Lemon cupcakes with custard are my tenderness. Chocolate cupcakes baked with custard Cupcakes with protein custard
Small cupcakes the size of a coffee cup quickly conquered the whole world, but if a novice hostess can make biscuit dough, then cupcake cream is a more difficult task. What should it be like and what options, according to professionals, are the most successful?
How to make cream for cupcakes
The right mass for decorating cupcakes should be dense - otherwise it will soak the pastry, make it wet. The fastest cream is ordinary whipped cream in a can that retains its shape after cooling. However, they are not always available, and the composition of the store product makes you think several times. Professionals recommend making your own cream for cupcakes by choosing one of the traditional recipes. All of the options below require refrigeration before serving. In some cases, not the cream itself is sent to the refrigerator, but the dessert already decorated with it.
cheesy
Ideal for connoisseurs of American cuisine: cream cheese for cupcakes, if desired, can also be used as a filler for cheesecake. After 5-6 hours after being placed in the refrigerator, it becomes dense, perfectly holds the given shape. Cream cheese, which is the main ingredient, is difficult to replace - apart from the classic Philadelphia, nothing will give a traditional taste. In its absence, it is better to find another recipe for cream for cupcakes.
- Philadelphia cheese - 185 g;
- powdered sugar - 110 g;
- butter - 45 g;
- vanilla essence - 1/4 tsp
Cooking:
- Remove the Philadelphia from the refrigerator, warm to room temperature to make the whipping process easier and faster.
- The mixer nozzles are plastic spatulas: they will not clog the mass, but leave it airy. Beat cheese and soft butter on medium speed, add vanilla essence, carefully add powdered sugar.
- When the consistency is smooth, refrigerate and place in a piping bag to squeeze onto cupcakes.
Protein
If this cream is put in a hot oven for a few minutes, you will get meringues or meringues - airy crispy cakes. In a non-thermally processed form, it is rarely used, since the basis of the cream is raw egg whites. In order to reduce the likelihood of Salmonella contamination, professionals recommend warming up the mass during whipping. So you get a custard protein cream.
- chicken eggs - 3 pcs;
- clean drinking water - 50 ml;
- granulated sugar - 100 g;
- citric acid - 1/4 tsp;
- butter - 155 g;
- fruit puree - 2 tbsp. l.
Cooking:
- Break the eggs and separate the whites into a dry cold bowl, put it in a large bowl of water. Beat with a mixer until a dense foam, when the water under the proteins is heated.
- Gradually add sugar and citric acid, continuing to work with a mixer. Add soft butter in pieces there, pour in water and do not beat, but stir.
- When the sugar dissolves, remove the bowl from the stove. Let the mixture cool and beat gently to get a thick and perfectly smooth mass. Enter the fruit puree, mix again and decorate the cupcakes.
Creamy
If you like the traditional top of whipped cream the most, you can make your own. The only drawback of such a cream is the inability to keep a given shape, so they will have to be eaten very quickly. It is undesirable to store cupcakes with whipped cream even in the refrigerator for more than a day: they will become wet and spoil quickly.
- fatty (33-35%) fresh cream - 300 ml;
- vanillin - 1/4 tsp;
- powdered sugar - 1 tbsp. l.;
- liquid food coloring - 1 tsp.
Cooking:
- Chill the cream before whipping. Do the same with the bowl, but it is advisable to place it in the freezer.
- With a mixer on medium speed, beat the cream with icing sugar and vanilla until it begins to thicken.
- Introduce food coloring, which is easy to replace with berry juice in the same volume, mix the creamy mass with a spatula, start laying out on cupcakes.
With mascarpone
Cream cheese, which is the basis of the famous Italian dessert "Tiramisu", gives a very delicate taste that does not require sweeteners, a dense texture. In the classic version, mascarpone cream for cupcakes consists of only the cream cheese itself and heavy cream. In order to reduce calories, take curd cheese instead of mascarpone. For a more interesting taste, you can pour amaretto or any liquor into the mixture.
- mascarpone cheese - 280 g;
- cream 33% - 210 ml;
- amaretto or cream liqueur - 1 tsp
Cooking:
- It is recommended to whip the cream with a whisk, not a mixer. Put the mascarpone into a large bowl and mix with a spatula until it becomes a soft creamy mass.
- Combine the cheese and cream, with a mixer at the lowest speed, bringing them to a thickening, pour in the amaretto in the process. If you don't want to use alcohol, use vanilla essence or add a pinch of vanilla sugar.
- You can immediately decorate the cupcakes with the resulting cream, but after that you need to send them to the refrigerator so that the elegant hat freezes.
Chocolate filling for cupcakes
The mass prepared according to this recipe is multifunctional: it can be used as a classic external cream and as a filler. In the latter case, it will remain soft even after cooling, and a little more milk is allowed in its composition - in the volume indicated below. If you want to cover the cupcakes with the finished mass, and not fill it, reduce the proportion of milk by 30-35%. Chocolate cream for cupcakes can be prepared with cocoa in the same amount, and it is better to take pure chocolate for the filling.
- fresh milk - 95 ml;
- butter - 30 g;
- dark chocolate - 110 g.
Cooking:
- Grind the chocolate with a knife, pour into a large bowl and put it in a water bath.
- Pour in the milk and put in the soft butter. Heat the mixture and mix gently - you should get a homogeneous, not too thick consistency.
- Cool it to 40 degrees and fill the cupcakes through the hole on the side: this is most conveniently done with a regular medical syringe for 3 cubes.
lemon cream
Delightful fresh sourness, amazing aroma are the main reasons for the popularity of this cream. If desired, it can be added not only to cupcakes, but also to any other baked goods: for example, pancakes. The product keeps well in the refrigerator if placed in a glass container with a tight-fitting lid, but professionals still recommend preparing lemon cream for one use. The ingredients listed below are for 10 cupcakes.
