Cupcakes with filling - a recipe with photos step by step, how to prevent mistakes in cooking. Cupcakes

Cupcakes with filling - a recipe with photos step by step, how to prevent mistakes in cooking. Cupcakes - Recipes

19.10.2019 Dishes for children

Every housewife wants to always please loved ones and surprise guests with delicious sweets of their own preparation. Cupcakes are small cakes stuffed with chocolate, condensed milk or fruit. They can be a real work of art, and at the same time, not difficult to prepare at home.

What will you need to make a cupcake?

The classic version of the dish is designed for 12 servings. The energy value of pancakes - 365 kcal / 100 g. It will take a little time to cook - just 70 minutes.

For cream you need:

210 g butter or heavy cream
300 g powdered sugar
180 g of tender fatty cheese (like mascarpone, almette). If there is no cheese, fat cottage cheese is also suitable, but it needs to be passed through a meat grinder 2-3 times
Juice 1/2 Lemon (optional)

For classic toppings you must have at hand the following ingredients:

100 g frozen raspberries
100 g frozen strawberries
50-70 g sugar

For the test you need to take the following components:

260 g premium sifted flour
2 fresh eggs
160 ml of milk
60 ml cream 15% fat
125 g butter
150 g sugar
1/2 tsp baking powder
a pinch of salt

How to start cooking culinary delights?

You can just garnish with cream from a pastry bag, but you can show imagination: use curly nozzles, cream of different colors, colored glazesugar powders, chocolate figures. Clearly follow the above recommendations and you will succeed.

Homemade cupcake recipe

While preparing the dough mix dry ingredients first, and then add liquid mixture to them. Cream butter must be removed from the refrigerator a little in advance so that it softens.

But the main thing is not to overdo it. If the oil is too soft, the cream will leak and you won’t be able to beat it. It is better to transfer the finished cream immediately to a pastry bag and put in the refrigerator.

If you don’t have cream, in the test you can replace with plain milk. Before baking, slightly press the middle of each cupcake so that they do not rise much, it will be more convenient to spread the cream. Decorate only well-cooled itemsotherwise the cream or glaze will melt and ruin the pattern, remember this.

What are the options for serving meals?

There are an infinite number of options for filing and design. It all depends on your free time and fantasy. Cupcakes can be issued in a wedding, children's and even corporate style.

Serve them like tea dessert, or put in a dish a pyramid in the form of a large portioned cake. You can make thematic culinary products, for example, with different heroes of your favorite cartoon. Come up with your own style and soon everything will be fine.

Video recipe for dessert from Olga Matvey

Stuffed condensed milk, sour cream and banana fillings

As already mentioned, there are many options for filling. Let's look at a few of them. For cupcakes with banana filling we need 2 ripe bananas, 100 g cream (approximately 33% fat), 4 tsp. powdered sugar. Knead a banana with a fork or a blender until smoothie, add powdered sugar and cream, mix. The filling is ready.

Another delicious option is stuffed with condensed milk. You can use boiled condensed milk toffee or regular. If you use regular condensed milk, put not a spoonful of dough into the mold, but fill almost half.

To prevent condensed milk from spreading, make a small depression in the middle with a spoon, into which fill the filling with another spoon.

For those who do not like very sweet, suitable sour cream cupcakes. This is one of the simplest fillings: we take 400 g of thick sour cream, 160 g of powdered sugar, you can add vanilla on the tip of the knife, beat until lush. In this cream, you can replace part of the sour cream with cottage cheese, mashed through a meat grinder, or raw mascarpone.

A brief history of delicious food

Cupcakes came to us from USA. Its original name, meaning translated "Cup cake", they owe it to cooks who did not always have scales on hand, because the recipe was more convenient to remember and pass, measuring all the ingredients with a cup measure, for example, two cups of flour, a cup of milk, a cup of sugar.

In the late 1820s, a recipe was invented in which the dough was not baked in one big one, but poured in small tins.

Since then, cupcakes have become portioned. Miniature cakes for a couple of bites, decorated with cream, icing or chocolate, we have appeared recently, but have already fallen in love with everyone. Cupcakes will decorate any festive table, and their preparation can turn into fascinating hobby.

Americans have long been famous for their tradition of organizing dinner parties and dinners. As usual, guests do not go to such events empty-handed. They usually bring hand-made sweets or main courses.

One of the most common American desserts is cupcake. it miniature cakereminiscent of a cupcake. However, in contrast to the cupcake, the top of the cupcake is flat, which allows you to come up with a variety of interesting decoration options.

Cupcakes look cute, tender and festive. Each hostess can approach the manufacture of this dish and its decoration individually, investing a maximum of their imagination and creativity.

Such mini-cakes can be decorated in the style of a wedding, birthday, bachelorette party and other holidays. The foundation is made for the cake, from shortcake or biscuit dough.

You can decorate ready-made pastries with cream, mastic or glaze. Traditionally, cupcakes were prepared in aluminum cups, however, today they are used for these purposes special moldsthat can easily be found on store shelves.

A simple recipe for classic cupcakes

Classic recipe The test is pretty simple. It can be prepared even by a novice culinary specialist. To get a good result, you just need to clearly follow the instructions and do not change the proportions of the products.

Dessert preparation time is 60 minutes. An average of 20-40 minutes is spent on decoration. The simpler the design, the faster you can get a cupcake. Calorie content per serving from 270 to 300 kcal.

To prepare a dough for 24 cupcakes (5 servings), you must have at hand the following ingredients:

butter - 200 g
salt - two pinches
chicken eggs - 2 pieces
flour - 400 g
baking powder - 2 teaspoons
sugar - 300 g
cow's milk - 240 ml

Classic cupcakes are decorated with butter cream on top. Himself decor process takes a little time and is very simple to execute. However, you should seriously approach the manufacture of the cream itself. For this need such ingredients:

vanilla - a few pinches
nonfat cream - 90 g
butter - 200 g
icing sugar - 150 g

Step by step recipe will help to make tender and tasty miniature cakes even to inexperienced culinary specialists. The main thing is not to overdo it with the addition of sugar, as the cupcakes will additionally be decorated with cream, mastic or icing on top. It’s better to add a little less sugar to prevent the pastries from getting sugary.

After all the necessary ingredients have been prepared, proceed to cooking:

Step one: mix butter and sugar. First you need combine butter and sugar. For this purpose it is recommended to use a mixer with
specially designed nozzles.
Butter should not be melted in a fire or water bath. It is best if it is slightly melted.

Therefore, remove the necessary amount of oil from the refrigerator about 30 minutes before starting cooking. Beat components carefully until a homogeneous mass is formed.
Second step: Adding salt and eggs. After the butter with sugar has turned into a thick homogeneous mass, you need to add two pinches of an ordinary dining room to them
salt and 2 chicken eggs. Salt is needed to enhance palatability.
The eggs act as a binder for the dough. All ingredients are also whipped. with a mixer. However, at this stage, you can also mix them with an ordinary tablespoon. Make sure that the eggs are evenly distributed throughout the mixture. The integrity of the finished cupcakes depends on this.
Third step: Adding flour. You must first carefully sift flour through shallow
sieve. This will get rid of small debris, husks and lumps.
Next, add baking powder to the flour. It is important to remember that you cannot replace the baking powder with soda and vinegar. Otherwise the dough may not rise, or vice versa too fluffy.

