Cupcakes recipe in silicone mold. How to make perfect cupcakes

07.09.2019 Healthy eating

Hello Granny Emma! Your Cupcakes are just lovely! So easy to prepare, and how beautiful - one feast for the eyes! Daniellochka is a fine fellow, golden hands, a very talented girl. I was looking for a recipe for cupcakes with photos and videos - it's much easier to cook when you can watch the video and read the detailed step-by-step recipe and there is a list of all the ingredients. You are great, you have a good idea. I saw many people after you began to do this, but you are the best at it. Please us further! Best regards, Lena.

Good afternoon, Grandma Emma. Thank you very much for the recipe - the cupcakes are gone with a bang, dare, only I saw them :) But I don't like the name - cupcakes, here are cupcakes or cupcakes - somehow closer and more understandable to me. Well, come on, whatever you call it, the main thing is that it is very tasty. I often spoil mine with different baked goods, and I borrow recipes from your site, I know that it will always work out well. I respect you very much and I think that you are the best cook on Youtube. Send new recipes more often, you always want to try something new. Thanks.

Hey! Today I myself made cupcakes for mom, dad and sister. I wanted to surprise them - it worked. My girlfriend brought cupcakes to school for her birthday - everyone liked it, she said that it was easy to cook, the main thing is to have the necessary molds. Well, she gave me a silicone mold, and she gave me the recipe too, but it was difficult for me to prepare just a written recipe. Then I wrote a recipe for a photo in the internet for cupcakes - I got your recipe. You have such cool cupcakes that I just wanted to bake them. I baked it, it turned out. I decorated them a little differently, but also beautifully. Thank you from my parents.

Hello. Your cupcakes recipe with photos and videos is very successful, thank you. I especially liked the design - so beautiful! I probably watched the video 10 times, so I liked how Danielle decorates. Right in front of our eyes, an ordinary cupcake turned into a festive mini cake! I cooked for my husband's anniversary, it turned out very elegant. I learned a lot from you - thanks again!

Hello dear and beloved Video Cooking! Thank you for preparing such beauty and sharing with us! Your cupcakes photo recipe is just super! You cook so gorgeous that you always want to repeat. As soon as I received the recipe, I prepared it the next day. I suffered a little with the decoration - but in the end everything worked out. Cupcakes are crumbly, delicate, the cream melts in the mouth. Such beautiful cupcakes turned out, which was a pity, a real work of art. Thank you for being!

Hello my dear! This is me again, your faithful admirer Anush. Aren't you tired of me yet? I love you very much and I am so glad that I found you on the Internet. So I would like to come to you, hug you, see how you cook, live. But ... So, today I received your recipe for cupcakes with photos and videos in the mail (as always). These are not cupcakes - they are just a miracle! So wonderful Daniellochka decorated, so young, and gold pens, all like a grandmother. Thank you and low bow. I kiss you tightly, Anush.

Hello everyone!
In this post, in my opinion, I will answer the most popular questions on my Instagram, should I post a photo of cupcakes. I prepared this material for the winter edition of Russian Foodie and was kindly allowed to post this article here, on the pages of my website.

Despite the seeming simplicity of cupcakes, many, when they first prepare them, face a number of questions and difficulties. Most of all, of course, questions about the cream. What is the most faithful and, I'm not afraid of the word, the ideal cream recipe? So that he keeps his shape, lies flat and does not let him down at the most crucial moment? Which attachment should I use? How do I use it? And many other questions, to which today I will try to give comprehensive answers.

Let's start with the most basic, without which our cupcake would not exist. Without cupcake base. Below is the most basic vanilla cupcake recipe. It is very versatile and you can make some substitutions and you will have a new recipe every time. For example, add lemon zest and blueberries for lemon blueberry cupcakes. Or replace a couple of tablespoons of flour with the same number of spoons of cocoa. Add nuts, berries or fruits. Plenty of room for your imagination.

I would be grateful for the mark #site when posting your photos on social networks.

