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 recipes for curd. For those who don’t know, kurd is a filling made from berry juice.
Classic cupcakes with cheese curd cream
It's quite simple to prepare.
The main thing is to take the food out of the refrigerator compartment in advance so that it reaches room temperature . Prepare:
- Butter 82.5% - 180 g
- Sugar – 180 g
- Selected eggs – 2 pcs. (120 g)
- Flour - 180 g
- Baking powder – 2 tsp.
- Milk – 5 tbsp.
- Vanilla sugar – 1 tsp.
How to cook:
Beat the softened butter and sugar with a mixer at low speeds, gradually increasing the speed. We get a lush oil mixture
Break the eggs one at a time and knead until smooth each time.
Mix flour with baking powder and sift into a bowl. Stir with a spatula until smooth
Pour in warm milk. This must be done to ensure that the finished muffins are soft and airy. If you don't do this, the cupcakes will turn out a little dry. Instead of milk, you can use cream or kefir
Mix lightly with a spatula and finally beat with a mixer. We will get a tender and soft dough. This is a classic base. We also prepared chocolate and lemon dough based on it.
Place into molds. There are two ways. You can fill out 2/3 of the form or ¾ of the form. In the latter case, the biscuit cap will rise too much above the capsule
It is better to spread using two spoons. The dough is thick and flows very lazily from the spoon, so it needs help. With the help of the second spoon we will do this
Place the cups on a baking sheet, heat the oven to 180 degrees and send the cupcakes to bake for 20-25 minutes. Check the skewer no earlier than 20 minutes.
While the cupcakes are baking, prepare the curd for the filling using berry juice. You can take absolutely any berries - cherries, currants, cranberries. I have lingonberries. Back in the fall, I pureed it with a blender, divided it into portioned containers and froze it.
For Kurd:
- Fresh or frozen berries – 100 g
- Sugar – 100 g
- 2 selected eggs (or 100 g yolks)
- 1-2 tbsp. butter
The cooking process is similar to milk custard, but instead we will use berry juice.
Mix the berry mass, sugar and eggs in a saucepan
Advice If you are doing this for the first time, it is better to take yolks, because with them the likelihood that lumps will appear or everything will curl is much lower.
Place the ladle on low heat and stir continuously with a spoon so that the mixture does not curdle. When the curd begins to thicken, you can change the spoon to a whisk and continue stirring. We wait until bubbles appear on the surface, turn off
Then strain from various lumps and berry skins and add 1 or 2 tbsp. spoons of butter. Oil temperature is not important. And the number of spoons depends on the thickness of the resulting mixture. If the mixture is thick, then one is enough. After the curd has cooled, it will be twice as thick. Place in the refrigerator to cool.
Now it’s the turn for the fluffy hat. We will prepare cheese cream for her. It is thick, holds its shape well and is suitable for various desserts.
For cream cheese:
- Curd cheese – 200 g
- Butter – 100 g
- Powdered sugar – 50 g
We take cream cheese. There are several popular brands used by confectioners. This is Hochland, Cream Cheese, Almette
Mix the softened butter with a spatula with the powder so that it does not scatter throughout the kitchen, and only then beat it with a mixer
Add curd cheese, mix again with a spatula, and finish with a mixer. The cream turns out very thick; store it in the refrigerator.
Assembly
In order to make a depression for the filling, there is a special device. But if you don’t have one (like me), then you can easily make do with improvised means.
Using a regular knife, cut out a cone-shaped indentation in the middle of half the cake.
Put the filling inside
Fill a disposable bag with cream cheese. We take the nozzle closed or open star, rose, diameter from 1.5 to 2 cm.
Advice
The cream must be taken out of the refrigerator in advance and given the opportunity to warm up, but not to float. Since it is very thick, it is difficult to plant when cold, and the flowers produced from it have torn edges.
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.
What is the price?
The price of a composite dessert greatly depends on the volume of the ordered treat , the choice of base and fillings, decor, and method of serving. The pricing policy of the chosen confectionery shop or craftsman also influences: products from well-known professionals will cost significantly more than equally tasty and elegant ones made by a newcomer who has not yet created a reputation for himself.
Unusual ideas and tricks for decorating a wedding ceremony and banquet can be found here .
The cost of one kilogram of treat ranges from 500 to 3,500 rubles , and the original design or execution according to the customer’s design, of course, will require large expenses.
also have to pay separately for the rental of stands or dishes, decorating the dessert with flowers or other decorations, inscriptions, and packaging for serving the dessert to guests “to go . Delivery at the appointed time is paid separately , but tasting can be free.
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.
Cupcakes for three wedding anniversary
This is one of the most exclusive, and most importantly, convenient options for guests and hosts. Small cakes, made in a miniature interpretation of a large cake, look tender and creative. In addition, they are easy to make with your own hands at home. The color scheme should correspond to the general style , although sometimes you can deviate from the accepted canons and perform them in bright, contrasting, but harmonious brown and red colors. After all, red for a leather wedding is one of the symbolic colors, meaning energy, life, continuation of the family and traditions.
Photos of cupcakes for 3rd wedding anniversary
The benefits of such a treat are simply undeniable. First of all, it's diversity. Perhaps not all guests will like the prepared cake. But cupcakes can be an excellent alternative, because they can be made in a variety of variations: with chocolate, berries, jelly, cream, cognac, even dietary ones. In addition, they are more aesthetically pleasing as a finished product compared to cut pieces of cake, which do not always come out smooth.
