Cupcakes

Prepared by: Marina Zolotseva

08/16/2017 Cooking time: 35 min

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Looking for a quick and easy dessert for tea for the whole family? I suggest you learn how to make homemade cupcakes with milk. Tender, airy and incredibly tasty. Be sure to try it!

Classic cupcakes at home

Making cupcakes according to the classic recipe is not difficult. The most important thing is to maintain the correct proportions of ingredients.

You need:

flour - 1 glass;
sugar - 2/3 cup;
vanillin - 1 teaspoon;
milk - 2/3 cup;
butter - ½ pack;
loosened - 1 teaspoon;
salt - a pinch.

We will prepare it like this:

Before you start making the muffins, remove the butter from the refrigerator. It is necessary that it melts a little and softens. Grind it with a mixer together with sugar so that you get a mass of homogeneous consistency. Next add vanilla, eggs and a small pinch of salt.
Also add flour mixed with baking powder into the mixture. Don't forget to sift it first.
Add milk to the dough and mix well, then distribute it into the prepared molds. It is best to use silicone or heat-resistant plastic.
Place them in the oven for half an hour at 180ºC.

Carrot cupcake - a simple recipe

An unusual recipe for a delicious dessert, wouldn’t you agree? I am sure you will enjoy the tenderness of the baked goods and the original taste.

We take:

Flour - a glass.
Carrots – 2 pcs.
Sugar - a glass.
Cream - a glass.
Eggs - a couple.
Walnuts – 100 gr.
Sunflower oil – 0.5 cups.
Vanillin - a small spoon.
Powder – 2 large spoons.
Salt.
Baking soda - small spoon.

How to bake:

Grate the carrots very finely. Crush the nuts.
In a separate bowl, combine flour, slaked soda, salt, mix the contents.
In another bowl, mash the eggs with vanilla and softened butter.
Combine both mixtures, add carrots and nuts. Stir thoroughly to form a dough.
Divide the batter into the molds and transfer to the oven. Bake for 20-30 minutes, preheating the oven to 180 o C.

Amazing chocolate dessert

Chocolate cupcakes are a real treat for those with a sweet tooth.

You need:

sugar - 2/3 cup;
milk - ½ cup;
flour - 1 glass;
eggs - 2 pcs.;
butter - 1 pack;
cocoa - 2 tbsp. spoons;
loosened - 2 teaspoons.

Let's cook!

To prepare the dough, take a small pan.
Mix melted or softened butter, milk, a couple of tablespoons of cocoa powder and half a glass of sugar.
Boil the mixture on the stove, then remove from it and let cool. After this, beat a couple of eggs into the mixture.
Next add sifted flour mixed with baking powder.
As a result, you should get a thick dough. Distribute it among the molds and bake for half an hour.

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 make 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.

Unusual carrot cupcakes

Have you ever tried carrot cupcakes? If not, then try this recipe quickly and be sure that the result will not disappoint you!

You need:

flour - 1 glass;
sugar - 1 glass;
carrots - 2 pcs.;
eggs - 2 pcs.;
rast. butter - ½ cup;
vanillin - 1 teaspoon;
salt - a pinch;
walnuts - 100 g;
soda - 1 teaspoon;
cream - 1 glass;
powdered sugar - 2 tbsp. spoons.

Cooking algorithm:

Grate the carrots as finely as possible. As a result, you should have one and a half cups of planed straw.
Nuts are crushed in any convenient way.
Mix flour, salt and soda slaked with vinegar or a couple of drops of lemon juice separately.
Separately grind the melted butter, vanilla and eggs.
Combine the two halves of the mixture and add carrots and nuts to them. Mix thoroughly.
Pour the dough into molds and place in the oven or oven for half an hour.
A little later from the start of baking, check the readiness with a toothpick.

Cupcakes recipe classic

Cooking time: 2 hours.
Number of servings: 12 persons.
Calorie content of the dish: 354 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: medium.

The recipe for classic cupcakes involves the use of soft butter, premium wheat flour and fresh chicken eggs. An original decoration will be an oil mass that can be painted with food coloring in any shade.

Ingredients:

butter – 100 g + 200 g for cream;
milk – 120 ml;
flour - a glass;
baking powder – 10 g;
sugar – 150 g + cups for cream;
salt - a pinch;
eggs – 2 pcs. + 5 pcs. for cream;
food coloring – 2 g;
lemon juice – 20 ml.

Cooking method:

Beat granulated sugar and butter until fluffy, add eggs, salt. Beat and sift flour and baking powder. Add milk, bake in silicone molds for half an hour at 175 degrees.
For the protein-butter cream, mix the whites of 5 eggs with sugar, beat in a water bath until the sand dissolves. Pour in lemon juice, beat until stiff peaks form, add oil, tint, and cool for an hour.
Decorate the cupcakes with cream mixture.

Vanilla quick baked goods

Vanilla cupcakes will delight lovers of delicate sweets with a subtle aroma.

You need:

flour - 1 glass;
sugar - 2/3 cup;
eggs - 3 pcs.;
butter - ½ pack;
milk - 2 tbsp. spoons;
vanillin - 2 teaspoons;
loosened - 2 teaspoons;
salt - a pinch.

Let's start the process:

Turn on the oven to preheat immediately, because it takes very little time to prepare the cupcake batter.
Remove the butter from the refrigerator in advance and when it becomes soft enough, grind with sugar into a fluffy mass.
After this, add chicken eggs to the mixture.
Separately combine the crumbly ingredients in another bowl.
Add the dry part to the liquid portion in portions and do not stop beating with the mixer, setting it to the lowest power.
At the end milk is added.
Mix well and pour the dough into molds.
Place in a preheated oven for half an hour.

