Cupcakes decorated with sweets. Delicious cupcakes. How to decorate cup cakes. Cupcakes - delicious and beautiful recipe with photos

How to make cupcakes recipe decoration - a complete description of the preparation so that the dish turns out very tasty and original.

I have long wanted to take a pastry course. Although, it seems, why? All the information is on the Internet, but the tricks and nuances, and most importantly, the atmosphere cannot be replaced by a computer and the Internet. And now the dream has come true. So expect a series of delicious pastry master classes. School started with cupcakes. The recipe is not complicated, but with large variations.

What are cupcakes? These are small cupcakes from biscuit dough with filling inside and a cream cap on top.

Based on the classic dough recipe, we were immediately shown how to prepare a chocolate and lemon version. They gave me two options for cream and three recipes for curd. For those who don’t know, kurd is a filling made from berry juice.

Let's prepare:

• Butter 82.5% - 180 g
• Sugar – 180 g
• Selected eggs – 2 pcs. (120 g)
• Flour - 180 g
• Baking powder – 2 tsp.
• Milk – 5 tbsp.
• Vanilla sugar – 1 tsp.

How to cook:

• Beat the softened butter and sugar with a mixer at low speeds, gradually increasing the speed. We get a lush oil mixture

• Break the eggs one at a time and knead until smooth each time.

• Mix flour with baking powder and sift into a bowl. Stir with a spatula until smooth

• Pour in warm milk. This must be done in order to ready-made cupcakes were soft and airy. If you don't do this, the cupcakes will turn out a little dry. Instead of milk, you can use cream or kefir
• Mix lightly with a spatula and finally beat with a mixer. Let's get tender and soft dough. This is a classic base. We also prepared chocolate and lemon dough based on it.

• Place into molds. There are two ways. You can fill out 2/3 of the form or ¾ of the form. In the latter case, the biscuit cap will rise too much above the capsule
• It is better to spread using two spoons. The dough is thick and flows very lazily from the spoon, so it needs help. With the help of the second spoon we will do this

• Place the cups on a baking sheet, heat the oven to 180 degrees and bake the cupcakes for 20-25 minutes. Check the skewer no earlier than 20 minutes.
• While the cupcakes are baking, prepare the curd for the filling using berry juice. You can take absolutely any berries - cherries, currants, cranberries. I have lingonberries. Back in the fall, I pureed it with a blender, divided it into portioned containers and froze it.

For Kurd:

• Fresh or frozen berries – 100 g
• Sugar – 100 g
• 2 selected eggs (or 100 g yolks)
• 1-2 tbsp. butter

The cooking process is similar to custard with milk, but instead we will use berry juice.

• Mix the berry mass, sugar and eggs in a saucepan

If you are doing this for the first time, it is better to take yolks, because with them the likelihood that lumps will appear or everything will curl is much lower.

• Place the ladle on low heat and stir continuously with a spoon so that the mixture does not curdle. When the curd begins to thicken, you can change the spoon to a whisk and continue stirring. We wait until bubbles appear on the surface, turn off
• Then strain from various lumps and berry skins and add 1 or 2 tbsp. spoons of butter. Oil temperature is not important. And the number of spoons depends on the thickness of the resulting mixture. If the mixture is thick, then one is enough. After the curd has cooled, it will be twice as thick. Place in the refrigerator to cool.

Now it’s the turn for the fluffy hat. We will prepare cheese cream for her. It is thick, holds its shape well and is suitable for various desserts.

For cream cheese:

• Curd cheese – 200 g
• Butter – 100 g
• Powdered sugar – 50 g

We take cream cheese. There are several popular brands used by confectioners. This is Hochland, Cream Cheese, Almette

• Softened butter mix the powder with a spatula so that it does not scatter all over the kitchen, and only then beat it with a mixer

• Add cottage cheese, mix again with a spatula, and finish with a mixer. The cream turns out very thick; store it in the refrigerator.

Assembly

• In order to make a depression for the filling, there is a special device. But if you don’t have one (like me), then you can easily make do with improvised means.
• Using a regular knife, cut out a cone-shaped indentation in the middle of half the cake.

• Put the filling inside

• Fill a disposable bag with cream cheese. We take the nozzle closed or open star, rose, diameter from 1.5 to 2 cm.

The cream must be taken out of the refrigerator in advance and given the opportunity to warm up, but not to float. Since it is very thick, it is difficult to plant when cold, and the flowers produced from it have torn edges.

How to plant caps, see the video at the end of the article.

Chocolate cupcakes with chocolate ganache topping

Lately I really like chocolate desserts. For example, chocolate cakes, which I already wrote about earlier.

For the dough, take the products from the previous recipe, only at the very end add 3 tbsp. cocoa. It can be replaced with melted chocolate. But with powder the taste and smell are more intense.

For the chocolate ganache filling:

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

Preparation:

• We take the cream that is intended for whipping. I don’t recommend taking a smaller percentage; you won’t get the desired result.
• Heat the cream in a saucepan, almost bring it to a boil, but do not boil
• Pour hot cream over the pre-broken chocolate for a few minutes until the chocolate dissolves.
• Stir until smooth and refrigerate for a few minutes to set.

Chocolate ganache for hats:

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

Preparation:

• Pour the cream into a thick-bottomed bowl and bring to a boil. Do not boil under any circumstances, as soon as a few bubbles appear, turn it off
• It is better to take confectionery chocolate (it comes in drops). If not, then break the dark or milky one into pieces. White chocolate This cream is absolutely not suitable for this cream.
• And pour in the cream, help it dissolve, stirring with a spatula
• Cover the container with cling film end to end. This is required so that the surface is not covered with a film.
• Let cool on the counter a little, and then put it in the refrigerator for a couple of hours.

Ideally, make the ganache the day before and let it sit overnight in the refrigerator.

• Beat the ganache at low speed. It is important. It may take a lot of time, but if you increase the speed, the cream may curdle and you will have to start all over again.
• The last step is to remove the center, add the filling, deposit the cream cap and decorate.

Mini cupcakes in paper molds with banana filling

If you have guests on your doorstep and you don’t know what to treat them with, I suggest quick option muffins with banana filling.

Products:

• Flour – 200 g
• Milk – 150 g
• Sugar – 150 g
• Eggs – 2 pcs.
• Butter – 100 g
• Baking powder – 10 g
• Pinch of salt
• Banana – 2 pcs.

Preparation:

• Beat softened butter with granulated sugar. Add eggs one at a time, a pinch of salt and baking powder and beat thoroughly

• Sift the flour and mix until smooth, pour in the milk and mix thoroughly. It turns out a thick lazy dough

• Cut the bananas into pieces approximately 0.7 mm thick

• Place silicone or paper molds on a baking sheet and spoon the dough into them. Place a piece of banana on top and press it into the mixture. Bake in a preheated oven at 180C for 25-30 minutes

• The baked goods have risen. Cool and decorate with cream.

Delicious cupcakes with mascarpone cheese cream in the oven

Some people find cream cheese heavy and prefer using mascarpone cheese in desserts.

Let's prepare for the test:

• Eggs – 2 pcs.
• Granulated sugar – 100 g
• Flour – 120 g
• Curd cheese – 120 g
• Butter – 100 g
• Powdered sugar with vanilla – 80 g
• Soda – ¼ tsp.

Preparation:

• Melt the butter in a saucepan or microwave (do not overheat)
• Mix flour and soda

• In a large bowl, combine sugar, powdered sugar and two eggs and beat with a mixer on low speed. Add the melted butter and mix again

• Add cream cheese to the mixture and beat again with a mixer
• Sift the flour into the bowl and finally knead the dough.

• Place into molds using a disposable bag. Can be spooned to two-thirds of the capsule height

• Place in the oven (preheated) at 180C for 20 minutes. Cupcakes need to rise

While they are cooling, prepare the cream:

• Mascarpone cheese – 300 g
• Powdered sugar – 100 g
• Cream – 33%

Mascarpone cheese and cream should be well chilled. Beat the powder with Mascarpone for a minute.

Pour in the cream in portions and continue whisking until a thick consistency is obtained. At this stage, if desired, you can add dye.

Place the cream in a pastry bag with a rose tip and decorate the top of the dessert with a beautiful cap.

Vanilla cupcakes with lime curd and meringue from Andy Chef

The lemon flavor brings summer lightness and freshness to the dessert, and the delicate cream does not weigh down the cupcake, but maintains a balance between the lemon curd filling and the soft texture of the dough.

You will need for the test:

• Flour – 190 g
• Butter 82.5% - 100 g
• Sugar – 220 g
• Eggs – 2 pcs.
• Lemon (for juice and zest) – 1 pc.
• Sour cream or yoghurt – 125 g
• Baking powder – 1 tsp.

