And a real miniature cake. They are customary to do mainly for the holidays, because cooking takes up a large amount of time, because here it is not only necessary to make the dough, but also to decorate absolutely every cupcake. In this article we will tell you what a cupcakes are, how to decorate them with mastic and cream.

What is a capike

Capkeeke (from English cup and cake) - a cup cake. It is very small, like a cupcake, but requires the same thorough decoration as all cakes. According to the traditional, they do without filling, but you can add chocolate thermostable drops, berries or cream inside. The cream is added to the cupcake after baked, by cutting the core from it.

Cooks who love to mess around for a long time, adore cooks. How to decorate these cakes? There is no certain recipe, everyone is decorated at will, someone with creams, someone sprinkles on top of a powder, and someone even mastic.

Decoration of mastic caps

Mastic is a popular material that is often used to decorate cakes. Its base is sugar powder. At home, prepare mastic is possible, but not everyone gets. This material for sale in all confectionery stores and in some large supermarkets.

How to decorate a mastic cupcakes? Since the material is very similar to the touch of plasticine, you can make a variety of figures, inscriptions, or just coatings. In order to cover the top of a mastic kapping, you need to carefully roll out and put it with a thin layer on top, then cut off the surplus with a special knife.

You can cover the cupcake cream, and on top of putting a shape of mastic. Popularly cut from a viscous material of hearts or flowers, plant on a stick and stick into the cupcake, and then on the sides of the cream. Mastica can be painted in any color if you drop a little food dye on it.

Decoration creams

There are many diverse creams, for every taste and color. The most popular are oil, custard, cheese-creamy, meringue, as well as Ganash. All of them, with proper cooking, do not flow, keep the form well, while very tasty. Perhaps each of these creams can be painted apart from chocolate ganasha. It is very important to use exactly as one drop is enough to paint the whole plate of cream. Powder dyes need to be diluted with water, the painted cream will be worse to keep the form due to water in its composition.

How to decorate a cupcake cream? To do this, you will need only a syringe with various nozzles. First, try to lay out the cream on a clean blackboard or plate. If it turned out well, you can act and lay it out on your cupcakes.

Like cream, understand easily. However, not everyone has enough fantasy for something. But there are many interesting and easy-to-fulfill ideas. For example, over the cream, you can pour a cupcake with chocolate icing and immediately remove into the refrigerator. Beautiful chocolate leaks will decorate your cake.

Capps often sprinkle on top of cream edible balls, hearts, as well as grated nuts and even sugar powder. It looks beautiful and very aesthetic.

Thematic caps

There are thematic caps. How to decorate such cakes? Everything is very simple! If Halloween is nearing, then from mastic you can make a pumpkin and to shut up the top of the cupcake. You can leave the classic version with cream, but to pre-add a black or orange dye into the dough so that the capike itself is colored.

New Year cakes on top decorate snowflakes, (cookies), blue cream and white sprinkle. Incredibly beautifully look such cupcakes.

How to decorate the caps - the personal matter of each culinary. There are many excellent ideas.

How to decorate little cupcakes under the fashionable word Capps? Of course, cream! After all, the "cupcake" means a small cake or a cake for fairies! The cream must be delicious, but besides this, he must keep the form if there is a long time on the table at room temperature.

One of the most popular creams is oil. For such a cream, it is necessary to take the best oil with a fat content of 82.5%, not less. Such oil is perfectly whipped, and the cream will be a smooth homogeneous texture. But the oil has a property of melting, you will say. True, but that this does not happen, add chocolate to cream, also only the best quality and from a good manufacturer. I suggest make cream with white chocolate, but if you wish, you can do with dark, it is already at your discretion.

So, to prepare a cream that keeps the form at room temperature, prepare products on the list. In advance, light the oil from the refrigerator so that it is room temperature, just accepted with condensed milk.

Chocolate smeared into the container and put in the microwave so that he melted. By the way, if there is no microwave, then you can do it even in the oven, most importantly, put a small temperature, about 80 degrees.

In the meantime, chocolate melts, we shift the softened oil in a bowl and begin to beat it with a mixer. Oil must be brushed.

Now add condensed milk to oil.

Also mix everything with a mixer to a homogeneous state. Watch all the time on how our white chocolate melts. I get it, even when visually he retained his form in its original form. It will seem that he has not yet melted, but it is not. When you start to interfere with a spoon, it turns into a homogeneous smooth mass.

We mix it and pour into the oil mixture.

Once again everyone is whipped, it will be such a consistency of the cream. White chocolate oil cream is ready. Now it can be placed on a refrigerator, 15 minutes is enough. It will become more dense, and it can be applied to the capike. And thanks to chocolate, the cream will keep the form well. I advise you to keep such a finished cream in the refrigerator for too long, as it can thicken very much, which makes it difficult to apply it to the cupcakes.

Cream for caps, which keeps the shape even at room temperature, ready.

Now you can cook the caps. Prepare all products.

We whipitate the softened oil with sugar, then we introduce one eggs, pinch the salt and also beat.

After we enter milk, flour with a bundle of parts, whipping.

The finished dough is expanding on the molds on 2/3 of their heights. We bake in the oven preheated to 180 degrees for about 20 minutes. I was baked in 2 clips.

Captains are shifted on the table or a plate and let them cool.

Now the cupcakes can be decorated with cream. Put the cream in a confectionery bag with a nozzle.

We sit down the cream on every cupcake.

From above, cream can be decorated with chocolate pearls or colored painting for kulukhai, depending on what you have in stock.

Capps are ready. We put them on a big dish and put on the table. Thanks to the chocolate contained in the cream, the cream will be good to keep the shape and at room temperature. Brew tea or coffee and enjoy the dessert.

How to cook Cappoxy Recipe Decoration - a complete description of cooking so that the dish is very tasty and original.

It has long wanted to learn in confectionery courses. Although, it seems, why? All information is in the internet, but tricks and nuances, and most importantly, the atmosphere will not replace the computer and the Internet. And here the dream came. So wait for a series of delicious pastry master classes. Study began with caps. The recipe is not complicated, but with large variations.

What is a cupcake? These are small cakes from the biscuit dough with filling inside and a cream cap from above.

Based on the classic test recipe, we immediately showed how to make a chocolate and lemon variant. Dalited two versions of cream and three Kurd recipe. For those who do not know, the Kurd is a filling prepared on the basis of the juice of berries.

Prepare:

• Creamy oil 82.5% - 180 g
• Sugar - 180 g
• Selected eggs - 2 pcs. (120 g)
• Flour - 180 g
• Basin - 2 tsp.
• Milk - 5 tbsp.
• Vanilla sugar - 1 tsp.

How to cook:

• The softened oil with sugar is whipped on a small circuit with a mixer, gradually increasing speed. Get a lush oil mixture

• One by one we smack the eggs and smear each time smoothness

• We mix flour with a breakdler and sifting in the bowl. Interfer the spatula to homogeneity

• We pour warm milk. This must be done in order for the finished cupcakes to be soft and air. If this is not done, the muffins will turn out dry. Instead of milk, you can use cream or kefir
• Lightly mix the shovel and finally with a mixer. We get a gentle and soft dough. This is a classic basis. On its basis, we still prepared chocolate and lemon dough

• Unlock in the molding. There are two ways. You can fill on 2/3 of the form or ¾. In the latter case, the biscuit cap is too raised above the capsule
• Lay better with two spoons. The dough is thick, and very lazy flows from a spoon, so he needs to help. With the help of a second spoon, we will do it

• Painted cups on the contradiction, the oven was drawd up to 180 degrees and send cupcakes to be baked for 20-25 minutes. Check on a skeleton not earlier than 20 minutes.
• While the muffins are baked, we prepare the Curd for the filling on the basis of the juice of berries. Berries can be taken absolutely any - cherry, currants, cranberries. I have a lingonberry. In the autumn, I broke through it by a blender, laid out on portion containers and frozen.

For Kurd:

• 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 the custard cream on milk, but only instead we will use the juice of berries.

• We mix the boating weight, sugar and eggs in the sauce

If you do the first time, it is better to take yolks, because with them the likelihood that lumps will appear, or everything will come, much lower.

