Cupcakes are small cupcake-shaped cakes. The cupcake filling recipe can contain a variety of product options. These cupcakes are decorated with mastic or cream mixture. Regular cupcakes without additional fillings are very tasty, but toppings in cupcakes can make them even tastier. The following fillings are usually used to make cupcakes with filling: fruit, chocolate, cream. A wide variety allows you to choose your own flavor. For this reason, you can’t get bored with cakes, because you can bake products every day using different cupcake fillings.

Cooking method

What types of fillings are there for cupcakes? Very different, you need to rely on your taste preferences. You can make a filling from fresh berries and fruits, chocolate, creams based on dairy products. But each cupcake filling recipe has its own characteristics.

• The cupcake filling should have a delicate, creamy texture. This mass is easier to inject into the cake with a pastry syringe, and it does not spread or soak the dough.
• How to make cupcakes with filling? You just need to fill them with cream while they are in the molds and not cooled.
• The filling should be slightly cool.
• After cooling completely, the cakes need to be decorated with cream or mastic. This will mask the hole through which the filling was introduced. In addition, cupcakes with filling will take on a finished, appetizing and beautiful look.
• Holes for convenient insertion of filler can be conveniently made using the tip of a pastry bag.

It is necessary to take into account that the fillings do not last long, so ready-made cakes are best consumed on the day of preparation.

1. The very name of mini-cakes appeared in the 19th century thanks to the method of baking cakes in ceramic tea cups;
2. There is another variant of the name “cupcakes”. It was believed that all ingredients for preparing the dessert were taken in the amount of 1 cup;
3. Lately, cupcakes have become popular at large celebrations, with 13% of couples choosing this particular treat at their wedding;
4. In 2012, American confectioners sold 770 million cupcakes;
5. In the same year, 2012, the first ATM with mini-cakes was opened;
6. December 15th is National Cupcake Day;
7. The world's largest cupcake was baked in Washington. The cake itself weighed 555 kilograms, the cream weighed 220 kilograms, and the calorie content of the sweet cupcake reached 2 million kcal.

Tricks for making mini cupcakes

Making cupcakes gives you the opportunity to experiment and create a real work of culinary art. But as in preparing any dish, the process of preparing cupcakes has its own subtleties and rules that must be applied and taken into account:

• Before you start preparing the dessert, you need to stock up on special cupcake tins;
• Paper forms do not require additional lubrication with oil, because the dough contains the required amount of oil, which will not allow the finished product to stick;
• You can only experiment with the design. You can’t deviate from the recipe, otherwise nothing will work. All proportions must be observed;
• If whipped cream is chosen as a decoration for cupcakes, then the dough must be made as tender as possible to create a contrast of flavors. To prepare it, you will need to use a mixer, not a hand whisk;
• The molds should only be filled three-quarters full, or even halfway, to leave room for the dough to rise;
• When you start making the filling, it is important to be guided by your imagination. For example, after all the dough is distributed into molds, you can put a small piece of chocolate into each of these molds. When the product goes into the oven and heats up, the chocolate will melt and the filling will become simply extraordinary;
• You can add marshmallows, nuts, caramel or fresh berries, but you must adhere to the measure;
• No more than 1 tablespoon of filling should be added to each cupcake;
• An important component is monitoring the baking time. If the products are left in the oven, they will not have the desired taste and will become dry;
• After cooking, you must wait for the dessert to cool completely. The consistency of cupcakes is very delicate, and when hot they are a fragile material that can crumble with minimal unnecessary movements;
• Normally, the cooling time should be half an hour.

In order for every housewife to have an idea about the options for cupcake fillings, let’s take a closer look at the recipes for cupcake fillings.

Recipe for caramel and banana cupcake filling

To prepare this unusual caramel-banana filling you will need:

• 200 g bananas;
• 150 ml heavy cream;
• 150 g brown sugar.

Cooking process:

1. Peel the banana and mash with a fork. You can cut it into pieces with a knife. Place the resulting mass in a blender bowl and puree;
2. pour sugar into a dry frying pan and heat it for about 5 minutes;
3. add heavy cream to the sugar and mix everything. Keep on fire for 5 minutes, stirring constantly so that the sugar does not burn;
4. The caramel mass must be mixed with banana puree by hand or with a mixer. Take the prepared cupcakes and make holes in them. Through the resulting hole, fill the cupcake with delicate caramel and banana cream. It is more convenient to do this using a special pastry syringe or a cooking bag.

Apple cupcake filling recipe

Ingredients:

• 100 g sugar;
• 50 g butter;
• 400 g apples.

Cooking process

1. Wash the apples and dry them well with a towel. Peel the apples. Cut out the seed pods using a knife.
2. Cut the apple pulp into cubes.
3. Melt 50 g of butter in a frying pan and put apple pieces in it. Sprinkle the apple-butter mixture with sugar.
4. Fry apples with sugar until caramel aroma and color. The resulting mass can already be used as a filling for cupcakes. But, as an option, you can grind it using a blender.

Chocolate and cream cupcake filling recipe

The chocolate and cream filling of cupcakes includes:

• 80 g dark chocolate;
• 160-180 ml cream 33% fat.

