Cupcakes with filling and protein custard. Lemon custard cupcakes my tenderness Protein custard cupcakes
How to make custard cupcakes recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.
And further. You just have to learn how to make awesome biscuit balls on a stick called - " Cake pops“This is a new trend that will definitely delight you!
If you also 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 long history, hundreds and thousands of cupcake recipes have appeared - chocolate, curd, carrot and others; stuffed with a variety of decorations. Some cakes are already more like works of art. Initially, cupcakes were not prepared so difficult, and not from a large number of ingredients - flour, eggs, sugar and milk. We will try to make cupcakes by ourselves simple recipe for beginners.
To make cupcakes, you will need special molds - aluminum, paper or silicone. I prefer paper molds for cupcakes, as cakes can already be served in them, and now there are very beautiful paper molds with various patterns on sale that can significantly decorate a dish. If you did not find paper molds, then it is better to take silicone ones - they are less likely that the cupcakes will burn, and get the cakes out of silicone molds much more convenient than aluminum.
The set of ingredients for making cupcakes is as follows: a glass of flour (200 g), a glass of granulated sugar (200 g), half a pack of butter (100 g), two chicken eggs, 100 ml milk, a bag of baking powder and vanilla and cinnamon of your choice.
Prepare the dough as follows. Thoroughly grind the butter with sugar until a pasty state, then add eggs, vanilla and cinnamon and mix well. Then you need to add flour mixed with baking powder and also mix. Pour milk slowly, in a thin stream, stirring the dough constantly. Stir all ingredients until homogeneous mass.
Next, preheat the oven to 170-190 ° and start filling the molds, which are pre-greased with oil. You do not need to fill the molds with dough to the edge, as the dough will rise slightly 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 icing sugar or decorated with icing, cream or mastic as you wish.
Filled cupcakes recipe
Variations of cupcake fillings depend only on your taste preferences. I really love cupcake 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 a filling is no more difficult than making a cupcake without it. I will tell you a recipe for cupcakes with chocolate filling, which I love very much, and you can make filled cupcakes to your taste.
I propose to prepare the dough for these cupcakes by basic recipe which is listed above.
For the filling we need milk chocolate- 1 bar and about 100 ml of cream. Melt the chocolate in a water bath, and then add the cream, while stirring constantly, you should succeed chocolate muss, of medium thickness, so that when baking it does not leak out of our cupcakes.
The fun part is filling the molds. First, we put the dough in them in half and carefully try to distribute it along the walls of the mold to make a glass. We put our filling in it, it is more convenient to do this with the help of a pastry bag or syringe. Then we close the molds with the second part of the dough. We put in the oven and bake for about 15-20 minutes.
The choice of cupcake filling is limited only by your imagination. You can make a filling from frozen berries, just grind them with sugar. I like very much curd filling based on mascarpone, with the addition of cream and powdered sugar.
You can safely experiment with fillings for cupcakes, the main thing is to observe the necessary thickness so that the filling does not flow out of the cake.
Cupcake cream recipe
Cupcakes differ from ordinary cupcakes in that, like small cakes, it is customary to decorate them in every possible way, including cream. You can choose any cream to your taste, I will just tell you about a couple of time-tested recipes.
So, the cream for the cupcake should be thick enough so that you can not just spread it over the cake, but give it beautiful shape using a pastry syringe. This is the main and, perhaps, the only criterion for a cream for cupcakes. The recipe for a butter-based cupcake base cream is extremely simple. You will need:
- half a pack of butter (100 g);
- sugar 80 g;
- milk 50-70 ml.
The butter must be mixed with the sugar and then whisk at high speed, gradually adding the milk. The secret of how to achieve thickening of the cream is simple - the milk needs to be slightly warmed up.
Honestly, I am not a fan of this cream, since for my taste it turns out to be quite greasy. Therefore, I will share a recipe for a cream for cupcakes that I usually make, this is the so-called chocolate "ganache". We do it like this: melt the chocolate in a water bath (I take 1 tile about 90-100 g). It is important to choose a quality dark chocolate with a fairly high cocoa content. Then, pour cream of 25% fat 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 her boil! Cover the cupcakes with the resulting cream.
