Cupcake fillings. Recipes, what they are, photos

Posting in group: Baking

Cupcakes come in the form of small cakes that resemble cupcakes. The filling recipe for such a dessert may include various ingredients. For decoration, use a cream composition or mastic. Simple cakes without auxiliary components are quite tasty, but when you add a filler they become more appetizing. Fruits, berries, chocolate, and dairy ingredients are often used for filling.

Thanks to the huge variety, you can choose your own filling. This dessert is in great demand when preparing for a celebration, but it can be prepared on weekdays. The name for small cakes originated in the 19th century, when the dessert was baked in ceramic tea cups. It was also believed that all the ingredients needed to create the treat were used in the amount of 1 cup.

The largest cupcake was made in Washington in 2009. The weight of the flour base reached 555 kg, the filler - 220 kg. The width was 3 m and the height was 1.21 m. The calorie content of the finished treat was 2,000,000 kcal.

Banana and caramel

Fillings for cupcakes, the recipe for which is quite simple and does not require a large number of ingredients, can include banana pulp with granulated sugar and liquid cream. The texture of the filler is soft and airy.

Composition of ingredients

List of required ingredients:

banana – 200 g;
liquid cream – 150 ml;
sugar – 150 g.

The fat content of the dairy product must be high to make the consistency of the filling thicker. Sugar should be brown, as it is sweeter and healthier.

Step-by-step cooking process

Step-by-step cooking process:

Remove the skin from the banana, mashing the pulp with a fork.
The edible part of the fruit can be chopped into pieces. Transfer the product to a blender and turn it into a puree-like texture.
Pour the sugar into a dry saucepan, heating the product for 5 minutes.
Pour heavy cream into the pan and stir thoroughly. Keep the composition on fire for 5 minutes. while constantly stirring the mixture so that the sugar crystals do not burn.
Combine the caramel mixture with banana puree using a mixer or spoon.

What can I add?

If desired, bananas can be supplemented with avocado pulp or berry puree. Thanks to the auxiliary ingredients, the taste and aroma properties of the cream composition are improved.

How to serve a dish

Holes are made in the finished cupcakes and filled with caramel-banana filling through them.

Cupcake fillings can be made from banana.

For convenience, you can use a special pastry syringe or a cooking bag.

Cupcakes with strawberry filling

The strawberry filling will give homemade biscuit dough a refreshing taste and pleasant moisture.

Ingredients:

flour – 125 g;
butter – 125 g;
sugar – 125 g;
eggs – 2 pcs.;
baking powder – 10 g;
vanilla extract – 1 tsp;
milk – 1.5 tbsp. l.;
fresh strawberries for filling.

For the buttercream:

butter – 200 g;
powdered sugar – 300 g;
milk – 3 tbsp. l.;
vanilla extract – 2 tsp.

Step-by-step cooking recipe:

We prepare the creamy base of the dough traditionally by whipping butter and sugar with a mixer.

We enrich the dough with eggs, beating them one at a time into the butter cream. Flavor the mass with vanilla extract, scroll at low speed, achieving homogeneity.

With strawberry

The filling for cakes can consist of fresh wild berries and citrus juice. Thanks to these ingredients, the creamy mass has a rich berry aroma and a slight sour taste.

Composition of ingredients

List of required components:

strawberries – 100 g;
lemon – 150 g;
butter – 30 g;
sugar – 50 g;
egg – 55 g.

Strawberries must be fresh. When using a frozen product, the creamy mass will be too liquid, since the berries will release a lot of juice during the thawing process.

Step-by-step cooking process

Step-by-step cooking process:

Sprinkle lemon juice on top of the strawberries and grind in a blender bowl.
Combine the egg with sugar and soft butter. Beat the mixture with a mixer.
Combine the 2 mixtures in one container and heat on low heat until thickened. The consistency of the strawberry cream should be similar to berry jam.

How to serve a dish

Before filling the dessert, the cream composition is cooled in the refrigerator compartment or at room temperature. After adding the cream on top, the cakes can be decorated with wild berries and whipped cream.