Vanilla Cupcakes Recipe

Cooking time: 40 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 343 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: medium.

Vanilla cupcakes with currant filling have a pleasant aroma. The exquisite composition is completed by a cap made of delicate coconut mass, which gives the whole delicacy a light airiness and an unforgettable taste. By analogy, you can prepare cupcakes with different fillings, using any berries or fruits.

Ingredients:

butter – 100 g;
sugar – 110 g;
eggs – 3 pcs.;
flour – 180 g;
baking powder – 10 g;
vanilla sugar – 5 g;
currant jam - half a glass;
cream cheese – 100 g;
coconut flakes – 15 g.

Cooking method:

Cut the butter into cubes, soften, beat with two types of sugar with a mixer. Add eggs, baking powder, beat until the mixture doubles in volume. Gradually sift the flour and pour into the molds. Bake at 180 degrees for 25 minutes.
For the cream, grate the cheese with some coconut flakes and jam, beat for 3 minutes. Cut off the caps from the cupcakes, remove the crumb, and fill with jam. Return the cap, pour over the creamy mixture, sprinkle with coconut flakes.

Cupcakes with liquid filling

You will need:

flour - ½ cup;
butter - 1 pack;
dark chocolate - 200 g;
eggs - 4 pcs.;
sugar - ½ cup;
salt - a pinch.

Let's start cooking:

Softened butter, two-thirds of the amount of sugar indicated in the ingredients and chocolate are melted in any way familiar to you.
The remaining sugar is beaten together with the eggs until foam appears.
Combine both parts of the dough and add sifted flour to them.
Pour it into the molds, but fill it a little more than halfway, otherwise the dough will overflow when it rises.
Place the cupcakes in the oven for half an hour.
The finished dessert can be sprinkled with powdered sugar on top or decorated with cream.

Cupcakes with vegetable oil - recipe with photos

Cupcakes will decorate any tea table, children's party and will not be superfluous at a buffet table. Cupcakes made with vegetable oil are especially tender, I love making them. It takes very little time. They always turn out delicious and very cute.

Turn on the oven to warm up to 170 degrees, and you can start making dough. Place sugar in a bowl, break eggs, beat for 15 seconds. Pour in vegetable oil and add vanilla.

Sift flour in a bowl and mix all dry ingredients.

Add soda to a glass of yogurt and let it react with the yogurt.

We will add flour to the dough in parts, pour in yogurt, mix and get a tender dough.

Cupcakes made with vegetable oil are ready and can be cooled in the pan.

Cut off the tops of the cooled cupcakes. I'll coat each one with orange jam. I will apply cream on top of the jam.

I'm making cream cheese. This cream is so good and tasty that I just fell in love with it.

I decorate cupcakes using pastry tips the way I want!

These are the winter roses I got! My guests will be pleased.

With sour cream

Homemade cupcakes using sour cream are also one of the delicious options for making famous cupcakes.

You need:

sugar - 1 glass;
flour - 1.5 cups;
sour cream - 1 glass;
vanillin - 1 tbsp. spoon;
butter - ½ pack;
loosened - 1 teaspoon;
chocolate - 200 g.

Let's prepare it like this:

Beat softened butter with eggs and sugar.
The bulk components are mixed separately and added to the egg mass.
At the end sour cream is added. It’s better to use a thicker one - this will make the muffins much tastier.
You can make the filling from raisins, nuts or dried fruits with candied fruits - at your discretion.
Mix the mixture well, grease the molds and pour the mixture into them.
After this, place in the oven for 35-40 minutes at a temperature of 180ºC.
While the cupcakes are preparing, you need to make the filling. To do this, melt the chocolate in a water bath. At the same time, make sure that it does not burn, otherwise the fudge will acquire an unpleasant odor.
Immediately after the cupcakes are cooked, pour the filling on top of them and let the dessert set.

Decorating cupcakes

Modern trends offer naturalness, on the one hand - for example, figurines and mastic decorations that were popular in the recent past have been replaced by elegant and interesting decorations made of 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, squeezed into 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, entire pictures of various formats are painted on mousse filling or the same butter cream, smoothed with a spatula.

Cooking without adding eggs

I really want to make cupcakes, but as luck would have it, I don’t have any eggs? Do not despair! Just use the following recipe.

You need:

flour - 1 glass;
milk - 1 glass;
sugar - ½ cup;
vanillin - 2 teaspoons;
loosened - 1 teaspoon.

The process will not take much time:

Beat vanilla, sugar and softened butter with a mixer at low speed.
Pour the milk in portions, whisking continuously until it is well distributed throughout the mixture.
Finally, in the same way as milk, flour mixed with baking powder is added in parts.
Grease the cupcake molds, pour the batter into them, and then bake the dessert for half an hour.
At this time, prepare the soaking syrup by mixing a glass of water with a tablespoon of sugar.
Make a through hole in the middle of each cupcake, make sure that the bottom remains intact and pour the impregnation there.
If desired, you can additionally decorate the dessert with cream.

Buttercream Charlotte

An excellent custard that can be used to fill and decorate any cake.

Boil 6 large spoons of milk, adding 4 spoons of sugar. Stir until the sweetness is completely dissolved.
Separately, lightly beat 2 eggs, pour into the milk in a thin stream, without stopping whisking.
When the first signs of boiling appear, remove from heat and cool.
Beat 200 gr at high speed. softened butter. Slowly, in a stream, pour the cooled milk mixture into it, without stopping the mixer.

Cupcakes with milk - simple and delicious

One of the traditional and simple options for making cupcakes at home.

