Technique for decorating cupcakes with cream. Cupcake cream that holds its shape - recipes with photos

Cupcake recipes with simple step-by-step photo instructions

cupcakes recipe

45 minutes

316 kcal

4.66 /5 (41 )

Cupcakes- sweet and soft cakes decorated with 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.

Inventory and kitchen appliances: mixer, deep bowls, cupcake molds (paper or silicone).

Required Products

Dough:

Cream:

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.

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.
Then, add two eggs alternately into the finished fluffy mixture.
In this case, you need to constantly continue to thoroughly whisk all the ingredients.
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.
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.
Next, pour in 50 ml of milk and stir until smooth.
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.

To prepare the cream, first take the eggs and very carefully separate the whites from the yolks.
Place the whites in a heatproof bowl, add sugar and place the mixture in a water bath. Make sure that the bowl does not touch the surface of the water. Turn on the stove to medium heat.
Take a mixer and beat the egg white mixture at the lowest speed for about 8-10 minutes.
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.
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.
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.
When finished, add vanilla extract or any other flavoring to the mixture. For example, you can add liqueur.
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.
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.
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 shavings 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 will become your faithful and reliable assistant in the kitchen for a long time.

In America, cupcake lovers opened an ATM in 2012, or, as it was called, a “cupcake machine,” where they could buy this delicious pastry at 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 prepare 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.

Cupcakes recipe

Cupcakes, portioned cakes decorated with a top of delicate cream. Ideal for parties, birthdays and any celebrations.

Disposable bags http://ali.pub/1p3wn8
Nozzle 1m http://ali.pub/1p3s7z

Recipe:
80 g butter at room temperature
100 g sugar
2 tablespoons vanilla sugar or 1 teaspoon vanilla extract
2 large eggs at room temperature
150 g flour
1 tsp baking powder
a pinch of salt
50 ml milk at room temperature
Bake at 170° for about 20 minutes.

Recipe for protein-butter cream https://www.youtube.com/watch?v=ayAnjyEpiOA

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2016-07-20T19:29:59.000Z

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?

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 made from sponge 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 to ensure that the finished muffins are 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. We will get a 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 send the cupcakes to bake 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 milk custard, 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

Mix the softened butter with a spatula with the powder so that it does not scatter throughout the kitchen, and only then beat it with a mixer

Add curd 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

I've been really into chocolate desserts lately. 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 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 a quick version of 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 yogurt – 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. Perfect for a romantic dinner and 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 off, add 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 prepare the biscuits from, what fillings you will 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

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

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
We take the products at room temperature, otherwise, for example, if you add cold eggs to the butter, it may curdle
Baking oil should be of excellent quality 82.5%, otherwise the taste of the finished dish will suffer
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
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

Turn on the oven at 180 C.
Start preparing the dough by thoroughly creaming soft butter and sugar. The mass should be airy and fluffy.
Add eggs, salt and vanilla to the cup. Whisk thoroughly.
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.
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 will like delicious and aromatic Madeleine cookies just as much as cupcakes, take note of the recipe!

In order to prepare the cream, you need to separate the whites from the yolks.
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.
Add lemon juice to the whites and beat the mixture until snow-white peaks form.
Add softened butter to the cream, one tablespoon at a time, without ceasing to beat the mixture.
Divide the cream according to the number of flowers, add food coloring and put everything in the refrigerator for an hour.
Remove the finished cupcakes from the oven, cover with a towel and let cool slightly.
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 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.

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 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!

Interior decor

Cupcakes appeared here recently, but are gaining more and more popularity as the main decoration of the holiday 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 has delicate 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.

Cream cheese cupcake cream

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 a traditional American cheesecake pie. It holds its shape in exactly the same way 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 the marshmallow candies and heat in the microwave (10-20 seconds) or in a water bath until the volume increases.
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 with delicate cream. This is the perfect addition to tea or coffee.

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

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.

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.
Then, add two eggs alternately into the finished fluffy mixture.

In this case, you need to constantly continue to thoroughly whisk all the ingredients.
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.
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.
Next, pour in 50 ml of milk and stir until smooth.
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

To prepare the cream, first take the eggs and very carefully separate the whites from the yolks.
Place the whites in a heatproof bowl, add sugar and place the mixture in a water bath. Make sure that the bowl does not touch the surface of the water. Turn on the stove to medium heat.
Take a mixer and beat the egg white mixture at the lowest speed for about 8-10 minutes.
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.
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.
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.
When finished, add vanilla extract or any other flavoring to the mixture. For example, you can add liqueur.
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.
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.
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 shavings 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.

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

Video recipe for making cupcakes

Invitation to discussion and possible improvements

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. According to the 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, when prepared correctly, do not leak, hold 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 chocolate glaze over the cream 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 keep the 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 on top with snowflakes, 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. We devote our culinary master class to modeling from colored sugar mastic, with the products of which we will decorate fluffy homemade cupcakes. 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, thick jam, nuts, and chocolate drops can be used as filling. 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 of sweet pastry that is very popular in Western countries such as America and the 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 will try to make cupcakes using the simplest 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 cupcakes to burn, and it’s much more convenient to take cakes out of silicone molds than from 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 of milk, a bag 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 in the most usual way - we 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 cupcakes with banana 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 the basic recipe 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 really like the 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 with 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 high-quality dark chocolate with a sufficiently 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; 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

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

How to make cupcake cream

The correct mixture for decorating cupcakes should be dense - otherwise it will saturate the baked goods and make them wet. The fastest cream is regular whipped cream in a can, which retains its shape after cooling. However, they are not always available, and the composition of a store-bought product makes you think twice about it. Professionals recommend making your own cupcake cream by choosing one of the traditional recipes. All of the options discussed below require refrigeration before serving. In some cases, it is not the cream itself that is sent to the refrigerator, but the dessert already decorated with it.

