Recipes for making cream for cupcakes step by step. Basic cupcake recipe: perfect cream and tender muffins

It’s hard to believe, but I finally did it: I collected all my favorite cupcake cream recipes in one place. Cupcakes turn out neat and beautiful if the cream keeps its shape well. Another condition for beautiful caps on cakes is a good skill in working with a pastry bag. It takes practice, a lot of practice.

You can fill the bag with cream, put a free bowl next to it and start exercising. Squeeze a small amount of cream onto the cupcake, then remove the cream with a spatula into a bowl and squeeze a new portion onto the same cake. And so on until the result suits you. The deposited cream can be transferred back to the pastry bag and the decoration experiment repeated.

Let neat hats not turn out right away, this is a matter of practice, do not worry. Despite the clumsy hats, the cakes are delicious, homemade, from the ingredients you know.

1. Curd with butter

Mascarpone cheese - 500 g
Butter - 150-200 g
Powdered sugar - 100 -150 g
Vanilla extract - 1 tsp (optional)

How to cook:

Very easy to prepare cream, even a beginner can handle it. Allow the butter to warm up and the mascarpone to cool (it is best to keep the cheese in the refrigerator until it is added to the cream).

Using a mixer, beat the butter with the powder until fluffy and light. Add cold cheese to the cream only after the powder and butter are well whipped, so that later there is no feeling that the powder creaks on the teeth. Using a hand mixer, it will take 8-10 minutes to beat, if you have a planetary (stationary mixer) - 5-6 minutes, no more.

The warm butter will dissolve the powder quickly, then gently fold the mascarpone into the creamy mass and beat a little more until smooth.

In a pastry bag, such a cream can be stored for 5 days, while maintaining all its properties and structure. You can’t call the cream too tender either - after all, curd cheese and powder in union keep their shape very well. Even at room temperature (about 17-20 degrees), a cake or cupcakes can stand for a couple of days without losing their shape.

Such a cream can be made chocolate by adding 2 tbsp. spoons of quality cocoa. To get a colored cream, such as pink, you can mix in a little raspberry puree.

To make puree, defrost the berries (you can use fresh ones), chop in a blender. Add two tablespoons of berry puree to the cream and mix.

2. From curd cheese and cream

A variation of the previous cream, only whipped cream is used instead of butter.

Fat cream (no more than 33%) - 100 g
Powdered sugar - 70 g
Cream cheese - 500 g

First, whip the chilled cream (100 g). Cream with a fat content of less than 33% will not work for this recipe.

Before whipping the cream, cool not only the cream itself, but also the bowl in which you will whip, as well as the whisks of the mixer. I put the beaters of the mixer and a pack of cream in a bowl and put everything in the freezer for 10 minutes.

So, whip the cream at maximum speed, even if it seems that nothing is happening and it remains liquid, still whip. Starting in the fifth minute, stop more and more often to lift the cream on the whisk and check if it holds its shape. Otherwise, the cream will turn into butter.

If you accidentally over-whipped the cream, this is not a universal tragedy. Just add 1 tbsp. a spoonful of cold cream and mix again. The cream will return to its original structure.

3. Chocolate cream made from butter and condensed milk

The site has a step-by-step recipe for butter cream with condensed milk, you can see a detailed description.

This cream is made in a similar way, but cocoa powder is added at the end of the process. In the photo, the cream after cooling in the refrigerator.

Prepare the following ingredients:

Condensed milk - 200 g
Cocoa powder - 3 tbsp. l.

How we cook:

First, beat soft butter until fluffy and light.
Pour in the condensed milk with a spoon, whisking each time until smooth.
When the condensed milk is spent, add cocoa powder a tablespoon at a time, beating thoroughly each time.
We use the finished cream to decorate cupcakes.
If the cream does not hold its shape well, refrigerate.

4. Butter cream with boiled condensed milk

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

Beat the butter with a mixer until light and creamy (it will take about 5 minutes).

Add condensed milk one tablespoon at a time, whisking each time until smooth.

The finished cream needs to be cooled and then you can decorate cupcakes or a cake.

5. Curd soufflé

Unsweetened curd mass or cottage cheese - 500 g
Sugar sand - 1 tbsp
Eggs -2 pcs
Vanilla extract - 1 tsp
Butter - 125 g

Cooking method

Beat the yolks (2 pcs) with 0.5 tbsp. sugar and vanilla extract.
Add softened butter. Beat thoroughly with a mixer.
Gelatin pour hot water (almost boiling water), soak for 10 minutes, stirring occasionally.
Beat egg whites with sugar until stiff peaks. If you use homemade cottage cheese in the recipe, wipe it through a metal sieve so that there are no grains. Add the yolk-butter mixture to the curd mass, beat well.

After that, pour warm gelatin into the cottage cheese, without stopping whisking with a mixer.

Then add the beaten egg whites in small portions and mix gently. If you want to get a colored cream, add a small amount of berry or cherry puree.

Since the cream thickens very quickly, spread it on the cake without slowing down.

6.Cheese cream with white chocolate

A wonderful combination of white chocolate and cream cheese flavors.