You need:

butter - 1 pack;
eggs - 2 pcs.;
milk - ½ cup;
sugar - 2/3 cup;
loosened - 1 teaspoon;
flour - 1 glass;
vanillin - 1 teaspoon;
salt - 1 pinch.

Let's get started

First, preheat the oven to 180ºC so that you can immediately bake the cupcakes without wasting time.
Mix all dry ingredients thoroughly in a separate bowl.
Next, fairly soft butter is added.
Mix everything well until smooth and pour in the milk.
Knead the dough and pour it into molds.
Bake the cupcakes for 20 minutes in the preheated oven.

Chocolate cupcake

Cooking time: 1 hour.
Number of servings: 20 persons.
Calorie content of the dish: 378 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: medium.

Cupcakes with chocolate filling are spectacular and delicious. They are easy to make if you take the Red Velvet cake recipe as a basis - tint the dough with red dye, and make the filling white with the addition of cocoa. Snow-white icing and berry decorations will complete the attractive appearance of the delicacy, which will be the best gift for Valentine's Day.

Ingredients:

butter – 150 g + 30 g for cream;
sugar – 150 g + 80 g for cream;
milk – half a glass;
cocoa – half a glass;
eggs – 2 pcs.;
baking powder – 20 g;
flour – 250 g;
fat sour cream - half a glass.

Cooking method:

Combine butter, cocoa, granulated sugar, milk and boil. Cool, add eggs, stirring, add flour and baking powder. Knead the dough, pour into molds, bake at 180 degrees for 20 minutes.
For the cream, mix sour cream, sugar, butter, boil, make the filling, and coat the surface with the rest.

With cottage cheese

Delicious and healthy cupcakes with the addition of cottage cheese or curd mass will not leave anyone indifferent!

You need:

sugar - 1 glass;
flour - 1 glass;
cottage cheese - 400 g;
butter - 1 pack;
loosened - 1 teaspoon;
creamy cheese - 100 g;
sweet powder - 4 tbsp. spoons;
eggs - 3 pcs.;
salt - 1 pinch.

Let's cook!

If you use regular cottage cheese and not curd mass, then rub it through a sieve or beat it at low speed with a mixer until smooth. In this case, you need to remove excess lumps. If the mixture contains raisins, then it’s okay - it’s even better.
Add softened butter, eggs and sugar to the cottage cheese. Mix all ingredients well.
Start pouring flour combined with baking powder into the resulting mixture. This is important, as the dough may turn out “clogged” and tasteless.
For a delicious aroma, you can add vanillin or cinnamon. Add candied fruits or dried fruits as a filling.
Distribute the dough into greased molds and place in an oven preheated to 180ºC for 30-40 minutes.
While the cupcakes are baking, prepare the frosting. To do this, beat the cheese and powdered sugar and fill a pastry syringe with the resulting mixture.
The finished cupcakes, while still hot, are decorated with prepared cream on top and served.

Cupcakes without butter

Cooking time: 1 hour.
Number of servings: 14 persons.
Calorie content of the dish: 160 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: medium.

Low-calorie, beautiful cupcakes without butter will appeal to anyone on a diet, because one serving can be eaten without compromising your figure. This practically dietary delicacy looks appetizing, makes you want to try it and enjoy the most pleasant creamy taste. The vanilla flavor of a dish can be easily created by following the recipe, adding vanillin or vanilla essence.

Ingredients:

eggs – 3 pcs.;
sugar – 125 g;
baking powder – 10 g;
flour – 180 g;
vanillin – 10 g.

Cooking method:

Cool the eggs, beat with granulated sugar until smooth, add baking powder, vanillin, flour.
Divide the dough into the molds and place in the oven to bake at 180 degrees for 25 minutes.

With boiled condensed milk

Do you like boiled condensed milk? Then try making cupcakes with it. The recipe will not take much of your time, and the dessert will delight you with its taste and aroma. The indicated amount of ingredients is enough for 20 muffins.

You need:

milk - 1 glass;
flour - 2 cups;
sugar - ½ cup;
egg - 1 pc.;
boiled condensed milk - ½ can;
banana - 2 pcs.;
loosened - 2 teaspoons;
rast. oil - 4 tbsp. spoons;
powdered sugar;
salt - 1 pinch.

Let's get to the fun part:

Mix softened butter with sugar and egg.
Add flour combined with baking powder and a pinch of salt. If the dough is too thick and not flexible, then pour half a glass of milk.
Grind the banana using an immersion blender and add it to the dough.
Grease the molds with oil and place a tablespoon of dough in each so that the mold is half filled.
After the dough, add a teaspoon of condensed milk. You can do less, depending on your preference regarding the amount of filling.
Place the remaining dough so that it completely covers the condensed milk, and place the banana cupcakes in the oven to bake at 180ºC for about half an hour.
The finished dessert is sprinkled with powder on top and served with tea or coffee.

1. Classic birthday ones.
Prepare vanilla cupcakes. Cover with cream cheese frosting and decorate with colored sugar.

2. With blueberries and maple syrup.
Prepare vanilla cupcakes by adding 1/2 tsp vanilla. maple extract. Make vanilla cream by adding 1 tsp with vanilla. grated lemon zest. Cover the cupcakes with frosting; garnish with blueberries mixed with maple syrup.

3. With jam.
Prepare vanilla cupcakes; cool. Fill a piping bag (with a large hole) with 1/2 cup. strawberry or raspberry jam without seeds. Insert into cupcake tops and squeeze jam inside. Cover with vanilla cream; sprinkle with granulated sugar.