After you have sifted the sifted flour with a baking powder, the resulting mixture is slowly sifted to the other components. In this case, stir the dough with a spoon or whisk.
Fourth step: Infusion of milk. The final step in preparing the dough mix is
adding milk. There is nothing complicated here.
You just need to pour the required amount of ingredient into a bowl with the finished dough and mix it all gently. It is also important to ensure that no lumps are formed which, when baked, can remain moist and spoil the entire dish. After thoroughly kneading, the dough is finally ready.
Fifth step: Baking. Before preparing cupcakes, you need to take care of the presence of special baking tins. Today such paper "Cups" are for sale
in almost any supermarket or cookware store.
Forms need to be filled with dough a little more than half. The oven should be heated to a temperature of 175 degrees. The molds must be placed on a baking sheet and put in the oven.

If there are no lumps left on a wooden stick, then the baking is completely ready.
Sixth step: Cooking cream. While the cupcakes are cooling down, there is time to do their equally important component - cream. Butter cream is classic and is used in many recipes. However, too much sugar in it will not please everyone, so with the addition of powdered sugar should be careful. Best for cream
fatty oil, in which there are no additives with vegetable oils.
Before making the cream, you need a little warm in a water bathand the oil should be at room temperature.

The oil must be thoroughly ground with powdered sugar, and then add the cream and beat the mixture for another 15 minutes. The final step in the preparation of the cream is the addition of vanilla. Then you need to mix the mixture thoroughly again.
Seventh step: Cupcake decoration. When the baking has cooled, and the cream is ready, you can proceed to the final stage of preparation - decoration. For
To do this, get a pastry bag and a nozzle in the shape of a rose.
Cream is poured into the bag and squeezed out through the nozzle for each cupcake. Thus, on baking cream rose hat.

On top of the mini-cakes, you can additionally decorate with fresh or canned cherry. This will add sourness and remove excessive cloying.

A hearty cupcake recipe for the whole family

How to make cupcakes with mastic?

Mastic is used for decoration mini cakes. At the same time, the test recipe and the baking process remain unchanged. The advantage of mastic is that absolutely any flat and volumetric figures can be molded from it.

She is the so-called confectionery clay. To prepare it, you need to take 100 g of marshmallows, 1 cup of powdered sugar and the juice of half a lemon.

Marshmallows and lemon juice must be poured into a glass container and put in the microwave for 30 seconds. This time will be enough for the marshmallows to melt. Next, you need to thoroughly knead the mixture with powdered sugar to the consistency of plasticine (first with a spoon, and then with your hands).

If you need mastic of different colors for decoration, then you can use food coloring. Further any figures are made of masticthat decorate cupcakes.

Cooking a dish without milk - what is needed for this?

The classic recipe for the test is based on milk. However, there are situations when this ingredient cannot be added to the mixture. For example, if someone is allergic to milk, or this component is simply not at hand.

In this case, only one change is made to the recipe: instead of milk in the dough ordinary water is added.

At the same time, the cupcakes will turn out to be less sweet, and the baking time should be increased to 35 minutes. If you want the pastries to be rich and sweet, then not 350 grams of sugar can be added to the recipe without milk.

Experience shows that cupcakes on water turn out to be as tasty as on milk, since the main taste gives cream for decoration or mastic.

How to make delicious and lush cupcakes at home

Ready-made cupcake delivery options

If you prepare cupcakes for a home party, then there is no difficulty.

Baking can be laid out for a beautiful dish. Between each cake put berries, for example, strawberries, raspberries or cherries.

When you bake cupcakes to bring them to visit, to work, to school, etc., you need take care of a special box for these confectionery products. You can build such a box out of cardboard.

To do this, glue a small box and make a lid for it, which should be slightly smaller than the box itself and fit in it. In the lid you need to make round cuts to the size of the cupcakes and insert mini cakes into them. The box itself can be additionally decorated with ribbons, lace, bows, drawings, etc. It all depends on your imagination, the amount of free time and the nature of the event.

Hello. Today I will share with you a recipe for the most delicious cupcakes. Having tried them once, I decided that I would not even experiment with new recipes. In my opinion, the ideal is found. If you are also in search of a better taste, then this article is for you.

I find myself lucky. Before this recipe, I cooked only once vanilla cupcakes. They turned out to be rather dry and did not impress me at all (that is, in practice there is only one unsuccessful recipe for vanilla cupcakes, which cannot but rejoice).

Then, I came across a recipe that turned out to be gorgeous in taste, and I always baked them.

After reviewing my blog, I realized that there are not enough basics - after all, the vanilla version is the most often ordered. It can well be presented as a gift to both adults and children. Since the recipe does not contain dyes, chocolate, cocoa and a large amount of butter. Which, of course, is a great allergen for many.

The next recipe that I decided to try turned out to be successful in all respects. The cupcakes themselves are so tender that they just melt in your mouth. Hats always turn out perfectly even, well, but the taste is beyond words. This must be tried.

In order to bake cupcakes the following tools are needed:

baking tins (iron or silicone)
paper capsules for cupcakes (if the capsules are reinforced with a rim, then they can be baked without molds)
libra. With the help of weights, we measure not only the necessary ingredients, but also the amount of dough that must be placed in the forms. For relatives, of course, you can do it by eye. But, for sale cupcakes should be the same size.
mixer
disposable bag (you can use the zip package). The bag is needed mainly for confectioners who bake to order. Using a bag, it is more convenient to spread the dough into capsules, and the edges of the capsules themselves remain clean, without drops of dough, which, of course, is an indicator of the confectioner's cleanliness for sale. For homemade dough in capsules, you can lay out with a spoon.

How to make delicious and simple vanilla cupcakes at home, the recipe with photos step by step.

Ingredients for 12-14 pieces:

200 gr flour
120 g sugar
120 grams of butter
3 eggs
60 ml. milk
2 bags of vanilla sugar
1.5 tsp baking powder
a pinch of salt

Cooking:

Since cooking is very quick, we immediately set the oven to heat up to 170º.

Room temperature butter and sugar are placed in the bowl of the mixer. Beat at high speeds for 5 minutes until lightening and increasing mass in volume. It is the whitening of the mass that is a good quality criterion.

Without ceasing to beat, add eggs to the oil, one at a time. Each time we wait about a minute for the previous egg to mix.

In a separate bowl, mix the bulk ingredients - flour, baking powder and salt.

Reduce the speed of the mixer to a minimum and add a third of the dry components there (I sift right away in the bowl, you can sift the flour and baking powder beforehand, and then add to the butter-egg mixture). We wait until the mass becomes homogeneous.

Then, a third of the bulk.

Then the remaining half of the milk.

And we finish again with bulk ingredients.

As soon as the mixture becomes homogeneous, without lumps, we stop the mixer. In principle, all the ingredients can be mixed manually, using a silicone spatula. It’s more convenient for me to do this in a stationary mixer.

The dough according to this recipe is incredibly tender, aromatic, and what a taste! I always pull myself so as not to eat a couple of spoons).

We shift our dough into a pastry bag.

And we put it in capsules (I do it on the scales). In my molds I always put 50 grams of dough. If you do not fill on the scales, then fill a little more than half, the dough rises well.

We put bake in a preheated oven. Top-bottom mode. Not convection! Remember that with convection mode, cupcakes do not bake! Caps in this mode do not turn out smooth, but swell with tubercles and cracks appear on the surface.

Bake for 20 minutes. At a temperature of 180 °. The main thing here is not to overdo it in the oven, otherwise the cupcakes will turn out dry. We put them to cool on a wire rack. After complete cooling, you can decorate with cream.

The cupcakes themselves can be baked on the eve of the event, wrapped in plastic and stored in a refrigerator in an airtight container. Cream should be made out immediately before serving, so our cakes will retain the most beautiful appearance.

Here are such beautiful cupcakes obtained by this recipe.

You can fill them with your favorite tastes, cutting out the middle with a knife or such a special device.

Of my favorite fillings -, or, strawberry and blackberry confiture, boiled condensed milk, toffee, various berry jams. In general, inside you can add everything that you love most.

