I have long wanted to take a pastry course. Although, it seems, why? All the information is on the Internet, but the tricks and nuances, and most importantly, the atmosphere cannot be replaced by a computer and the Internet. And now the dream has come true. So expect a series of delicious pastry master classes. School started with cupcakes. The recipe is not complicated, but with large variations.
What are cupcakes? These are small cupcakes made from sponge dough with filling inside and a cream cap on top.
Based on the classic dough recipe, we were immediately shown how to prepare a chocolate and lemon version. They gave me two options for cream and three Kurds. For those who don’t know, kurd is a filling made from berry juice.
Chocolate cupcakes with chocolate ganache topping
I've been really into chocolate desserts lately. For example, chocolate cakes, which I already wrote about earlier.
For the dough, take the products from the previous recipe, only at the very end add 3 tbsp. cocoa. It can be replaced with melted chocolate. But with powder the taste and smell are more intense.
Then we bake in the same way. But we’ll make the filling and the cap from chocolate ganache.
For the chocolate ganache filling:
- Cream 33-35% - 50 g
- Dark chocolate – 50 g
Preparation:
- We take the cream that is intended for whipping. I don’t recommend taking a smaller percentage; you won’t get the desired result.
- Heat the cream in a saucepan, almost bring it to a boil, but do not boil
- Pour hot cream over the pre-broken chocolate for a few minutes until the chocolate dissolves.
- Stir until smooth and refrigerate for a few minutes to set.
Chocolate ganache for hats:
- Cream 33-35% - 150 g
- Dark chocolate – 75 g or milk chocolate – 120 g
Preparation:
- Pour the cream into a thick-bottomed bowl and bring to a boil. Do not boil under any circumstances, as soon as a few bubbles appear, turn it off
- It is better to take confectionery chocolate (it comes in drops). If not, then break the dark or milky one into pieces. White chocolate is absolutely not suitable for this cream.
- And pour in the cream, help it dissolve, stirring with a spatula
- Cover the container with cling film end to end. This is required so that the surface is not covered with a film.
- Let cool on the counter a little, and then put it in the refrigerator for a couple of hours.
Advice
Ideally, make the ganache the day before and let it sit overnight in the refrigerator.
- Beat the ganache at low speed. It is important. It may take a lot of time, but if you increase the speed, the cream may curdle and you will have to start all over again.
- The last step is to remove the center, add the filling, deposit the cream cap and decorate.
Mini cupcakes in paper molds with banana filling
If you have guests on your doorstep and you don’t know what to treat them with, I suggest a quick version of muffins with banana filling.
Products:
- Flour – 200 g
- Milk – 150 g
- Sugar – 150 g
- Eggs – 2 pcs.
- Butter – 100 g
- Baking powder – 10 g
- Pinch of salt
- Banana – 2 pcs.
Preparation:
- Beat softened butter with granulated sugar. Add eggs one at a time, a pinch of salt and baking powder and beat thoroughly
- Sift the flour and mix until smooth, pour in the milk and mix thoroughly. It turns out a thick lazy dough
- Cut the bananas into pieces approximately 0.7 mm thick
- Place silicone or paper molds on a baking sheet and spoon the dough into them. Place a piece of banana on top and press it into the mixture. Bake in a preheated oven at 180C for 25-30 minutes
- The baked goods have risen. Cool and decorate with cream.
Step-by-step recipe for making chocolate cupcakes
If you have a holiday coming up soon and you want to pleasantly surprise your guests, I recommend making fragrant chocolate cupcakes. Sweet tooths and lovers of delicious homemade baked goods will be delighted. Prepare it and you won't regret it!
Cooking time: 40 minutes
Cooking time: 10 minutes
Servings – 16
Ingredients:
- Premium wheat flour – 200 gr.
- Milk – 50 ml.
- Chicken eggs – 3 pcs.
- Butter – 120 gr.
- Granulated sugar – 120 gr.
- Baking powder – 1 tsp.
- Vanilla sugar – 20 gr.
- Cocoa powder – 100 gr.
For cream:
- Butter – 150 gr.
- Powdered sugar – 150 gr.
- Vanilla sugar – 20 gr.
- Cream 33% – 50 ml.
- Cottage cheese – 200 gr.
- Food coloring - a pinch
- Confectionery topping – optional
- Strawberries - for decoration
Cooking process:
1. Place the softened butter in a deep bowl, add the required amount of granulated sugar and vanilla sugar. Adjust the amount of granulated sugar yourself depending on your own taste preferences.