4. Boston cake.
Prepare vanilla cupcakes; cool. Fill a piping bag (with a small hole) with 2/3 cup. vanilla pudding. Make a slit in the tops of the cupcakes and pipe the pudding inside. For the glaze: pour 1/2 tbsp. hot heavy cream per 110 gr. chopped chocolate; stir until smooth, then cool until mixture thickens. Spoon onto cupcakes.

5. Creme brulee.
Make vanilla cupcakes by beating in the seeds from 1/2 a vanilla bean, cut in half, along with the butter. Instead of cream, cover with vanilla pudding. Sprinkle with sugar, covering completely, and brown with a torch.

6. With salted caramel.
Prepare vanilla cupcakes by stirring 1/2 tbsp into the batter. toffee granules or butterscotch; Line the molds with non-stick liners. Prepare chocolate cream by adding 1/2 tbsp. caramel sauce or boiled condensed milk. Cover the cupcakes with frosting, decorate with toffee granules and sprinkle with flaked sea salt.

7. Coffee mini cupcakes.
Make vanilla dough by adding 1/4 tbsp with milk.
cooled brewed espresso. (Batter may form lumps.) Divide between 36 lined mini muffin cups; bake for 15 minutes. Prepare chocolate cream by adding 1 tbsp to the processor. l. instant espresso powder. Cover the cupcakes with cream and decorate with chocolate-covered coffee beans. 8. With strawberries and cream.
Puree 1 tbsp. strawberries Prepare the vanilla cupcakes by beating the batter with 1/4 cup. strawberry puree. For the cream: beat with a mixer 1 tbsp. heavy cream, 1/3 tbsp. powdered sugar, remaining strawberry puree and 1 tsp. vanilla until stiff peaks form. Cover the cupcakes with cream, decorate with red confectionery sprinkles and strawberry slices.

9. With lemon and raspberries.
Prepare vanilla cupcakes by adding 1/2 tbsp vanilla. raspberry jam without seeds and 2 tsp. grated lemon zest. Make vanilla cream, replacing milk with 1/4 cup. raspberry jam. Cover the cupcakes with frosting; Place 1 tbsp on top. raspberries mixed with raspberry jam and water (1 tbsp each).

10. Lemon.
Prepare vanilla cupcakes by adding 2 tsp vanilla. grated lemon zest. Make vanilla cream, then beat in 1/2 tbsp. lemon curd. Cover the cupcakes with frosting and decorate with lemon jelly candies.

11. Orange with olive oil.
Prepare vanilla cupcakes by replacing butter with olive oil (1/2 cup) and adding 1 tsp with vanilla. grated orange zest. Make vanilla cream and beat in 1/3 tbsp. orange jam. Cover the cupcakes with frosting; garnish with candied orange peel.

12. "Mojito".
Prepare vanilla cupcakes. Simmer at low boil for 2 tbsp. l. lime juice and light rum, 1/4 tbsp. mint leaves and sugar until sugar dissolves. Cool, then brush onto cupcakes. Prepare vanilla cream and beat in 1 tbsp. l. light rum and grated lime zest. Frost the cupcakes and roll the edges in turbinado sugar. Garnish with mint.

13. Coconut with chocolate.
Make vanilla cupcakes using coconut milk instead of regular milk; stir 1/2 tbsp into the dough. Line the molds with white chocolate granules with non-stick liners. Make vanilla cream by replacing regular milk with coconut milk. Cover the cupcakes with cream and sprinkle with coconut.

14. With coconut and almonds.
Make vanilla cupcakes using only 3/4 cup. sugar and adding 1 tbsp with vanilla. sweetened coconut flakes and 1/2 tsp. almond extract. Cover the cupcakes with chocolate cream and decorate with almonds.

15. With cherries and almonds.
Make vanilla cupcakes by beating 1/3 cup of vanilla into the batter. chopped maraschino cherries and 1/4 tsp. almond extract. Make vanilla cream using 3 tbsp instead of milk. l. juice from a can of maraschino cherries and 1/4 tsp. almond extract. Cover the cupcakes with cream and decorate with cherries.

16. Vanilla gluten free.
Prepare vanilla cupcakes using 1 tbsp. brown rice flour and 1/3 tbsp. tapioca flour instead of wheat flour. Cover with vanilla cream and sprinkle with granulated sugar.

17. Mini cupcakes with toffee.
Make vanilla cupcake batter using only 1/2 tsp. baking powder, and instead of regular sugar - light brown. Mix 1/4 tbsp into the dough. toffee granules and dark chocolate granules. Divide between 36 mini muffin tins lined with nonstick liners; bake for 15 minutes. Top with whipped cream and garnish with toffee granules.

18. Honey with crackers.
Make vanilla cupcakes using only 3/4 cup. flour and adding 3/4 tbsp. crushed graham crackers. Make vanilla cream using only 1.5 tbsp. powdered sugar; beat in 1/3 tbsp. honey Cover the cupcakes with cream and decorate with pieces of crackers.

19. Marble cheesecake.
Beat 110 gr. softened cream cheese, 1 tbsp. l. cocoa powder, sugar and milk. Make vanilla cupcakes by folding the cream cheese mixture into the batter into swirls. For the glaze: whisk 2 tbsp. powdered sugar, 1 tsp. cocoa powder and 2-3 tbsp. l. buttermilk until smooth. Spoon onto cupcakes.

