Cupcakes look like small cupcakes. They are baked from airy dough in special molds made of corrugated paper. Before serving, the dessert is decorated with butter, cottage cheese or protein cream. It is he who makes this delicacy look like miniature cakes. After reading today's article, you will learn how to make creamy cupcakes that hold their shape.

Option with cottage cheese

This recipe has been known to cooks for a long time. Over the years, it has been modified and adjusted, trying to achieve a harmonious combination of all ingredients. The result of these experiments was a light cream for cupcakes, which holds its shape and has a delicate creamy taste, combined with delicate cottage cheese notes. To create it you will need:

• 120 grams of butter.
• Vanilla extract.
• 180 grams of cottage cheese.
• 50 milliliters of heavy cream.
• 150 grams of powdered sugar.

For the result to exceed all your expectations, you should use pre-chilled products. This is the only way you can make a gentle, airy and uniform cream for cupcakes, the recipe of which is presented in this publication.

Process description

The cottage cheese is taken out of the refrigerator, combined with half of the available cream and beaten well with a mixer until a fluffy and most homogeneous mass is formed. After that, a few drops are added there, mixed well and removed to the side.

Place crushed butter and icing sugar in another bowl. All this is whipped with a mixer for eight minutes. Then the cream-curd mixture is gradually introduced into the resulting mass. It is important to continue to work with the mixer. Ready for cupcakes, which keeps its shape, is briefly sent to the refrigerator.

Protein variant

This recipe is so simple that even an inexperienced hostess who has never made such dishes before will master it without any problems. This delicious snow-white cream is able to decorate any pastry. To prepare it you will need:

• A couple of egg whites.
• 150 grams of sugar.
• 45 milliliters of drinking water.

So that the cupcake cream you prepared (the recipe with the photo is in front of you) does not turn out to be too cloying, it is recommended to replenish the above list with a pinch of salt or a few drops of freshly squeezed lemon juice.

Action algorithm

Separated from the yolks, the proteins are removed for a couple of minutes in the freezer. Immediately after that, they are combined with salt or lemon juice and whipped with a mixer. When stable peaks appear on the surface of the bowl, a couple of tablespoons of granulated sugar are introduced into the mass. At the same time, continue to beat until the grains completely disappear.

In a separate small saucepan, drinking water and the remains of granulated sugar are combined, and then boiled over low heat for a minute from the moment the liquid boils. The resulting syrup, the temperature of which is about 116 degrees, is poured into the protein mass in a thin stream, while beating it with a mixer until a homogeneous consistency. After that, a fully prepared protein cupcake cream that holds its shape is used for its intended purpose.

Chocolate variant

To prepare this delicious cream, you will need a poor set of ingredients. Moreover, the main part of the necessary products is almost always in every home. This time you should have:

• 200 grams of dark dark chocolate.
• 250 milliliters of high fat cream.
• 50 grams of natural liquid honey.

In order for you to get a truly delicious cupcake that holds its shape, you need to clearly maintain the recommended ratio of components. In a suitable small saucepan, combine cream and liquid honey and bring to a boil. Gradually add chocolate chips to the hot mass and mix well. The finished homogeneous cream is sent to the refrigerator. After it has completely hardened, cupcakes are decorated with it.

Variant with mascarpone

With this simple recipe, you can quickly and without much hassle prepare a gentle cream for cupcakes that holds its shape. It has a pleasant nut-coconut aroma. Before you start the process, be sure to go to the nearest supermarket to purchase all the necessary components. This time you will need:

• 250 grams of mascarpone.
• 4 tablespoons soft butter.
• 4 cups powdered sugar.
• ½ teaspoon salt.
• Half a cup of grated coconut and chopped nuts.
• A teaspoon of vanilla.

Step-by-step instruction

Softened butter, mascarpone, table salt and vanillin are combined in a deep bulk bowl. All this is well beaten with a mixer for about four minutes. Powdered sugar is gradually poured into the resulting mass and mixed until the smallest lumps completely disappear.

If the cream is too thick, dilute it with a little milk or cream. In an excessively liquid mass, add a little more powdered sugar. Last but not least, coconut flakes and chopped nuts are added to the almost ready-made mascarpone cream for cupcakes.

