Chocolate cupcakes baked with custard. The perfect treat for any occasion: learning how to make delicious cupcakes Cupcakes with custard inside

February - wonderful month ... It's cold outside and, perhaps, the most frosty days here in Moscow fall on February. But there is a special charm in February– the joy of waiting for spring. And a delightful feeling– spring is not far off. The day is getting longer, and the air more and more often brings to us subtle echoes of spring warmth ... Isn't it? Or is it just me that thinks so?

If you do not agree, then here is another argument in favor of an amazing month - February. It is at this time that we celebrate such a romantic holiday.– Valentine's Day. I know what you will say ... This is not our holiday. But, friends, why can't we draw good where it is? After all, feelings, love, awe– all this does not require that we postpone, cancel for the sake of our principles. Do you need a reason to love? No ... And if it is needed, then let it be on February 14– an occasion to once again arrange a romantic dinner for your loved ones.

And on this occasion, I bring you a very touching and tender recipe. I conceived it especially for the holiday of all lovers. I was inspired and created a real flavor bouquet: delicate cupcakes with a "secret" - let your loved one try to reveal it ... "Secret" in custard flavored with rose water. A cupcake cap can be melting and tender based on Swiss meringue or stronger and creamier. My advice: prepare a double portion with two types of creams - Trust me, they won't last long. Amazing… They are absolutely amazing…



Cupcakes with pink custard and meringue

Ingredients:

(10-12 cupcakes)

170 g wheat flour
½ tsp baking powder
¼ tsp salt
2 eggs, room temperature
150 g sugar
100 g butter, room temperature
80 ml natural yogurt or sour cream
40 ml milk
1 tbsp vanilla extract

3 yolks
60 g sugar
150 ml milk
35 ml heavy cream
15 g starch
1 tbsp rose extract

Swiss Meringue ()

3 squirrels
180 g sugar
2-3 drops of food coloring

Butter cream on Swiss meringue ()

3 squirrels
180 g sugar
2-3 drops of food coloring
200 g butter, room temperature

Sequencing:

cupcakes

1. In a mixer, beat the butter with sugar until fluffy, creamy mass (use a flat attachment, medium speed). Continue beating while adding eggs one at a time.

2. Sift flour with baking powder and salt. Stir sour cream (yogurt) in milk with a whisk.
3. Without whipping, with a spatula, mix the dry mixture into the creamy-sugar mass first, then the milk mixture.

4. Fill the muffin molds about 2/3 with the finished dough. Bake in an oven preheated to 170 C for 15-20 minutes. Cool down.
5. With a spoon, make an indentation in each cupcake, removing a small portion of the pulp. Put the pink custard into the cavity. Top with meringue or buttercream.

pink custard

1. Beat the yolks with sugar, vanilla seeds and starch until light and fluffy.
2. In a saucepan, bring cream and milk to a boil. Pour the milk-cream mixture into the yolks in a thin stream, beating constantly.
3. Pour the mixture back into the saucepan. Put on a small fire, cook, stirring constantly, until thickened (about 4-5 minutes).

Or try cooking in another way #2, like.

The finished cream is slightly thicker than condensed milk in consistency.

Cool the cream in the refrigerator.

Swiss Meringue (there is a detailed recipe)

1. Mix egg whites and sugar in a deep bowl. Put the bowl in a water bath (a container of boiling water). Constantly whisking with a mixer, heat the mixture to a temperature of 50-60 C (touch the edges of the bowl - they will be hot and the sugar will dissolve).
2. Remove the bowl from the water bath and continue to beat the meringue until “hard peaks” form and cool completely. At the end of whipping, add dye.

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:

1. Remove the Philadelphia from the refrigerator, warm to room temperature to make the whipping process easier and faster.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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:

1. Chill the cream before whipping. Do the same with the bowl, but it is advisable to place it in the freezer.
2. With a mixer on medium speed, beat the cream with icing sugar and vanilla until it begins to thicken.
3. 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 only of the most cream cheese 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:

1. 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.
2. 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.
3. You can decorate the cupcakes with the resulting cream immediately, 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:

1. Grind the chocolate with a knife, pour into a large bowl and put it in a water bath.
2. 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.
3. 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 cooking lemon cream clearly for one application. 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:

1. Combine the yolks, sugar and starch in a bowl, mix gently without beating, start heating in a water bath. Burner power is medium.
2. 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.
3. 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.
4. 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

A difficult recipe for lemon cupcakes with custard My tenderness of home cooking step by step with a photo. Easy to cook at home for 42. Contains only 282 kilocalories.

• Preparation time: 15 minutes
• Time for preparing: 42
• Amount of calories: 282 kilocalories
• Servings: 12 servings

• Complexity: Difficult recipe
• National cuisine: home kitchen
• Dish type: Dough products

Ingredients for twelve servings

• 180 g sugar
• 125 g wheat flour
• 75 g butter
• 1 egg
• 130 ml cream (10% - s)
• lemon zest (I have dry 0.5 tsp)
• 5 g baking powder
• 12 walnut halves
• For cream:
• 200 ml milk
• 2 yolks
• 40 g sugar
• 15 g flour
• 15 g cornstarch
• 1 tsp lemon or orange liqueur

Step by step cooking

1. Grind the yolks with sugar.
2. Sift flour and starch into the resulting mixture.
3. Mix until smooth.
4. Pour milk into a saucepan and bring to a boil.
5. Whisking constantly, pour into the egg mixture in a thin stream. Place over low heat and bring to a boil, stirring. Cook for 30 seconds, stirring, remove from heat, add liqueur, mix.
6. Cover the surface of the cream with a film, allowing it to stick to the cream and cool completely.
7. Sift flour with baking powder into a bowl, add sugar and zest.
8. Put softened butter, mix.
9. Add egg and cream. Mix until smooth.
10. Place the paper sleeves in a muffin tin, spread the batter and place in the preheated oven.
11. Bake at 180 degrees for 15 minutes. Cool slightly in the pan, then cool completely on a wire rack.
12. Decorate cupcakes with custard and walnuts using a pastry syringe. Bon appetit!
13. Help yourself! I received this timer as a gift from a friend))))

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 prepared 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.