Cupcake is a fashionable dessert that is gaining popularity in Russia. It is a mini-cake (we have such pastries called a cake or a cupcake) for one person, baked in separate portioned forms and decorated with cream "cap" on top.
In Western Europe, Old England and North America, cupcake is extremely popular; it is served for children's birthdays and family holidays. This dessert in various options is present in the menu of restaurants and cafes.
Some interesting facts
The first mention of cupcakes appears in cookbooks in the late 18th - early 19th century. In 1796, the first recipe for a light cupcake baked in small cups was recorded in an American cookbook by Amelia Simmons.
Eliza Leslie in 1828 in the book "75 recipes for baking, cakes and sweets" the original little cake was given the name - cupcake.
Cakes were baked in ceramic tins the size of a tea cup. Hence the name - cupcake ("cup cake").
Cupcakes are sometimes referred to as fairy cake. On children's birthdays, they are still presented as a gift from a fairy fairy.
Cupcakes are baked according to the recipes of large cakes, but due to the small size this process is much faster.
Flour, eggs, butter, sugar, milk are the products from which classic cupcakes are baked.
The recipe is carrot, chocolate, cottage cheese, filled with berries and jams, decorated with whipped cream and cream, with crumbs of nuts, candied fruits and chocolate - all this is about a fashionable mini-cake - cupcake.
The energy value of a cupcake
A cupcake, like all desserts with flour, is a fairly high-calorie product. One hundred grams of mini-cake contains:
- fat - 13 grams;
- protein - 5.5 grams;
- carbohydrates - 48.6 grams.
Energy value - 312.2 kilocalories.
Classic cupcake
Baking a classic cupcake requires a small set of available products, an hour and a half of free time and a desire to prepare a delicious treat for yourself and your loved ones.
For baking cupcakes, individual forms for cupcakes or muffins are necessary: silicone, metal or paper.
Required Products:
- premium wheat flour - 1.5 cups;
- chicken eggs - 2 or 3 pieces;
- granulated sugar - 2/3 cup;
- baking powder - one and a half teaspoons;
- food salt - a quarter of a teaspoon;
- butter - 150 grams;
- milk - 1/2 cup;
- vanilla - to taste;
- glaze to taste.
Turn on the oven, grease the molds.
Mix flour, baking powder, salt. Combine the eggs and sugar, beat with a mixer, gradually adding butter and vanilla, until a frothy hat appears. Then, without turning off the mixer, add half the flour mixture, pour in the milk, then the rest of the flour. Mix everything well. The dough should be semi-liquid and without lumps.
Fill the baking tins for 2/3 with the dough obtained, put in the oven and bake for about 10 or 15 minutes. The cupcake's readiness is determined by a wooden stick: when the product is pierced, it must remain dry.
Remove the prepared cupcakes from the oven, decorate with icing and serve.
Cupcakes: Carrot Recipe
Recently, sweet pastries with the addition of carrots have become increasingly popular. It combines two desires: treat yourself to a delicious dessert and at the same time maintain your waist and health.
Carrot cupcakes, a recipe with a photo of which is offered below, are no exception. Carrot is a vegetable that contains many useful vitamins and minerals. During its heat treatment, the content of antioxidants increases (in a baked vegetable, they are 33 percent more than in raw). Moreover, the beta-carotene contained in carrots is absorbed in a larger volume when eating boiled or baked root vegetables.
The carrot cupcake, the recipe of which is proposed in this article, is tasty and delicate, free from the specific taste of carrots and easy to prepare.
Required products for the cake:
- chicken eggs - 2-3 pieces;
- flour - 1 cup (250 ml) with a slide;
- granulated sugar - 200 grams;
- sour cream - 2 tablespoons;
- carrots - 200 grams (grated on a coarse grater);
- sunflower oil - 120 grams;
- vanilla - 1 teaspoon;
- cinnamon - 2 teaspoons;
- nutmeg - 1 // 2 teaspoons;
- raisins - 1 tablespoon;
- walnuts - 1 tablespoon;
- baking powder - 1 teaspoon;
- salt to taste.
For cream you need:
- granulated sugar - 200 grams;
- butter - 125 grams;
- soft curd cheese - 250 grams;
- vanilla to taste.
Combine flour, cinnamon, nutmeg, salt, baking powder. In a separate container, combine the eggs with sugar, add sunflower oil, sour cream, vanilla, mix everything thoroughly.
Then, in a mixture with eggs, gradually, constantly stirring, pour the mixture with flour. Then add carrots, raisins, walnuts (crushed).
Mix the dough well and pour into cupcake baking dishes.
Attention: the forms are filled by 2/3, with baking the cupcake will increase in size.
Put in a bake oven preheated to 180 degrees for about 30 minutes.
Remove the prepared cupcakes (recipe "Carrot") from the oven and cool.
To prepare the cream, mix the softened butter, cheese (from the refrigerator), vanilla and granulated sugar. Beat the mixture with a mixer.
Garnish the tops of the cupcakes with cream or inject the cream inside the cupcakes.
Delicious cupcakes
The Carrot recipe, which is offered for baking, can be slightly modified. Not all components are always available. Some can be replaced or add your own.
For example, you can try carrot cupcakes (Andy Chef's recipe) with forty grams of canned pineapple (slices) and with less sugar. In the cupcake, you can add the zest of lemon or other citrus fruits, freeze-dried berries, ginger.
Experiment using a classic recipe, cook with fiction and love.
Bon Appetit!