Chocolate pastries with delicate buttercream are a classic combination of flavors. Who can refuse such a delicacy? There probably aren't many people like that. In addition, if such a dessert is prepared so simply that even a child can handle it, and therefore the cooking process can be turned into a small pleasant game. Children will especially love decorating the muffins with cream and decorating them with colorful sprinkles.
The beauty of these chocolate muffins is that they require very little effort to make. So little that you won’t even notice how you prepared a delicious, aromatic dessert. The dough for the muffins themselves is prepared in just a few movements, and to prepare the cream you just need to beat together the mascarpone, cream and powdered sugar.
Ingredients for 10 medium muffins
- 110 grams flour
- 100 grams of sugar
- 90 ml whey or milk
- 50 grams of butter
- 15 grams cocoa powder
- 1 egg
- 1 teaspoon baking powder
- a pinch of salt and vanilla
For cream:
- 150 grams mascarpone (or other cream cheese)
- 150 grams of heavy cream
- 2 teaspoons powdered sugar
- decorative sprinkles for decoration
Chocolate muffins recipe
First, mix the dry ingredients in a small bowl: flour, sugar, cocoa, baking powder, salt and vanilla.
Then add an egg to this mixture.
Stir the muffin batter until smooth.
Place the dough into the baking pans until they are two-thirds full.
Bake the muffins at a temperature of 200-210 degrees for 20 minutes. Cool the finished muffins.
Making mascarpone cream
While the muffins are cooling, prepare the cream. To do this, mix cream cheese, cream and powdered sugar.
Beat the mixture until fluffy. Be careful not to overbeat the cream, otherwise it will curdle. To avoid this, the ingredients should be at room temperature.
Place the cream in a pastry bag and decorate the chocolate muffins with it. It will turn out very beautiful if you use bag attachments.
Sprinkle the cream very thickly with decorative sprinkles on top.
You can serve this dessert immediately.
I really love baking with mascarpone. Its creamy taste is incomparable. And I'm always looking for something new with this cheese. And so my friend Yulietta suggested one interesting recipe. These are incredibly delicious chocolate muffins filled with mascarpone. For those who find it difficult to get mascarpone, these muffins are good without filling. They can also be made with a filling of pureed cottage cheese with sugar, jam, custard, chocolate, even chocolate paste. The filling must be ready, since the muffins are baked for a maximum of 15 minutes, and the filling will not have time to rise by this time. My kids said they have never tasted a tastier muffin!
Ingredients:
- Flour 1.5 tbsp
- Eggs 3 pcs
- Mascarpone 225 gr
- Vegetable oil 0.5 tbsp
- Milk 1 tbsp
- Sugar 1 tbsp and 0.3 tbsp
- Cocoa 0.5 tbsp
- Baking powder 2 tsp.
- A pinch of salt
How to cook
First, put flour in a bowl, 1 tbsp. sugar, baking powder, salt, cocoa and mix (if you beat everything with a mixer, do not stop, but continue adding the rest of the ingredients), 2 eggs, vegetable oil, milk and beat well to obtain a homogeneous mass. If you don't have a mixer, mix until smooth.
Beat mascarpone with 0.3 tbsp. sugar, add 1 egg and beat well. (or mix with a spoon into a homogeneous mass.
Fill the muffin tins with a tablespoon of black dough, then put a teaspoon of cream and another tablespoon of dough on top. Don't overdo it like I did. My dough ran away because I filled it to the brim.
Bake for 15 minutes at 180 degrees. Delicious muffins with filling are ready! Bon appetit!
Treat yourself to a sweet treat and make a cupcake with mascarpone cream. The pie will be complemented by a filling of strawberries with condensed milk - a pleasant surprise for those who are lucky enough to try this dessert. This pie will decorate a festive table or ordinary everyday life at tea with the family.
For clarity, let's add that mascarpone is cream cheese. It is prepared from heavy cream, which is slowly heated, then lemon juice or wine vinegar is added. The result is a delicate, homogeneous thick creamy mass. Mascarpone is often used for sweet dishes. Its advantage is that it retains its shape during heat treatment. Also cheese - cream contains many health benefits: calcium, phosphorus, and other elements. But a high percentage of fat content can adversely affect the liver or blood vessels. Everything is good in moderation.
This spicy curd cheese came to us from Italy. In our country it is not so popular, but there is already a trend. Because of its high price, not many are in a hurry to purchase it. You can make it at home using heavy cream, lemon juice, and butter.
Let's get back to our cupcake. Any berries are suitable for the filling: raspberries, strawberries, cherries (for those who like them sour). There is no need to defrost the berries in advance. They will lose juice and shape. You can immediately take the rest from the refrigerator and start cooking.
Ingredients:
for test:
- Eggs 4 pcs.
- Sugar 1 tbsp.
- Butter 60 gr.
- Flour 1.5 tbsp.
- Baking powder 1 tsp.