White chocolate - 200 g
Softened butter - 200 g
Powdered sugar -150 g
Curd cream cheese - 250 g
Vanilla extract - 1 tsp

Cooking process

Melt the chocolate in the usual way for you. I do it in a water bath, I describe it in detail here:

Beat the soft butter for 5 minutes with a mixer until fluffy, then add the remaining ingredients (after cooling the chocolate to room temperature), beat until smooth.

In order for the cream to keep its shape better on cupcakes, it is recommended to cool it.

7. Chocolate ganache

The silky texture of the cream is perfect for delicate cupcakes. The cream needs to be cooled well and let it brew, so prepare it in advance. I usually cook in the evening, leave it overnight at room temperature, and decorate the cupcakes in the morning.

Cream with fat content from 33% -250 ml
Liquid honey - 50 g (if you have thick or candied honey, melt it in a microwave or in a water bath).
Instant coffee - 1 tbsp. l.
Dark chocolate (cacao content not less than 60%) - 200 g
Butter - 75 g

Step by step cooking process

Bring honey, instant coffee and cream to a boil over low heat (no need to boil).

Chop the chocolate into a bowl, cut the butter into cubes, pour hot cream in two approaches: first pour half, mix with a whisk, then pour the second half - mix again until smooth.

We tighten the bowl with cling film, leave to infuse overnight (no need to put it in the refrigerator).

The next day, ganache can be used to decorate cupcakes and cakes.

8. Protein cream (on Swiss meringue)

Many are afraid to use a protein cream because of the danger of catching salmonellosis. In this recipe, proteins are brewed in a water bath, so the risk of infection is practically eliminated.

You will need the following ingredients:

Egg whites - 2 pcs.
Sugar - 150 g
Vanilla extract - 1 tsp
Food coloring - optional

How to make protein cream for cupcakes:

In a bowl of heat-resistant material, combine proteins, sugar, vanilla extract. We set it in a water bath so that the bottom of the cup does not touch the boiling water.

Whisking constantly, bring the proteins to such a state that the sugar is completely dissolved. You can take a small amount of protein mass and rub it between your fingers - the grains should not be felt.

After the sugar is completely dissolved, remove the protein mixture from the water bath and pick up an electric mixer. Beat into a firm meringue until the bowl has cooled to room temperature.

Ready cream can be used immediately to decorate cupcakes and cakes.

9. Fruit cream mousse

This cream can be used not only to decorate cupcakes, but also as an independent dessert. Choose the berries you like - and get to work!

Fruit puree - 250 g (can be made from fresh or frozen berries)
Leaf gelatin - 3 pcs.
Sugar - 150 g
Egg whites - 3 pcs.
Cream - 33% and above - 250 g

What do we have to do:

Soak the gelatin leaves in cold water and let them swell. If you don’t have gelatin in plates on hand, you can use powdered gelatin, but choose a quality one, for example, from Dr. Oetker, it dissolves very well, you don’t have to wait two hours.
Using a mixer, beat the whites into a fluffy foam, gradually adding granulated sugar.
Whip the cream into a fluffy mass.
Heat the swollen gelatin in a water bath until the grains are completely dissolved.
Gently fold in the whipped egg whites, cream and fruit puree.
Add gelatin to the general mixture, pouring in a thin stream, without stopping stirring.

cookingclassy.com

This is a universal cream, suitable for a layer of biscuit cakes, and for decoration, keeps its shape well, ideal for all kinds of oil roses and flowers in the Malaysian technique, as well as for covering the cake under mastic. Afraid of heat.

Ingredients:

100 gr butter;
4 tablespoons of powdered sugar.

Instruction:
For such a cream, you need to take high-quality butter, due to long whipping, the taste of the cream is not oily, but creamy. Butter should be softened, creamy consistency, similar to what happens if you leave the butter in very hot weather. Start whipping the butter, adding powdered sugar in small portions. After all the powder has been added, beat at medium speed for 10-15 minutes until an airy, fluffy mass is obtained. If necessary, cool slightly in the refrigerator. In Soviet times, it was the most popular cake cream. Another variety of it is butter cream with condensed milk. To do this, beat 200 grams of butter and half a can of condensed milk.

#2 Butter cream Charlotte

Flourless custard, good for layering and decorating cakes, for caps on cupcakes.

Ingredients:

200 gr butter;
6 tablespoons of milk;
4 tablespoons of sugar;
2 eggs.

Instruction:

Boil milk with sugar. In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour hot milk with sugar here in a thin stream. Stirring constantly, bring the mixture almost to a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy white mass. In the process of whipping the butter, pour in the cooled egg-milk mixture in a very thin stream, beat until a fluffy cream is obtained.

#3 English custard

Custard is ideally combined with custard and puff pastry. It can also be used as a filling for tartlets, profiteroles. Without this cream, it is impossible to imagine a Napoleon cake or eclairs.

Ingredients:

500 ml milk
150 g sugar
4 yolks
50 g flour
1 vanilla pod.

Instruction:

Grind the yolks with sugar, add flour. Cut the vanilla pod in half and scrape out the seeds with a sharp knife, put them in the milk. Bring milk and vanilla to a boil. Reduce fire to low. Gradually add the egg-flour mixture in small portions, stirring constantly. Continue stirring until the cream thickens. Cool the cream. To prevent a dense crust from forming on top, cover the surface of the cake directly with cling film.