Option with condensed milk

This recipe is amazingly simple, so it is well-deservedly popular with many modern housewives. It is also important that it involves the use of quite affordable inexpensive products that can be purchased at any store. Before you start preparing the cream, be sure to double-check whether you have at your disposal:

• 200 grams of sour cream.
• Bank of condensed milk.
• A pack of butter.
• 300 grams of chopped walnuts.

In one container combine condensed milk and soft butter. All beat well with a mixer running at medium speed. Sour cream and chopped nuts are added to the resulting mass and beat again, trying to achieve the most uniform consistency. A fully prepared cream for cupcakes, which keeps its shape (the recipe is useful to every housewife), is put in the refrigerator and after a couple of hours is used to decorate a freshly baked dessert.

Butter option

This cupcake cream is made from very simple budget products that every housewife always has in stock. To prepare it you will need:

• A pack of butter with a fat content of at least 82%.
• 50 milliliters of milk.
• 4 full tablespoons of powdered sugar.
• Vanillin or cinnamon.

First of all, you should deal with oil. It is slightly softened and whipped. Gradually, powdered sugar, vanillin or ground cinnamon are added to it. Chilled milk is poured into the resulting mass and beaten again with a mixer running at maximum speed. The result is a fluffy and airy cream, which is briefly placed in the refrigerator, and only after it has completely cooled, it is used to decorate freshly baked cupcakes.

Variant with cocoa

Chocolate cream prepared using this technology is incredibly tasty. Thanks to him, freshly baked cupcakes acquire an unusual aroma. To spoil your loved ones, double-check in advance whether your refrigerator has everything you need. In this case, you will need:

• Half a cup of heavy sour cream.
• A whole bag of butter.
• ¾ cup cocoa powder.
• A couple cups of powdered sugar.

To prepare a delicious chocolate cream for cupcakes, sour cream and butter are combined in one bowl. Everything is beaten well with a mixer. Powdered cocoa is gradually poured into the resulting fluffy mass and gently mixed with a special spatula.

Then, powdered sugar is added in small portions to the same container. In this case, you need to constantly mix the contents of the dish. In order to avoid the formation of the smallest lumps at the final stage, the almost ready-made chocolate cream for cupcakes is whipped for a minute with a mixer and used to decorate a freshly baked dessert.

Option with milk

This recipe is interesting because it involves the use of a small amount of wheat flour. Using it, you can relatively quickly make an unusual custard for cupcakes that keeps its shape. Before approaching the stove, be sure to double-check whether you have at your disposal:

• A couple of tablespoons of fresh milk.
• 20 grams of butter.
• A full tablespoon of granulated sugar.
• A couple of chicken eggs.
• 3 tablespoons of wheat flour.

In a deep container, combine eggs and a tablespoon of milk. Wheat flour is also added there. In a separate saucepan, granulated sugar and the remaining milk are mixed, sent to the fire, brought to a boil and the first part of the cream is gradually poured into it. The contents of the dishes are thoroughly mixed and boiled until thickened for about seven minutes.

After that, the container is removed from the stove, butter is added to it and cooled to room temperature. Then the cream is briefly sent to the refrigerator and used to decorate cupcakes.

How to decorate small cupcakes under the buzzword cupcakes? Of course, cream! After all, "cupcake" means a small cake or cake for a fairy! The cream must be tasty, but besides that, it must keep its shape if it is left on the table for a long time at room temperature.

One of the most popular creams is oil. For such a cream, you need to take the best oil with a fat content of 82.5%, no less. This oil is perfectly whipped, and the cream will have a smooth, uniform texture. But butter tends to melt, you say. True, but to prevent this from happening, add chocolate to the cream, also only of the best quality and from a good manufacturer. I suggest making cream with white chocolate, but if you wish, you can do it with dark chocolate, this is up to you.

So, to prepare a cream that keeps its shape at room temperature, we will prepare the products according to the list. We will take the butter out of the refrigerator in advance so that it is at room temperature, we will do the same with condensed milk.

Pour the chocolate into a bowl and put it in the microwave to melt. By the way, if there is no microwave, then you can do it even in the oven, the main thing is to set a low temperature, about 80 degrees.