Preparation:

• Mix flour with baking powder. And no matter how strange it may sound, mixing must be done thoroughly using a whisk, the quality of the final product depends on this
• Soften the butter until melted and combine with sugar in a separate bowl. Beat well
• Add the eggs one at a time, remembering to mix thoroughly each time.
• Take sour cream (10% fat) and stir into the mixture. It will give the biscuit lightness and airiness. Add 1-2 tbsp lemon juice and lemon zest to it

We take only the yellow part, the white part will add bitterness to the finished product

• The final step is to mix in the flour and baking powder. Do it in several approaches and mix thoroughly each time.
• Place in molds and bake in the oven at 170C for 20-25 minutes. The amount of time depends on the size of the molds. The smaller they are, the shorter the baking time.
• While the cupcakes are cooling, prepare the lemon curd.

For lemon curd you will need:

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

Preparing cupcake filling:

• Combine the juice, sugar and eggs in a saucepan and place on low heat. The mass must be stirred continuously. Otherwise, the protein may curl and burn, and then you will have to start all over again
• The mass should thicken, and after a few bubbles appear, remove from heat.

• Strain out any lumps and add butter. See for yourself the quantity. If you see that the mass is not thick enough, add more oil. But keep in mind that when it cools, the curd thickens almost twice

• Place the cooled curd filling inside the cupcake and pour cream on top

Meringue cream:

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

This cream holds its shape perfectly and is suitable for decorating cakes and small pastries. If you leave cupcakes with a meringue top in the open air, the edges will become weathered - in this form they are convenient to transport. If stored in an airtight container, the hat will remain soft and snow-white.

• Separate the whites from the yolks. If desired, you can make meringue from the proteins.
• We will need a structure for a water bath. In the top saucepan, combine the egg whites, sugar, corn syrup, water and lemon juice.
• Without removing from the structure, we begin to beat the contents of the bowl with a mixer at low speed until the sugar crystals are completely dissolved
• As soon as the crystals have disappeared, increase the speed of the mixer to maximum and beat for five minutes. The mass should increase at least three times. Remove from heat and beat for another 60 seconds.
• You can store it in the refrigerator for a couple of days. Place in a pastry bag and decorate the vanilla cupcakes with a fluffy top.

How to make juicy red velvet cupcakes with kefir at home

The dessert is bright and juicy, even aggressive. Great for romantic dinner and for Valentine's Day.

Products:

• Flour – 220 g
• Sugar – 180 g
• Kefir – 180 ml
• Vegetable oil – 120 ml
• Eggs – 2 pcs.
• Baking powder – 2/3 tsp.
• Soda – 2/3 tsp.
• Cocoa powder – 10 g
• Red gel dye – 1 tsp.

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

• Beat eggs with granulated sugar until fluffy. Add a bag of vanilla sugar and coloring. Stir thoroughly. The mass turns out to be a rich red color.
• Heat the kefir a little and add baking soda to it, stir.
• Sift flour together with baking powder and cocoa powder
• When the soda goes out, pour in vegetable oil and mix
• Pour the kefir mixture into the bowl with the eggs, and then the flour mixture in portions. Knead smooth dough
• Fill the paper capsules two-thirds full and bake in the oven at 180C for 20-25 minutes. They should rise well, check with a dry skewer
• To make the filling, remove the inside of the cake. This can be done using a plunger - a special device, a knife, or push the nozzle inward with the back side and pull it out. A recess is formed, which we fill with filling.
• We make a hat from any cream, decorate it with red sugar sprinkles or biscuit crumbs.

Video on how to make caps on cupcakes

Difficulties may arise when decorating a hat, but how to do it? Which nozzle to take, how to use it. Watch the video, and perhaps some of the questions will disappear by themselves. It shows the use of various attachments and mastic as an element of decoration.

I advise you to prepare meringue cream from 100 g of protein and 100 g of sugar and practice placing beautiful caps with various attachments. This cream is inexpensive and lightweight - perfect for working out.

How to decorate cupcakes beautifully

Decorating cupcakes requires attitude and an artistic approach. Think in advance about what you will use to prepare the biscuits, what fillings to make, and from here you can dance and come up with ideas for decoration. If you have lemon cupcakes with lemon curd inside, it would be appropriate to use lemon zest in decoration instead of sprinkles or marmalade.

I have prepared various decoration ideas for you. Get inspired and create your own masterpieces of culinary art.

Rules for getting perfect cupcakes

For getting perfect cupcakes, you need to know a number of rules. Let's look at them:

1. You can beat the dough with a whisk or even a fork, but only with the help of a mixer will it turn out fluffy and voluminous
2. We take food room temperature, otherwise, for example, if you add cold eggs to the butter, it may curdle
3. Baking oil should be of excellent quality 82.5%, otherwise the taste of the finished dish will suffer
4. It is better to take reinforced capsules for cupcakes, with a so-called skirt. In this case, they can be placed tightly on a baking sheet without fear that the form will spread under the pressure of the dough. If you take a corrugated mold, then when baking in the oven it must be placed in special silicone or metal molds that will not allow them to spread
5. For the curd cream, be sure to use powdered sugar, not sugar. Otherwise, the crystals will not have time to dissolve, and the taste will not be very pleasant.

I shared cupcake recipes with you, I really hope that you will try to make this delicious and delicate dessert. Next week we will be making a new dessert. Which? Subscribe to updates and stay up to date with news on our blog.

Some people think of a cupcake as a cupcake that's baked in a cup. It happens, but today cupcakes mean airy cakes with cute creamy caps of different colors.
These desserts are the size of a tiny coffee cup, so they are called “drip” in English. Cupcake recipes are varied and on the Internet there are an unimaginable number of options for preparing them, and one master class is not like the other. Now let's talk about the most interesting and delicious ones.

Timeless classic

Cupcakes are one of those baked goods whose ingredients are always in the kitchen cupboard. They are easy and simple to prepare at home. Maybe that's why they have become so popular lately.

Required Products

To make cupcakes according to the classic recipe we will need:

• 100 g butter
• 200 g flour
• 150 g sugar
• 2 eggs
• 120 ml. milk
• 1.5 tsp. baking powder or soda
• a little salt and vanilla to taste.

Trick: in order for the cakes to turn out airy, all ingredients for the dough must be at room temperature!

We will decorate the dessert with butter cream, for this prepare:

• 200 g butter
• 200 g sugar
• 5 eggs
• 1 tablespoon lemon juice

If you want to make the hats colorful, you will need food coloring. I like to use Americolor brand (gel), just one drop is enough to get the color.

Classic cupcakes: master class

1. Turn on the oven at 180 C.
2. Start preparing the dough by thoroughly creaming soft butter and sugar. The mass should be airy and fluffy.
3. Add the eggs, salt and vanilla to the cup. Whisk thoroughly.
4. Pour in the milk, add baking powder and flour. Mix everything until smooth. Follow the recipe and be careful not to over-flour, otherwise the cake will not rise properly.
5. Now you can pour the dough into molds and place in hot oven.

Cupcakes are baked for about 30 minutes; you can check for doneness with a wooden stick.

You will like delicious and aromatic Madeleine cookies just as much as cupcakes, take note of the recipe!

1. In order to prepare the cream, you need to separate the whites from the yolks.
2. In a small metal cup, mix the whites with sugar and keep the mixture in a water bath until the sugar is completely dissolved (literally a couple of minutes). In this case, the mixture must be constantly stirred.
3. Add lemon juice to the whites and beat the mixture until snow-white peaks form.
4. Add softened butter to the cream, one tablespoon at a time, without ceasing to beat the mixture.
5. Divide the cream according to the number of flowers, add food coloring and put everything in the refrigerator for an hour.
6. Remove the finished cupcakes from the oven, cover with a towel and let cool slightly.
7. Decorate the dessert using a pastry syringe.

Cupcake assortment: multi-colored variations

There are many cupcake recipes to suit every taste and budget. Let's take a look at the most popular options that you can easily prepare with your own hands.

Chocolate

The recipe for chocolate cupcakes differs from the classic one only in that 30 g of cocoa powder should be added to the dough. But the cream will be different. For it you will need:

• 150 g sugar (powdered sugar can be used)
• 100 g butter
• 35 g cocoa

Beat the sugar well with the butter and cocoa powder. Mix everything thoroughly until the cream becomes smooth and shiny.

Chocolate cupcakes from the oven:

Additionally, you can sprinkle the cream caps of the baked cupcakes with chocolate chips.

Merry orange

Prepare the dough according to standard recipe, but add the zest and juice of two large oranges.
As a cream, you can use cream cheese based on Mascarpone curd cheese, which is given below in the recipe for curd cupcakes, but add 1-2 drops of gel coloring to the cream for color, decorate with multi-colored confectionery sprinkles or small candies, like M&M’s.

With boiled condensed milk

I wonder if the American, from whose country the recipe for this dessert came to us, will be surprised when he tastes a cupcake with boiled condensed milk. Such a delicacy is unlikely to be prepared in any other country besides Russia.
You need to add about 20 g of cocoa to the cupcake dough for a beautiful color. And the recipe for the cream has long been known to every Russian housewife: beat a can of condensed milk with a stick of butter.

To prevent your delicacy from becoming cloyingly sweet, the amount of sugar in the dough can be reduced.

Curd

Baking with cottage cheese is not only healthy, but also more tender. For cottage cheese cupcakes in classic dough add 130 g of cottage cheese. Choose a product that is not very fatty or completely low-fat, as there is enough oil in the recipe.

