Cupcake cream for every taste

Cupcakes are called small portioned desserts, especially popular in America. Delicate sponge base and sweet cream on top combine perfectly in one dessert. In fact, the bottom of the cupcake is like a regular cupcake. So the scope for experiments is the same here, cupcakes can be chocolate, vanilla, fruit, can be added to the dough

dried fruits or nuts. There is no classic cream either, you can use almost any flavor combination that you find interesting. Never tried such a dessert and do not know where to start? Bake regular vanilla muffins and try decorating them with the following cream options.

Creamy Cupcake Cream

A very delicate and mouth-watering cream is obtained on a creamy basis. Milk flavor fits almost any cupcake base. Such a cream is prepared from cream for whipping, cheese and powdered sugar, everything is extremely simple. Take two hundred milliliters of cream, seventy-five grams of powdered sugar, two hundred and fifty grams of cream cheese, for example, the Philadelphia brand. All the ingredients you just need to mix and beat thoroughly. It turns out a fairly thick cream that will look very nice on pastries. If desired, you can add a little food coloring - then

cupcakes can be any rainbow colors.

Tiramisu Cupcake Cream

This cream is not very thick, but if the appearance of your dessert does not seem to you as important as its taste, feel free to try making it. It will take two hundred grams of cream cheese, take the Mascarpone, two egg yolks, two tablespoons of granulated sugar, a teaspoon of cocoa, a tablespoon of coffee liqueur. Pound the yolks with sugar, add the liquor, Mascarpone and cocoa and beat until the mass becomes homogeneous. Cream cream cupcakes can be conveniently applied to cakes through a pastry bag with a nozzle. Like the previous one, you can tint it if you wish.

Chocolate and coffee cupcake cream

Take one hundred and fifty milliliters of milk, one hundred grams of coffee, a chicken egg, two hundred grams of granulated sugar, two hundred and fifty grams of butter, vanilla or vanilla essence, a tablespoon of brandy, a couple tablespoons of cocoa. Oil must be of high quality. Boil milk with coffee, let it brew for twenty minutes and strain. Cool and mix with the egg, rub through a sieve, add sugar and boil over low heat, stirring constantly. Boil for a couple of minutes until the mixture becomes thicker. Beat butter at room temperature for about five minutes. Add the resulting mass to the cooled milk mixture by teaspoon, constantly whipping. Add vanilla, cognac and cocoa, whisk again. The cupcake cream is ready. It remains only to decorate cupcakes with them.

Meringue

If you don’t like regular cupcake cream, try making meringues. You will need egg white and two tablespoons of granulated sugar. Pour the protein into a small bowl, add sugar and place everything in a water bath. Gently stir until smooth, then beat thoroughly with a mixer. After decorating the cupcake with such a cream, send the cake for several minutes in the oven, so the meringue will get a delicious crust.