Freshly baked pastries, with the aroma of freshly baked pastries, are endlessly tempting in their own right. And using the icing for the cake as a coating, true works of culinary art are created. After all, she is not only a decoration for cupcakes, but also an ingredient that emphasizes the taste of baking.

There are many glaze recipes. Among which confectioners distinguish sugar, chocolate and lemon glaze. And despite the seeming ease of preparation, it will not be superfluous to take into account a couple of points, forgetting about which, you can easily spoil the culinary creation.

Before decorating the muffins, you need to cook them. Let's discuss 3 more common recipes.

Three types of cupcakes

Glazed muffins are eaten at any time and in any quantity. This, beloved by many, confectionery is made from biscuit or yeast dough, with the addition of raisins, nuts and all kinds of jam.

This type of baked goods is traditionally served at Christmas and wedding events. But even on weekdays it is often found simply, on the table for tea.

Below are 3 easy recipes for making these sweets.

Zebra Cupcakes

This frosting cake is not only delicious in taste, but also attractive and original in appearance. The manufacturing procedure will not cause trouble for the pastry chef, it is just advisable to pour two types of dough into the molds a little more accurately.

Ingredients required for 9-10 molds:

• flour - 175 grams;
• sugar - 175 grams;
• margarine - 175 grams;
• chicken eggs - 3 pieces;
• baking powder - 1.5 tablespoons.

Zebra Cupcakes

Step-by-step cooking:

• soften margarine, mix with sugar, start whisking;
• add eggs without stopping whisking;
• sprinkle flour and baking powder on top;
• stir quickly, then beat with a mixer at low speed;
• divide the resulting dough into 2 equal parts, add cocoa diluted in water to one part;
• grease the molds with vegetable oil, alternately add a spoonful of light and a spoonful of dark dough in turn;
• fill in the prepared molds and make patterns with a toothpick;
• put in the oven for 25 - 30 minutes, preheating to 180 degrees Celsius;
• take out the finished product from the molds, after cooling it without fail.

Note: when filling the molds with dough, it should not be slightly brushed. This will cause the dough to rise during baking. Also add nuts to the molds if desired.

For contrast, decorate the finished baked goods with milk glaze.

Raisin muffins

This type of baking is the most common among housewives and an easy-to-prepare confectionery product. How to prepare this ideal sweetness for tea is described below.

Ingredients for 12-14 trays:

• flour - one and a half glasses;
• sugar - 150 grams;
• a pinch of salt;
• softened butter - 150 grams;
• raisins - 150 grams;
• medium chicken eggs - 3 pieces;
• baking powder - 1 heaped teaspoon;
• vanilla sugar - 1 rounded teaspoon.

Step-by-step cooking recipe:

• steam the raisins, pour boiling water for 5 - 6 minutes, drain the water and squeeze lightly;
• beat thoroughly, for at least 5 minutes, softened butter with sugar (plain and vanilla) and add a pinch of salt;
• add chicken eggs one at a time, continuing to beat;
• add baking powder and sifted flour, mix well;
• add previously steamed raisins to the finished dough;
• grease the molds with oil, and fill them with a mass of 2/3 of the volume (when baking, the dough will rise);
• preheat the oven to 180 degrees Celsius, and put the tins on a baking sheet to bake for 25 - 30 minutes;
• cool the resulting product and remove from the molds.

Note: You can check the readiness of the baked goods by piercing it with a wooden stick. After making sure the stick is dry, remove the baking sheet from the oven.

Increasingly, hostesses use only cocoa powder to make a chocolate cake with icing, but adding real chocolate will greatly improve the taste and healthiness of your creation.

This is one of the easiest dishes to prepare. And even a novice cook will cook it without much work.

Ingredients required for 12 - 15 molds:

• butter or margarine - 150 grams;
• dark chocolate - 150 grams;
• sugar - 1 glass;
• kefir - 150 ml;
• cocoa powder - 2 tablespoons;
• chicken eggs - 2 pieces;
• baking powder - 2 teaspoons (or slaked soda - 1 teaspoon);
• flour - 1 glass.