- Vanillin 5 gr.
for cream:
- Mascarpone cheese 1 pack.
- Condensed milk 0.5 cans
Preparation:
Melt the butter over low heat.
At this time, break the eggs into a deep bowl.
Add sugar.
You can use cane, it is brown in color, gives a subtle aroma and a caramel shade to the cake. Stir until sugar dissolves. Then pour the melted butter into the bowl in a thin stream, continuing to actively work with the whisk. Mix flour separately with baking powder and vanilla. Pour into the dough.
This will allow the baking powder to be evenly distributed throughout the cake, giving it an even volume.
Bake the cake in a preheated oven at 200 degrees for about half an hour until done.
Cool the finished pie to room temperature. Prepare the cream: mix half a can of condensed milk with mascarpone cheese.
Ingredients for 9-11 pieces:
Preparation:
| Remove the zest from the lemon (with a special knife or grate it). Mix eggs and sugar, beat a little. Add baking powder and flour, mix. | ||
| Divide the dough into 2 parts. Add cocoa to one part and mix. Add the zest to the other part and mix. | ||
| Preparing the cream. Beat eggs with sugar. Add mascarpone, stir. | ||
| Place a little dark dough into molds (for example, silicone molds, but any will do). Place some berries on the dough. | ||
| Place light dough on the berries. Place some berries on the dough. | ||
| Place a little cream on the berries. Place in an oven preheated to 180 degrees and bake for 30-35 minutes. Cool the muffins completely and only then remove them from the molds. Pour melted chocolate over the finished muffins. | ||
Salad "Pomegranate Bracelet"
- beets - 2 pcs.
- onion - 1 piece,
- potatoes - 2 pcs,
- carrots - 2 pcs.
- smoked or boiled chicken - 200 g,
- eggs - 2 pcs,
- pomegranate - 1-2 pcs,
- walnuts,
- garlic - 1-2 cloves,
- mayonnaise,
- salt,
- pepper
Preparation
Boil beets, carrots, potatoes and eggs. Grate the boiled vegetables and eggs on a coarse grater into separate bowls.
Mix mayonnaise with a clove of garlic passed through a garlic squeezer.
Cut the chicken fillet into strips or cubes.
Finely chop the onion and fry.
Place a glass in the middle of the dish in which you are going to serve the salad. Place layers of lettuce around the glass to form a bracelet shape. Some layers of salad, if desired, can be lightly salted and peppered.
1st layer: potatoes + a little salt + freshly ground pepper + mayonnaise
2nd layer:
3rd layer: carrots + a little salt + mayonnaise
4th layer: walnuts
5th layer: half chicken + mayonnaise
6th layer: fried onion
7th layer: eggs + mayonnaise
8th layer: half chicken + mayonnaise
9th layer: half a beet + a little salt + mayonnaise
Take out the glass and coat the salad well with mayonnaise.
Cover the entire surface of the salad with pomegranate seeds.
Cover the plate with salad with cling film and put it in the refrigerator.
Let the salad brew for ~12 hours.
Cassata siciliana * » - Festive Sicilian cake
* Cassata is known to many as candied fruit ice cream, but the Sicilians call it a birthday cake that has a history of almost a thousand years. This cake is baked for Easter, baptism, and is a wedding table decoration.
For 12 servings you will need:
Cooking time: 2 hours (+ 3 hours for cooling)
1. Biscuit: preheat the oven to 175°C. Beat the whites with salt into a strong foam. Carefully add sugar, grated lemon zest, yolks and flour. Place parchment paper on the bottom of a springform pan with a diameter of about 24 cm. Pour the dough into the mold and smooth it out.
2. Bake the biscuit in the oven for 45 minutes. Remove the biscuit from the oven, turn it onto a board and cool. Then cut into 3 layers.
3. In a small frying pan, melt 300 g of sugar with 125 ml of water and boil to a yellow syrup. Remove from heat, cool slightly.
4. Mash the ricotta, pour in the sugar syrup and 30 ml of maraschino, mix well.
5. Grate the chocolate. Coarsely chop the pistachios. Cut the candied fruits into small cubes. Mix everything with ricotta.
6. Place one cake layer in a springform pan and drizzle with 10 ml maraschino.
7. Place half of the cream on the cake and smooth it out. Place the second cake layer on top. Also drizzle maraschino and place the other half of the cream on the cake. Cover with third cake layer and drizzle with maraschino.
8. Place the cake in the mold in the refrigerator for at least 3 hours, then remove from the mold and place on a plate.
9. Beat cream with vanilla sugar. Cover the top and sides of the cake with 3/4 of the whipped cream. Place the rest of the cream in a pastry syringe and make patterns on the cake. Arrange the candied fruits beautifully. Serve the cake as quickly as possible.
Advice:
Ricotta can be replaced with soft cottage cheese.
Maraschino is a colorless, transparent cherry liqueur with a strength of 30-35%. You can replace it with vodka and add cherry aromatic essence. You can also use cognac.