The cream will be exquisite, you will need:

• 300 g Mascarpone cheese
• 100 g butter
• 100 g powdered sugar

Beat the mascarpone with powder and butter and put it in the refrigerator for a while. A dessert with such cream instantly melts in your mouth.

Cream for cupcakes that holds its shape well - in this article I have collected all the recipes for creams that are perfect for cupcakes.

Carrot

Baking with carrots is not always received with a bang. The carrot flavor takes away from the flavor of the dish itself and few people like it, but carrot cupcakes are a delicious exception to the general rule. This recipe differs from the classic one not only in the cream, but also in the composition of the dough, so there is a separate master class for it.

Required Products

For the test you will need:

• 3 eggs
• 350 ml. vegetable oil (it is important that it is odorless)
• 40 ml. yogurt without sweeteners
• 400 g sugar
• 400 g carrots
• 50 g finely chopped pineapples
• 100 g dried fruits
• 100 g nuts
• 440 g flour
• 2 teaspoons baking powder
• Cinnamon, ginger to taste

Pineapples can be used either fresh or canned. They can also be replaced with apricots or peaches.

For cream:

• 350 g curd cheese
• 120 g butter
• 100 g powdered sugar
• Vanilla to taste

Cooking sun on a plate

Carrot cupcakes are different from classic ones. The recipe contains some ingredients that were never found in plain brownies. But the cooking process itself is simple.

• Turn on the oven at 160 C.
• Peel the carrots and grate on a coarse grater. Squeeze out the juice, we only need the pulp.
• Beat three eggs, yogurt, vegetable oil, sugar, dried fruits, nuts and pineapples into the carrots. Mix everything thoroughly.
• Add baking powder and seasonings to the mixture to taste, and then add flour exactly according to the recipe.
• Stir the dough and pour into molds.
• The molds should be filled no more than ¾ full, as cupcakes rise well in the oven.
• Bake the dessert for 20-25 minutes.
• To prepare the cream for carrot cupcakes, you need to beat soft butter, add very cold cream cheese, sugar and vanilla extract. You can add food coloring.
• Decorate the finished cupcakes with cream and sprinkle with brown sugar.

Cupcakes - simple and delicious dessert, which is easy to prepare and a pleasure to try. These cakes will be a great addition to a regular tea party, and thanks to the variety of recipes, your household will not get tired of these pastries for a long time.

I recorded a video recipe for you on how to make vanilla cupcakes with cream cheese. Hope you like it!

I will be happy to answer any questions about the recipe. Share photos of the cupcakes you made!
When adding a photo to Instagram, include the tag #pirogeevo or #pirogeevo so that I can find photos of your cupcakes online and admire them. I will be very pleased!

Interior decor

Cupcakes appeared here recently, but are gaining more and more popularity as the main decoration. festive table. It's time to get acquainted with the best recipes for decorating this dessert.

Let’s immediately clarify the use of Anglicism: cupcake - this is a very special type of cupcake, literally a small cake, the size of a cup. But, despite its modest size, it has all the characteristic features of cakes: a classic cupcake tender dough covered with a generous portion of cream and festively decorated.

There are a lot of recipes for cupcakes; entire cookbooks and food blogs are dedicated to them (mostly, however, in English). Everyone will find a dough recipe to their liking. Having chosen and prepared the cupcakes themselves, often a short and uncomplicated process, the question arises: how to decorate them? And this is where the greatest scope for creativity lies!

Butter cream for cupcake

Suitable for: for connoisseurs of classics

Typically, cupcake frosting is made from butter, powdered sugar, vanilla (vanilla extract or essence) and milk. Buttercream is the most traditional decoration for cupcakes, as well as for full-size cakes. The taste of this type of cream is creamy, rich and very sweet. The cupcake frosting is very easy to make and holds its shape well.

Ingredients for Vanilla Cupcake Buttercream (makes 12 cupcakes):

• 250 g butter;
• 575 g (about 4.5 cups) powdered sugar, sifted;
• 1/4 cup milk 1 vanilla bean (only the seeds are needed), can be replaced with 1 teaspoon vanilla extract or a few drops of vanilla essence;
• gel food coloring (optional).

Preparation:

30 minutes before cooking, remove the butter from the refrigerator. In a large bowl, using a mixer, beat the butter on medium speed, gradually adding the powdered sugar. When about half of all the powder remains, add milk and vanilla; then add the remaining powder and beat until light and fluffy. Place the cupcake cream in a piping bag and decorate the cupcakes.

Cupcake cream from cream cheese

Suitable for: cheesecake fans

This type of cupcake cream differs from the previous one in its lower fat content and richer taste, most reminiscent of traditional American Pie cheesecake. It keeps its shape exactly the same as butter cream, and is also very easy to prepare.

Ingredients for cream (for 12 cupcakes):

• 170 g cream cheese at room temperature;
• 50 g butter at room temperature;
• 1 1/2 teaspoons vanilla extract (can be replaced with a few drops of vanilla essence);
• 2 1/4 cups powdered sugar.

Preparation:

• Using a mixer on medium speed, beat the cream cheese and butter until smooth.
• Add vanilla extract or essence. Gradually add powdered sugar and continue beating until smooth.
• Cool, then use a pastry bag to pipe the frosting onto the completely cooled cupcakes.

Cream meringue for cupcake

Suitable for: for those who are not afraid of difficulties

Meringue is a dense, not too sweet cream, which is based on: granulated sugar, egg whites, butter, vanilla extract (or essence) and salt.

This type of cupcake cream is somewhat more difficult to prepare and takes more time. However, it is also the most versatile. You can add anything you like to the meringue: melted chocolate, zest, flavorings, crushed nuts, and it holds its shape perfectly!

Ingredients for meringue cream (for 12 cupcakes):

• 3 egg whites at room temperature;
• 1/4 cup water;
• 1 cup of sugar;
• 1/4 teaspoon cream of tartar (can be replaced with a pinch of citric acid);
• 170 g butter, remove from the refrigerator 30 minutes before cooking;
• 1/2 tablespoon vanilla extract (can be replaced with a few drops of vanilla essence);
• food coloring (optional).

Preparation:

• Pour the egg whites into a deep bowl (note that it must be completely dry and clean)
• Combine water and sugar in a small saucepan and cook over medium heat, stirring occasionally, until the sugar has dissolved (the temperature of the mixture should reach approximately 118-120 degrees.
• While the sugar syrup reaches the desired temperature, you can begin to beat the egg whites. Add cream of tartar and beat until stiff peaks form.
• Add the finished syrup to the whites, beating them at medium speed. Do not turn off the mixer until the mixture has cooled (this may take 20-30 minutes).
• Once the egg white mixture has cooled, gradually add the softened butter. The mixture will fall, but as you beat it it will become smooth and homogeneous again. If you cannot beat the mixture again, place it in the refrigerator for 10 minutes and continue beating again.
• Add vanilla extract, strawberry puree and coloring to the cupcake cream and mix thoroughly. Place the mixture in a piping bag and decorate the cupcakes.

Whipped cream

Who is it suitable for: for those who don't want to spend a lot of time cooking

Light, fluffy whipped cream is the easiest cupcake topping to make. However, they should be used only immediately before serving: compared to other types of cream, cream holds its shape extremely poorly.

Ingredients for whipped cream (for 12 cupcakes):

• 1.5 cups heavy cream (chilled)
• 2 tablespoons vanilla sugar (or regular sugar)
• 0.5 teaspoon vanilla extract (a little more if you didn't use vanilla sugar)

Preparation:

• Chill the stainless steel bowl in the freezer for 5 minutes (or in the refrigerator for 20 minutes).
• Whip the cream in a chilled bowl until it begins to thicken. Gradually add sugar, one tablespoon at a time, and continue beating until stiff peaks form.
• Add vanilla extract to the cream and beat thoroughly until smooth (do not beat too long; the texture of the cream may become grainy).

Suitable for: for chocolate lovers

Ganache is a mixture of melted chocolate (bitter, dark, milk, white) and heavy cream. You can add liqueurs and various flavorings, ground nuts to the ganache.

Ingredients for ganache (for 12 cupcakes):

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

Preparation:

• Bring the cream with molasses or honey to a boil.
• Finely chop the chocolate, place it in a wide dish and pour hot cream over it. Gently stir melting chocolate and cream with a spatula until smooth.
• Place the ganache in the refrigerator until it is cool enough to hold its shape.

Suitable for: for those who want to use their creative potential

With the help of mastic, you can both evenly cover cupcakes and create countless volumetric decorations: from colors and patterns to entire compositions, including figures of animals, people, buildings... In general, it all depends only on your imagination.

Ingredients:

• 90-100 g marshmallows (one pack of marshmallow candies);
• 1 tbsp. a spoonful of lemon juice or water;
• 1-1.5 cups of powdered sugar.