By the way, if you add lemon zest to the dough, then you will get lemon cupcakes. In combination with they are very tasty, citrus lovers will definitely appreciate it.

I decorate all my cupcakes with my beloved (the recipe is available here). Decorated with cream, they can be stored in the refrigerator for up to 3 days. Before serving, it is better to get cupcakes from the refrigerator in advance so that they take room temperature.

I warn you, they are so delicious that one serving may not be enough. I usually have a couple of pieces disappear without waiting for decoration.

By the way, there are other cupcake recipes on the blog. All of them are incredibly tasty, you can choose at your discretion. Look for all recipes in the Cupcakes section.

Good appetite.

How to make a delicious cupcake recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Some people think that a cupcake is a cupcake that is baked right in a cup. It happens, but today cupcakes mean air cakes with cute cream hats of different colors.
The size of such desserts is with a tiny coffee cup, and they are called in English: "cap". Cupcake recipes are varied and on the Internet there are an unimaginable number of options for their preparation, and one master class is not like the other. Now let's talk about the most interesting and delicious.

Essential Products

In order to prepare cupcakes according to the classic recipe, we need:

100 g butter
200 g flour
150 g sugar
2 eggs
120 ml. milk
1, 5 tsp baking powder or soda
some salt and vanilla to taste.

Trick: in order for the cakes to be airy, all the ingredients for the dough must be at room temperature!

We will decorate the dessert with butter cream, for this, prepare:

200 g butter
200 g sugar
5 eggs
1 tablespoon of lemon juice

If you want to make caps colorful, you will need food coloring. I like to use the firm Americolor (gel), just one drop is enough to get color.

Classic cupcakes: master class

Turn on the oven at 180 C.
Start making the dough by thoroughly whipping the soft butter and sugar. The mass should turn out airy and magnificent.
Add eggs, salt and vanilla to the cup. Beat well.
Pour in milk, add baking powder and flour. Mix everything until smooth. Follow the recipe and do not overdo it with flour, otherwise the baking will not rise properly.
Now you can pour the dough into molds and put in a hot oven.

Cupcakes are baked for about 30 minutes, readiness can be checked with a wooden stick.

Tasty and fragrant Madeleine cookies will appeal to you no less than cupcakes, take a recipe for a note!

In order to prepare the cream, you need to separate the proteins from the yolks.
In a small metal cup, mix the proteins with sugar and keep the mass in a water bath until sugar is completely dissolved (literally a couple of minutes). In this case, the mixture must be constantly stirred.
Add lemon juice to the proteins and beat the mixture until snow-white peaks.
On a tablespoon, add softened butter to the cream, without ceasing to whip the mass.
The cream is divided by the number of colors, add food colors and put everything in the refrigerator for an hour.
Remove the finished cupcakes from the oven, cover with a towel and let cool slightly.
Decorate dessert with a pastry syringe.

Assorted cupcake: colorful variations

There are many cupcake recipes for every taste and budget. Let's get acquainted with the most popular options that you can easily cook with your own hands.

Chocolate

The recipe for chocolate cupcakes differs from the classic one only in that 30 g of cocoa powder should be added to the dough. But the cream will be different. For him you will need:

150 g sugar (you can use powdered sugar)
100 g butter
35 g cocoa

Sugar should be thoroughly beaten with butter, cocoa powder. Mix everything thoroughly to make the cream smooth and shiny.

Oven Chocolate Cupcakes:

In addition, you can sprinkle the cream caps of baked cupcakes with chocolate chips.

Funny orange

We prepare the dough according to the standard recipe, but add the zest and juice of two large oranges.
As a cream, you can use a cream cheese based on cottage cheese Mascarpone, which is given below in the recipe for cottage cheese cupcakes, but add 1-2 drops of gel dye to the cream for color, decorate with a colorful pastry topping or small sweets, like “M & M’s”.

With boiled condensed milk

I wonder if the American will be surprised from whose country the recipe for this dessert came to us by tasting a cupcake with boiled condensed milk. Such a delicacy is hardly cooked in another country besides Russia.
In a cupcake dough you need to add about 20 g of cocoa, for a beautiful color. A cream recipe has long been known to every Russian mistress: beat a can of condensed milk with a pack of butter.

To prevent your delicacy from becoming sugary-sweet, the amount of sugar in the dough can be reduced.

Curd cheese

Baking with cottage cheese is not only useful, but also more tender. For cottage cheese cupcakes, add 130 g of cottage cheese to the classic dough. Choose a product that is not very greasy, or even low-fat, as there is enough oil in the recipe.

The cream will be exquisite, you will need:

300 g. Mascarpone cheese
100 g butter
100 g icing sugar

Beat the mascarpone with powder and oil, and briefly put in the refrigerator. Dessert with such a cream instantly melts in your mouth.

Cream for cupcakes that keeps shape well - in this article I have collected all the recipes for creams that are suitable for cupcakes as well as possible.

Carrots

Baking with carrots is not always perceived with a bang. Carrot taste discourages the aroma of the dish itself and few people like it, but carrot cupcakes are a delicious exception to the general rule. This recipe differs from the classic one not only in cream, but also in the composition of the dough, so there is a separate master class for it.

Essential Products

For the test you will need:

3 eggs
350 ml. vegetable oil (it is important that it is odorless)
40 ml sweetener-free yogurt
400 g sugar
400 g carrots
50 g. Finely chopped pineapples
100 g dried fruit
100 g nuts
440 g flour
2 teaspoons of baking powder
Cinnamon to taste

Pineapples can be used both fresh and canned. They can also be replaced with apricots or peaches.

For cream:

350 g curd cheese
120 g butter
100 g icing sugar
Vanilla to taste

Cooking the sun on a plate

Carrot cupcakes are different from the classic ones. The recipe contains some ingredients that have never been found in plain cakes. But the cooking process itself is simple.

Turn on the oven at 160 C.
Peel and grate carrots. Squeeze the juice, we need only the pulp.
Drive three eggs, yogurt, vegetable oil, sugar, dried fruits, nuts and pineapples into carrots. Mix everything thoroughly.
Add to the mixture baking powder and seasonings to taste, and then pour the flour strictly according to the recipe.
Stir the dough and pour into molds.
Forms should be filled no more than ¾, as cupcakes rise well in the oven.
Bake a dessert for 20-25 minutes.
To prepare a cream for carrot cupcakes, you need to beat soft butter, add very cold curd cheese, sugar and vanilla extract. You can mix food coloring.
Garnish the finished cupcakes with cream and sprinkle with brown sugar.

Cupcakes are a simple and tasty dessert, which is easy to prepare, and tasting is a pleasure. Such cakes will be a great addition to regular tea drinking, and due to the variety of recipes, this baking will not bother your household for a long time.

I recorded a video for you on how to make vanilla cupcakes with cream cheese. I hope you enjoy it!

I will be glad to answer all questions for the recipe. Share the cupcake photos you got!
When adding photos to instagram, specify the tag #pirogeevo or # pirogeevo so that I can find photos of your cupcakes on the network and admire them. I will be very pleased!

I have long wanted to learn from a pastry course. Although, like, why? All information is on the Internet, but the tricks and nuances, and most importantly, the atmosphere can not be replaced by a computer and the Internet. And now the dream has come true. So wait for a series of delicious pastry workshops. Learning began with cupcakes. The recipe is not complicated, but with large variations.

What are cupcakes? These are small cupcakes from biscuit dough with a filling inside and a cream cap on top.

Based on the classic dough recipe, we were immediately shown how to make chocolate and lemon versions. They gave two cream options and three Kurdish recipes. For those who don’t know, a Kurd is a filling prepared on the basis of berry juice.