In the meantime, the chocolate is melting, transfer the softened butter to a bowl and begin to beat it with a mixer. The oil should clear up.

Now add the condensed milk to the butter.

We also mix everything with a mixer until smooth. We watch all the time how our white chocolate melts. I take it out even when visually it has retained its original form. It will seem that it has not yet melted, but it is not. When you start stirring it with a spoon, it turns into a homogeneous smooth mass.

Mix it up and add it to the butter mixture.

Once again, beat everything well, you get such a creamy consistency. Butter cream with white chocolate is ready. Now you can put it in the refrigerator for a short time, 15 minutes is enough. It will become denser, and it can be applied to cupcakes. And thanks to chocolate, the cream will hold its shape well. I advise you not to keep such a ready-made cream in the refrigerator for too long, as it can thicken very much, which makes it difficult to apply it to cupcakes.

Cream for cupcakes, which keeps its shape even at room temperature, is ready.

Now you can start making cupcakes. We will prepare all the products.

Beat the softened butter with sugar, then add one egg at a time, a pinch of salt and also beat.

After we introduce milk, flour with baking powder in parts, whisking.

We lay out the finished dough in molds at 2/3 of their height. Bake in an oven preheated to 180 degrees for about 20 minutes. I baked in 2 passes.

Transfer the finished cupcakes to a plate or plate and let cool.

Now cupcakes can be decorated with cream. Transfer the cream to a pastry bag with a nozzle.

We put the cream on each cupcake.

On top of the cream, you can decorate with chocolate pearls or colored sprinkles for Easter cakes, depending on what you have available.

Cupcakes are ready. We arrange them on a large dish and put them on the table. Thanks to the chocolate contained in the cream, the cream will keep its shape well even at room temperature. We make tea or coffee and enjoy dessert.

On the eve of the holidays, many housewives begin to think about how to cook beautiful and tasty, and even unusual desserts on their own.

A serving of cupcakes with cream meets all these requirements. Small cupcakes with cream can give the holiday a special mood.

You can make a cream composition cheerful and bright or seasoned in a pastel tone. You can decorate the top of cupcakes with chocolate, ripe berries, nuts or fruits.

Small cupcakes can cheer up and diversify the festive table. They are prepared from a biscuit base, covered with a cloud of cream on top, it turns out a very beautiful dessert, as in the photo.

Thanks to this serving of the dish, it is absolutely not worth cutting the cake into portions, because everyone will take their portion of the cake in the form of cupcakes.

Baking cream cupcakes is a really good idea. Each guest will be able to enjoy a delicious dish, and sometimes even several servings of dessert at once.

You can make different creams for cupcakes. For example, a chocolate composition that includes real dark chocolate.

Recipes are becoming more diverse every day, and therefore, being fully armed, you can perfectly prepare for the holidays.

Read my article, bookmark, cook delicious desserts with inspiration and love for family and guests. Small homemade muffins will be appreciated by sweet tooth, gourmets.

Protein cream for cupcakes

This protein-sugar composition is distinguished by the fact that it keeps its shape remarkably. Prepare a creamy mass from simple products that are not difficult to purchase at the nearest grocery store.

It will be delicious, refined and unusual at the same time. The light, airy protein composition appeals to many people.

And if you try it at least once, you will become a fan of cupcakes with protein cream, which will be your favorite stanget.

Components:

200 gr. Sahara; 120 ml of water (you need to take warm); 5 pieces. chickens. eggs; 2.5 gr. citric acid.

Cooking algorithm:

1. I pour warm water into a bucket, add sugar. I send it to the stove, I make syrup.
2. I introduce citric acid into sweet water, constantly stirring. 7 minutes will be enough. In a bowl with a glass bottom, separate the whites and yolks. I use only proteins, yolks can be put in the refrigerator.
3. I beat the whites with a mixer to get a large foam. I introduce sweet water into a bowl with whipped proteins. I mix products with a mixer.
4. The mass must be whipped for 7 minutes. That's all, the cream for cupcakes is ready, it keeps its shape well, and therefore you can make voluminous hats for a dessert that you cook with your own hands.