2. Then beat until the mass increases and becomes lighter.
3. Add chicken eggs one at a time.
4. Continue beating at medium speed. Pour in the required amount of milk and mix with a mixer until smooth.
5. In a separate container, combine premium wheat flour and baking powder. Mix well, then add to the whipped ingredients through a fine sieve and mix with a mixer until smooth.
6. Then sift cocoa powder into the dough through a fine sieve. Mix with a mixer until smooth.
7. Place the prepared dough into paper cupcake molds and place them in silicone molds.
8. Place in an oven preheated to 180 degrees and bake for 25-30 minutes. Look at your oven. Check the readiness of the cupcakes with a wooden skewer or toothpick.
9. Meanwhile, prepare the cream. Place the required amount of butter, vanilla sugar and powdered sugar into a deep bowl.
10. Then beat until the mass increases and becomes lighter.
11. Then pour in the cream, add cottage cheese and food coloring. Mix the mixture thoroughly with a mixer until smooth.
12. Carefully remove the finished cupcakes from the oven and cool them completely.
13. Remove the cooled cupcakes from the silicone molds and cover with the prepared cream. Garnish with strawberries and sprinkles.
14. Serve elegant chocolate cupcakes with aromatic tea or coffee.
Bon appetit!
Report a bug
Vanilla cupcakes with lime curd and meringue from Andy Chef
The lemon flavor brings summer lightness and freshness to the dessert, and the delicate cream does not weigh down the cupcake, but maintains a balance between the lemon curd filling and the soft texture of the dough.
You will need for the test:
- Flour – 190 g
- Butter 82.5% - 100 g
- Sugar – 220 g
- Eggs – 2 pcs.
- Lemon (for juice and zest) – 1 pc.
- Sour cream or yogurt – 125 g
- Baking powder – 1 tsp.
Preparation:
- Mix flour with baking powder. And no matter how strange it may sound, mixing must be done thoroughly using a whisk; the quality of the final product depends on this
- Soften the butter until melted and combine with sugar in a separate bowl. Beat well
- Add the eggs one at a time, remembering to mix thoroughly each time.
- Take sour cream (10% fat) and stir into the mixture. It will give the biscuit lightness and airiness. Add 1-2 tbsp lemon juice and lemon zest to it
Advice
We take only the yellow part, the white part will add bitterness to the finished product
- The final step is to mix in the flour and baking powder. Do it in several approaches and mix thoroughly each time.
- Place in molds and bake in the oven at 170C for 20-25 minutes. The amount of time depends on the size of the molds. The smaller they are, the shorter the baking time.
- While the cupcakes are cooling, prepare the lemon curd.
For lemon curd you will need:
- Lemon juice – 80 g
- Sugar – 100 g
- Selected eggs – 2 pcs.
- 1-2 tbsp. butter
Preparing cupcake filling:
- Combine the juice, sugar and eggs in a saucepan and place on low heat. The mass must be stirred continuously. Otherwise, the protein may curl and burn, and then you will have to start all over again
- The mass should thicken, and after a few bubbles appear, remove from heat.
- Strain out any lumps and add butter. See for yourself the quantity. If you see that the mass is not thick enough, add more oil. But keep in mind that when it cools, the curd thickens almost twice
- Place the cooled curd filling inside the cupcake and pour cream on top
Meringue cream:
- Proteins – 2 pcs.
- Sugar – 150 g
- Water – 2 tbsp.
- Lemon juice – ½ tsp.
- Corn syrup – 3 tbsp.
This cream holds its shape perfectly and is suitable for decorating cakes and small pastries. If you leave cupcakes with a meringue top in the open air, the edges will become weathered - in this form they are convenient to transport. If stored in an airtight container, the hat will remain soft and snow-white.
- Separate the whites from the yolks. If desired, you can make meringue from the proteins.
- We will need a structure for a water bath. In the top saucepan, combine the egg whites, sugar, corn syrup, water and lemon juice.
- Without removing from the structure, we begin to beat the contents of the bowl with a mixer at low speed until the sugar crystals are completely dissolved
- As soon as the crystals have disappeared, increase the speed of the mixer to maximum and beat for five minutes. The mass should increase at least three times. Remove from heat and beat for another 60 seconds.
- You can store it in the refrigerator for a couple of days. Place in a pastry bag and decorate the vanilla cupcakes with a fluffy top.