Preparation:

• Add a tablespoon of lemon juice or water to marshmallow candies and heat in microwave oven(10-20 seconds) or in a water bath until increased in volume.
• Add food coloring (optional) to the mixture and mix well.
• Start adding powdered sugar into the mixture in small portions and stir the mixture with a spoon or spatula.
• As soon as it becomes difficult to mix the mixture with a spoon, place it on a table sprinkled with powdered sugar and, continuing to add powdered sugar, knead until the mixture stops sticking to your hands.
• Wrap the resulting mastic in cling film (the film should fit tightly on all sides to the mastic so that air does not get inside the bag) and put it in the refrigerator for about 30 minutes.
• Mastic is ready for your creative experiments!

Evgenia Golovanova, editor-in-chief of the culinary magazine Sweet art, shared the best ideas for decorating a cupcake.

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Cupcakes- sweet and soft cakes, decorated delicate cream. This is the perfect addition to tea or coffee.

I learned how to make my own vanilla cupcakes at home a long time ago. My friend taught me this. I like that the ingredients needed are the simplest, those that can always be found in the kitchen or at the nearest store. And the process is quite fast.

So that you can make cupcakes for your family, I will share with you a classic recipe with step-by-step photos for preparing this dessert at home.

• Cooking time: 45 min.
• Inventory and kitchen appliances: mixer, deep bowls, cupcake molds (paper or silicone).

Required Products

Dough:

• butter- 80 g;
• sugar- 100 g;
• eggs- 2 pcs.;
• flour- 150 g;
• baking powder- 1 tsp;
• salt- 1 pinch;
• milk- 50 ml;
• vanilla sugar.

Cream:

• eggs (whites)- 3 pcs.;
• sugar- 120 g;
• butter- 170 g;
• vanilla extract- 1 tsp.

How to make cupcakes at home: step-by-step recipe

Before making delicious homemade cupcakes, I recommend taking the butter out of the refrigerator, cutting it into small pieces and leaving it at room temperature for two hours. During this time it warms up and becomes softer.

The largest cupcake was made in the city of Washington. He weighed a little more than 555 kg. 250 kg of cream was needed for decoration.

1. First of all, mix soft butter, sugar and vanilla sugar in a deep bowl. The most convenient way to do this is with a mixer, which needs to be set to high speed.
   
2. Then, add two eggs alternately into the finished fluffy mixture.
   
   In this case, you need to constantly continue to thoroughly whisk all the ingredients.
   
3. In a separate deep bowl we will mix dry ingredients. Pour flour, baking powder and salt into it. Stir until the ingredients are evenly combined.
   
4. Then he will fold the dry ingredients into the liquid ones. Add half of the dry ingredients to the egg-cream mixture and mix thoroughly using a mixer set to low speed.
5. Next, pour in 50 ml of milk and stir until smooth.
   
6. Add the remaining half of the dry ingredients.

The cupcake batter is ready! It should turn out tender, creamy, similar in consistency to thick sour cream.

For baking, I usually use a metal mold for 12 servings; I additionally place special purchased paper molds in the cells. I also sometimes use small silicone cupcake molds. You can choose the option that is more accessible and convenient for you to use.

Place our dough into baking pans.

For one cupcake, about one tablespoon of batter is enough. Be aware that the form should be no more than three-quarters full. After all, the dough will still rise, and if there is too much of it, it will simply leak out of the molds and the cupcakes will no longer turn out as beautiful and neat as we would like.

Place the molds with the dough in the oven for 20 minutes and bake at 170 degrees. After this time, check the readiness of the baked goods using wooden stick. Pierce the cupcake with it. If the baked goods are ready, you will take out the stick dry. If there is still sticky dough on the skewer, put the cupcakes in the oven to bake for a few more minutes.

Take the finished cupcakes out of the oven, let them cool for a couple of minutes, and then remove them to a wire rack or other surface and leave them to cool completely.

Watch your oven. If the tops of your cupcakes crack while baking, lower the baking temperature a little next time.

We will decorate the completely cooled baked goods with cream.

How to beautifully decorate and serve cupcakes

Cupcakes differ from ordinary cakes and cupcakes in that they are decorated cream cap. There are many recipes for such creams, but I will share with you my favorite recipe for protein-butter cream, which holds its shape perfectly and is great for decorating cupcakes.

1. To prepare the cream, first take the eggs and very carefully separate the whites from the yolks.
   
2. Place the whites in a heatproof bowl, add sugar and place the mixture on water bath. Make sure that the bowl does not touch the surface of the water. Turn on the stove to medium heat.
   
3. Take a mixer and beat the egg white mixture at the lowest speed for about 8-10 minutes.
   
4. We need to heat the proteins to a temperature of about 60 degrees. In this case, the sugar should be completely dissolved, and the mixture should be whipped to sharp peaks.

   The mixer whisks and dishes where we add the ingredients for preparing the cream must initially be dry and fat-free. Otherwise, our proteins will not get together.

5. Now remove the protein mixture from the water bath, transfer it to another cold bowl or mixer bowl and continue to beat everything thoroughly until the whites have cooled completely.
6. Next, we begin adding butter to the whites. Make sure that the oil is at the same temperature as the whites themselves. This is necessary so that our cream does not clump and separate. Add oil in small portions, literally a teaspoon at a time. Before adding the next portion, the previous one must be completely combined with the cream.
   
7. When finished, add vanilla extract or any other flavoring to the mixture. For example, you can add liqueur.
   
8. Whip the cream thoroughly. At the finish we should get a fluffy, tender, but at the same time quite dense consistency. The cream is ready! If you wish, you can color all or part of the cream using any gel coloring to make your cupcakes even more beautiful and add an original touch.
   
9. We put the cream in a pastry bag, since it will be more convenient to decorate our cupcakes using a special nozzle. I usually use the open star attachment.
   
   
10. You can additionally decorate the cupcakes to suit your taste. Place a few berries on top: raspberries, strawberries, blueberries, currants, etc. You can also sprinkle the cream with chocolate or coconut flakes and even chopped nuts.
    

Use only fresh ingredients to make cupcakes. Flour must be of the highest quality.

If the dough can still be kneaded by hand, then it is impossible to prepare a high-quality stable cream without a mixer, so make sure that you have such a miracle of technology at hand.

When preparing the cream, follow the temperature recommendations provided. If you think that you can make a mistake when determining the temperature “by eye”, but you plan to cook cupcakes and other baked goods often, purchase a special one to help you. kitchen thermometer, which is on for a long time will become your faithful and reliable assistant in the kitchen.

In America, cupcake lovers opened an ATM in 2012, or, as it was called, a “cupcake machine”, where you could buy this delicious pastries any time of the day.

Video recipe for making cupcakes

I recommend watching this video recipe for making vanilla cupcakes. The consistency of the dough at all stages of cooking is clearly demonstrated here, which will greatly help the housewife who decided to make such a dessert for the first time. The video also shows an interesting form of decorating cupcakes. Part of the cream turns pink, and part remains white. As a result, you can easily get two-color caps on your cupcakes, which looks incredibly beautiful and original.

Invitation to discussion and possible improvements

I hope you will easily and happily prepare cupcakes at home using this recipe and delight yourself and your loved ones with this delicacy. Tell us, what other cupcake batter recipes do you know? What is your favorite cream to decorate your baked goods with?

Delicious cupcakes. How to decorate cup cakes

An American cupcake is not just a cupcake, but a real miniature cake. They are usually made mainly for holidays, because preparation takes a lot of time, because here you not only need to make the dough, but also decorate absolutely every cupcake. In this article we will talk about what cupcakes are and how to decorate them with fondant and cream.

What is a cupcake

Cupcake (from English cup and cake) is a cup cake. It is very small, like a cupcake, but requires the same careful decoration as all cakes. By traditional recipe cupcakes are made without filling, but you can add thermostable chocolate drops, berries or cream inside. The cream is added to the cupcake after baking by cutting out the core.

Chefs who love to tinker with decoration for a long time love making cupcakes. How to decorate these cakes? There is no specific recipe, everyone decorates as they wish, some with creams, some with powder on top, and some even with mastic.

Decorating cupcakes with fondant

Fondant is a popular material that is often used to decorate cakes. It is based on powdered sugar. It is possible to make mastic at home, but not everyone succeeds. This material is sold in all confectionery stores and in some large supermarkets.

How to decorate cupcakes with fondant? Since the material is very similar to the touch of plasticine, it can be used to make various shapes, inscriptions or simply coatings. In order to cover the top of the cupcake with mastic, you need to carefully roll it out and apply a thin layer on top, then cut off the excess with a special knife.

You can cover the cupcake with cream and put a mastic figure on top. It is popular to cut out hearts or flowers from viscous material, place them on a stick and stick them into the cupcake, and then cover the sides with cream. The mastic can be dyed any color if you drop a little food coloring on it.

Decoration with creams

There are many different creams for every taste and color. The most popular are butter, custard, cream cheese, meringue, and ganache. All of them are proper preparation They don’t flow, keep their shape well, and are very tasty. Perhaps each of these creams can be colored, except for chocolate ganache. It is very important to use gel dyes, since one drop is enough to color a whole plate of cream. Powder dyes need to be diluted with water; the colored cream will hold its shape worse due to the water in its composition.