"Cheese" on cream for cupcakes

Cheese cream can be prepared in just half an hour. It will perfectly hold the given shape, gentle and airy.

A portion of cupcakes will turn out very beautiful, it will be perfectly preserved at room temperature even for a couple of days.

I advise you to put the cream in the refrigerator for 2 hours before using it to make Cheese cream.

Components:

100 ml cream with a fat content of 33%; 80 gr. sugar powders; 450 gr. curd cheese; some vanilla.

Cooking algorithm:

1. I whip the cream, it will be thick.
2. I shift the cheese into them and sprinkle sah. powder. Whisk to mix all the ingredients well.

The salty cheesy taste of the delicacy will be appreciated by everyone who loves desserts.

Buttered citrus cream

Oil cream with citrus aroma can be used for cakes and fruits. Subtle notes of citrus fruits will give the pastries a special sourness. This taste of cream will appeal to all the sweet tooth.

Components:

1 pc. orange and lemon; 2 pcs. chickens. eggs; 100 gr. Sahara; 30 gr. sl. oils.

The cooking algorithm is painted step by step:

1. I take the zest off the lemon. I cut as little as possible. Orange is needed to make juice, you also need to squeeze it out of the pulp of a lemon.
2. I'm slaughtering chickens. eggs, add citrus juice to them.
3. I let the mass sit for 30 minutes. I'm filtering. I pour it into a bowl and let it boil.
4. In the mass I add sl. oil, stir constantly and cook for 15 minutes. It is necessary that the composition thickens. I let the mixture cool and decorate the cupcakes on top at my own discretion.

The oil composition must be prepared on the basis of a quality sl. oils!

Chocolate cream with mascarpone

It is better to use dark chocolate, the cocoa content of which is from 70%.

Components:

200 ml cream with a fat content of 33%; 350 gr. mascarpone cheese; 1 bar of chocolate; 150 gr. sugar powder.

Cooking algorithm:

1. Sax. I interrupt the powder and add the cream. Beat and add mascarpone to the resulting mass.
2. I break the chocolate into pieces, put it in a ladle and send it to a water bath.
3. I melt warm, but not hot chocolate, pour it into a mass based on cheese, cream and sugar. powder. I interrupt all the components among themselves so that they become a single homogeneous mass.

Curd Butter Cream

The composition of the cream is light, airy, juicy. This delicacy is a real find for all those who want to cook a very tasty dessert.

The recipe indicates that the cottage cheese must be ground through a fine sieve and allowed to cool. Sl. oil, on the contrary, should be used soft.

Components:

70 gr. sl. oils; 180 gr. cottage cheese (less fat content); 50 gr. sugar powders; vanillin.

Cooking algorithm:

1. Sl. I send the oil to a water bath.
2. I introduce cottage cheese into the mass.
3. I beat the ingredients so that they become homogeneous.
4. I add sugar. powder and a pinch of vanilla. I interrupt the mass so that it becomes dense in consistency. The cream can be used to decorate the dessert.

Custard: English Recipe

The recipe is not easy to prepare. But having tried, you can prepare a gentle cream, your efforts will be appreciated.

This is a very tasty composition, you can make cupcakes or eclair cakes with it, even layer cakes for homemade Napoleon.

Components:

400 ml of milk; 120 gr. Sahara; 60 gr. sl. oils; 1 PC. chickens. egg; vanillin and 1 tbsp. starch.

Cooking algorithm:

1. Kur. mix the yolk with starch and sugar. The components must be heated in a water bath. You need to constantly stir the composition.
2. I pour milk, it is important that the product is fresh and cool. During heating, the milk will curdle, and therefore it will not work to make a cream.
3. I heat until boiling, when the mass is covered with bubbles, the saucepan must be removed from the bath. In the mass you need to add soft sl. butter, stir slowly. Get a delicious filling.

cheese cream

Cupcakes with cheese cream look very impressive, make sure by looking at the photo.

It is worth buying cheese in the store, then let it stand in the refrigerator for a couple of hours so that the mass cools down well before cooking.

Components:

120 gr. sl. oils; 340 gr. tv. cheese; 130 gr. sugar powders; vanillin.