Step-by-step cooking:

• melt the chocolate in a saucepan.
• add butter, kefir, sugar and cocoa powder, mix;
• bring to a boil over low heat, then remove from heat and cool;
• add chicken eggs and baking powder, mix thoroughly;
• add flour, continue stirring until smooth;
• pour the dough into molds for 2/3 of the volume;
• put in the oven to bake, preheating it to 180 degrees Celsius, for 25 - 30 minutes;
• remove the molds from the oven and cool, then carefully remove the finished baked goods from the molds.

Note: if desired, add nuts or chocolate pieces to the molds.

Video of making chocolate icing for muffins

Chocolate glaze

Chocolate icing for muffins is a unique decorating tool that gives baked goods not only a beautiful appearance, but also an original taste. Unlike white cupcake icing, chocolate has more beneficial properties, which is no secret for many housewives.

There are a great many recipes for icing for cupcakes on the Internet, and even chocolate icing among the bottom is more than a dozen. After all, every pastry chef has his own cooking secret. It is made from chocolate, some replace this ingredient with cocoa powder.

Required components:

• chocolate - 200 grams;
• honey - 4 tablespoons;
• butter - 25 grams;
• cream - 80 ml.

How to make chocolate icing:

• break the chocolate into pieces and put in a deep bowl;
• melt the broken chocolate in a water bath;
• add cream, honey and butter;
• stir thoroughly until smooth.

For a funky look, decorate the cake with colorful icing. An easy option is to sprinkle it with multi-colored caramel powder over the coating. More difficult is to use food colors of blue, red, green and other colors at the cooking stage. Subsequently, alternating the multi-colored mass (which order to pour, choose yourself), apply to the baking.

How to make cocoa chocolate frosting

You don't have to use chocolate to coat a chocolate-topped cupcake; plain cocoa is very easy to do.

The ingredients, in this case, will undergo some changes:

• cocoa powder - 5 tablespoons;
• granulated sugar - 50 grams;
• milk - 60ml;
• butter - 50 grams.

Glaze recipe:

• melt butter in a ladle;
• mix with sugar and milk;
• cook over low heat until sugar dissolves, stir;
• make a mixture of cocoa and the resulting mass, beat thoroughly until smooth and sweet.

For flavor and aroma, add a spoonful of vanilla if desired.

Cocoa and sour cream frosting: step by step photos

Preparing this coating at home will not be a hassle. After all, everything you need is easy to purchase in any store.

Ingredients:

• cocoa powder - 3 tablespoons;
• sugar - 3 tablespoons;
• sour cream - 2 tablespoons;
• butter - 50 grams.

Preparation:

• mix sugar, cocoa and sour cream, mix everything;
• put on low heat and bring to a boil, stirring constantly;
• add oil and cook until the oil dissolves;
• remove from heat, cool to room temperature.

How to make a mirror chocolate frosting

How to make mirrored frosting for muffins and cakes. After all, baking with such an appearance will not be ashamed to serve on the festive table. The main component here is gelatin.

Ingredients for cooking:

• chocolate - 50 grams;
• cocoa - 80 grams;
• cream - 80 milliliters;
• water - 150 milliliters;
• sugar - 250 grams;
• gelatin - 8 grams.

• soak gelatin in water, according to the instructions on the package;
• sifted cocoa powder, sugar, cream and water, mixing in a saucepan, put on fire and bring to a boil, then immediately remove from heat;
• add chopped chocolate and gelatin, beat the frosting thoroughly;
• strain through a mesh, and let cool to room temperature.

For flavor and aroma, add a tablespoon of lemon juice if desired.

How to make icing sugar

Cupcake Sugar Glaze is versatile and can be used to coat any type of baked goods.

This is a basic icing sugar icing recipe that can be easily modified by adding your own ingredients to your liking and preference.