How to decorate cupcakes with cream? To do this, you only need a pastry bag or a syringe with various attachments. To start, try placing the cream on a clean board or plate. If it turned out well, then you can go ahead and put it on your cupcakes.

How to decorate a cupcake with cream is easy to figure out. However, not everyone has enough imagination for anything else. But there are many interesting and easy to implement ideas. For example, you can pour the cream over a cupcake chocolate icing and immediately put it in the refrigerator. Beautiful chocolate smudges will decorate your cake.

Cupcakes are often sprinkled with edible balls, hearts, grated nuts and even powdered sugar on top of the cream. It looks beautiful and very aesthetically pleasing.

Themed cupcakes

There are also themed cupcakes. How to decorate such cakes? Everything is very simple! If Halloween is coming up, you can make a pumpkin out of fondant and cover the top of the cupcake with it. You can leave and classic version with cream, but first add black or orange dye to the dough so that the cupcake itself is colored.

New Year's cupcakes are decorated with snowflakes on top, gingerbread men(cookies), blue cream and white sprinkles. These cupcakes look incredibly beautiful.

How to decorate cupcakes is a personal matter for every cook. There are many great ideas out there.

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Cupcakes with fondant

A miniature or fairy cake - a cupcake - must be solemn, elegantly decorated, picturesque and at the same time convenient for eating even by a little sweet tooth. Our culinary master class is dedicated to modeling from colored sugar mastic, whose products we will decorate fluffy cupcakes with homemade. We involve the younger generation of bakers for creative work, while simultaneously developing motor skills, applied craft skills and imagination.

Ingredients

To prepare cupcakes with mastic we will need the following ingredients:

• premium flour - 170 g;
• eggs - 1 pc.;
• butter - 70 g;
• sour cream - 50 g;
• sugar - 70 g;
• baking powder - 7 g
• caramelized plums - 50 g;
• salt - 2 g;
• mastic for sculpting figures (yellow, pink, green, red).

Preparation

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

Step-by-step recipe with photos

• 1. Beat the egg with granulated sugar. If a natural vanilla stick was stored in a jar of sugar, no flavoring is needed!
• 2. Melt a portion of butter over the fire, cool slightly, add it together with sour cream of any fat content into a bowl - continue kneading in a circle.
• 3. Sift the flour, baking powder, add a pinch of salt and bring the mixture to a homogeneous, viscous state. Remove all lumps.
• 4. Place corrugated paper coasters in portioned cupcake molds, muffins and muffins, and spread out the viscous dough. Drop in one plum half at a time. In addition, you can use it as a filling. thick jam, nuts, chocolate drops. Cover the fragrant caramelized plums with dough and place the pieces in the oven. Bake at 170 degrees for about 25 minutes. The decor is convenient to apply on a flat surface of products. For these purposes, cupcakes are placed in a cold oven and heated simultaneously with the semi-finished product so that the top does not rise.

Decorating cupcakes with fondant (master class)

5. Let's move on to colored materials. Knead and warm up the mastic in the palms to increase plasticity, roll it out, cut out, for example, heart-shaped templates (for one flower - 8 pieces) and one circle.

6. We fasten the round edges with our fingers, leaving an acute angle - we form a petal. Press the petal onto the base circle. First we attach five petals. For gluing, use sugar syrup (or confectionery glucose syrup).
7. We secure three more petals with the second tier, and press a contrasting fragment, say red, in the center.
8. We pull out drop leaves from green sugar mastic and draw veins on top. We dry all products for half an hour or an hour. We moisten the cooled cupcakes with sugar syrup and cover them with edible yellow flowers that look like lilies or mastic roses. and arrange a friendly tea party and tasting!

Cupcakes with fondant are ready!

Cupcakes - delicious and beautiful recipe with photos

Cupcakes are a type sweet pastries, which is very popular in Western countries such as America and UK. Not a single celebration, not a single holiday is complete without cupcakes. Although the fashion for cupcakes came to our country relatively recently, the history of these cakes goes back several hundred years.

And further. You simply must learn how to make awesome biscuit balls on a stick called “Cake Pops” - this is a new trend that will definitely please you!

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

Cupcakes recipe with photos step by step

Over the course of many years of history, hundreds and thousands of cupcake recipes have appeared - chocolate, curd, carrot and others; with filling, with various decorations. Some cakes already look more like works of art. Initially, cupcakes were not so difficult to prepare, and not from a large number of ingredients - flour, eggs, sugar and milk. We'll try to make our own cupcakes simple recipe for beginners.

To make cupcakes, you will need special molds - aluminum, paper or silicone. I prefer paper cupcake tins, since the cakes can already be served in them, and now there are very beautiful paper tins on sale with a variety of designs that can greatly decorate the dish. If you can’t find paper molds, then it’s better to take silicone ones - they are less likely to cause the cupcakes to burn, and remove the cakes from silicone molds much more convenient than aluminum ones.

The set of ingredients for making cupcakes consists of: a glass of flour (200 g), a glass of granulated sugar (200 g), half a stick of butter (100 g), two chicken eggs, 100 ml milk, a packet of baking powder and vanilla and cinnamon to your taste.

Prepare the dough as follows. Grind the butter and sugar thoroughly until it forms a paste, then add the eggs, vanilla and cinnamon and mix well. Then you need to add flour mixed with baking powder and also mix. Pour in the milk slowly, in a thin stream, constantly stirring the dough. Mix all ingredients until smooth.

Next, preheat the oven to 170-190° and begin filling the molds, which we pre-lubricate with oil. There is no need to fill the molds to the edge with dough, as the dough will rise a little during baking, leave 1-1.5 cm from the top edge. Next, put our cupcakes in the oven for 15-20 minutes. The readiness of the cupcakes is checked by in the usual way- pierce the dough with a toothpick; if it remains dry, then the cupcakes can be removed from the oven.

Ready-made cupcakes can be sprinkled with powdered sugar or decorated with icing, cream or mastic as you wish.

Cupcakes with filling recipe

Variations of cupcake fillings depend only on your taste preferences. I really love banana cupcakes and chocolate filling, but you can make the filling that you like, for example, berry, vanilla, caramel, cottage cheese and many others. Making cupcakes with filling is no more difficult than making without it. I will tell you a recipe for cupcakes with chocolate filling, which I really love, and you can prepare cupcakes with the filling to your taste.

I suggest preparing the dough for these cupcakes according to basic recipe which is listed above.

For the filling we need milk chocolate - 1 bar and about 100 ml of cream. Melt the chocolate in a water bath and then add the cream, stirring constantly, you should get a chocolate mousse of medium thickness so that it does not leak out of our cupcakes during baking.

The fun part is filling out the forms. First, we put half the dough in them and carefully try to distribute it along the walls of the mold to make a glass. We put our filling into it; it is more convenient to do this using a pastry bag or syringe. Then close the molds with the second part of the dough. Place in the oven and bake for about 15-20 minutes.

The choice of cupcake filling is limited only by your imagination. You can make the filling from frozen berries, just grind them with sugar. I like very much curd filling based on mascarpone, with the addition of cream and powdered sugar.

You can safely experiment with cupcake fillings; the main thing is to maintain the required thickness so that the filling does not leak out of the cupcake.

Cupcake cream recipe

Cupcakes differ from ordinary cupcakes in that, like small cakes, they are usually decorated in every possible way, including cream. You can choose any cream you like, I’ll just tell you about a couple of time-tested recipes.

So, the cupcake cream should be thick enough so that you can not just spread it over the cake, but give it a beautiful shape using a pastry syringe. This is the main and, perhaps, the only criterion for cupcake cream. The recipe for basic butter-based cupcake cream is extremely simple. You will need:

• half a stick of butter (100 g);
• sugar 80 g;
• milk 50-70 ml.

The butter must be mixed with sugar, and then begin to beat at high speed, gradually adding milk. The secret of how to achieve a thick cream is simple - you need to warm the milk a little.

To be honest, I am not a fan of this cream, as it turns out quite greasy for my taste. Therefore, I will share the recipe for cupcake cream that I usually make, this is the so-called chocolate “ganache”. We do it this way: melt the chocolate in a water bath (I take 1 bar, about 90-100 g). It is important to choose quality dark chocolate with a fairly high cocoa content. Then pour 25% fat cream into the chocolate, about half a glass of 200 ml and add sugar - one tablespoon. Stir the resulting mixture constantly until a homogeneous mass is obtained. Don't let it boil! Cover the cupcakes with the resulting cream.

Cupcakes "STAR WARS"

Cupcakes with fondant recipe

Cupcakes are a very elegant and festive pastry that is usually decorated and decorated. Mastic comes to our aid - it can be called “confectionery plasticine”, which does not limit the flight of imagination. The capabilities of mastic allow you to make all kinds of figures, flowers and any other decorations. This is especially true when you are preparing cupcakes for an event; in this case, the cupcake decoration can be personalized for a particular holiday, for example, by making a figure of Santa Claus or making letters with your baby’s name.