Cooking algorithm:

1. Sl. butter needs to soften at room temperature. Remove the product a few hours before cooking.
2. I beat sah. powder and sl. oil together for 5 minutes. The mass will be thick in consistency. I put TV in it. cheese and vanilla.
3. Components interfere. That's all, the cream is ready for making mini cupcakes for the holiday. Good appetite!

Banana cream with condensed milk

With such a creamy composition, chocolate biscuit goes well. If you decide to make a cream, I advise you to take note of this recipe.

The decoration will have a liquid base, it looks great!

Components:

2 pcs. bananas; 90 gr. sl. oils and condensed milk.

Cooking algorithm:

1. The cream can be made thicker by replacing the condensed milk with sugar. powder or put smaller bananas. Warm sl. I put the oil on the table for 1 hour at room temperature.
2. Condensed and sl. I put the oil in a bowl. I beat with a mixer. The mass should not exfoliate.
3. I mix bananas in a bowl so that the mass becomes a soft gruel.
4. I interrupt with a mixer. That's all the cream is ready to be applied to cupcakes.

• Banana cream may not hold its shape well, as it has a runny texture. I advise you to make it thick and dense by sending it to the refrigerator for 30 minutes. Stir the cream every 10 minutes.
• Be sure to cover the mass with banana cream with special food. film. This is due to the fact that the banana turns black in the air.
• Cupcakes with cheese cream retain their appearance well, and therefore such a treat can be prepared for the future. It will not dry out or deteriorate for several days.
• To make cheese caps for cupcakes, you should take the following. cheese, but you can use the curd composition. It is better to give preference to cottage cheese, as it has an ideal structure for sweet desserts.
• In order to make a cream portion of Cheese, it is worth using sl. the butter is of a soft consistency, but the cheese must be allowed to cool well in the refrigerator. Observing these conditions, it will be possible to make a magnificent cream that remarkably retains its shape.
• Cheese cream composition is perfectly stored in the refrigerator. The mass does not deteriorate for 5 days.
• You need to decorate cupcakes with fruits or frozen berries. Products should be defrosted in advance. Otherwise, the appearance will be spoiled. Taste may also be affected, so it's best to follow my advice.
• A creamy layer for a sweet tooth should be prepared with a double portion of sugar. powder. The recipe allows you to change the proportions of sugar.
• All types of creams are prepared quickly, except for the custard method. Cooking takes up to 20 minutes. You can make a creamy composition before serving cupcakes to the table.
• As a decoration, you can take coconut shavings, grated chocolate or a cherry. Show your imagination by creating a real culinary masterpiece in your own kitchen!

Bake this dessert for your loved ones, make different creams, getting happy smiles of dear guests in return. Is there any better gratitude than their happy faces?

Read more recipes on my website. I am sure that you will discover new desserts that are not at all difficult to prepare at home, even if you do not have much culinary experience behind you! Good luck!

My video recipe

Cupcakes attract not only taste, but also appearance. After all, it is difficult for a sweet tooth to pass by such cakes. If you are planning to make these desserts at home, then you will be interested in learning how to make cheese cream for cupcakes. Now let's look at a few recipes.

Exquisite cream with mascarpone

This is an incredibly delicious cream. And yes, it is very easy to prepare. After manufacturing, it must immediately be applied to baked goods. In order for the cupcakes, the recipe of which we describe, you will need:

• two hundred grams of powdered sugar;
• three hundred grams of cream (fat content over 32%);
• 250 grams of mascarpone.

Making cream at home looks like this:

1. First, mix with the mascarpone sugar.
2. Then whip the cream with a whisk.
3. Then add the cheese mass to the cream. Add spoon by spoon, constantly mixing with a mixer at low speed.
4. So the cheese cream for cupcakes is ready. Now all you have to do is decorate them!

Cream with curd cheese

Now we will tell you how to cook it. The recipe is quite simple. Such a cheese cream for cupcakes turns out to be airy, light, with a delicate texture.

• 340 grams of curd cheese;
• powdered sugar (100 grams will be enough);
• 115 grams of butter.

