Stylish modern dessert - tiny cakes with bright cream poppies. They will decorate homemade tea drinking and will be appropriate in a candy bar at any celebration. A selection of proven recipes will tell you how to make cupcakes for the most different tastes and purses.

Classic cupcakes at home

Exotic ingredients are not needed. The classic version is easy to cook from what is at hand.

Ingredients for the base:

  • 100 g of oil;
  • 200 g of flour;
  • 100 g of sugar;
  • two eggs;
  • 100 ml cream;
  • 15 g soda
  • 2 g of salt;
  • vanilla extract.

The rule of successful baking: all products should stand indoors and keep warm.

  1. Beat softened butter with sugar.
  2. Beat eggs with salt.
  3. Combine everything with milk.
  4. Sift the dry ingredients.
  5. Fill small molds with dough for two-thirds. Initially, the dessert was prepared in miniature cups, hence the English name appeared.
  6. Bake for half an hour at 180 ºС.

The dough must be used immediately so that it does not stand. Therefore, you should stock up on excess cupcake tins.

For cream mix:

  • 200 g butter;
  • 200 g of sugar;
  • 5 proteins;
  • 5 ml of lemon juice.

Stages of preparation:

  1. Heat the proteins with sugar to 60 - 70 ºС, that is, to a temperature at which the sugar dissolves. Be sure to mix so that the protein does not curl. This is best done in a water bath, which provides slow, gentle heating.
  2. Beat warm squirrels in a meringue.
  3. Without turning off the mixer, introduce a little softened oil and lemon juice.
  4. If the cream needs to be dyed, divide it into small containers and add dyes.
  5. Put cream on cooled billets from a pastry bag.Using different nozzles, you can give cream caps a beautiful relief.

With boiled condensed milk filling

Filling cupcakes results in more saturated and “juicy” ones. You can make it in two ways: in the dough or in the baked billet. The choice depends on the type of filling. A variety of options allow you to cook on one basis dessert assortment for every taste.

One option for quick toppings is boiled condensed milk. It complements the taste of the dessert no less spectacularly than complex compound creams.

  1. For the filling, condensed milk is boiled in a sealed jar for at least 2.5 hours. The process does not require supervision, so this is a fairly easy step.
  2. From the finished, cooled cupcake, cut off the lid and take out the crumb.
  3. A thick filling is laid in its place, filling all the voids.
  4. The top of the cupcake can again be covered with a cut lid or decorated with cream.

Cream of boiled condensed milk with butter (2: 1) keeps its shape perfectly and matches perfectly with the filling to taste.

How to make cupcake cream

Various creams for cupcakes also allow you to diversify the dessert. The main rule is the compatibility of the tastes of the base, filling and cream. It all depends on the preferences and imagination of the chef.

Another important requirement is density and good terrain. Commonly used are oil creams or cream cheeses.

Oil cream is 50% butter, the same amount of powdered sugar, and flavoring additives (chocolate, condensed milk, fruit puree and so on). All ingredients are whipped, the cream is cooled and precipitated from the pastry bag equally for each cupcake.

Ingredients for Cream Cheese:

  • 300 g cream or curd cheese;
  • 100 g butter, thick yogurt or whipped cream;
  • 150-200 g of powdered sugar;
  • vanilla extract.

Softened butter is used, yogurt and cream, on the contrary, are chilled.

The cream is whipped and applied to mini cakes.

Fat-soluble gel dyes are used for staining. One drop is enough to color the cream for 6 to 12 servings. It is not necessary to use industrial food colors. Blueberries, carrots and beets juices “work” perfectly. They receive them three primary colors. The remaining shades are created by mixing colored creams in different proportions. You can not mix natural dyes.

Meringue Recipe

A whipped protein cream contains less fat and also keeps its shape perfectly. There are three types of meringues; all of them can be used for cupcakes.

  • For the French meringue, beat raw proteins and sugar until the grains are completely dissolved. It is better to use powdered sugar - it dissolves faster. The cream is very gentle and light. Eggs warmed indoors provide a more stable foam.Before use, you need to process fresh eggs with a concentrated soda solution, since heat treatment is not provided. After this, wipe the shell and make sure that no fragments get into the protein.
  • Beat the Swiss meringue in a water bath for 5 to 10 minutes. Ready cream continue to whisk until cool. You can just warm up the proteins with sugar, and then beat until stable. Swiss meringue cupcake caps can be browned with a burner. It will turn out unusual and very beautiful.
  • For Italian meringue, the protein is first whipped with sugar. Then it is brewed with hot syrup, pouring it into the meringue and continuing to whisk until liquid remains at the bottom.

Chocolate Cupcakes

Chocolate in cupcakes is used in all possible variations: in dough, in a cream cap, in the filling, in pieces, soft or liquid.

For chocolate dough:

  • 100 g of oil;
  • 100 g of sugar;
  • 50 g of cocoa;
  • 200 g of flour;
  • three eggs;
  • 20 g of baking powder.

Beat butter and eggs, sift loose ingredients. Bake at 189 ºС.

For chocolate cream:

  1. Melt butter and chocolate 1: 2.
  2. Beat them together.
  3. Cool and put on cupcakes from a pastry bag.

To fill cupcakes with chocolate, you need:

  1. Pour half the dough into the mold.
  2. Dip a piece of chocolate in the dough.
  3. Pour it with a spoon of caramel syrup.
  4. Put a little dough on top so that the mold does not fill to the brim.
  5. Bake according to the usual recipe.