Ingredients

Ingredients: 12 pcs

Cupcakes:

100 grams of sugar
2 eggs
1 teaspoon vanilla sugar (or extract)
100 grams of sifted flour
1 tsp baking powder
75 gr heavy cream (33-35%)

Ingredients for the cream:

100 g butter at room temperature
120 g icing sugar
80 gr cream cheese
½ teaspoon vanilla extract
a couple of drops of gel dye

Recipe

Preparing the base for cupcakes:

Beat butter at room temperature with sugar for a few minutes (depending on the power of your mixer) until the sugar dissolves as much as possible.
Add two eggs and vanilla sugar one at a time. Whisk thoroughly.
Sift the flour with baking powder and add to the dough. We mix.
Add the cream, mix again and put the finished dough in a muffin pan. For convenience, put paper capsules in the mold, and put the dough in it on 2/3 of the mold.
We put the base for cupcakes in an oven preheated to 180C for 20-25 minutes and bake until tender. We check the readiness with a wooden skewer or a toothpick. Ready cupcakes should be allowed to cool completely before decorating with cream.

Cream preparation:

Now let's move on to the fun part. To the cream. I am convinced that the best cupcake cream that will lay down beautifully and evenly and withstand any movement and temperature will contain oil! I know that many are trying to get away from butter in cream recipes, guided by childhood memories of Soviet oil roses on cakes. But here everything is completely different. First, we add cream cheese to the butter, which will hide the obvious flavor of the butter. And secondly, we will choose the best oil that is sold in your store. Perhaps the quality of the oil is a guarantee that everything will turn out great for you! It should be greasy and should not delaminate when it is at room temperature. Before preparing the cream, it is better to take the cream cheese and butter out of the refrigerator at the same time so that they are about the same temperature.

Beat the butter at high mixer speed for several minutes. During this time, the oil should become lighter and more fluffy.
Sift the powder well and add it all at once to the oil. And beat for 3-4 minutes at the maximum speed of the mixer. When we just add the powder, the butter will gather into lumps, but in just a few seconds all the lumps will be visible and will be whipped into a cream. The longer you beat the powder with butter, the lighter your cream will be. It is very important to take your time so that your cream does not have a yellowish tint.
Add vanilla extract and cream cheese and beat again, but this time not so long. Only until the moment when the link mixes well.
The cream is ready. Now you need to transfer it to a pastry bag with a nozzle and decorate the cupcakes.

The popularity of cupcakes around the world is pretty easy to understand: these little cup-sized cakes - hence the name - are very easy to eat, beautiful and delicious.

During the gathering of a large number of guests, you no longer need to puzzle over how to cut a birthday cake so that everyone will definitely get a piece - and indeed nothing needs to be cut. Each serving is already wrapped in a beautiful paper wrapper and decorated as if it were a complete culinary creation. In general, we learn how to make cupcakes - and decorate them.

Secrets of making cupcakes

The main difference between cupcakes and muffins or muffins is that they are closest to cakes in terms of the structure of the biscuit and in design. The dough for cupcakes should always be started by rubbing butter and sugar, then gradually adding eggs or yolks - in this case, the dough will turn out to be a little more tender and soft. Then milk is added, and at the very end flour quickly intervenes.

Flour should always be sieved before mixing into the dough to make the cupcakes fuller, all ingredients should be at room temperature.

In order for the dough not to separate from the melted butter, everything must be done very quickly and carefully, best of all - with the movements of the whisk or mixer from top to bottom.

During baking, you should not open the oven door so that they do not fall off, and also remove them immediately after baking - it is best to let them cool slightly in the oven.

Classic cupcake recipe

This is a basic recipe, in which you can then add filling, cocoa powder, ground nuts or citrus zest, make striped cupcakes from two or three types of dough and, of course, use different types of cream.