Cooking process:

1. Chop the chocolate bar and melt it in a water bath. You can also speed up the melting of chocolate by putting it in the microwave.
2. Remove the cream from the refrigerator and beat with a mixer until it forms a fluffy consistency.
3. Measure out half of the whipped cream and mix it into the chocolate. Beat the resulting mass with a mixer.
4. Let the chocolate-cream mass cool and add the second half of the cream into it, then beat the cream again.

Light mousse with chocolate and cream can be used both for filling cupcakes and for their external decoration. You need to remember that cupcakes are filled hot and decorated when cool.

Curd cream for mini cakes

Ingredients:

• 150 g soft cottage cheese;
• 50 ml high fat whipping cream;
• 150 g butter;
• A similar amount of granulated sugar;
• 2 drops of vanilla essence;

Process:

1. If the cottage cheese is not very soft, then you need to grind it through a fine sieve to make it as tender as possible.
2. Shortly before cooking, place the butter in a warm place until it melts and becomes soft.
3. Make powdered sugar by grinding it in a coffee grinder.
4. Whip the cream. Beat the cottage cheese. Mix these 2 ingredients and beat again.
5. Mix powdered sugar and butter and beat the mixture with a mixer. You should get a white mass.
6. Take the curd mixture and some of the butter, mix them and beat with a mixer.
7. Add a couple of drops of vanilla essence and mix again.
8. Place the finished cream in the refrigerator for half an hour to cool and thicken. It can then be used as a cupcake filling and decoration.

To avoid the cream spreading, apply it only to cooled cupcakes.

Tiramisu cupcake filling recipe

The following filler contains:

• 250 g mascarpone;
• 150 ml cream 33% fat;
• 50 g sugar.

Preparation:

1. Grind the sugar into powder using a coffee grinder.
2. Mix powdered sugar with mascarpone cheese and beat with a mixer.
3. While whipping, slowly add the heavy cream. To ensure that the components beat well, you can cool the container and whipping equipment in advance.
4. Place the resulting thick cream in a special bag with a tip and begin filling the cupcakes.

To maximize the resemblance to a tiramisu cake, you can add pieces of chocolate to the cupcakes and soak the sponge cake with coffee liqueur.

Boiled condensed milk cupcake filling

For preparation you will need the following components:

• A quarter kilogram of boiled condensed milk;
• 100 g butter.

Filling preparation process:

1. Before cooking, remove the butter from the refrigerator and let it sit for a while until softened.
2. Place condensed milk in a mixing bowl.
3. Add butter to boiled condensed milk.
4. Using a mixer, beat the ingredients until a caramel-colored cream is formed.

You can make boiled condensed milk yourself by boiling it directly in a jar in a pan of water. The condensed milk will be ready a couple of hours after it starts boiling.

Recipe for cupcake filling made from regular condensed milk

The filling includes:

• 0.25 l of condensed milk;
• 5 g ground coffee.

Preparation of the filler:

1. Mix condensed milk with coffee.
2. You can even fill the cupcakes before baking them. Using a spoon, spoon the mixture into the cupcake.

A variant of this filling is an independent filling made from condensed milk. Therefore, if you don’t like coffee, you don’t have to use it.

Cherry filling

Ingredients:

• 200 g of fresh cherries. You can also use frozen ones;
• 5 g potato starch;
• 40 ml of clean water;
• 60 g granulated sugar.

Cooking process:

1. Wash the cherries and, if necessary, sort them. Remove the seeds using a special device. Frozen berries must thaw completely. The juice that will be released will also be needed.
2. Sprinkle the berries with sugar. You need to wait 30 minutes for the cherries to give juice. To obtain a homogeneous consistency, you can grind the berries in a blender to a puree.
3. Drain starch with water.
4. Place the cherries in a container and put on fire. You need to heat until bubbles form.
5. Pour starch into the cherries, mix everything and cook until the mixture thickens.
6. Remove from heat and let the filling cool. After this, you can use it to fill cupcakes.

Strawberry filling

The filling contains:

• 300 g strawberries;
• 150 g sugar;
• 5 chicken eggs;
• 100 g butter;
• 1 lemon.

Method for preparing strawberry filling:

1. Sort through the strawberries, freeing them from sepals and spoiled areas. Wash the berries and cut them into pieces. Place strawberries in a mixing bowl;
2. Squeeze juice from washed lemon.
3. Add the juice to the strawberries and puree everything with a blender.
4. Remove the butter from the cold place in advance and let it soften.
5. Break the chicken eggs in a bowl, after washing them with soap.
6. Add granulated sugar to the eggs and beat with a mixer.
7. Add butter to the strawberry mixture. Beat everything again with a mixer.
8. Mix strawberries with eggs and place the resulting mixture on low heat. Cook until thick. The ideal strawberry cupcake filling should have a jam-like consistency.

It is important to know what other cupcake fillings there are. They can be filled with fresh berries or fruits. While waiting for this, pieces of berries and fruits need to be drowned in a mold with dough. In addition, chocolate and steamed dried fruits are also used to fill the cupcakes.

Interesting cupcakes for children with fondant

Nowadays, cupcakes are often used as sweet treats at all kinds of children's parties. They have become so popular because they are cute, convenient to eat, and if you add interesting and funny decorations, no little guest will remain indifferent.

Ingredients:

• 175 g wheat flour;
• 3 eggs;
• 150 g butter;
• 10 g vanillin;
• 10 g baking powder. Baby cupcakes take approximately 50 minutes to prepare. The number of calories in them is 404.

