’s a video about it.

>>i like to add a tsp or so of distillate or cannabis infused oil into my chocolate before melting for a little added joy (this needs to be done right at the beginning before microwaving to avoid separation of the chocolate)


coat your tins with a tsp of your chocolate
>i used this pan,but you can use aluminum muffin cups too or whatever silicone mold you prefer.

>>make sure to coat the sides all the way up to the rim (try not to go over it or you’ll have a little chocolate tail!)
get in there and use your finger or a brush (if you fancy)

stick your chocolate shells in the freezer for 15 min and prepare your peanut butter filling.

>soften your peanut butter in the microwave (15 seconds) and give it a good mix.
add all other ingredients and mix well.

>>the consistency should be like playdough. you should be able to form loose balls.


here’s where you’re going to have to wing it (or, if you’re making these for patients, this is where you’ll whip out your kitchen scale to weigh precise peanut butter globs).

remove your chocolate shells from the freezer and add your peanut butter balls to the center.

> you’ll know your chocolate is set once you touch it lightly. if it’s hardened, you’re good to go! if not, don’t despair, give it a few more minutes in the freezer.

place chocolate shells filled with peanut butter back into the freezer for another 15 min.

melt the remainder of your chocolate

>pour the rest of your chocolate using a tsp over the top of your cups once they’re out of the freezer.

>>when they’re all covered, give them a very gentle shake (no tapping!). get those suckers back in the freezer for another 15 min.

pop them out of their molds and store for up to 2 weeks in the fridge.

you can wrap them in cool foil like these

waffles
You can also make them in the oven

If you're concerned about the coating, getting a new non-stick baguette pan isn't that expensive. They all pretty much run the same price of $12->$20:

If you want to spend a bit more you can get silicone ones

and on the high end there's ceramic/stone vessels.

From experience I'd say its just easier to try to shape your batards/baguettes the best you can on a stone/steel than bother with forms.

There are mini muffin tins with a steel frame, like this one.

I use a silicone muffin tray that I hot at a kitchen supplies liquidation sale. It has six wells for chits. Something like this:
http://www.amazon.com/Better-Value-Non-stick-Silicone-Muffin/dp/B00CLJKN82/ref=pd_sim_k_2?ie=UTF8&refRID=1N1EQEYSZVQ7TTW4Q2QF


If I need extra containers, I sometimes use clean and dry small plastic bowls (the pastel coloured ones from IKEA)
http://www.ikea.com/ca/en/catalog/products/30192960/

For cards, I use a business card holder that has 6 slots to hold 6 decks.

like this? or this? or this?

what cupcake mold are you using? finding 10-12oz would be awesome. this is the biggest i've found so far at 5oz https://www.amazon.com/Bakerpan-Silicone-Muffin-Baking-Colors/dp/B00JK5CSOC/ref=sr_1_15?ie=UTF8&qid=1491666608&sr=8-15&keywords=silicone+cupcake+mold+large

edit: this is 7oz https://goo.gl/o5CJ6C and this one might be 10+oz https://goo.gl/tlncc1

Many years ago (never mind how many, just...many) I spent my junior year of college in London. I had never been farther out of the US than Tijuana, so this was all very new and wondrous for me.

As the holidays got nearer, I somehow got it into my head that I wanted to go to Wales. All the other Americans at my college were either going home, or headed to Spain or Greece or somewhere else warm. Nobody but me thought Wales was a sensible idea in December, so I said, well, then I'll go by myself--certain that I'd eventually talk someone into coming along. But I never did, so when classes let out I set off on my own--another first for me. I spent ten days tramping around the boondocks of northern and central Wales, in the snow, visiting 600-year-old castles (spending a night in one of them), watching Welsh-language TV with the family who ran one B&B, riding an old steam train from a slate mining village down to the coast, seeing a perfectly silly Christmas pantomime and jeering the villain along with the local kids, learning about Welsh nationalism and Cymdeithas yr Iaith (the Welsh Language Society, who aren't as mild-mannered as that name suggests) from a man I met waiting for a train, eating new and exotic things like black pudding and bara brith and beef Stroganoff served with chips, and meeting some of the kindest people in the world. At one of the B&Bs, the lady started out by telling me that she couldn't offer me meals (which I hadn't expected, anyway), and then every night she'd call me down and say that she'd made a little too much food for her husband, and hand me a heaping plate. And one afternoon, I came in to find her making these tiny mincemeat tarts. She told me that they were a Christmas tradition--and for every tart you ate at Christmas, you'd have a month without tears in the new year. I think she fed me enough tarts to get me most of the way through the next year, tear-free.

I didn't get her recipe, but I've made my own mincemeat tarts since then, and I've come reasonably close. I've found that I still have a few tears in the months after, but that just means I need to keep perfecting the recipe, right? I'll confess: I don't make the mincemeat, I buy it from a local butcher who makes their own. But here is my recipe for the pastry (which I make in a pan like this):

Sweet Shortcrust Pastry for Mince Tarts

2 cup plain flour

1/4 tsp. salt

5.3 ounces butter, chilled

1/2 cup sugar

2 egg yolks

5 tsp. cold water (or more, as needed)

2 tsp. lemon juice

Sift flour and salt and cut in butter until the mixture resembles fine breadcrumbs. Add sugar, egg yolk, water and lemon juice and mix to a stiff dough.

Shape into a log and refrigerate for 2 hours or more for easier handling.

Spray the tart pan with nonstick spray. Divide dough into 12 portions. Make one smaller and one larger ball from each portion. Smash each flat on waxed paper with meat pounder. Press the big pieces into the tart pan.

Add spoonfuls of mincemeat into each base. Top with smaller discs of pastry and press with a fork around the edges to seal. Decorate with extra pastry if desired, then bake directly on a baking stone at 350º F. for 25-30 minutes or until lightly browned.

Makes 12 tarts.


I don't know if your grandmother ever heard the same story about the tear-free months, but I'm thinking she might remember tarts like these!

https://www.amazon.com/AmazonBasics-Nonstick-Carbon-Steel-Muffin-x/dp/B073P4RPFP/ref=mp_s_a_1_1/143-0332328-1766464?ie=UTF8&qid=1543191971&sr=8-1-spons&pi=AC_SX236_SY340_QL65&keywords=amazon+muffin+pan&psc=1

Check this thing out: Debbie Mayer Cupcake Genius. 12 Cup Surprise Cupcake or Muffin Pan https://www.amazon.com/dp/B00B4D0IUY/ref=cm_sw_r_cp_api_yc-FzbSPW7K9F
I'm ordering one now, in a couple of days, we'll see how it works!

so this then