Sugar: 150 gr
Eggs: 2
Butter: 100 gr.
Baking powder: ½ teaspoon
Milk or kefir: 120 ml
Flour: 200 g
Salt: a pinch
Vanillin: optional

Beat soft butter with sugar, add eggs and salt, whisking, add flour and baking powder in portions and then pour in milk or kefir, mix thoroughly again. The dough should not be too thick and fragrant.

Fill paper or silicone molds to about ⅔ of the height, bake for about 20 minutes at 170-180 degrees in a preheated oven until golden brown.

Bombochka chocolate cupcakes

Recipe from renowned chef Jamie Oliver.

To the basic recipe you need to add 2 tablespoons of cocoa powder, when laying out the finished dough, first put 1 tablespoon, then a piece of good chocolate, then add the dough to the desired level. Decorate as desired and to taste - below are several topping options.

Rum Baba Cupcakes

Quite a spicy variation of cupcakes on the theme of the famous baba rum. To do this, add cinnamon and ginger to the base dough - a pinch and a handful of washed raisins, after baking, pour the cooled cupcakes with a teaspoon of rum (if the treat is intended for children, this item should be excluded). It is best to use meringue cream or whipped butter plus condensed milk as a topping - recipes for creams are written below.

Striped Chocolate Orange Cupcakes

Prepare the dough according to the basic recipe, halve it. In one half add 2 tablespoons of cocoa, mix thoroughly, in the other - squeeze out the juice of one orange and the zest. Pour the mixtures into the molds in turn into the center until ⅔ is filled - you get very tasty and aromatic cupcakes with an interesting pattern.

Cupcake cream

All the creams presented below are similar in one sign: they keep their shape very well when chilled and various patterns can be squeezed out of them - from simple waves to rather small plastic in the form of flowers and petals. In classic cupcakes, the cream is squeezed out from above from a pastry bag with a nozzle that can be cut to fit any pattern, or from a syringe with a similar device.

Vanilla Butter Cream - for 12 cupcakes

Butter: 250 g
Powdered sugar: about 4 ½ cups - sift
Milk: ¼ glass
Vanilla: 1 pod, or 1 bag of vanillin, or vanilla essence - a few drops
Gel food coloring: optional

Soften the oil slightly at room temperature. Beat it on medium speed, adding powdered sugar in portions, add milk and vanilla in about the middle - beat until a light, airy mass is formed. If desired, the cream must be divided into the number of flowers you need and add food coloring to each according to the instructions.

Cream cheese cream

This cream is not as greasy as the previous version, it will appeal to lovers of traditional cheesecake, the cream has a rich creamy taste.

Cream cheese, room temperature: 170 g
Butter at room temperature: 50 g
Vanilla extract or essence: a few drops
Powdered sugar: 2 ¼ cups - sift

With a mixer on a medium speed, beat the cream cheese and butter until a homogeneous mass is obtained, add the vanilla extract and in portions - powdered sugar, beat until smooth. Cool the finished cream in a pastry bag for about 1 hour, decorate the cupcakes.

Oil and condensed milk cream

Butter: 250 g
Condensed milk, plain or boiled: 1 can

Beat with a mixer until an airy mass is obtained, the oil should be at room temperature. Cool in a pastry bag, garnish on cooled cupcakes.

Cream meringue

There are several ways to prepare this cream, both require some skill, but in general they can be obtained even by novice housewives.

Proteins: 3 pcs.
Water: ¼ glass
Sugar: 1 glass
Citric acid: a pinch
Butter: 170 g
Vanilla extract: a few drops
Food grade gel color: optional

Pour the whites into a deep bowl - it should be completely clean and dry. Mix water and sugar in a small saucepan and cook until sugar is completely dissolved, then simmer for about 5-7 minutes until a "thread" is formed. While the sugar syrup is boiling down, beat the whites with citric acid until stable peaks.

Further, without turning off the mixer, pour in a thin stream of sugar syrup - the mixture will immediately become glossy and thicken rather quickly. Continue whisking until the cream is completely cooled - this can take up to 20 minutes, you can place the bowl of cream on ice to speed up the process.