Icing sugar can be found not only on muffins, but also on cakes and other types of baked goods.

Required components:

• icing sugar - 1 glass;
• freshly squeezed lemon juice - 2 - 3 tablespoons.

Cooking procedure:

• strain the lemon juice;
• sift powdered sugar through a mesh to get rid of lumps;
• slowly pour the strained juice into the powder, whisking in parallel;
• beat until smooth;
• stop whipping the mass if it acquires a state of thick foam;
• put to cool to room temperature.

If you plan to decorate the muffins with confectionery sprinkles or caramel, use the white icing without waiting for them to cool completely. Since it grasps very quickly.

Step-by-step recipes for simple icing for muffins: protein, sugar, caramel, chocolate, berry and nut

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

2 gr.

0 gr.

Carbohydrates

286 kcal

Option 1: Classic Cupcake Icing (Protein)

The classic glaze is made from protein and powdered sugar. But we will not dwell only on this option. After all, other types can be made. For example, with berries or nuts. Never tried anything like it? In this case, we suggest that you figure out together what other icing for cupcakes is.

Ingredients:

• one egg white;
• half a glass of powdered sugar;
• a teaspoon of lemon juice.

Step-by-step cupcake frosting recipe

Pour half a glass of the finest powdered sugar into a clean and always dry bowl.

Add a teaspoon of lemon juice inside. To do this, it is recommended to cut off a slice of fresh lemon and squeeze it directly into the powder.

Mix the ingredients well. Set aside for complete absorption.

In parallel, pour the white of a large egg separated from the yolk into a chilled container.

Beat the mixer with clean dry whisks at medium speed. As a result, a mixture with a stable strong structure should come out.

Now put the powdered sugar with lemon juice into the protein.

Using the same mixer, mix the icing for the cakes at the lowest speed. Cover completely chilled baked goods and allow the top to set. It will take about half an hour.

The protein after adding powdered sugar with juice will sieve well. But this is not scary, since we need to apply the mixture in a thin layer, which should harden relatively quickly. In the end, we are not preparing the meringue, but the icing.

Option 2: Quick Cupcake Frosting Recipe (Sugar)

For various reasons, you may need to not include the egg in the glaze, namely the egg white. How to do everything right in this case? In fact, everything is simple. Judge for yourself!

Ingredients:

• 185 grams of sugar;
• a quarter teaspoon of citric acid;
• 65 grams of boiled warm water.

How to make cupcake frosting quickly

Pour fine white sugar and citric acid into the bowl of a coffee grinder or food processor (special attachment).

Grind at high speed to a powder. It will take just a couple of minutes.

Pour the dry mixture into a tall, suitable container. Starting the active mixing process with a whisk, pour in warm boiled water.

Stir the cupcake frosting for a few minutes until completely smooth and glossy.

Using a brush, cover the top surface of the cooled (completely!) Cupcakes and allow time to set.

Would you like to fill the glaze with a bright scent? Then add a little vanilla to the sugar and citric acid. As for the water, it is better to warm it up quite a bit so that it quickly, and most importantly, well (without lumps) dissolves the dry ingredients.

Option 3: Cupcake Frosting (Caramel)

Confectioners often prepare caramel cream or icing. And precisely for decoration, since it is poorly absorbed and hardens quickly. So why don't we try making it to decorate cupcakes?

Ingredients:

• 49 grams of butter;
• a glass of granulated sugar;
• 165 grams of heavy cream;
• vanilla to taste.

How to cook

Pour all the sugar into a deep frying pan with a wide bottom. Put on medium heat.

Achieve a nice caramel shade, being careful not to overcook the sugar. Otherwise, it will become bitter, which, in turn, will spoil the taste characteristics of the glaze.

In the next step, add butter. Wait until it melts.

Only then pour in all the planned cream (fat content - high).

Reduce the heat of the burner to the minimum setting. Stir the contents of the pan constantly throughout the entire boiling process of the cupcake frosting.