Cupcakes "STAR WARS"
Mastic cupcakes recipe
Cupcakes are very elegant and holiday baked goods, which is customary to decorate and decorate. Mastic comes to our rescue - this can be said to be "confectionery plasticine", which does not limit the flight of imagination. Possibilities of mastic allow you to make all kinds of figurines, flowers and any other decorations. This is especially true when you are preparing cupcakes for an event, in which case the decoration of the cupcake can be personalized for a particular holiday, for example, by sculpting a figure of Santa Claus or making letters with the name of your baby.
I will not re-describe the recipe for cupcakes here, you can see it above, rather I will tell you how to make mastic according to the simplest recipe from marshmallows. We need:
- marshmallows 100 g - white;
- juice from half a lemon;
- 1 cup powdered sugar
Marshmallows, along with lemon juice, must be placed in the microwave for 20-30 seconds. It should melt. If you want to get mastic of different colors, then add food coloring. Then you need to add half of the powdered sugar and take out the mixture, add the remaining powdered sugar gradually, stirring constantly. When it becomes difficult to stir, the mixture must be mixed with your hands like dough until it becomes similar in consistency to plasticine. So, the mastic is ready! If you do not want to use it right away, then wrap the mastic tightly in plastic wrap and place in the refrigerator. You can store the mastic in the refrigerator for several weeks.
The perfect treat for any occasion: learning how to make delicious cupcakes
Cupcake - A small cake or cupcake that is intended to be eaten by one person. This pastry was first prepared in America. Small cream muffins have become very popular in a short space of time. Today they are prepared with different fillings and additives, use numerous decorations, which allows you to get a real cooking masterpiece... You can meet small cakes at almost any wedding, buffet table and other holidays.
How to make strawberry cupcakes?
One of the popular options for this pastry, since the cream is pleasant in taste and with a slight sourness. This treat is often chosen for weddings and birthdays. In this recipe, instead of strawberries, you can use other berries and fruits, for example, blueberries, oranges, etc.
The dough should be prepared from such ingredients. a pair of eggs, 110 g granulated sugar, 75 g flour, 55 g starch, 1 teaspoon baking powder, 60 ml vegetable oil and 150 g of strawberries. To make a cream, you need to take the following products: 200 ml of cream 22%, 2.5 tbsp. tablespoons of powdered sugar and 125 g of strawberries.
- We will start with the dough, for which prepare the berries: wash, remove the tails and cut into small cubes. Combine flour, starch and baking powder, and then, mix everything. In a separate bowl, beat the eggs with granulated sugar to form a lush white foam. Gently add loose ingredients to the eggs and put the strawberries;
- Take special molds and grease them well with oil, and then grind with a little flour. Spread out the dough, filling the containers only halfway. Within 15 min. cook in the oven at 180 degrees;
- At this time, go in for the cream. Use a blender to chop the berries until puree. Add powder and mix well. Whisk the cream separately until stiff and then combine with the puree. Mix everything;
- Decorate the cooled muffins with cream, for example, using a pastry bag. You can immediately after that and serve.
How to make chocolate cupcakes?
If you want to surprise your loved ones and guests, then be sure to use this recipe. The chocolate dough turns out to be very tasty, tender and airy. The dessert is made for adults, because we will use wine.
For this recipe for making cupcakes, you should take such a list of products. 85 butter, 190 g brown and 65 g white sugar, egg, yolk, 185 ml dry red wine, 1 teaspoon vanilla essence, 250 ml flour, 0.5 tbsp. cocoa, a pinch of soda, as well as 0.5 teaspoons of baking powder and a quarter of a spoonful of salt and cinnamon. It is important that the ingredients are room temperature, so remove them from the refrigerator first.
- Combine the two types of sugar and add soft butter to the same. Beat everything with a mixer for a few minutes. Put the egg, yolk there and continue beating to get a uniform consistency;
- Combine all bulk components, which include wheat flour, salt, cocoa powder, soda, as well as a baking powder. Sift and add to the previously prepared mass. Stir everything with a spatula, and then slowly pour in the wine and essence. It is important to knead everything thoroughly and move only in one direction;
- Grease the molds with butter and lay out the dough, filling only 2/3 of the volume. Bake in the oven at 180 degrees for 15-20 minutes. Be sure to check readiness with a dry toothpick;
- Do not take out the cupcakes immediately, but leave for a few minutes. The muffins are delicious, but you can make ganache or any other cream.
How to make coconut cream cupcakes?
Exotic pastries that bring real heavenly delight. Make mini cakes for homemade tea or any occasion. We are sure that everyone will like these pastries.