Add softened butter - the mixture will fall off slightly, but as you beat it, it will become smooth and homogeneous again. If whipping fails, place the entire mixture in the refrigerator for 15 minutes and continue whipping with a mixer again. Finally add vanilla extract and color. Put the cream in a pastry bag, decorate the cupcakes.

Whipped cream

A simple and elegant solution for those who do not have a lot of time for cooking and decorating. Use for decoration just before serving - this type of cream holds its shape worst of all.

Take a can of ready-made whipped cream - best of all proven brands, shake and apply to ready-made cupcakes. Decorate as desired with grated chocolate or cocoa powder, berries, pieces of fruit.

Ganache

Cream for chocolate lovers, goes well with classic or chocolate cupcakes.

Chocolate 70% cocoa: 225 g
Cream 30%: 270 g
Molasses or honey: 40 g

Bring the cream with molasses or honey to a boil, turn off the heat, pour in the chocolate broken into pieces, stir with a spatula until completely dissolved and a homogeneous mixture is obtained. Chill in the refrigerator until the ganache begins to hold its shape, transfer to a pastry bag, decorate the cupcakes.

Decorating cupcakes

Modern trends offer naturalness, on the one hand, - for example, the figures and decorations made of mastic that were popular in the recent past have been replaced by elegant and interesting decorations made of natural chocolate, berries and fruits in gelatinous filling.

On the other hand, very many confectioners use their imagination with might and main and skillfully mix different techniques and techniques. For example, a traditional protein-butter cream, squeezed out in a spiral shape, is decorated with homemade or ready-made plaques with funny chocolate inscriptions, sugar beads, caramel spider webs, fresh berries and fancy veil sprinkles.

Quite often, gel dyes or even paints made from natural juices are used to decorate cupcakes - whole paintings of various formats are depicted with an ordinary brush on a mousse fill or the same oil cream smoothed with a spatula.

Cupcake Tools

There are not so many additional accessories that are needed for preparing cupcakes. In addition to a bowl for kneading dough and a mixer - they are found in almost every kitchen - you need baking paper tins and a pastry bag for cream.

Bakeware

Now you can find many shapes of various sizes and of any design - from simple white ones, on which you can draw or write a name or a wish with a marker, to multi-colored and thematic ones: for children, romantic, fantasy, New Years.

In general, you can pour the dough into them right away or transfer ready-made cupcakes into paper molds baked in metal or silicone molds.

Average price: about 100 rubles per 100 pieces.

Pastry bags for cream

They make life a lot easier when decorating small or large pastry molds. The bags themselves can be made of paper, polyethylene, cotton, silicone - depending on this, their cost and durability are determined.

The bag is usually either cut off the tip, or a special nozzle with a curly cut is used. This allows you to create drawings of any complexity, borders, edging. It is better for beginners to start practicing with simpler baits, gradually trying other forms, experienced pastry chefs often choose very complex and fancy options.

Average price: about 100 rubles per bag with a nozzle, depending on the material and brand.

Have you decided to treat yourself to a sweet treat? Try making a cupcake, a delicious, easy-to-make cake. How to make cupcakes: read the recipe with a photo step by step on.

Cupcake is the name of a miniature cupcake that came to us from America. It is called a cupcake for a reason - the dessert can easily fit into a cup. The second name of the sweet is fairy cake, which translates as "fairy cake". The cake is often very bright and covered with a variety of pastry decorations. Perfect as a sweet treat for tea or coffee.

Although the cupcakes look like cupcakes on the outside, you shouldn't compare them and put them in the same row. Rather, the similarity lies in the fact that they use the same forms for baking them - be they silicone, metal or paper. The kind that muffins are usually baked in.

Types of cupcakes

There are a lot of variations of this cake. It all depends on the dough and its desired texture, filling and decor. The dough here is akin to pies. It can be based on chocolate, vanilla, coffee, fruits and even vegetables.