• We put the bucket on low fire and constantly stir the spoon so that the mass does not curl. When the Kurd starts thick, you can change the spoon on the whisk and continue to mix. We wait until bubbles on the surface appear, turn off
• Then filter from different lumps and berry skins and add 1 or 2 tbsp. Spoons of oil. Oil temperature is not important. And the number of spoons depends on the thickness of the resulting mixture. If a mixture is thick, it is enough one. After the Kurd cools, it will be thick times two. Cool we send to the refrigerator.

Now turn over a lush cap. For her, we will prepare cheese cream. It is thick, perfectly holds the form and is suitable for various desserts.

For CHES cream:

• Curd Cheese - 200 g
• Creamy oil - 100 g
• Sugar powder - 50 g

Cheese take creamy. There are several popular brands that use confectioners. This is Hochland, Chesis Ches, Almete

• The softened creamy oil mix the spatula with a powder so that it does not scatter around the kitchen, and only then we break through the mixer

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

Assembly

• In order to make a recess for the filling, there is a special device. But if you do not have it (like me), then you can easily do with undergraduate means.
• An ordinary knife cut out in the middle to half of the cupca dummy in the form of a cone

• We lay the stuffing inside

• Fill a disposable package with cheese cream. The nozzle takes a closed or open star, rose, dimer from 1.5 to 2 cm.

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

How to sit down the caps look in the video at the end of the article.

Chocolate Capps with Chocolate Ganashe Cap

Recently, I really like chocolate desserts. For example, chocolate cakes that I have already written before.

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

For chocolate ganasha filling:

• Cream 33-35% - 50 g
• Dark chocolate - 50 g

Cooking:

• Cream take those that are intended for whipping. Less percentage I do not recommend that you do not come to the desired result.
• In the scenery heating cream, practically, bring to a boil, but do not boil
• Pre-broken chocolate pour hot creams a few minutes before chocolate dissolution
• We stir up to homogeneity and remove for a few minutes in the cold to grab.

Chocolate Ganash for hats:

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

Cooking:

• Cream pour into 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 (he dropped). If not, I am embarrassed on the pieces of dark or milk. White chocolate for this cream does not fit categorically
• And pour cream, we help dissolve, stirring with a spatula
• Cover the tank with a food film into the joint. This is required to ensure that the surface is not covered with a film
• Slightly cool on the table, and then we remove in the refrigerator for a couple of hours

Ideally, Ganash is better to do the day before, and let him spend the night in the refrigerator

• We beat Ganash on low revs. It is important. There may take a lot of time, but if you increase the speed, the cream may turn and have to start everything from the beginning.
• The last stage of the recess center, the stuffing laying, a cream hat and decoration.

Mini cupcakes in paper molds with banana filling

If you have a guest on the threshold, and you do not know how to treat them, I propose a quick option of cupcakes with a banana stuffing.

Products:

• Flour - 200 g
• Milk - 150 g
• Sugar - 150 g
• Eggs - 2 pcs.
• Creamy oil - 100 g
• Bustyer - 10 g
• Shinul salt
• Banana - 2 pcs.

Cooking:

• Softened butter with a sugar sand. Add one eggs, chinful salt and baking powder and trips carefully

• We ask the flour and mix to smoothness, nallem milk and finally smear. It turns out thick lazy dough

• Cut the bananas on the pieces of thickness, about 0.7 mm

• On the bakingtony laying the shapes of silicone or paper and pour the dough with a spoon. We put a piece of banana on top and press it into the mass. We bake in the heated oven 180C for 25-30 minutes

• Baking rose. Cool and decorate cream.

Delicious cupcakes with cream made of mascarpone in the oven

Some believe that cheese cream is heavy, and prefer the use of mascarpone cheese in desserts.

Prepare for test:

• Eggs - 2 pcs.
• Sugar sand - 100 g
• Flour - 120 g
• Curd Cheese - 120 g
• Creamy oil - 100 g
• Sugar powder with vanilla - 80 g
• Soda - ¼ ChL

Cooking:

• Melt butter in a saucepan or microwave (not overdo it)
• Mix flour with soda

• In a big bowl, mix sugar, sugar powder and two eggs and break through a mixer at low speed. Send there to melted oil and mix once again

• Creamy cheese Add to mass and make a mixer again
• I ask for a bowl of flour and finally smear the dough

• Unlock according to the molds using a disposable package. You can lay out a spoon for two third capsule heights

• We send in the oven (preheated) at 180s for 20 minutes. Cupcakes should rise

While they cool, prepare cream:

• Maskarpone Cheese - 300 g
• Sugar powder - 100 g
• Cream - 33%

Muskarpone and cream cheese must be well chilled. We whipitate the powder with mascarpone for a minute.

Putting cream and continue to beat until a dense consistency. At this stage, at will, you can enter the dye.

We lay out the cream in a confectionery bag with a rose nozzle and decorate a beautiful cap of the top of the dessert.

Vanilla Cappoxies with Lyamov Kurd and Meringue from Andy Chef

A lemon taste introduces summer lightness and freshness in dessert, and a gentle cream does not waste a cupcake, and retains the balance between a lemon coland filling and a soft dough texture.

It will take for the test:

• Flour - 190 g
• Creamy oil 82.5% - 100 g
• Sugar - 220 g
• Eggs - 2 pcs.
• Lemon (on juice and zest) - 1 pc.
• Sour cream or yogurt - 125 g
• Bustyer - 1 tsp.

Cooking:

• We mix flour with a baking powder. And no matter how strangely it sounds, but mixing should be carried out carefully with the help of antennae, the quality of the final product depends on it.
• The oil soften to the state of molten and combine in a separate bowl with sugar. Beat out
• One to add eggs, every time not forgetting thoroughly mix
• Take sour cream (10% fat) and interfere in the mixture. She will give the biscuit ease and airiness. We will add 1-2 tbsp of lemon juice and lemon zest

We take only yellow part, White will give bitter the finished product

• The final stage will be the intervening of flour with a baking powder. Make a few approaches and stirred carefully every time
• We lay out in the mold and bake in the oven 170s for 20-25 minutes. The amount of time depends on the size of the molds. What they are less, the less time of baking.
• While the cupcakes are cooled, prepare lemon Kurd.

For lemon coland you will need:

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

Preparation of filling for caps:

• Connect juice, sugar and eggs in the scenery and put on a small fire. Mass must be mixed continuously. Otherwise, the protein can curl and burn, and then it will have to start everything from the beginning
• Mass should thicken, and after the appearance of single bubbles, remove from fire

• Focus from lumps and add butter. For quantity, see yourself. If you see that the mass is not enough, put the oil more. But keep in mind that when cooled, the Kurd goes almost twice

• Cooled Kurd lay the filling inside the cupcake, and in the top we fill with cream

Meringue cream:

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

This cream is perfectly held, suitable for clearance of cakes and small cakes. If you leave a cupcake with a hat from meringue outdoors, the edges will dwell - in this form it is convenient to transport them. If you store in a tightly closed container, the cap will remain soft and snow-white.

• Separate proteins from yolks. From proteins, if desired, you can cook meringue.
• We need a design for water bath. In the upper pan, connect squirrels, sugar, corn syrup, water and lemon juice
• Without removing from the design, we start to beat the mixer on the low turns of the bowl content to the complete dissolution of sugar crystals.
• As soon as the crystals disappeared, the speed at the mixer is added to the maximum and beat for five minutes. Mass should increase at least three times. Remove from the fire and beat for some more 60.
• You can store it in the refrigerator a couple of days. We lay out in a pastry bag and decorated with a lush cap of vanilla caps.

How to make juicy cupcakes red velvet on kefir at home

The dessert is bright and juicy, even aggressive. It is perfect for a romantic dinner and for the day of all lovers.

Products:

• Flour - 220 g
• Sugar - 180 g
• Kefir - 180 ml
• Vegetable oil - 120 ml
• Eggs - 2 pcs.
• Bustyer - 2/3 tsp.
• Soda - 2/3 of Ch.L.
• Cocoa powder - 10 g
• Gel dye red - 1 tsp.