The preparation of a delicious tender cream looks like this:

1. First prepare the ingredients. To do this, let the butter melt so that it becomes soft. But cottage cheese, on the contrary, should be very cold. Therefore, do not take it out of the refrigerator in advance.
2. Now take a bowl. Add butter, then cheese. Then add powdered sugar.
3. Beat the ingredients with a mixer until smooth (this will take about 6-7 minutes).
4. If you want to make cupcakes more bright and colorful, then add some dyes. For example, for this purpose, you can use berry puree (raspberry, cherry) or cocoa.
5. After adding the dye, mix the mass again. The cream is ready. The easiest way to apply it is with a pastry bag.

Delicious blueberry cream

The cooking process will not take much time. Such a cream can be made in a hurry.

For cooking you will need:

• 350 grams of cottage cheese or soft cottage cheese;
• 2 teaspoons vanilla extract;
• 1 teaspoon vanilla sugar;
• 100 grams of powdered sugar;
• a glass of blueberries;
• 120 grams of butter.

Step by step recipe for making blueberry cream for cupcakes:

1. First, take a deep bowl. Put all the ingredients in it, except blueberries. Then whisk until a mixture with a homogeneous consistency is obtained.
2. Now rub the blueberries through a sieve. Pass the berry puree through cheesecloth to remove the pomace.
3. Next, add three tablespoons of blueberry puree to the curd-creamy mass. Stir. Cream is ready!

Cheese cream with cocoa

This mixture has a pleasant chocolate note. Cream can decorate cupcakes, as well as cakes. After cooking, it can be stored in the refrigerator for up to three days, but it is better to put it there in a closed container.

To make Cream Cheese Cupcakes, you will need:

• 320 grams of sugar;
• 360 ml cream (fat);
• three st. spoons of cocoa;
• a pinch of salt;
• 230 grams of cream cheese (for example, "Philadelphia");
• a teaspoon of vanilla extract;
• a pinch of salt.

Step-by-step recipe for making delicious cream:

1. First, mix the cocoa with the cream in a large bowl (you only need to add a couple of tablespoons). You should end up with a creamy paste.
2. Then put it in the refrigerator for five minutes.
3. Next, add chilled cheese and cocoa to the cream. Beat the mass with a mixer for thirty seconds. Now add sugar, vanilla and salt. Beat until a homogeneous mixture is obtained.
4. Then start pouring the rest of the cream down the wall. In the process, continue to beat the mass. Do not turn off the mixer until the cream becomes homogeneous. It can be used immediately after preparation. It can also be stored in the refrigerator for several days.

Curd cheese version

Such a curd-cheese cream for cupcakes tastes like. It is delicate, airy, light in texture. We can say that such a cream just melts in your mouth. In addition, it is not as high-calorie as, for example, oil.

To prepare this cream, the hostess will need:

• a sachet of vanillin;
• a sachet of thickener;
• three hundred grams of curd cream cheese (for example, Almette);
• 200 ml whipping cream (fat content 38%);
• 100 grams of powdered sugar.

The process of making cream at home:

1. Cool the cream first, then pour it into a bowl. Then add the thickener and start beating with a mixer: first do it at low speed, gradually increasing the speed.
2. Whip the cream for 5-7 minutes until a fluffy thick foam forms.
3. After that, put the cream cheese in another container. Pour in vanilla and sugar. Beat on low speed for about 60 seconds.
4. Now add the cream to the cheese and gently mix the mass. Everything, the cream is ready. It goes well with berries and fruits, so you can decorate cupcakes with them.

Chocolate cream for sweet tooth

It will appeal to those who love chocolate. Note that to prepare such a cream, you need to purchase cream in advance, since they must stand in the refrigerator for at least eight hours.

For cooking you will need:

• 500 ml cream;
• two hundred grams of chocolate (you can use mint);
• 100 grams of powdered sugar;
• three hundred grams of curd cheese.