- honey - 2 tbsp. l.;
- lemon - 2 pcs.;
- butter - 30 g;
- chicken egg - 1 pc.
Cooking:
- Collect the zest from the lemons, combine it with liquid honey. Drain the juice obtained from their pulp there.
- After an hour, strain the liquid, add the beaten egg and butter to it, boil until the mixture begins to thicken.
Cupcakes with custard
One of the most difficult recipes, the result of which can also be used as a filling for cupcakes, and not just a top coating. The finished mass will be dense, tender, very oily, oily. Napoleon cake and eclairs are prepared with it, but it requires special care and accuracy. However, this cupcake cream recipe requires special care and accuracy.
- fresh milk - 400 ml;
- granulated sugar - 110 g;
- butter - 55 g;
- egg yolks - 1 pc.;
- potato starch - 35 g.
Cooking:
- Combine the yolks, sugar and starch in a bowl, mix gently without beating, start heating in a water bath. Burner power is medium.
- Pour milk in tablespoons: the success of the entire operation will depend on the freshness of this product. If it begins to curdle, it is better to refuse attempts to prepare a cream.
- Bring the mass to a boil and the active appearance of bubbles on the surface. Calculate 120 seconds, then remove the bowl from the fire.
- Enter soft butter, mix and cool the cream. Decorating cupcakes with it is very simple: transfer the mass into a pastry bag or bag with a cut corner, squeeze it onto a cupcake, giving it any shape.
Video: cream for cupcakes without butter
How to cook cupcakes with custard recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.
And further. You just have to learn how to make awesome biscuit balls on a stick called - "Cake Pops" is a new trend that will definitely please you!
If you decide to cook cupcakes for the first time, then I advise you to read this article to the end. In it you will find several proven recipes for cupcakes with photos, as well as a lot of secrets for making this delicacy.
Cupcakes recipe with photo step by step
Over the long history, hundreds and thousands of cupcake recipes have appeared - chocolate, cottage cheese, carrot and others; with stuffing, with various decorations. Some cakes are already more like works of art. Initially, cupcakes were prepared not so difficult, and not from a large number of ingredients - flour, eggs, sugar and milk. We will try to make cupcakes according to the simplest recipe for beginners.
To prepare cupcakes, you will need special molds - aluminum, paper or silicone. I prefer paper cupcake tins, as they can already serve cakes on the table, and now there are very beautiful paper tins with a variety of patterns on sale that can greatly decorate the dish. If you didn’t find paper molds, then it’s better to take silicone molds - they are less likely that cupcakes will burn, and getting cakes from silicone molds is much more convenient than from aluminum ones.
The set of ingredients for making cupcakes is as follows: a glass of flour (200 g), a glass of granulated sugar (200 g), half a pack of butter (100 g), two chicken eggs, 100 ml of milk, a bag of baking powder and vanilla and cinnamon to your taste.
We prepare the dough in the following way. Butter is thoroughly ground with sugar to a paste-like state, then add eggs, vanilla and cinnamon and mix well. Then you need to add the flour mixed with the baking powder of the dough and also mix. Pour milk slowly, in a thin stream, constantly stirring the dough. Mix all ingredients until smooth.
Next, we heat the oven to 170-190 ° and proceed to filling the molds, which we pre-lubricate with oil. It is not necessary to fill the molds with dough to the edge, as the dough will rise slightly during baking, leave 1-1.5 cm from the top edge. Next, put our cupcakes in the oven for 15-20 minutes. The readiness of the cupcakes is checked in the most usual way - we pierce the dough with a toothpick, if it remains dry, then the cupcakes can be removed from the oven.
Ready-made cupcakes can be sprinkled with powdered sugar or decorated with icing, cream or mastic as you wish.
Filled cupcakes recipe
Variations of toppings for cupcakes depend only on your taste preferences. I really love cupcakes with banana and chocolate fillings, but you can make the fillings that you like, for example, berry, vanilla, caramel, cottage cheese and many others. Making cupcakes with filling is no more difficult than without it. I will tell you the recipe for cupcakes with chocolate filling, which I love very much, and you can make cupcakes with filling to your taste.
I propose to prepare the dough for these cupcakes according to the basic recipe, which is indicated above.
For the filling, we need milk chocolate - 1 bar and about 100 ml of cream. We melt the chocolate in a water bath, and then add the cream, while stirring constantly, you should get a chocolate mousse, of medium density, so that when baking it does not flow out of our cupcakes.
The fun part is filling out the forms. First, we put the dough in them halfway and carefully try to distribute it along the walls of the mold to make a cup. We put our filling in it, it is more convenient to do this with a pastry bag or a syringe. Then close the molds with the second part of the dough. Put in the oven and bake for about 15-20 minutes.
The choice of cupcake toppings is limited only by your imagination. You can make a filling from frozen berries, just grind them with sugar. I really like the curd filling based on mascarpone, with the addition of cream and powdered sugar.
You can safely experiment with fillings for cupcakes, the main thing is to observe the necessary density so that the filling does not flow out of the cupcake.
Cream for cupcakes recipe
Cupcakes differ from ordinary cupcakes in that they, like small cakes, are usually decorated in every possible way, including cream. You can choose any cream you like, I will only talk about a couple of time-tested recipes.