20. Chocolate cheesecake.
Combine 3/4 tbsp.
crushed chocolate graham crackers and 3 tbsp. l. melted butter; Save a little of the mixture for decoration, and press the rest onto paper cupcake tartlets. Prepare vanilla cupcakes in prepared pans. Make cream cheese cream by adding 1/2 tbsp sugar. cocoa powder. Frost the cupcakes and sprinkle with the remaining graham cracker mixture. 21. With chocolate chip cookies.
Roll 12 small balls from 2/3 tbsp. refrigerated chocolate chip cookie dough. Make vanilla cupcakes using only 1.25 tbsp. flour; Place a cookie dough ball on top of each cupcake before baking. Make vanilla cream and beat 2/3 tbsp into it. broken chocolate sandwich cookies (about 6 pieces). Cover the cupcakes with frosting and decorate with sandwich cookie pieces.

22. Mini cupcakes with chocolate granules.
Prepare vanilla cupcake batter; stir in 1/2 tbsp. chocolate mini granules. Divide between 36 mini muffin tins lined with nonstick liners; bake for 15 minutes. Cover with vanilla cream, sprinkle with flaky sea salt and mini chocolate chips.

23. “Three chocolates.”
Prepare chocolate cupcakes by stirring 3/4 tbsp into the batter. white chocolate granules; Line the molds with non-stick liners. For the glaze: pour 1/2 tbsp. hot heavy cream per 110 gr. chopped milk chocolate. Leave for 5 minutes, then stir with a whisk until smooth; cool. Spoon onto cupcakes.

24. With malted milk.
Prepare chocolate cupcakes by adding 1/2 tbsp to the flour mixture.
malted milk powder; do not add salt and use only 1/2 tbsp. Sahara. For the cream: in a food processor, grind 110 g until smooth. softened butter, 1.5 tbsp. powdered sugar, 1/3 tbsp. malted milk powder, 110 gr. melted milk chocolate, 2 tbsp. l. milk and 1 tsp. vanilla. Cover the cupcakes with frosting; garnish with pieces of malted milk balls. 25. Gluten-free chocolate ones.
Prepare chocolate cupcakes using 1/3 tbsp. brown rice flour, sorghum flour and tapioca flour instead of wheat flour; use 2 eggs. Cover with chocolate cream.

26. Chocolate with marshmallow cream.
Make chocolate cupcakes.
For the cream: whisk 3 egg whites, 2/3 tbsp. sugar and 1/8 tsp. cream of tartar in a heatproof bowl set over a saucepan of barely simmering water until mixture is heated through. Remove the bowl from the pan and beat the mixture with a mixer until stiff, shiny peaks form; beat in 1 tsp. vanilla. Cover the cupcakes with cream and brown with a torch. 27. Cannoli.
Prepare chocolate cupcakes by adding 2 tbsp vanilla. l. Marsala wine and 1/2 tsp. almond extract. Make cream cheese cream by adding 1/3 tbsp. ricotta Cover the cupcakes with frosting and decorate with mini chocolate granules, chopped pistachios and wafer cookie pieces.

28. With snacks.
Prepare chocolate cupcakes by mixing 1/2 tbsp into the batter. crumbled potato chips and chocolate covered pretzels. Cover with chocolate cream and add pieces of chips and pretzels on top.

29. With passion fruit.
Make chocolate cupcakes. Make vanilla cream using 1/4 tbsp instead of milk. defrosted passion fruit puree; color with yellow food coloring. Cover the cupcakes with frosting and sprinkle with brown sugar.

30. Pina Colada.
Prepare chocolate cupcakes by adding 1/4 tbsp vanilla. Roma Using a brush, spread canned pineapple onto cooled cupcakes. For the cream: beat the coconut cream from a 150 ml jar with a mixer. (about 1/2 tbsp.), 1 tbsp. heavy cream and 1/2 tbsp. powdered sugar until stiff peaks form. Cover the cupcakes with cream and decorate with toasted coconut and pineapple pieces.

31. With root beer.
Make chocolate cupcakes using only 1/4 cup.
milk; heat with milk 1/2 tbsp. root beer Make vanilla cream by adding 2 tbsp with vanilla. l. root beer Frost the cupcakes and decorate with root beer-flavored candies. 32. With beer and whiskey.
Make chocolate cupcakes using only 1/4 cup. milk; heat with milk 1/2 tbsp. dark stout beer. Make vanilla cream, beat in 2 tbsp. l. Irish whiskey Cover the cupcakes with cream and sprinkle with grated chocolate.

33. Mexican chocolate ones.
Prepare chocolate cupcakes by adding 1/4 tbsp with flour.
almond flour, 1 tsp. cinnamon and a pinch of cayenne pepper. Make cream cheese cream using only 1 tbsp. powdered sugar; add 1/2 tbsp. brown sugar. Cover the cupcakes with cream, sprinkle with cinnamon and chocolate chips. 34. With bacon and chili powder.
Make chocolate cupcakes by beating 4 slices of cooked bacon and 1/2 tsp into the batter. chipotle chili powder. Make cream cheese cream by adding 1/2 tsp vanilla. chipotle chili powder. Cover the cupcakes with frosting and top with bacon bits.

35. Chocolate and nuts.
Prepare chocolate cupcakes by adding 1/4 tbsp. ground roasted hazelnuts. For cream: beat 110 g. softened butter, 1 tbsp. powdered sugar, 1/2 tbsp. chocolate-nut butter and 2 tbsp. l. milk until creamy. Cover the cupcakes with cream and decorate with hazelnut pieces.

36. With peanut butter.
Prepare chocolate cupcakes by stirring 1 tbsp into the batter. peanut butter granules; Line the molds with non-stick liners. Make chocolate cream by replacing cocoa with smooth peanut butter. Frost the cupcakes and decorate with peanut butter granules.