To prepare the dough, you should take such a list of products. 125 g butter, 200 g icing sugar, 2 teaspoons of chopped lemon zest, 3 eggs, 50 g coconut, 4 tbsp. wheat spoons and 3 tbsp. spoons of flour with baking powder, and another 95 g natural yoghurt without additives. To make a cream, you need to prepare: 100 g of softened butter, 1.5 tbsp. powdered sugar, 0.5 tbsp. coconut milk and 1 tbsp. a spoonful of lime or lemon juice.
- First, combine butter, sugar and coconut flakes, and then, using a mixer, beat everything until smooth. Beat the eggs into the resulting mass, one at a time, without stopping to stir. It remains to put in yogurt and two types of flour. Prepare a homogeneous dough;
- Take the molds and put the dough in them, not reaching its edges about 1.5 cm. Send to the oven, which needs to be heated to 180 degrees, and cook for 20-25 minutes;
- We turn to the cream, for which with a mixer, beat the butter and powder. Then add milk and lime juice there. Using a piping bag, decorate the cooled muffins with the finished mass. Sprinkle everything with coconut on top.
Making custard cupcakes at home
The pink cream that decorates mini cakes makes the dessert very tender. This recipe is perfect for a romantic date or a celebration. In addition, baked goods are obtained with a surprise - with a custard mass inside. The amount of ingredients is calculated for 10-12 servings.
To make cupcakes, you should take the following products:
- For muffins: 175 g flour, 0.5 teaspoon baking powder, 1/4 teaspoon salt, a couple of eggs, 155 g granulated sugar, 100 g butter, 85 g natural yogurt, 35 ml milk and 1 tbsp. a spoonful of vanilla extract;
- For the custard: 3 yolks, 65 g granulated sugar, 150 ml milk, 35 ml high fat cream, 15 g starch and 1 tbsp. a spoonful of rose extract;
- For meringue: 3 squirrels, 180 g granulated sugar and 2.5 drops of pink dye.
- First, prepare the muffins, for which you need to beat the soft butter with granulated sugar until a fluffy mass is formed. Beat on medium speed and add eggs one at a time;
- Combine sifted flour, baking powder and salt. Mix the yogurt and milk separately. Using a spatula, stir in the dry ingredients first and then the liquid ingredients to the butter mass. In the end, the dough should be homogeneous;
- Fill prepared forms 2/3 full. Within 15-20 minutes. cook at 170 degrees. Then cool and remove from the molds;
- Let's move on to the custard recipe, for which you need to thoroughly beat the yolks with sugar and starch. As a result, you should get a lush, light mass. Pour milk, cream into a saucepan and bring to a boil. Then, in a thin stream, add the mixture to the yolks, while continuing to beat. Pour everything back into a saucepan and cook with a minimum of heating for 5 minutes. stirring constantly. As a result, you should get a thick cream that needs to be refrigerated;
- It remains to figure out how to make meringue. Take a deep bowl and mix the proteins and sugar in it. Put it on water bath and start whisking with a mixer. It is necessary to heat the mass to 50-60 degrees. Then, remove the container from the bath, continue stirring until a dense foam forms and until it cools completely. Add color and whisk again;
- Use a teaspoon to make a depression on top of each muffin, taking out some of the pulp. Put some custard in it and decorate with meringue on top using a pastry bag. That's all, the most delicate dessert ready.
Now you know some simple recipes for making delicious cupcakes at home. Cook original desserts to please your relatives and surprise guests. Experiment with the filling, getting new and original options.
Surprise vanilla cupcakes of amazing yummy + 4 cream options
Hello girls and guys!
Athens again. Today I am summing up the statistics of the site and, according to the active growth of traffic, I see that you are slowly returning from vacations and summer cottages, which makes me immensely happy, primarily because I myself have not been anywhere this year and, like a loshara, spent the whole vacation in Athens. Well, the fact that we went out of town to the sea every day doesn’t count, really 🙂
But we spent a lot of time with our nephews and, every day returning with a slight headache, I once again realized that children are not ours yet. Children are too much responsibility for me, requiring a lot of preliminary work on themselves. After all, the goal of humanity is not just to make people, but to bring into this world those who can make it better ...
... And when I'm not philosophizing, I bake different cakes there, cupcakes ...