So, the cream for the cupcake should be thick enough so that you can not just spread it over the cake, but give it a beautiful shape using a pastry syringe. This is the main and, perhaps, the only criterion for cupcake cream. The recipe for a basic butter-based cupcake cream is extremely simple. You will need:
- butter half a pack (100 g);
- sugar 80 g;
- milk 50-70 ml.
The butter must be mixed with sugar, and then start beating at high speed, gradually adding milk. The secret of how to achieve the thickness of the cream is simple - the milk needs to be slightly warmed up.
To be honest, I am not a fan of this cream, because for my taste it turns out to be quite oily. Therefore, I will share the recipe for cupcake cream that I usually make, this is the so-called chocolate "ganache". We do it this way: melt the chocolate in a water bath (I take 1 bar of about 90-100 g). It is important to choose a quality dark chocolate with a high enough cocoa content. Then, pour 25% fat cream into chocolate, about half a glass of 200 ml and add sugar - one tablespoon. The resulting mixture is constantly stirred until a homogeneous mass is obtained. Don't let her boil! We cover the cupcakes with the resulting cream.
Cupcakes "STAR WARS"
Cupcakes with fondant recipe
Cupcakes are very elegant and festive pastries, which are customary to decorate and decorate. Mastic comes to the rescue - it can be said "confectionery clay", which does not limit the flight of fancy. The possibilities of mastic allow you to make all kinds of figures, flowers and any other decorations. This is especially true when you are preparing cupcakes for any event, in which case the cupcake decoration can be personalized for a particular holiday, for example, to fashion a figure of Santa Claus or make letters with your baby's name.
I will not re-describe the recipe for cupcakes here, you can see it above, I’d rather tell you how to make mastic according to the simplest marshmallow recipe. We will need:
- marshmallows 100 g - white;
- juice from half a lemon;
- 1 glass of powdered sugar.
Marshmallow along with lemon juice must be placed in the microwave oven for 20-30 seconds. It should melt. If you want to get mastic of different colors, then add food coloring. Then you need to add half of the powdered sugar and squeeze out the mixture, pour the remaining powdered sugar gradually, stirring constantly. When it becomes difficult to interfere, the mixture must be kneaded with your hands like dough until it becomes similar in consistency to plasticine. So, the mastic is ready! If you do not want to use it immediately, then wrap the mastic tightly in cling film and place in the refrigerator. You can store mastic in the refrigerator for several weeks.
The perfect treat for any occasion: learning how to make delicious cupcakes
A cupcake is a small cake or cupcake that is meant to be eaten by one person. This pastry was first made in America. Small cupcakes with cream in a short period of time became very popular. Today they are cooked with various fillings and additives, they use numerous decorations, which allows you to get a real culinary masterpiece. You can meet small cakes at almost any wedding, buffet table and other holidays.
How to make strawberry cupcakes?
One of the popular options for this pastry, because the cream turns out to be pleasant in taste and with a slight sourness. This treat is often chosen for weddings and birthdays. In this recipe, instead of strawberries, you can use other berries and fruits, for example, blueberries, oranges, etc.
The dough should be prepared from such ingredients. a pair of eggs, 110 g of granulated sugar, 75 g of flour, 55 g of starch, 1 teaspoon of baking powder, 60 ml of vegetable oil and 150 g of strawberries. To make a cream, you need to take the following products: 200 ml of cream 22%, 2.5 tbsp. tablespoons of powdered sugar and 125 g of strawberries.
- We will start with the dough for which prepare the berries: wash, remove the tails and cut into small cubes. Combine flour, starch and baking powder, and then mix everything. In a separate container, beat the eggs with sugar to make a fluffy white foam. Gently add bulk ingredients to the eggs and put the strawberries;
- Take special molds and grease them well with oil, and then grind them with a little flour. Lay out the dough, filling the containers only halfway. Within 15 min. cook in the oven at 180 degrees;
- At this time, take care of the cream. Using a blender, grind the berries until a puree is formed. Add powder and mix well. Separately, beat the cream until a dense foam forms, and then combine them with the puree. Mix everything;
- Decorate the cooled cupcakes with cream, for example, using a pastry bag. You can immediately after that and serve.
How to cook chocolate cupcakes?
If you want to surprise your loved ones and guests, then be sure to use this recipe. Chocolate dough is very tasty, tender and airy. Dessert turns out for adults, because we will use wine.
For this recipe for making cupcakes, you should take the following list of products. 85 butter, 190 g brown and 65 g white sugar, egg, yolk, 185 ml dry red wine, 1 teaspoon vanilla essence, 250 ml flour, 0.5 tbsp. cocoa, a pinch of soda, as well as 0.5 teaspoons of baking powder and a quarter of a spoon of salt and cinnamon. It is important that the ingredients are at room temperature, so take them out of the refrigerator first.
- Combine two types of sugar and add soft butter there. Beat everything with a mixer for a few minutes. Put the egg, yolk in there and continue beating to get a uniform consistency;
- Combine all bulk components, which include wheat flour, salt, cocoa powder, soda, and also baking powder. Sift and add to the previously prepared mass. Mix everything with a spatula, and then slowly pour in the wine and essence. It is important to knead everything thoroughly and move only in one direction;
- Grease the molds with oil and lay out the dough, filling only 2/3 of the volume. Bake in the oven at 180 degrees for 15-20 minutes. Be sure to check readiness with a dry toothpick;
- Do not take out the cupcakes immediately, but leave for a few minutes. Cupcakes are very tasty, but you can make ganache or any other cream.
How to cook coconut cupcakes with cream?
Exotic pastries that give real heavenly pleasure. Make mini cakes for home tea parties or for any occasion. We are sure that everyone will like such pastries.