An ideal option for connoisseurs of American cuisine: cream cheese for cupcakes can also be used as a cheesecake filling if desired. After 5-6 hours after placing in the refrigerator, it becomes dense and holds its given shape perfectly. Cream cheese, which is the main ingredient, is difficult to replace - except for the classic Philadelphia, nothing will give the traditional taste. If you don’t have it, it’s better to find another recipe for cupcake cream.

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

Remove the Philadelphia from the refrigerator and warm to room temperature to make the beating process easier and faster.
The mixer attachments are plastic paddles: they will not clog the mixture, but will leave it airy. At medium speed, beat the cheese and soft butter, add vanilla essence, and carefully add powdered sugar.
Once the consistency is smooth, cool and place in a piping bag to pipe onto cupcakes.

If you put this cream in a hot oven for a few minutes, you will get meringues or meringues - airy, crispy cakes. It is rarely used in its unheated form, since the base of the cream is raw egg whites. In order to reduce the likelihood of salmonella contamination, professionals recommend heating the mass during the beating process. This will give you a custard protein cream.

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

Crack the eggs and separate the whites into a cold, dry bowl and place it in a large bowl of water. Beat with a mixer until thick foam, when the water under the whites heats up.
Gradually add sugar and citric acid while continuing to mix. Add soft butter there in pieces, pour in water and do not beat, but stir.
When the sugar has dissolved, remove the bowl from the stove. Cool the mixture and whisk gently to obtain a thick and perfectly smooth mass. Add the fruit puree, mix again and decorate the cupcakes.

If a traditional whipped cream topping is your favorite, you can make your own. The only drawback of such a cream is its inability to hold a given shape, so you will have to eat them very quickly. It is not advisable to store cupcakes with whipped cream frosting for more than a day, even in the refrigerator: they will become wet and quickly spoil.

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

Cool the cream before whipping. Do the same with the bowl, but it is advisable to place it in the freezer.
With a mixer on medium speed, beat the cream with powdered sugar and vanilla until it begins to thicken.
Add food coloring, which can easily be replaced with berry juice in the same volume, mix the creamy mixture with a spatula, and begin placing it on the cupcakes.

With mascarpone

Cream cheese, which is the main ingredient of the famous Italian dessert Tiramisu, gives a very delicate taste that does not require sweeteners and a dense consistency. In the classic version, mascarpone cream for cupcakes consists of only the cream cheese and heavy cream. In order to reduce calories, use cottage cheese instead of mascarpone. For a more interesting taste, you can add amaretto or any liqueur to the mixture.

mascarpone cheese – 280 g;
cream 33% – 210 ml;
amaretto or cream liqueur – 1 tsp.

It is recommended to beat the cream with a whisk, not a mixer. Place the mascarpone in a large bowl and stir with a spatula until it forms a soft, creamy mass.
Combine the cheese and cream, using a mixer at the lowest speed until they thicken, pour in the amaretto in the process. If you don't want to use alcohol, use vanilla essence or add a pinch of vanilla sugar.
You can decorate the cupcakes with the resulting cream immediately, but after that you need to put them in the refrigerator so that the elegant cap hardens.

Chocolate filling for cupcakes

The mass prepared according to this recipe is multifunctional: it can be used as a classic external cream and as a filler. In the latter case, it will remain soft even after cooling, and a little more milk is allowed in its composition - in the volume indicated below. If you want to cover the cakes with the prepared mixture rather than fill them, reduce the proportion of milk by 30-35%. Chocolate cream for cupcakes can be prepared with cocoa in the same amount, but for the filling it is better to use pure chocolate.

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

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

Lemon cream

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

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

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

Cupcakes with custard

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

fresh milk – 400 ml;
granulated sugar – 110 g;
butter – 55 g;
egg yolks – 1 pc.;
potato starch – 35 g.

Combine the yolks, sugar and starch in a bowl, mix gently without whisking, start heating in a water bath. Burner power is medium.
Pour in tablespoons of milk: the success of the entire operation will depend on the freshness of this product. If it starts to curl, it is better to stop trying to prepare the cream.
Bring the mixture to a boil and bubbles appear on the surface. Count 120 seconds, then remove the bowl from the heat.
Add soft butter, stir and cool the cream. Decorating cupcakes with it is very simple: transfer the mixture into a pastry bag or bag with a cut corner, squeeze it onto the cupcake, giving it any shape.

Video: butter-free cupcake cream

The most delicate buttercream for delicious cupcakes

Cupcake buttercream will make the dessert perfect, disappearing from the table in seconds.

Cupcakes are a delicious delicacy, but the amazing taste of the dessert is not always the result of long and painstaking work. The secret lies in the cupcake buttercream recipe that anyone can make.

Cupcake cream based on cream cheese

You can start your acquaintance with the magical world of creams for cupcakes and cakes with the simplest, but no less tasty option based on cream cheese. To prepare it you will not need any special knowledge of cooking or any rare products. All you need is butter, cheese and powdered sugar.