Step by step recipe:

1. Mix eggs and sugar and beat them with a mixer until stable peaks form.
2. In another bowl, beat the butter and the resulting egg mixture.
3. Gradually add wheat flour and mix the resulting mass until smooth.
4. Place the dough in baking dishes and place in an oven preheated to 180 degrees. Cupcakes will be ready in 15 minutes.

Decorating cupcakes with decorations:

1. Take the prepared mastic and place it on a cutting board sprinkled with powdered sugar. Roll out a thin layer of mastic and cut out circles with a diameter the size of the finished cupcake.
2. In order for the mastic circles to stick well to the surface of the cupcakes, you need to spread them with boiled condensed milk or ready-made cream.
3. Decorate all cupcakes with fondant circles.
4. When decorating the resulting base, you need to be guided by your imagination. You can cut out the faces of animals, butterflies, and flowers from mastic.
5. Secure all elements to the base.
6. The figures are attached to the base using water.

The classic version of cupcakes are cupcakes with a sweet filling, but some housewives prefer to make this dish a snack. In this case, unsweetened dough is prepared and filled with boiled quail eggs, cherry tomatoes, olives or slices of pickled cucumbers. Alternatively, you can add broccoli or cauliflower to the dough. Those who don't like sweets will like these cupcakes.

Carrot cupcakes with salted caramel filling

To prepare 10-12 servings, you need:

• 100 g flour;
• 1 chicken egg;
• 150 g fresh carrots;
• 100 g sugar;
• 50 ml yogurt. You can use fermented baked milk; 1\2 teaspoon salt; 1 spoon of baking powder; 1\2 spoon of baking soda; 3 teaspoons vegetable oil.

Process:

1. Grate fresh carrots into a deep bowl, add one egg and yogurt to it.
2. Pour in refined vegetable oil and add sugar.
3. Mix all components thoroughly until the sugar is completely dissolved.
4. Add dry ingredients to the liquid mixture: baking soda, wheat flour, salt and baking powder. Stir until a uniform mass is formed.
5. Pour the batter into the pans, filling them 1/3 full to leave room for the cupcakes to rise.
6. Preheat the oven to 150 - 160 degrees and bake for 20 minutes.

How to Make Salted Caramel Cupcake Filling Salted caramel has an unusual flavor. In this recipe, its basis is fermented baked milk. Many housewives successfully use cream. This caramel is more difficult to prepare than regular caramel and takes more time. To prepare the salty filling you will need 100 g of fermented baked milk, 60 g of butter, 200 g of sugar and half a teaspoon of salt.

Cooking process

Mix all the ingredients in a saucepan and put it on the fire. Cook over medium heat for the first 5 minutes, then reduce to low. Cook, stirring, until the mixture turns brown. It usually takes 15 minutes to prepare the caramel. After removing from the heat, it should be left to cool. The resulting foam should subside and the caramel will become even richer and darker. Take ready-made carrot cupcakes, fill them with salted caramel and pour syrup over them. You can decorate these cupcakes with berries or cream. You can also make a well in the cupcakes and fill them with caramel. To prevent the dessert from becoming cloyingly sweet, you don’t need to add a lot of filling.

Potato cupcakes

Compound:

• 100 g potatoes;
• 450 g soft cream cheese;
• 100 g flour;
• 2 eggs;
• 3 tbsp. spoons of mayonnaise;
• 5 g nutmeg;
• 0.5 tsp baking powder;
• 1 bunch of parsley;
• 0.5 teaspoons of soda;
• salt, pepper, Provençal herbs - to taste.

Preparation

1. First, remove the eggs from the refrigerator, crack them into a deep bowl, and separate the whites from the yolks.
2. Add a pinch of salt to the whites and mix thoroughly, beat with a mixer until stiff. Then carefully add the yolks to the fluffy protein mixture. Beat again at minimum mixer speed.
3. Then pour baking soda and baking powder into the liquid mixture.
4. Add pepper, salt, Provençal herbs, and nutmeg. Using a spatula, mix everything.
5. Sift the wheat flour into the egg mixture and gently knead into a homogeneous dough.
6. Grind the potatoes on a fine grater and add them to the dough.
7. Add 150 g of cream cheese to the resulting mass. Stir the dough; it will be uneven.
8. Pour the resulting dough into the molds to the middle.
9. Preheat the oven to 180 degrees and place the cupcakes in it. The base is baked for 20 minutes.
10. Finely chop the parsley and add it to the remaining cream cheese and mayonnaise. Stir the ingredients until smooth.
11. Place the cupcakes directly in the molds onto a plate and let them stand until they cool completely.
12. Use a pastry syringe to decorate the base with cream. That's it, the snack cupcakes are ready.

The cupcake filling recipe can be anything you want. There are no restrictions and everything depends only on your imagination and tastes.

The best recipes for tender cupcakes

DELICATE CUPCAKES

Ingredients:

● 1.5 cups flour
● 1 cup sugar
● 1/2 tsp. salt
● 1/2 tsp. baking powder
● 1/4 tsp. baking soda
● 100 g melted butter (82% and above)
● 1 egg
● 1/4 cup sour cream (15-20%)
● 3/4 cup milk
● 2 tsp. vanilla sugar

Preparation:

In a saucepan or deep bowl, use a whisk or fork to mix sugar, egg, vanilla sugar, sour cream and milk. Then add the slightly cooled melted butter and mix thoroughly again. In a separate bowl, combine the flour, baking powder, soda and salt. mix. Then sift the flour mixture through a sieve into the pan with the milk mixture. Mix thoroughly with a whisk until smooth. It’s even better to let the dough rest a little at room temperature for about 15 minutes.