To prepare the test, you should take such a list of products. 125 g butter, 200 g powdered sugar, 2 teaspoons chopped lemon zest, 3 eggs, 50 g coconut, 4 tbsp. spoons of wheat and 3 tbsp. spoons of flour with baking powder, and another 95 g of natural yogurt without additives. To make a cream, you need to prepare: 100 g of softened butter, 1.5 tbsp. powdered sugar, 0.5 tbsp. coconut milk and 1 tbsp. a spoonful of lime or lemon juice.
- First, combine the butter, sugar and coconut flakes, and then, using a mixer, beat everything until smooth. In the resulting mass, beat the eggs one at a time, without stopping mixing. It remains to put yogurt and two types of flour. Prepare a homogeneous dough;
- Take the molds and put the dough in them, not reaching its edges by about 1.5 cm. Send it to the oven, which needs to be heated to 180 degrees, and cook for 20-25 minutes;
- We turn to the cream, for which beat the butter with powder with a mixer. Then add milk and lime juice to it. Using a pastry bag, decorate the cooled cupcakes with the prepared mass. Sprinkle the top with shredded coconut.
Cooking cupcakes with custard at home
The pink cream that decorates the mini cakes makes the dessert very delicate. This recipe is perfect for a romantic date or for a holiday. In addition, baking turns out with a surprise - with a custard mass inside. Ingredients are for 10-12 servings.
To make cupcakes, you need to take the following products:
- For cupcakes: 175 g flour, 0.5 teaspoon baking powder, 1/4 teaspoon salt, a couple of eggs, 155 g granulated sugar, 100 g butter, 85 g natural yogurt, 35 ml milk and 1 tbsp. a spoonful of vanilla extract;
- For custard: 3 egg yolks, 65 g granulated sugar, 150 ml milk, 35 ml high-fat cream, 15 g starch and 1 tbsp. a spoonful of rose extract;
- For the meringue: 3 proteins, 180 g of granulated sugar and 2.5 drops of pink dye.
- First, we prepare cupcakes, for which you need to beat soft butter with granulated sugar until a lush mass is formed. Continue beating on medium speed and add the eggs one at a time;
- Combine sifted flour, baking powder and salt. Separately, mix yogurt with milk. With a spatula, stir in the dry ingredients first, then the wet ingredients. The dough in the end should be homogeneous;
- Fill prepared molds 2/3 full. Within 15-20 min. cook at 170 degrees. After that, cool and remove from the molds;
- Let's move on to the recipe for custard, for which you need to thoroughly beat the yolks with sugar and starch. The result should be a lush, light mass. Pour milk, cream into a saucepan and bring to a boil. Then, in a thin stream, add the mixture to the yolks, while continuing to beat. Pour everything back into the saucepan and cook at a minimum of heat for 5 minutes. stirring constantly. The result should be a thick cream that needs to be put in the refrigerator;
- It remains to understand the preparation of the meringue. Take a deep container and mix the proteins with sugar in it. Put it in a water bath and start beating with a mixer. It is necessary to heat the mass to 50-60 degrees. Then, remove the container from the bath, continue to stir until a dense foam is formed and until completely cooled. Add coloring and whisk again;
- With a teaspoon, make an indentation in the top of each cake, scooping out some of the pulp. Put a little custard in it, and decorate everything with meringue on top with a pastry bag. That's all, the most delicate dessert is ready.
Now you know some simple recipes for making delicious cupcakes at home. Prepare original desserts to please your relatives and surprise your guests. Experiment with the filling, getting new and original options.
Surprisingly delicious vanilla cupcakes with a surprise + 4 cream options
Hello girls and guys!
Athenskaya is in touch again. Today I am summing up the statistics of the site and, based on the active growth in traffic, I see that you are slowly returning from vacations and summer cottages, which pleases me immensely, primarily because I myself have not been anywhere this year and, like a loshara, spent my entire vacation in Athens. Well, the fact that every day we went out of town to the sea does not count, really 🙂
But we spent a lot of time with the nephews and, every day returning with a slight headache, I once again realized that children are not ours yet. Children are too big a responsibility for me, requiring a lot of preliminary work on myself. After all, the goal of humanity is not just to make people, but to bring into this world those who can make it better...
... And when I'm not philosophizing, I bake different cakes there, cupcakes ...
Today, for example, we will make vanilla cupcakes. We have not had these wonderful pies for a very long time. Yes, not some kind of sub-fence cakes, but cupcakes with surprise stuffing from boiled condensed milk and butter cream with mascarpone cheese. And yet, why limit yourself to one cream? I will give you 4 of my best, personally tested, recipescream for cupcakes. Vanilla cupcakes - that's what vanilla cupcakes are, which are combined with absolutely any taste. I made a cream with banana flavor, put a slice of banana on top and I got cupcakes "Banoffee" .
A similar situation is here with the filling. Of course, it is an absolutely optional option here, but I will tell you with full responsibility that cupcakes will lose significantly without it. Moreover, in addition to condensed milk, absolutely any more or less stable substance can act as a filling, such as: nutella, jam, caramel, chocolate ganache, any nut paste, lemon curd, etc. etc.
If you prefer a more classic version of the dough - in milk, then you ⇒ here.
I tried filling them with boiled condensed milk and homemade caramel. I liked the combination with caramel more because of the saturation, but since the presence of condensed milk in the average kitchen cabinet is more likely than the presence of caramel, then I suggest it to you.
I tell everything in order.
Basic cupcake recipe
Grocery list:
*1 serving - 12-14 pieces
For vanilla cupcakes
- butter - 100 gr.
- sugar - 275 gr.