#4 Cream Patisser

This is a kind of custard, used for a layer of cakes, eclairs, tartlets, can be served with pancakes and crepes. Unlike the classic English cream, starch is used instead of flour in Patissier cream, it is thanks to it that the cream never curdles on fire.

Ingredients:

2 eggs;
30 g of starch;
100 g of sugar;
500 ml of milk;
50 g butter;
1 vanilla pod.

Instruction:

Cut the vanilla pod in half, scrape out the seeds with a sharp knife and put them in milk, slightly heat the milk with vanilla and leave to brew for half an hour. Mix eggs, cornstarch and sugar in a saucepan. Add half a glass of milk and mix well again, then add the remaining milk and bring the mixture to a boil, stirring constantly. When a lot of bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool, the cream will become thick. Very good cream cake.

#5 Cream Muslin

Add whipped cream to Paticière cream (100 ml of cream per 300 g of cream) and you will get Muslin cream. This cream is well suited for Millefeuil and Napoleon.

#6 Swiss butter meringue

Worldwide known as Swiss Buttercream Meringue, a favorite of many pastry chefs. Great cream for decorating cakes and cupcakes! Holds its shape well and looks very nice. Can be stored in the refrigerator for up to 72 hours.

Ingredients:

3 proteins;
90 grams of sugar;
250 gr butter;
a pinch of salt;
vanillin.

Instruction:

Place egg whites and sugar in a saucepan. Build a water bath, while the pan with proteins should be steamed, i.e. must not come into contact with water. Heat the mixture, stirring vigorously with a whisk. Once the sugar is completely dissolved, remove from the bath. The mass should be homogeneous and smooth, grind a little mixture between your fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer at high speed until sharp peaks. The mass should be glossy, dense, if you turn the container with proteins over, they should remain motionless.

Take softened butter, the butter must be of high quality, this is important for the taste and texture of the cream. Whip until fluffy white.

Then add the whipped butter to the protein mass by a teaspoon, and here is a very important point, you need to beat the mass after each portion of the oil so that the oil is completely dispersed in the proteins. Add vanillin, dyes to the finished cream.

This cream is well suited for flowers in the Malaysian technique.

#7 Cheese cream or cream cheese

Another extremely popular cream. The easiest to make, very tasty, slightly salty due to cream cheese (or cottage cheese, Cremette, Almette, Hohland). It holds its shape well, it makes beautiful caps for cupcakes, it is also used to layer and decorate cakes and pastries. The perfect cake topper.

Ingredients:

Cream 33% - 100 gr
Cream cheese - 500 gr
Powdered sugar - 70 gr

Instruction:

Whip cream to sharp peaks. Be careful not to over beat the cream, otherwise the butter will separate. Cream must be cold! You can also chill the whisk and the bowl in which you will whip the cream. Then add powdered sugar and cream cheese and beat again until smooth. Refrigerate for an hour to stabilize.

There is another popular recipe cream cheese with butter. It has an excellent structure for decorating cupcakes and cakes, for example in the Malaysian technique.

Ingredients:

Cottage cheese or cream cheese - 500 gr;
Butter 82.5% fat - 180 gr;
Powdered sugar - 150 gr.

Instruction:

The main condition is cold cheese, butter at room temperature. Mix all ingredients in a mixer bowl. Keep refrigerated.

#8 Italian meringue

The densest of all meringues. Suitable for decorating cupcakes, cakes, tartlets.

Ingredients:

2 egg whites at room temperature
40 ml water
120 gr sugar
a pinch of salt

Instruction:

Beat egg whites with a pinch of salt until stiff peaks.
Make syrup from sugar and water. To do this, mix sugar with water, bring to a boil and boil for 5 minutes. While the syrup is cooking, beat the whites with a pinch of salt until sharp peaks. Continuing to beat the whites, pour the syrup in a thin stream. After pouring all the syrup, beat for another 3-4 minutes. The cream is ready to go.

#9 Chocolate ganache

It is ideal for covering a cake with fondant, it can also be used to decorate cakes and cupcakes, to make toppings for desserts.

Ingredients:

high quality chocolate
cream with a fat content of at least 33%

For a dark ganache (50-60% cocoa content) you will need 2 parts dark chocolate and 1 part cream with at least 33% fat. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.

For milk ganache (30% cocoa content), you will need 3 parts milk chocolate and 1 part cream with at least 33% fat. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.

For white ganache, you need to take 3 parts of white chocolate and one part of cream with at least 33% fat. In warm weather, as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate, white chocolate ganache tends to spread in the heat, so many confectioners are not very willing to work with it in the warm season. If you are a beginner, it is better to start with a dark or milky ganache.

Instruction:

Chop the chocolate very finely with a knife.