Interesting cupcakes for children with fondant

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

Ingredients:

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

Step by step recipe:

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

Decorating cupcakes with decorations:

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

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

Carrot cupcakes with salted caramel filling

To prepare 10-12 servings, you need:

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

Process:

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

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

Cooking process

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

Potato cupcakes

Compound:

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

Preparation

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

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

With apples

Fillings for cupcakes, the recipe for which allows the use of apples as the main ingredient, are characterized by a rich bright color and a pleasant refreshing aroma due to the fruit.

Composition of ingredients

Ingredients needed for cooking:

Product Name	Required volume
Butter	50 g
Sugar	100 g
Apples	400 g

To create the cream, it is recommended to use apple varieties with a sweet and sour taste. To prevent fruit slices from darkening, you can sprinkle them with citrus juice.

Step-by-step cooking process

Step-by-step cooking process:

Rinse the fruits under water and dry with a paper towel. Remove the skin from the apples and cut out the seed pods using a knife or special device.
Chop the fruit pulp into small cubes.
Melt butter in a saucepan. Add fruit slices and sprinkle sugar on top.
Fry the contents of the pan until the apples turn a caramel color and acquire the appropriate aroma.

How to serve a dish

The filler is used in the form in which it is received.

If desired, the composition can be ground in a blender to make the consistency more airy and tender.

Let's collect cupcakes!

Insert the nozzle into a pastry bag and pour the cream into it. In the center of our caps, use a small knife to make as even indentations as possible. We don't reach the bottom! I took a photo to make it clearer. We won’t need the cut out centers, we will eat them later :) There are special devices for cutting out the centers evenly and beautifully, but I haven’t used these yet and I can’t say how much more convenient it is. Fill the cavities with blueberry confiture. I do this with a teaspoon. We place the caps on top. We decorate as we want! :) And we eat with pleasure the delicious and beautiful blueberry cupcakes that we made ourselves!

Many thanks to Yulia for the wonderful dough recipe.

Made from cream and chocolate

The filling recipe for small cakes allows you to use any filling, which can be sweet or savory, to prepare the creamy mass. To serve at the holiday table, it is best to make the cream composition for cupcakes sweet, using a bar of dark chocolate and liquid cream for this purpose.

Composition of ingredients

Ingredients required for cooking:

liquid cream – 180 ml;
chocolate – 80 g.

To create the filler, it is best to use a dark chocolate bar so that the composition is not too sweet.

The fat content of the cream should be at least 33%. Thanks to the high indicator, the filling will take on a thick consistency.

Step-by-step cooking process

Step-by-step cooking process:

Chop the chocolate bar into small pieces and melt in a water bath. For these purposes, you can use a microwave oven.
Beat the cooled liquid cream with a mixer until a fluffy texture appears.
Mix 1/2 part of the whipped milk product with the chocolate mass. Beat the mixture with a mixer until smooth.
When the mixture has cooled completely, top it with the remaining whipped cream. Stir the mixture again with a mixer.

How to serve a dish

The chocolate-cream composition is suitable for filling cakes and for external decoration. When choosing the first option, cupcakes should be filled while warm. To decorate, the dessert must cool down.

Chocolate and cream filling for cupcakes

Compound:

dark chocolate – 80–90 g;
heavy cream – 150–180 ml.

Cooking method:

Break the chocolate into slices, place in a small saucepan and melt over low heat or in a water bath. You can also melt chocolate in the microwave - this method is the easiest.
Cool the cream and beat it into a fluffy foam using a mixer.
Combine half the cream with the chocolate and beat them together.
Wait until the chocolate-cream mass has cooled, add the remaining cream, and beat again.

Chocolate buttercream, which resembles a delicate mousse in consistency, can be used not only to fill cupcakes, but also to decorate them. In the latter case, you need to wait until the cupcakes have cooled.

With cream cheese

Cupcakes can be filled with cheese filling using a creamy product for this purpose. Thanks to this creamy composition, the cakes are tender, satisfying and appetizing.