Another variant:

  1. Melt the chocolate and mix it with cream 1: 5.
  2. In the finished cupcake with a knife or a special cutter, make a small notch.
  3. Pour a spoonful of chocolate into it.
  4. Garnish dessert with cream to hide the filling.

If the cupcakes need to be filled with solid pieces of chocolate, it is frozen, finely chopped and mixed with the dough.

With cottage cheese

A great way to feed cottage cheese to small picks is to hide it in an original dessert. Nobody will refuse such a treat!

For the curd dough:

  • 200 g of flour;
  • three eggs;
  • 150 g of fatty cottage cheese;
  • 50 g of sour cream 20%;
  • 150 g of sugar;
  • 150 g of oil;
  • 10 g of soda;
  • vanilla extract.

Cooking:

  1. Rub the cottage cheese or kill with a blender.
  2. Beat eggs with sugar.
  3. Beat sour cream with butter.
  4. Combine all ingredients with sifted flour.
  5. Add soda and vanilla extract.
  6. Bake for half an hour at 180 ºС.

You can start cupcakes with sweet or natural cottage cheese by making deep indentations in them. The cottage cheese should be thoroughly grinded, like a soft paste, so that the dessert has a pleasant, uniform texture.

The cream, of course, is also curd:

  • 150 g of fatty cottage cheese;
  • 100 g of oil;
  • 150 g of powdered sugar;
  • 100 ml whipped cream;
  • vanilla extract.

Cooking:

  1. Beat softened butter with powder.
  2. Rub the cottage cheese.
  3. Combine everything with cream.
  4. Refrigerate before applying for dessert.

Cooking on sour cream

To reduce the amount of fat in the dessert, part of the oil in the recipe is replaced with sour cream.

Ingredients:

  • 200 g of sugar;
  • 100 g of oil;
  • 200 g of flour;
  • 200 g sour cream;
  • three eggs;
  • vanilla extract;
  • 10 g of soda.

For a variety of flavors, crushed nuts, raisins or candied fruits can be added to the dough.

  1. Beat eggs with sugar.
  2. Beat sour cream and softened butter separately.
  3. Mix and sift the dry ingredients into the dough. Soda is added either with flour, or at the very end.
  4. Bake at 180 ºС.

No eggs added

There are vegetarian options for cupcakes, no less appetizing than those prepared according to the classic recipe.

Ingredients:

  • 200 g of flour;
  • 200 ml coconut or soy milk,
  • 100 g coconut oil or margarine;
  • 100 g of sugar;
  • vanilla extract;
  • 5 g of baking powder.

Cooking:

  1. Beat margarine with sugar.
  2. Introduce parts of the liquid and bulk ingredients while continuing to beat the dough.
  3. Bake at 190 - 200 ºС.

You can start vegetarian cupcakes with jam, marmalade or marmalade on agar.

Fancy Carrot Cupcakes

From carrot dough, amazing baking is obtained - spicy, lush and juicy at the same time. A big plus is a long shelf life.

Up to three to five days, carrot cupcakes retain their taste and do not harden when stored in the cold.

Ingredients:

  • 250 g carrots;
  • two eggs;
  • 100 g of vegetable oil;
  • 100 g of thick yogurt;
  • 150 g of sugar;
  • 100 g of walnuts or any other nuts;
  • 100 g of flour;
  • 15 g of baking powder;
  • 2 g of salt;
  • cinnamon, nutmeg and other spices to taste.

Work Stages:

  1. Grate raw carrots on a fine grater. Squeeze out excess juice.
  2. Fry and chop nuts.
  3. Beat yogurt, butter and sugar.
  4. Add eggs and beat again.
  5. Sift the dry ingredients.
  6. Connect everything with a spatula or spoon.

The dough comes out quite thick, so it is not advisable to use paper forms - the blanks will stretch the paper and you will get simple cakes on the output. Suitable silicone or iron molds. You can put paper in them, and then the cupcakes will not lose their shape, and it will be convenient to take them out. Bake dessert at 180 ºС.

Dessert from the famous Andy Chef

This recipe is from a popular food blogger for those who will spare no time and effort to treat themselves to a delicious dessert.

 

Lemon cupcakes with lemon kurd and light lemon meringue are just a fountain of refreshing citrus!

For the cupcake:

  • 200 g of flour;
  • 100 g of oil;
  • 275 g of sugar;
  • two eggs;
  • 100 g of thick yogurt;
  • 5 g of baking powder;
  • lemon.

Work Stages:

  1. Beat butter with sugar.
  2. Add eggs, yogurt and beat again.
  3. Pour a couple of tablespoons of lemon juice and zest.
  4. Mix the dry ingredients in parts, each time thoroughly whipping the dough.
  5. Bake at 160 - 170 ºС for 20 minutes.

Lemon Kurd:

  • 100 ml of lemon juice;
  • whole lemon zest;
  • 75 g of sugar;
  • 60 g of oil;
  • 30 g of starch;
  • four yolks.

Work Stages:

  1. Mix all ingredients and heat until the cream thickens. You can do this in a water bath.
  2. Strain.
  3. Cool.
  4. Fill cupcakes.

For the “hat”, prepare the Swiss meringue and add a spoonful of lemon juice to it.

Collecting mini cakes is easy and fun. This mosaic of tastes equally captivates both adults and children. Therefore, it is necessary to prepare and decorate cupcakes with the whole family.

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