- vanilla essence - ½ tsp
- eggs - 2 pcs.
- flour - 190 gr.
- salt - ¼ tsp
- baking powder - 1 tsp with a slide
- kefir - 125 ml
Always when preparing muffins, all products must be at room temperature!
For filling
- boiled condensed milk - 100 gr.
- heavy cream, from 33% - 250 ml
- mascarpone cheese - 125 gr.
- sugar - 50 gr.
- vanilla essence - 1 tsp
- banana - 1 small or ½ large (optional)
Cooking:
- Preheat oven to 180º. Fill the muffin mold with paper capsules.
- Place softened butter and sugar in a mixing bowl. Beat for a long time, 5-10 minutes, at high speed until a white airy mass is formed.
- Continuing to beat, add the vanilla essence and eggs, one at a time. Beat for 1 minute after each egg. You will get an even more magnificent mass.
- In a separate bowl, mix sifted flour with baking powder and salt.
- Having reduced the mixer speed to medium, start introducing flour in small portions, alternating with kefir (a little flour - beat, a little kefir - beat). You need to complete the process with flour.
- After the last portion of flour, beat for a short time until the ingredients are combined.
- Using a spoon or a special ice cream gadget, fill the prepared molds 2/3 full. Bake for 30 minutes until light golden brown.
- Transfer the finished muffins to a wire rack and leave to cool completely.
- In the cooled cupcakes, make a hole almost to the very bottom with a special drill or the back of a teaspoon.
I did it with a vegetable peeler. If yours is the same, you don't need anything else. - Using a cornet or an ordinary teaspoon, fill the holes with boiled condensed milk.
Butter Banana Cream
Well, now the promised interpretations of the cream.
Chocolate cream with cocoa
- condensed milk - 200 gr.
- cocoa powder - 3 tbsp
- Beat soft butter with a mixer until light in color.
- Continuing to beat, we introduce condensed milk one tablespoon at a time.
- Stop the mixer, add 1 tbsp. cocoa, beat gently. We also gradually introduce the remaining 2 tablespoons of cocoa.
- If the cream is not thick enough to work, put it in the refrigerator for 10-15 minutes.
Butter cream with boiled condensed milk
- butter, softened - 250 gr.
- boiled condensed milk - 1 can
- As in the previous recipe, beat the butter until fluffy white mass.
- Without stopping whisking, add 1 tablespoon of condensed milk until a homogeneous cream is obtained.
Cream with Philadelphia
- butter, softened - 180 gr.
- powdered sugar - 240 gr.
- vanillin - on the tip of a knife
- Philadelphia cream cheese - 200 gr.
- In a mixer, beat soft butter with powdered sugar and vanilla until fluffy.
- Add cream cheese and stir with a spatula until smooth.
You prepare your cupcakes, ask questions in the comments below, write reviews and wishes, and I went to rest.
Good luck, love and patience.
Sources:
Good afternoon, comrades!
Winter is the best time for cupcakes, right? When you go outside less and less, and the oven not only bakes, but also warms your soul and body. In winter, there is always more time to play around in the kitchen with a pastry bag or syringe. At other times of the year, you are content with simple muffins at best.
And even if it’s only October 17 on the calendar, we can assume that winter has come into force for two reasons: firstly, it has been snowing in Moscow for several days, and secondly, in Athens the temperature today dropped to 20º degrees. And that means winter is here. Because in Greece there is neither autumn nor spring, there is only summer and winter. Just yesterday, the girls were drinking coffee on the street in a cafe in T-shirts and discussing who will decorate the tree this year(and they start dressing up here from the beginning of November). And today it’s all, we change our shorts into pants, which means winter.
Cupcake Genius
So what am I talking about here? Yes, about cupcakes. I can’t imagine how our mothers lived without this ingenious invention. If cupcakes are mistaken for cakes, then These are the easiest and fastest cakes I have ever seen., well, except for the no less ingenious "potato", of course. And all why? First, because cupcake batter is prepared very quickly and usually by mixing dry and wet mixes. Secondly, these cakes are already individual in advance and do not require any special serving, slicing, etc. Well, the cream for cupcakes is the most pleasant part, because here you can fantasize endlessly ...
How to learn how to work with a pastry bag?
When I learned to work with a pastry bag, I took one cupcake and put a cap of cream on it, then removed this cream with a spatula and put it again, and again, and again. Until a certain pattern came out.
By the way, if you think you don't know how to work with a pastry bag, I advise you to change your mind. The only way to learn how to decorate cupcakes beautifully- Practice and practice again. From the first time, no one has yet succeeded in making a bouquet of roses on a cake.
When I first came to work as a pastry chef's assistant, I was assigned to make lemon tartlets. Then I understood that it was absolutely impossible for my fragile hand to plant even neat hats from Italian meringue, and even burn them with a burner. In response to my call for help, the chef sent me on a long journey (pastry chefs sometimes practice this). In short, after a few messed up and burnt meringues, everything went like clockwork, in the truest sense of the word.
This is all to the fact that, in addition to how to properly hold the bag in your hands, no one will help you with anything. It only takes time to adjust.
Here you can see the main nozzles that I use to decorate cupcakes: open star, French tube, straight tube, closed star.
In general, after such a verbose introduction, you can do cupcakes. I'll start with the simplest but no less delicious than the others.
Do not forget that you need to decorate with cream completely cooled cupcakes.
1. Butter cream with condensed milk
Perhaps this is the most common cream used in classic Soviet desserts. And why don't we decorate them with fashionable cupcakes today?
To do this, we need only 2 ingredients:
- butter, softened - 200 gr.