Having achieved the desired thickness, introduce vanilla. Stir one last time.

This type of glaze must be applied immediately. Therefore, by this time, the muffins should be ready and chilled. If you want to additionally decorate the baked goods with powder or nuts, do it immediately too - the caramel icing hardens very quickly.

Option 4: Cupcake Frosting (Chocolate)

Chocolate glaze, along with protein, can be considered the most popular for decorating various baked goods. Among which, of course, there are cupcakes. But what kind of chocolate to choose: black, milk or white is a matter of your taste.

Ingredients:

• one bar of milk chocolate;
• 48-49 grams of butter;
• a tablespoon of sugar;
• half a glass of heavy cream;
• vanilla if desired.

Step by step recipe

Place a pot of clean water over high heat. Bring to the boil.

Reduce the strength of the hotplate to the minimum. Put chopped chocolate into pieces of a suitable diameter.

Place the first ingredient in a water bath. The dishes themselves should not touch the boiling liquid.

Once the pieces are melted, add the butter and sugar.

Whisk (quite vigorously, but gently) to beat the contents of the bowl. When the sugar has dissolved and the mixture is smooth, pour in the cream.

Continue mixing in the same way. Bring the cupcake frosting to the required thick consistency.

At the very end, add vanilla (a little) and stir. Cover cold baked goods immediately after finishing the process.

Option 5: Cupcake Frosting (Berry)

Grabbing the sweetness of a cupcake and not wanting to enhance it with the icing? Then include sour forest berries in the latter. Moreover, depending on what you choose, you can get a different shade. From strawberries - pink, from blueberries - dark purple;
from cherries - cherry, and from apricots - light golden.

Ingredients:

• a full glass of sugar;
• a third of a glass of filtered water;
• one protein;
• half a glass of blueberries.

How to cook

Carefully sort the blueberries, removing and discarding the leaves and tails. Then wash the berries.

Transfer the clean blueberries to a saucepan. Add a third of a glass of water (cool, filtered).

Cook the berries for a quarter of an hour with a medium burner.

Then cover the sieve with gauze and pour the contents of the saucepan inside. Squeeze out. Return liquid in a clean container to fire.

Add sugar. Leave to dissolve completely. The mixture itself should boil down a little, but not become too thick.

While this is happening, beat the cold egg white in a separate bowl. When this ingredient increases in size, pour in the sweet berry mixture in a thin stream. By the way, it is better to cool it down a little.

Stir, spreading all the ingredients for the cupcake frosting. Cover immediately or after a few minutes. You should not pull any more, otherwise the mixture will thicken and it will become problematic to do this.

When making berry syrup, don't miss the moment when you need to take it off the heat. Doing this earlier will prevent the frosting from hardening on the surface of the cake. Otherwise, overexposing it on fire, the syrup thickens too much and it will be impossible to mix it into the whipped protein.

Option 6: Cupcake Frosting (hazelnut)

The final additional ingredient we'll look at in our selection is nuts. And in order for the glaze to be relatively homogeneous, it is important to grind them thoroughly. To do this, you need a coffee grinder, a meat grinder with a sparse grid, or a stationary blender.

Ingredients:

• a third of a glass of peeled nuts (walnuts);
• large egg white;
• incomplete glass of powdered sugar;
• lemon slice.

Step by step recipe

Inspect walnuts carefully for shell fragments and partitions.

In a coffee grinder or blender, chop the entire volume of nuts into small crumbs.

Now pour all the icing sugar into a small suitable container. Squeeze a slice of lemon. The approximate volume of juice is a teaspoon.

Stir and set aside. Immediately add the coarse protein (preferably chilled) to the bowl.

Beat it with a mixer at high speed until a firm structure is formed.

At this stage, add the icing sugar and nut crumbs. Continue active (using a mixer) interrupting.

Just like any other cupcake frosting, this must be used right away, otherwise it will set quickly. As for the choice of nuts, if desired, it is permissible to replace walnuts with hazelnuts or peanuts. Better yet, take everything at once. The main thing is to grind them finely (as much as possible).