The main secret lies in the preparation of the products: the butter should be soft and warm, and the cheese, on the contrary, should be hard and very cold. Before you start cooking, remove the first one from the refrigerator and leave the second one in it. The products should sit like this for several hours, preferably overnight. Compliance with these conditions will allow you to achieve a dense but delicate consistency of a creamy delicacy combined with an amazing melting taste. The finished cream turns out to be quite dense and perfectly holds the shape of the caps on the cupcakes.

The preparation process is incredibly simple: place all the ingredients in a deep bowl and beat with a mixer for about 5 minutes until a homogeneous consistency is obtained. Making such a cream flavored or colored is necessary at the stage of mixing the ingredients. You can add cocoa, fruit or berry puree, vanilla essence, jam - whatever you like. The longer you beat, the more uniform the color will be. If you need pure white cream, then first beat the butter and sugar (5-10 minutes at maximum speed), and only then add cheese to the mixture.

To decorate cupcakes with the finished mixture, place it in a pastry bag and carefully squeeze the required amount over the dessert.

Cream for cupcakes based on cream and curd cheese

Essentially, this is a variation of the previous recipe, but this cupcake cream is softer and lighter - cream is used instead of butter.

Approximate product consumption:

Cream (fat content not less than 33%) - 100 gr.
Curd cheese – 500 gr.
Powdered sugar – 90 gr.

Cooking method:

The cream must be cooled thoroughly before whipping. It is recommended to put the bowl and whisk in the freezer for a few minutes. Beat the cream for a long time, at maximum speed, until stable peaks appear, then add the curd cheese and powder. Continue whisking the ingredients until smooth. Curd cheese has a subtle salty taste, which not only will not spoil the dessert, but will also make it less cloying. Instead of cottage cheese, you can use any cream cheese, such as mascarpone or Philadelphia.

To make the creamy mass more elastic, you should put it in the refrigerator for 1-2 hours.

The finished product has a snow-white hue and a surprisingly delicate taste. The proportions of ingredients can be varied depending on personal preferences, slightly changing the consistency of the cream. Creamy decoration for cupcakes can be varied with all kinds of additives, for example, vanilla.

Buttercream prepared according to the above recipes holds its shape for quite a long time; it is not without reason that it is excellent for decorating cupcakes. Even at room temperature, finished confectionery products can last for several days.

You can decorate cup cakes, as cupcakes are sometimes called, using ganache. This option will appeal to all chocolate lovers. Ganache is a mixture of heavy cream and melted chocolate.

To prepare the chocolate cream decoration you will need:

Heavy cream (at least 33%) – 110 ml.
Butter (unsalted) – 40 grams.
Chocolate (you can take any) – 100 grams.
Sugar – 2 tbsp. heaped spoons.

Cooking method:

To prepare such a cream, you need to pour the cream into a saucepan, add sugar, stir, bring to a boil and remove from heat. Sugar can be replaced with honey, the taste will be much more interesting.

Chop the chocolate into small pieces in advance, place in a bowl and pour over the hot creamy mixture. Leave the mixture for a couple of minutes without stirring. After this, carefully stir the ingredients using a whisk, add butter, and mix again.

Cupcakes should be decorated with ganache immediately after cooking, as the mixture will lose its shine as it cools. You can add chopped nuts, all kinds of flavorings, and liqueurs to the chocolate mass. Using these additives you can achieve an amazing taste of cupcake cream.

Whipped cream

Well, the simplest decoration for cupcakes is... That's right, whipped cream. This airy cream is suitable for those sweet tooths who do not want to waste time on cooking. The delicacy is prepared quickly and easily.

Place the whipping bowl in the freezer for a few minutes, then pour the cooled heavy cream into it. Beat at high speed until thick (about 5 minutes), then add powdered sugar a tablespoon at a time, stirring with a whisk each time. Beat the mixture until stiff peaks form.

You need to whip the cream for quite a long time, but only until it becomes elastic. Beating them too long will turn them into butter. When decorating cupcakes and cakes, it is important to remember that, unlike other creams, cream does not hold its shape well, settling over time. You need to apply the creamy cap on the cupcakes shortly before serving the dessert.

Print version "

Cupcake cream that holds its shape

I can’t believe it, but I finally did it: I collected all my favorite recipes for cupcake creams in one place. Cupcakes turn out neat and beautiful if the cream holds its shape well. Another condition for beautiful caps on cakes is good skill in working with a pastry bag. It takes practice, a lot of practice.

You can fill the bag with cream, place a free bowl next to it and start training. Squeeze a small amount of cream onto the cupcake, then use a spatula to remove the cream into a bowl and squeeze a new portion onto the same cake. And so on until the result suits you. The deposited cream can be put back into a pastry bag and the decorating experiment can be repeated.

It may not be possible to get neat hats right away, this is a matter of practice, don’t worry. Despite the awkward hats, the cakes are delicious, homemade, and made with ingredients you know.

1.Curd with butter

Mascarpone cheese - 500 g
Butter - 150-200 g
Powdered sugar - 100 -150 g
Vanilla extract - 1 tsp. (optional)

How to cook:

The cream is very easy to prepare, even a beginner can handle it. Allow the butter to warm up and the mascarpone to cool (it’s best to keep the cheese in the refrigerator until you add it to the cream).