- condensed milk - 200 gr.
- vanilla essence or aromatic alcohol - 1 tsp (optional)
Cooking:
- The most important thing in this recipe is to bring the butter to the right temperature: the ideal temperature for whipping butter is 20 ° C. It's a little colder than room temperature.
- Now you need to beat the butter well (it should be of good quality). Beat the butter with a mixer until fluffy, airy. It will take 5 minutes.
- Only after the oil has become airy, we begin to gradually, one spoon at a time, introduce condensed milk, whipping the mass until smooth after each serving of condensed milk.
Butter cream with condensed milk is an emulsion, that is, it is fat mixed with water. And since fat doesn't mix with water, we need to properly oxygenate the oil so that the water particles have something to cling to. So very important beat the butter well and add the condensed milk gradually!
We put the finished cream in a pastry bag and decorate the cupcakes.
If your house is hot and the cream does not hold its shape well, put it in the refrigerator for a few minutes so that the butter hardens slightly.
2. Chocolate cream with condensed milk
Here the principle is the same as in the previous recipe, only cocoa powder is added at the end.
We will need:
- butter, softened - 200 gr.
- condensed milk - 200 gr.
- cocoa powder - 3 tbsp
Cooking method:
See the previous recipe for all the nuances of preparing this cream ⇑
- Beat soft butter with a mixer until an airy mass forms (about 5 minutes).
- Add condensed milk one tablespoon at a time, beating well after each serving.
- After the condensed milk is over, add one tablespoon of cocoa powder, beating again after each spoon.
- Fill a pastry bag with cream and decorate cupcakes. If necessary, the cream can be cooled a little so that it holds its shape better.
3. Butter cream with boiled condensed milk
Another asset of Soviet culinary. The most beloved and most unique taste from childhood.
Ingredients:
- butter, softened - 200 gr.
- boiled condensed milk - 320 gr.
Cooking method:
- Beat the butter with a mixer until an airy mass forms (about 5 minutes)
- Continuing to beat, we introduce one spoonful of boiled condensed milk, each time whisking until smooth.
- If necessary, cool the finished cream and you can decorate the cooled cupcakes.
4. Cream with cottage cheese or cream cheese
Now let's move on to more interesting options. Let's start with cream cheese.
For cream, take:
- butter, softened - 150 gr.
- powdered sugar - 150 gr.
- cream or curd cheese - 300 gr.
* Optionally, you can add 115 gr. berry or fruit puree - for taste and color with the juice of ½ lemon.
We prepare the cream as follows:
- Put the butter, icing sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
- Add cream or curd cheese, if desired - fruit and berry puree, and beat until a homogeneous mass is formed.
- Then add lemon juice and beat again until smooth. (*If we make without fruit puree, do not add lemon).
- Food coloring can be added to the finished cream and applied to cupcakes using a pastry bag.
5. Cheese cream with white chocolate
The combination of cream cheese and white chocolate is simply incredible.
Take the following products:
- white chocolate - 200 gr.
- butter, softened - 200 gr.
- powdered sugar - 150 gr.
- cream or curd cheese - 250 gr.
- vanilla seeds - ½ pod or vanilla essence - 1 tsp (optional)
Preparing the cream:
- First, melt the white chocolate, broken into pieces, in a water bath and leave to cool completely.
- Beat the softened butter until fluffy (5 minutes), then add all the other ingredients (chocolate must certainly cool to room temperature!) And beat until smooth.
- If necessary, cool the cream a little and decorate our cupcakes.
6. Chocolate cream with mascarpone and condensed milk
This is a cream that holds its shape well due to the presence of gelatin. Therefore, it must be cooked before baking cupcakes so that it has time to harden.
Required products:
- sheet gelatin - 10 gr.
- dark chocolate - 100 gr.
- cream - 50 gr.
- condensed milk - 100 gr.
- mascarpone cheese - 500 gr.
How we cook:
- Soak the gelatin leaves in cold water for 10 minutes.
- In the meantime, melt the chocolate broken into pieces in a water bath, stirring regularly.
- Bring the cream almost to a boil, remove from heat and dilute the swollen gelatin in it, after squeezing it out. Stir until the gelatin is completely dissolved.
- Pour cream into melted chocolate and stir until smooth.
- Then add condensed milk and mix again with chocolate.
- Put the mascarpone in a separate bowl and pour the chocolate into it, mix with a whisk until a homogeneous cream is formed.
- Cover bowl with cling film and refrigerate for 2 hours.
- After 2 hours, fill a pastry bag with cream and decorate cupcakes.
7. Banana cream with mascarpone
Instead of a banana, you can add 100 grams of any berry or fruit puree.
Grocery list:
- fat cream, from 33%, cold - 250 ml
- mascarpone cheese - 125 gr.
- sugar - 60 gr.
- vanilla essence - 1 tsp
- banana, ripe and small - 1 pc.
Cooking:
- Whipping cream should always be cold, and it is advisable to cool the whipping bowl as well. So the process will go faster.
- Put the cream, mascarpone, sugar and vanilla essence into the mixer bowl, and start beating with the mixer at low speed, gradually increasing the speed.
- After the cream acquires the consistency of whipped cream, introduce a well-mashed banana and gently mix until smooth.
- The cream is ready. We can decorate them with cooled cupcakes.
8. Air cream with white chocolate
Very simple but very airy cream for white chocolate lovers
List of ingredients:
- white chocolate - 200 gr.
- butter, softened - 230 gr.
- powdered sugar - 210 gr.
- vanilla essence - 2 tsp
Cooking process:
- Break white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove the chocolate from the bath and leave to cool.