I won’t re-describe the cupcake recipe here, you can see it above, but I’d rather tell you how to make mastic using the simplest marshmallow recipe. We will need:

• marshmallows 100 g – white;
• juice from half a lemon;

Fluffy milk pancakes without yeast recipe

Modern confectionery It is distinguished not only by the richness of flavor combinations, but also by the varied decor, which sometimes simply amazes the imagination. This is not surprising, because dessert should not only be tasty, but also beautiful!

Cupcakes are a delicacy that has become especially popular lately! The main difference between a cupcake and a regular cupcake is the presence of a beautiful cream cap.

At first glance, it may seem that such decor can only be done by a professional pastry chef, but this is not at all the case. It's actually not that difficult, all you need is a pastry bag, pastry tips and a little patience!

Before you get down to business, you can read about pastry attachments in general in the article “The whole truth about pastry attachments: an inspiring guide from elle-craft” and gain basic knowledge about pastry attachments.

So, today I, Olya Pavlenko @olenkabox, will show you several options for decorating cupcakes with cream.

Before we start decorating, let's prepare the confectionery equipment.

Using this attachment you can make a cap of cream on a cupcake in the shape of a beautiful rose. The holes of this pastry nozzle are located at an angle.

I squeeze out the cream, making a spiral movement from the center of the cupcake to the edges.

Please note: we hold the pastry nozzle strictly with its “nose” down.

With a confident movement we move the pastry bag in a circle.

Make one or two cream swirls along the top of the cupcake.

The result was a beautiful creamy decorative rose.

With this pastry tip you can create a very realistic cream rose.

To make working with this pastry tip easier, I use a special pastry nail to create creamy flowers.

Gently, evenly squeeze out the cream, forming the petals of our future cream rose in a circle.

Please note: each new petal of the cream flower slightly overlaps the previous one.

The splendor of a cream rose can be adjusted: make a small semi-closed bud, or a beautiful open cream flower. The final result depends on how many petals you make.

All petals of a cream rose should be the same in height - then the finished cream flower will be beautiful and realistic.

When the rose is ready, using a special spatula or pastry scissors, carefully transfer the finished cream flower onto the cupcake. If you have neither one nor the other, use a regular knife.

Carefully remove the spatula. A cream rose, very similar to a real flower, is ready.

Nozzle No. 3 - closed star

The holes in this pastry nozzle are not at an angle, but straight. We use this pastry tip to create a tall, creamy ruffle top on our cupcake.

The movement of the pastry bag must begin from the edge of the cupcake, gradually moving towards the center in a spiral.

Don't forget to hold the piping bag with its nose down.

I usually create 2-3 cream curls.

Each subsequent cream curl lies on top of the previous one. Thus, the height of the future cream cap is formed.

I finish the movement of the pastry bag in the center of the cupcake.

The hat with beautiful cream flounces is ready.

Using this pastry attachment we make a creamy grass clearing.

To make the grass “stick” to the cupcake better, I recommend applying a thin layer of cream to it first.

Using light jerky movements, squeeze out the cream and form a clearing.

Empty spaces on the cupcake can be sprinkled with crushed biscuit crumbs, imitating sand.

The finished cream meadow looks like this.

Nozzle No. 5

An unusual attachment for creating fluffy cream chrysanthemums.

We form the petals of our cream chrysanthemum, moving in a circle. Try to ensure that the petals of each level are the same in length, then the chrysanthemum will look especially neat.

What's better than cupcakes that are small, cup-sized, bite-sized and stylishly decorated? Cupcakes, a recipe that originated more than a hundred years ago, never ceases to amaze with its aesthetics and taste variety. A rich base, a bright creamy “cap” with or without powdered sugar, and a miniature shape make every event in life a festive treat.

Cupcakes recipe

The basis of the cake is determined by four components, the participation of which is typical for many types of baked goods. High-quality butter, sugar, flour and eggs, combined in a certain sequence, are the constant basis for creating baked goods. Cupcakes are a classic recipe and adhere to old traditions: they are certainly decorated with a buttercream top.

Ingredients:

• butter - 300 g;
• sugar - 350 g;
• egg - 2 pcs.;
• flour - 200 g;
• milk - 120 ml;
• baking powder - 1 teaspoon;
• lemon juice- 1 teaspoon;
• food coloring.

Preparation

1. Beat 100 g of butter with 100 g of sweetener and eggs.
2. Sift flour and baking powder into the mixture, pour in milk and stir.
3. Pour the mixture into molds and bake for half an hour at 175°C.
4. Cupcakes are a recipe that involves decorating baked goods and therefore use the remaining amount of sweetener and butter for cream.
5. Beat the ingredients, add lemon juice, coloring and cool.

Chocolate cupcakes

World favorites tend to try on different images and little cupcakes are no exception. The combination with dark chocolate as a base and milk chocolate as a decoration has elevated them to the list of popular desserts homemade baked goods. Cupcakes at home will take no more than half an hour of your time, and the result will be 10 “cups” of a masterpiece.

Ingredients:

• butter - 140 g;
• dark chocolate - 50 g;
• egg - 1 pc.;
• sugar - 180 g;
• flour - 200 g;
• sour cream - 200 ml;
• baking powder - 1 teaspoon;
• milk chocolate - 180 g;
• lime juice - 100 ml.

Preparation

1. Before preparing the cupcakes, melt 100 g of butter and dark chocolate.
2. Beat the egg with sweetener, sour cream, flour and baking powder.
3. Mix the mixture and combine with chocolate ganache.
4. Pour the dough into molds and bake for 15 minutes at 180°C.
5. Milk chocolate mix with warm juice, add the rest of the butter, beat and cool.
6. Cupcakes are a recipe that requires decoration, so decorate the top with frosting.

Red Velvet Cupcakes

Velvety pastries fully justify the name and will turn out just like that if you use a couple of tips. In this case, do not replace butter with margarine: it will spoil the taste of the dessert and will produce water when whipped. Before making the cupcakes, the butter and eggs must be warm and at the same temperature. For the best dough texture, dose the ingredients correctly using precise measurements.

Ingredients:

• butter - 80 g;
• sugar - 170 g;
• egg - 1 pc.;
• milk - 100 ml;
• flour - 140 g;
• baking powder - 1 teaspoon;
• cocoa - 2 tbsp. spoons;
• red food coloring - 1 tbsp. spoon;
• vinegar - 1 tbsp. spoon;
• powdered sugar - 50 g.

Preparation

1. Beat the first three products until smooth.
2. Combine milk, vinegar and food coloring.
3. Mix flour, cocoa and baking powder. Connect all the elements.
4. Place the paper bases into the molds and fill them with the mixture.
5. Bake at 170°C for no more than 25 minutes.
6. Sprinkle the cooled cupcakes with powder.

Vanilla cupcakes

Airy dough with vanilla aroma - a dessert created for a romantic dinner. Delicate cupcakes will win the heart of any loved one and will bring additional points in the “skillful housewife” category. Forty minutes of free time and baking from simple and affordable products with your favorite cream will take on the appearance of a restaurant masterpiece worthy of praise.

Ingredients:

• egg - 2 pcs.;
• sugar - 150 g;
• flour - 180 g;
• baking powder - 1 teaspoon;
• vanilla extract - 1 teaspoon;
• vegetable oil -100 ml;
• kefir - 100 ml.

Preparation

1. Mix flour and baking powder.
2. Beat eggs with oil, add extract, kefir and vegetable oil.
3. Combine the liquid and dry ingredients, beat and pour into silicone molds.
4. Cook the dessert for no more than a quarter of an hour at 180°C.

Banana cupcakes - recipe

Banana cupcakes are traditionally made for children. It so happened that this combination is especially liked by kids for its taste, and their parents - nutritional properties. Bananas, crushed into puree, are a great way to provide your child with a supply of vitamins without unnecessary hassle, and the financial affordability of the product allows you to do this every day.

Ingredients:

• sugar - 100 g;
• spread - 100 g;
• egg - 2 pcs.;
• sour cream - 50 g;
• flour - 200 g;
• baking powder - 1/2 teaspoon;
• bananas - 2 pcs.

Preparation

1. Mix the spread with sweetener, add eggs, sour cream and beat.
2. Add flour and baking powder.
3. Chop the bananas, combine with the mixture, stir and place in molds.
4. Cook at 180°C for no more than 20 minutes.
5. Decorate with whipped cream.

Carrot cupcakes

Unusual cupcakes are another reason to start cooking. This recipe is in great demand among fans of a healthy lifestyle. Combination healthy vegetables berries and fruits give not only a rich color and an extraordinary aroma unique to them, but also keep the dough moist and juicy for a long time. Storage without refrigeration is a big plus of the dessert.

Ingredients:

• carrots - 400 g;
• egg - 3 pcs.;
• vegetable oil - 360 ml;
• yogurt - 40 g;
• sugar - 400 g;
• pineapple - 50 g;
• raisins - 100 g;
• flour - 440 g;
• baking powder - 2 teaspoons;
• soda - 1 teaspoon;
• a pinch of cinnamon.