Composition of ingredients

List of required components:

liquid cream intended for whipping - 125 ml;
sugar – 50 g;
cream cheese – 200 g.

You can use Mascarpone or Philadelphia cheese as the main ingredient. The fat content of liquid cream should be within 33%.

Step-by-step cooking process

Step-by-step cooking process:

Grind the sugar to a powder state. Combine ingredients with cream cheese and beat with a mixer.
Place the container with the contents on the pan containing the ice.
Gradually add liquid cream one spoon at a time, beating the creamy raw material until smooth.

How to serve a dish

Once whipping is complete, you can fill small cakes with cream.

You can use coffee liqueur as an impregnation, and top the dessert with melted chocolate.

With cottage cheese

Fillings for cupcakes, the recipe for which may consist of dairy ingredients, are more nutritious and healthy. This is explained by the fact that the products retain some of the vitamins and mineral elements necessary for the normal functioning of the body.

Composition of ingredients

Ingredients needed for cooking:

liquid cream – 50 ml;
butter – 150 g;
granulated sugar – 150 g;
curd mass – 150 g;
vanilla essence – 2 drops.

The fat content of the cream should be high, no less than 25-33%. Due to this, you can achieve the required thick consistency.

It is advisable to take cottage cheese of a uniform texture so that you do not have to additionally rub it through a sieve.

Step-by-step cooking process

Step-by-step cooking process:

Rub the curd mass through a sieve to obtain a more delicate consistency for the future creamy composition.
Remove the oil from the refrigerator compartment and leave it in a warm place to heat up.
Grind granulated sugar to a powdery consistency with a coffee grinder.
Initially beat the curd mass with liquid cream separately, then together.
Combine warm butter with crushed sugar and beat with a mixer. The beating procedure continues until the mixture turns white.
Combine the butter and curd mixture in one container, whisking the ingredients together.
Add vanilla essence to the mixture and beat again with a mixer.
Place the finished cream in the refrigerator compartment for 30 minutes.

How to serve a dish

After infusing in a cool place, the filler can be used as a filling or decoration for desserts. To decorate the cakes, they must cool completely, otherwise the creamy mass will begin to spread and cause the flour base to soften.

Homemade chocolate cupcake recipe

Homemade chocolate baking is always a holiday in the family and a powerful incentive to lift your mood for the whole day.

Delicate chocolate and coffee cupcakes in a creamy “hat”

The optimal composition of ingredients and the original cooking recipe allow you to quickly prepare a dessert that melts in your mouth with a soft, airy structure.

Ingredients:

eggs – 2 pcs.;
sugar – 150 g;
flour – 140 g;
cocoa powder – 30 g;
kefir – 120 g;
vegetable oil – 70 g;
coffee – 120 ml;
soda – ½ tsp;
salt and vanillin - a pinch;
dark chocolate for filling.

For cream:

thick sour cream – 160 g;
butter – 150 g;
powdered sugar – 100 g;
cocoa – 15 g.

Step by step recipe:

Combine the eggs with sugar, salt and vanilla without beating.

Pour oil and strong coffee (instant or natural) cooled to room temperature into the liquid dough base.

Mix flour, cocoa and soda.

Pour the dough with a thin consistency into molds (it is better to use paper ones, placing them in silicone ones), insert a piece of broken dark chocolate into each mold. Bake dessert for 20 minutes. at 180 °C, cool and remove the paper.

Remove the butter from the refrigerator in advance (in a softened state it is easier to mix with sour cream), combine with powdered sugar and beat with a mixer.

Add cocoa to the cream, mix again and add sour cream to the cream in portions (1 tbsp.), whisking after each portion.

We keep the finished cream in the refrigerator, fill a cooking bag with the selected attachment and place it on the cupcakes.

Sprinkle top with culinary sprinkles, chocolate chips, powdered sugar, cocoa, chopped nuts, dried fruits, etc. and serve.

Advice! If the sour cream for the cream is not thick enough, we use the well-known thickening method by spreading it on gauze or thin cloth folded in several layers.

Chocolate cupcakes with cherries

The famous classic taste of chocolate-covered cherries can be easily realized in home baking by preparing delicate cupcakes (recipe at home) with filling.

