Cupcake delicious recipe. Delicious cupcakes: the best recipes with photos and videos

Despite its tiny size, the cupcake is in no way inferior to full-fledged classic cakes. The sponge cake comes in chocolate, peanut, strawberry, banana or vanilla. The toppings are also varied, from raisins to chocolate chips and fruit. The cake is crowned with the obligatory air cap made of cream, cream cheese, meringue, whipped cream, ganache or mastic. At this stage, the chef shows all his imagination: the cupcake can be decorated with candied flowers, beads, sculpted with a company logo or a cartoon character - a real scope for creativity! Mini-cakes help create a festive atmosphere: for St. Patrick's Day it is appropriate to make cupcakes in the shape of green shamrocks, for Halloween - with the image of a Jack-O-lantern, and on New Year- in the form of a Christmas tree.

The fashion for cupcakes has also migrated to wedding tables. Newlyweds often order multi-tiered masterpieces of elaborately decorated mini-cupcakes instead of a traditional cake. Such an individual dessert is superior to its larger brother: it looks beautiful and is more convenient to eat - after all, each guest gets a separate cake. You can bake cupcakes in coffee or tea refractory cups, in silicone molds or in multi-colored corrugated paper molds. The latter are sold in large supermarkets.

Cupcakes are often confused with another type of miniature baked goods - muffins. They come in both dessert (with the addition of blueberries, raspberries, cherries, cinnamon) and snack (with pumpkin, zucchini, carrots). The difference between cupcakes and muffins is that the former have a generous portion of cream and a delicate porous sponge cake, while the latter have a swollen dough cap hanging on top and a denser texture. By the way, even in the world of wizards, muffins are respected: it is known for certain that on the way to school, Harry Potter enjoyed pumpkin muffins, which in the fairy-tale world are sold only on the Hogwarts Express.

For 4 persons: flour - 6 tbsp. l., butter - 100 g, sugar - 3 tbsp. l., baking powder - 1 tsp, milk - 150 ml, eggs - 2 pcs., Philadelphia cheese - 200 g, powdered sugar - 2 tbsp. l., any berry, salt.

Knead the butter with your hands and beat with sugar. Separately mix flour, baking powder and a pinch of salt. Beat the eggs into the butter and knead. Combine the mixtures and add warm milk. Pour the finished dough into special molds, fill them halfway, and place in the oven. Beat the powder and Philadelphia, place in a piping bag, and decorate the cupcakes. Place berries on top (you can use fresh or defrosted ones).

Calorie content per serving 300 kcal

Cooking time 50 minutes

7 points

For 4 persons: flour - 1.5 cups, sugar - 1 cup, fresh blueberries - 50 g, vegetable oil - 1 tbsp. l., eggs - 2 pcs., butter - 100 g, sour cream - 1 glass, soda - 1 tsp, powdered sugar - 1 tbsp. l.

Beat the eggs thoroughly with sugar. Add melted butter, sour cream and soda slaked with vinegar. Beat, adding flour. Grease small molds with vegetable oil, pour the dough without filling the mold completely. Add fresh berries. Bake in a preheated oven on low heat for about 20 minutes. Cool the finished muffins and sprinkle with powdered sugar.

Calorie content per serving 210 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons: flour - 1 cup, sugar - 1.5 cups, cottage cheese - 250 g, sour cream - 2 tbsp. l., eggs - 2 pcs., butter - 2 tbsp. l., soda - 0.5 tsp., bananas - 1 pc., mint leaves - 10 pcs.

Cottage cheese, eggs, sour cream, flour, sugar (1 cup), soda, quenched with vinegar, and melted butter mix and pour into molds. Bake in the oven at 180°C. Remove and cool.

Cut the banana into rings and sprinkle with lemon juice to prevent it from browning. Pour the remaining sugar into 1/2 cup of water and place on low heat. When the liquid begins to boil, remove from heat. Soak the cupcakes with the prepared caramel. Decorate the pastry with banana slices and mint leaves.

Calorie content per serving 150 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 6 points

For 4 persons: wheat flour - 250 g, ground cinnamon - 1.5 tsp, soda - 1.5 tsp, baking powder - 2 tsp, salt - 1.5 g, eggs - 3 pcs., granulated sugar— 230 g, vegetable oil- 150 ml, vanillin, grated carrots - 2 cups

Preheat the oven to 180°C. Grease the bottoms of the muffin tins. Sift together flour, cinnamon, baking soda, baking powder and salt. Set aside. Beat the eggs and sugar until the mixture becomes foamy and light in color. Add vegetable oil, vanilla and carrots. Mix into flour mixture. Pour the dough into the prepared pans. Bake in a preheated oven for 15-20 minutes. Remove and let cool on a wire rack.