How to make delicious cupcakes with cream cheese at home?
Today I suggest using a great recipe and making incredibly beautiful and delicious cupcakes with cream cheese. Fragrant cupcakes turn out juicy, tender and airy. The process of preparing dessert will give you incredible pleasure.
Cooking time: 35 minutes
Cooking time: 10 minutes
Servings – 10
Ingredients:
- Premium wheat flour – 110 gr.
- Milk – 60 ml.
- Chicken eggs – 1 pc.
- Butter – 60 gr.
- Granulated sugar – 100 gr.
- Baking powder – 0.5 tsp.
- Vanillin - a pinch
- Strawberry jam – for filling
- For cream:
- Curd cheese – 280 gr.
- Powdered sugar – 150 gr.
- Cream 33% – 150 ml.
Cooking process:
1. Place the softened butter in a deep bowl, add the required amount of granulated sugar and vanillin. Adjust the amount of granulated sugar yourself depending on your own taste preferences.
2. Then beat until the mass increases and becomes lighter.
3. Enter the chicken egg. Pour in the required amount of milk and mix with a mixer until smooth. In a separate container, combine premium wheat flour and baking powder. Mix well and then pour into the beaten ingredients through a fine sieve.
4. Mix the dough with a mixer until smooth.
5. Place the prepared dough into silicone muffin tins. Place in an oven preheated to 180 degrees and bake for 25-30 minutes. Look at your oven.
6. Check the readiness of the cupcakes with a wooden skewer or toothpick. Carefully remove the finished cupcakes from the oven and cool completely.
7. Make a hole in the center of the cupcakes; it is convenient to use a device for peeling the core of the fruit.
8. Fill each hole with jam or preserves. I used strawberry jam.
9. Measure out the required amount of curd cheese.
10. Place the curd cheese in a deep bowl.
11. Add powdered sugar.
12. Then beat until airy. Gradually add the heavy cream and continue beating until smooth and fluffy.
13. Take a piping bag and fill it with the prepared cream cheese.
14. Cover the cooled cupcakes with the prepared cream.
15. Decorate as desired.
16. Serve incredibly beautiful cupcakes with cream cheese on the table with aromatic tea or coffee.
17. The texture of the dessert is incredibly tender and juicy.
Bon appetit!
Report a bug
How to make juicy red velvet cupcakes with kefir at home
The dessert is bright and juicy, even aggressive. Perfect for a romantic dinner and Valentine's Day.
Products:
- Flour – 220 g
- Sugar – 180 g
- Kefir – 180 ml
- Vegetable oil – 120 ml
- Eggs – 2 pcs.
- Baking powder – 2/3 tsp.
- Soda – 2/3 tsp.
- Cocoa powder – 10 g
- Red gel dye – 1 tsp.
For the cream, you can take any recipe from the above.
- Beat eggs with granulated sugar until fluffy. Add a bag of vanilla sugar and coloring. Stir thoroughly. The mass turns out to be a rich red color.
- Heat the kefir a little and add baking soda to it, stir.
- Sift flour together with baking powder and cocoa powder
- When the soda goes off, add vegetable oil and mix
- Pour the kefir mixture into the bowl with the eggs, and then the flour mixture in portions. Knead smooth dough
- Fill the paper capsules two-thirds full and bake in the oven at 180C for 20-25 minutes. They should rise well, check with a dry skewer
- To make the filling, remove the inside of the cake. This can be done using a plunger - a special device, a knife, or push the nozzle inward with the back side and pull it out. A recess is formed, which we fill with filling.
- We make a hat from any cream, decorate it with red sugar sprinkles or biscuit crumbs.
Incredibly delicious carrot cupcakes in the oven
It is with great joy that I want to share an incredibly delicious recipe for juicy and moist carrot cupcakes. The baked goods are tender and bright. Healthy baked goods will appeal to both adults and children. Prepare it and you will be delighted with the flavor combination.
Cooking time: 35 minutes
Cooking time: 10 minutes
Servings – 8
Ingredients:
- Premium wheat flour – 150 gr.
- Carrots – 250 gr.
- Chicken eggs – 2 pcs.
- Vegetable oil – 100 ml.
- Granulated sugar – 200 gr.
- Baking soda – 1 tsp.
- Cinnamon – 1 tsp.
- Salt - a pinch
Cooking process:
1. Wash the carrots well and peel them using a vegetable peeler. Grate the peeled carrots on a fine grater.
2. Break the chicken eggs into a mixer bowl. Add the required amount of granulated sugar and vanillin. Adjust the amount of sugar depending on your taste preferences and the natural sweetness of the carrots.