Classic Cheesecake Cupcakes

Preparing is quite simple. The main thing is to get food in advance from the refrigerator so that they reach room temperature

Prepare:

Butter 82.5% - 180 g
Sugar - 180 g
Selected eggs - 2 pcs. (120 g)
Flour - 180 g
Baking powder - 2 tsp
Milk - 5 tbsp.
Vanilla sugar - 1 tsp

How to cook:

Whisk softened butter with sugar at low speeds with a mixer, gradually increasing speed. We get a magnificent oil mixture

Break eggs one at a time and knead each time until smooth

Mix the flour with baking powder and sift into the bowl. We knead with a spatula until smooth.

Pour in warm milk. This must be done so that the finished cupcakes are soft and airy. If this is not done, then the cupcakes will turn out to be rather dry. Instead of milk, you can use cream or kefir
Mix lightly with a spatula and finally break through with a mixer. Get a tender and soft dough. This is a classic base. On its basis, we also prepared chocolate and lemon dough

We lay out in molds. There are two ways. You can fill in 2/3 of the form or ¾. In the latter case, the biscuit cap will rise too much above the capsule
It is better to lay out with the help of two spoons. The dough is thick, and very lazily drains from a spoon, so he needs help. Here with the help of the second spoon we will do it

We placed the cups on a baking sheet, opened the oven to 180 degrees and send the muffins to be baked for 20-25 minutes. We check for a skewer not earlier than 20 minutes.
While the muffins are baked, we will prepare a Kurd for the filling based on berry juice. Berries can be taken absolutely any - cherry, currant, cranberry. I have lingonberries. Back in the fall, I punched her in a blender, put them in portion containers and froze.

For Kurdish:

Fresh or frozen berries - 100 g
Sugar - 100 g
2 selected eggs (or 100 g of yolks)
1-2 tbsp butter

The cooking process is similar to a custard in milk, but only instead we will use berry juice.

Mix the berry mass, sugar and eggs in a stewpan

If you are doing it for the first time, it is better to take the yolks, because with them the likelihood that lumps will appear, or everything will curl up, is much lower.

We put the bucket on a low fire and continuously stir with a spoon so that the mass does not curl. When the kurd begins to thicken, you can change the spoon to a whisk and continue to mix. Wait until the bubbles appear on the surface, turn off
Then filter from different lumps and berry skins and add 1 or 2 tbsp. tablespoons of oil. Oil temperature is not important. And the number of spoons depends on the density of the resulting mixture. If the mixture is thick, then one is enough. After the Kurd cools down, it will be thicker than two times. We send to cool in the refrigerator.

Now it’s the turn of the fluffy hat. For her we will prepare a cheese cream. It is thick, holds its shape perfectly and is suitable for various desserts.

For cheese cream:

Curd cheese - 200 g
Butter - 100 g
Powdered Sugar - 50 g

We take cream cheese. There are several popular brands that confectioners use. This is Hohland, Cream Cheese, Almette

We mix the softened butter with a spatula with powder so that it does not scatter throughout the kitchen, and only then we break through with a mixer

Add cottage cheese, mix again with a spatula, and finish with a mixer. The cream is very thick, keep it in the refrigerator.

Assembly

In order to make a recess for the filling, there is a special device. But if you don’t have it (like mine), then you can easily do it with improvised means.
With a conventional knife, cut a cone-shaped depression in the middle to half the cupcake

We lay the filling inside

Fill a one-time bag with cheese cream. Take the nozzle closed or open star, rose, diameter from 1.5 to 2 cm.

The cream must be removed from the refrigerator in advance and allowed to warm up, but not to swim. Since it is very thick, it is difficult to plant it in a cold form, and flowers from it are obtained with torn edges.

How to plant hats, see the video at the end of the article.

Chocolate cupcakes with a cap of chocolate ganache

Lately, I really like chocolate desserts. For example, chocolate cakes, which I already wrote about earlier.

For the test, take the products from the previous recipe, only at the very end we intervene 3 tbsp. cocoa. It can be replaced with melted chocolate. But with the powder, the taste and smell are more saturated.

For chocolate ganache toppings:

Cream 33-35% - 50 g
Dark Chocolate - 50 g

Cooking:

Cream we take those that are designed for whipping. I do not recommend taking a lower percentage, you will not come to the desired result.
In a saucepan, heat the cream, practically bring to a boil, but do not boil
Pre-broken chocolate pour hot cream a few minutes until the chocolate dissolves
Stir until smooth and remove for a few minutes in the cold to set.

Chocolate ganache for hats:

Cream 33-35% - 150 g
Dark chocolate - 75 g or milk - 120 g

Cooking:

Pour the cream into the dishes with a thick bottom and bring to a boil. In no case, do not boil, only single bubbles appeared - turn off
Chocolate is better to take confectionery (it is in drops). If not, then break it into pieces dark or milky. White chocolate for this cream is not categorically suitable
And pour cream, help to dissolve, stirring with a spatula
We cover the container with cling film. This is required so that the surface is not covered with a film
Let’s cool a little on the table, and then put it in the refrigerator for a couple of hours

Ideally, ganache is best done the day before and let him spend the night in the refrigerator

Beat ganache at low speeds. It is important. It can take a lot of time, but if you increase the speed, the cream may curl up and you will have to start all over again.
The last step is the notch of the middle, the laying of the filling, the jigging of the cream cap and the decoration.

Mini-cupcakes in paper molds with banana filling

If you have guests on your doorstep and you don’t know what to treat them to, I suggest a quick version of muffins with banana filling.

Products:

Flour - 200 g
Milk - 150 g
Sugar - 150 g
Eggs - 2 pcs.
Butter - 100 g
Baking powder - 10 g
Pinch of salt
Banana - 2 pcs.

Cooking:

Beat softened butter with sugar. Add eggs one at a time, a pinch of salt and a baking powder and pierce thoroughly

Sift the flour and mix until smooth, pour milk and finally knead. It turns out a thick lazy dough

Cut bananas into slices, approximately 0.7 mm thick

On a baking sheet, put silicone or paper molds and pour the dough into them with a spoon. Put a slice of banana on top and squeeze it into the mass. Bake in a 180C preheated oven for 25-30 minutes

Baking rose. Cool and decorate with cream.

Tasty muffins with mascarpone cream in the oven

Some people think cheese cream is heavy, and prefer using mascarpone cheese in desserts.

Prepare for the test:

Eggs - 2 pcs.
Sugar - 100 g
Flour - 120 g
Curd cheese - 120 g
Butter - 100 g
Powdered Vanilla Sugar - 80 g
Soda - ¼ tsp

Cooking:

Melt the butter in a saucepan or microwave (do not overheat)
Mix flour with soda

In a large bowl, combine sugar, powdered sugar and two eggs and beat with a mixer at low speed. Send the melted butter there and mix again

Cream cheese is added to the mass and again pierced with a mixer
Sift the flour into the bowl and finally knead the dough

We lay out on the molds using a disposable bag. You can spread the spoon on two thirds of the height of the capsule

We send to the oven (preheated) at 180C for 20 minutes. Cupcakes have to go up

While they cool, prepare the cream:

Mascarpone Cheese - 300 g
Powdered Sugar - 100 g
Cream - 33%

Mascarpone cheese and cream should be well chilled. Beat the powder with Mascarpone for a minute.

Pour the cream in portions and continue to whisk until a dense consistency is obtained. At this stage, if desired, you can enter the dye.

We spread the cream in a pastry bag with a rose nozzle and decorate the top of the dessert with a beautiful hat.

Andy Chef Vanilla Cupcakes with Lime Kurd and Meringue

Lemon flavor brings summer lightness and freshness to dessert, and a gentle cream does not make cupcake heavier, but maintains a balance between lemon Kurdish filling and soft dough texture.

