Cream Cupcakes: Recipes

The idea of ​​cupcakes is not to take any dough for a cake, pour it into a mold and bake. Everything here is complicated and simple at the same time. They differ from other desserts in the most tender and friable dough. A paper basket helps him to keep in shape, not dry out, not crumble and delight us with a unique texture.

This characteristic can be achieved only by following a simple manipulation - to prevent the flour from combining with liquids too early and knead the dough not with a mixer, but with a silicone spatula.

Therefore, if you think that having prepared the dough for the cake and pouring it into a paper basket, you will get cupcakes, you are very mistaken. The result will be called a "little cake." And he will be so far from the right idea, as the Earth from the Sun.

Do you want to learn all the secrets and subtleties of a popular American dessert? Then prepare a notebook, pen and good mood!

"Red Velvet"

Behind this name is a delicate and slightly loose texture of the dough, a light chocolate finish and a juicy bright color.

We offer you a completely different recipe - cupcakes with cream, step by step, with a photo - so that you feel the difference. So, let's go:

1. Combine all dry ingredients first. Please note that cocoa must be used alkalized, otherwise no chocolate flavor will work.
2. In the second bowl, combine the butter, kefir and exactly 70 g of eggs (this is important). Add so much red dye to the mixture so that the final color satisfies you. It is necessary to mix with a blender or mixer, since there are a lot of fats that need to be helped to combine with kefir.
3. So, we have 2 bowls: one has dry ingredients and the other has liquid. We recommend connecting them using a silicone spatula. Important: immediately fall asleep all dry components, not in stages.
4. We bake the beautiful and bright dough at 175 g. After 10-12 minutes, check the readiness every minute. It is enough to lightly press on the top of the head, if it is springy, then it is ready. We shift into a cramped container, close and wait until the cupcakes are completely cooled.

Cream Recipe:

1. Curd cheese must be very cold - this is important!
2. Cut chilled butter (180 g) into large pieces. Add icing sugar (150 g) and vanilla extract (optional).
3. Beat the ingredients to a smooth paste. The process is long, so do not expect instant results.
4. Add cottage cheese and cream cheese (450 g) and mix until smooth.

There is the final touch. Pay attention to the recipe with the photo (step by step): cupcakes with cream have a very high "hat". If you do not like this design, then it can be done a little lower and decorated with red berries.

Mistresses note:

• "Red Velvet" can be stored in the refrigerator for 2-3 days, and if with cream, then a maximum of two days. Also, the cooled dessert can be removed in the freezer, and then put the caps on and send in the refrigerator so that it thaws.
• The color will be saturated only if you add the right amount of dye. Therefore, if you have already decided to cook according to this recipe, then do not skimp. And another thing: do not think to deceive the system, not a single natural dye is capable of giving such a rich and rich color

Tiramisu Cupcakes

As many confectioners admit, they began their pastry adventures with this Italian dessert. And as often happens with classics - the more popular, the more cooking options. But tiramisu has a drawback - it is difficult for them to treat. Well, you don’t carry dessert to your friends or relatives in a container or in a bowl! Fortunately, there is a solution - to prepare the most delicious cupcakes with mascarpone cream. The recipe is called "a la tiramisu." Sounds good, right?

Cooking the dough:

1. Combine all dry ingredients in one bowl: baking powder, flour and salt. In another, combine milk with butter. Send to the microwave. The oil will melt, but the mixture will be patchy. Stir and set aside.
2. In a heat-resistant dish, combine sugar with yolks and eggs and send to a water bath. Beat until sugar dissolves. Remove from heat, but do not stop beating for another 5 minutes. As a result, the egg mass should turn pale and lush.
3. Mix dry ingredients in 2-3 steps. And then 3-4 tbsp. l add dough to the oil mixture, mix and add to the bulk.
4. Bake at 160 ° C for 20 minutes.

While our cupcakes are baking, let's get syrup. To do this, prepare 100 ml of hot strong coffee with 40 g of sugar. Pour in 20 ml of alcohol (preferably cognac) and mix. Soak ready-made and cooled cupcakes with a brush. Lubricate the top and wait a couple of minutes. Repeat 4 times.

The basis is ready, now we pass to the next stage. Cupcakes with cheese cream, according to the recipe (see photo below) should have a high "cap". Therefore, we need more mascarpone.

So, in a cold bowl and cold whisk of the mixer (this is important), whip the cream. Start the process at the lowest speed. It will seem to you that nothing is happening and they are all the same liquid. But literally after 5 minutes they quickly thicken, and textured waves form on the surface. Here the main thing is not to get involved, as cream can curl quickly.