Using a teaspoon, pour the dough into molds (I have silicone molds, but I also use paper molds that I put in silicone ones) 2/3 full. Place the cupcakes on a baking sheet and put them in the oven, preheated to 180 degrees. They will bake for approximately 9-13 minutes. Everyone’s oven is different, so I give universal advice so that the cupcakes turn out tender and not dry. Keep an eye on the cupcakes after the 8th minute of being in the oven. Check them for doneness with toothpicks, stick them in and if they come out dry, take them out immediately. The cupcakes should be white; if they start to turn golden, they are already drying out.

Butter cream for cupcakes

Ingredients:

For the cream you need:

● 1.5 cups powdered sugar
● 100 g very soft butter
● 1-2 tbsp. 20% or 10% cream
● 1/2 tsp. vanilla sugar

Preparation:

According to the recipe for the cream, you just need to beat all the ingredients, BUT. To make the cream really tender and soft, you need to do this: Beat the butter until white at medium speed with a mixer, sift powdered sugar into the butter (this needs to be done because powdered sugar often comes with lumps, which can’t be broken up with a mixer). and they will interfere). Now add vanilla sugar and cream.

Beat with a mixer for several minutes until our mixture acquires the consistency of cream, airy and pleasant. The finished cream can be colored with cocoa or dyes; I do not recommend adding syrups, as they will change the structure of the cream and it may leak and separate.
You need to apply the cream onto the cooled cupcakes, otherwise it will not only flow, but the water will separate and it will look disgusting.

ORANGE CUPCAKES WITH CHOCOLATE

Ingredients:

For the test:

● eggs - 2 pcs,
● milk - 120 ml,
● butter - 100 g,
● sugar - 220 g,
● flour –310-320 g,
● 2 medium oranges (350 g),
● chocolate (bitter) - 50 g,
● baking powder - 1 teaspoon,
● vanilla extract - 1 teaspoon (can be replaced with vanilla sugar),
● salt on the tip of a knife

For the buttercream

● butter – 200 g,
● condensed milk – 6 tablespoons,
● powdered sugar – 2 tablespoons,
● orange juice – 2 tablespoons,
● vanilla extract (optional) – 0.5 teaspoon

Preparation:

Wash the oranges, pour boiling water over them and wipe dry. Remove the zest from the oranges using a special device or a medium grater. Cut the oranges in half and squeeze the juice out of them (you will need 120 ml of orange juice). Chop the chocolate with a knife. Sift the flour together with baking powder into the bowl of a food processor. add sugar, a small pinch of salt and softened butter. Mix all ingredients using a “spatula” or “guitar” dough attachment (you can knead the dough in a food processor with blades).

Advice. The dough can be prepared without using a food processor. To do this, grind flour with baking powder, sugar and a pinch of salt (or chop with a large knife) with softened butter in a bowl or on a large cutting board. Pour milk into the dough in 2-3 additions and mix. Beat in the eggs and mix the dough. Advice. At this stage, you can add vanilla extract to the dough. If you don't have vanilla extract, you can replace some of the sugar called for in the recipe with vanilla sugar.

Also, pour in orange juice in 2-3 additions and stir the dough until smooth. Advice. The consistency of the dough should be like thick sour cream. If the dough is too liquid, add a little flour to it. And if it’s thick, a little orange juice or milk. Add chopped chocolate and orange zest and mix well. Divide the dough into the prepared molds, filling them 2/3 full. Bake cupcakes for ~25-30 minutes in an oven preheated to ~180°C until light golden brown.
Remove the finished cupcakes from the oven and cool.

Prepare butter cream using condensed milk. Beat the softened butter with a mixer until fluffy. Without stopping whipping, add condensed milk in small portions. Then add powdered sugar and beat the cream until smooth, at medium mixer speed. Pour in orange juice in 2-3 additions, add vanilla extract and beat the cream well. Tip. If desired, the cream can be tinted with food coloring. Decorate the cupcakes with buttercream using a pastry bag (star tip) and sprinkle with colorful sprinkles.

HOMEMADE CUPCAKES "RAINBOW"

Ingredients:

● Egg (white) - 4 pcs.
● Milk - 1 glass
● Vanillin - 2 teaspoons
● Flour - 3 cups
● Sugar - 1.5 cups
● Baking powder - 1 tablespoon
● Salt - 1/4 teaspoon
● Butter - 1.5 packs
● Confetti - 1/2 cup
● Butter icing

Preparation:

Heat the oven to 180 degrees. Whisk egg whites, milk and vanilla. Whisk. Sift flour and sugar.
In a food processor, combine flour, sugar and softened butter. Add egg-milk mixture and mix until smooth. Add confetti. Mix. Distribute the dough among all the molds, filling them halfway. Bake for about 20 minutes. Cover cooled cupcake with buttercream frosting

CHOCOLATE CUPCAKES

Ingredients:

For the test:

● butter - 100g,
● cocoa powder - 4 tablespoons,
● sugar - 0.5 - 0.75 cups,
● milk - a little less than 0.5 cups,
● flour - 1 cup,
● eggs - 2 pieces,
● baking powder.