The filling is not the main ingredient in this dish, but new fashion trends are pushing us to try something unusual and seemingly incompatible at first glance. This is one of the charms of these sweets. Mastic, cream or glaze are often used as decoration. You can also use fruits or berries.

How to make cupcakes?

Such sweets are not a classic dish, so there is no single recipe for them. But there are a few main ingredients that can be distinguished. We need: butter, flour, sugar, eggs, milk, baking powder and salt.

Cooking the base is not a very time-consuming process and will not take much of your time. First you need to beat the sugar and butter well. Then add salt and eggs. And beat everything again. Sift flour, add baking powder, and, stirring occasionally, pour into a container with the mixture. At the end, add milk and stir again. It is important that the dough is homogeneous, without lumps.

When the dough is ready, preheat the oven to 175 degrees and prepare the molds. Aesthetics and hygiene dictate their own rules, so it is preferable to cover the muffin mold with paper cups or edible paper. We fill in the forms in half and wait 30 minutes. The alarm clock rang - we take it out, let it cool and add decorations to taste. Everything!
The recipe for making cupcakes is quite simple for both an adult and a child. So, you can safely teach your children how to cook this simple and very tasty dessert.

Homemade cupcake recipe with photo step by step

The main recipe for such mini cakes is not difficult to prepare. The instructions below are for 6 servings. For a basic cupcake dough recipe you will need:

Ingredients

softened butter - 70 g;
sugar - 3 tablespoons;
egg - 1;
milk - 30 ml;
flour - 1/2 cup;
vanilla sugar - 1/2 teaspoon;
slaked soda - 1/2 tsp.

For the cream of the cakes you will need: softened butter - 100 g and condensed milk - 70 g.

Recipe

Add butter to sugar, beat this mixture. Add eggs, flour, milk, vanilla sugar to it, whisking more and more. At the very end, add soda, quenched with vinegar. Pour the dough into molds, adding cream. For the cream, mix the condensed milk with the butter. Cupcakes should be baked in the oven for about 15-17 minutes at a temperature of 170. There are other recipes for this wonderful delicacy.

Cupcake cream recipe with photo step by step

At this time, you can start preparing a cream for cupcakes, for which a recipe with a photo is provided. For him you will need:

Ingredients

chocolate (more than 70% cocoa) - 70 gr.;
cocoa - 4 tbsp. l .;
icing sugar - 1 \ 2 tbsp.;
soft butter - 100 gr.;
instant coffee - 1 tsp

Recipe

The butter should be soft so that you can beat it with a mixer. This process should take about five minutes. Start gradually adding cocoa and powdered sugar in small portions. The mixture will be very thick. The next step is to melt the chocolate and add it to the original butter mixture. You also need to pour coffee there. All this must be mixed well and distributed in a pastry bag. The mixture should be refrigerated for 20-30 minutes. After the cream is taken out of the fridge, you can safely apply it to the cupcakes. For decoration, you can use a couple of coffee beans.

Recipe for cupcakes with berries step by step with a photo

Below is a recipe for cupcakes with berry filling with a photo. Makes 12 servings.

Ingredients

milk - 150 ml;
high fat cream - 50 ml;
softened butter - 110 g;
sugar - 2 \ 3 cups;
flour - 1 glass;
2 eggs;
salt + 1/2 tsp baking powder;
lemon juice (1 tbsp. l.) + vanilla zest Berries.

Recipe

Beat butter and sugar, adding eggs, then milk and cream. Having sifted the flour into a separate container, add salt and baking powder there, and then mix. Then pour the liquid mixture into the dry mixture and stir until smooth. This will make the cupcakes more tender. You can bake muffins in silicone molds. First, pour a little dough into the mold to the bottom, then put a small handful of your favorite berries (raspberries, cherries) and pour the dough over the top. It is better to fill the mold with dough so that there is little space left in the mold. Don't forget that the cupcakes will rise. Cupcakes are baked for about 25-30 minutes at a temperature of 200 degrees. After the muffins are golden brown, you will need to remove them from the oven and allow them to cool down. While you can start decorating cupcakes. Glaze can become a delicious coating, which we also teach you how to cook.