3. Beat until fluffy.
4. Place chopped carrots into the whipped mixture and pour in vegetable oil, mix well.
5. Sift all-purpose wheat flour, salt, cinnamon and baking soda into a separate container. Mix well.
6. Add dry ingredients to liquid ingredients and mix thoroughly until smooth. Place the prepared dough into paper or silicone muffin tins. Place in an oven preheated to 180 degrees and bake for 25-30 minutes. Look at your oven.
7. Check the readiness of the cupcakes with a wooden skewer or toothpick, carefully remove them from the oven and cool them completely. Cover the cooled cupcakes with your favorite cream.
8. Serve elegant carrot cupcakes with your favorite hot drinks.
Bon appetit!
Report a bug
How to decorate cupcakes beautifully
Decorating cupcakes requires attitude and an artistic approach. Think in advance about what you will prepare the biscuits from, what fillings to make, and from here you can dance and come up with ideas for decoration. If you have lemon cupcakes with lemon curd inside, it would be appropriate to use lemon zest in decoration instead of sprinkles or marmalade.
I have prepared various decoration ideas for you. Get inspired and create your own masterpieces of culinary art.
Rules for getting perfect cupcakes
To get perfect cupcakes, you need to know a number of rules. Let's look at them:
- You can beat the dough with a whisk or even a fork, but only with the help of a mixer will it turn out fluffy and voluminous
- We take the products at room temperature, otherwise, for example, if you add cold eggs to the butter, it may curdle
- Baking oil should be of excellent quality 82.5%, otherwise the taste of the finished dish will suffer
- It is better to take reinforced capsules for cupcakes, with a so-called skirt. In this case, they can be placed tightly on a baking sheet without fear that the form will spread under the pressure of the dough. If you take a corrugated mold, then when baking in the oven it must be placed in special silicone or metal molds that will not allow them to spread
- For the curd cream, be sure to use powdered sugar, not sugar. Otherwise, the crystals will not have time to dissolve, and the taste will not be very pleasant.
I shared cupcake recipes with you, I really hope that you will try to make this delicious and delicate dessert. Next week we will be making a new dessert. Which? Subscribe to updates and stay up to date with news on our blog.
Juicy and tender banana cupcakes
Today I propose to use a simple and very tasty recipe and prepare delicious banana cupcakes, which I often prepare for Sunday family breakfast. Homemade baked goods turn out unusually juicy and tender. Prepare it and you will not remain indifferent.
Cooking time: 40 minutes
Cooking time: 10 minutes
Servings – 10
Ingredients:
- Premium wheat flour – 200 gr.
- Kefir – 100 ml.
- Chicken eggs – 2 pcs.
- Butter – 80 gr.
- Granulated sugar – 100 gr.
- Baking powder – 1.5 tsp.
- Bananas – 300 gr.
- Chocolate drops - optional
- Powdered sugar – 1 tsp.
- Bitter chocolate – 30 gr.
Cooking process:
1. Prepare the required amount of ingredients used to make banana cupcakes. Peel the bananas and cut into several pieces.
2. Break chicken eggs into a mixer bowl, add granulated sugar and pour in kefir at room temperature. Adjust the amount of sugar depending on your taste preferences and the natural sweetness of bananas. Mix thoroughly with a mixer.
3. Grind the prepared bananas until smooth using an immersion blender.
4. Add to liquid ingredients. Melt the butter in a water bath and add to the rest of the ingredients.
5. In a separate container, combine premium wheat flour and baking powder. Mix well.
6. Then sift through a fine sieve into the liquid ingredients and stir with a silicone spatula until smooth.
7. Insert paper cupcake liners into the silicone mold.
8. Since the dough contains butter, I do not grease the molds with oil.
9. Place the prepared dough into prepared paper pans.
10. I use chocolate chips to enhance the flavor of my cupcakes.
11. Place chocolate chips on top of the dough.
12. Place cupcakes in an oven preheated to 180 degrees and bake for 25-30 minutes. Look at your oven. Check the readiness of the cupcakes with a wooden skewer or toothpick and cool them completely.
13. Sprinkle the cooled cupcakes with powdered sugar and melted dark chocolate. You can decorate the cupcakes as you wish.
14. Serve banana cupcakes with aromatic hot drinks.
Bon appetit!
Report a bug
