Cupcakes are baked mainly for the New Year and Christmas. You can cook them in advance, a couple of weeks or even a month before the holiday, the taste from this will only become richer, and decorate before use. Do not store decorated cupcakes for long.

Decoration options:

1. Classic - wrap the cake with marzipan. Sprinkle the table with powdered sugar and roll out the marzipan. With slightly wet hands, remove all unnecessary irregularities and a convex top. Slightly moisten marzipan with water and apply decorations.
We make jewelry from colored or white marzipan. Cut out the herringbone from green candied peels. Sprinkle the top with multi-colored sprinkles. We wrap it with beautiful paper and tie it with braid. Looks great, New Year's!

2. We wrap this cupcake with colored silk paper, which can be bought in handicraft stores and tie it with a beautiful ribbon. We cut out the leaves with a special mold, and you can take the real berries - cherries, cranberries.

3. We make patterns from dried fruits. We take apricot jam, heat it up and wipe it so that it is liquid and without lumps.
Apply the jam in a thick layer to the cake. On top we lay out wonderful patterns from colored dried fruits, nuts, dark and light raisins. Cover the finished pattern with a layer of liquid jam, when it hardens, the surface becomes smooth and shiny.

4. In the same way we make any fruit compositions and cover with apricot jam on top.

5. Making chocolate icing and chocolate decorations. In a water bath for icing, heat the dark chocolate with butter 1: 1. Cut off the bulge of the cake and grease it with hot apricot jam. When it hardens, cover with glaze and decorate with chocolate covered nuts or small chocolates.

6. Cover the surface with sugar fondant, but it is wet and any colored decorations will leave marks on it.

7. Cover the surface with protein glaze: beat 1 protein, add 60 g of powdered sugar, beat more pz and add another 60 g of powdered sugar. Until it is frozen, apply to the cupcake and decorate.

Or just paint the patterns with glaze.

Glaze recipe: 1 protein, 225g icing sugar. A lot of glaze is obtained from this amount of products. Beat the protein into a strong foam (until peaks). Pour in half of the powdered sugar, beat further, until completely smooth. Pour in the remaining powder and mix. Let stand for 10 minutes. Such glaze is not stored, it must be used on the same day.
Put the icing in a cooking syringe and decorate. When applied, the glaze hardens almost immediately, products with it can be placed on top of each other, wrapped in paper, given to children and stored as much as necessary.

8. You can simply grease the cake with protein, sprinkle with powdered sugar and top with pieces of fruit and a sprig of rosemary.

9. Or you can decorate with meringue and fresh fruit

Decorating is not at all difficult, try it too.

Decorating cupcakes with delicious buttercream, making a magnificent turret, delicate flower or a star out of it means turning ordinary cupcakes into a festive treat and giving them completely new flavors. It is quite easy to do this: prepare a creamy cream that will keep its shape, arm yourself with a culinary bag or a syringe with curly nozzles and watch a training video that will reveal all the secrets of this skill. The video tutorial is in English, but even if you don't know it, don't worry - everything will be clear even without words. So, we look closely and remember!

To consider and better remember the options for attachments, a few photos:

The closed star is ideal for creating a curly spiral and a high turret with curls.

The open star attachment is one of the most popular and versatile. It makes it easy to create delightful roses and other flower arrangements.

A wonderful nozzle with a large round hole that makes it easy to create neat droplets and large spiral turrets.

Don't be upset if it didn't work out the first time. Remember that the best way to master anything is through repetition. Try again - and you will definitely succeed, it cannot be otherwise.

Surely you are now thinking that this is too troublesome. Not at all. Pastry nozzles are a wonderful accessory, it is easy and convenient to use, because the bag in which you place the cream is usually disposable and does not require any maintenance. After you've decorated the treat, all you need to do is wash the attachment and discard the bag.

Experiment and enjoy!

Confectioners have created so many creams that housewives sometimes get dizzy from their variety. To make it easier for them to choose, we suggest considering the simplest and easiest to prepare sweet creams for decorating cupcakes.