Using a mixer, beat the butter and powder until fluffy and light in color. Add cold cheese to the cream only after the powder and butter are well beaten, so that later you don’t have the feeling that the powder is squeaking on your teeth. Using a hand mixer, it will take 8-10 minutes to beat, if you have a planetary (stationary mixer) - 5-6 minutes, no more.

The powder will quickly dissolve in the warm oil, then carefully stir the mascarpone into the creamy mixture and beat a little more until smooth.

This cream can be stored in a pastry bag for 5 days, while all its properties and structure are preserved. The cream cannot be called too delicate either - after all, the curd cheese and powder together keep their shape very well. Even at room temperature (about 17-20 degrees), the cake or cupcakes will be able to stand for a couple of days without losing their shape.

This cream can be made chocolate by adding 2 tbsp. spoons of quality cocoa. To get a colored cream, for example pink, you can mix in a little raspberry puree.

To prepare the puree, defrost the berries (you can use fresh ones) and grind them in a blender. Add two tablespoons of berry puree to the cream and stir.

2.Curd cheese and cream

A variation of the previous cream, only whipped cream is used instead of butter.

Heavy cream (no more than 33%) - 100 g
Powdered sugar - 70 g
Cream cheese - 500 g

First, whip the chilled cream (100 g). Cream with less than 33% fat content is not suitable for this recipe.

Before whipping the cream, cool not only the cream itself, but also the bowl in which you will whip, as well as the mixer beaters. I put the mixer beaters and a packet of cream in a bowl and put everything in the freezer for 10 minutes.

So, beat the cream at maximum speed, even if it seems like nothing is happening and it remains liquid, still beat it. Starting from the fifth minute, stop more and more often to lift the cream on the whisk and check if it holds its shape. Otherwise the cream will turn into butter.

If you accidentally over-whip the cream, this is not a tragedy on a universal scale. Just add 1 tbsp. spoon of cold cream and stir again. The cream will return to its previous structure.

3.Chocolate cream made from butter and condensed milk

The website has a step-by-step recipe for butter cream with condensed milk, you can see the detailed description.

This cream is made in a similar way, but cocoa powder is added at the end of the process. The photo shows the cream after cooling in the refrigerator.

Prepare the following ingredients:

Condensed milk - 200 g
Cocoa powder - 3 tbsp. l.

How to prepare:

First, beat the soft butter until fluffy and light in color.
Pour in the condensed milk with a spoon, whisking until smooth each time.
When the condensed milk is used up, add cocoa powder a tablespoon at a time, whisking thoroughly each time.
We use the finished cream to decorate cupcakes.
If the cream does not hold its shape well, refrigerate.

4.Butter cream with boiled condensed milk

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

Beat the butter with a mixer until fluffy and creamy (takes about 5 minutes).

Add condensed milk one spoon at a time, whisking until smooth each time.

The finished cream needs to be cooled and then you can decorate cupcakes or a cake.

5.Curd soufflé

Unsweetened curd mass or cottage cheese - 500 g
Granulated sugar - 1 tbsp
Eggs -2 pcs
Vanilla extract - 1 tsp.
Butter - 125 g

Cooking method

Beat the yolks (2 pcs) with 0.5 tbsp. sugar and vanilla extract.
Add softened butter. Beat thoroughly with a mixer.
Pour hot water (almost boiling water) over the gelatin and soak for 10 minutes, stirring occasionally.
Beat egg whites with sugar until stiff peaks form. If you use homemade cottage cheese in the recipe, rub it through a metal sieve so that there are no grains. Add the yolk-butter mixture to the curd mass and beat well.

After this, pour warm gelatin into the cottage cheese, continuously whisking with a mixer.

Then add the whipped whites in small portions and mix gently. If you want a colored cream, add a small amount of berry or cherry puree.

Since the cream thickens very quickly, spread it onto the cake without delay.

6.Cream cheese with white chocolate

A wonderful combination of white chocolate and cream cheese flavors.

White chocolate - 200 g
Softened butter - 200 g
Powdered sugar -150 g
Curd cream cheese - 250 g
Vanilla extract - 1 tsp.

Cooking process

Melt the chocolate in your usual way. I do this in a water bath, I describe it in detail here:

Beat the soft butter for 5 minutes with a mixer until fluffy, then add the remaining ingredients (after cooling the chocolate to room temperature), beat until smooth.

To ensure that the cream holds its shape better on the cupcakes, it is recommended to refrigerate it.

7.Chocolate ganache

The silky texture of the cream is perfect for delicate cupcakes. The cream needs to be cooled well and allowed to brew, so prepare it in advance. I usually make it in the evening, leave it at room temperature overnight, and decorate the cupcakes in the morning.

Cream with fat content from 33% -250 ml
Liquid honey - 50 g (if yours is thick or candied, melt it in the microwave or in a water bath).
Instant coffee - 1 tbsp. l.
Dark chocolate (cocoa content at least 60%) - 200 g
Butter - 75 g

Step-by-step cooking process

Bring honey, instant coffee and cream to a boil over low heat (no boiling required).

Chop the chocolate into a bowl, cut the butter into cubes, pour in hot cream in two steps: first pour half, mix with a whisk, then pour in the second half - mix again until smooth.

Cover the bowl with cling film and leave to steep overnight (no need to put it in the refrigerator).

The next day, you can use the ganache to decorate cupcakes and cakes.

8.Protein cream (on Swiss meringue)

Many people are afraid to use protein cream because of the risk of contracting salmonellosis. In this recipe, the proteins are brewed in a water bath, so the risk of infection is virtually eliminated.