Preparation

1. Grate the peeled carrots, add eggs, oil, sweetener, pineapple, raisins, yogurt and mix.
2. Add the combined dry elements into the liquid ones and knead the dough.
3. Pour the mixture into molds and place in the oven for 25 minutes at 160°C.
4. For cupcakes, whose recipes are world-famous, choose the decoration based on your personal taste.

Lemon cupcakes

Delicious cupcakes are the wish of every housewife. Bright color, rich sweet and sour taste and tart aroma are possible thanks to your favorite citrus - lemon. There is something invigorating and summery about it, which makes it worth using it with a rich flour base and achieving the freshness of the dessert. Take us back to summer in winter with 12 servings of cupcakes, skillfully created in 45 minutes.

Ingredients:

• butter - 200 g;
• sugar - 160 g;
• egg - 4 pcs.;
• lemon - 3 pcs.;
• flour - 200 g;
• baking powder - 2 teaspoons;

• lemon juice - 120 ml;
• yogurt - 300 ml;
• powdered sugar - 200 g.

Preparation

1. Mix the first three on the list until smooth.
2. Combine flour with baking powder and the zest of two lemons.
3. Knead both masses, pour the cupcake dough into molds and bake at 160 degrees for 25 minutes.
4. Glaze made from simple ingredients will decorate the finished treat.

Cupcakes with filling

Filling cupcakes is an opportunity to make culinary fantasies come true. Moreover, the variations depend on your gastronomic preferences. Curd, berry, chocolate - they all go well with popular baked goods and leave a pleasant aftertaste. Success lies in the correct consistency of the filler and the technique of distributing the base.

Ingredients:

• milk - 175 ml;
• butter - 100 g;
• honey - 100 g;
• flour - 225 g;
• egg - 2 pcs.;
• sugar - 100 g;
• apple - 3 pcs.

Preparation

1. Heat milk, half the butter and honey.
2. Beat the eggs and combine them with the mixture, add flour and stir.
3. Peel, slice and caramelize the apples.
4. Fill the mold halfway with the mixture, add the filling and cover with dough.
5. 20 minutes at 180°C is enough for readiness.

Cupcakes with cream

Cream cheese for cupcakes is a universal and simple way to decorate baked goods. Follow the recommendations and the hearty decoration will become your favorite decoration component. Soft butter and very cold cheese are the main key to success. With this technique, the cream will become stable, retain its shape for a long time and will not “float” in a warm room.

Ingredients:

• butter - 270 g;
• sugar - 130 g;
• egg - 3 pcs.;
• flour - 200 g;
• baking powder - 1 teaspoon;

Cream cheese:

• curd cheese - 150 g;
• powdered sugar - 150 g;
• vanilla essence.

Preparation

1. Combine 150 g of butter with the ingredients for the dough, mix and beat into a homogeneous mass.
2. Distribute into containers and bake for 20 minutes at 170°C.
3. Beat the curd cheese with 120 g of butter, add powder and essence.
4. Let the cream cool.
5. Cupcakes, great Cottage cheese will do cream as decoration.

How to decorate cupcakes?

Recently, small cupcakes are at the top of their popularity and the question of how to beautifully decorate cupcakes has become relevant. The main methods of decoration: cream top, mastic decor, fruit topping and powdered sugar can convey emotions and a festive mood to the dessert.

3.decorate with fruits

1. Creating a cream “cap” is simple: whip up your favorite cream and pipe it using a pastry bag with a nozzle. A more affordable way is to scoop out the cream using an ice cream scoop.
2. You can make mastic decor yourself. Color the mass food coloring and give it the intended shape, or use a special cutting for these purposes.
3. Fruits and powder will give your baked goods a summer feel. Just spread it out fresh berries or slices of your favorite fruit on the surface of the dessert according to your imagination and sift the powder through a strainer if desired.

A cupcake is literally a cup cake, a miniature multi-bite cake. Not a muffin or a cake. Exactly the cake. The one who says: “Yes, nothing special - just small cake- will be wrong, wrong, and wrong again. A cupcake is indeed a miniature cake, but the word “simple” is superfluous here, and this is exactly the case when size matters.

Let's give a small example.
Have you tried Borodino bread with sunflower oil and salt? Even if not, you can probably remember its taste. Now imagine that this simple dish caused a sensation at a prestigious culinary summit in San Sebastian, Spain. Surprised? Still would. Only the bread was not simple, but whipped together with butter into a delicate mousse, the taste of which is so subtle and strong that it is served exclusively for testing in a small spoon. Such experiments with texture and shape are called, and although a cupcake is not related to it at all, their idea is similar - the idea of ​​​​a new taste due to an unusual presentation.

No matter what you do with the cake and no matter how much you decorate it with chocolate rivers and mastic banks, on the plate it will still turn out to be a banal sponge cake with a creamy layer. Cupcake will keep the intrigue until the last.

WHAT IS HERE?

Cup cake

This version of desserts appeared in America and, like many American things, it is called literally and simply - cake in a cup, cup cake. By the way, not because cupcakes are often baked and served in paper molds, but because they used to be baked in aluminum cups.

What are they called cupcakes? Anything small (about the size of a regular cup in diameter, but not necessarily round), made from biscuit or other dough, with a creamy layer and with various types of confectionery decorations. Traditional cupcakes are made without filling, but simply decorated with cream, icing or mastic, but popularity always brings with it development, so today's cupcakes are mostly small confectionery masterpieces, which for some fairy-tale midget could easily pass for a full-fledged cake.

Cupcake dough can be cake, sponge, or even shortbread. Decoration - cream, glaze or mastic. The main thing is not this, the main thing is the size. And the “principle of cake”, elegant, festive baking.

DOUGH AND BAKING

There isn't one universal recipe for cupcakes. It could be simple cupcakes with cream and biscuits different types(vanilla, nut, caramel, chocolate, fruit), and even baked goods shortcrust pastry– if you make individual cakes, in today's culinary terms they automatically become cupcakes. They are baked in muffin tins or cut out of large cake layers. In this case, the molds are not filled more than two-thirds - unlike cupcakes and muffins, cupcakes do not need a “slide”.

Classic cupcake recipe

If you serve this option, you can be sure that no boring person who considers himself an expert in desserts will have a chance to win a terminological argument, because these cupcakes are pure classics of the genre.

The dough for them is prepared using a special technology code-named “butter whipping method.”

INGREDIENTS (for 24 pcs.):

• butter – 200 g
• flour – 400 g
• sugar – 300 g
• eggs – 2 pcs.
• milk – 240 ml
• baking powder – 2 tsp.
• salt - two pinches

How to make cupcake base

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The cake base is easy to prepare. The mysterious method of creaming butter consists of simply beating butter and sugar until a fluffy and tender substance is formed, which is then spoiled by adding eggs and salt. If sequentially, the cooking process is as follows:

The key word is “good.” Beat well, stir well so that the dough is soft, homogeneous, without lumps.

We put paper cups for muffins into the molds, fill them a little more than half with dough, and put them in a hot oven (175 C) for 30 minutes. Let it cool and you can make cream or glaze.

- Why was there only one cake, but as many as five kilograms increased?
- Because there were four more cream roses...

Creams for classic cupcakes

If you are into classic cupcakes, that is, cakes in the shape of small cupcakes with cream decorations, be sure to buy yourself a pastry syringe with several attachments and pick up a couple of cream recipes that hold their shape well.

Butter (basic recipe)

Buttercream is also a classic, and a classic is something that has stood the test of time, so we definitely recommend putting this recipe in your piggy bank. But if you or your guests do not have a very big sweet tooth, be more modest with him - not everyone gets the same pleasure from a whole butter rose.

INGREDIENTS FOR CREAM:

• butter – 200 g
• milk or low-fat cream – 90 ml
• powdered sugar – 150 g
• a little vanilla

HOW TO MAKE CREAM FOR CAPCAKES

In order for the cream to whip well and keep its shape, the butter must be taken with a high percentage of fat and without vegetable additives, and the milk must be heated to a temperature of 27-30 C.

Before preparing the cream, remove the butter from the refrigerator and wait until it comes to room temperature. It is not advisable to forcefully warm it up.

You need to put powdered sugar in the butter and grind the mixture well, and then beat it for 15 minutes, adding warm milk little by little.

Butter cream derivatives

The above recipe for the cream was basic, and you can add additional components to it to diversify the taste or color, but if you want to use natural dyes - fruit or vegetable juices - it is better to prepare the butter cream not with milk, but with sugar syrup, because when juices are added to oil in its pure form, it may curdle.

FOR SUGAR SYRUP CREAM YOU WILL NEED:

• butter – 200 g
• water – 100 ml
• powdered sugar – 150 g

Pour sugar into boiling water, stir well, bring to a boil again and cool. Beat the butter and continue to beat it, adding syrup a tablespoon at a time.

The cream turns out thick and greasy, and it can be colored without synthetic dyes by adding juice to the syrup chokeberry, spinach, beets and other fruits, vegetables or berries.

Cream cheese cream

Simple and delicious cream, provided you have access to good cream cheese.