Calorie content per serving 210 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 6 points

For 4 persons: wheat flour - 250 g, butter - 100 g, granulated sugar - 150 g, cocoa - 2 tbsp. l., eggs - 2 pcs., kefir - 1 glass, baking powder - 2 tsp., vanillin

Mix kefir with baking powder and set aside for a while. Mix melted butter with sugar, eggs, vanilla. Add kefir. Add flour, sifting. Mix well. Divide the dough into two parts. Add cocoa to one of the parts. Place alternating spoonfuls of chocolate and light batter into a greased and floured muffin tin until the tins are half full. Bake at 180°C for about 25 minutes. You can cover the muffins with melted chocolate or chocolate whipped cream and sprinkle with cocoa.

Calorie content per serving 270 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 6 points

For 4 persons: wheat flour - 1.5 cups, baking powder - 0.5 tsp, soda - 1 tsp, salt - 1 tsp, bananas - 3 pcs. granulated sugar - 0.75 cups, eggs - 1 pc., butter - 75 g

Preheat the oven to 180° C. Grease the muffin tin well with butter. Sift together flour, baking powder, baking soda and salt, set aside for a while. Mash the bananas into a puree. Mix the puree, sugar, egg and pre-melted butter in a separate bowl. Carefully add the flour mixture and stir until smooth. Pour the dough into the molds, filling them 2/3 full.

Before baking, you can place large pieces of bananas or any other fruit on the top of the cupcake. Bake for 25-30 minutes.

Calorie content per serving 250 kcal

Cooking time 50 minutes

Difficulty level on a 10-point scale 6 points

For 4 persons: wheat flour - 100 g, milk - 120 ml, green tea with jasmine - 3 sachets, granulated sugar - 150 g, butter - 50 g, baking powder - 1.5 tsp, vanillin, eggs - 1 pc., salt - 0.25 tsp.

Brew tea bags with hot milk. Mix dry ingredients: flour, salt and baking powder. Beat softened butter with sugar, vanilla and egg. After the milk has cooled, remove the bags. Add milk to butter. Then add dry ingredients. Stir until smooth. Preheat the oven to 180° C. Grease the pan with oil. Bake for 20-25 minutes. Can be decorated with whipped cream and confectionery sprinkles.

Calorie content per serving 180 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 6 points

For 4 persons: flour - 250 g, margarine - 150 g, milk - 150 ml, eggs - 2 pcs., baking powder - 2 tsp, sour cream - 5 tbsp. l., cocoa - 4 tbsp. l., sugar - 4 tbsp. l., butter - 1 tbsp. l.

Mix butter, cocoa, sugar, milk. Bring to a boil, remove from heat. Cool. Beat the eggs and mix. Add baking powder and flour, knead the dough. Grease the molds with oil and fill 2/3 full with dough. Place in a preheated oven, bake for 20-25 minutes. For the cream, mix sour cream, cocoa, sugar, butter in a saucepan. Boil. Cool. Place cream on cupcakes.

Calorie content per serving 420 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 6 points

For 4 persons: wheat flour - 250 g, granulated sugar - 300 g, zucchini pulp, grated on a fine grater - 250 g, eggs - 2 pcs., olive oil- 2 tbsp. l., cinnamon, salt, baking powder, vanillin

In one container, mix all dry ingredients (flour, sugar, cinnamon, salt, baking powder and vanillin). In another container, mix all other ingredients. Add liquid ingredients to dry ingredients and stir. Divide the resulting mixture into molds, filling them 2/3 full. Bake in an oven preheated to 180°C for 25 minutes. You can decorate cupcakes with curd cream: beat 300 g of curd cheese or soft cottage cheese until smooth air mass with 50 g of powdered sugar and coat the tops of the cupcakes.

Calorie content per serving 170 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 6 points

For 2 persons: flour - 4 tbsp. l., sugar - 4 tbsp. l., cocoa - 2 tbsp. l., eggs - 2 pcs., vegetable oil - 2 tbsp. l., baking powder - 0.5 tsp., salt

Mix all ingredients, beat with a mixer slow speed. You should get a dough similar in consistency to sour cream. Pour it into mugs, filling them halfway - the dough rises very well. Microwave for 3-4 minutes. Make sure that the dough does not overflow.