You will need the following ingredients:

Egg whites - 2 pcs.
Granulated sugar - 150 g
Vanilla extract - 1 tsp.
Food coloring - optional

How to make protein cream for cupcakes:

In a heat-resistant bowl, combine the whites, sugar, and vanilla extract. Place in a water bath so that the bottom of the cup does not touch the boiling water.

Constantly working with a whisk, bring the whites to such a state that the sugar is completely dissolved. You can take a small amount of the protein mass and rub it between your fingers - the grains should not be felt.

After the sugar has completely dissolved, remove the protein mixture from the water bath and pick up an electric mixer. Beat into a stiff meringue until the bowl cools to room temperature.

The finished cream can be immediately used to decorate cupcakes and cakes.

9.Fruit cream mousse

This cream can be used not only to decorate cupcakes, but also as an independent dessert. Choose the berries you like - and get to work!

Fruit puree - 250 g (can be prepared from fresh or frozen berries)
Leaf gelatin - 3 pcs.
Sugar - 150 g
Egg whites - 3 pcs.
Cream - 33% and above - 250 g

What do we have to do:

Soak the gelatin leaves in cold water and let them swell. If you don’t have gelatin in plates on hand, you can use powdered one, but choose a high-quality one, for example, from Dr. Oetker, it dissolves very well, you don’t need to wait two hours.
Using a mixer, beat the whites into a fluffy foam, gradually adding granulated sugar.
Whip the cream into a fluffy mass.
Heat the swollen gelatin in a water bath until the grains are completely dissolved.
Gently fold in the whipped egg whites, cream and fruit puree.
Add gelatin to the general mixture, pouring in a thin stream, without stopping stirring.

Sources:

An ordinary cupcake will sparkle with new flavors and look decent thanks to the decoration made of cream called a cupcake. To make an impression with your appearance, as well as to raise the culture of everyday life, you need to properly prepare a cream for cupcakes that holds its shape. The result depends on sustainability. We offer the simplest and most successful options for creative inspiration that will help make your holiday unforgettable.

Protein cream for cupcakes that holds its shape

Many people are wary of preparing cream from proteins, but in this version they are pasteurized in a water bath, so there will be no harm to health. Protein cream is suitable for the shape of any type of cupcakes.

Ingredients:

vanilla – 0.5 pod;
egg white – 2 pcs.;
food coloring as needed;
sugar – 160 g.

Preparation:

Prepare a bowl that can withstand high temperatures. Place the whites. Add sugar. Add vanilla. Place in a container with water. The bottom of the bowl should not come into contact with the liquid.
Take a whisk and stir constantly. The mass should be heated until the sugar crystals are completely dissolved. This process will take about seven minutes. Check with your fingers. If, when ground, the mass is homogeneous without crystals, then you can proceed to the next step.
Remove from the bathhouse. Turn on the mixer. Beat. The mass should become fluffy and cool completely. Decorate with this cream immediately. Add dye if necessary.

Step-by-step mascarpone recipe

Delicious, airy cream with banana flavor. Banana can be replaced with any fruit puree.

Ingredients:

cream 33% for whipping – 250 ml;
banana – 1 pc. small ripe;
cheese – 130 g mascarpone;
vanilla essence – 1 teaspoon;
sugar – 65 g.

Preparation:

To make the process go faster, use only chilled cream. Also, keep the container in which you are going to prepare the cream cold in advance.
Pour cream into the bowl. Place cheese. Sprinkle with sugar. Add essence. Turn on the mixer. First, the minimum speed is required, then gradually increase it.
When the mass turns into fluffy foam, mash the banana and add in parts. Mix. You should get a homogeneous consistency. Decorate cupcakes only when they are cooled, otherwise the cream will leak.

Chocolate ganache

You can prepare this cream of any density. To obtain a thick mass, you need to add more chocolate, which should contain 70% cocoa.

Ingredients:

chocolate – 225 g;
honey or molasses – 40 g;
cream – 270 g (30%).

Preparation:

Place honey or molasses into the cream. Boil.
Chop the chocolate. Pour in the hot mixture. Stir carefully using a spatula.
Refrigerate. Cool to such a temperature that the mass can hold its shape.

Sour cream cooking option

A universal option that is gaining more and more popularity every day.

Ingredients:

sour cream 20% – 360 g;
butter – 130 g;
flour - 3 tbsp. spoons;
vanillin – 1 g;
sugar – 110 g;
egg – 1 pc.

Preparation:

Keep the oil in a warm room. It needs to be softened. This will take two hours.
Place the container on the stove. Pour in water. Place more dishes on top. In the upper container, mix the egg with sour cream. Add sugar. Add vanilla. Add flour. To prevent the cream from becoming bitter, you should not add too much vanilla.
When the liquid in the first container begins to bubble, place the second one on top. Stir the mixture constantly until it becomes thick. It will take about five minutes.
Check the mixture for readiness. If you run a spoon over the surface and the mixture does not flow back, then the cream is ready.
Cover with film. Place in the refrigerator.
Beat the butter. Take a spoon and add the cooked mass in portions. Whisk constantly during the process. The cream should be dense and stable.

Curd or cream cheese cream

Curd cream for cupcakes or a creamy version is easy to prepare. The mass turns out delicious and holds its shape perfectly. For cooking, use only high-quality cheese.