In a separate bowl, beat the mascarpone with powdered sugar. Add cream and mix with a spatula in a circular motion. Transfer the mass to a pastry bag and proceed to decorate.

So, what are the cupcakes with cheese cream prepared according to this recipe? (Photo below)? The most delicate biscuit - a tick, melting the taste of cream - is, and that delicious coffee and alcoholic flavor and aroma are in place!

The resulting dessert is good because it is difficult to find the line between the dough and the decor. You will feel the ensemble of textures and tastes in one form, where nothing stands out, much less lost. Perhaps this is one of the reasons why you should cook a mini tiramisu.

What about a banana and raspberry dessert?

Do not be afraid of the amount of ingredients in the recipe with the photo. Cupcakes with cottage cheese cream with the addition of red berries seem complicated at first glance, but by and large the products are quite affordable and always at hand. By the way, it is advisable to hold the bananas for a couple of days in a dark place so that they ripen and become soft.

So, we proceed:

1. Mash bananas like mashed potatoes.
2. Combine the butter with sugar until smooth.
3. Add liquid ingredients to the previous mass, including bananas and eggs.
4. In a separate bowl, mix with salt, flour and baking powder. Add them to the liquid mixture.
5. Pour the dough into molds. Only not 3/4, as usual, but completely. Bake for 10-15 minutes at 170 g.

While preparing the cupcakes, let's take a cream. To do this, mix soft butter with powder and very cold curd cheese at a high speed mixer. Set aside. Punch with a blender. Add a few teaspoons to the cream, and use the rest as a filling.

Using a spoon, remove the middle of the dessert and fill in the berry filler. Cover with cream on top using any convenient nozzle.

Classic

Now we will learn how to prepare classic and very simple cupcakes with curd cream. The recipe looks like this:

1. Beat butter at room t (100 g) until fluffy with sugar (150 g) and one egg at a time (2 pcs.).
2. Pour in milk (1/2 tbsp., Non-cold) and mix well.
3. In a separate bowl, combine all the dry ingredients: flour (300 g), baking powder and vanillin (1 tsp each); and gradually enter into the bulk.
4. Add chopped chocolate (100 g). Depending on your taste preferences, it can be bitter, white or milky.
5. Spread the dough into molds, filling in 2/3 of the volume. Bake for 30 minutes at 190 ^o C.

While the dessert cools, we will prepare the cream. To do this, take any cottage cheese (250 g) and beat it with powdered sugar (80 g). The amount of the last ingredient may vary - it all depends on your taste preferences. The finished cream must be covered with cling film in contact and sent to the refrigerator for half an hour.

After 30 minutes, you can proceed to the final stage of the recipe. Cupcakes with curd cream can be decorated with berries, mint leaves or just sprinkle them with powder.

Dedicated to fans of chocolate

A huge plus of the dessert is that even after a few days (if stored in an airtight container), it will retain its tenderness and even become a little wet. So, in order not to be unfounded, we begin to prepare chocolate cupcakes with cream.

Recipe:

1. Melt the butter first. To do this, transfer it to a deep bowl and send it for 20-40 seconds in a microwave oven.
2. In another bowl, mix all the dry ingredients.
3. In a third bowl, beat the yogurt with the egg.
4. Combine dry components with liquid.
5. Bake the finished dough for 15-20 minutes at 175 g.

We begin the preparation of the cream with oil, which should be very soft and room temperature. Beat it for 5 minutes. This time is enough to increase in volume and oxygen saturation. Now in 3 stages we introduce powder and cocoa. Each time the mixture will appear thick, it should be so.

Melt the chocolate in any convenient way. Cool slightly and send to the bulk, and at the end pour coffee and mix. The cream is ready! Now he needs to be sent to the refrigerator for 20 minutes to stabilize and sit better on our cupcakes.

Cupcakes for snacks

And now let's share an unusual recipe for cupcakes with cream cheese cream. To prepare you need the following list of ingredients:

A detailed step-by-step process is presented in the following video:

Cupcakes with cream cheese: photo recipe step by step

Thanks to the ingredients that make up the dough, your dessert will turn out to be very moist, crumbly and incredibly juicy. Without hats, they can stand in the open air for a day or two, which is very convenient. You can prepare the cream in portions and without fear that the cupcakes will dry out.

As for the taste, it is very bright. Carrots are almost not felt (in the usual sense), so do not be afraid.