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

• We whip the eggs with sugar sand to puff. Add a bag of vanilla sugar and dye. Stir carefully. Mass gets saturated red
• Kefir heating a little and squeeze into it soda, stir
• Flour sifting with a baking powder and cocoa powder
• When the soda is redeemed, swing vegetable oil and mix
• In the bowl of eggs, we pour a kefir mixture, and then the portion of flour. Mix smooth dough
• Fill paper capsules for two thirds and send to jam in the oven cabinet 180s for 20-25 minutes. They should be well climbing, check for a dry skewer
• For the filling, we take out the inner part of the cupcake. This can be done using a plunger - a special device, a knife or drove the back side of the nozzle inside and pull out. The removal is formed, which fill in the filling.
• Make a hat from any cream, decorated with a sprinkle of red sugar or crumbs from the biscuit.

Video about how to make caps on cupcakes

When making a cap may occur, and how to do it? What nozzle take how to use it. Look at 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 stretch to detonated beautiful caps with various nozzles. This cream is inexpensive and easy - perfect for training.

How beautiful to decorate cupcakes

Decoration of caps requires the mood and an artistic approach. Think up in advance, from which you will cook biscuits, which fillings to do, and from here you can dance, and invent ideas for registration. If you have lemon cupcakes with a lemon coland inside, it will be appropriately used in the decoration of the lemon zest instead of sprinkling or marmalade.

I prepared for you various ideas for decoration. Inspire and create your masterpieces of culinary art.

Rules for receiving ideal caps

To obtain ideal cupcakes, you need to know a number of rules. Let's look at:

1. You can beat the beans and even for a fork, but only with the help of a mixer it will turn out to be lush and volumetric
2. Products take room temperature, otherwise, for example, if you add cold eggs to oil, it can curl
3. Baking oil to take excellent quality 82.5%, otherwise, the taste of the finished dishes will suffer
4. Capsules for caps are better to take reinforced, with the so-called, skirt. In this case, they can be put tightly on the baking sheet, without fear that the form under the pressure of the dough will spread. If you take a corrugated form, then when baked in the oven it is necessary to put in special silicone or metal forms that will not allow them to spread
5. For cottage cheese cream, be sure to use sugar powder, not sugar. Otherwise, crystalline will not have time to dissolve, and the taste will not be very pleasant

I shared the recipes of the caps, I really hope that you will try to cook this delicious and gentle dessert. Next week we will prepare a new dessert. What? Subscribe to updates and keep up to date with our blog.

Some people think that a capike is a cupcake that bakes right in the cup. It happens like this, but today under the caps implies air cakes with cute cream caps of different colors.
The size of such desserts is with a tiny coffee cup, so they are called in English: "Cap." Recipes Capkeys are diverse and on the Internet. There is an unimaginable amount of their preparation options, and one master class is not similar to another. Now let's talk about the most interesting and tasty.

Unchanging classic

Cappoxy - baking from the category of those ingredients on which there is always in the kitchen cabinet. Prepare them easily and just at home. Maybe therefore they became so popular lately.

Required products

In order to prepare Cappoxies on a classic recipe we need:

• 100. Creamy oil
• 200 g. Flour
• 150 Sakhara
• 2 eggs
• 120 ml. milk
• 1, 5 h. Busty or soda
• some salts and vanilla to taste.

Cunning: In order for the cakes with air, all ingredients for the dough must be room temperature!

Decorate the dessert will be oil cream, for this prepare:

• 200. Creamy oil
• 200 g. Sakhara
• 5 eggs
• 1 tablespoon of lemon juice

If you want to make hats multicolored, you will need food dyes. I like to use Americolor (gel) firms, just one drop is enough to get a color.

Classic Capps: Master Class

1. Turn the oven to 180 S.
2. Start preparing the dough with the fact that it is pretty sweeping soft butter with sugar. Mass should turn out to be air and lush.
3. Add to a cup of eggs, salt and vanilla. Carefully sweat.
4. Pour milk, add a baking powder and flour. All mix until uniformity. Follow the recipe and do not overdo the flour, otherwise the baking will not rise properly.
5. Now you can pour the dough on the molds and put it in a hot oven.

Cappoxy bakes about 30 minutes, readiness can be checked with a wooden stick.

Delicious and fragrant cookies "Madelen" will like you no less cupcakes, take the recipe for a note!

1. In order to prepare cream, you need to separate the proteins from yolks.
2. In a small metal cup, mix squirrels with sugar and keep a mass in a water bath until the sugar is completely dissolved (literally a couple of minutes). With this mixture you need to constantly stir.
3. Add to proteins lemon juice and beat the mixture to snow-white peaks.
4. On the tablespoon, add softened butter into cream, without ceasing to beat the mass.
5. Cream is divided by the number of colors, add food dyes and remove everything in the refrigerator for an hour.
6. Capture ready-made cupcakes from the oven, hide with a towel and give a little cool.
7. Desert dessert with a confectionery syringe.

Capkeeke-Assorted: Multicolored Variations

There are many cupcake recipes for every taste and wallet. We will get acquainted with the most popular options that you can easily prepare with your own hands.

Chocolate

The recipe for chocolate caps differs from the classic only in that the dough should add 30 g. Cocoa powder. But the cream will be different. For him you will need:

• 150 g. Sugar (you can use sugar powder)
• 100. Creamy oil
• 35 Kakao

Sugar needs to be pretty whipped with creamy oil, cocoa powder. Mix everything thoroughly so that the cream becomes smooth and brilliant.

Chocolate Capps from the oven:

Additionally, you can sprinkle the creamy hats of baked cupcakes with chocolate crumb.

Merry oranges

We prepare the dough according to the standard recipe, but add the zest and juice of two large oranges.
As a cream, cream Cream CHIZ based on the mascarpone curd cheese, which is given below, in the recipe of cottage cheese cupcakes, but add 1-2 drops of gel dye into a color cream, decorate with multi-colored pastry cream or small candy, like "M & M's".

With boiled condensed milk

It is interesting, whether the American will be surprised, from whose country came to us the recipe of this dessert, having tried a capsek with boiled condensed milk. Such a delicacy is hardly prepared in some country in addition to Russia.
In the dough for a cupcake, you need to add about 20 g. Cocoa for a beautiful color. And the recipe for cream has long been known for each Russian economy: the bank of condensed milk is whipped with a pack of oil.

In order for your delicacy to be shown, the quantity of sugar in the test can be reduced.

Curd

Baking with cottage cheese is not only useful, but also more gentle. For cottage cheese cupcakes in the classic dough, add 130 g. Cottage cheese. Choose not very fat, or at all skimmed product, as in the recipe enough oil.

The cream will be exquisite, you will need:

• 300 g. Mascarpone cheese
• 100. Creamy oil
• 100 g. Sugar powder

Muscarpone beat with powder and butter, and briefly remove into the refrigerator. Dessert with such cream instantly melts in the mouth.

Cream for caps, which keeps the form well - in this article I collected all the recipes of creams that are suitable for caps, as it is impossible.

Carrot

Baking with carrots is not always perceived with a bang. Carrot taste beat off the aroma of the dishes itself and few people like, but carrot caps are an appetizing exception to the general rule. This recipe is different from the classic not only with cream, but also the dough composition, so it is a separate master class for him.

Required products

For the test you need:

• 3 eggs
• 350 ml. vegetable oil (it is important that it was odorless)
• 40 ml. Yogurt without sweeteners
• 400 g. Sahara
• 400 Morkovia
• 50 g. Finely disturbed pineapples
• 100 g. Sukhofruts
• 100 g. Orekhov
• 440. Flour
• 2 teaspages of baking powder
• Cinnamon, ginger to taste

Pineapples can be used fresh, and canned. They can also be replaced by apricots or peaches.

For cream:

• 350 g. Curd cheese
• 120. Creamy oil
• 100 g. Sugar powder
• Vanilla in taste

Cooking the sun on a plate

Carrot caps differ from classic. The recipe contains some ingredients that have never been in simple cakes. But the cooking process itself is simple.

• Turn on the oven at 160 C.
• Carrots clean and grate on a large grater. Juice squeeze, we will need only the flesh.
• In carrots drive three eggs, yogurt, vegetable oil, sugar, dried fruits, nuts and pineapples. Mix everything thoroughly.
• Add a burst and seasoning to the mixture to the mixture, and then pour flour strictly by recipe.
• Stir the dough and pour by molds.
• Molds should be filling no more than on ¾, as the caps are well rising in the oven.
• Bake the dessert need 20-25 minutes.
• To prepare cream for carrot caps, you need to beat a soft butter, add very cold curd cheese, sugar and vanilla extract. You can mix the food dye.
• Finished cupcakes decorate with cream and sprinkle with brown sugar.