For cream:

● 4 tablespoons of thick sour cream,
● 3 tablespoons cocoa,
● 3 tablespoons sugar,
● 20 g butter.
● Nuts or colored powder for decorations.

Preparation:

Combine butter, cocoa, sugar and milk. Stir and bring to a boil. Remove the hot mixture from heat and let cool. Add a glass of flour, baking powder and 2 eggs to the cooled mixture. Mix all ingredients thoroughly.
Insert paper cups into round muffin tins and fill 2/3 with the mixture.
Bake in a hot oven at 200C for 15 minutes. While the cupcakes are baking, prepare the cream to decorate the top of the cupcake. To do this, mix sour cream, cocoa, sugar and butter. Bring to a boil and cool. The cream should be thick enough. You only need to decorate the cooled cupcake with cream.
Sprinkle the top with cream with nuts, small candies or multi-colored powder.

"RED VELVET" CUPCAKES

Ingredients:

● Flour ~190g
● Soda - 1\2 teaspoon
● Salt - 3\4 teaspoon
● Cocoa - 1 tablespoon
● Sugar - 180g (I put 150g)
● Vegetable oil - 160g (3\4 cups in the original)
● Egg - 1 piece
● Kefir - 125g (room temperature)
● Table vinegar 9% - 1\2 teaspoon
● Red food coloring - according to the instructions on the package
● Vanilla sugar - 1 teaspoon

For cream:

● Cream cheese - 240g
● Butter - 40g (optional)
● Powdered sugar - to taste (I used 100g of powder)
● Vanilla extract - to taste

Preparation:

Line muffin tins with paper liners. Preheat the oven to 180 degrees.
Sift flour, baking soda, salt and cocoa powder into a bowl and mix. In another bowl, whisk the butter, sugar, vanilla sugar, add the egg and stir well again, but do not beat too much. Mix kefir with dye, add vinegar. Use the dye as written in the instructions; if the dye needs to be diluted in water, then dilute it in a very small amount of liquid and add to kefir.
Add the kefir mixture to the butter and egg mixture and mix.

Combine the mixture with the dry ingredients and stir until smooth (I mixed with a mixer). Fill the molds 1/2 full with dough and place in a preheated oven. Bake for 15-20 minutes, check readiness with a toothpick. Remove the finished cupcakes from the molds and cool. For the cream, beat room temperature butter, cream cheese, powdered sugar and vanilla extract. Decorate the cooled cupcakes with a top of cream.

CHOCOLATE CUPCAKES WITH CREAM CHEESE

Ingredients:

● 195 grams of flour
● 200 grams of sugar (ground in a blender so that there are no large grains)
● 30 grams of unsweetened cocoa
● 1 teaspoon baking soda
● 1/4 teaspoon salt
● 240 ml water
● 80 ml vegetable oil
● 1 tablespoon vinegar 5%
● 1 packet of vanilla sugar weighing about 8 grams

For the cream filling:

● 227 grams of cream cheese such as Philadelphia, Almeta or another brand
● 65 grams of sugar (ground in a blender so that there are no large grains)
● 1 large egg (room temperature)
● level teaspoon of vanilla sugar

Preparation:

First, prepare a 12-muffin tin by greasing it or inserting paper muffin liners. Preheat the oven to 177°C.

Preparation of the dough:

Sift flour, sugar, cocoa, baking soda, vanilla sugar and salt into a large bowl.
In a separate bowl, combine water, oil and vinegar.
Make a hole in the sifted flour mixture and pour in a liquid mixture of water, oil and vinegar.
Mix all this with a whisk or spatula until smooth.

Divide the prepared chocolate dough into 12 molds.

Next you need to prepare the creamy filling:

In a mixing bowl, beat the cream cheese until smooth, add sugar and vanilla sugar and beat for about a minute until the sugar is combined with the cream cheese.
Then add the egg and beat until creamy and smooth.
The mass should turn out like thick sour cream.

So, as I already wrote, on top of each cupcake you need to distribute the creamy filling into 12 cupcakes, then put it in the oven and bake for 18-25 minutes at 177°C until done (see your oven). Test the readiness of the dough with a wooden skewer; if you insert the skewer into the dough, it should come out dry. Since cupcakes have a creamy mixture in the middle and it will be liquidy when hot, you need to insert a skewer along the edges of the dough, sticking it deep into the middle of the dough. Remove the finished cupcakes from the oven, place them on a wire rack along with the mold and let cool for about 8 minutes, then remove the cupcakes from the mold and let them cool completely on the wire rack.

CUPCAKES

Ingredients:

● 100 grams of butter
● 2/3 cup sugar
● 2 eggs
● 1 1/4 cups flour
● 1/8 tsp. salt
● 2 tsp. baking powder
● 1/3 cup milk
● various additives to taste (nuts, chocolate chips, raisins)

Preparation:

Beat butter with sugar. Add the eggs one at a time, beating well each time. Divide the total amount of flour into three parts. Add a third of the flour to the total mass, mix well. Add baking powder and salt. Then add the remaining two parts of flour, alternating with milk. The last ingredient added should be milk, after which add raisins, nuts and more.