Pour the cream into a deep saucepan with thick walls, put on medium heat, keep on fire until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and pour in the chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes to melt the chocolate. Then gently stir the mass until smooth with a silicone spatula, you can use a whisk, but it must be absolutely dry! Place the saucepan over a VERY low heat and stir until all the chocolate pieces are completely dispersed, the mass should be glossy and smooth. Pour the ganache into a microwave-safe bowl, cover with cling film and leave overnight at room temperature to stabilize. Before use, heat in the microwave at the lowest power.

#10 Lemon Kurd

This amazingly delicious cream is used for filling cakes, cupcakes, tartlets. It can be served as an independent dessert. And this cream is made very simply and quickly. The cream is based on lemon juice, you can replace it with any citrus fruit juice or a mixture of them, but they must be sour, so the eggs do not curl.

Ingredients:

2 eggs
2 lemons
100 gr sugar
30 gr butter

Instruction:

Remove the zest from one lemon and mix it with sugar. Squeeze the juice from the lemons and pour it into the sugar and zest. To get more juice, dip the lemons in boiling water for a few minutes. Lightly beat the eggs with a fork. Add to juice with sugar. Let it brew for half an hour so that the zest gives off its aroma. Strain the mixture! Place the strained mixture in a saucepan, add oil and cook over low heat until thickened. Store in glass jars in the refrigerator. The cream turns out to be so tasty that you can immediately increase the proportions of the cream multiple times and cook a larger amount of it.

Cream for cupcakes serves as both a delicious ingredient in the dish and its decoration. These little cupcakes must be beautifully decorated as they are an important part of any tea party. This means that the cream must keep its shape well and not spread, otherwise it will be difficult to achieve the desired effect.

There are a lot of recipes for how to make cream for cupcakes. They can radically differ in the set of ingredients, their cost and taste. To choose your favorite option, you will have to try at least a few different creams. In addition, it is better to pick them up under the cupcake dough to get a whole dessert.

The most popular among confectioners is cream for cupcakes based on cream cheese or mascarpone. Also, this ingredient is often replaced with cottage cheese. As a result, a dense air mass is obtained, which perfectly complements the cupcakes and allows you to create beautiful “hats” for them.

Also, modern housewives use cupcake creams with the addition of butter, cream, milk, eggs, etc. For taste and aroma, they put melted chocolate, cocoa, fruits and berries, syrups, juices, citric acid, vanilla, wines and cognacs. Of course, the cream for cupcakes should be sweet. However, sugar is rarely used for its preparation. More often it is replaced with powdered sugar, which allows you to achieve a more delicate texture of the cream.

Cupcakes are decorated with cream immediately after cooking, and then the dessert is left for a while in the refrigerator so that the decoration freezes and retains its shape longer.

Many cupcake creams require some exquisite ingredients for their preparation, which are expensive and are not sold in every store. The same recipe will allow you to make a delicious decoration for cupcakes from affordable products that can be found right in your refrigerator. Perhaps the taste of the cream will be rustic, but with it you can easily make beautiful tops for cupcakes, which definitely will not crumble and will not flow.

Ingredients:

1 cup of sugar;
1/3 cup of water;
3 eggs;
1/3 tsp citric acid.

Cooking method:

Pour water into a saucepan and add sugar to it.
Put the syrup on a high heat and wait for large bubbles on the surface.
Add citric acid to the saucepan, stir quickly for 40 seconds.
Stir less intensively for another 5 minutes, then remove the syrup from the heat.
Separate the whites from the yolks and beat them until a fluffy white foam.
Pour sugar syrup into the proteins in a thin stream, constantly stirring the cream.
Beat the cream at medium speed for another 10 minutes.

Interesting from the network

Cream for mascarpone cupcakes is considered traditional and is most often used by experienced confectioners. In his favor speaks and delicate texture, and density, and taste. If you consider yourself a real fan of cupcakes, you should at least once try to make just such a cream, without drawing attention to the high cost of products. Cream must be taken fatty (required!).

Ingredients:

250 g mascarpone;
200 g of powdered sugar;
300 ml cream.

Cooking method:

Mix millet powder through a sieve with mascarpone cheese.
In a separate bowl, beat the cream well with a whisk.
Gradually (in a small spoon) add mascarpone with powder to the cream.
Constantly mix the mass with a mixer at the slowest speed.
When all the cheese is mixed with cream, you can start decorating the cupcakes.

Curd cream gives cupcakes a very interesting flavor, makes them more "fresh" and fragrant. Especially if you add a little wine and vanilla sugar to the composition. Wine can be replaced with the same amount of cognac. Depending on what is at hand, and which flavor you prefer.

Ingredients:

300 g of cottage cheese;
100 g of powdered sugar;
1 st. l. dessert wine;
60 g of condensed milk;
1 sachet of vanilla sugar;
150 g butter.

Cooking method:

Soften the butter, add vanilla sugar and powdered sugar to it.
Beat butter with sugar until white.
Continuing to beat the cream at maximum speed, gradually add condensed milk to it.
Pour cognac into the resulting mass, mix until smooth.
Rub the cottage cheese well through a sieve or chop in a blender.
Add cottage cheese to the rest of the ingredients and beat everything again with a mixer.