Cappoxy is a simple and tasty dessert, to cook which is easy, but trying - one pleasure. Such cakes will become an excellent addition to ordinary tea drinking, and thanks to a variety of recipes, this baking will not get tired of your homey.

I recorded you a video discount on how to cook vanilla cupcakes with cream-CHiz. I hope you enjoy it!

I will be glad to answer all questions to the recipe. Share the photographs of the caps that you have turned out!
When adding a photo in Instagram, specify #pirgeevo or # Piegeaevo tag so that I could find a photo of your caps in the network and admire them. I will be very nice!

Interior decor

Cappoxy appeared from us recently, but conquer increasing popularity as the main decoration of the festive table. It's time to get acquainted with the best and recipes for decorating this dessert.

Immediately make clarity about the use of British: cape - This is a completely special kind of cupcake, literally - a small cake, a size with a cup. But, despite the modest dimensions, it is inherent in all the characteristic features of the cakes: the classic capsek is a gentle dough covered by a generous portion of the cream and festively decorated.

There are a lot of capackers recipes, they are dedicated to the whole culinary books and food blogs (mainly true, English-speaking). Each will find a dough recipe for the soul. Choosing and preparing the cupcakes themselves, often it is a short and simple process, the question arises: how to decorate them? And it is here that the biggest space for creativity lies!

Capseque oil cream

Who comes up: connoisseurs of classics

As a rule, a cream for a cupcake is made of butter, sugar powder, vanilla (vanilla extract or essences) and milk. Oil cream is the most traditional decoration for the caps, as, however, for full-size cakes. The taste of this type of cream cream, rich and very sweet. Capping cream is very easy to do, and it keeps the form well.

Ingredients for a vanilla oil cream for a cupcake (on 12 cupcakes):

• 250 g of butter;
• 575 g (about 4.5 glasses) of sugar powder, sift;
• 1/4 cup of milk 1 vanilla pod (only seeds are needed), it is necessary to replace with 1 teaspoon of the vanilla extract or several drops of vanilla essence;
• gel food dye (optional).

Cooking:

30 minutes before cooking, pull out the oil from the refrigerator. In a big bowl with a mixer, take the oil on medium speed, gradually adding sugar powder. When approximately half of the entire powder remains, add milk and vanilla; Then add the remaining powder and beat up to light, air mass. Start the cream for a cupcake in a confectionery bag and decorate the cupcakes.

Cream Cream Cream

Who comes up:fans Cheesecake

This type of cupcake cream differs from the previous one's lesser fatness and richer taste, most reminiscent of the traditional American pie cheesecake. He holds the same as the oil cream, and is also very easy to prepare.

Ingredients for cream (on 12 cupcakes):

• 170 g of room temperature cream cheese;
• 50 g of butter room temperature;
• 1 1/2 teaspoon of vanilla extract (can be replaced by several drops of vanilla essence);
• 2 1/4 cup of powdered sugar.

Cooking:

• With the help of a mixer on medium speed, take the creamy cheese and oil to obtain a homogeneous mass.
• Add a vanilla extract or essence. Gradually add sugar powder and continue to beat to homogeneity.
• Cool, then with a confectionery bag, squeeze the cream to fully cooled cupcakes.

Cream-Meringue for Kappa

Who comes up:those who are not afraid of difficulties

Merenga is a dense, not too sweet cream, based on sugar sand, egg squirrels, butter, vanilla extract (or essence) and salt.

This kind of cream for a cupcake is somewhat harder in preparation and requires more time. However, it is the most versatile. In the meringue you can add anything: melted chocolate, zest, flavors, crowded nuts, and it perfectly holds the form!

Ingredients for cream-meringue (on 12 cupcakes):

• 3 egg white squirrels;
• 1/4 glasses of water;
• 1 cup of sugar;
• 1/4 teaspoon of wine stones (can be replaced by a pinch of citric acid);
• 170 g of butter, pull out from the refrigerator 30 minutes before cooking;
• 1/2 tablespoon of vanilla extract (can be replaced by several drops of vanilla essence);
• food dye (optional).

Cooking:

• Pour egg squirrels into a deep bowl (pay attention, it must be absolutely dry and clean)
• Mix the water and sugar in a small saucepan and boil on medium heat, after occasionally stirring, while sugar does not dissolve (the temperature of the mixture should reach approximately 118-120 degrees.
• While sugar syrup reaches the desired temperature, you can begin to beat egg whites. Add wine stone and beat up stable peaks.
• Add the finished syrup into proteins, whipping them on medium speed. Do not turn off the mixer to cooling the mixture (it may take 20-30 minutes).
• As soon as the egg whites will cool the mixture, gradually add the softened butter. The mixture will fall, however, as the beating, it will become smooth and homogeneous again. If you cannot beat the mixture again, place it in the refrigerator for 10 minutes and again continue the beating.
• Add vanilla extract, strawberry and dye to cream cream and mix thoroughly. Lay out the mixture in a confectionery bag and decorate the cupcakes.

Whipped cream

To whom fit:those who do not want to spend a lot of time cooking

Lightweight, air whipped cream is the easiest in the cooking decoration for caps. However, they should be used only immediately before serving: compared to other types of cream, cream is extremely poorly kept form.

Ingredients for whipped cream (on 12 cupcakes):

• 1.5 Glasses of fatty cream (chilled)
• 2 tablespoons of vanilla sugar (or ordinary sugar)
• 0.5 teaspoon of vanilla extract (slightly more, if you did not use vanilla sugar)

Cooking:

• Cool stainless steel bowl in the freezer for 5 minutes (or in the refrigerator for 20 minutes).
• Beat the cream in the cooled dishes until they start thick. Gradually add sugar, one tablespoon at a time, and continue to beat to stable peaks.
• Add a vanilla extract into cream and carefully beat up to uniformity, (do not beat too long: the cream texture can become a grainy).

Who comes up: lovers of chocolate

Ganash is a mixture of melted chocolate (bitter, dark, milk, white) and oily cream. In Ganash, you can add lyters and various flavors, ground nuts.

Ingredients for Ganasha (on 12 cupcakes):

• 225 g chocolate 70% cocoa
• 270 g of cream 30%
• 40 g of molasses / honey

Cooking:

• Bring cream with molasses or honey to boil.
• Finely distortion chocolate, put it in a wide dish and fill with hot cream. Gently stir the blade melting chocolate and cream to homogeneity.
• Put the Ganash to the fridge until it cools so much that it will keep the form.

Who comes up: those who want to apply their creative potential

With the help of mastic, you can evenly cover the cabkets, and create countless volume decorations: starting with colors and patterns and ending with whole compositions that include animal figures, people, buildings ... In general, it all depends on your imagination.

Ingredients:

• 90-100 g marshmello (one pack of marshmallow candies);
• 1 tbsp. spoon of lemon juice or water;
• 1-1.5 cup of sugar powder.

Cooking:

• Add a tablespoon of lemon juice or water to Marshmello to Marshmallow and heat in the microwave oven (10-20 seconds) or in a water bath until an increase in volume.
• Add food dyes to the mass (optional) and mix well.
• In small portions, begin to enter sugar powder into the mass and stir the mixture with a spoon or blade.
• As soon as it becomes difficult to mix the mass with a spoon, lay it on the table spripped with a sugar, and, continuing to enter sugar powder, place until the mixture stops sticking towards the hands.
• Wrap the resulting mastic in the food film (the film must fit tightly from all sides to the mastic so that the air does not get inside the package) and put in the refrigerator for about 30 minutes.
• Mastic is ready for your creative experiments!

Evgeny Golovanov, the editor-in-chief of the culinary journal Sweet Art, shared the best ideas of the jewelry of the Kappaik.

Choose the products in the store Inmyroom:

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Cape - Sweet and soft pastries, decorated with gentle cream. This is the perfect addition to tea or coffee.

I learned how to cook vanilla caps with your own hands at home for quite a long time. I taught me my girlfriend. I like that the ingredients are needed the simplest, those that will always be in the kitchen or in the nearest store. Yes, and in time the process is quite fast.

So that you can make a cupcake for your relatives, I will share with you a classic recipe with photo step by step to prepare this dessert at home.

• Time for preparing: 45 min.
• Inventory and kitchen appliances: Mixer, deep bowls, molds for baking caps (paper or silicone).