Sweet, shiny, glossy - it's all glaze. It is very difficult for confectioners to do without it. They cover cakes and pastries with it, paint on gingerbread and cookies, pour the tops of muffins, etc.

Glaze is not only beautiful, but also useful. Thanks to it, baked goods remain fresh longer. Plus, making this cake decoration is very easy and not expensive. Only sugar and water are required from the products. This is for the simplest glaze. But there are many recipes for this decoration, sometimes it seems that as many confectioners are in the world, there are so many recipes, or even much more: everyone has at least two favorites.

Read also:

Glaze, like any other product, has its own rules, and if you follow them, the baked goods will always be beautiful, aromatic and effective.

Consistency

The glaze should be neither too thick nor too runny. Like sour cream. Then it will be well applied to the product, quickly set and will not drain. If you followed the recipe, and the icing turned out to be too thin, add a spoonful of powdered sugar, and if it came out too thick, add a teaspoon of hot water.

Different goals

The tops of muffins or donuts are poured with liquid icing. The icing consistency of 20% sour cream is used for patterns and designs on cakes. Or you can make the icing even thicker - and use it to glue one half of the cake with the other. A brush will help with this.

Powder

It must be ground very thoroughly. Right in a few minutes. And when you open the lid of the grinder, a "sugar smoke" should go from the powder. Yes, and of course, the best powder is made with your own hands, and not purchased. Moreover, it is done very quickly.

In addition, it is better to sift the powder.

Lemon juice

They are often used as substitutes for water when making icings. And sometimes a few drops are added to the glaze for flavor. Lemon juice gives the glaze a great taste and smell. And if the baked goods are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On whites and yolks

With eggs, the glaze acquires a rich taste and a soft, dense texture. Protein icing is often used for Easter cakes or for drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such a glaze in the oven. Although this is often not mentioned in recipes.

Put the product in an oven heated to 100 C or a little more, even a little heat will protect you from salmonella, as it dies at 70 C.

With butter

When making icing for cakes, fat and butter are often added. The icing with it turns out to be soft, creamy, it is well suited for cakes. The option with chocolate or cocoa and butter looks especially beautiful.

Secret: If the cake is greased with a thin layer of jam before glazing, then the glaze will lie perfectly evenly and will shine very beautifully.

Dyes

It is often recommended to add food colors to the glaze, with them the color turns out to be bright, and the product takes on a festive, cheerful look. Of course, there is nothing wrong with using food coloring from a sachet, but you can put in the glaze and natural coloring products. For example, a spoonful of raspberry jam - both the red color will turn out, and the magical raspberry aroma. A pinch of turmeric and a piece of butter will give you an intense orange hue.

Secret: for icing, it is better not to take porous chocolate. And if you add a spoonful of cocoa to the chocolate, the color will be more saturated.

How to apply?

The liquid icing for cakes and muffins is applied with a brush. It can be applied in several layers. The painting glaze is applied using a pastry syringe. By the way, you can use a regular disposable syringe.

Simple glaze

200 g icing sugar

4 tbsp. l. hot water

Step 1. Mix powder and water, put on low heat.

Step 2. Cook, stirring occasionally, until the frosting is smooth. About 5-7 minutes.

Step 3. Pour gingerbread or buns with hot icing.

Egg yolk frosting

5 yolks

1.5 cups caster sugar

3-4 tablespoons freshly squeezed orange juice

Step 1. Beat the yolks with orange juice until a firm foam forms.

Step 2. Gradually introduce the previously sifted powder. Stir everything until smooth.

Step 3. Cover the cake or biscuits with icing, dry in the oven at a temperature of approx. 100 C.

Glaze with rum

1 cup powdered sugar

3 tbsp rum

1 tbsp. l. hot water

Step 1. Sift the icing sugar.

Step 2. Add water and rum and grind very thoroughly. Cover muffins or brownies.