Many consider oil cream to be too fat and unnecessarily high-calorie, but in terms of taste, there is little that can be compared with this delicacy. It is easy to prepare, but in order to keep its shape, you need to beat the mass for a long time with a blender. Be sure to melt the chocolate in advance and let it cool a little, otherwise the butter will start to melt and you will not be able to achieve the desired cream consistency.

Ingredients:

120 g of powdered sugar;
80 g dark chocolate;
100 g butter.

Cooking method:

Melt chocolate, heat butter to room temperature.
Put the butter in a deep bowl and beat until it turns into a fluffy mass.
Sift the powdered sugar and add to the butter, mix and beat for another 5 minutes.
Pour the melted chocolate into the resulting mass and beat the cream at a low mixer speed.
As soon as the cream becomes homogeneous, transfer it to a pastry bag and apply to cupcakes.

Butter cream is considered to be one of the best options for decorating cupcakes. It turns out to be very tender and light, while it does not flow down and does not fall off after being applied to the cake. Approximately the same cream is prepared on the basis of mascarpone, but regular cream cheese is perfect for this. At the same time, such a replacement will be a pleasant financial savings. Cream must be taken with fat - at least 33%.

Ingredients:

100 g cream;
500 g cream cheese;
70 g of powdered sugar.

Cooking method:

Pour the cream into a bowl and beat until sharp peaks form.
Pour the sifted powdered sugar into the cream, mix.
Add the cream cheese to the rest of the ingredients and beat well again.
Place the cream in the refrigerator for 1 hour.

This cupcake custard recipe is relatively simple and perfect for beginner cooks. It will turn out tender and fragrant, and it will not take much time. If desired, sugar can be replaced with powdered sugar. Vanilla essence is optional. You can replace it with other flavors, such as liquor or cognac.

Ingredients:

4 tbsp. l. Sahara;
200 g butter;
6 art. l. milk;
2 eggs;
2 drops vanilla essence.

Cooking method:

Boil milk and dissolve sugar in it, add vanilla.
In a separate bowl, beat the eggs (a little), pour hot milk into them in a thin stream.
Return the cream to the stove and, stirring constantly, heat it well (do not boil).
Beat the butter with a mixer in a lush foam, add a slightly cooled mixture of milk and eggs to it.
Beat the resulting mass again, decorate cupcakes with it.

Now you know how to make cream for cupcakes according to the recipe with a photo. Bon appetit!

Cream for cupcakes is an integral part of delicious and beautiful cupcakes that will perfectly complement any tea party, coffee break, buffet table, etc. With its help, the dessert is given a finished look, turning ordinary cakes into real works of art. If you want to surprise your guests or family with an interesting sweet treat, you definitely need to learn how to make cream for cupcakes. The following recommendations will help with this:
If you have chosen butter cream for cupcakes, do not be lazy to beat it well. You can achieve the perfect consistency in about 5-7 minutes with a mixer;

For the cream, be sure to sift the powdered sugar. This will make it even more tender and airy;

If you add cream to the cream, you need to beat them into a fluffy mass, and stop. If you continue to whip this product for too long, the oil will separate from it and the cream will no longer work;

For the cream, you need to use cold cream, and it is also recommended to cool the bowl in which you will beat them;

For a cream based on proteins, it is very important to properly separate them from the yolks. It is necessary to make sure that even a small drop of yolk does not get into the protein mass, otherwise you will have to start cooking again.

1. GENTLE CUPCAKE

Ingredients:

● 1.5 cups flour
● 1 glass of sugar
● 1/2 tsp. salt
● 1/2 tsp. baking powder
● 1/4 tsp. baking soda
● 100 gr melted butter (82% or more)
● 1 egg
● 1/4 cup sour cream (15-20%)
● 3/4 cup milk
● 2 tsp. vanilla sugar

Cooking:

In a saucepan or deep bowl with a whisk or fork, mix sugar, egg, vanilla sugar, sour cream and milk. Then add the slightly cooled melted butter and mix well again. In a separate bowl, combine flour, baking powder, soda and salt. mix. Then sift the flour mixture through a sieve into a saucepan with the milk mixture. Mix well with a whisk until smooth. It is even better to let the dough rest a little at room temperature for 15 minutes.

With a teaspoon, put the dough into molds (I have silicone molds, but I also use paper molds that I put in silicone ones) by 2/3. We put the cupcakes on a baking sheet and put them in the oven, preheated to 180 degrees. They will bake for about 9-13 minutes. Everyone's oven is different, so I give you a universal tip to make cupcakes tender and not dry. Keep an eye on the cupcakes after my 8th minute of being in the oven. Check them for readiness with toothpicks, stick them in and if they come out dry, take them out immediately. Cupcakes should be white, if they begin to “golden”, then they are already dried.

Butter cream for cupcakes

Ingredients:

For the cream you need:
● 1.5 cups of powdered sugar
● 100 gr very soft butter
● 1-2 tbsp. 20% or 10% cream
● 1/2 tsp. vanilla sugar

Cooking:

According to the recipe for the cream, you just need to beat all the products, BUT. To make the cream really tender and soft, you need to do this: Beat the butter until white at medium speed with a mixer. and they will interfere). Now add vanilla sugar and cream.