Required 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 cook cupcakes at home: step-by-step recipe

Before making homely delicious cupcakes, I recommend to get the creamy oil from the refrigerator, cut into small pieces and leave it at room temperature for hours. During this time it warms up and becomes softer.

The largest package was prepared in the city of Washington. He weighed a little more than 555 kg. The decoration cream took 250 kg.

1. First of all, we mix in the deep bowl already soft butter, sugar and vanilla sugar. Make this is the most convenient with a mixer to be adjusted to high speed.
   
2. Then, in the finished lush mixture we enter two eggs alternately.
   
   At the same time, it is necessary to constantly continue to carefully beat all the ingredients.
   
3. In a separate deep bowl we will Mix dry ingredients. Pour flour, baking powder and salt there. Mix so that the ingredients are uniformly connected to each other.
   
4. Then it will introduce dry ingredients into liquid. In the egg-butter mixture we introduce half of the dry ingredients and mix well with a mixer configured to low speed.
5. Next, we pour there with 50 ml of milk, wash it up to homogeneity.
   
6. Pour the remaining half of dry ingredients.

Dough for caps are ready! It should work out gentle, creamy, on consistency look like thick sour cream.

For baking, I usually use a metal form for 12 servings, in the cells additionally put special purchased paper molds. Sometimes I also use small silicone molds for kapelov. You can choose the option that you are more accessible and easy to use.

We lay out our dough in the baking form.

For one cupcake, approximately one tablespoon of the dough is sufficient. Focus on the fact that the form must be filled out of no more than three-quarters. After all, the dough will still rise, and if it is too much, it will simply increase from the forms and the capike will no longer work as beautiful and neat, as we would like.

We put shapes with a dough in the oven for 20 minutes to be baked at 170 degrees. After this time, check your baking readiness using wooden stick.. Head the capike. If baking is ready, then the wand you will get dry. If the dough sticks on the skeleton, then put a cupcake in the oven to be baked for a few more minutes.

Get ready-made cupcakes from the oven, we give them a couple of minutes to cool, and then remove it on the grid or other surface and leave it to full cooling.

Watch your oven. If the tops of your caps in the process of baking are crackled, the next time a little reducing the bleaching temperature.

Fully cooled baking will be decorated with cream.

How to make a beautifully arrange and give a cupcake

Capps differ from ordinary cakes and cupcakes by the fact that they are decorated cream with cream. Recipes such creams There are many, I will share with you my favorite recipe for a protein-oil cream, which perfectly holds the shape and is remarkably suitable for decorating the caps.

1. For the preparation of the cream, take the eggs first and very carefully separate the proteins from yolks.
   
2. In the heat-resistant bowl, we put the proteins, add sugar and put a mixture on a water bath. Watch that the bowl does not touch the water surface. Plate turn on the middle fire.
   
3. We take a mixer and at the lowest speed whipping the protein mixture about 8-10 minutes.
   
4. We need to warm up proteins to a temperature of about 60 degrees. At the same time, sugar must completely dissolve, and the mixture should be whipped to sharp peaks.

   The whiskers of the mixer and dishes, where we add ingredients for making cream, should be originally dry and low-fat. Otherwise, our proteins will not bother.

5. Now we remove the protein mixture from the water bath, shift into another cold bowl or in the bowl of the mixer and we continue to beat everything thoroughly until the proteins are completely cooled.
6. Next, begin to add butter to proteins. Make sure that the oil is the same temperature as the proteins themselves. This is necessary so that our cream does not go with lumps and did not smell. Add oil with small portions, literally on a teaspoon. Before adding the next portion, the previous one must fully connect with the cream.
   
7. Having finished, we introduce the vanilla extract in the mixture, or any other flavoring. For example, you can add a liquor.
   
8. Carefully sweat the cream. At the finish, we must get a lush, gentle, but at the same time rather dense consistency. The cream is ready! Optionally, you can paint the whole cream or part of it using any gel dye to make your cupcakes even more beautiful and add original notes.
   
9. I spread the cream into a confectionery bag, as you will be more convenient to decorate our caps with a special nozzle. I usually use the "Open Star" nozzle.
   
   
10. Additionally, you can decorate the cupcakes on your taste. Put a few berries on top: Raspberry, strawberry, blueberry, currants, etc. You can also spray cream with chocolate or coconut chips and even crushed nuts.
    

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

If you still have to wash the dough manually, it is unrealistic to prepare a high-quality stable cream without a mixer, so take care that such a miracle of technology is at your hand.

When cooking cream, follow these temperature recommendations. If you think that you can make a mistake when determining the temperature "on the eye", and you are planning to prepare a cupcakes and other pastries often, get yourself to help special kitchen thermometerwhich for a long time will be your faithful and reliable assistant in the kitchen.

In America, kapelov lovers in 2012 opened an ATM, or, as they called, "Kapkekomat", where it was possible to purchase this delicious baking at any time of the day.

Video cement cooking caps

Recommended for viewing this video from the preparation of vanilla caps. Here is clearly demonstrated by the consistency of the test at all stages of cooking, which will very help the hostess, which for the first time decided to prepare such a dessert. Also in the video presents an interesting form of cupcakes decoration. Part of the cream is painted in pink color, and the part remains white. As a result, the uncomplicated way you can get two-color hats on their caps, which looks incredibly beautiful and original.

Invitation to discussion and possible refinement

I hope you are easy and glad to prepare the cupcakes at home on this recipe and delight yourself and our loved ones with such a delicacy. Tell us what other dough recipes for caps are known to you? What cream do you like to decorate your baking?

Delicious cupcakes. How to decorate cup cakes

The American Cape is not just a cupcake, but a real miniature cake. They are customary to do mainly for the holidays, because cooking takes up a large amount of time, because here it is not only necessary to make the dough, but also to decorate absolutely every cupcake. In this article we will tell you what a cupcakes are, how to decorate them with mastic and cream.

What is a capike

Cape (from English Cup and Cake) - a cup cake. It is very small, like a cupcake, but requires the same thorough decoration as all cakes. According to the traditional recipe, the cabkest is made without a filling, but you can add chocolate thermostable drops, berries or cream inside. The cream is added to the cupcake after baked, by cutting the core from it.

Cooks who love to mess around for a long time, adore cooks. How to decorate these cakes? There is no certain recipe, everyone is decorated at will, someone with creams, someone sprinkles on top of a powder, and someone even mastic.

Decoration of mastic caps

Mastic is a popular material that is often used to decorate cakes. Its base is sugar powder. At home, prepare mastic is possible, but not everyone gets. This material for sale in all confectionery stores and in some large supermarkets.

How to decorate a mastic cupcakes? Since the material is very similar to the touch of plasticine, you can make a variety of figures, inscriptions, or just coatings. In order to cover the top of a mastic kapping, you need to carefully roll out and put it with a thin layer on top, then cut off the surplus with a special knife.

You can cover the cupcake cream, and on top of putting a shape of mastic. Popularly cut from a viscous material of hearts or flowers, plant on a stick and stick into the cupcake, and then on the sides of the cream. Mastica can be painted in any color if you drop a little food dye on it.

Decoration creams

There are many diverse creams, for every taste and color. The most popular are oil, custard, cheese-creamy, meringue, as well as Ganash. All of them, with proper cooking, do not flow, keep the form well, while very tasty. Perhaps each of these creams can be painted apart from chocolate ganasha. It is very important to use precisely gel dyes, as one drop is enough to paint a whole plate of cream. Powder dyes need to be diluted with water, the painted cream will be worse to keep the form due to water in its composition.

How to decorate a cupcake cream? To do this, you will need only a confectionery bag or syringe with various nozzles. First, try to lay out the cream on a clean blackboard or plate. If it turned out well, you can act and lay it out on your cupcakes.

How to decorate cake cream, understand easily. However, not everyone has enough fantasy for something. But there are many interesting and easy-to-fulfill ideas. For example, over the cream, you can pour a cupcake with chocolate icing and immediately remove into the refrigerator. Beautiful chocolate leaks will decorate your cake.

Capps often sprinkle on top of cream edible balls, hearts, as well as grated nuts and even sugar powder. It looks beautiful and very aesthetic.