Ingredients:

flour – 80 g;
sugar – 80 g;
egg – 1 pc.;
baking powder – ½ tsp;
soda – ¼ tsp;
salt - a pinch;
butter – 58 g;
cocoa – 25 g;
milk – 110 ml;
vanilla sugar – 1 tsp.

For filler:

frozen cherries – 75 g;
sugar – 35 g;
vanilla sugar – 3 g;
corn starch – 8 g.

For the ganache:

cream 33% - 150 g;
milk chocolate – 85 g;
salt – 1 g.

Step-by-step cooking recipe:

Combine the defrosted cherries with the rest of the filling ingredients, boil for a couple of minutes and cool in the refrigerator, covering with film.

Prepare the ganache by pouring broken chocolate or ready-made chocolate drops with half the boiled cream and stirring in a blender bowl.

Add the slightly cooled mixture with the remaining cold cream and beat again. Place the ganache in the refrigerator to stabilize for 8 hours (an important point!).

We make a dry mixture of ingredients by thoroughly mixing both types of sugar with baking powder, soda, salt, flour and cocoa until smooth.

Mix butter at room temperature with the remaining sugar, beating with a mixer until light. We continue to beat, adding the dry mixture in portions, and also adding slightly warmed milk little by little.

We distribute the dough of the current consistency into disposable forms, placed in the cells of a metal or silicone block for cupcakes. Fill the molds to 3/4 capacity.

Bake the cupcakes until done (check with a wooden skewer) at 180°C and cool.

We cut off small “pennies” from the top of each cupcake, which we will later use as lids. We cut out the middle of the sponge cake and fill the resulting void with cherry filling, placing it in a piping bag.

We close the filling with a lid and decorate the top with whipped ganache using a cooking bag with a nozzle.

Attention! When whipping chilled ganache, it is important to stop in time so that the cream does not begin to turn into grains of butter.

Muffins with chocolate inside

Muffins with chocolate inside are a simple but at the same time delicious dessert. You can cook it according to different recipes and with a variety of fillings. We bring to your attention a simple recipe with step-by-step...

With boiled condensed milk

To ensure that the filling for small cakes has a good sweetness and rich aroma, you can use boiled condensed milk. It is characterized by a thick consistency, which is suitable for preparing cream filling.

Composition of ingredients

List of required products:

boiled condensed milk – 250 g;
butter – 100 g.

It is permissible to purchase boiled condensed milk in a store in ready-made form or prepare it yourself if you are not sure of the quality of the product. To do this, the component can be boiled in a container of water directly in a tin can. After boiling, the product is cooked on low heat for 2 hours.

Step-by-step cooking process

Step-by-step cooking process:

Before you start whipping, remove the butter from the refrigerator compartment so that it reaches room temperature.
Transfer the boiled condensed milk into a whipping container.
Add warm butter to the mixture.
Beat the ingredients with a mixer until a creamy caramel color appears.

How to serve a dish

The finished mixture is immediately filled with dessert, topped with whipped cream or chocolate glaze. Additionally, you can use fresh wild berries.

Ready.

With cherry

Fillings for cupcakes, the recipe for which allows you to use cherry berries, will have a pleasant reddish tint and a rich berry taste, which contains notes of sourness.

Composition of ingredients

Products needed for cooking:

cherry berries – 200 g;
water – 40 ml;
starch – 5 g;
granulated sugar – 60 g.

Cherries can be taken fresh or frozen. When choosing the second option, the product must first be defrosted. The juice that formed during the thawing process does not need to be poured out.

Step-by-step cooking process

Step-by-step cooking process:

Sort the cherry berries and rinse under water. Using a special tool, remove the seeds from the pulp.
Sprinkle sugar on top of the berries and set aside for 30 minutes. to release juice. To obtain a filling with a uniform texture, grind the cherries before sprinkling with sugar using a blender.
Stir starch in cool water.
Set the pan with berries to low heat and heat until boiling.
Add starch to the mixture and cook with constant stirring until the mixture begins to thicken.
Cool the filler and use it for its intended purpose.