Today, for example, we will be making vanilla cupcakes. It has been a long time since we had these wonderful cakes. Yes, not some podzaborny cakes, but cupcakes with surprise stuffing from boiled condensed milk and butter cream with mascarpone cheese. However, why limit oneself to one cream? I will give you 4 of my best, personally tested, recipescream for cupcakes. Vanilla cupcakes are vanilla cups that go with absolutely any taste. I made a cream with a banana flavor, put a slice of banana on top and I got cupcakes "Banoffi" .
The situation is similar here with the filling. Of course, it is an absolutely optional option here, but I can tell you with full responsibility that without it, cupcakes will lose significantly. Moreover, in addition to condensed milk, absolutely any more or less stable substance can act as a filling, such as: nutella, jam, caramel, chocolate ganache, any nut butter, lemon Kurd etc.
If you prefer more classic version dough - in milk, then you ⇒ here.
I tried to fill them with boiled condensed milk and homemade caramel. I liked the combination with caramel more because of its richness, but since the presence of condensed milk in an average kitchen cabinet is more likely than the presence of caramel, then I offer you just that.
I tell you everything in the order of the queue.
Basic cupcake recipe
Grocery list:
* 1 serving - 12-14 pieces
For vanilla cupcakes
- butter - 100 gr.
- sugar - 275 gr.
- vanilla essence- ½ tsp
- eggs - 2 pcs.
- flour - 190 gr.
- salt - ¼ tsp
- baking powder - 1 tsp with a slide
- kefir - 125 ml
Always when making muffins, all food should be at room temperature!
For filling
- boiled condensed milk - 100 gr.
- heavy cream, from 33% - 250 ml
- mascarpone cheese - 125 gr.
- sugar - 50 gr.
- vanilla essence - 1 tsp
- banana - 1 small or ½ large (optional)
Preparation:
- Preheat oven to 180º. Fill the muffin mold with paper capsules.
- Put softened butter and sugar in a mixer bowl. Beat for a long time, 5-10 minutes, at high speed until a white air mass forms.
- While whisking, add the vanilla essence and eggs, one at a time. Beat for 1 minute after each egg. The result will be an even more magnificent mass.
- In a separate bowl, combine the sifted flour, baking powder and salt.
- Reducing the mixer speed to medium, start adding flour in small portions, alternating with kefir (a little flour - whipped, a little kefir - whipped). You need to finish the process with flour.
- After the last portion of flour, beat briefly until the ingredients are combined.
- Using a spoon or a special ice cream gadget, fill the prepared forms 2/3 full. Bake 30 minutes until light golden brown.
- Transfer the finished muffins to a wire rack and leave to cool completely.
- In cooled cupcakes, punch a hole almost to the very bottom with a special drill or the back of a teaspoon.
I did it with a vegetable peeler. If yours is the same, you don't need anything else. - Using a cornet or a regular teaspoon, fill the holes with boiled condensed milk.
Creamy banana cream
Well, now the promised interpretations of the cream.
Chocolate cream with cocoa
- condensed milk - 200 gr.
- cocoa powder - 3 tablespoons
- Beat soft butter with a mixer until a light-colored air mass.
- Continuing to whisk, add condensed milk one at a time.
- We stop the mixer, add 1 tbsp. cocoa, beat gently. We also gradually introduce the remaining 2 tablespoons of cocoa.
- If the cream is not thick enough to work, put it in the refrigerator for 10-15 minutes.
Butter cream with boiled condensed milk
- butter, softened - 250 gr.
- boiled condensed milk - 1 can
- As in the previous recipe, beat the butter until a fluffy white mass.
- Without stopping whipping, add 1 tablespoon of condensed milk until a homogeneous cream is obtained.
Philadelphia Cream
- butter, softened - 180 gr.
- icing sugar - 240 gr.
- vanillin - on the tip of a knife
- cream cheese Philadelphia - 200 gr.
- In a mixer, beat soft butter with powdered sugar and vanilla until airy.
- Add cream cheese and stir with a spatula until smooth.
You prepare your cupcakes, ask questions in the comments below, write reviews and wishes, and I went to rest.
Good luck, love and patience.
Sources:
Good afternoon, comrades!
Winter is the best time for cupcakes, isn't it? When you go out on the street less and less, and the oven not only bakes, but also warms the soul and body. In winter, there is always more time to play with a piping bag or syringe in the kitchen. At other times of the year, you are content with best case simple muffins.