Thematic caps

There are thematic caps. How to decorate such cakes? Everything is very simple! If Halloween is nearing, then from mastic you can make a pumpkin and to shut up the top of the cupcake. You can leave the classic version with cream, but to pre-add a black or orange dye into the dough so that the capike itself is colored.

Christmas cupcakes on top decorate snowflakes, gingerbread men (cookies), blue cream and white sprinkling. Incredibly beautifully look such cupcakes.

How to decorate the caps - the personal matter of each culinary. There are many excellent ideas.

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Capps with mastic

A miniature or cake for the Fairie is a cupcake, it is obliged to be solemn, elegantly decorated, picturesque and at the same time convenient for eating even a small sweet. Our culinary master class is dedicated to modeling colored sugar mastic, whose products and homemade air capackers decorate. For creative work, we connect the younger generation of bakers, while developing the motorcy, the skills of applied craft and fantasy.

Ingredients

For the preparation of cupcakes with mastic, such ingredients will be needed:

• flour in / s - 170 g;
• eggs - 1 pc.;
• creamy oil - 70 g;
• sour cream - 50 g;
• sugar - 70 g;
• bustyer - 7 g
• caramelized plums - 50 g;
• salt - 2 g;
• mastic for pushing figures (yellow, pink, green, red).

Cooking

• Cooking time: 1 hour
• Ready Dish: 5 servings

Step-by-step recipe with photos

• 1. The egg is whipped with sugar sand. If a natural vanilla wand was stored in a sugar jar, flavors are not needed!
• 2. On fire, we dissolve the portion of the butter, slightly coercive, add along with the sour cream any fat content in the bowl - we continue to make a circle.
• 3. Sift flour, baking powder, throw the pinch of salt and bring the composition to a homogeneous, the same state. Remove all lumps.
• 4. We put into portion forms for cupcakers, cupcakes and muffins paper corrugated stands, lay a viscous dough. I lower one plum half. In addition, you can use a thick jam, nuts, chocolate droplets as a filling. Cover fragrant caramelized plums test and put the workpiece into the oven. We bake at 170 degrees about 25 minutes. Decor is convenient to apply on a flat surface of products. For these purposes, the cabkest is sent to the cold oven, heated simultaneously with the semi-finished product so that the top does not rose.

Decoration of cabkest mastic (master class)

5. Go to color materials. We knew and warm up to increase the plasticity mastic in the palms, rolling, cut out, for example, patterns in the form of a heart (for a single flower - 8 pcs.) And one circle.

6. Fingers tighten the round edges, leaving a sharp angle - form the petal. Put the petal to a circle. Fixed five petals first. Sugar syrup (or confectionary glucose syrup) is used for gluing.
7. The second tier is fixed by three more petals, pressing the contrast fragment, allow, red.
8. From green sugar mastic, pull the leaves-drops, draw the bodies from above. All products we succeed in half an hour. Cutting caps are wetted with sugar syrup, cover with edible yellow flowers outwardly resembling lilies or roses from mastic. And arrange a friendly tea party-tasting!

Capps with mastic are ready!

Cape - Delicious and Beautiful Recipe With Photo

Cappoxy is a kind of sweet baking, which is very popular in the West countries, such as America and the United Kingdom. No celebration, no holiday passes without caps. Although fashion feather came to our country relatively recently, the history of these cakes has several hundred years.

And further. You are simply obliged to find out how to prepare awesome biscuit balls on a stick called - "Keik Pops" is a new TRAND who will make sure you!

If you decide to cook a cupcake for the first time, I advise you to read this article to the end. In it, you will find several proven carde recipes with photos, as well as a lot of secrets of cooking this delicacy.

Capps recipe with photo step by step

For many years of history, hundreds and thousands of capackers recipes - chocolate, cottage cheese, carrot and others appeared. With filling, with a variety of decorations. Some cakes are already more like artwork. Initially, the cupcakes were not prepared as difficult, and not from a large number of ingredients - flour, eggs, sugar and milk. We will try to cook cupcakes by the simplest recipe for beginners.

To prepare the caps, you will need special molds - aluminum, paper or silicone. I prefer paper molds for cupcakes, as they can already be served onto the table, and now there are very beautiful paper molds with a variety of drawings that can significantly decorate the dish. If you did not find paper molds, it is better to take silicone - they are less likely that the caps are inhaling, and get the cakes from silicone molds much more convenient than aluminum.

The set of ingredients for the preparation of the caps is this: a glass of flour (200 g), a glass of sugar sand (200 g), straws of butter (100 g), two chicken eggs, 100 ml of milk, baking powder and vanilla and cinnamon to your taste.

The dough is prepare as follows. Creamy oil carefully larch with sugar to a paste-like state, then add eggs, vanilla and cinnamon and mix well. Then it is necessary to add flour mixed with a dough breakdler and also mix. Milk pour slowly, a thin weaving, constantly stirring the dough. Stir all the ingredients to a homogeneous mass.

Next, heat the oven to 170-190 ° and proceed to filling the molds that pre-lubricate the oil. You do not need to fill the molds to the edge to the edge, since the dough when baking a little rises, leave 1-1.5 cm from the top edge. Next, we put our caps in the oven for 15-20 minutes. The readiness of the caps is checked in the most common way - by piercing the dough to the toothpick, if it remains dry, then the capike can be removed from the oven.

Finished cupcakes can be sprinkled with powdered sugar or decorate with icing, cream or mastic at your request.

Filling Capps Recipe

Variations of fillings for caps are dependent on your taste addiction. I really love Capeakis banana and chocolate stuffing, but you can make that filling that you like, for example, berry, vanilla, caramel, curd and many others. Making cupcakes with stuffing is not more difficult than without it. I will tell you the recipe for caps with a chocolate filling, which I love very much, and you can cook a cupcake with filling on your taste.

I suggest the dough for these cupcakes to prepare according to the basic recipe, which is indicated above.

For the filling, we will need milk chocolate - 1 tiles and somewhere 100 ml of cream. In a water bath, we grow chocolate, and then add cream, while stirring constantly, you should get a chocolate mousse, medium density, so that when baking it, it is not selected from our caps.

The most interesting thing is to fill the molds. First we lay the dough in them half and gently try to distribute it along the walls of the mold, to get a cup. We put our filling in it, it is more convenient to do this with a confectionery bag or a syringe. Then the second part of the test closes the molds. We put in the oven and bake also approximately 15-20 minutes.

The choice of filling for a cap is limited only by your fantasy. You can make a filling of frozen berries, just pull them with sugar. I really like the cottage cheese filling based on mascarpone, with the addition of cream and sugar powder.

You can safely experiment with fillings for caps, the main thing is to observe the necessary delicate so that the filling does not flow out of the cupcake.

Cream for Capps Recipe

Cappoxy differ from ordinary cupcakes by the fact that they are like small cakes, it is customary to decorate in every way, including cream. Cream You can choose anyone to your taste, I'll just talk about a couple of time-tested recipes.

So, the cream for a cupcake should be thick enough so you can, not just smear it on the cake, but give it a beautiful shape, using a confectionery syringe. This is the main and, perhaps, the only criterion of cream cream. The recipe for the base cream for oil-based capackers is extremely simple. You will need:

• creamy oil stripping (100 g);
• sugar 80 g;
• milk 50-70 ml.

Oil must be mixed with sugar, and then start hit at high speed, gradually adding milk. The secret of how to achieve the density of the cream, is simple - you need to warm the milk.

To be honest, I am not an amateur of this cream, since it turns out of my taste quite bold. Therefore, I will share the recipe for Cappoxy cream, which usually do, this is the so-called chocolate "Ganash". It is done like this: we melt the chocolate on the water bath (I take 1 tile approximately 90-100 g). It is important to choose high-quality dark chocolate with a sufficiently high cocoa content. Then, in chocolate poured a cream of 25% fat, approximately half a glass of 200 ml and add sugar - one tablespoon. The resulting mixture is constantly stirred to obtain a homogeneous mass. Do not let her boil! The resulting cream is coated a cupcake.

Cape "Star Wars"

Capps with mastic recipe

Cappoxies are very elegant and festive baking, which is customary to decorate and decorate. Mastic comes to your aid - this can be said "confectionery plasticine", which does not limit the flight of fantasy. The possibilities of mastic allow you to do all sorts of figures, flowers and any other decorations. This is especially true when you are preparing a cupcakes to any event, in this case, the jewelry of the capike can be personalized for one or another holiday, for example, cut the figure of Santa Claus or make letters with the name of your baby.