Now that a small introduction has been made, we begin to prepare cupcakes with cream cheese.

Recipe:

1. To begin with, we note that 400 g is the weight of carrots already peeled and grated on a coarse grater. Be sure to squeeze the juice. We do not need him. Add to it 3 eggs, butter, yogurt, sugar and pineapple slices. Now mix everything thoroughly. Now add the dried berries. They can be replaced with raisins, and if you want more texture, then add to the list of 100 g chopped nuts.
2. As usual, in a separate bowl, combine all the dry ingredients and send them to the carrot mixture.
3. The dough is ready. Now distribute it in the forms (3/4) and bake at 160C for 15 to 25 minutes. When ready, remove from the oven, send to the grill and wait until the cupcakes are completely cooled.

Cheese cream recipe with white (boiled) condensed milk is quite simple. To do this, beat the creamy curd cheese and add condensed milk to it. Next, you need to whip the cream until a homogeneous consistency is obtained. Be sure to refrigerate before use.

You can also cook another version of cream cheese:

1. Take one orange, rub the zest. Next, clean and remove the whitish skin from the lobules. Grind with a blender and wipe through a sieve.
2. Add the zest to the resulting puree.
3. In a separate bowl, beat 500 g of cream cheese and combine with a citrus mixture.
4. In another bowl, whisk the powder to taste (to taste) with 100 ml of 33% cream.
5. Carefully combine the contents of the two bowls and put in the refrigerator for cooling.

Strawberry cupcakes with protein cream: a recipe with a photo

Here you can use any berries - currants, blueberries, raspberries, strawberries. However, the strawberry season will soon come, so it is she who will become the main character of our dessert.

But first, let's start cooking the cream. To do this, we need to pour 200 g of sugar in a saucepan and pour 100 ml of water in it. Put 4 squirrels whisking at the same time. Bring the syrup to a boil and cook over medium heat to "sample on a ball." How to understand that he is ready? To do this, take a plate and pour cold water into it. Drop a little syrup, and then try rolling a ball out of it. Happened? So everything is ready.

By this time, our proteins have already increased several times. Therefore, without stopping the whipping, pour the syrup in a thin stream and continue the process until the mass cools completely. Custard protein cream is ready. We send it to the refrigerator and proceed to the preparation of the dough.

Protein Cream Cupcake Recipe:

1. Let's start, as always, with the combination of dry ingredients. It is advisable to sift them together so that our dessert turns out to be airy and tender.
2. In the mixer bowl, beat the eggs until smooth, pour sugar, zest, vanilla extract, melted butter and citrus juice. Our goal is to achieve complete dissolution of sugar.
3. Next, we introduce prepared dry ingredients in parts. We do this according to the following scheme: dry mix - half the milk - dry mix - the rest of the milk - dry mix.
4. Knead the dough for a long time. The main thing is to achieve uniformity.
5. We spread it in forms, then distribute the chopped strawberries and bake at 175 ° C for about 20 minutes.

We decorate the cooled dessert with cream, decorate with fresh berries and serve.

"Lemon Bliss"

You must admit that in the summer heat you don’t really want any too thick desserts. But the cupcakes with lemon juice and Kurdish cream and cream presented in this recipe will be just right, even when the thermometer’s column rises to +30 ° on the street.

Step-by-step cooking process:

1. So, let's start by mixing the baking powder and flour well. Do not be lazy, because at this stage it is important to carefully combine the dry components. Use a whisk, or rather a mixer.
2. In a separate bowl, combine sugar with room temperature butter. Please note that as a result of whipping, the last ingredient should have the consistency of a thick liquid mass. So the butter will quickly combine with sugar, and the dough will turn out incredibly tender. Beat for at least three minutes.
3. Beat eggs in turn. Be sure to mix the dough well each time.
4. Send yogurt or sour cream there. If you use the latter option, then take the average fat content. After the introduction of yogurt, the dough will become much softer. Therefore, it is the turn of juice and lemon zest.
5. We finish the preparation with a dry mixture. Visually divide the flour into 3 parts: add a third - mix. And so two more times.
6. Put the finished dough on paper baskets laid in a mold. Bake at 160-170 ° for no more than 20-25 minutes. As soon as a light crust forms on the surface, we immediately remove it from the oven and transfer it to the grate for cooling.

Kurd is a kind of custard based on fruit juice. The filling is dense, and after standing for some time in the refrigerator, it acquires a good structure for further use.