And even though it is only October 17 on the calendar, we can assume that winter has entered into force for two reasons: firstly, in Moscow it has been snowing for several days, and secondly, in Athens today the temperature has dropped to 20ºC. And this means that winter has come. Because in Greece there is neither autumn nor spring, there is only summer and winter. Just yesterday we drank coffee with the girls on the street in a cafe in T-shirts and discussed who will decorate the tree this year(and they start dressing up here from the beginning of November). And today everything is over, we are changing the shorts into pants, which means winter.
The genius of cupcakes
So what am I here about? Yes, about cupcakes. I can't imagine how our mothers lived without this ingenious invention. If cupcakes are mistaken for cakes, then these are the simplest and fastest cakes of all I know, well, with the exception of the equally brilliant "potato", of course. And all why? Firstly, because cupcake batter is prepared very quickly and usually by mixing dry and wet mixtures. Secondly, these cakes are already individual in advance and do not require any special serving, slicing, etc. Well, the cream for cupcakes is the most pleasant 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 put a cap of cream on it, then I took off this cream with a spatula and set it off again, and again, and again. Until a certain pattern came out.
By the way, if you think you don't know how to work with a pastry bag, I advise you to change your mind. The only way to learn how to decorate cupcakes beautifully- practice and practice again. From the first time, no one has yet succeeded in making a bouquet of roses on the cake.
When I first came to work as an assistant pastry chef, I was assigned to make lemon tartlets. Then I understood that to plant even neat hats from Italian meringue, and even burn them with a burner, a task for my fragile hand is absolutely impossible. In response to my call for help, the chef sent me on a long journey (pastry chefs sometimes practice this). In short, after several nakosyachny and burnt meringues, everything went like clockwork, in the literal sense of the word.
This all means that, besides how to properly hold the bag in your hands, no one will help you in anything. It only takes time to adjust.
Here you can see the main nozzles that I use to decorate cupcakes: open star, French pipe, straight pipe, closed star.
In general, after such a verbose introduction, you can do cupcakes. I'll start with the simplest, but no less tasty than the rest.
Do not forget to decorate with cream only completely cooled cupcakes.
1. Butter cream with condensed milk
This is perhaps the most common cream used in classic Soviet desserts. Why don't we use them to decorate the fashionable cupcakes today?
For this we need only 2 ingredients:
- butter, softened - 200 gr.
- 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 whipping the butter is 20 ° C. It's a little colder than room temperature.
- Now you need to beat the butter well (it should be of good quality). Beat butter with a mixer until fluffy, airy. It will take about 5 minutes.
- Only after the oil has become airy, we begin gradually, one spoon at a time, to introduce the condensed milk, whisking the mass until smooth after each portion of the 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. therefore very important beat the butter well and add condensed milk gradually!
Ready cream put in a pastry bag and decorate the cupcakes.
If it is hot in your house and the cream does not hold its shape well, put it in the refrigerator for a few minutes to allow the oil to solidify 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 tablespoons
Cooking method:
For all the nuances of making this cream, see the previous recipe ⇑
- Beat soft butter with a mixer until an air mass is formed (about 5 minutes).
- Add the condensed milk one tablespoon at a time, whisking well after each serving.
- After the condensed milk is over, add one tablespoon of cocoa powder, whisking again after each spoon.
- Fill a pastry bag with the finished cream and decorate the cupcakes. If necessary, the cream can be cooled slightly to keep its shape better.
3. Butter cream with boiled condensed milk
Another asset of Soviet cooking. The most beloved 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 an air mass is formed (about 5 minutes)
- Continuing to beat, add one spoon at a time boiled condensed milk whisk each time until smooth.
- Cool the finished cream if necessary and 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, take:
- butter, softened - 150 gr.
- icing sugar - 150 gr.
- creamy or cottage cheese- 300 gr.
* Optionally, you can add 115 gr. berry or fruit puree- for taste and color with ½ lemon juice.
We prepare the cream as follows:
- Put butter, icing sugar and vanilla in a mixer bowl and beat thoroughly until airy (5 minutes).
- Add cream or curd cheese, if desired - fruit and berry puree, and beat until smooth.
- Then add lemon juice and beat again until smooth. (* If we do it without fruit puree, do not add lemon).
- You can add to the finished cream food coloring and apply to cupcakes with a piping bag.
5. Cheese cream with white chocolate
The combination of cream cheese with white chocolate is incredible.
Let's take the following products:
- White chocolate- 200 gr.
- butter, softened - 200 gr.
- icing sugar - 150 gr.