It will be required for the test:

Flour - 190 g
Butter 82.5% - 100 g
Sugar - 220 g
Eggs - 2 pcs.
Lemon (for juice and zest) - 1 pc.
Sour cream or yogurt - 125 g
Baking powder - 1 tsp

Cooking:

Mix flour with baking powder. And no matter how strange it sounds, mixing must be done carefully with a whisk, the quality of the final product depends on it
Soften the butter until it melts and combine in a separate bowl with sugar. Beat well
Add eggs one at a time, each time without forgetting to mix thoroughly
Take sour cream (10% fat) and mix in the mixture. It will give the biscuit lightness and airiness. Add to it 1-2 tablespoons of lemon juice and lemon zest

We take only the yellow part, white will give bitterness to the finished product

The final step will be the intervention of flour with a baking powder. Do in several sets and stir thoroughly each time
We put it in molds and bake in the oven 170C for 20-25 minutes. The amount of time depends on the size of the molds. The smaller they are, the shorter the baking time.
While the muffins are cooling, prepare lemon kurd.

Lemon Kurd will need:

Lemon juice - 80 g
Sugar - 100 g
Selected eggs - 2 pcs.
1-2 tbsp butter

Making cupcake toppings:

Combine the juice, sugar and eggs in a saucepan and put on a small fire. The mass must be continuously mixed. Otherwise, the protein may curl up and burn, and then you have to start all over again.
The mass should thicken, and after the appearance of single bubbles, remove from heat

We filter from lumps and add butter. See for yourself the number. If you see that the mass is not thick enough, put more oil. But keep in mind that when cooling, the Kurd thickens almost twice

The cooled Kurd is laid with a filling inside the cake, and pour cream on top

Meringue Cream:

Squirrels - 2 pcs.
Sugar - 150 g
Water - 2 tbsp.
Lemon juice - ½ tsp
Corn syrup - 3 tbsp.

This cream holds its shape perfectly, suitable for decorating cakes and small cakes. If you leave the cupcakes with a cap from the meringue in the open air, then the edges will wind off - in this form they are convenient to transport. If stored in a sealed container, the hat will remain soft and snow-white.

Separate the whites from the yolks. From proteins, if desired, you can cook meringue.
We need a design for a water bath. In the upper pan we combine the proteins, sugar, corn syrup, water and lemon juice
Without removing from the structure, we begin to beat the contents of the bowl with a mixer at low speed until the sugar crystals are completely dissolved
As soon as the crystals have disappeared, we increase the speed at the mixer to the maximum and whisk for five minutes. Mass should increase at least three times. Remove from heat and beat for another 60 seconds.
You can store it in the refrigerator for a couple of days. We spread in a pastry bag and decorate the vanilla cupcakes with a magnificent cap.

How to make juicy cupcakes Red velvet on kefir at home

The dessert is bright and juicy, even aggressive. Perfect for a romantic dinner and Valentine's Day.

Products:

Flour - 220 g
Sugar - 180 g
Kefir - 180 ml
Vegetable oil - 120 ml
Eggs - 2 pcs.
Baking powder - 2/3 tsp
Soda - 2/3 tsp
Cocoa Powder - 10 g
Gel dye of red color - 1 tsp

For cream, you can take any recipe from the above.

Beat eggs with sugar until fluffy. Add a bag of vanilla sugar and color. Stir thoroughly. The mass is saturated red
Kefir is heated a little and pour soda into it, stir
Sift flour together with baking powder and cocoa powder
When the soda is extinguished, pour the vegetable oil and mix
Pour kefir mixture into the bowl to the eggs, and then portioned flour. Knead smooth dough
Fill two-thirds of the paper capsules and send them to bake in the 180C oven for 20-25 minutes. They should rise well, check for a dry skewer
For the filling, take out the inside of the cake. This can be done using a plunger - a special device, with a knife or to drive the nozzle inward and pull it out. A recess forms, which we fill with the filling.
We make a hat from any cream, decorate with a sprinkle of red sugar or crumbs from a biscuit.

Video on how to make cupcake hats

When you design hats, difficulties may arise, but how to do it? What nozzle to take, how to use it. Watch the video, and perhaps some of the questions will disappear by itself. It shows the use of various nozzles and mastic, as an element of decoration.

I advise you to prepare a cream for meringue from 100 g of protein and 100 g of sugar and to train to plant beautiful hats with various nozzles. This cream is inexpensive and lightweight - ideal for training.

How to decorate cupcakes beautifully

Decorating cupcakes requires a mood and an artistic approach. Think in advance what you will prepare biscuits from, what fillings to make, and from here you can already dance, and come up with ideas for decoration. If you have lemon muffins with lemon kurd inside, it will be appropriate to use lemon zest in the decoration instead of sprinkles or marmalade.

I have prepared various ideas for decoration for you. Get inspired and create your culinary masterpieces.

The rules for getting perfect cupcakes

To get the perfect cupcakes, you need to know a number of rules. Let's look at them:

You can beat the dough with corollas and even with a fork, but only with the help of a mixer it will turn out lush and voluminous
We take food at room temperature, otherwise, for example, if you add cold eggs to the oil, it may curl
Baking oil to take excellent quality 82.5%, otherwise, the taste of the finished dish will suffer
Capsules for cupcakes are best taken reinforced, with the so-called skirt. In this case, they can be placed tightly on a baking sheet without fear that the mold will creep under the pressure of the dough. If you take a corrugated form, then when baking in the oven it must be put in special silicone or metal forms that will not allow them to spread
For curd cream, be sure to use powdered sugar, not sugar. Otherwise, the crystals will not have time to dissolve, and the taste will not be very pleasant

I shared cupcake recipes with you, I really hope that you will try to cook this delicious and tender dessert. Next week we will prepare a new dessert. Which one? Subscribe to updates and stay updated on the news on our blog.

Cupcakes - sweet and soft cakes decorated with delicate cream. This is the perfect complement to tea or coffee.

I learned how to make vanilla cupcakes with my own hands at home for a long time. My friend taught me this. I like that the ingredients you need are the simplest, those that can always be found in the kitchen or in the nearest store. And the process is quite fast in time.

So that you can make cupcakes for your family, I will share with you a classic recipe with photos step by step for making this dessert at home.

Time for preparing: 45 minutes
Inventory and kitchen appliances: mixer, deep bowls, cupcake baking dishes (paper or silicone).

Essential Products

Dough:

butter - 80 g;
sugar - 100 g;
eggs - 2 pcs.;
flour - 150 g;
baking powder - 1 tsp;
salt - 1 pinch;
milk - 50 ml;
vanilla sugar.

Cream:

eggs (proteins) - 3 pcs.;
sugar - 120 g;
butter - 170 g;
vanilla extract - 1 tsp

How to make cupcakes at home: a step-by-step recipe

Before making homemade delicious cupcakes, I recommend getting the butter from the refrigerator, cut into small pieces and leave it at room temperature for two hours. During this time it warms up and becomes softer.

The largest cupcake was made in the city of Washington. He weighed a little more than 555 kg. Cream for decoration took 250 kg.

First of all, mix in a deep bowl already soft butter, sugar and vanilla sugar. This is most conveniently done with a mixer that needs to be set to high speed.
Then, in the finished lush mixture, we introduce two eggs in turn.

In this case, you must constantly continue to thoroughly beat all the ingredients.
In a separate deep bowl we will mix dry ingredients. Pour flour, baking powder and salt there. Stir so that the ingredients evenly interconnected.
It will then introduce dry ingredients into liquid ones. Into the egg-cream mixture we introduce half of the dry ingredients and knead well using a mixer set to low speed.
Next, pour 50 ml of milk there, knead until smooth.
Pour the remaining half of the dry ingredients.