Cupcake Decorating Cream Recipes

Needless to say, the variety of creams for finishing confectionery products is striking in its variety. In addition to yoghurt and chocolate, chefs have come up with cheese, dietary and even vegetarian!

It is difficult to imagine that only a few decades ago, the variety was limited only to butter, custard, and in contrast to them, protein was used.

Of course, it has long yielded the laurels of popularity to novelties, but it is still considered easy to prepare and one of the dietary ones. For decoration, it is simply ideal, as it retains its given shape for a long time.

Protein

How to cook:

Bird's milk cream

If the previous version of the decor can be stored in the refrigerator, then it must be used immediately after preparation, since it tends to freeze in a few minutes. The most popular option for its use is considered to be an interlayer.

In this case, the mass is sent to the refrigerator for 10 minutes and only then used for its intended purpose.

Recipe components:

• proteins - 4 pcs.;
• powder - 250 g;
• citric acid - 4.5 tsp. without a slide;
• gelatin - 1.5 tbsp. l .;
• warm boiled water - 150 ml.

Cooking time: 40 minutes.

Calories: 267 kcal.

How to cook:

1. Soak gelatin in warm water for a quarter of an hour;
2. While the ingredient is swelling, start whipping the proteins. For convenience, you can mix the powder with acid or add the components separately. The main thing is not to stop the whipping process;
3. During this time, the gelatin will swell properly. Put it in a water bath and melt, stirring occasionally;
4. Return to protein mass. Without stopping whipping, add melted gelatin in small portions. As soon as it is over, beat for another 5 minutes.

Immediately start decorating products.

Custard Protein Cream

Another option for making sweets for decoration. That's just the recipe is a little more time consuming, but as a result, the cream will turn out to be more plastic and with a completely different taste.

Recipe components:

• proteins - 3 pcs.;
• powder - 250 g;
• a pinch of salt;
• half a packet of vanillin;
• boiled water - 100 ml.

Cooking time: 45 minutes.

Calories: 230 kcal.

How to cook:

1. Just as in the rest of the recipes, carefully separate the desired part of the eggs;
2. Pour in salt to the proteins and beat until a strong, stable foam;
3. Pour powder into a saucepan. To add a vanilla flavor at the same stage, pour vanillin powder along with the sweet ingredient. Boil the syrup over moderate heat, stirring constantly and wait for the powder to completely dissolve (this is very important);
4. Turn on the mixer again and pouring in the hot syrup in a thin stream, beat the protein mass at high speed. It is important to observe this condition, otherwise, under the influence of high temperature, the proteins curl and settle;
5. After infusion of syrup, in no case should the process be stopped. Beat until the mass cools completely. On average, this will take no more than 7 minutes;
6. If you want to add a shade, you need to add a dye 2 minutes before the end.

How to make chocolate cream muffins

After looking at the list of ingredients, do not be alarmed. Yes, this is one of the options for butter cream, but if you use high-quality chocolate and good butter, it would never occur to anyone that it is made on the basis of cooking oil.

For a bright and rich shade, use dark bitter chocolate, for a delicate light brown color, use milk.

Recipe components:

• softened butter - 100 g;
• pre-melted warm chocolate - 100 g;
• sifted powder - 150 g.

Calories: 530 kcal.

How to cook:

1. Before you start preparing a cream for decoration, it is worth noting that it is very important to observe the temperature regime of chocolate. Too hot will melt the butter, and cold will not mix with the rest of the ingredients - in both cases, the cream will not work;
2. Beat butter until fluffy;
3. Pour all the powder in one go, increase the speed to the maximum and continue the process for at least 7 minutes;
4. Chocolate can be poured into the butter mixture in small portions or immediately, but in a thin stream;
5. Finish whipping only after the last ingredient has been completely combined with the others, that is, there should not be a single light gap.

Vanilla

Another version of the "atypical" oil composition for decorating cupcakes, for those who adhere to the classics.

Recipe components:

• softened butter - 250 g;
• sifted powder - 4 ½ cups;
• vanilla pod;
• skim milk - ¼ glass.

Cooking time: 30 minutes.

Calories: 435 kcal.