Beat with a mixer for several minutes until our mixture acquires the consistency of a cream, airy and pleasant. The finished cream can be dyed with cocoa or dyes, I do not recommend adding syrups, because of them the structure of the cream will change and it may leak, delaminate. You need to apply the cream on cooled cupcakes, otherwise it will not just flow, but the water will separate and it will look disgusting.

2. ORANGE CHOCOLATE CUPS

Ingredients:

For test:
● eggs - 2 pcs,
● milk - 120 ml,
● butter - 100 g,
● sugar - 220 g,
● flour -310-320 g,
● 2 medium oranges (350 g),
● chocolate (bitter) - 50 g,
● baking powder - 1 teaspoon,
● vanilla extract - 1 teaspoon (can be replaced with vanilla sugar),
● salt on the tip of a knife

For butter cream
● butter - 200 g,
● condensed milk - 6 tablespoons,
● powdered sugar - 2 tablespoons,
● orange juice - 2 tablespoons,
● vanilla extract (optional) - 0.5 teaspoon

Cooking:

Wash the oranges, pour over boiling water and wipe dry. Remove the zest from the oranges using a special tool or a medium grater. Cut the oranges in half and squeeze the juice out of them (you will need 120 ml of orange juice). Chop the chocolate with a knife. Sift the flour together with the baking powder into the combine bowl, add sugar, a small pinch of salt and softened butter. Mix all the ingredients with a spatula or guitar dough attachment (you can knead the dough in a food processor with knives).

Advice. The dough can be prepared without using a food processor. To do this, grind flour with baking powder, sugar and a pinch of salt (or chop with a large knife) with softened butter in a bowl or on a large cutting board. Pour milk into the dough in 2-3 doses and mix. Beat in the eggs and mix the dough. Advice. At this stage, you can add vanilla extract to the dough. If there is no vanilla extract, you can replace some of the sugar in the recipe with vanilla sugar.

Also, in 2-3 doses, pour in orange juice and mix the dough until smooth. Tip. The consistency of the dough should be like thick sour cream. If the dough is too liquid, add some flour to it. And if thick - a little orange juice or milk. Add chopped chocolate and orange zest and mix well. Divide the batter into the prepared molds, filling them 2/3 full. Bake the cupcakes for ~25-30 minutes in a preheated oven at ~180°C until light golden brown.
Remove the finished cupcakes from the oven and cool.

Prepare butter cream on condensed milk. Beat softened butter with a mixer until fluffy. Without stopping beating, add condensed milk in small portions. Then add powdered sugar and beat the cream until smooth, at medium speed of the mixer. vanilla extract and beat the cream well. Tip. If desired, the cream can be tinted with food coloring. Decorate the cupcakes with butter cream using a pastry bag (asterisk nozzle) and sprinkle with multi-colored pastry toppings.

3. HOMEMADE CUPCAKE "RAINBOW"

Ingredients:

● Egg (protein) - 4 pcs.
● Milk - 1 glass
● Vanillin - 2 teaspoons
● Flour - 3 cups
● Sugar - 1.5 cups
● Baking powder - 1 tablespoon
● Salt - 1/4 teaspoon
● Butter - 1.5 packs
● Confetti - 1/2 cup
● Creamy glaze

Cooking:

Heat the oven to 180 degrees. Whisk egg whites, milk and vanilla. Beat. Sift flour and sugar.
In a food processor, combine flour, sugar and softened butter. Add egg and milk mixture and mix until smooth. Add confetti. Mix. Divide the dough among all molds, filling them halfway. Bake for about 20 minutes. Cover the cooled cupcake with buttercream icing

4. CHOCOLATE CUPCAKE

Ingredients:

For test:
● butter - 100g,
● cocoa powder - 4 tablespoons,
● sugar - 0.5 - 0.75 cups,
● milk - a little less than 0.5 cups,
● flour - 1 glass,
● eggs - 2 pieces,
● baking powder.

For cream:
● 4 tablespoons of thick sour cream,
● 3 tablespoons of cocoa,
● 3 tablespoons of sugar,
● 20 g butter.
● Nuts or colored powder for decorations.

Cooking:

Combine butter, cocoa, sugar and milk. Stir and bring to a boil. Remove the hot mass from heat and let cool. Add a glass of flour, baking powder and 2 eggs to the cooled one. Mix all ingredients thoroughly.
Insert paper cups into round muffin tins and fill 2/3 with the resulting mass.
Bake in a hot oven at a temperature of 200C for 15 minutes. While baking the cupcakes, prepare the cream to decorate the top of the cake. To do this, mix sour cream, cocoa, sugar and butter. Bring to a boil and cool. The cream should be thick enough. You only need to decorate the cooled cupcake with cream.
Sprinkle the top with cream with nuts, small sweets or multi-colored powder.