How to serve a dish

When using cherry filling with whole berries, you can immediately spoon it into the dessert. If the filling consists of ground berries, it must be added to the finished dessert using a pastry bag.

Cupcakes with vanilla filling and curd cream

Chocolate cupcakes with curd cream are very tasty using one of the best recipes with a detailed description and step-by-step photos.

Ingredients:

butter – 200 g;
sugar – 200 g;
eggs – 4 pcs.;
flour – 250 g;
cocoa – 30 g;
baking powder – 1 tsp;
vanilla to taste (1/4-1/2 tsp);
blueberries or other fresh berries.

For cream:

cottage cheese – 400 g;
butter – 300 g;
powdered sugar to taste;
vanilla extract – ½ tsp.

Step-by-step recipe with photos:

Combine soft butter with vegetable oil and sugar and beat until smooth cream. We continue the process by adding eggs to the mixer bowl.

We combine the dry dough base with the cream one into one whole.

Add berry filling and vanilla and mix gently.

Place in disposable pans and bake until done.

Combine soft cottage cheese with powdered sugar and vanilla, beat to a paste consistency. Combine the curd paste with whipped butter into a homogeneous smooth cream.

We decorate cooled cupcakes with vanilla filling made from fresh berries with delicious “caps” of cream, and also use the remaining berries for decoration.

Advice! To make the curd cream homogeneous and smooth, it is better to use ready-made curd mass without grains.

With lightly salted salmon

When filling small cakes with lightly salted salmon with curd cheese, the dessert can be used as an appetizer with an alcoholic drink, such as wine.

Composition of ingredients

List of necessary food products:

lemon – 150 g;
lightly salted salmon – 50 g;
Curd cheese – 150 g.

Instead of salmon, pink salmon or trout are suitable. They are not inferior in taste and will give the filling softness, tenderness and nutrition.

Curd cheese can be replaced with unsalted feta cheese or curd mass. The last product should not be dry, grainy and have good softness. If desired, cottage cheese can be mixed with sour cream and a small amount of liquid cream to improve the taste.

Step-by-step cooking process

Step-by-step cooking process:

Chop lightly salted salmon into small cubes.
Pour the ingredient with freshly squeezed lemon juice. Grind the product in a blender until smooth.
Add curd cheese to the fish mixture.
Beat the mixture with a mixer until smooth.

How to serve a dish

Cupcakes are filled with this filling after baking and cooling. The dessert can be decorated with fresh herbs on top or coated with butter and topped with red caviar.

Cupcake cream: 10 top recipes for cupcakes that keep their shape

Good afternoon, comrades! Today I’m taking it from my heart and publishing one of my most useful articles about cream for cupcakes and offering the most affordable, simple and quick recipes.

Winter is the best time for cupcakes, isn't it? When you go outside less and less, and the oven not only bakes, but also warms your soul and body. In winter there is always more time to play in the kitchen with a pastry bag and cream.

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

The genius of cupcakes

So what am I talking about here? Yes, about cupcakes. I can’t imagine how our mothers lived without this brilliant invention. If cupcakes are mistaken for cakes, then these are the simplest and fastest cakes I know , well, with the exception of the no less brilliant “potato”, of course.

And why all? Firstly, because cupcake batter is prepared very quickly and, as a rule, by mixing dry and wet mixtures. Secondly, these cakes are already individual in advance and do not require any special serving, cutting, etc.

Well, the cream for such cupcakes is the most enjoyable part, because here you can fantasize endlessly...

How to learn how to decorate cupcakes with cream?

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

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

When I first started working as a pastry chef’s assistant, I was assigned to make lemon tartlets.

Then I understood that making smooth, neat caps from Italian meringue, and even burning them with a torch, was an absolutely impossible task for my weak hand.

In response to my call for help, the chef sent me on a long journey (pastry chefs sometimes do this). In short, after several mangled and burnt meringues, everything went like clockwork, in the literal sense of the word.

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

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

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

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

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

Don't forget that you should only decorate completely cooled cupcakes .