Glaze for cupcakes recipe with photos step by step

To prepare the glaze you will need:

Ingredients

water - 6 tbsp. l .;
potato starch - 2 tbsp. l .;
icing sugar - 6 tbsp. l .;
Cocoa powder - 6 tbsp. l.

Recipe

The water for the chocolate icing must be ice cold, so the water must be cooled before starting to prepare the icing. The next step is to mix the potato starch, icing sugar and cocoa powder. Add cold water to this mixture, and then stir thoroughly. The frosting should be thick and viscous. After covering the cupcakes with icing, you can add some fresh berries and the sweetness is ready.

Makes 12 servings. For the test you will need:

Ingredients

softened butter - 75 gr.;
baking powder - 1 tsp;
sugar - 1 tbsp.;
flour - 1.5 tbsp.;
cocoa - 8 tbsp. l .;
soda - 1 tsp;
egg - 1 pc.;
coffee - 100 ml.;
yogurt 3% - 150 ml.

Recipe

First you need to mix flour, sugar, cocoa and soda. In another bowl, beat the egg, while adding yogurt to it. After that, mix the first mixture with the second and arrange into molds. You need to bake cupcakes for 15-20 minutes at 175 degrees.

Cupcakes red velvet

A cake with a cup - this is how the name of a small fluffy cupcake, decorated with a lot of cream and other sweets, can be translated from English. Of course, we are talking about a cupcake. How beautiful they are in the windows of pastry shops, luring caring buyers. For the first time, cupcakes were mentioned in a culinary publication by Eliza Leslie, back in 1928. Airy texture, a large amount of the most delicate cream, comfortable shape - all this goes well with a cup of tea or coffee. Products prepared in this way come out very lush, tender, airy and juicy, chocolatey. The recipe is very simple. They always work!

First, let's prepare the cupcakes ourselves. To do this, you need to knead the dough.

Dough preparation

Ingredients

- - 200 g of wheat flour for general use;
  - 4 full Art. l. cocoa;
  - vinegar 9% -1 tablespoon;
  - 250 g of granulated sugar or icing sugar, 200g can be used;
  - baking soda - 1 tsp. without a slide;
  - 0.25 cups odorless refined vegetable oil;
  - 1 bag of vanillin;
  - food red color;
  - some salt;
  - 200 ml. water;
  - 0.25 teaspoon of coffee;
  - 1 egg.

Beat vegetable oil, egg, water, vinegar or lemon juice in a bowl, add coffee, salt, food coloring, color saturation of your choice, mix everything thoroughly. In a separate container, add sugar, vanillin, soda, cocoa to the sifted flour, after mixing, pour the liquid part into the mixture and beat until smooth. Pour the dough into molds. It is better to use silicone, since it is easy to take out finished products from them. Metallic ones are carefully lubricated with oil. The dough rises well, so we fill in the forms 2/3. It is necessary to bake cupcakes in an oven preheated to 180C for about 15 minutes. The degree of readiness is determined with a toothpick or a match. We leave the products until they cool completely.

The cupcake cream below is presented in three versions.

Option number 1

Cream chocolate:

Ingredients

- 200g butter;
- 4 tbsp. l. cocoa;
- a bag of vanillin;
- a can of condensed milk.

Recipe

We take out the oil from the refrigerator, if it is very cold, it is necessary to cut it into small pieces with a knife to soften it as soon as possible. At this time, we prepare the rest of the products. When the butter softens, beat it with a mixer until fluffy, gradually adding condensed milk. Then add cocoa and vanillin and beat again. It is better to chill the finished cream in the refrigerator so that it keeps its shape better. You can decorate cupcakes at your discretion, but you shouldn't skimp on the cream. The hat should be fluffy. Top can be decorated with confectionery sprinkles, coconut flakes, or any sweets, fruits, berries. For a holiday, you can decorate them thematically. For New Years, decorate under a Christmas tree, for Halloween - under a pumpkin, for a wedding - decorate with rings or hearts.