The cupcake dough is ready! It should be tender, creamy, similar in consistency to thick sour cream.

For baking, I usually use a metal mold for 12 servings, and in the cells I additionally put special purchased paper molds. I also sometimes use small silicone cupcake tins. You can choose the option that is more accessible and convenient for you to use.

We spread our dough in baking dishes.

About one tablespoon of dough is enough for one cupcake. Focus on the fact that the form should be completed no more than three quarters. After all, the dough will still rise, and if there is too much of it, then it simply emerges from the molds and the cupcakes will not turn out as beautiful and neat as we would like.

We put the forms with the dough in the oven for 20 minutes to bake at 170 degrees. After this time, check the readiness of baking using wooden stick. Poke a cupcake with it. If the baking is ready, then you will get a stick dry. If the sticky dough remains on the skewer, put the cupcakes in the oven to bake for a few more minutes.

We take the finished cupcakes out of the oven, allow them to cool for a couple of minutes, and then remove them to the grill or other surface and leave them to cool completely.

Watch your oven. If the tops of your cupcakes cracked during baking, next time lower the baking temperature slightly.

We will decorate the completely cooled pastries with cream.

How to design and serve cupcakes

Cupcakes differ from ordinary cakes and muffins in that they are decorated hat with cream. There are many recipes for such creams, but I will share with you my favorite recipe for protein-oil cream, which holds its shape perfectly and is great for decorating cupcakes.

To prepare the cream, we first take the eggs and very carefully separate the proteins from the yolks.
In a heat-resistant bowl, put the proteins, add sugar and place the mixture in a water bath. Make sure that the bowl does not touch the surface of the water. Turn on the stove on medium heat.
We take the mixer and beat the protein mixture at the lowest speed for about 8-10 minutes.
We need to warm the proteins to a temperature of about 60 degrees. In this case, the sugar should completely dissolve, and the mixture should be beaten to sharp peaks.
The whisk of the mixer and the dishes where we add the ingredients for the preparation of the cream must be initially dry and fat-free. Otherwise, our squirrels will not go astray.
Now remove the protein mixture from the water bath, transfer to another cold bowl or into the mixer bowl and continue to thoroughly beat everything until the proteins are completely cooled.
Next, we start adding butter to the proteins. Make sure that the oil is at the same temperature as the proteins themselves. This is necessary so that our cream does not go lumpy and does not exfoliate. Add the oil in small portions, literally a teaspoon. Before you add the next portion, the previous one should fully connect with the cream.
When finished, we introduce vanilla extract into the mixture, or any other flavoring. For example, you can add liquor.
Beat the cream thoroughly. At the finish, we should get a lush, delicate, but at the same time fairly dense texture. The cream is ready! If you wish, you can color all or part of the cream with any gel dye to make your cupcakes even more beautiful and add original notes.
We spread the cream in a pastry bag, as it will be more convenient to decorate our cupcakes with the help of a special nozzle. I usually use an open star nozzle.
In addition, you can decorate cupcakes to your taste. Put a few berries on top: raspberries, strawberries, blueberries, currants, etc. You can also sprinkle the cream with chocolate or coconut flakes and even chopped nuts.

Use only fresh ingredients for cupcakes. Flour must be of the highest quality.

If you can still knead the dough by hand, then preparing a high-quality stable cream without a mixer is unrealistic, so make sure that such a miracle of technology is at your fingertips.

When preparing the cream, follow the indicated temperature recommendations. If you think that you can make a mistake when determining the temperature "by eye", and plan to prepare cupcakes and other pastries often, get a special one to help you kitchen thermometer, which for a long time will become your faithful and reliable assistant in the kitchen.

In America, lovers of cupcakes in 2012 opened an ATM, or, as they called it, “cupcake”, where you could buy this delicious pastry at any time of the day.

Cupcake cooking video recipe

I recommend viewing this video recipe for preparing vanilla cupcakes. The consistency of the dough at all stages of cooking is clearly demonstrated here, which will greatly help the hostess, who first decided to cook such a dessert. The video also presents an interesting form of cupcake decoration. Part of the cream turns pink, and part remains white. As a result, in a straightforward way, you can get two-tone hats on your cupcakes, which looks incredibly beautiful and original.

Invitation to discussion and possible improvements

I hope you can easily and with pleasure prepare cupcakes at home according to this recipe and please yourself and your loved ones with such a treat. Tell us what other cupcake dough recipes you know? Which cream do you like best to decorate your pastries?

Cupcakes - the perfect solution for a buffet table.

The multi-tiered “cakes” of cupcakes look no less elegant than the monumental constructions of biscuit and cream, but there is one pleasure - they do not need dishes and cutlery and do not need to cut them.

1. Delicate cupcakes

Products:

1. Flour - 1.5 cups
2. Sugar - 1 cup
3. Salt - 1/2 teaspoon
4. Baking powder - 1/2 teaspoon
5. Baking soda - 1/4 teaspoon
6. Melted butter (82% and above) - 100 gr.
7. Egg - 1 pc.
8. Sour cream (15-20%) - 1/4 cup
9. Milk - 3/4 cup
10. Vanilla sugar - 2 tsp

How to make tender cupcakes:

In a saucepan or deep bowl with a whisk or fork, mix sugar, egg, vanilla sugar, sour cream and milk. Then add the slightly cooled melted butter and mix well again.

In a separate bowl, combine the flour, baking powder, soda and salt. mix. Then sift the flour mixture through a sieve into a pan with the milk mixture. Knead well with a whisk until smooth. Better yet, give the dough a little rest at room temperature for 15 minutes.

With a teaspoon, spread the dough into molds.

Put the cupcakes on a baking sheet and put in the oven, preheated to 180 degrees. They will be baked for about 9-13 minutes. Ovens are different for everyone, so I give universal advice so that the muffins are tender and not dry.

Keep an eye out for muffins after the 8th minute they are in the oven. Check them for readiness with toothpicks, stick them in and if they come out dry, immediately remove them. Cupcakes should be white, if they start to “golden”, then they are already dried.

Cupcake Butter Cream

Products:
1. Powdered sugar - 1.5 cups
2. Very soft butter - 100 gr.
3. 20% non-or 10% cream - 1-2 tbsp. spoons
4. Vanilla sugar - 1/2 tsp

How to make cupcake butter cream:

According to the recipe for the cream, you just need to whip all the products.

To make the cream, really, tender and soft you need to do this: Beat the butter until white at medium speed with a mixer., Sift the icing sugar into the butter (this must be done so that icing sugar often happens with lumps that can not be smashed with a mixer and they will interfere.) Now add the vanilla sugar and cream.

Beat with a mixer for several minutes until our mixture acquires a creamy consistency, airy and pleasant. The finished cream can be painted with cocoa or dyes, I do not recommend adding syrups, because of them the structure of the cream will change and it may leak, exfoliate. Apply the cream on cooled cupcakes.

2. Orange Cupcakes

Products:

For the test:
1. Eggs - 2 pcs.
2. Milk - 120 ml.
3. Butter - 100 gr.
4. Sugar - 220 gr.
5. Flour - 310-320 gr.
6. Orange - 2 pcs. (350 gr.),
7. Chocolate (bitter) - 50 gr.
8. Baking powder - 1 teaspoon
9. Vanilla extract - 1 tsp (can be replaced with vanilla sugar)
10. Salt at the tip of a knife

for butter cream
1. Butter - 200 gr.
2. Condensed milk - 6 tbsp. spoons
3. Sugar powder - 2 tbsp. spoons
4. Orange juice - 2 tbsp. spoons
5. Vanilla extract (optional) - 0.5 tsp

How to make orange cupcakes:

Wash oranges, rinse with boiling water and wipe dry.