Cream with condensed milk for cupcakes

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

For this we need only 2 ingredients:

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

Chocolate cream with condensed milk

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

We will need:

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

Cooking method:

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

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

Butter cream with boiled condensed milk

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

Cooking method:

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

Cream with curd or cream cheese

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

For the cream we take:

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

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

Prepare the cream as follows:

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

Cheese cream with white chocolate

The combination of cream cheese and white chocolate is incredible.

Let's take the following products:

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

Preparing the cream:

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

6. Chocolate cream with mascarpone and condensed milk

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

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

Required Products:

leaf gelatin - 10 gr. (can be found here )
dark chocolate - 100 gr.
cream - 50 gr.
condensed milk, room temperature - 100 g.
mascarpone cheese, room temperature - 500 gr. (eg Bonfesto 78% )

How to prepare:

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

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 (can be bought here )
mascarpone cheese - 125 gr.
sugar - 60 gr.
vanilla extract - 1 tsp. or vanilla sugar with natural vanilla
banana, ripe and small - 1 pc.

8. Airy cream with white chocolate

A very simple but very airy cream for white chocolate lovers

List of ingredients:

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

Cooking process:

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

Protein cream on Swiss meringue

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

For the recipe we will prepare:

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

Execution of the recipe:

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

10. Silky chocolate ganache for cupcakes

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

Compound:

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

Recipe:

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

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

As an example, I will give you chocolate cupcakes with chocolate frosting and coffee-nut cupcakes with mascarpone cream.

Delicious and beautiful cupcakes to everyone!

Olya Athenskaya, author of the Sweet Chronicles blog.

Good luck, love and patience.

All. Bye. Bye.

Support Sweet Chronicles

Useful tips

Useful tips and recommendations that will be useful to the cook when cooking:

The filler must have a creamy, delicate consistency. It is this composition that is very easy to inject into the cake using a pastry syringe. In this case, the filling will not spread and soak the flour base.
It is advisable to fill the dessert while it is warm while it is in the mold. But the filler should be a little cold.
When the cakes have completely cooled, they can be decorated with mastic or cream. Thanks to this, you can hide the hole through which the filler was introduced.
It is recommended to use the tip of a piping bag to make a hole in the cupcake.
When using paper pans for baking cakes, they do not need to be coated with sunflower oil first, since the flour base contains a small amount of this product. Thanks to this, the dessert will not stick.
If whipped cream is used to decorate the cakes, the flour base must be made very tender. Therefore, it is recommended to use a mixer instead of a hand whisk.
The baking container only needs to be filled 3/4 full so that the dough has room to rise.
If desired, you can use caramel with nuts, marshmallows or fresh berries as a filling. Since these fillings are very sweet, they should be used in moderation. For 1 cake, a tablespoon of filling is enough.
If the dessert is left in the oven, it will lose its taste and become dry. In this case, the filler will not be able to improve the taste of the dish.

Once baked, cupcakes must cool slightly before filling. According to the recipe, the consistency of the cakes is quite delicate, and if very hot they will be too fragile. Therefore, with minor movements they can crumble. Cupcakes should cool for 30 minutes.

Cooking features

Cupcake fillings can be made from fruits or berries, dairy products and chocolate. However, the recipes for these fillers have their own specifics.

It is important that the cupcake filling has a creamy consistency so that it is convenient for filling the hole in the cupcake using a culinary syringe, but at the same time so that it does not spread and does not soak the dough.
It’s best to fill the cupcakes hot while they are pliable, but you need to remove them from the mold after they have cooled.
It is advisable that the filling be cool, even if it melts upon contact with the hot dough.
After the cupcakes have cooled, it’s a good idea to decorate them with cream or mastic. This will mask the hole made to place the filling inside. The creams themselves can also serve as a filling, improving not only the appearance, but also the taste of mini-cakes.
Holes for filling in cupcakes can be made with the tip of a piping bag.

Keep in mind that some types of filling cannot be stored for a long time. For this reason, cupcakes are best eaten on the first day after preparation.