37. With peanut butter and jam.
Prepare chocolate cupcakes; spread with fruit jam. Make vanilla cream by adding 3/4 tbsp along with the butter. peanut butter. Cover the cupcakes with frosting; Squeeze jam on top.

38. Banana with peanut butter.
Make spiced cupcakes using only 1/4 cup. sour cream and adding 1/2 tbsp. mashed bananas. Make vanilla cream by adding 1/4 tbsp butter. smooth peanut butter. Cover the cupcakes with cream and decorate with banana chips.

39. Carrots.
Make spiced cupcakes by omitting allspice and substituting dark sugar for light brown sugar; mix 1.25 tbsp into the dough. grated carrots and 1/4 tbsp. yellow raisins. Make cream cheese frosting; Divide between 2 bowls and color one half with orange food coloring. Place both types of cream on the cupcakes and combine with a spoon, making curls.

40. Apple.
Make spiced cupcakes by adding 1 grated, peeled green apple to the butter mixture. Make vanilla cream by adding 1/2 tsp with vanilla. apple pie spices. Frost the cupcakes, sprinkle with pie spices and garnish with apple chips.

41. Pumpkin.
Prepare spiced cupcakes by replacing the spices with 1 tsp. pumpkin pie spice mix and sour cream for pumpkin puree. Make cream cheese cream, beat 2 tbsp into it. l. pumpkin puree. Frost the cupcakes and sprinkle with cake spices.

42. With cinnamon and dulce de leche.
Make spiced cupcakes using 1 tsp. cinnamon and without adding ginger and allspice. Make cream cheese frosting by replacing 1 tbsp powdered sugar. Crema dulce de leche. Cover the cupcakes with frosting and top with a dollop of dulce de leche.

43. With ginger and molasses.
Make spiced cupcakes using 1/2 tsp. ground ginger and replacing brown sugar with 1/3 tbsp. molasses. Make cream cheese cream by adding 1/2 tsp with butter. grated fresh ginger. Frost the cupcakes and sprinkle with crystallized ginger.

44. With maple syrup and nuts.
Make spiced cupcakes by adding 1/2 tbsp to the butter mixture. chopped walnuts and 1/2 tsp. maple extract. Make cream cheese cream by adding 2 tbsp with vanilla. l. maple syrup. Cover the cupcakes with frosting and decorate with candied walnuts.

45. With cookie paste.
Make spiced cupcakes by omitting the ginger and allspice and adding 1/3 tbsp to the flour mixture. chocolate mini granules; Replace sour cream with cookie paste (Spekulos) and bake cupcakes for 20-23 minutes. in molds lined with non-stick liners. Cover with chocolate cream and decorate with chocolate confectionery sprinkles.

46. With brown butter.
Melt 10 tbsp. l. butter in a frying pan over medium heat and cook until lightly browned, about 5 minutes. Make spiced cupcakes by substituting nutmeg for allspice and using brown butter instead of regular butter; use 2 tsp. vanilla and bake for about 16 minutes. Make vanilla cream by beating the seeds from 1 halved vanilla pod with the butter. Cover the cupcakes with cream.

47. "Hummingbird".
Make spiced cupcakes using 1 tsp. cinnamon and without adding ginger and allspice; stir into the dough 1/3 tbsp. chopped pecans, bananas and dried pineapple. Cover with cream cheese frosting and top with pecans and dried pineapple.

48. With tea and lavender.
Melt 10 tbsp. l. butter with 1/4 tbsp. weak Earl Gray tea; simmer over low heat for 5 minutes, then strain. Make spiced cupcakes using tea butter instead of plain butter. For the glaze: Bring 1/2 cup to a boil. water with 1 tbsp. l. dried lavender; strain. Whisk in 2-3 tbsp. l. lavender water in 2 tbsp. powdered sugar. Color with lilac food coloring and spoon onto cupcakes.

49. Tiramisu.
Prepare spiced cupcakes by replacing the spices with 1 tsp. instant espresso powder. Brush warm cupcakes with 1/4 cup. brandy. Make cream cheese cream using only 110 g. cheese; stir in 3/4 tbsp. mascarpone. Cover the cupcakes with cream and sprinkle with cocoa powder.

50. “Red Velvet.”
In a bowl, whisk 1 tbsp. flour, 2 tbsp. l. cocoa powder, 1/2 tsp. baking soda and 1/4 tsp. salt. In a separate container, mix 1/2 tbsp. vegetable oil and cold milk with 1 egg; stir in 3/4 tbsp. sugar, 1 tbsp. l. white wine vinegar and red food coloring and 1 tsp. vanilla. Stir in flour mixture until ingredients are combined. Divide between 12 paper-lined muffin tins and bake for 20-25 minutes. at 180°C. Cover with cream cheese frosting. Categories:

Desserts / Cupcakes, biscuits / Cakes / Cupcake / Recipe collections / American cuisine

Delicious cupcakes with meringue

Unusual cupcakes with the addition of meringue for lovers of not only tasty, but also beautiful desserts.

You need:

flour - 1.5 cups;
sour cream - 2/3 cup;
eggs - 5 pcs.;
sugar - 2 cups;
butter - 1 pack;
lemon zest;
lemon juice - 1 teaspoon;
salt - 1 pinch.

Let's start cooking:

Grind the butter with a glass of sugar and a teaspoon of lemon zest.
Add a couple of eggs, and separate the whites from the yolks of the remaining ones.
Pour in a glass of flour and mix the dough well.
Next, add sour cream along with the remaining flour. At the end, add a small spoon of lemon juice to make the dough tender and airy.
Grease the molds with oil and pour the dough into them.
Bake the cupcakes for about half an hour, checking them periodically for doneness.
While the dessert is in the oven, make the meringue. Mix the three remaining whites and place in a water bath. Reheat slightly until the mixture is warmer than room temperature.
Beat the mixture to high peaks and put it into a pastry syringe or bag.
Frost the cupcakes and return them to the oven. Hold for 5 to 10 minutes. Remove when the meringue is sufficiently browned and serve the dessert with tea.