Remove the zest from oranges using a special tool or medium grater.

Cut the oranges in half and squeeze the juice out of them (you need 120 ml of orange juice).

Chop the chocolate with a knife. Sift the flour with the baking powder into the bowl of the combine, add sugar, a small pinch of salt and softened butter.

Mix all the ingredients with the “spatula” or “guitar” dough nozzle (you can knead the dough in a combine with knives).

Tip. Dough can be prepared without using a food processor. To do this, grind flour with baking powder, sugar and a pinch of salt (or chop with a large knife) with softened butter in a bowl or on a large cutting board. In 2-3 doses, pour milk into the dough and mix. Beat eggs and mix the dough. Tip. At this point, vanilla extract can be added to the dough. If there is no vanilla extract, you can replace part of the prescription sugar with vanilla sugar.

Also, in 2-3 doses pour orange juice and mix the dough until smooth. The dough should consistency like thick sour cream.

If the dough is too thin, add a little flour. And if thick - a little orange juice or milk. Add chopped chocolate and orange zest, and mix well.

Fold the dough into prepared molds, filling them in 2/3. Bake cupcakes ~ 25-30 minutes in an oven preheated to ~ 180 ° C, until light golden in color.
Remove the prepared cupcakes from the oven and cool.

Cook the butter cream in condensed milk. Beat softened butter with a mixer until fluffy. Without stopping beating, in small portions, add condensed milk.

Then add the powdered sugar and beat the cream until smooth, at an average speed of the mixer. Pour the orange juice in 2-3 doses, add the vanilla extract and beat the cream well.

If desired, the cream can be tinted with food colors. Garnish cupcakes with butter cream using a pastry bag (star attachment) and sprinkle with colorful pastry toppings.

3. Homemade Cupcakes "Rainbow"

Products:

1. Egg (protein) - 4 pcs.
2. Milk - 1 cup
3. Vanillin - 2 teaspoons
4. Flour - 3 cups
5. Sugar - 1.5 cups
6. Baking powder - 1 tbsp. a spoon
7. Salt - 1/4 teaspoon
8. Butter - 1.5 packs
9. Confetti - 1/2 cup
10. Creamy glaze

How to make homemade Rainbow cupcakes:

Heat the oven to 180 degrees. Beat egg whites, milk and vanilla. Whisk. Sift flour and sugar.
In a combine, combine flour, sugar and softened butter. Add the egg and milk mixture and mix until smooth. Add the confetti. Shuffle. Distribute the test on all molds, filling them in half. Bake for about 20 minutes. Cover the cooled cupcake with creamy glaze

4. Chocolate Cupcakes

Products:

For the test:
1. Butter - 100 gr.
2. Cocoa powder - 4 tbsp. spoons
3. Sugar - 0.5 - 0.75 cups
4. Milk - a little less than 0.5 cups
5. Flour - 1 cup
6. Eggs - 2 pcs.
7. Baking powder

For cream:
1. Thick sour cream - 4 tbsp. spoons
2. Cocoa - 3 tbsp. spoons
3. Sugar - 3 tbsp. spoons
4. Butter - 20 gr.
5. Nuts or colored powder for decoration.

How to make chocolate cupcakes:

Combine butter, cocoa, sugar and milk. Stir and bring to a boil. Remove the hot mass from the heat and let cool. Add a glass of flour, a baking powder and 2 eggs to the cooled one. Mix all ingredients thoroughly.
Insert paper cups into round cupcake tins and fill them with 2/3 of the mass.
Bake in a hot oven at 20 ° C for 15 minutes. While baking cupcakes, prepare a cream to decorate the top of the cupcake. To do this, mix sour cream, cocoa, sugar and butter. Bring to a boil and cool. The cream should be thick enough. You need to decorate with cream only a cooled cupcake.
Sprinkle the top with cream, nuts, small sweets or multi-colored powder.

5. Cupcakes "Red Velvet"

Products:

1. Flour - 190 gr.
2. Soda - 12 teaspoons
3. Salt - 34 tsp.
4. Cocoa - 1 tbsp. a spoon
5. Sugar - 180 gr.
6. Vegetable oil - 160 gr.
7. Egg - 1 pc.
8. Kefir - 125 gr. (room temperature)
9. Table vinegar 9% - 12 teaspoons
10. Food coloring red - in accordance with the instructions on the package
11. Vanilla sugar - 1 teaspoon

For cream:
1. Cream cheese - 240 gr.
2. Butter - 40 gr.
3. Powdered sugar - to taste
4. Vanilla extract - to taste

How to make Red Velvet Cupcakes:

Lay out muffin molds with paper liners. Preheat the oven to 180 degrees.
Sift flour, soda, salt and cocoa powder into a bowl, mix. In another bowl, grind butter, sugar, vanilla sugar with a whisk, add the egg and stir well again, but do not beat well. Mix kefir with dye, add vinegar. Use the dye as written in the instructions, if the dye needs to be diluted in water, then dilute it in a very small amount of liquid and add to kefir.
Add the kefir mixture to the mixture of butter and eggs, mix.

Combine the mixture with dry ingredients and mix until smooth (I interfered with the mixer). Fill the molds with dough for 12 and put in a preheated oven. Bake for 15-20 minutes, readiness to check with a toothpick.

Remove the finished cupcakes from the molds and cool. For cream, beat room temperature butter, cream cheese, powdered sugar and vanilla extract. Decorate the cooled cupcakes with a cream hat.

6. Chocolate cupcakes with cream cheese

Products:

1. Flour - 200 gr.
2. Sugar (ground in a blender so that there are no large grains) - 200 gr.
3. Unsweetened cocoa - 30 gr.
4. Soda - 1 teaspoon
5. Salt - 1/4 teaspoon
6. Water - 240 ml.
7. Vegetable oil - 80 ml.
8. Vinegar 5% - 1 tbsp. a spoon
9. Vanilla sugar - 8 g.

For creamy toppings:
1. Cream cheese like Philadelphia, Almet or another brand - 230 gr.
2. Sugar (ground in a blender so that there are no large grains) - 65 gr.
3. Egg (room temperature) - 1 pc.
4. Vanilla sugar - 1 tsp

How to make chocolate cupcakes with cream cheese:

First, prepare a 12-piece muffin mold by greasing it with oil or by putting paper muffin liners in it.

Preheat the oven to 177 ° C.

Preparation of the dough: Sift flour, sugar, cocoa, soda, vanilla sugar and salt into a large bowl. In a separate bowl, mix water, oil and vinegar.

In a sifted flour mass, make a hole and fill it with a liquid mixture of water, oil and vinegar. Mix all this with a whisk or spatula to a uniform consistency.

Distribute the prepared chocolate dough into 12 tins.

After you need to prepare the creamy filling: In a mixing cup, beat the cream cheese until smooth, add sugar and vanilla sugar to it and beat for about a minute until the sugar is combined with the cream cheese. Then add the egg and beat until creamy and smooth. The mass should be like thick sour cream.

On top of each cupcake, you need to distribute the cream filling into 12 cupcakes, after putting in the oven, bake for 18-25 minutes at 177 ° C until cooked (see for your oven). Make a test for the readiness of the test with a wooden skewer, if you stick the skewer into the dough, then it should come out dry.

Since the creamy mass is filled in the cupcakes in the middle and it will be liquidy hot, you need to stick the skewer along the edges of the dough, sticking it deep into the middle of the dough.

Remove the prepared cupcakes from the oven, put on the wire rack with the mold and let cool for about 8 minutes, remove the cup from the mold and let them cool completely on the wire rack.