I will not re-describe the recipe for kapers, you can see it above, I'll tell you how to make mastic on the simplest recipe from Marshmello. We need:

• mARMELLOO 100 g - white color;
• half juice of lemon;

Pancakes on milk lush without yeast recipe

Good afternoon, comrades! Today, I leave my heart and issue one of the most useful articles about the cream for Cappoxies and suggests the most accessible, simple and fast recipes. Winter - the best time for kapkeekov, isn't it? When you leave on the street more and less often, and the oven is not only a bake, but also warms the soul and body. In winter, always more time to play in the kitchen with a confectionery bag and cream. At other times of the year they are pleased at best of the simple Madfins.

Beckery geniomy

So what am I here? Yes, about drips. I can not imagine how our mothers lived without this ingenious invention. If you take the cupcakes for pastries, then these are the simplest and fast cupcakes from all I knowWell, with the exception of no less brilliant "potatoes", of course. And why? First, because the cake dough for caps is prepared very quickly and, as a rule, by mixing dry and wet mixtures. Secondly, these cakes are already in advance individual and do not require any special feed, cutting, etc. Well, and cream for such capackers is the most pleasant part, for here you can fantasize to infinity ...

How to learn to work with a confectionery bag?

When I learned to work with a pastry bag, I took one cupcake and set off a hat from the cream on him, then I removed this cream with a spatula and restned it again, and again, and again. As long as the pattern did not go out.

By the way, if you think that you do not know how to work with a pastry bag, I advise you to change your mind. The only way to learn to beautifully decorate the cupcakes - practicing and practicing again. From the first time it has not yet managed to make a bouquet of roses on the cake.

When I just came to work as an assistant pasta, I was put on lemon tartlets. Then I understood that I rejoice smoothly neat hats from Italian meringues, and even burn their burner, the task for my fasterful hand is absolutely impossible. On my call for help, the chef sent me to a distant journey (confectioners sometimes practiced this). In short, after several accumulated and burnt meringues, everything went like oil, in the literal sense of the word.

This is all to the fact that, in addition, how to keep the bag in your hands, no one will help you. You only need timeto adapt.

Here you can watch the main nozzles that I decorate the Capps: open star , french tube , smooth tube , closed star .

Yes, I. avoid plastic nozzles. The drawing from them turns out to tin what dumb.

Confectionery bags I prefer disposable. You can buy such here .

In general, after such a verbal entry, you can also go to the cupcakes. I'll start with the most simpleBut no less delicious than the rest.

Do not forget that the cream needs to decorate only fully cooled cupcakes.

1. Oil Cream with condensed milk

Perhaps this is the most common cream used in classical Soviet desserts. And why don't we decorate the fashionable Cappoxies today?

To do this, we will need only 2 ingredients:

• condensed milk - 200 gr.
• vanilla extract or fragrant alcohol - 1 tsp. (optional)

Cooking:

1. The most important thing in this recipe is to bring the creamy oil to the desired temperature: the perfect temperature for whipping the oil is 20 ° C. This is a little cold room temperature.
2. Now you need to beat the creamy oil well (it should be a good quality). Oil whipped with a mixer to lush, air condition. It will take 5 minutes.
3. Only after the oil became air, we begin gradually, on one spoon, to introduce condensed milk, whipping the mass to a homogeneous state after each portion of condensed milk.

Oil cream with condensed milk is an emulsion, i.e. It is fat mixed with water. And since the fat with water is not mixed, we need to fill the oil with oxygen, so that water particles have been caught. therefore very important Beat the oil well and add condensed milk gradually!

The finished cream is placed in a pastry bag and decorate the cupcakes.

If you have hot and the cream does not hold the form, put it for a few minutes in the refrigerator so that the oil is slightly frozen.

2. Chocolate Cream with condensed milk

Here the principle is the same as in the previous recipe, just at the end is added cocoa powder.

We will need:

• creamy oil, softened - 200 gr.
• condensed milk - 200 gr.
• cocoa powder - 3 tbsp.

Cooking method:

All nuances of cooking this cream are looking in the previous recipe ⇑

1. The mixer whipping soft oil to the formation of air mass (about 5 minutes).
2. On one tablespoon, add condensed milk, whipping well after each portion.
3. After the condensed milk is over, add cocoa powder on one tablespoon, beating again after each spoon.
4. Finished cream fill the confectionery bag and decorate the cupcakes. If necessary, the cream can be changed a little to keep the form better.

3. Oil cream with boiled condensed milk

Another heritage of Soviet cooking. The most beloved and most unique taste of childhood.

Ingredients:

• creamy oil, softened - 200 gr.
• boiled condensed milk - 320 gr.

Method of preparation:

1. Creamy oil is whipped with a mixer to the formation of air mass (about 5 minutes)
2. Continuing to beat, we introduce the boiled condensed milk on one spoon, each time whipping up to a homogeneous state.
3. Ready cream, if necessary, cool and you can decorate the cooled cupcakes.

4. Cream with cottage cheese or cream cheese

And now we turn to more interesting options. Let's start with cream cheese.

For cream, take:

• creamy oil, softened - 150 gr.
• sugar powder - 150 gr.
• vanilla seeds - ½ pod or vanilla extract - 1 tsp.
• creamy or cottage cheese - 300 gr. (ideal to suit Hochland )

* Optionally, you can add 115 gr. Berry or fruit puree - for taste and colors with juice ½ lemon.

We prepare cream as follows:

1. Butter, sugar powder and vanilla put in the bowl of the mixer and thoroughly beat to the air condition (5 minutes).
2. We add creamy or curd cheese, if you wish, a fruit-berry puree, and beat up to the formation of a homogeneous mass.
3. Then we enter lemon juice and beat again to a homogeneous state. (* If we do without fruit puree, we do not add lemon).
4. You can add a food dye to the finished cream and apply on a cupcake with a confectionery bag.

5. Cheese cream with white chocolate

The combination of cream cheese with white chocolate is just incredible.

Take the following products:

• white chocolate - 200 gr.
• creamy oil, softened - 200 gr.
• sugar powder - 150 gr.
• creamy or cottage cheese - 250 gr.
• vanilla seeds - ½ pod or vanilla extract - 1 tsp. (optional)

Cooking cream:

1. First, there is a white chocolate in the water bath, breakdown to pieces and leave until a complete cooling.
2. Softened oil whipped to a lush state (5 minutes), then add all other ingredients ( chocolate must be cooled to room temperature.) And beat up to a homogeneous consistency.
3. If necessary, a little cool cream and decorate our cupcakes.

6. Chocolate cream with mascarpone and condensed milk

This is a cream that keeps the form well due to the presence of gelatin. Therefore, it needs to be prepared before bakeing a cupcake, so that he can frost.

And I will say secret, it is one of the most delicious creams that I have ever tried.

Required products:

• listed gelatin - 10 gr. (can find here )
• black chocolate - 100 gr.
• cream - 50 gr.
• condensed milk - 100 gr.
• maskarpone Cheese - 500 gr. (eg, Bonfesto 78% )

As you prepare:

1. In cold water soaked gelatin leaves for 10 minutes.
2. In the meantime, we melt in the water bath broken into pieces of chocolate, stirring regularly.
3. Cream is brought almost to a boil, remove from the fire and wept in it swelling gelatin, pre-withdrawing it. Mix to completely dissolve gelatin.
4. We introduce cream into a melted chocolate and mix to a homogeneous state.
5. Then add condensed milk and mix again with chocolate.
6. In a separate bowl, we lay out the mascarpone and overflow chocolate into it, mix the wedge before the formation of a homogeneous cream.
7. We cover a bowl with a cream of food film and put in the refrigerator for 2 hours.
8. After 2 hours, the confectionery bag filled with cream and decorate the 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 (can buy here )
• muskarpone Cheese - 125 gr.
• sugar - 60 gr.
• vanilla extract - 1 tsp. or vanilla sugar with natural vanilla
• banana, ripe and small - 1 pc.