Process:

1. Rub the zest on a fine grater. Squeeze the juice using this trick: put citruses for 15 seconds in the microwave. So you get a lot more fluid.
2. Combine sugar, butter, yolks, juice and zest in a saucepan. Heat the mass over medium heat, stirring constantly.
3. Gradually, our mixture will begin to thicken, and large bubbles will form on its surface. At this point, remove the stewpan from the heat and strain the contents through a sieve. Here it is important for us to get rid of lumps of eggs and zest.
4. Pour the finished Kurd into jars, cover with foil in contact (so that it touches the surface) and send to the refrigerator.

The filling is ready. Therefore, we move on to the final stage of the recipe. Cupcakes with cream inside will be decorated with Swiss meringue. To do this, take the proteins and combine them in a heat-resistant bowl with sugar, water, lemon juice and corn syrup. Next, build a water bath. Remember that the bottom of the dishes should not touch boiling liquid. Beat the mixture at the lowest mixer speed until the sugar has melted. Only then increase the speed and continue the process for another 5 minutes. As a result, your mass should increase at least 3 times, become glossy, white and acquire a very dense texture. Remove the bowl and place it on the table. Continue whisking for another minute. During this time, the meringue cools down and becomes even more dense.

Finally, we got to the final stage of the cream cupcake recipe. Now it remains only to fill our dessert with Kurd. Use the special cutter that you can buy at any pastry shop. The principle of working with it is simple: set exactly in the center and press. He gently takes out the middle and makes room for the Kurd. Now put the meringue in a pastry bag and start decorating lemon desserts.

Useful Tips

You can experiment endlessly and a lot with recipes for cupcakes with cream. Choose different ingredients, look for suitable toppings and combine your favorite colors. However, in no case should you forget about the rules of preparation.

We have prepared for you a short guide with which you can achieve the perfect dessert texture.

1. Dishes

• Before starting work, prepare in advance a baking sheet, special dishes and molds for baking portioned cupcakes. For miniature cakes, it is not necessary to oil the dishes. Do not be alarmed: there is a sufficient amount of fat in the test, so nothing will stick.

2. Ingredients

• The American dessert has become so popular that an incredible number of cupcake recipes have already been invented: with cream, with filling, with chocolate ganache, with fruits, candied fruits, etc. When cooking, you can experiment with anything, but not with the list of ingredients. Observe all proportions as accurately as possible and take exactly the specified amount, and not "by eye". Otherwise, you risk not getting the most delicious result.

3. Kneading

• Confectioners have not yet come up with a universal advice that could suggest how to mix the ingredients correctly. Some recipes suggest beating the mass with a mixer, while others recommend letting the dough stand in the cold. It all depends on what result you expect. For example, if you plan to decorate the finished dessert with whipped cream and use fresh fruits as a decor, then ideally the texture of the cupcakes should be airy and soft - therefore, it is better to whip the ingredients not by hand, but with a mixer.

4. Work with the form

• Not only the batch is important, but also the proper distribution of the dough. There is no difficult thing in this matter, but not everyone does as it should. So, the finished dough should fill in only 3/4 of the form. The fact is that during the baking process, the mass is evenly distributed and rises. This is most conveniently done using a regular tablespoon. If you neglect the rule, the dough will spill out of the mold, and our cupcakes will not take on the most attractive appearance.

5. Double the pleasure

• In the preparation of dessert, show originality and imagination. But do not use several types of decor at once that will not harmonize in taste with the main ingredients of the recipe. Cupcakes with filling inside and cream can be decorated with fresh berries, caramel, marmalade, marshmallows, chocolate, etc. Believe me, from one, but understandable taste, you will get much more pleasure than from a mix of various sweets that you could find in your kitchen .

6. Time

• Timing is the key to a perfect texture. Muffins overexposed in the oven will lose their taste as they become dry. Therefore, keep the dessert as long as indicated in the recipe.

7. Filing

• As soon as your dessert leaves the oven, do not forget to cool it. This is best done on a special grill. If not available, any cold surface will do. As a rule, cupcakes cool in literally 25-30 minutes.

8. The final touch

• To get a work of confectionery art, it’s not enough to follow the step by step recipe. Cream cupcakes are not limited to cream alone. Use fresh berries, fruits, or miniature sweets. For example, chocolate chips, chopped nuts, dragees and everything your heart desires.

Try to choose the final decor of a contrasting color so that it matches with your dessert. Then your miniature cakes will turn out not only delicious, but also attractive.

Cook with pleasure and do not forget to include imagination and experiment!