Place into molds (I lined the mold with paper rosettes). Bake for 15-20 minutes at 180 degrees, until dry. From this proportion I usually get 48 mini cupcakes or 20 medium cupcakes. After that, I take some filling (jam, Nutella, ganache), pierce the cupcake and fill it with a pastry bag. And then I pipe the cream in a circle using a special nozzle.

For cream:

●~140 grams of curd cheese (standard pack of Hochland)
● 100-120 grams of butter
● powdered sugar to taste
● various additives as desired (50 grams of any chocolate, jam, peanut butter, Nutella)

Preparation:

Beat cottage cheese with butter. Add powder, beat. Finally, whisk in other additives. Place in a bag (or pastry syringe) and pipe onto the cupcake. You can put a berry on top, sprinkle with chocolate chips or multi-colored confectionery sprinkles. Give free rein to your imagination!

APPLE CUPCAKES

Ingredients:

● 2 eggs
● 160 ml milk
● 100 g butter
● 220 g flour
● 150 g sugar
● 1 tsp. cinnamon
● 1 tsp. baking powder
● 1 tsp. vanilla extract
● 250 g apples

For cream:

● 175 grams of Philadelphia or Almette cheese,
● 100 g butter,
● 100 grams of powdered sugar,
● 0.5 tsp. vanilla extract,
● 3/4 tsp. cinnamon.

Preparation:

Beat softened butter with sugar. Add eggs one at a time, add milk, beat, add van. extract. Sift the flour with baking powder and cinnamon into the butter-egg mixture, mix well.
Add finely chopped apples and stir. Preheat the oven to 180 degrees. Place in tins and bake for 20 - 25 minutes. To prepare the cream, mix all ingredients in a bowl and beat with a mixer. Spread the cream onto completely cooled cupcakes. Decorate with sprinkles if desired.

CHOCOLATE CHERRY CUPCAKES

Ingredients:

● 100 g sl. oils
● 100 g sugar
● 100 ml. cream
● 3 tbsp. spoons of cocoa powder
● 2 tablespoons rum or Grand Marnier
● 1 egg
● 1 teaspoon baking powder
● 200 g canned cherries
● 200 g flour
● 100 g Mascarpone
● 4 tbsp sugar
● 100 ml. cream
● 1 tbsp rum or Grand Marnier

Preparation:

Drain the juice from the cherries, leave 100 ml, mix with 1 tablespoon of Grand Marnier, pour over the cherries and leave for 1 hour. Mix the cream with sugar and cocoa, add butter and heat over low heat until smooth, without bringing to a boil and stirring constantly. Cool. Add the egg and mix well. Stir flour with baking powder or 1 tablespoon of starch. Sift into the chocolate-cream mixture, stirring gently. Add 1 tablespoon of Grand Marnier.

Place the cherries in a colander to allow the liquid to drain. Grease muffin tins with butter. Fill 1/3 with dough, add a couple of cherries, pour dough on top again so that the molds are half filled. Bake in an oven preheated to 180 degrees Celsius for 20 minutes, checking for doneness with a match.
Whip the cream with sugar into a fluffy mass, add Mascarpone and 1 tablespoon of Grand Marnier. Fill a piping syringe or bag and place on cooled cupcakes. You can decorate the top with the remaining cherries and coarsely grated chocolate.

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 protein custard, for this prepare:

• Egg whites - 2 pcs.
• Sugar - 130 g.
• Vanilla extract - 1/4 tsp.
• Lemon juice - 1/2 tsp.

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 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 a hot oven.

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

You'll love the delicious and aromatic flavor just as much as the cupcakes, so 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 bowl, mix the whites with sugar, vanilla extract 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. Divide the cream according to the number of flowers, add food coloring and put everything in the refrigerator for an hour.
5. Remove the finished cupcakes from the oven, cover with a towel and let cool slightly.
6. Decorate the dessert using a pastry bag and shaped nozzles.

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

It differs from the classic one only in that in the dough you should replace 30 g of flour with cocoa powder. 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 the 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, add 130 g of cottage cheese to the classic dough. 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.

— 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 the 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 are a simple and delicious dessert that 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 photos to Instagram, please include the tag #pirogeevo or #pirogeevo so that I can find photos of your cupcakes online and admire them. I will be very pleased!

In contact with

A cupcake is literally a cup cake, a miniature multi-bite cake. Not a muffin or a cake. Exactly the cake. Anyone who says: “Yes, nothing special - just a 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 end up as 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 is no one universal recipe for cupcakes. These can be simple cupcakes with cream, and biscuits of different types (vanilla, nut, caramel, chocolate, fruit), and even shortcrust pastry - if you make individual cakes, in today's culinary terms they will 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

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 pure juices are added to oil, 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 dense and greasy, and it can be colored without synthetic dyes by adding the juice of chokeberry, spinach, beets and other fruits, vegetables or berries to the syrup.

Cream cheese cream

A 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 will not dwell on them, but we will give another classic recipe - 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 the muffin tins no more than 2/3 full with the prepared dough and bake for 15-20 minutes at 180 C. Check doneness with a toothpick - it should remain dry.

The finished cupcakes need to be kept in the pan 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 a wedding cake (or instead of it) look very, very good. The most luxurious compositions are obtained 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. You can make quick cupcakes with cream, or you can spend half an hour decorating just one thing and 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

Good afternoon, comrades! Today I’m taking it from my heart and publishing one of my most useful articles about cream for cupcakes and offering the most affordable, simple and quick recipes. Winter is the best time for cupcakes, isn't it? When you go outside less and less, and the oven not only bakes, but also warms your soul and body. In winter there is always more time to play in the kitchen with a pastry bag and cream. At other times of the year, you are content with simple muffins at best.