5. RED VELVET CUPCAKE

Ingredients:

● Flour ~190g
● Soda - 1/2 teaspoon
● Salt - 3/4 teaspoon
● Cocoa - 1 tablespoon
● Sugar - 180g (I put 150g)
● Vegetable oil - 160g (3\4 cups in the original)
● Egg - 1 piece
● Kefir - 125g (room temperature)
● Table vinegar 9% - 1/2 teaspoon
● Food coloring red - in accordance with the instructions on the package
● Vanilla sugar - 1 teaspoon

For cream:
● Cream cheese - 240g
● Butter - 40g (optional)
● Powdered sugar - to taste (it took me 100g of powder)
● Vanilla extract - to taste

Cooking:

Line muffin cups with paper liners. Preheat the oven to 180 degrees.
Sift flour, baking soda, salt and cocoa powder into a bowl and mix. In another bowl, beat the butter, sugar, vanilla sugar with a whisk, add the egg and mix well again, but do not beat too much. Mix kefir with dye, add vinegar. Use the dye as written in the instructions, if the dye needs to be diluted in water, then dilute it in a very small amount of liquid and add it to kefir.
Add the kefir mixture to the mixture of butter and eggs, mix.

Combine the mixture with dry ingredients and mix until smooth (I stirred with a mixer). Fill the molds with dough 1/2 and put in a preheated oven. Bake for 15-20 minutes, check readiness with a toothpick. Remove the finished cupcakes from the molds and cool. For cream, beat butter at room temperature, cream cheese, icing sugar and vanilla extract. Decorate cooled cupcakes with frosting.

6. CHOCOLATE CUPCAKE WITH CREAM CHEESE

Ingredients:

● 195 grams of flour
● 200 grams of sugar (ground in a blender so that there are no large grains)
● 30 grams of unsweetened cocoa
● 1 teaspoon of soda
● 1/4 teaspoon salt
● 240 ml of water
● 80 ml vegetable oil
● 1 tablespoon of vinegar 5%
● 1 sachet of vanilla sugar, weighing about 8 grams

For creamy filling:
● 227 grams Philadelphia, Almeta or other brand cream cheese
● 65 grams of sugar (ground in a blender so that there are no large grains)
● 1 large egg (room temperature)
● a teaspoon without a hill of vanilla sugar

Cooking:

First, prepare a 12-muffin tin by greasing it with butter or by lining it with paper muffin liners. Preheat the oven to 177°C. Dough preparation: In a large bowl, sift flour, sugar, cocoa, baking soda, vanilla sugar and salt. In a separate bowl, mix water, oil and vinegar. Make a hole in the sifted flour mass and pour a liquid mixture of water, oil and vinegar into it. Mix it all with a whisk or spatula until smooth.

Divide the prepared chocolate dough into 12 molds. Then you need to prepare the creamy filling: In a mixing bowl, beat the cream cheese until smooth, add sugar and vanilla sugar to it and beat for about a minute until the sugar combines with the cream cheese. Then add the egg and beat until creamy and smooth. The mass should turn out like thick sour cream.

So, as I already wrote, on top of each cupcake you need to distribute the creamy filling for 12 cupcakes, then put in the oven to bake for 18-25 minutes at 177 ° C until cooked (look at your oven). Test the dough with a wooden skewer, if you stick the skewer into the dough, it should come out dry. Since the creamy mass is poured in the middle of the cupcakes and it will be hot and watery, you need to stick the skewer along the edges of the dough, sticking it deep into the middle of the dough. Remove the finished cupcakes from the oven, put them on the wire rack along with the mold and let them cool for about 8 minutes, after Remove the cupcakes from the mold and let them cool completely on a wire rack.

7. CUPCAKE

Ingredients:

● 100 grams of butter
● 2/3 cup sugar
● 2 eggs
● 1 1/4 cups flour
● 1/8 tsp. salt
● 2 tsp. baking powder
● 1/3 cup milk
● different additives to taste (nuts, chocolate chips, raisins)

Cooking:

Beat butter with sugar. Add eggs one at a time, beating well each time. Divide the total amount of flour into three parts. Add a third of the flour to the total mass, mix well. Add baking powder and salt. Then add the remaining two parts of flour, alternating with milk. The last ingredient added should be milk, then add raisins, nuts, and more.

Arrange in molds (I laid out the form with paper rosettes). Bake for 15-20 minutes at 180 degrees until dry. From this proportion, I usually get 48 mini cupcakes or 20 medium cupcakes. After that, I take some filling (jam, Nutella, ganache), pierce the cake and stuff it with a pastry bag. And then in a circle I deposit the cream with a special nozzle.

For cream:
●~140 grams of curd cheese (standard pack of Hochland)
● 100-120 grams of butter
● powdered sugar to taste
● various additives at will (50 grams of any chocolate, jam, peanut butter, Nutella)

Cooking:

Whisk cream cheese with butter. Add powder, beat. At the end, beat with other additives. Put in a bag (or a pastry syringe) and deposit on a cupcake. You can put a berry on top, sprinkle with chocolate chips or multi-colored confectionery sprinkles. Give free rein to your imagination!

8. APPLE CUPCAKE

Ingredients:

● 2 eggs
● 160 ml milk
● 100 g butter
● 220 g flour
● 150 g sugar
● 1 tsp. cinnamon
● 1 tsp. baking powder
● 1 tsp. vanilla extract
● 250 g apples

For cream:
● 175 gr Philadelphia or Almette cheese,
● 100 gr butter,
● 100 gr of powdered sugar,
● 0.5 tsp. vanilla extract,
● 3/4 tsp. cinnamon.