Cupcakes can be assembled into an intricate composition by serving them in individual vases or multi-tiered containers. Each cake can be decorated individually and creatively: “micro-kebabs” made of jelly strung on a toothpick, flowers or figures made of mastic, cream in the shape of hearts, doves, and whatever your imagination suggests. In addition, cupcakes are easy to wrap for the road for guests who, due to the abundance of treats, have not been able to try the cakes, or would like to treat their household members and children who are left at home.
In this case, prepare a paper package next to the table, in which the guest can pack a treat, because not everyone will dare to ask for this
If you have already organized such an event for many people, be generous - it will be fully rewarded in your future family life.
Sweet decoration for a three-time family anniversary is very beautiful, symbolic and pleasant . But the main thing is your positive emotions, sincere love, trust, mutual understanding and the ability to subtly feel your beloved “half”. If you fake it at a celebration, they will certainly notice, then the celebration will not be so sweet. Be happy and loved, because you deserve it!
Delicious cupcakes with mascarpone cheese cream in the oven
Some people find cream cheese heavy and prefer using mascarpone cheese in desserts.
Let's prepare for the test:
- Eggs – 2 pcs.
- Granulated sugar – 100 g
- Flour – 120 g
- Curd cheese – 120 g
- Butter – 100 g
- Powdered sugar with vanilla – 80 g
- Soda – ¼ tsp.
Preparation:
- Melt the butter in a saucepan or microwave (do not overheat)
- Mix flour and soda
In a large bowl, combine sugar, powdered sugar and two eggs and beat with a mixer on low speed. Add the melted butter and mix again
Add cream cheese to the mixture and beat again with a mixer
Sift the flour into the bowl and finally knead the dough.
Place into molds using a disposable bag. Can be spooned to two-thirds of the capsule height
Place in the oven (preheated) at 180C for 20 minutes. Cupcakes need to rise
While they are cooling, prepare the cream:
- Mascarpone cheese – 300 g
- Powdered sugar – 100 g
- Cream – 33%
Mascarpone cheese and cream should be well chilled. Beat the powder with Mascarpone for a minute.
Pour in the cream in portions and continue whisking until a thick consistency is obtained. At this stage, if desired, you can add dye.
Place the cream in a pastry bag with a rose tip and decorate the top of the dessert with a beautiful cap.
Design features
Most often, a combination of cake and cupcakes (or just cupcakes) is made in the same style. This is more convenient for the manufacturer: there is no need to change the order of work, use different techniques and products. An equally powerful argument in favor of such a decision is the harmonious appearance of the dessert .
This is interesting: sometimes compositions with this dessert are called “Tower of Cupcakes”
However, if you choose the option of different flavors of mini cupcakes, it may be difficult to have the same design. In this case, it is better to choose overlapping or partially repeating decor.
Additional “non-edible” decor will help combine cupcakes of different styles into an effective composition - for example, fresh flowers, small toys, lace napkins, and so on.
Interesting: at the stage of ordering cupcakes, you can specify the difference in tastes for different appearances of the products, or you can leave this at the discretion of the manufacturer. However, it is worth remembering that surprises in a wedding dessert may be inappropriate.
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.
The advantages of serving wedding dessert this way
Even if you set out to surprise your guests with a luxurious banquet, you should not order a huge cake weighing several kilograms. It is better to opt for a small one, and along with it serve miniature cupcakes according to the number of guests. You will certainly appreciate not only the aesthetic component of this solution, but also understand that it is very convenient.
- the newlyweds will not have to cut the cake;
- all guests will have the same portions;
- It is easier to deliver many small cupcakes to the banquet hall than one large cake;
- If you make several options for mini-cakes, guests will have the opportunity to choose a dessert to their taste.
Photos of wedding cake and cupcakes
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.
Video on how to make caps on cupcakes
Difficulties may arise when decorating a hat, but how to do it? Which nozzle to take, how to use it. Watch the video, and perhaps some of the questions will disappear by themselves. It shows the use of various attachments and mastic as an element of decoration.
I advise you to prepare meringue cream from 100 g of protein and 100 g of sugar and practice placing beautiful caps with various attachments. This cream is inexpensive and lightweight - perfect for working out.
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.
Photo
Below we have collected examples of serving cupcakes:
A cake with cupcakes for a wedding is an excellent solution for those newlyweds who like originality in the decoration of the celebration. Elegant and delicious desserts will be remembered by guests for a long time and will become one of the highlights of the holiday.
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.
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Serving options
Usually dessert is served at the very end of the festive feast. And if the menu at the wedding was rich and varied, some invitees refuse the high-calorie treat, no matter how appetizing it looks. For this reason, sometimes prudent newlyweds offer their guests miniature cupcakes in beautiful boxes instead of a cake: such a dessert can be eaten immediately or taken away with them.
However, there are many other interesting ways to serve wedding dessert. First of all, the number of cakes is taken into account, but otherwise everything depends on the imagination of the customers and performers of the culinary masterpiece.
- On a special multi-tiered stand, the cake is placed in the upper part, and its small copies (cupcakes) are placed in the lower part;
- If there are only a few cakes, they can be placed on one or more trays;
- Mini-cakes can also be placed on plates for everyone present at the wedding.
Cake with cream cupcakes
Some newlyweds decorate a candy bar (a small table with sweets) and place cupcakes there. In this case, guests independently determine when it is better for them to enjoy dessert. Another option is to take out a sweet treat at the end of the evening, which, by the way, can be made more enchanting and memorable with candles and fireworks.