How to beautifully decorate and serve cupcakes

Cupcakes differ from ordinary cakes and muffins in that they are decorated with a top of cream . 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.

Recipe from the famous Andy Chef

Andy Chef is a famous pastry chef and culinary specialist whose recipes are striking in their originality. Try it

You need:

flour - 1 glass;
butter - ½ pack;
light yogurt - ½ cup;
loosened - 1 teaspoon;
sugar - 1.5 cups;
eggs - 2 pcs.;
lemon - 1 pc.

And now, strictly following the chef's instructions:

Sift the flour thoroughly and mix it together with the baking powder.
Remove the butter from the refrigerator in advance. When it is soft enough, grind it into crumbs along with sugar.
Beat the eggs into the butter mixture one at a time. At the same time, do not stop whisking the mixture with a whisk or mixer.
After you have mixed this part of the dough well, add low-fat yogurt or sour cream, depending on which ingredients you have.
Next, squeeze the juice from one lemon and add it to the mixture. Lemon zest is also grated and added. They are needed to give the cupcakes a delicious citrus flavor.
Finally, the dry part of the dough is poured in portions. Mix it with a mixer and distribute it into greased baking pans.
Preheat oven to 180 degrees. It is better to do this at the very beginning, before preparing the dough, as this process will not take much of your time.
Place the pieces in the oven and visually monitor the cooking process. As soon as a crust appears on the surface, remove the dessert from the oven.

Cooking and filling options

There are a great many recipes for cupcake batter, but the principle of its preparation is basically the same. First, mix the dry products, then beat the eggs and sugar separately until they turn into a fluffy mass, add vegetable oil, beat until smooth. Then the dry products are mixed with the liquid ones in one go, mixed until smooth, and the dough is ready.

If it is a chocolate mini-cake, then at the beginning of preparation the flour is mixed with cocoa; if it is vanilla, vanilla extract or essence is added, as well as nuts, chocolate or orange zest. If desired, cognac, liqueurs or syrups are added to the dough.

Did you like my cupcake recipes? Did they turn out tasty and beautiful, as intended? Send us your comments, impressions and additions to the recipes. Cook with love!

Red Velvet Cupcakes

You need:

flour - ½ cup;
sugar - ½ cup;
cream cheese - 350 g;
whipping cream - ½ cup;
milk - 4 tbsp. spoons;
butter - 60 g;
rast. oil - 4 tbsp. spoons;
cocoa - 2 tbsp. spoons;
egg - 1 pc.;
loosened - 1 teaspoon;
red food coloring - 30 g;
vanillin - 2 teaspoons;
powdered sugar - 100 g.

Let's start preparing our masterpiece:

Melt the butter.
Mix it together with vegetable, sugar and vanillin. Beat the mixture until smooth.
Add the eggs and beat with a mixer at medium speed.
Use liquid food coloring. Add it to the mixture and mix well until it acquires the red tint that gives the dessert its name.
Pour milk into the mixture in a thin stream.
Separately, mix the bulk ingredients: flour, cocoa powder, baking powder and a pinch of salt.
Add the dry mixture to the wet mixture and mix into the red velvet cupcake batter.
Pour the mixture into greased molds, filling them a little more than halfway. Remember that the dough will rise as it bakes.
Place the cupcakes in a preheated oven for 20 minutes.
At the same time, start creating the cream. To do this, mix cream cheese and powder. Separately, whip the heavy cream along with vanilla and add it to the second part.
Fill a pastry syringe or bag with cream and decorate freshly prepared cupcakes with it.

How to make cupcakes

To make dessert, you can use curd dough, but more often in recipes they use basic biscuit dough. It is poured into molds, baked, filled with filling or left without it. Decoration is considered a mandatory element.

Cupcake batter

To prepare a sponge cake for cupcakes, you need to grind butter and sugar to a paste, add eggs, vanilla and cinnamon. Carefully add flour with baking powder and milk, mix the dough until smooth. It needs to be poured into aluminum, paper or silicone molds, greased with oil, and baked at 180 degrees for about 20 minutes.

According to the recipe, the molds should not be filled to the very top - it is better to leave 1.5 cm so that the dough rises during baking. The readiness of the cupcakes is determined by using a toothpick - stick it into the mixture and look: if it is dry, you can take out the finished mini-cupcakes and decorate with icing. If you are going to make cupcakes with filling according to the recipe, you need to carefully remove the inside, pour the filling into a pastry bag and only then decorate.

Cupcake cream: recipes

There are many different creams for cupcakes, so you shouldn’t settle for something monotonous. Why not try them all and make cupcakes with different toppings? This way you will certainly surprise your guests!

Butter-vanilla cream

You need:

butter - 1.5 packs;
powdered sugar - 4.5 cups;
vanilla extract - 1 teaspoon;
milk - 2 tbsp. spoons;
food coloring of any color - 2 teaspoons.

Cooking:

Some time before you start preparing the cream, remove the butter from the refrigerator.
When it softens enough, start grinding it with a mixer along with powdered sugar, adding it in small portions.
Leave about half of the powder and pour milk and vanilla extract into the mixture.
After this, add the rest and beat with a mixer until you get a homogeneous air mass.
Pour the cream into a pastry syringe or bag and decorate the finished cupcakes with it.