The genius of cupcakes

So what am I talking about here? Yes, about cupcakes. I can’t imagine how our mothers lived without this brilliant invention. If cupcakes are mistaken for cakes, then These are the simplest and fastest cakes I have ever known., well, with the exception of the no less brilliant “potato”, of course. And why all? Firstly, because cupcake batter is prepared very quickly and, as a rule, by mixing dry and wet mixtures. Secondly, these cakes are already individual in advance and do not require any special serving, cutting, etc. Well, the cream for such cupcakes is the most enjoyable part, because here you can fantasize endlessly...

How to learn to work with a pastry bag?

When I was learning to work with a pastry bag, I took one cupcake and deposited a cap of cream on it, then removed this cream with a spatula and deposited it again, and again, and again. Until a certain pattern emerged.

By the way, if you think that you don’t know how to work with a pastry bag, I advise you to reconsider. The only way to learn how to decorate cupcakes beautifully- practice and practice again. No one has ever managed to make a bouquet of roses on a cake the first time.

When I first started working as a pastry chef’s assistant, I was assigned to make lemon tartlets. Then I understood that making smooth, neat caps from Italian meringue, and even burning them with a torch, was an absolutely impossible task for my weak hand. In response to my call for help, the chef sent me on a long journey (pastry chefs sometimes do this). In short, after several mangled and burnt meringues, everything went like clockwork, in the literal sense of the word.

This is all to say that, apart from how to properly hold the bag in your hands, no one will help you with anything. It just takes time to adapt.

Here you can see the main attachments I use to decorate cupcakes: open star , french straw , straight tube , closed star .

Yes, and avoid plastic attachments. The drawing they make turns out to be really creepy.

I prefer pastry bags disposable. You can buy these Here .

In general, after such a long-winded introduction, you can start making cupcakes. I'll start with the simplest ones, but no less tasty than the rest.

Do not forget that you need to decorate with cream Only completely cooled cupcakes.

1. Butter cream with condensed milk

Perhaps this is the most common cream used in classic Soviet desserts. Why don’t we use them to decorate the now fashionable cupcakes?

For this we need only 2 ingredients:

• condensed milk - 200 gr.
• vanilla extract or aromatic alcohol - 1 tsp. (optional)

Preparation:

1. The most important thing in this recipe is to bring the butter to the right temperature: the ideal temperature for whipping butter is 20°C. It's a little colder than room temperature.
2. Now you need to beat the butter well (it must be of good quality). Beat the butter with a mixer until fluffy and fluffy. This will take about 5 minutes.
3. Only after the butter has become airy, do we begin to gradually, one spoon at a time, introduce condensed milk, beating the mass until smooth after each portion of condensed milk.

Butter cream with condensed milk is an emulsion, i.e. it is fat mixed with water. And since fat does not mix with water, we need to properly fill the oil with oxygen so that the water particles have something to cling to. That's why very important Beat the butter well and add condensed milk gradually!

Place the finished cream in a pastry bag and decorate the cupcakes.

If your house is hot and the cream does not hold its shape well, put it in the refrigerator for a few minutes so that the butter hardens slightly.

2. Chocolate cream with condensed milk

Here the principle is the same as in the previous recipe, only cocoa powder is added at the end.

We will need:

• butter, softened - 200 gr.
• condensed milk - 200 gr.
• cocoa powder - 3 tbsp.

Cooking method:

See all the nuances of preparing this cream in the previous recipe ⇑

1. Using a mixer, beat the soft butter until fluffy (about 5 minutes).
2. Add condensed milk one tablespoon at a time, whisking well after each serving.
3. After the condensed milk is finished, add cocoa powder one tablespoon at a time, whisking again after each spoon.
4. Fill a pastry bag with the finished cream and decorate the cupcakes. If necessary, the cream can be cooled a little so that it holds its shape better.

3. Butter cream with boiled condensed milk

Another treasure of Soviet cooking. The most favorite and most unique taste from childhood.

Ingredients:

• butter, softened - 200 gr.
• boiled condensed milk - 320 gr.

Cooking method:

1. Beat the butter with a mixer until fluffy (about 5 minutes)
2. Continuing to beat, add boiled condensed milk one spoon at a time, whisking until smooth each time.
3. If necessary, cool the finished cream and you can decorate the cooled cupcakes.

4. Cream with curd or cream cheese

Now let's move on to more interesting options. Let's start with cream cheese.

For the cream we take:

• butter, softened - 150 gr.
• powdered sugar - 150 gr.
• vanilla seeds - ½ pod or vanilla extract - 1 tsp.
• cream or curd cheese - 300 gr. (perfect Hochland )

*If desired, you can add 115 gr. berry or fruit puree - for taste and color with the juice of ½ lemon.

Prepare the cream as follows:

1. Place butter, powdered sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
2. Add cream or cottage cheese, if desired, fruit and berry puree, and beat until a homogeneous mass is formed.
3. Then add lemon juice and beat again until smooth. (*If we make without fruit puree, we do not add lemon).
4. You can add food coloring to the finished cream and apply it to the cupcakes using a pastry bag.