The preparation of chocolate cream is as follows:

1. Pour 450 ml of cream into a separate container. Start beating them with a mixer at medium speed. Gradually increase the power while beating. The whole process will take approximately 6-8 minutes.
2. After that, add powdered sugar and mix the mass again with a mixer.
3. Then add curd cheese, beat the composition again with a mixer.
4. Then chop the chocolate into a separate bowl.
5. Then take a clean cup, pour the remaining fifty milliliters of cream into it. Boil them in the microwave.
6. Pour hot cream over chocolate. Let it stand for two or three minutes. Then mix the cream with chocolate until a homogeneous thick liquid is obtained.
7. Now add the resulting composition to the whipped cream. Then mix the mass until smooth. Here is the chocolate cheese cream for cupcakes. If you don't have mint chocolate, then use plain milk chocolate without any additives. You can add grated mint (a few leaves) to the mixture.

Cupcakes with cheese

Now consider the recipe for cupcakes with cream cheese. These products will not be sweet, but will appeal to those who love cheese. Preparing cupcakes with such a cream is quite simple. These salty mini-cakes will decorate any table - both festive and everyday.

For cooking you will need:

• cream and hard cheeses (150 grams each);
• two eggs;
• two tablespoons of sour cream (medium fat);
• 50 ml of vegetable oil and milk;
• two cloves of garlic;
• half a teaspoon of baking powder for dough;
• 150 grams of flour;
• ten grams of parsley;
• ¼ teaspoon of salt.

We prepare cupcakes according to the following scheme:

1. First of all, mix sunflower oil and eggs with milk. Whisk the mixture with a whisk.
2. Next, in another container, mix the dry ingredients - salt, flour and baking powder.
3. Now combine both mixtures and mix thoroughly.
4. Then grate the cheese on a grater (large). Add it to the dough, not forgetting to mix everything thoroughly again.
5. Spoon the batter into the molds. Bake in preheated oven for about thirty minutes. Check the readiness of products with a match.
6. During this time, you can prepare cheese cream for cupcakes. Take a bowl, put finely chopped greens, sour cream, cream cheese and chopped garlic into it.
7. Now use a blender and mix the mass thoroughly, beat until creamy. Then decorate them with products that have been baked during this time.

Small cupcakes the size of a coffee cup quickly conquered the whole world, but if a novice housewife can make biscuit dough, then cupcake cream is a more difficult task. What should it be like and what options, according to professionals, are the most successful?

How to make cream for cupcakes

The right mass for decorating cupcakes should be dense - otherwise it will soak the pastry, make it wet. The fastest cream is ordinary whipped cream in a can that retains its shape after cooling. However, they are not always available, and the composition of the store product makes you think several times. Professionals recommend making your own cream for cupcakes by choosing one of the traditional recipes. All of the options below require refrigeration before serving. In some cases, not the cream itself is sent to the refrigerator, but the dessert already decorated with it.

Step by step video recipe

Ideal for connoisseurs of American cuisine: cream cheese for cupcakes, if desired, can also be used as a filler for cheesecake. After 5-6 hours after being placed in the refrigerator, it becomes dense, perfectly holds the given shape. Cream cheese, which is the main ingredient, is difficult to replace - apart from the classic Philadelphia, nothing will give a traditional taste. In its absence, it is better to find another recipe for cream for cupcakes.

• Philadelphia cheese - 185 g;
• powdered sugar - 110 g;
• butter - 45 g;
• vanilla essence - 1/4 tsp

1. Remove the Philadelphia from the refrigerator, warm to room temperature to make the whipping process easier and faster.
2. The mixer nozzles are plastic spatulas: they will not clog the mass, but leave it airy. Beat cheese and soft butter on medium speed, add vanilla essence, carefully add powdered sugar.
3. When the consistency is smooth, refrigerate and place in a piping bag to squeeze onto cupcakes.

If this cream is put in a hot oven for a few minutes, you will get meringues or meringues - airy crispy cakes. In a non-thermally processed form, it is rarely used, since the basis of the cream is raw egg whites. In order to reduce the likelihood of Salmonella contamination, professionals recommend warming up the mass during whipping. So you get a custard protein cream.

• chicken eggs - 3 pcs;
• clean drinking water - 50 ml;
• granulated sugar - 100 g;
• citric acid - 1/4 tsp;
• butter - 155 g;
• fruit puree - 2 tbsp. l.