Take out the finished cupcakes, let them cool slightly and serve without removing them from the mugs. You can add dried fruits, zest, fresh berries or chopped nuts to the dough, and decorate the finished cupcakes with powdered sugar and fluffy low-calorie cream.

Calorie content per serving 220 kcal

Cooking time 15 minutes

Difficulty level on a 10-point scale 5 points

Photo: Fotolia/All Over Press, Legion Media

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 classic recipe dough, 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.

It's quite simple to prepare. The main thing is to remove food from the refrigerator compartment in advance so that it reaches room temperature

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 classic base. We also prepared chocolate and lemon dough based on it.

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

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

For Kurd:

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

The cooking process is similar to 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 cook for her cheese cream. 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 all over 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

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

For the dough, take the ingredients from the previous recipe, only add 3 tbsp at the very end. 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 cling film at the joint. 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 yoghurt – 125 g
Baking powder – 1 tsp.

Preparation:

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

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

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

For lemon curd you will need:

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

Preparing cupcake filling:

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

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

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

Meringue cream:

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

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

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

How to make juicy red velvet cupcakes with kefir at home

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

Products:

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

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

Beat eggs with granulated sugar until fluffy. Add a bag of vanilla sugar and coloring. Stir thoroughly. The mass turns out to be a rich red color.
Heat the kefir a little and add baking soda to it, stir.
Sift flour together with baking powder and cocoa powder
When the soda goes 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 drive reverse side nozzle inward and pull 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 to make, and from here you can dance and come up with ideas for decoration. If you have lemon cupcakes with lemon curd inside, it would be appropriate to use lemon zest in decoration instead of sprinkles or marmalade.

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

Rules for getting perfect cupcakes

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 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. We'll be cooking next week new dessert. Which? Subscribe to updates and stay up to date with news on our blog.

Add sugar to softened butter (or margarine).

Place paper cups in a cupcake pan and fill them almost to the top with dough.

This dough does not rise much, the finished classic cupcakes come out with a smooth top, without a cap. Bake pancakes in an oven preheated to 175 degrees for 25-30 minutes.

Cool the finished cupcakes completely and decorate with any cream. I have butter cream with condensed milk: to 100 grams of softened butter, add 100 grams of condensed milk and 1/4 bag of vanilla sugar, beat with a mixer until smooth and fluffy, then add coloring (I use dry) and thoroughly stir the cream until bright color. My decoration is in the form of a flower, which can be made using a cooking bag with a nozzle (I have a nozzle for roses). I also decorated the top with confectionery powder in the form of silver balls.

Place the delicious and very bright, beautiful classic cupcakes in the refrigerator to let the cream harden. You can serve them for tea at home or on a holiday table.

Enjoy your meal!

More than a year ago, in my notebook cookbook there was an entry for cupcakes with buttercream, which I saw on some site, but I don’t remember which one and the address was not saved in the notebook. But the recipe itself wasn’t very good, I had to fine-tune it, constantly playing with the proportions of the ingredients. We presented our current version of small cupcakes at the SWEET WEEKEND Festival. I am posting it.

A delicious cupcake recipe perfect for kids, weddings or birthdays. Cupcakes can be made with chocolate, banana, buttercream or fondant. There are many, many options for cupcakes. This cupcake recipe with step by step photos can become your go-to cupcake recipe.

The quantities indicated below make 46-48 small muffins and 14-16 medium ones. It’s difficult to say exactly what kind of molds I use, the packaging was thrown away a long time ago, but it was written on it that these were cupcake molds.

The dough is prepared very quickly, the cupcakes are also baked quickly, but they become softer and tastier if you apply cream on them and leave them to rest for 8 hours in the refrigerator.

For the cupcakes you will need (I used a 250 ml glass):
All ingredients should be at room temperature.

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

In a saucepan or deep bowl, use a whisk or fork to mix sugar, egg, vanilla sugar, sour cream and milk. Then add the slightly cooled melted butter and mix thoroughly again.

In a separate bowl, combine flour, baking powder, baking soda and salt. mix.

Then sift the flour mixture through a sieve into the pan with the milk mixture. Mix thoroughly with a whisk until smooth. It’s even better to let the dough rest a little at room temperature for about 15 minutes.

Using a teaspoon, pour the dough into molds (I have silicone molds, but I also use paper molds that I put in silicone ones) 2/3 full. But the photo shows that there is a lot of dough, this happened due to my oversight with one batch of 12 pieces when I prepared them for Halloween (by the way, I only have 12 molds).