- cream or curd cheese - 250 gr.
- vanilla seeds - ½ pod or vanilla essence - 1 tsp. (optional)
Preparing the cream:
- First, melt white chocolate, broken into pieces, in a water bath and leave to cool 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 keeps its shape well thanks to the presence of gelatin. Therefore, it must be prepared before baking the cupcakes so that it has time to solidify.
Required products:
- sheet gelatin - 10 gr.
- dark chocolate - 100 gr.
- cream - 50 gr.
- condensed milk - 100 gr.
- mascarpone cheese - 500 gr.
How we cook:
- IN cold water soak gelatin leaves 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 dilute the swollen gelatin in it, having previously squeezed it out. Stir until the gelatin is completely dissolved.
- Add cream to melted chocolate and stir until smooth.
- Then add condensed milk and mix again with chocolate.
- Put the mascarpone in a separate bowl and pour the chocolate into it, mix with a whisk until a homogeneous cream is formed.
- 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 refrigerate the utensils for whipping. This will make the process go faster.
- Put cream, mascarpone, sugar and vanilla essence into a mixer bowl, and begin to beat with a mixer at low speed, gradually increasing the speed.
- After the cream acquires the consistency of whipped cream, add a well-mashed banana and mix gently until smooth.
- The cream is ready. We can decorate cooled cupcakes with it.
8. Airy cream with white chocolate
A very simple yet very airy cream for white chocolate lovers
Ingredient List:
- white chocolate - 200 gr.
- butter, softened - 230 gr.
- icing 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.
- Put the soft butter in the mixer bowl along with the icing sugar and beat well until a fluffy cream becomes (5 minutes).
- Add completely cooled white chocolate to the butter cream and beat for a couple of minutes.
- Finally, add vanilla essence and beat again until a homogeneous airy cream is formed.
9. Protein cream on Swiss merengue
In this recipe, we pasteurize proteins in a water bath, so you don't have to be afraid of this cream.
For the recipe, let's prepare:
- egg whites - 2 pcs.
- sugar - 150 gr.
- vanilla seeds - ½ pod or vanilla essence - 1 tsp.
- food coloring - optional
Recipe execution:
- Put proteins, sugar, vanilla in a heat-resistant bowl and place in a water bath (the bottom of the bowl should not touch the water).
- Stir constantly with a whisk and heat the whites until the sugar is completely dissolved (about 5 minutes).
Rub the whites between your fingers - you shouldn't feel the sugar grains. - Only after the sugar has completely dissolved, remove the proteins from the bath and beat with an electric mixer into a stable meringue until the bowl cools down to room temperature.
- We immediately decorate our cupcakes with the finished cream.
10. Silky chocolate ganache
Perhaps one of the most beautiful and silky cupcake creams. It should brew well, so cook 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:
- Bring the cream, honey and instant coffee to a boil over moderate heat (no need to boil).
- Put finely chopped chocolate, butter in cubes in a bowl and fill them with hot cream in two approaches: 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 that's enough. You can browse the website for cupcake recipes and see other ideas. For example, I will give you chocolate cupcakes with chocolate icing and coffee-nut cupcakes with mascarpone cream.
Delicious and beautiful cupcakes for everyone!
Good luck, love and patience.
Everything. Bye. Bye.
Pancakes with milk fluffy without yeast recipe
February - a wonderful month ... It's frosty outside and, perhaps, February is the coldest days in our country, in Moscow. But there is a special charm in February– the beauty of waiting for spring. And a delightful feeling– spring is just around the corner. The day is getting longer, and the air more and more often brings to us the subtle echoes of spring warmth ... Isn't it? Or is it only one that seems to me so?
If you don't agree, then here's another argument in favor of an amazing month - February. It is at this time that we celebrate such a romantic holiday– Valentine's Day. I know what you say ... This is not our holiday. But, friends, why can't we draw good where it is? After all, feelings, love, awe– all this does not require us to postpone, cancel for the sake of our adherence to principles. Do you need a reason for love? No ... And if it is needed, then let it be so on February 14– another reason to arrange romantic dinner to your loved ones.
And on this occasion, I bring you a very touching and delicate recipe... I conceived it specifically for the holiday of all lovers. I was inspired and created a real flavor bouquet: delicate cupcakes with a "secret" - let your beloved try to reveal it ... "Secret" in a custard flavored with rose water. The cupcake cap can be melting and tender based on Swiss meringue or stronger and creamier. My advice: prepare a double serving with two kinds of creams - believe me, they will not have to be stored for a long time. Amazing ... They are absolutely amazing ...