Cooking:

Beat softened butter with sugar. Add eggs one at a time, add milk, beat, add van. extract. Sift flour with baking powder and cinnamon into the butter-egg mixture, mix well.
Add finely chopped apples, mix. Preheat the oven to 180 degrees. Pour into molds and bake for 20-25 minutes. To prepare the cream, mix all the ingredients in a bowl and beat with a mixer. Spread the cream on completely cooled cupcakes. Decorate with sprinkles if desired.

9. CHOCOLATE CHERRY CUPCAKE

Ingredients:

● 100 g sl. oils
● 100 g sugar
● 100 ml. cream
● 3 tbsp. spoons of cocoa powder
● 2 tablespoons rum or Grand Marnier
● 1 egg
● 1 teaspoon baking powder
● 200 g canned cherries
● 200 g flour
● 100 g Mascarpone
● 4 tablespoons of sugar
● 100 ml. cream
● 1 tbsp rum or Grand Marnier

Cooking:

Drain the juice from the cherries, leave 100 ml, mix with 1 tablespoon of Grand Marnier, pour over the cherries and leave for 1 hour. Mix the cream with sugar and cocoa, add the oil and heat over low heat until smooth, without boiling and stirring constantly. Cool down. Add egg and mix well. Mix flour with baking powder or 1 tablespoon of starch. Sift into the chocolate-cream mass, mixing gently. Add 1 tbsp Grand Marnier.

Drain the cherries in a colander to drain the liquid. Grease cupcake molds with butter. Fill 1/3 with dough, put a couple of cherries, pour dough on top again so that the molds are half filled. Bake in an oven preheated to 180 degrees Celsius for 20 minutes, checking for readiness with a match.
Whip the cream with sugar into a fluffy mass, add Mascarpone and 1 tablespoon of Grand Marnier. Fill a syringe or bag and place on cooled cupcakes. Top with remaining cherries and grated chocolate.

Modern confectionery products are distinguished not only by the richness of flavor combinations, but also by the varied decor, which sometimes simply boggles the imagination. This is not surprising, because the dessert should be not only tasty, but also beautiful!

Cupcakes are a delicacy that has become especially popular lately! The main difference between a cupcake and a regular cupcake is the presence of a beautiful cap of cream.

At first glance, it may seem that only a professional confectioner can do such decor, but this is not at all the case. In fact, everything is not so difficult, all you need is a pastry bag, pastry nozzles and a little patience!

Before you get started, you can read about pastry nozzles in general in the article "The whole truth about pastry nozzles: an inspirational guide from elle-craft" and get a basic knowledge of pastry nozzles.

So, today I, Olya Pavlenko @olenkabox, will show you several options for decorating cupcakes with cream.

Before we start decorating, let's prepare confectionery equipment.

With this nozzle, you can make a cap of cream on a cupcake in the form of a beautiful rose. The holes in this confectionery nozzle are angled.

I squeeze out the cream, making a movement from the center of the cupcake to the edges in a spiral.

Please note: we hold the confectionery nozzle strictly with the "nose" down.

With a confident movement, we lead the pastry bag in a circle.

We make one or two creamy curls on the top of the cupcake.

It turned out a beautiful creamy decorative rose.

With this pastry nozzle, you can create a very realistic cream rose.

To make this pastry tip easier to work with, I use a special pastry stud to create creamy flowers.

Gently, evenly squeeze out the cream, forming the petals of our future cream rose in a circle.

Please note: each new cream flower petal slightly overlaps the previous one.

The splendor of a cream rose can be adjusted: make a small half-closed bud, or a beautiful blooming cream flower. The end result depends on how many petals you make.

All petals of a cream rose should be the same height - then the finished cream flower will be beautiful and realistic.

When the rose is ready, using a special spatula or pastry scissors, carefully transfer the finished creamy flower to the cupcake. If neither one nor the other is available, use a regular knife.

Carefully remove the spatula. Cream rose, very similar to a real flower is ready.

Nozzle No. 3 - closed star

The holes in this confectionery nozzle do not go at an angle, but straight. This piping tip is what we use to create a tall, creamy ruffle cap on a cupcake.

The movement of the pastry bag must begin from the edge of the cupcake, gradually moving towards the center in a spiral.

Do not forget to keep the pastry bag strictly "nose" down.

I usually form 2-3 cream curls.

Each next cream curl lies on top of the previous one. Thus, the height of the future cream cap is formed.

I finish the movement of the pastry bag in the center of the cupcake.

A hat with beautiful cream flounces is ready.

With the help of this confectionery nozzle we make a creamy grass meadow.

To make the weed “stick” to the cupcake better, I recommend first applying a thin layer of cream on it.

Squeeze out the cream with light jerky movements and form a clearing.

Empty places on the cupcake can be sprinkled with crushed biscuit crumbs, imitating sand.

The finished cream pudding looks like this.

Nozzle No. 5

Unusual nozzle for creating a fluffy creamy chrysanthemum.

We form the petals of our cream chrysanthemum, moving in a circle. Try to keep the petals of each level the same length, then the chrysanthemum will look especially neat.

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