- Put soft butter in a mixer bowl along with powdered sugar and beat well until a fluffy cream (about 5 minutes).
- Add the completely cooled white chocolate to the butter cream and beat for a couple more minutes.
- Lastly, add the vanilla essence and beat again until a homogeneous airy cream is formed.
9. Protein cream on Swiss meringue
In this recipe, we pasteurize the proteins in a water bath, so this cream can not be afraid.
For the recipe, let's prepare:
- egg whites - 2 pcs.
- sugar - 150 gr.
- vanilla seeds - ½ pod or vanilla essence - 1 tsp
- food coloring - optional
Recipe Execution:
- In a heat-resistant bowl, put the proteins, sugar, vanilla and place in a water bath (the bottom of the bowl should not touch the water).
- Whisking constantly, heat the whites until the sugar is completely dissolved (about 5 minutes).
Rub the whites between your fingers - grains of sugar should not be felt. - Only after the sugar has completely dissolved, remove the whites from the bath and beat with an electric mixer into a stable meringue until the bowl has cooled to room temperature.
- We immediately decorate our cupcakes with ready-made cream.
10. Silky chocolate ganache
Perhaps one of the most beautiful and silky cream for cupcakes. It should be well brewed, so cook it the day before.
Compound:
- heavy cream, from 33% - 250 ml
- liquid honey - 50 gr. (if there is no liquid, melt in a water bath or microwave)
- instant coffee - 1 tbsp.
- dark chocolate, from 60% - 200 gr.
- butter - 75 gr.
Recipe:
- Bring the cream, honey and instant coffee to a boil over moderate heat (no need to boil).
- We put finely chopped chocolate, butter into cubes in a bowl and pour them with hot cream in two approaches: pour half - mix thoroughly with a whisk, pour the second half - mix again until smooth.
- Cover the bowl with cling film and leave to cool overnight at room temperature.
- The next day, the chocolate ganache is ready to use.
This list can be continued indefinitely, but for the first time I think that's enough. You can browse the website for cupcake recipes and see other ideas. For example, I will give you chocolate cupcakes with chocolate icing and coffee-nut cupcakes with mascarpone cream.
All delicious and beautiful cupcakes!
Good luck, love and patience.
Everything. Till. Till.
Lush milk pancakes without yeast recipe
1. Necessary products.
2. We begin to prepare the dough for cupcakes. Remove the zest from an orange using a special tool or simply rub it on a fine grater, trying not to touch the white, bitter part. You don't need orange pulp. 
3. Divide chicken eggs into protein and yolk. The yolk will go into the dough, and the protein will be needed to make the protein custard. 
4. We take a bowl, pour granulated sugar into it and put the egg yolks. 
5. Grind until white with a fork or whisk, the mixer will be redundant. 
6. Add sour cream, butter, previously melted and orange zest. We mix. 
7. Now pour the baking powder, add a pinch of salt and sift the wheat flour. 
8. The result is a very fragrant dough, a little thicker than sour cream. 
9. We take special molds for baking muffins and cupcakes. It is better to take silicone ones, they do not need to be lubricated, and pastries are taken out easily. But, if you have paper cupcake liners, it's best to use them anyway. We spread the prepared dough into each form for 2/3 of the volume. Bake in the oven at 200 degrees for 20 minutes. 
10. Remove the finished cupcakes from the oven, cool to room temperature. 
11. Using a knife and a teaspoon, take out the middle of the cupcakes. 
12. Fill the recess with citrus curd. 
Culinary advice
Citrus Kurd is a kind of citrus custard on yolks. If you don't have it, it's okay... Fill cupcakes with citrus jam or jam.
13. Now we are preparing the protein custard. To do this, take a small iron saucepan, pour a small amount of water and half of the required granulated sugar into it. We put the pan on low heat, cook the syrup. The time will take about 5 minutes. 
14. Beat the rest of the granulated sugar with egg whites. 
15. Then pour hot sugar syrup into whipped proteins and beat them together for 6-7 minutes. Very dense, thick protein-custard is ready. You can already start decorating cupcakes, but I made it more interesting ... 
16. Divide the finished cream into three parts. We leave one part white, and add dyes to the other two parts. I chose orange and yellow. 
17. We shift the cream into a special pastry bag with a nozzle and decorate the cupcakes. 
18. You can decorate the finished cupcakes with orange slices and sprinkle with orange zest. Enjoy a great dessert! 
A cupcake is a small cake or cupcake that is meant to be eaten by one person. This pastry was first made in America. Small cupcakes with cream in a short period of time became very popular. Today they are cooked with various fillings and additives, they use numerous decorations, which allows you to get a real culinary masterpiece. You can meet small cakes at almost any wedding, buffet table and other holidays.
How to make strawberry cupcakes?
One of the popular options for this pastry, because the cream turns out to be pleasant in taste and with a slight sourness. This treat is often chosen for weddings and birthdays. In this recipe, instead of strawberries, you can use other berries and fruits, for example, blueberries, oranges, etc.
Cook dough follows from such ingredients: pairs of eggs, 110 g of granulated sugar, 75 g of flour, 55 g of starch, 1 teaspoon of baking powder, 60 ml of vegetable oil and 150 g of strawberries. To make a cream, you need to take the following products: 200 ml of cream 22%, 2.5 tbsp. tablespoons of powdered sugar and 125 g of strawberries.