INGREDIENTS:

• butter – 115 g
• cream cheese – 225 g
• vanilla essence - half tsp.
• powdered sugar - to taste (at least 100 g to 1 standard glass)

Beat softened butter and cream cheese into a fluffy, homogeneous mass, then gradually add powder, continuing to beat the cream. It is not necessary to use the entire specified amount of powder - you can stop when the cream seems sweet enough to you. At the end, add vanilla and mix it with the cream.

Other options for butter creams are suitable for cupcakes - with condensed milk, with milk and eggs, coffee, nut, chocolate. We won't dwell on them, but one more classic recipe Here is a recipe for chocolate ganache. In this case, we are talking about liquid cream, which is used for watering, and not for figured decorations.

Chocolate ganache recipe

INGREDIENTS:

• dark quality chocolate (with at least 62% cocoa content) – 170 g
• heavy cream – 180 ml
• sugar – one tbsp

Place the chocolate, cream and sugar in a bowl and heat everything in a double boiler until the mixture is smooth. It is very important that it does not boil. Fill the cupcakes with warm ganache, and then place them in the refrigerator for several hours to allow the cream to harden.

Chocolate sponge cupcakes with red wine

This cupcake recipe can surprise even those with a hardened sweet tooth. The dough turns out very chocolatey, very tender and light. The main merit in this is red wine, but its taste is almost not felt, although it gives the biscuit an adult piquancy.

The dough is easy to prepare, despite the fact that the recipe may be a little intimidating with the number of ingredients.

RECIPE INGREDIENTS:

• butter – 85 g
• brown sugar – 180 ml (when measuring, compact the sugar in the glass)
• regular sugar – 60 ml
• egg – 1 pc.
• yolk – 1 pc.
• red wine (sweet or dry) – 180 ml
• vanilla essence – 1 tsp.
• flour - glass (250 ml)
• cocoa powder (unsweetened) – half a cup
• soda - on the tip of a teaspoon
• baking powder - half tsp
• salt - quarter tsp
• cinnamon - quarter tsp

RECIPE FOR PREPARING CHOCOLATE CUP CAKES

Remove ingredients that are stored in the refrigerator in advance so that they have time to warm up to room temperature.

Mix both types of sugar, add softened butter to them and beat with a mixer for several minutes. Add the egg and yolk and beat again a little until everything is well mixed.

Mix the dry ingredients (flour, salt, cocoa, baking soda and baking powder) and sift everything together directly onto the dough, stirring well with a spatula until smooth. Pour in the wine (very slowly, gradually, giving the dough the opportunity to “accept” the liquid) and essence.

IMPORTANT. There is a rule regarding soft baked goods. The cake dough must be kneaded carefully, always in one direction - this way it is saturated with air bubbles and rises better.

Fill muffin tins ready-made dough no more than 2/3 and bake for 15-20 minutes at 180 C. Check readiness with a toothpick - it should remain dry.

The finished cupcakes need to be kept in the mold for a couple of minutes, and then transferred to a wire rack and allowed to cool.

Cupcakes according to this recipe turn out very tasty even without cream, but will be even tastier with chocolate ganache, mascarpone cream with cream or cream cheese cream.

Cupcakes as a new wedding fashion

We mentioned the wedding cake not by chance, but because for some time now cupcakes have become its frequent companions, or in general - the main wedding delicacy.

Their first and undeniable advantage at such events is their novelty for the general public. Cupcakes are just starting to come into fashion, they are not beaten up, so they are enjoyed with pleasure on the wedding table.

Well, after that there are simple everyday things, mainly convenience for all participants in the celebration: the bride does not have to cut a huge cake, but only a symbolic small one, waiters do not need to serve additional plates, guests do not need to frantically count calories in their minds and be tormented by the disruption of their diet .

It must be said that with the appropriate level of master, cupcakes with wedding cake(or instead) look very, very good. The most luxurious compositions are made using mastic - together with white lace cups, it creates stunning solemnity.

At more modest events - corporate events or charity meetings - classic cupcakes with cream are served.

What this dish will become for you will depend on the degree of seriousness with which you take the preparation. Can be done on quick hand cupcakes with cream, or you can spend half an hour decorating just one thing, but still create a masterpiece. For example, like this:

In any case, cupcakes deserve to be on your table at least once. Confident that this will be the case, we've collected cupcake ideas from all over the Internet for you. They just couldn't resist.

Photo ideas for decorating cupcakes

Cupcakes, recipes and ideas © Magic Food.RU

Hi all. Today I will share with you a recipe for the most delicate cupcakes. Having tried them once, I decided that I wouldn’t even experiment with new recipes anymore. In my opinion, the ideal has been found. If you are also in search of better taste, then this article is for you.

I consider myself lucky. Before this recipe, I had only made vanilla cupcakes once. They turned out to be a bit dry and didn’t impress me at all (that is, in practice there was only one unsuccessful recipe for vanilla cupcakes, which is good news).

Then, I came across a recipe that tasted great, and I always baked them.

After looking through my blog, I realized that the basics were missing - after all, the vanilla option is the most frequently ordered. It can be given as a gift to both adults and children. Since the recipe does not contain dyes, chocolate, cocoa and a large amount of butter. Which is definitely a big allergen for many.

The next recipe that I decided to try turned out to be successful in all respects. The cupcakes themselves are so tender that they simply melt in your mouth. The caps always turn out perfectly smooth, but the taste is beyond words. You have to try this.

To bake cupcakes you need the following tools:

1. baking molds (iron or silicone)
2. paper capsules for cupcakes (if the capsules are reinforced with a rim, then you can bake in them without molds)
3. scales. With the help of scales we measure not only necessary ingredients, but also the amount of dough that needs to be placed in the molds. For relatives, of course, you can do it by eye. But, for sale, cupcakes must be the same size.
4. mixer
5. disposable bag (you can use a zip bag). The bag is needed mainly for confectioners who bake to order. With the help of a bag, it is more convenient to put the dough into capsules, and the edges of the capsules themselves remain clean, without drops of dough, which, of course, is an indicator of the cleanliness of the confectioner for sale. For homemade dough, you can also put the dough into capsules using a spoon.

How to make delicious and simple vanilla cupcakes at home, recipe with photos step by step.

Ingredients for 12-14 pieces:

1. 200 g flour
2. 120 g sugar
3. 120 grams butter
4. 3 eggs
5. 60 ml. milk
6. 2 packets of vanilla sugar
7. 1.5 tsp. baking powder
8. a pinch of salt

Preparation:

Since cooking is very fast, we immediately set the oven to preheat to 170º.

Place butter at room temperature and sugar in a mixer bowl. Beat at high speed for 5 minutes until light and the mass increases in volume. It is the whitening of the mass that is a good quality criterion.

Without ceasing to beat, add eggs to the butter, one at a time. Each time we wait about a minute for the previous egg to mix.

In a separate bowl, mix the bulk ingredients - flour, baking powder and salt.

Reduce the mixer speed to minimum and add a third of the dry ingredients (I sift it directly into the bowl, you can pre-sift the flour and baking powder and then add it to the butter-egg mixture). We wait until the mass becomes homogeneous.

Then, a third of the bulk.

Then the remaining half of the milk.

And we finish again with bulk ingredients.

As soon as the mixture becomes homogeneous, without lumps, stop the mixer. In principle, all ingredients can be mixed manually, using a silicone spatula. I find it easier to do this in a stand mixer.

The dough for this recipe turns out incredibly tender, aromatic, and what a taste! I always stop myself from eating a couple of spoons).

We transfer our dough into a pastry bag.

And we put it into capsules (I do it on scales). I always put 50 grams of dough in my molds. If you fill it not on the scale, then fill it a little more than half, the dough rises well.

Place in a preheated oven to bake. Top-bottom mode. Not convection! Remember that the convection mode does not bake cupcakes! In this mode, the caps do not turn out even, but swell with tubercles and cracks appear on the surface.

Bake for 20 minutes. At a temperature of 180°. The main thing here is not to overcook in the oven, otherwise the cupcakes will turn out dry. Place them on a wire rack to cool. After complete cooling, you can decorate with cream.

The cupcakes themselves can be baked the day before the event, wrapped in film and stored in the refrigerator in an airtight container. It is necessary to decorate with cream immediately before serving, so our cakes will retain the most beautiful appearance.

These are the beautiful cupcakes you get from this recipe.

They can be filled with your favorite flavors by cutting out the middle with a knife or a special device like this.

My favorite fillings are, or, strawberry and blackberry confiture, boiled condensed milk, toffee, various berry jams. In general, you can add whatever you like most inside.

By the way, if you add lemon zest to the dough, you will get lemon cupcakes. In combination with them, they are very tasty; citrus lovers will definitely appreciate them.

I decorate all my cupcakes with my favorite ones (recipe available at the link). Decorated with cream, they can be stored in the refrigerator for up to 3 days. Before serving, it is better to remove the cupcakes from the refrigerator in advance so that they reach room temperature.

I warn you, they are so delicious that one serving may not be enough. I usually have a couple of pieces disappear without waiting for decoration.

By the way, there are other cupcake recipes on the blog. They are all incredibly tasty, you can choose at your discretion. Find all recipes in the Cupcakes section.

Enjoy your meal.