Ingredients:

powdered sugar – 130 g;
vanilla essence – 0.5 teaspoon;
butter – 120 g;
cream (curd) cheese – 230 g.

Preparation:

Leave the butter out of the refrigerator for several hours, until it becomes soft.
Mix butter and cheese. Beat until smooth and fluffy.
Add powder in small portions, the amount of which can be adjusted according to taste preferences.
Add vanilla. Mix.

Custard method with condensed milk

Thanks to this cream, the dessert will turn out much tastier and more appetizing.

Ingredients:

condensed milk – 200 ml;
flour – 2 tbsp. spoons;
butter – 100 g;
sugar – 1.5 tbsp. spoons;
milk – 240 ml.

Preparation:

Add flour to milk. Sprinkle with sugar. Stir. Boil constantly stirring until thickened. Turn on the mixer. Cook, whisking constantly. The mass should become thick and without lumps. Remove from stove. Cool.
Pour in condensed milk. Add softened butter. Turn on the mixer. Minimum revolutions are required. Beat.

Cream cheese for cupcakes that holds its shape

This option will produce the perfect cream that will not separate.

Ingredients:

powder – 100 g;
butter – 115 g softened;
Violetta cheese – 350 g chilled.

Preparation:

Place food in container. To prepare, use a mixer with a spiral attachment. Turn on the mixer. Set the minimum speed. Beat. The process will take no more than a minute.
If different colors of cream are needed for decoration, divide it into parts and add the desired dye. Place each shade in a separate pastry bag and let it cool. If you use white color, then immediately place it in a bag and cool it.

Banana treat for dessert decoration

It turns out very tender. To ensure that the cream holds its shape perfectly, use unripe fruits.

Ingredients:

powdered sugar - 3 mugs;
butter – 50 g;
banana puree – 0.5 cups;
vanilla – 0.5 teaspoon;
lemon juice – 0.5 teaspoon.

Preparation:

Get the oil in advance.
Mash the bananas to the required volume.
Pour in the juice. Lemon is necessary to prevent the banana puree from darkening.
Add vanilla. Mix.
When the butter is soft, turn on the mixer. Beat. It will take five minutes. The mass will become light and fluffy. Alternating, add powder and puree in small batches. Continuing to beat.
Cool the finished mass.

Buttercream with citrus flavor

This variation with an airy consistency and amazing aroma will delight everyone.

Ingredients:

butter – 260 g, softened;
powdered sugar – 220 g;
orange – 2 pcs.

Preparation:

Rinse the oranges. To fill with water. Place on the stove. Boil, boil. It will take five minutes.
Drain the water. Fill with a new batch. Cook for eight minutes. Drain the water. Boil. Now it will take a quarter of an hour. Cool. Cut. Select the seeds.
Grind in a meat grinder.
Cover the puree with powder. Place oil. Beat with a mixer until fluffy.
Place in the refrigerator. Use as soon as it thickens.

Cream with marzipan that holds its shape

To make the dessert delight with its exquisite taste, complement the cream curls with decor made from marzipan. The proposed option holds its shape well.

Ingredients:

vanilla – 1 teaspoon;
curd cream cheese – 260 g;
butter – 210 g;
white chocolate – 210 g;
marzipan of different colors – 70 g;
powdered sugar - 160 g.

Preparation:

Melt the chocolate. You can use any method convenient for you, the main thing is that the chocolate melts, but does not boil. Cool; the mixture should be at room temperature.
Place oil in a bowl. Turn on the mixer. Beat at medium speed. The mass should become fluffy. Pour in the chocolate. Add cheese. Add vanilla powder. The mixer must be constantly running while adding ingredients.
To ensure that the cream does not slide off the cupcakes, the mixture should be kept in the cold.
Form decorations from marzipan and place them on the finished cupcakes.

To prevent the finished product from separating, all ingredients must be at the same temperature.
Each new product must be added to the mass only when the previous one is completely mixed. Add ingredients only in small portions.
If you want to get a cream with a light nutty aroma, you should add a spoonful of cognac.
Heavy cream can be replaced with natural yogurt. Use only the thick component, otherwise the cream will run.

Good afternoon, comrades!

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 or syringe. At other times of the year, you are content with simple muffins at best.

And even though the calendar only says October 17, we can assume that winter has come into effect for two reasons: firstly, snow has fallen in Moscow for several days, and secondly, in Athens the temperature today has dropped to 20º degrees. And this means that winter has come. Because in Greece there is neither autumn nor spring, there is only summer and winter. Just yesterday the girls and I were drinking coffee on the street in a cafe in T-shirts and discussing who will decorate the Christmas tree this year?(and they start dressing up here from the beginning of November). And today that’s it, we change our shorts into pants, which means it’s winter.

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 the 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 tube, straight tube, closed star.

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 essence or aromatic alcohol - 1 tsp. (optional)

Preparation:

The most important thing in this recipe is to bring the butter to the right temperature: the ideal temperature for creaming butter is 20°C. It's a little colder than room temperature.
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.
Only after the butter has become airy, do we begin to gradually, one spoon at a time, add condensed milk, beating the mass until smooth after each portion of condensed milk.

Butter cream with condensed milk is an emulsion, that is, 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 ⇑

Using a mixer, beat the soft butter until fluffy (about 5 minutes).
Add condensed milk one tablespoon at a time, whisking well after each serving.
After the condensed milk is finished, add cocoa powder one tablespoon at a time, whisking again after each spoon.
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:

Beat the butter with a mixer until fluffy (about 5 minutes)
Continuing to beat, add boiled condensed milk one spoon at a time, whisking until smooth each time.
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.
cream or curd cheese - 300 gr.