Chocolate glaze

100 g chocolate

3 tbsp. l. water

1 tbsp. l. butter

100 g icing sugar

Step 1. Break the chocolate into pieces, add hot water to it and heat until the chocolate is dissolved.

Step 2. Then put softened butter and icing sugar and grind into a homogeneous glaze.

Protein glaze

Good to use for patterns

1 cup powdered sugar

1 tsp lemon juice

Step 1. Beat the egg white until stiff.

Step 2. Sift the powder into the protein and beat very well again. Add lemon juice.

Step 3. Fill a pastry syringe or bag with icing. Apply the pattern to cake, cookies or gingerbread.

Toffee glaze

200 g hard butterscotch

40 g butter

1/4 cup milk

1-2 tbsp. l. icing sugar

Step 1... Heat butter and milk in a saucepan.

Step 2. Add toffee and powder, cook until the candies are completely dissolved, stirring constantly.

Step 3... Apply to the cake in several layers.

Cupcakes are certainly delicious on their own, but without the glaze, they both taste and look too bland and monotonous. It is enough to bake one batch of the simplest vanilla cupcakes and turn it into a huge flavor palette simply with the help of the recipes that we will talk about in this article.

A simple cupcake frosting recipe

The simplest and most delicious cupcake icing is prepared in the blink of an eye and will be a beneficial addition to any sweet pastry on your table.

Ingredients:

• icing sugar - 2 tbsp.;
• milk - 2 tbsp. spoons;
• vanilla - 1/2 tsp.

Preparation

Put soft butter in a bowl and beat it with a drop of vanilla extract and powdered sugar until smooth. Without stopping whisking, add milk to the butter mixture and the white sugar cupcake is ready!

Lemon frosting for cupcake

Ingredients:

• icing sugar - 2 tbsp.;
• lemon juice - 4 tbsp. spoons;
• zest of 1 lemon.

Preparation

Pour the icing sugar with lemon juice and mix well. Add grated lemon zest to the glaze. If the icing is too thick, add powdered sugar, if it is liquid, add lemon juice.

Orange frosting for muffins

Using the recipe below as a base, you can make cupcakes with any citrus frosting. Well, which of the guests would refuse a cupcake with lemon or grapefruit icing?

Ingredients:

• Philadelphia cream cheese - 1/3 of a package;
• butter - 2 tbsp. spoons;
• honey - 2 tsp;
• orange juice - 2 tbsp spoons;
• icing sugar - 2 tbsp.;
• salt - a pinch;
• zest of 1 orange.

Preparation

Beat the cream cheese with a mixer with soft butter until smooth. Add honey, salt, zest, etc. to the mixture. Beat well again and gradually, without stopping to work as a mixer, add powdered sugar. As soon as all the icing sugar is in a bowl, beat the icing at maximum speed until lightness.

Chocolate frosting for cupcake

Cover the muffins with a thick and rich chocolate coating. If you want to add spicy notes to the recipe, diversify the frosting with a couple of drops of brandy or orange liqueur.

Ingredients:

• butter - 1/4 tbsp.;
• corn syrup - 1 ½ tsp;
• vanilla - 1/2 tsp;
• milk - 2 tbsp. spoons;
• dark chocolate - 60 g;
• icing sugar - 1 tbsp.

Preparation

How to make chocolate cupcake frosting? Everything is very simple! In a saucepan, or a small bowl, melt the butter. Add corn syrup, vanilla, powdered sugar and milk to it. We boil the mixture over low heat for about 30 seconds, and then add the pieces of chocolate.

Cook the icing over low heat, stirring constantly with a whisk so that the chocolate does not burn. If the icing is too thick, add a little milk.

Dip the cooled muffins into a bowl of icing, carefully lift and turn over. During the frosting process, the frosting may begin to dry out. If this happens, just put it in the microwave for 30 seconds.

Berry frosting recipe for cake

The berry frosting goes well with classic vanilla muffins, or muffins with fruit filling.