Option number 2

Ingredients

Curd cream:
- 350 g fat cottage cheese;
- 150 g butter;
- 50g icing sugar;
- 70 g of condensed milk;
- a bag of vanillin;
- zest of one lemon.

Recipe

We prepare the butter, as in the first version of the cream preparation, after which we beat it with powdered sugar until fluffy. Little by little, add condensed milk, vanillin and lemon zest, grated very finely, and cottage cheese into the butter cream. The mass comes out lush, tender, with a curd taste and a hint of lemon. Cool it before applying.

Option number 3

Ingredients

Creamy caramel cream:
- a can of boiled condensed milk with sugar;
- butter - pack;
- vanillin.

Recipe

The butter must be softened at room temperature, then beat well until fluffy, gradually introducing boiled condensed milk in small portions. After adding vanillin, beat well again. The cream turns out to be delicate with a caramel taste. This mass can already be used to decorate products.

What holidays are cupcakes suitable for?

Cupcakes are perfect for a birthday, as they bring a festive mood. It is easy to beat such cakes with a design that implies a holiday. Sweets are perfect for both New Years and Halloween. They are loved by both adults and children, which undoubtedly pleases.

It is also quite fashionable to use this delicacy as wedding cakes. There is no need to make one big cake, which is usually not eaten whole. It is much easier and more convenient to treat everyone with small cupcakes.

In conclusion, I would like to say that the recipes are not exact instructions for the pastry chef. Feel free to try new things and add your favorite ingredients. Experimenting with color, you can choose the right tone for a holiday or main dish, which will give the table even more rich colors and surprise your guests.
Cupcakes are an ideal competitor to any sweets, as they are bright, beautiful, tasty and unusual. These mini cakes can not only decorate the table, but also become a great gift for family and friends. Their charm is that they are made with their own hands and with love. And this is the most important thing.

Hello my friends!

If you want to surprise your guests with a delicious yet easy-to-prepare dessert, then this homemade cupcake recipe is what you need.

Cupcakes are a universal thing: they are prepared simply, quickly, they do not require any special skills and are suitable for any celebration. But for me, their greatest value is that you can always take them with you... Cupcakes are very convenient for treating colleagues at work or classmates of a child at school. In fact, this is the same piece of cake, but for which neither plates nor forks are required, one does not need to think about how to cut it, so that there is enough for everyone. In short, beauty.

The only thing I want to remind you about: use paper molds for such cupcakes, after placing them in a metal mold. If you are using silicone molds, you do not need paper capsules. There are also dense disposable paper forms on sale, for these, molds are also not needed.

The main thing - do not try to bake cupcakes in plain paper capsules without any support. It will be sadness.

This recipe is my lifesaver when I need to attach egg whites somewhere, since these cupcakes are prepared only with proteins.

But mascarpone cream is most suitable here.

For him we need:

heavy cream, cold, 33-36% - 250 ml
mascarpone cheese, cold - 120 gr.
icing sugar - 100 gr.
vanilla extract - 1 tsp
fruit or berry puree - 50 gr. (0 optional)

Recipe

Put all the ingredients (except mashed potatoes) in the mixer bowl and beat at low speed for 1 minute, then on high until stable peaks (the cream should keep its shape clearly).
If it is over-whipped and the cream is curdled, add 50 grams of liquid cold cream and mix.
At the end, if desired, add fruit puree and mix gently with a spatula until smooth.

Cupcake decoration

Perhaps my top tip for decorating cupcakes is please do not buy plastic attachments for a piping bag and those awful syringes! This is money thrown into the wind. Nothing will come of it with them. It is better to cut off the corner of the bag, such a hat will look much neater.