*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:

Place butter, powdered sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
Add cream or cottage cheese, if desired, fruit and berry puree, and beat until a homogeneous mass is formed.
Then add lemon juice and beat again until smooth. (*If we make without fruit puree, we do not add lemon).
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 essence - 1 tsp. (optional)

Preparing the cream:

First, melt the white chocolate, broken into pieces, in a water bath and leave until it cools completely.
Beat the softened butter until fluffy (5 minutes), then add all the other ingredients (the chocolate must certainly cool to room temperature!) and beat until smooth.
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.

Required Products:

leaf gelatin - 10 gr.
dark chocolate - 100 gr.
cream - 50 gr.
condensed milk - 100 gr.
mascarpone cheese - 500 gr.

How to prepare:

Soak the gelatin leaves in cold water for 10 minutes.
Meanwhile, melt the chocolate broken into pieces in a water bath, stirring regularly.
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.
Add cream to melted chocolate and stir until smooth.
Then add condensed milk and mix with chocolate again.
Place the mascarpone in a separate bowl and pour the chocolate into it, stir with a whisk until a homogeneous cream forms.
Cover the bowl with the cream with cling film and place in the refrigerator for 2 hours.
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
mascarpone cheese - 125 gr.
sugar - 60 gr.
vanilla essence - 1 tsp.
banana, ripe and small - 1 pc.

Preparation:

Whipping cream should always be cold, and it is advisable to cool the whipping container as well. This way the process will go faster.
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.
After the cream acquires the consistency of whipped cream, add a well-mashed banana and gently mix until smooth.
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 essence - 2 tsp.

Cooking process:

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.
Place soft butter in a mixer bowl along with powdered sugar and beat well until fluffy cream (5 minutes).
Add completely cooled white chocolate to the buttercream and beat for a couple more minutes.
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 essence - 1 tsp.
food coloring - optional

Execution of the recipe:

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).
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.
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.
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:

Over moderate heat, bring the cream, honey and instant coffee to a boil (no need to boil).
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.
Cover the bowl with cling film and leave to cool overnight at room temperature.
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. As an example, I will give you chocolate cupcakes with chocolate frosting and coffee-nut cupcakes with mascarpone cream.

Delicious and beautiful cupcakes to everyone!

Good luck, love and patience.

All. Bye. Bye.

Delicate cream cheese for cupcakes can be prepared using curd cheese, kefir, powdered sugar and cream - take your pick!

Recipe 1: buttercream cheese for cupcakes (step by step)

Cream cheese is prepared on the basis of cream cheese (it can be different), but with one of two ingredients, your choice - butter or cream.

This cheese cream is suitable for cake filling (red velvet cake), for lining (but not fondant), for filling cakes or decorating cupcakes (attractive toppers).

cold cream cheese (in my version “Philadelphia”) - 250 gr. ,
cold cream, high fat content - 100 ml.,
sifted powdered sugar - 90 gr.

Place Philadelphia cheese in a mixer bowl.

And I sift powdered sugar onto it.

I beat at first at low mixer speeds, then gradually increase them. You can whip the cream cheese first and then add the powder. I didn't notice any difference. Beat the cheese and powdered sugar for a few minutes.

Then I pour in cold cream.

After whipping, the cheese cream turns out light and tender. I repeat once again: the density of the cream can be controlled with cream. The less cream, the denser the cream.

The cream cheese turns out snow-white.

It's perfect for decorating cupcakes! There is no need to argue about the taste, because it is excellent! By the way, mastic feels great on this cream. Nothing is leaking!

Recipe 2, step by step: kefir cream cheese for cupcakes

This version of the “Cheese” cream is adapted to recipes for cupcakes, but you can use this filling in other baked goods: for example, for layer cakes or eclairs.

500 ml fat kefir;
500 ml fatty yogurt;
250 ml sour cream from 20%;
10 ml lemon juice;
7 g salt.

Mix kefir, sour cream and lemon juice with a whisk.

Add yogurt and salt, actively mix the ingredients into each other.

Then place a colander on another bowl and cover it with gauze. Pour the milk mixture onto cheesecloth and strain well.

To make your cream soft and at the same time quite strong and not leak out later, squeeze out the water, but not all of it - there should be enough liquid left in the filler so that it hardens evenly.

Then we collect the mass in cheesecloth and transfer it to another bowl.

Place in a cool place for approximately 3 hours. Then remove the gauze and use the cream as intended.

This delicate filling is perfect for classic cupcakes without raisins or other similar ingredients. Try to properly keep the baked goods filled with such cream in the refrigerator, and they will definitely please you later. You can also add a little ground nut to the cream. Focus on your taste preferences.

Recipe 3: Cream cheese cream cheese for cupcakes

Butter (Room temperature) - 100 g
Powdered Sugar (Adjust as per your preference) - 100g
Curd cheese (I use Hochland or Almette) - 350 g

Beat butter at room temperature until fluffy, add powdered sugar and cheese. Beat everything well. And decorate the now completely cooled cupcakes. And decorate as desired.

Recipe 4: cream cheese curd for cupcakes (with photo)

So, I present to your attention cream cheese cream or, as it is commonly called, cream cheese. It is very tender, tasty, and has an unusually pleasant consistency. What gives it a special note is that it is a little salty due to the cheese.