How to cook:

1. First, beat the butter for a few minutes at high speed. Then, adding powder, reduce the speed to medium;
2. As soon as half of the powder is poured in, pour in milk and add the vanilla pod;
3. Then add the remaining powder and beat until the mass acquires an airy texture;
4. Immediately put the finished cream in a syringe or bag and start decorating.

Other recipes

Here are some more famous and easy to make cupcake cream options.

Of cream

Recipe components:

• chilled heavy cream - 1.5 cups;
• vanillin - 2 tbsp. l.

Cooking time: 20 minutes.

Calories: 138 kcal.

How to cook:

1. Hold the dishes where the cream will be prepared in the freezer for 20 minutes;
2. Beat the cream until thick, add vanillin by spoon;
3. Continue whisking until firm peaks are textured.

Meringue

Meringue is a dense, but not overly sweet, cream, which is based on proteins, oil, salt and powder. The technological process is a little complicated, but the ready-made mass for decoration is considered universal.

As a filling, you can add chocolate, chopped nuts, citruses to the cream - in any case, it will perfectly keep its shape.

Recipe components:

• proteins at room temperature - 3 pcs.;
• a pinch of citric acid;
• vanilla extract - ½ tbsp. l. (can be replaced with a few drops of essence);
• water - ¼ glass;
• oil - 150 g;
• powder - 1 glass.

Cooking time: 50 minutes.

Calories: 403 kcal.

How to cook:

1. Pour the proteins into a dry and clean dish (pay attention to this point);
2. In a saucepan, mix the water with the powder and cook over medium heat until the sweet ingredient dissolves;
3. While the syrup is preparing, begin to beat the whites. Add acid and continue the process until stable peaks are obtained;
4. Leaving the same speed, continue beating and carefully pour in the syrup in a thin stream. Beating should be continued until the mass has completely cooled. This process usually takes about 30 minutes;
5. Once the protein mixture has cooled, add the oil. At first, it will settle, but as it is beaten, it will acquire a smooth texture. If you fail, put the container in the refrigerator for 10 minutes and resume the process;
6. At the very end, add the vanilla extract and stir.

Ganache

Ganache is a mixture of one of the types of chocolate (dark, white or milk) and heavy cream. As in the previous version, various additives can be added to it to improve an already tasty cream.

Recipe components:

• chocolate with 70% cocoa beans - 250 g;
• honey - 50 g (or 40 g molasses);
• 30% cream - 300 g.

Cooking time: 35 minutes.

Calories: 415 kcal.

How to cook:

1. Bring the cream mixed with honey (molasses) to a boil;
2. Grind the chocolate as finely as possible and pour hot cream over it. Stir until completely dissolved;
3. Put the ganache in the refrigerator until it is completely cooled.

The ready-made ganache cream has a stable structure with which it is easy to decorate muffins.

Cream Cupcake Recipe

We suggest that you familiarize yourself with the cupcake, which is based on the technology of making an American cake called Boston Cream Pie. The dough will turn out to be tender and not dry, the cream inside in no way will spread, and the glaze with a light honey flavor will emphasize the sophistication of baking.

Dough recipe ingredients:

• skim milk - 150 ml;
• a pinch of vanilla sugar;
• eggs - 3 pcs.;
• flour - 1 ¾ cup;
• chilled butter - 180 g;
• baking powder - 1.5 tsp;
• sugar - 1 glass.

• 33% cream - 200 ml;
• corn starch - 3 tsp;
• sugar - 50 g;
• oil - 30 g;
• vanillin packaging;
• yolks - 3 pcs.

• milk - 100 ml;
• half a package of vanillin;
• honey - 2 tbsp. l .;
• chocolate - 100 g.

Cooking time: 1 hour 40 minutes.

Calories: 300 kcal.