Place the cupcakes on a baking sheet and put them in the oven, preheated to 180 degrees. They will bake for approximately 9-13 minutes (for cupcakes bigger size you need to increase the baking time to 13-18 minutes). Everyone’s oven is different, so I’m giving universal advice so that the cupcakes turn out tender and not dry.
Keep an eye on the cupcakes after 8 minutes (for larger cupcakes, check after 10 minutes) in the oven. Check them for doneness with toothpicks, stick them in and if they come out dry, take them out immediately. Cupcakes must be white If they start to turn golden, it means they are already drying out.

This is what they look like in their paper molds.

And these are the orderly rows of two hundred cupcakes that we prepared for the SWEET WEEKEND Festival. After the first hundred they became more beautiful and smoother :)

I don’t even know how to make you see a link to the cream. Well, really, I’m already tired of the question “Where is the cream?”

The popularity of cupcakes around the world is quite easy to understand: these small cup-sized cakes - hence the name - are very easy to eat, they are beautiful and very tasty.

During the congestion large quantity guests no longer need to rack their brains about how to cut the birthday cake so that everyone gets a piece, and there’s no need to cut anything at all. Each portion is already packaged in a beautiful paper wrapper and decorated as if it were a complete culinary creation. In general, we learn how to make cupcakes and decorate them.

Secrets of making cupcakes

The main difference between cupcakes and muffins or cupcakes is that they are closest to cakes in terms of sponge cake structure and design. Cupcake dough should always start by mixing butter and sugar, then gradually add eggs or yolks - in this case the dough will be a little more tender and soft. Then the milk is added, and at the very end the flour is quickly added.

Flour should always be sifted before mixing into the batter to ensure fluffier cupcakes; all ingredients should be at room temperature.

To prevent the dough from separating from the melted butter, everything needs to be done very quickly and carefully, best of all by moving the whisk or mixer from top to bottom.

During baking, you should not open the oven door slightly so that they do not fall off, and also take them out immediately after baking - it is best to let them cool a little in the oven.

Classic cupcake recipe

This is a basic recipe, to which you can then add filling, cocoa powder, ground nuts or citrus zest, make striped cupcakes from two or three types of dough and, of course, use different types cream.

Sugar: 150 gr
Eggs: 2 pcs.
Butter: 100 gr.
Baking powder: ½ teaspoon
Milk or kefir: 120 ml
Flour: 200 g
Salt: a pinch
Vanillin: optional

Beat soft butter with sugar, add eggs and salt, continuing to beat, add flour and baking powder in portions and then pour in milk or kefir, mix thoroughly again. The dough should not be too thick and aromatic.

Fill paper or silicone molds to about ⅔ height, bake for about 20 minutes at 170-180 degrees in a preheated oven until golden brown.

Chocolate cupcakes “bomb”

Recipe from famous chef Jamie Oliver.

To the basic recipe you need to add 2 tablespoons of cocoa powder, when laying out ready dough first add 1 tablespoon, then a piece of good chocolate, then top up the dough to the desired level. Decorate as desired and to your taste - below are several topping options.

Cupcakes “Baba”

Quite a piquant variation of cupcakes on the theme of the famous baba. To do this, add cinnamon and ginger to the base dough - a pinch each and a handful of washed raisins; after baking, pour a teaspoon of rum over the cooled cupcakes (if the treat is intended for children, this item should be excluded). As a topping, it is best to use meringue cream or whipped butter plus condensed milk - recipes for creams are written below.

Striped chocolate orange cupcakes

Prepare the dough according to the basic recipe, divide in half. Add 2 tablespoons of cocoa to one half, mix thoroughly, squeeze the juice of one orange and zest into the other half. Pour the mixture into the molds one by one into the center until ⅔ full - you will get very tasty and fragrant cupcakes with an interesting pattern.

Cupcake cream

All the creams presented below are similar in one way: they hold their shape very well when cooled and you can squeeze out various designs from them - from simple waves to rather small plastic ones in the form of flowers and petals. In classic cupcakes, the cream is squeezed out from the top from a pastry bag with a nozzle, which can be cut to fit any pattern, or from a syringe with a similar device.

Vanilla buttercream - for 12 cupcakes

Butter: 250 g
Powdered sugar: about 4 ½ cups - sifted
Milk: ¼ cup
Vanilla: 1 pod, or 1 sachet of vanilla, or vanilla essence - a few drops
Gel food coloring: optional

Soften the butter slightly at room temperature. Whip it on average speed, adding powdered sugar in portions, about halfway through add milk and vanilla - beat until a light, airy mass is formed. If desired, the cream should be divided into the number of colors you need and add food coloring to each according to the instructions.