Cream cheese is Almette, Hochland curd cheese, exactly creamy curd cheese, of course. You can do it with mascarpone, but it won’t be quite the same. This cream is universal - you can add it to cakes, cupcakes, decorate cupcakes, apply to the surface of cakes.

200 g butter
2 jars of cheese, 140 gr.
150 g sugar powders.
vanilla

Mix the oil + powder with a mixer at high speed until dissolved.

Beat the cream cheese a little at low speed, just so that it mixes and loses the shape it had in the jar.

Now add 1 tbsp to cream number 1. spoon of cream number 2, stirring with a mixer.

You can add vanillin and even a little cinnamon.

That's all. Refrigerate for an hour and off you go!

Recipe 5: cream cheese for cupcakes with berry puree

Very simple and quick to prepare, you just need to mix all the ingredients in a bowl and that's it. But because of the cream cheese, the cream may have a slightly salty taste, which not everyone likes. But the cream has an excellent texture and behaves wonderfully, so it can easily be used for cakes. You can add various berry and fruit purees to it, this will give it additional taste and color; no dyes are needed.

340 grams of curd cheese (it will be better if the cheese is kept in the refrigerator for at least a day before use and added cold)
115g butter, room temperature, very soft
100 g powdered sugar
2 tsp vanilla extract or 1 tsp. vanilla sugar

Place all ingredients in a bowl.

And beat with a mixer until smooth.

You can add berry or fruit puree to the cream. But it’s better to do this a little at a time, i.e. adding 1 tablespoon of puree at a time to get a good taste and color. Here I used blueberry puree and added 3 tablespoons of it.

Bon appetit!

Recipe 6, simple: snow-white cream cheese for cupcakes

You can also make cream cheese at home. And it’s quite easy to make it from kefir. A little preparation - and voila, you get a worthy analogue of expensive store-bought cream cheese. It has a slight sour taste, and the texture is tender, without grains, and homogeneous. And then you can fantasize and add to the recipe at your own discretion. I suggest making classic sweet cream cheese for cakes and cupcakes.

Kefir - 900 ml;
Powdered sugar - 1 tbsp. l.

The most important thing in this recipe is to freeze the kefir. Therefore, put it in the freezer in the evening and forget about it until the morning.

Carefully remove the frozen kefir from the bag. It’s not easy to do, the main thing is not to hurt your hands! I cut the film gradually into small pieces. And it should be said that it is more difficult to clean kefir in a box. Now that you have dealt with the bag, place the ice cube in gauze, folded in several layers, and place it in a colander inserted into a bowl or pan. We will separate the whey.

When the kefir defrosts a little and becomes limp, it is better, of course, to hang the gauze bag somewhere above the bowl. I hang it on the sink faucet. The whey is separated better this way. And don't be alarmed, but this process will take approximately 12 hours. You'll have to be patient a little! Mind your own business!

After time has passed, when the liquid no longer drips, unfold the gauze bag. Everything worked out!

Transfer the resulting cheesecloth cream into a bowl. Mash it with a fork and add powdered sugar. Just stir. This cream doesn’t even require whipping, the texture is so delicate. Using a pastry syringe, you can decorate a cake or cupcakes or simply frost the cake layers.

One package of kefir yields 600 ml of whey (it can be used in other recipes) and approximately 300 g of cream cheese.

Be sure to try making cream cheese for cakes and cupcakes, you won’t regret it! And if you wish, instead of powdered sugar you can add salt and spices and get a very tasty and aromatic mixture for sandwiches!

I hope the step-by-step photos helped you and the recipe turned out great.

Recipe 7: cheese cream for cupcakes (step-by-step photos)

Recently, cupcakes have replaced our usual cupcakes. To prepare them, housewives often use a biscuit base. How can you make cream cheese for them? The recipe for cupcakes is very simple. By the way, it can also be used to soak a cake. Traditionally, cream cheese is made from soft, creamy cheeses, such as Mascarpone or Almette. If you have the opportunity to purchase Mascarpone cheese, then prepare the described cream based on it.

250 g Mascarpone cheese;
200 g powdered sugar;
0.3 liters of cream with a fat concentration of at least 32%.

Place Mascarpone cheese in a deep bowl. Add powdered sugar and beat everything thoroughly with a mixer or blender. Please note that the speed of movement of the beaters should be minimal.

In a separate bowl, whip the cream in the same way.

Fluffy milk pancakes without yeast recipe

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.

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

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

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 home-baked desserts. 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

Before preparing the cupcakes, melt 100 g of butter and dark chocolate.
Beat the egg with sweetener, sour cream, flour and baking powder.
Mix the mixture and combine with chocolate ganache.
Pour the dough into molds and bake for 15 minutes at 180°C.
Mix milk chocolate with warm juice, add the rest of the butter, beat and cool.
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

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

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

Mix flour and baking powder.
Beat eggs with oil, add extract, kefir and vegetable oil.
Combine the liquid and dry ingredients, beat and pour into silicone molds.
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 - for its nutritional properties. Bananas, crushed into puree, are a great way to provide your child with a vitamin supply 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

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

Unusual cupcakes are another reason to start cooking. This recipe is in great demand among fans. The combination of healthy vegetables, berries, and fruits gives not only a rich color and an extraordinary aroma unique to them, but also keeps 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

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

Delicious cupcakes are the wish of every housewife. The 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

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

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

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

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;