1. Break the eggs and separate the whites into a dry cold bowl, put it in a large bowl of water. Beat with a mixer until a dense foam, when the water under the proteins is heated.
2. Gradually add sugar and citric acid, continuing to work with a mixer. Add soft butter in pieces there, pour in water and do not beat, but stir.
3. When the sugar dissolves, remove the bowl from the stove. Let the mixture cool and beat gently to get a thick and perfectly smooth mass. Enter the fruit puree, mix again and decorate the cupcakes.

If you like the traditional top of whipped cream the most, you can make your own. The only drawback of such a cream is the inability to keep a given shape, so they will have to be eaten very quickly. It is undesirable to store cupcakes with whipped cream even in the refrigerator for more than a day: they will become wet and spoil quickly.

• fatty (33-35%) fresh cream - 300 ml;
• vanillin - 1/4 tsp;
• powdered sugar - 1 tbsp. l.;
• liquid food coloring - 1 tsp.

1. Chill the cream before whipping. Do the same with the bowl, but it is advisable to place it in the freezer.
2. With a mixer on medium speed, beat the cream with icing sugar and vanilla until it begins to thicken.
3. Enter food coloring, which is easy to replace with berry juice in the same volume, mix the creamy mass with a spatula, start laying out on cupcakes.

With mascarpone

Cream cheese, which is the basis of the famous Italian dessert "Tiramisu", gives a very delicate taste that does not require sweeteners, a dense texture. In the classic version, mascarpone cream for cupcakes consists of only the cream cheese itself and heavy cream. In order to reduce calories, take curd cheese instead of mascarpone. For a more interesting taste, you can pour amaretto or any liquor into the mixture.

• mascarpone cheese - 280 g;
• cream 33% - 210 ml;
• amaretto or cream liqueur - 1 tsp

1. It is recommended to whip the cream with a whisk, not a mixer. Put the mascarpone into a large bowl and mix with a spatula until it becomes a soft creamy mass.
2. Combine the cheese and cream, with a mixer at the lowest speed, bringing them to a thickening, pour in the amaretto in the process. If you don't want to use alcohol, use vanilla essence or add a pinch of vanilla sugar.
3. You can immediately decorate the cupcakes with the resulting cream, but after that you need to send them to the refrigerator so that the elegant hat freezes.

Chocolate filling for cupcakes

The mass prepared according to this recipe is multifunctional: it can be used as a classic external cream and as a filler. In the latter case, it will remain soft even after cooling, and a little more milk is allowed in its composition - in the volume indicated below. If you want to cover the cupcakes with the finished mass, and not fill it, reduce the proportion of milk by 30-35%. Chocolate cream for cupcakes can be prepared with cocoa in the same amount, and it is better to take pure chocolate for the filling.

• fresh milk - 95 ml;
• butter - 30 g;
• dark chocolate - 110 g.

1. Grind the chocolate with a knife, pour into a large bowl and put it in a water bath.
2. Pour in the milk and put in the soft butter. Heat the mixture and mix gently - you should get a homogeneous, not too thick consistency.
3. Cool it to 40 degrees and fill the cupcakes through the hole on the side: this is most conveniently done with a regular medical syringe for 3 cubes.

lemon cream

Delightful fresh sourness, amazing aroma are the main reasons for the popularity of this cream. If desired, it can be added not only to cupcakes, but also to any other baked goods: for example, pancakes. The product keeps well in the refrigerator if placed in a glass container with a tight-fitting lid, but professionals still recommend preparing lemon cream clearly for one use. The ingredients listed below are for 10 cupcakes.

• honey - 2 tbsp. l.;
• lemon - 2 pcs.;
• butter - 30 g;
• chicken egg - 1 pc.

• Collect the zest from the lemons, combine it with liquid honey. Drain the juice obtained from their pulp there.
• After an hour, strain the liquid, add the beaten egg and butter to it, boil until the mixture begins to thicken.

Cupcakes with custard

One of the most difficult recipes, the result of which can also be used as a filling for cupcakes, and not just a top coating. The finished mass will be dense, tender, very oily, oily. Napoleon cake and eclairs are prepared with it, but it requires special care and accuracy. However, this cupcake cream recipe requires special care and accuracy.