Whipped cream

You need:

heavy cream (33-35%) - 1.5 cups;
sugar - 2 tbsp. spoons;
vanillin - 2 teaspoons.

Cooking:

In a specially cooled bowl, start whipping the cream, bringing it to a thick mass.
Add sugar one tablespoon at a time, whisking continuously until the cream reaches stiff peaks.
At the end, add vanillin or vanilla sugar and continue stirring.
Decorate freshly baked cupcakes with the finished cream.

Cream cheese frosting for cupcakes

You need:

butter - 50 g;
cream cheese (Mascarpone, Philadelphia, Ricotta, etc.) - 180 g;
vanilla extract - 1 coffee. spoon;
powdered sugar - 2 tbsp. spoons.

Cooking:

The softened butter is whipped together with sugar until it becomes a fluffy and airy foam.
Follow with vanilla extract.
Continuing to beat, add powdered sugar in portions.
Mix well and pour the cream into a piping bag.
Decorate the cupcakes and serve.

Cupcakes without eggs

Cooking time: 1 hour.
Number of servings: 16 persons.
Calorie content of the dish: 304 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: medium.

Vegetarians or fasting people will benefit from a step-by-step recipe for eggless cupcakes, which will be less nutritious but still just as tasty. Adding vanillin or vanilla extract to the dough makes the taste more refined.

Ingredients:

flour - a glass;
milk - a glass;
butter – 100 g;
sugar – glass + 20 g for cream + 20 g for syrup;
vanilla sugar – 10 g;
baking powder – 5 g;
heavy cream - a glass;
citric acid – 3 g;
water - glass.

Cooking method:

Beat the butter and both types of sugar with a mixer, add milk and flour in 3 additions, and place in the molds. Bake for 20 minutes at 200 degrees.
Remove the core, soak in a syrup of water and granulated sugar, and fill with whipped cream and powdered sugar. Use it to decorate the surface.

Mastic for dessert

You need:

powdered sugar - 1 cup;
marshmallows - 200 g;
food coloring of any color - a few drops.

Everything is quite simple here:

Marshmallows are small marshmallows prepared according to a special recipe. Place them in a large bowl, add a couple of tablespoons of warm water and microwave for exactly one minute. Set the device to the highest power setting.
The marshmallows need to be completely melted. If there is not enough time, you can add a little more.
Stir the marshmallows and start adding powdered sugar little by little.
Continue stirring until you have a thick mass that does not stick to your hands.
Divide the mastic into several parts, depending on your idea, and add liquid food coloring to them.
Roll out the dough, cut out the necessary molds and decorate the finished cupcakes. As you can see, there is nothing complicated in preparing mastic. It is important to follow step-by-step technology.

Cooking features

If you've never done any baking before, you can still make cupcake batter - the process is quite simple. Knowing a few things will allow you to get the expected result.

Cupcake dough is made from premium flour. Products made from a low-grade product are unappetizing in appearance and have an unpleasant aftertaste. This is unacceptable for any dessert.
Flour must be sifted before combining with other ingredients. The main goal of this manipulation is not even to rid the product of small debris and insect larvae, but to saturate it with oxygen. After sifting, the flour becomes light and combines well with other ingredients without forming lumps.
Usually, to prepare biscuit dough, a liquid base is first made, then flour is added to it. You need to knead the dough until it acquires a smooth consistency. Flour is added in parts to obtain the dough of the desired thickness, it should resemble sour cream.
To ensure that the dough rises well and the cupcakes are airy, add baking powder. It can be soda quenched with vinegar. If the dough is mixed with kefir or another fermented milk product, you don’t have to quench the soda first.

Cupcake batter can be used immediately after preparation. It is poured into pre-greased molds, filling them two-thirds, since the dough rises greatly during baking. After this, the molds with the dough are placed in an oven preheated to 180-200 degrees and baked for 20-25 minutes. Before decorating the cupcakes with cream, they are allowed to cool, otherwise the cream will melt and float.

How to make “caps” on cupcakes?

To learn how to make beautiful “hats” on cupcakes, first of all you will need a pastry bag. Secondly, you need nozzles of various shapes and a confectionery clove to correct defects.

Once you place the cap on the bag, begin filling it with cream. A special spatula is used for this. If you don’t have it, you can use a regular tablespoon, but it’s better to do everything according to the rules.

It is important to follow the golden mean when filling the bag with cream. There shouldn't be too much or too little. If there is excess, the cream will leak out and stain your hands, and if there is not enough of it, then you will not be able to make a beautiful hat on the cupcake.

Once your cupcakes are ready and your piping bag is full, start decorating from the middle, working clockwise up. Depending on the attachment you use, you should end up with a beautiful flower.

How to decorate

A wide variety of fancy flowers are made from the cream. Cupcake frosting can be made in different colors using dyes. This will allow you to realize your wildest ideas and fantasies.

On top of the cream, the cupcakes are decorated with Raffaello sweets, mastic flowers, berries (cherries, cherries, strawberries, raspberries), cookies, chocolate pieces, and caramel. Black, white or multi-colored icing is also used to decorate cupcakes. In addition, you can put colorful M&M's on top of the icing or cream or use confectionery sprinkles.

Marshmallows, chocolates and any nuts are also used for decoration. For small New Year's cakes, you can lay out the cream in the shape of a Christmas tree, as in this picture:

If you are making cupcakes for a children's party, make funny animals out of fondant. Such cute desserts will undoubtedly be a big hit with the kids.

Decorating cupcakes with fondant is a very interesting creative process. There are a thousand and one ways to decorate mini cakes. Show your imagination and be guided by your taste.