How to make cream muffins:

1. The technological process begins with the preparation of the filling. Bring the cream to a boil. While they are heating, beat the vanillin, eggs and sugar until a light foam;
2. Pour in starch and mix;
3. Continuing stirring, pour in hot cream in a trickle;
4. Send the cream to the stove, add oil and cook until thick. Make sure that the mass does not start to boil;
5. Cool the finished cream to room temperature and refrigerate until sold;
6. Mix all dry dough products in a separate bowl. Add chunks of chilled butter and use a blender (fork) to grind;
7. Introduce eggs one at a time. After each call, the mass must be thoroughly mixed;
8. Pour in milk and stir in one direction until smooth;
9. Pour the dough into molds and bake for a quarter of an hour at 180C;
10. In chilled muffins, carefully cut out the central flesh, but leave the "lid";
11. Put inside a spoonful of chilled cream;
12. Cover the top with the "lid";
13. Glaze: combine all ingredients and heat until completely melted;
14. Cool down. Usually the glaze hardens in 30 minutes;
15. Cover the products with glaze.

Bon Appetit!

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What could be nicer than starting the morning with coffee and a delicious cupcake that looks so delicious? Especially when you consider that there are many different amazing and simple recipes for these little joys.

Editorial staff site wants to make the morning (or maybe afternoon or evening) of each of you a little sweeter. To do this, we have selected the coolest cupcake recipes that you will definitely want to cook.

Coconut muffins with chocolate filling

You will need:

• coconut flakes - 100 g
• butter - 150 g
• milk - 200 ml
• wheat flour - 350 g
• baking powder - 2 tsp.
• sugar - 100 g
• dark chocolate - 150 g
• chicken eggs - 2 pcs.
• almond flakes for garnish

Preparation:

1. For the dough, first combine the chicken eggs with sugar.
2. Beat them white and add very soft butter and milk. We mix.
3. Pour in the coconut flakes, mix. Now we introduce sifted flour with baking powder.
4. We line the muffin molds with paper capsules and put one tablespoon of dough in each. Then put in a piece of chocolate.
5. Cover the chocolate with a tablespoon of dough. Place the muffins in a preheated oven and bake for 20 minutes at 200 ºC.
6. Decorate the muffins with almond flakes.

Cupcakes "Tiramisu"

You will need:

For the test:

• flour - 1 ½ cups
• butter - 100 g
• sugar - 160 g
• egg - 2 pcs.
• salt - a pinch
• baking powder - 1 ½ tsp.
• milk - 200 ml
• vanillin - 2 g

For the cream:

• mascarpone - 250 g
• cream 33-35% - 150 g
• icing sugar - 5 tbsp. l.
• vanillin - 2 g
• cocoa - 2 tbsp. l.

For impregnation:

• freshly brewed coffee
• rum - 2 tbsp. l

Preparation:

1. Beat butter with sugar, salt and vanilla. Add eggs one at a time. Then add milk and flour with baking powder. Part milk, part flour, then milk again and finish with flour. Beat.
2. Put the dough in paper molds 2/3 of the height. Bake in an oven preheated to 180 ºC for about 25 minutes. Willingness to check with a skewer.
3. While the muffins are baking, make coffee, let it cool. As soon as the muffins are baked, without removing them from the mold, we make punctures of 10-12 pieces in each.
4. Soak coffee cupcakes. You can use a teaspoon or brush. Do not regret impregnation.
5. Then let the cupcakes cool completely.
6. Preparing the cream. To do this, beat the mascarpone. Whisk the cream, icing sugar and vanilla separately.
7. Combine mascarpone and cream gently. Use a pastry bag to place the cream on top of the cupcake. Sprinkle with cocoa on top of the muffins.

Cupcakes "Red Velvet"

You will need:

• 150 g sugar
• 150 g wheat flour
• 100 ml milk
• 100 g butter
• 1 egg
• 2 tbsp. l. cocoa
• 1 tbsp. l. red food coloring
• 1 tbsp. l. vinegar
• 1 tsp baking powder
• vanilla sugar or vanillin
• a pinch of salt
• icing sugar for decoration

Preparation:

1. The butter and egg must be removed from the refrigerator in advance - they must be at room temperature.
2. Combine soft butter with sugar and vanilla sugar (vanilla).
3. Beat the mixture until lighter and more fluffy.
4. Then beat an egg into the butter and beat again until smooth at low speed. The result should be a creamy dough base.
5. In a separate bowl, combine milk, vinegar, food coloring. Mix together flour, cocoa, baking powder, and salt.
6. Pour a third of the flour mixture into the butter-egg base and gently stir in. Then pour in a third of the milk with dye and stir until combined.
7. Alternating in the same way, add all the flour and milk. At the end, when all the ingredients are combined, you can beat the dough a little again with a mixer at low speed to break up any lumps.
8. Place paper tartlets in a muffin dish and fill them no more than two-thirds of the way with dough.
9. Bake muffins at 170 ºC for 20-25 minutes. When baking muffins, it is important not to exceed this temperature, otherwise the dough will not be as tender.
10. Remove the finished muffins from the mold and sprinkle with half the powdered sugar, and when they cool, sprinkle on top again. This will create a delicate, sweet crust on the surface.

Nutella and Nut Cupcakes

You will need:

• butter - 50 g
• nuts (any to your taste) - 100 g
• flour - 300 g
• baking powder - 1 hour l.
• cocoa - 50 g
• sugar - 100 g
• nutella - 200 g
• egg - 1 pc.
• sour cream - 150 g
• vanillin
• half a glass of milk

Preparation:

1. Combine sugar, cocoa, salt, chopped nuts and flour.
2. Stir the butter (pre-melt and cool), nutella, egg, sour cream, vanilla and milk.
3. Whisk with a whisk, pour the mixture into the dry ingredients, pour the resulting dough into molds by 3/4.
4. Bake at 180 ºC for 20-25 minutes. Decorate with nuts 10 minutes before cooking.

Blueberry muffins with curd cream

You will need:

For the test:

• 300 g flour
• 2 tsp baking powder
• 1/4 tsp salt
• 150 g butter at room temperature
• 200 g sugar
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 50 ml vegetable oil
• 2 tbsp. fresh blueberries and 1 tbsp. blueberries for decoration

For the cream:

• 2 packs of Philadelphia cream cheese
• 300 g butter
• 250 g icing sugar
• 2 tsp vanilla extract .

Preparation:

1. Preheat oven to 175 ° C. Put paper cups in a muffin dish.
2. Rinse blueberries and dry a little. Before adding to the dough, add a spoonful of flour and roll the blueberries in it.
3. Combine flour, starch, baking powder and salt. Beat the butter and sugar with a mixer on high speed until a white and fluffy consistency.
4. Add eggs one at a time, whisking for a few minutes after each addition. Add vanilla extract.
5. Reduce speed to minimum. Add flour mixture in three passes, alternating with two additions of vegetable oil, and beat until combined after each addition of ingredients.
6. Add the blueberries to the dough and stir gently with a spatula by hand.
7. Fill the prepared molds with dough evenly and bake for about 20-25 minutes until lightly golden brown.
8. Remove from oven and place on a wire shelf for 5 minutes to cool. Then completely remove from the iron mold and refrigerate for about an hour on a wire rack.
9. Butter and cream cheese must be at room temperature.
10. Beat butter with powdered sugar. Add vanilla extract and mix well.
11. Beat the cream cheese separately with a mixer (about 5 minutes).
12. Add the whipped butter to the cream cheese and stir until smooth with a wooden spatula. And so on until you add all the oil.
13. Decorate the muffins with cream and blueberries.

Marzipan muffins with dried apricots

You will need:

• flour - 300 g
• chicken egg - 2 pcs.
• butter - 100 g
• marzipan - 85 g
• dried apricots - 85 g
• brown sugar - 50 g
• milk - 100 ml
• baking powder - 10 g
• icing sugar - 1 tsp
• sea ​​salt - ½ tsp.

Preparation:

1. Preheat the oven to 190-200 ° C.
2. Cut dried apricots into small cubes.
3. Melt the butter.
4. Mix flour with baking powder and salt.
5. Grate marzipan on a fine grater.
6. Combine flour with grated marzipan, dried apricots, sugar, mix everything - it is very important that the marzipan is evenly distributed.
7. Beat eggs lightly with a whisk, pour in milk and, continuing to stir with a whisk, add melted butter.
8. Pour the egg-milk mixture into flour with marzipan and knead the dough.
9. Place paper inserts in muffin molds and spread out the dough.
10. Bake muffins in a preheated oven for 20 minutes.
11. Sprinkle the finished muffins with icing sugar.