7. Cupcakes

Products:

1. Butter - 100 gr.
2. Sugar - 2/3 cup
3. Egg - 2 pcs.
4. Flour - 1-1 / 4 cup
5. Salt
6. Baking powder - 2 teaspoons
7. Milk -1/3 cup
8. Various additives to taste (nuts, chocolate chips, raisins)

How to make cupcakes:

Beat butter with sugar. Add eggs one at a time, beating well each time. The total number of flour divided into three parts. Add a third of the flour to the total mass, mix well. Add baking powder and salt. Then add the remaining two parts of flour, alternating with milk. The last component added should be milk, after which add raisins, nuts and more.

Arrange in tins. Bake for 15-20 minutes at 180 degrees, until dry. From this proportion, I usually get 48 mini-muffins or 20 pieces of medium ones. After that, take some filling (jam, Nutella, ganache), pierce the cupcake and start with the help of a pastry bag. And then we circle the cream in a circle with a special nozzle.

For cream:
1. Curd cheese (standard pack of Hochland) - 140 gr.
2. Butter - 100 gr.
3. Powdered sugar to taste
4. Various additives at will - 50 gr. (any chocolate, jam, peanut butter, Nutella)

How to make cupcakes:

Beat curd cheese with butter. Add powder, whisk. Beat with other additives at the end. Put in a bag (or confectionery syringe) and put on a cupcake. You can put a berry on top, sprinkle with chocolate chips or a colorful confectionery topping. Unleash your imagination!

8. Apple Cupcakes

Products:

1. Eggs - 2 pcs.
2. Milk - 160 ml.
3. Butter - 100 gr.
4. Flour -220 gr.
5. Sugar - 150 gr.
6. Cinnamon - 1 teaspoon
7. Baking powder - 1 teaspoon
8. Vanilla extract - 1 teaspoon
9. Apples -250 gr.

For cream:
1. Philadelphia or Almette Cheese - 175 gr.
2. Butter - 100 gr.
3. Powdered sugar - 100 g.
4. Vanilla extract - 0.5 tsp
5. Cinnamon - 1 teaspoon

How to make apple cupcakes:

Beat softened butter with sugar. Insert eggs one at a time, add milk, beat, add a van. extract. Sift flour with baking powder and cinnamon into the butter-egg mixture, mix well.
Add finely chopped apples, mix. Preheat the oven to 180 degrees. Arrange in tins, bake for 20 - 25 minutes. In order to prepare the cream, mix all the ingredients in a bowl and beat with a mixer. Spread the cream on completely cooled cupcakes. If desired, decorate with sprinkles.

9. Chocolate and cherry cupcakes

Products:

1. Butter - 100 gr.
2. Sugar - 100 gr.
3. Cream - 100 ml.
4. Cocoa powder - 3 tbsp. spoons
5. Rum - 2 tbsp. spoons
6. Egg - 1 pc.
7. Baking powder - 1 teaspoon
8. Canned Cherries - 200 gr.
9. Flour - 200 gr.
10. Mascarpone - 100 gr.
11. Sugar - 4 tbsp. spoons
12. Cream - 100 ml.

How to make chocolate-cherry cupcakes:

Pour the juice from the cherry, leave 100 ml, mix with 1 tablespoon of Gran Marnier, pour the cherry and leave for 1 hour. Mix the cream with sugar and cocoa, add the next butter and heat over low heat to a homogeneous mass, without boiling and stirring constantly. Cool. Add the egg and mix well. Stir flour with baking powder or 1 tbsp. a spoonful of starch. Sift into a chocolate cream mass, gently mixing. Add 1 tablespoon of rum.

Throw the cherries into a colander so that the liquid escapes. Lubricate the cupcakes with butter. Fill 1/3 with the dough, put a couple of cherries, pour the dough on top again so that the molds are half full. Bake in an oven preheated to 180 degrees Celsius for about 20 minutes, checking for a match with a match.
Beat cream with sugar in a lush mass, add Mascarpone and 1 tablespoon of rum. Fill a cooking syringe or bag and place on cooled cupcakes. Top can be decorated with the remaining cherries and coarsely grated chocolate.

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Then, I came across a recipe for creamy cupcakes, which turned out to be gorgeous in taste, and I always baked them.

In order to bake cupcakes the following tools are needed:

baking tins (iron or silicone)
paper capsules for cupcakes (if the capsules are reinforced with a rim, then they can be baked without molds)
libra. With the help of weights, we measure not only the necessary ingredients, but also the amount of dough that must be placed in the forms. For relatives, of course, you can do it by eye. But, for sale cupcakes should be the same size.
mixer
disposable bag (you can use the zip package). The bag is needed mainly for confectioners who bake to order. Using a bag, it is more convenient to spread the dough into capsules, and the edges of the capsules themselves remain clean, without drops of dough, which, of course, is an indicator of the confectioner's cleanliness for sale. For homemade dough in capsules, you can lay out with a spoon.

How to make delicious and simple vanilla cupcakes at home, the recipe with photos step by step.

Ingredients for 12-14 pieces:

200 gr flour
120 g sugar
120 grams of butter
3 eggs
60 ml. milk
2 bags of vanilla sugar
1.5 tsp baking powder
a pinch of salt

Cooking:

Since cooking is very quick, we immediately set the oven to heat up to 170º.

Without ceasing to beat, add eggs to the oil, one at a time. Each time we wait about a minute for the previous egg to mix.

In a separate bowl, mix the bulk ingredients - flour, baking powder and salt.

Then, a third of the bulk.

Then the remaining half of the milk.

And we finish again with bulk ingredients.

The dough according to this recipe is incredibly tender, aromatic, and what a taste! I always pull myself so as not to eat a couple of spoons).

We shift our dough into a pastry bag.

And we put it in capsules (I do it on the scales). In my molds I always put 50 grams of dough. If you do not fill on the scales, then fill a little more than half, the dough rises well.

Here are such beautiful cupcakes obtained by this recipe.

You can fill them with your favorite tastes, cutting out the middle with a knife or such a special device.

Of my favorite fillings - caramel, lemon or orange kurd, strawberry and blackberry confiture, boiled condensed milk, toffee, various berry jams. In general, inside you can add everything that you love most.

By the way, if you add lemon zest to the dough, then you will get lemon cupcakes. In combination with lemon Kurd, they are very tasty, citrus lovers will definitely appreciate it.

I decorate all my cupcakes with my favorite cream cheese cream (the recipe is available here). Decorated with cream, they can be stored in the refrigerator for up to 3 days. Before serving, it is better to get cupcakes from the refrigerator in advance so that they take room temperature.

I warn you, they are so delicious that one serving may not be enough. I usually have a couple of pieces disappear without waiting for decoration.

By the way, there are other cupcake recipes on the blog. All of them are incredibly tasty, you can choose at your discretion. Look for all recipes in the Cupcakes section.

Good appetite.

Pancakes on milk magnificent without yeast recipe

Cupcakes - the perfect solution for a buffet table.

The multi-tiered “cakes” of cupcakes look no less elegant than the monumental constructions of biscuit and cream, but there is one pleasure - they do not need dishes and cutlery and do not need to cut them.

1. Delicate cupcakes

Products:

How to make tender cupcakes:

In a saucepan or deep bowl with a whisk or fork, mix sugar, egg, vanilla sugar, sour cream and milk. Then add the slightly cooled melted butter and mix well again.

With a teaspoon, spread the dough into molds.

Cupcake Butter Cream

Products:
1. Powdered sugar - 1.5 cups
2. Very soft butter - 100 gr.
3. 20% non-or 10% cream - 1-2 tbsp. spoons
4. Vanilla sugar - 1/2 tsp

How to make cupcake butter cream:

According to the recipe for the cream, you just need to whip all the products.

2. Orange Cupcakes