Cream cheese cream

This cream is not as fatty as the previous version, it will appeal to lovers of traditional cheesecake, the cream has a rich, creamy taste.

Cream cheese at room temperature: 170 g
Butter at room temperature: 50 g
Vanilla extract or essence: a few drops
Powdered sugar: 2 ¼ cups - sifted

With a mixer at medium speed, beat the cream cheese and butter until smooth, add vanilla extract and powdered sugar in portions, beat until smooth. Cool the finished cream in a pastry bag for about 1 hour, decorate the cupcakes.

Cream of butter and condensed milk

Butter: 250 g
Plain or boiled condensed milk: 1 can

Beat with a mixer until fluffy; the butter should be at room temperature. Cool in a pastry bag and decorate cooled cupcakes.

Cream meringue

There are several ways to prepare this cream, both require some skill, but in general they can be done even by novice housewives.

Proteins: 3 pcs.
Water: ¼ cup
Sugar: 1 cup
Citric acid: a pinch
Butter: 170 g
Vanilla extract: a few drops
Food gel coloring: optional

Pour the whites into a deep bowl - it should be completely clean and dry. Mix water and sugar in a small saucepan and cook until the sugar is completely dissolved, then cook over low heat for about 5-7 minutes until a “thread” forms. While the sugar syrup is boiling, the whites citric acid beat until stiff peaks form.

Next, without turning off the mixer, pour in the sugar syrup in a thin stream - the mixture will immediately become glossy and thicken quite quickly. Continue whisking until the cream has cooled completely - this may take up to 20 minutes; you can place the bowl of cream on ice to speed up the process.

Add softened butter - the mixture will fall slightly, but as you beat it will become smooth and homogeneous again. If whipping fails, place the entire mixture in the refrigerator for 15 minutes and continue beating with the mixer again. Finally add vanilla extract and coloring. Place the cream in a pastry bag and decorate the cupcakes.

Whipped cream

A simple and elegant solution for those who do not have big amount time for cooking and decorating. Use for decoration just before serving - this type of cream holds its shape the worst.

Take a can of ready-made whipped cream - preferably proven brands, shake and apply to the finished cupcakes. Decorate with grated chocolate or cocoa powder, berries, and fruit pieces if desired.

Ganache

Cream for chocolate lovers, goes well with classic or chocolate cupcakes.

Chocolate 70% cocoa: 225 g
Cream 30%: 270 g
Molasses or honey: 40 g

Bring the cream with molasses or honey to a boil, turn off the heat, pour in the chocolate broken into pieces, stir with a spatula until completely dissolved and a homogeneous mixture is obtained. Cool in the refrigerator until the ganache begins to hold its shape, transfer to a pastry bag, and decorate the cupcakes.

Decorating cupcakes

Modern trends offer naturalness, on the one hand, for example, figurines and decorations made of mastic, popular in the recent past, were replaced by elegant and interesting decorations made from natural chocolate, berries and fruits in gelatin filling.

On the other hand, many confectioners make full use of their imagination and skillfully mix different techniques and techniques. For example, traditional protein-butter cream, extruded in a spiral shape, is decorated with homemade or ready-made signs with funny inscriptions made of chocolate, sugar beads, caramel cobwebs, fresh berries and fancy voile sprinkles.

Quite often, gel dyes or even paints made from natural juices are used to decorate cupcakes - with a regular brush on a mousse fill or the same butter cream, ironed with a spatula, entire paintings of various formats are depicted.

Equipment for making cupcakes

There are not so many additional equipment needed for making cupcakes. In addition to a bowl for kneading the dough and a mixer - they are found in almost every kitchen - you need baking paper molds and a pastry bag for the cream.

Baking tins

Now you can find many molds of various sizes and any design - from simple white ones, on which you can draw or write a name or a wish with a marker, to multi-colored and themed ones: children's, romantic, fantasy, New Year's.

In general, you can pour the dough into them immediately or transfer ready-made cupcakes baked in metal or silicone molds into paper molds.

Average price: about 100 rubles for 100 pieces.

Pastry bags for cream

They make life very easy when decorating small or large confectionery molds. The bags themselves can be made of paper, polyethylene, cotton, silicone - depending on this, their cost and durability are determined.

The bag's tip is usually either cut off or a special nozzle with a shaped cutout is used. This allows you to create drawings of any complexity, borders, edgings. It is better for beginners to start practicing with simpler attachments, gradually trying other shapes; experienced confectioners often choose very complex and fancy options.

Average price: about 100 rubles per bag with a nozzle, depending on the material and brand.