Chocolate orange muffins

You will need:

• flour - 250 g
• black chocolate - 150 g
• egg - 3 pcs.
• brown sugar - 120 g
• butter - 100 g
• sour cream - 100 g
• candied orange peel - 2 handfuls
• milk - 175 ml
• cream - 50 ml
• cocoa - 40 g
• baking powder - 1 ½ tsp.
• sea ​​salt - ½ tsp

Preparation:

1. Preheat the oven to 200 ºС.
2. Melt the butter.
3. Mix flour with sugar, cocoa, baking powder and salt.
4. Add candied fruits to the cocoa flour (leave a little for decoration), mix everything.
5. Chop 100 g of chocolate with a knife into small pieces, add to the candied fruit flour and mix.
6. Stir the eggs, sour cream and milk with a whisk, then pour in the melted butter (leave a little to grease the paper) and mix everything.
7. Add flour and baking powder and stir gently.
8. Cut 10-12 squares larger than the muffin molds out of baking paper so that the edges of the paper hang out of the molds.
9. Grease the paper squares with the remaining melted butter, line the muffin molds and lay out the dough.
10. Bake muffins in preheated oven for 25 minutes.
11. Break the remaining chocolate into small pieces, put in a saucepan, pour in the cream and melt.

Pour the finished muffins with chocolate icing and garnish with the remaining candied fruits.

The most exquisite dish is based on simplicity, which can be easily turned into a masterpiece with the help of imagination and simple culinary techniques.

For example, plain cupcakes with cream on top or chocolate fudge look a lot more appetizing than unadorned muffins, and the impregnation makes them tender and juicy. It is not difficult to prepare such an addition to your favorite pastries, and the additional costs will more than pay off with the enthusiastic reviews of those who try them.

Cream, impregnation or fondant?

Every housewife who knows more than roasting potatoes and making morning omelettes has her favorite “for all occasions” cupcake recipe. It turns out baking harmless and tasty, but not too festive.

However, if simple muffins made of eggs, butter and flour are saturated with a delicate fruit soak, poured with fondant from white chocolate or decorated with “caps” of the most delicate cream, they will turn into exquisite cupcakes worthy of a royal meal. Just what to choose for decorating your favorite pastries?

The classic version is butter cream, which is used to decorate desserts using a pastry syringe. Layed in a curly wave and topped with an alcohol-coated cherry, it will do honor to anyone, even the simplest baked goods. But such an addition to it contains so many calories that having eaten cupcakes with cream, then you will have to bring the figure to life in the gym for long hours.

A lighter version of butter cream is sweet cream cheese. Its calorie content is an order of magnitude lower, and the benefits are unconditional. By decorating your favorite pastries with delicate curd cream, we will get a much healthier dessert with an amazing taste.

Lovers of moderate sweetness will undoubtedly want to decorate their muffins with meringue. This dessert decoration is made on a protein basis. The oils in it are the very minimum, and you can add fruits, and chocolate chips, and candied fruits. If the meringue is cooked correctly, unlike the butter or cheese "cap", it will not lose its shape even in a stuffy room.

The fondant is made on the basis of a fruit broth and has a more liquid, delicate consistency. It is ideal not only for decorating muffins, but also for cakes and biscuits.

The task of muffin impregnations is to add juiciness to a somewhat dry dough. They can be made on the basis of condensed milk, diluting the sweet product in half with water, and also taking jam or alcoholic beverages as a basis.

DIY butter-chocolate cream for cupcakes

Since such a cream is more than just a decoration, products for its preparation must be selected with the GOST sign.

The amount of sweet powder can be varied based on your own preferences. Cinnamon, vanilla, almond essence can complement the cocoa flavor or become its equivalent substitute. The number of products is designed to decorate a standard 12-piece muffin cupcake.

