Good afternoon, savvy savers! This morning I wanted to bring you another awesome product review, and this time the Rainbow Wave Kitchen Silicone Baking Cups (24 Pack) Review! Recently, I had been given the opportunity to try out these baking cups, from the manufacturer, and I wanted to share not only my experiences with the pan, but another fun recipe that might put you in the baking mood as well! These Silicone Cupcake Molds are packaged in a tube of 12 cups. These white molds are perfect for events, parties, or baking with the family; these cups are as clean, and beautiful as they are stylish, in that they can withstand oven temperatures up to 500 degrees F, but can also be used in the freezer or microwave. Another key point to consider, these food cups are food-grade, non-stick silicone, and can be used in both standard metal or glass muffin pans, or they can be placed individually on a flat cookie sheet or jelly-roll pan.
The cups also provide easy, stackable storage, and can be used in jars, like here!
As for my personal experience with the baking cups, the cups arrived very quickly from Amazon.com, and upon close inspection of the cups, this product seemed very heavy duty, for being 2″x3″x1-1/2″ cups. The cups are also affordable, priced at $7.99, shipped on Amazon.com.
I tested these these Silicone Cupcake Molds, making one of my families favorites, my recipe for Triple Berry Breakfast Muffins:
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup reduced fat milk
1 1/2 teaspoons vanilla extract
1 cup fresh berries; I use a medley of blueberries, raspberries, and cranberries.
1) Heat oven to 400 degrees
2) Next, combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
3) Add vegetable oil to a measuring glass.
4) Add the egg to the measuring glass, and incorporate; while incorporating add your vanilla extract.
5) Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix.
6) Fold in your berries.
7) Divide batter between 12 muffin cups. As I am using silicone, you will not need to use liners (unless giving to others), or add water to the bottom of your muffins.
8) Bake muffins 15 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
9) Once done, tip your cups on its side, and your muffins will simply fall out!
10) Transfer muffins to a cooling rack and cool completely.
11) To store muffins, place them in a plastic bag, seal, and store at room temperature for up to 2 to 3 days, or freeze tightly wrapped for up to 3 months.
As you can see, the muffins came out cleanly, without burning, and the pan was a cinch to clean up! I would highly recommend these cups!
To find out more about these cups, or to purchase them on Amazon.com!