Cooking:

1. Bearing cream should always be cold, and preferably cool and beeps for whipping. So the process will go faster.
2. In the bowl for the mixer, we put cream, mascarpone, sugar and vanilla essence, and begin to beat the mixer on small turns, gradually increasing the speed.
3. After the cream acquires the consistency of whipped cream, we introduce a well-softened banana and gently mix to a homogeneous consistency.
4. The cream is ready. We can decorate them cooled cupcakes.

8. Air cream with white chocolate

Very simple, but very air cream for fans of white chocolate

List of ingredients:

• white chocolate - 200 gr.
• creamy oil, softened - 230 gr.
• sugar powder - 210 gr.
• vanilla extract - 2 ppm

Cooking process:

1. White chocolate lying on pieces and melts on a water bath, stirring from time to time. Then remove the chocolate from the bath and leave cool.
2. Soft butter put in a bowl of the mixer with powdered sugar and whipping well to the state of the lush cream (5 minutes).
3. We add a whole cool white chocolate in the oil cream and beat a couple more minutes.
4. Last but I introduce a vanilla essence and beat again to the formation of a homogeneous air cream.

9. Sloves Cream on Swiss Merenge

In this recipe, we pasteurize in the water bath, so this cream can not be afraid.

For the recipe you will prepare:

• egg proteins - 2 pcs.
• sugar - 150 gr.
• vanilla seeds - ½ pod or vanilla extract - 1 tsp.
• food dye - optional (you can order here )

Recipe performance:

1. In the heat-resistant bowl, we put squirrels, sugar, vanilla and put on a water bath (the bottom of the bowl should not touch water).
2. Constantly stirring the wedge, heating the proteins until the sugar is completely dissolved (about 5 minutes).
   Distribute proteins between fingers - Sugar grains should not be felt.
3. Only after the sugar is completely dissolved, remove the proteins from the bath and whip it with an electrical mixer to a persistent dimension until the bowl cools to room temperature.
4. Finished cream immediately decorate our caps.

10. Silky Chocolate Ganash

Perhaps one of the most beautiful and silky creams for caps. It must be good, so cook it on the eve.

Structure:

• fat cream, from 33% - 250 ml
• liquid honey - 50 gr. (if there is no liquid, melt on a water bath or in microwave)
• soluble coffee - 1 tbsp.
• black chocolate, from 60% - 200 gr.
• creamy oil - 75 gr.

Recipe:

1. On moderate fire, we bring to boiling cream, honey and soluble coffee (no need to boil).
2. We put in a bowl of finely chocolate, oil with cubes and pour them with hot creams in two approaches: we pour half - we are thoroughly mixed by a wedge, we pour the second half - we mix again before smoothness.
3. Cover the bowl of food film and leave cool overnight at room temperature.
4. The next day, chocolate ganash is ready to use.

This list can be continued to infinity, but I think for the first time. You can wander according to the recipes of the caps on the site and see other ideas. For example, let you and.

All delicious and beautiful caps!

Good luck to you, love and patience.

Capkeeys - small cakes, which are also called fay cakes, entered our lives relatively recently, but they have already managed to love everyone without exception to sweet kits. In this baking, the cream for drips is not the last value, because combining even the same version of the cake test can be obtained every time a new dessert.

The easiest cooking cream CHIZ for decoration of caps is made from the following ingredients:

• 300 g of cream cheese;
• 100 g of soft butter;
• 80 g of sugar powder.

Cooking sequence:

1. Soft creamy oil to connect with sugar powder and beat to puff.
2. Then gradually adding cream cheese, beat the cream until uniforms for another five minutes.

At first glance, it may seem that cream-CES is not suitable for capsification of caps on cupcakes, but after an hour spent in the refrigerator, it will acquire the necessary stability and density, so stabilization in the cold - a mandatory cooking process.

Step-by-step recipe from mascarpone

For a very simple, but amazingly tender cream made of Mascarpone cheese, you will need only:

• 250 g Maskarpone;
• 100 g of condensed milk.

How to do:

1. Chilled cheese and condensed milk put in one container and beat the mixer to a lush and homogeneous cream consistency.
2. To give the cream caramel notch taste, some of the condensed milk or its entire amount can be replaced with boiled condensed milk ("Irisk").

For such a recipe, you can prepare cottage cheese cream for caps, taking the basis of any other creamy cheese (for example, Philadelphia).

Chocolate Ganash

For the preparation of a chocolate ganasha to sewage caps on a cupcakes, dark, milk and white chocolate will suit. Only the proportions of chocolate and cream will change.

One portion will need to take:

• 100 g of juicy cream from 33%;
• 200 g of dark or 300 g of milk or white chocolate.

How to cook:

1. Cream put on fire, bring to a boil and remove from the fire. Chocolate is finely chop, put it on hot cream and stir dry silicone spatula. Then the mass is back to fire and warm up to completely dissolve chocolate.
2. After that, cool Ganash slightly, cover the food film into contact and leave for the night to stabilize. Before decorating the caps, the cream costs a little warm in the microwave.

From cottage cheese or cream cheese

Claimer cream prepares in the following proportions of ingredients:

• 450 g of cottage cheese;
• 100 ml of oily cream (33%);
• 80 g of small grinding sugar.

Preparing step by step:

1. Cold cream pour into the cooled container and beat the mixer to stable peaks. To make cream scamped without problems, you need to put the whiskers of the mixer in the freezing chamber for a quarter of an hour.
2. Then put cheese and sugar powder to cream, beat the cream for another time until all components connect.

Sour cream option

The cream cream is a steady sour cream option not only for glorifying and aligning the cakes, but also the ability to decorate the cupcakes with beautiful happiers of a delicious cream.

To do this, take:

• 350 g sour cream 20% fat;
• 1 egg;
• 110 g of sugar sand;
• 90 g flour;
• 2 g of vanilina;
• 120 g of soft butter.

Separation of cooking processes:

1. In a saucepan of suitable litter to connect together all the components of the cream and respect it on a water bath (so that the mixture is not burned) to the state, when the groove from a spoon on the cream will not disappear.
2. The custardly sour cream base is to cool up to 30-40 degrees, put into it sliced \u200b\u200bwith small cubes soft butter and beat into a homogeneous magnificent mass. The cream is so thick (it has a spoon) that you can start working without cooling it in the refrigerator.

Protein cream for caps, which keeps the form

For a solid, well-holding protein cream, it will take:

• 3 protein of chicken eggs;
• 200 g of sugar sand;
• 50 ml of drinking water;
• 180 g of butter;
• 3 g of citric acid;
• 2 g Vanilina.

Cooking:

1. Sugar and water to peel on medium heat until the sugar is completely dissolved.
2. Proteins with lemon acid beat to stable foam.
3. Syrup introduce a thin flowing into proteins, continuing to beat. Following the syrup in small pieces in the cream to send very soft oil and vanillin.
4. Beat cream to complete cooling approximately a quarter of an hour. At the end of the beating, you can add food dyes, without fearing that the mass will fall, because it is a protein-oil cream that keeps the shape.

Oil cream with citrus flavor

For fragrant orange oil cream, you must prepare:

• 250 g of soft, creamy oil consistency;
• 200 g of sugar powder;
• 2 medium oranges.

Cooking method:

1. First you need to rinse in cold water and weld oranges. For this, citrus, after boiling, boil five minutes, drained the water, poured a new one and boiled 10 minutes after boiling. Again drained water and boil for another 15 minutes in a new liquid.
2. The cooled fruits are cut into parts, remove the bones and twisted through the meat grinder, or break through a blender. This orange mashed potatoes are mixed with a hayline powder.
3. Soft butter whipped into a lush white mass with the remaining powder. Then continuing to beat with small portions introduce a sweet orange mass. After a short stabilization in the cold cream is ready to use.

Banana delicacy for dessert decoration

To make cream caps for caps with banana taste, you can take the basis of a cream from mascarpone, for which you need:

• 250 ml of juicy cream from 33%;
• 125 g of cheese mascarpone;
• 60 g of white small-crystalline sugar;
• 5 g of vanilla sugar;
• 1 medium ripe banana.

Work algorithm:

1. In the cooled bowl, lay cream, mascarpone, vanilla and ordinary sugar. These products start hit at the minimum speed with cold chickens of the mixer, gradually increasing the speed to the maximum.
2. When the consistency of the cream becomes the same as the whipped cream add a puree from the pulp of one banana to it and carefully so that the mass does not break the spatula. Instead of a banana, you can take 100 g of any berry or fruit puree.