Ingredients

• Butter - 250 g;
• Sweet sugar powder - about 4 cups;
• Fresh cow milk - ¼ glass;
• Cocoa powder - 1-2 tablespoons

How to DIY a delicious buttery cupcake cream step by step

1. The oil must be removed from the refrigerator an hour before cooking, so that it can melt in natural conditions.
2. We put it in a container deeper and beat with a mixer until soft for several minutes, and then gradually add the powder.
3. Add half of the powder, pour milk (room temperature) and pour in cocoa. Its amount depends on the flavor and color saturation that we want to get. Beat everything thoroughly. If we make a cream with vanilla or other flavors, they must be introduced at this stage. Likewise, food coloring.
4. Add the second part of the powder, adjusting the amount to taste.

Decorate muffins with ready-made cream using a pastry bag with a corrugated nozzle. At the end, you can sprinkle the dessert with multi-colored caramel crumbs. A great idea for a children's party!

Original cheese cream for decorating cupcakes

We suggest using Philadelphia cheese. If it was not found in the store, you can look for Mascarpone or any other that is in stock. The main thing is to keep it fresh, since heat treatment is not provided. All foods should be at room temperature.

Ingredients

• Soft cream cheese - 170 g;
• Soft butter - 50 g;
• Vanilla essence - 2-3 drops;
• Powdered sugar - a little over 2 cups.

Homemade cheese cream to decorate baked goods

1. We spread the butter and cheese in a container with sides and begin to beat it. A few minutes after turning on the mixer (it should work at medium speed), introduce vanilla and begin to gradually add powder.
2. When the cream is perfectly homogeneous, apply it to the cooled muffins with a pastry chef's syringe.

It is best to serve dessert right away. If guests are expected a little later, you should place it on the refrigerator shelf with minimal cooling. Butter cream muffins should be stored in the same place, avoiding hypothermia.

Homemade orange fondant for muffins

Ingredients

• Orange - 1 piece + -
• - 1/4 pcs + -
• - 1 PC + -
• - 100 g + -
• - 2-3 tbsp. + -

How to make a universal sweet fondant with your own hands

1. We wash the fruits, pour boiling water over them, and then remove the zest from them with a sharp knife. It needs to be finely chopped, placed in a container with fresh lemon-orange juice and boiled over a low-intensity fire for about 5-10 minutes.
2. Having drained the citrus broth, add butter and sugar to it, mix everything.
3. We place the sweet fragrant mass on the stove and heat, without ceasing to constantly stir, until the sweet crystals dissolve.
4. We have not used an egg yet: use a mixer to turn it into lush foam and add 2 tablespoons to it. hot (but not boiling!) sweet syrup. Then, on the contrary, when it is still hot enough, we gradually add sweet egg mass.
5. We stir, without stopping, until the almost finished fondant thickens. Let it cool down and pour it over the finished muffins, thereby enriching the delicate taste of homemade baked goods.

Delicious cherry soak for home baking

Ingredients

• Fresh cherry juice - 1/3 cup;
• White sugar - 2 tablespoons;
• Cognac or vodka - 4 tablespoons;
• Water - 2-3 tbsp.

Making a delicious cherry-flavored soak

1. Sweeten fresh cherry juice with sugar and send it to the stove.
2. Heat the liquid over low heat until the sugar grains dissolve in it. Let the syrup cool slightly, and then add alcohol to it and add water to the volume of the glass.

Quick soak for homemade jam muffins

Ingredients

• Jam from any berries to taste - 2 tablespoons;
• Vodka - 50 ml;
• Purified water - 1 glass.

How to make a delicious jam soak quickly and easily

1. Add jam (candied) to the water, stir.
2. We send it to the fire for just a few minutes - in warm water, the sweet product "disperses" faster. When the impregnation cools down, add alcohol to it and stir.

Homemade cakes are usually very tasty, but, so to speak, they do not shine with beauty. To add points to the popularity of hand-made sweet treats, skillfully decorating your favorite cupcakes and biscuits with butter cream, fruit fondant or milk soak will help.

The natural design of baked goods is an opportunity to almost endlessly show your imagination and treat family and friends with delicious and healthy delicacies. So, you should definitely master this very simple art.