Cooking steps:
- We will start with the dough for which prepare the berries: wash, remove the tails and cut into small cubes. Combine flour, starch and baking powder, and then mix everything. In a separate container, beat the eggs with sugar to make a fluffy white foam. Gently add bulk ingredients to the eggs and put the strawberries;
- Take special molds and grease them well with oil, and then grind them with a little flour. Lay out the dough, filling the containers only halfway. Within 15 min. cook in the oven at 180 degrees;
- At this time, take care of the cream. Using a blender, grind the berries until a puree is formed. Add powder and mix well. Separately, beat the cream until a dense foam forms, and then combine them with the puree. Mix everything;
- Decorate the cooled cupcakes with cream, for example, using a pastry bag. You can immediately after that and serve.
How to cook chocolate cupcakes?
If you want to surprise your loved ones and guests, then be sure to use this recipe. Chocolate dough is very tasty, tender and airy. Dessert turns out for adults, because we will use wine.
For this recipe for making cupcakes, you should take the following list of products: 85 butter, 190 g brown and 65 g white sugar, egg, yolk, 185 ml dry red wine, 1 teaspoon vanilla essence, 250 ml flour, 0.5 tbsp. cocoa, a pinch of soda, as well as 0.5 teaspoons of baking powder and a quarter of a spoon of salt and cinnamon. It is important that the ingredients are at room temperature, so take them out of the refrigerator first.
Cooking steps:
- Combine two types of sugar and add soft butter there. Beat everything with a mixer for a few minutes. Put the egg, yolk in there and continue beating to get a uniform consistency;
- Combine all bulk components, which include wheat flour, salt, cocoa powder, soda, and also baking powder. Sift and add to the previously prepared mass. Mix everything with a spatula, and then slowly pour in the wine and essence. It is important to knead everything thoroughly and move only in one direction;
- Grease the molds with oil and lay out the dough, filling only 2/3 of the volume. Bake in the oven at 180 degrees for 15-20 minutes. Be sure to check readiness with a dry toothpick;
- Do not take out the cupcakes immediately, but leave for a few minutes. Cupcakes are very tasty, but you can make ganache or any other cream.
How to cook coconut cupcakes with cream?
Exotic pastries that give real heavenly pleasure. Make mini cakes for home tea parties or for any occasion. We are sure that everyone will like such pastries.
To prepare the test, you should take the following list of products: 125 g butter, 200 g powdered sugar, 2 teaspoons chopped lemon zest, 3 eggs, 50 g coconut, 4 tbsp. spoons of wheat and 3 tbsp. spoons of flour with baking powder, and another 95 g of natural yogurt without additives. To make a cream, you need to prepare: 100 g of softened butter, 1.5 tbsp. powdered sugar, 0.5 tbsp. coconut milk and 1 tbsp. a spoonful of lime or lemon juice.
Cooking steps:
- First, combine the butter, sugar and coconut flakes, and then, using a mixer, beat everything until smooth. In the resulting mass, beat the eggs one at a time, without stopping mixing. It remains to put yogurt and two types of flour. Prepare a homogeneous dough;
- Take the molds and put the dough in them, not reaching its edges by about 1.5 cm. Send it to the oven, which needs to be heated to 180 degrees, and cook for 20-25 minutes;
- We turn to the cream, for which beat the butter with powder with a mixer. Then add milk and lime juice to it. Using a pastry bag, decorate the cooled cupcakes with the prepared mass. Sprinkle the top with shredded coconut.
Cooking cupcakes with custard at home
The pink cream that decorates the mini cakes makes the dessert very delicate. This recipe is perfect for a romantic date or for a holiday. In addition, baking turns out with a surprise - with a custard mass inside. Ingredients are for 10-12 servings.
To make cupcakes, you need to take such products:
- For cupcakes: 175 g flour, 0.5 teaspoon baking powder, 1/4 teaspoon salt, a couple of eggs, 155 g granulated sugar, 100 g butter, 85 g natural yogurt, 35 ml milk and 1 tbsp. a spoonful of vanilla extract;
- For custard: 3 egg yolks, 65 g granulated sugar, 150 ml milk, 35 ml high-fat cream, 15 g starch and 1 tbsp. a spoonful of rose extract;
- For the meringue: 3 proteins, 180 g of granulated sugar and 2.5 drops of pink dye.
Cooking steps:
- First, we prepare cupcakes, for which you need to beat soft butter with granulated sugar until a lush mass is formed. Continue beating on medium speed and add the eggs one at a time;
- Combine sifted flour, baking powder and salt. Separately, mix yogurt with milk. With a spatula, stir in the dry ingredients first, then the wet ingredients. The dough in the end should be homogeneous;
- Fill prepared molds 2/3 full. Within 15-20 min. cook at 170 degrees. After that, cool and remove from the molds;
- Let's move on to the recipe for custard, for which you need to thoroughly beat the yolks with sugar and starch. The result should be a lush, light mass. Pour milk, cream into a saucepan and bring to a boil. Then, in a thin stream, add the mixture to the yolks, while continuing to beat. Pour everything back into the saucepan and cook at a minimum of heat for 5 minutes, stirring constantly. The result should be a thick cream that needs to be put in the refrigerator;
- It remains to understand the preparation of the meringue. Take a deep container and mix the proteins with sugar in it. Put it in a water bath and start beating with a mixer. It is necessary to heat the mass to 50-60 degrees. Then, remove the container from the bath, continue to stir until a dense foam is formed and until completely cooled. Add coloring and whisk again;
- With a teaspoon, make an indentation in the top of each cake, scooping out some of the pulp. Put a little custard in it, and decorate everything with meringue on top with a pastry bag. That's all, the most delicate dessert is ready.
Now you know some simple recipes for making delicious cupcakes at home. Prepare original desserts to please your relatives and surprise your guests. Experiment with the filling, getting new and original options.
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