5. Cream cheese with white chocolate

The combination of cream cheese and white chocolate is incredible.

Let's take the following products:

• white chocolate - 200 gr.
• butter, softened - 200 gr.
• powdered sugar - 150 gr.
• cream or curd cheese - 250 gr.
• vanilla seeds - ½ pod or vanilla extract - 1 tsp. (optional)

Preparing the cream:

1. First, melt the white chocolate, broken into pieces, in a water bath and leave until it cools completely.
2. Beat the softened butter until fluffy (5 minutes), then add all the other ingredients ( The chocolate must cool to room temperature!) and beat until smooth.
3. If necessary, cool the cream a little and decorate our cupcakes.

6. Chocolate cream with mascarpone and condensed milk

This is a cream that holds its shape well due to the presence of gelatin. Therefore, it needs to be prepared before baking the cupcakes so that it has time to set.

And I’ll tell you a secret, this is one of the most delicious creams I’ve ever tried.

Required Products:

• leaf gelatin - 10 gr. (Can find here )
• dark chocolate - 100 gr.
• cream - 50 gr.
• condensed milk - 100 gr.
• mascarpone cheese - 500 gr. (For example, Bonfesto 78% )

How to prepare:

1. Soak the gelatin leaves in cold water for 10 minutes.
2. Meanwhile, melt the chocolate broken into pieces in a water bath, stirring regularly.
3. Bring the cream almost to a boil, remove from heat and dissolve the swollen gelatin in it, after squeezing it out. Stir until the gelatin is completely dissolved.
4. Add cream to melted chocolate and stir until smooth.
5. Then add condensed milk and mix with chocolate again.
6. Place the mascarpone in a separate bowl and pour the chocolate into it, stir with a whisk until a homogeneous cream forms.
7. Cover the bowl with the cream with cling film and place in the refrigerator for 2 hours.
8. After 2 hours, fill a pastry bag with cream and decorate the cupcakes.

7. Banana cream with mascarpone

Instead of a banana, you can add 100 grams of any berry or fruit puree.

Grocery list:

• heavy cream, from 33%, cold - 250 ml (you can buy here )
• mascarpone cheese - 125 gr.
• sugar - 60 gr.
• vanilla extract - 1 tsp. or vanilla sugar with natural vanilla
• banana, ripe and small - 1 pc.

Preparation:

1. Whipping cream should always be cold, and it is advisable to cool the whipping container as well. This way the process will go faster.
2. Place the cream, mascarpone, sugar and vanilla essence into a mixer bowl and begin beating with the mixer at low speed, gradually increasing the speed.
3. After the cream acquires the consistency of whipped cream, add a well-mashed banana and gently mix until smooth.
4. The cream is ready. We can decorate cooled cupcakes with it.

8. Airy cream with white chocolate

A very simple but very airy cream for white chocolate lovers

List of ingredients:

• white chocolate - 200 gr.
• butter, softened - 230 gr.
• powdered sugar - 210 gr.
• vanilla extract - 2 tsp.

Cooking process:

1. Break the white chocolate into pieces and melt in a water bath, stirring from time to time. Then remove the chocolate from the bath and leave to cool.
2. Place soft butter in a mixer bowl along with powdered sugar and beat well until fluffy cream (5 minutes).
3. Add completely cooled white chocolate to the buttercream and beat for a couple more minutes.
4. Lastly, add vanilla essence and beat again until a homogeneous airy cream is formed.

9. Protein cream on Swiss meringue

In this recipe we pasteurize the whites in a water bath, so you don’t have to worry about this cream.

For the recipe we will prepare:

• egg whites - 2 pcs.
• sugar - 150 gr.
• vanilla seeds - ½ pod or vanilla extract - 1 tsp.
• food coloring - optional (you can order here )

Execution of the recipe:

1. Place egg whites, sugar, and vanilla in a heatproof bowl and place in a water bath (the bottom of the bowl should not touch the water).
2. Stirring constantly with a whisk, heat the whites until the sugar is completely dissolved (about 5 minutes).
   Rub the whites between your fingers – you shouldn’t be able to feel the sugar grains.
3. Only after the sugar has completely dissolved, remove the whites from the bath and beat with an electric mixer into a stable meringue until the bowl has cooled to room temperature.
4. We immediately decorate our cupcakes with the finished cream.

10. Silky chocolate ganache

Perhaps one of the most beautiful and silky creams for cupcakes. It needs to sit well, so prepare it the day before.

Compound:

• heavy cream, from 33% – 250 ml
• liquid honey - 50 gr. (if there is no liquid, melt in a water bath or microwave)
• instant coffee - 1 tbsp.
• dark chocolate, from 60% - 200 gr.
• butter - 75 gr.

Recipe:

1. Over moderate heat, bring the cream, honey and instant coffee to a boil (no need to boil).
2. Place finely chopped chocolate and cubed butter in a bowl and pour hot cream in two steps: pour half - mix thoroughly with a whisk, pour the other half - mix again until smooth.
3. Cover the bowl with cling film and leave to cool overnight at room temperature.
4. The next day, the chocolate ganache is ready to use.

This list can be continued indefinitely, but for the first time I think it’s enough. You can browse the cupcake recipes on the site and see other ideas. For example, I’ll give you and.

Delicious and beautiful cupcakes to everyone!

Good luck, love and patience.