Cupcakes with pink custard and meringue
Ingredients:
(10-12 cupcakes)
170 g wheat flour
½
tsp baking powder
¼
tsp salt
2 eggs, room temperature
150 g sugar
100 g butter, room temperature
80 ml natural yogurt or sour cream
40 ml milk
1 tbsp vanilla extract
3 yolks
60 g sugar
150 ml milk
35 ml heavy cream
15 g starch
1 tbsp rose extract
Swiss Meringue ()
3 squirrels
180 g sugar
2-3 drops of food coloring
Oil cream on Swiss merengue ()
3 squirrels
180 g sugar
2-3 drops of food coloring
200 g butter, room temperature
Sequencing:
Cupcakes
1. In a mixer, beat the butter with sugar until fluffy, creamy (use a flat nozzle, medium speed). Continue beating, adding eggs one at a time.
2. Sift flour with baking powder and salt. Whisk the sour cream (yogurt) in the milk.
3. Without whipping, with spatula, mix first the dry mixture, then the milk mixture to the creamy sugar mass.
4. Ready dough fill muffin molds about 2/3 full. Bake in an oven preheated to 170 C for 15-20 minutes. Cool down.
5. Use a spoon to make a depression in each muffin, removing a small portion of the pulp. Place the pink custard in the well. Decorate the top with meringue or butter cream. 
Pink custard
1. Beat the yolks with sugar, vanilla seeds and starch until fluffy, light mass.
2. In a saucepan, bring the cream and milk to a boil. Pour the milk-cream mixture into the yolks in a thin stream, without stopping whisking.
3. Transfer the mixture back to the saucepan. Put on low heat, cook, stirring constantly, until thickened (about 4-5 minutes).
Or try to cook in a different way # 2, like.
The finished cream is slightly thicker in consistency than condensed milk.
Cool the cream in the refrigerator.
Swiss Merengue ( detailed recipe there is )
1. In a deep bowl, combine proteins and sugar. Put the bowl in a water bath (container with boiling water). Whisking constantly with a mixer, heat the mixture to a temperature of 50-60 C (touch the edges of the bowl - they will be hot and the sugar will dissolve).
2. Remove the bowl from the water bath and continue whisking the meringue until “hard peaks” form and cool completely. Add color at the end of the whisk.
I really liked the texture of the cupcakes: the dough is moist, but not dense, but soft. And the custard is cool :) You can experiment with fillings)
Products(for 12 pcs.):
150 g (1 tbsp) flour
1 egg
80 g sugar
70 g butter (melt)
90 g milk
10 g (2 tablespoons) cocoa
1 tsp baking powder
A pinch of salt
For the custard:
130 g milk
1 yolk
10 g icing sugar
10 g flour
10 g sugar
5 g vanilla sugar
For chocolate cream:
160 g cold cream cheese
60 g soft butter
30 g icing sugar
10 g cocoa
Preparation:
Let's start by making a custard. Mix the yolk with flour and powdered sugar. Milk with sugar and vanilla sugar, bring to a boil. Add the yolk mixture and cook until thick. Cover with a foil so that it does not wind up. 
Now chocolate dough... It is prepared according to the muffin principle. In one bowl we mix wet foods (egg, milk and butter), in the other - dry foods (flour, sugar, cocoa, baking powder and salt). Mix the contents of the two bowls. 
Divide half of the dough into paper capsules for cupcakes, then spread out the custard, cover with the remaining dough.
We put in the oven, preheated to 200 degrees, we will bake for 15 minutes. Let's cool down. 
Mix and whisk the products for the chocolate cream. Decorate the cupcakes with cream from a pastry bag (you don't need to pre-soak the cream in the refrigerator, it will be problematic to squeeze out).
I decorated cupcakes with marmalades and crispy glazed balls, which are sold in addition to Danissimo curds (I saw the second idea from Lena eastflower
). 
You can make just chocolate cupcakes with chocolate cream(do not make the custard). After cooling, it will be possible to cut out the middle from them, fill with the filling, and then decorate with chocolate cream. So, I made some cupcakes according to the recipe, and some did not fill with custard before baking. After baking, filled boiled condensed milk, chocolate paste, cherry jam and left without filling (all 4 cuts below).