Cupcakes with raspberry cream. New York cupcakes with cheese cream and raspberries Recipe for cupcakes with raspberry filling in the middle

This is probably the fifth time I’ve baked these wonderful cupcakes over the past month. They are so airy, tender, soft, fragrant, one might say they melt on the lips. I covered them with both chocolate and lemon icing - a fantastic combination. Today I decided to make raspberry cream. I was right, this pink “hat” became not only a wonderful addition, but also a beautiful decoration.

Elegant cupcakes with raspberry cream will decorate any holiday and will appeal to all sweet tooth lovers!!!

To begin, beat the eggs with sugar for 3-5 minutes until fluffy.

Add sour cream and butter, mix gently with a spatula.

Add sifted flour and baking powder.

Mix gently again. Leave the dough to rest for 10 minutes.

Place the dough into the molds.

Bake cupcakes at 160 degrees for 20 minutes. Open the oven door and leave the cupcakes for 5 minutes. Remove and cool on a wire rack.

For the cream, beat soft butter with powdered sugar. Add cold cheese and beat again.

Add raspberries and beat again until smooth and pink.

How to make cupcakes with raspberries recipe - a complete description of the preparation so that the dish turns out very tasty and original.

How to make a raspberry cupcake recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Ingredients:

Preparation:

Raspberry filling

Ingredients:

200 g raspberries

Preparation:

Raspberry cream

Ingredients:

110 g mascarpone

Preparation:

egg (whites) – 2 pcs.
milk – 100 ml
sour cream – 100 ml
butter – 100g
flour – 430g
sugar – 160g
baking powder – 1 tsp.
salt – 1 pinch
lemon (zest) – 1 pc.
butter – 120g
powdered sugar -200g
raspberries – 1.5 cups
lemon juice – 60-70 ml
salt – 1/2 tsp.

Contents [Show]

dough: Butter 150 g
wheat flour 300 g
powdered sugar 260 g
egg 2 pcs.
vanilla sugar 1 tsp.
baking powder 2 tsp.
milk 170 g
sugar 70 g
butter 60 g
yolks 4 pcs.
corn starch 1 tsp.
almond flour 30 g
sugar 30 g
water 25 g
vegetable oil 2-3 tbsp.
curd cheese 300 g
powdered sugar 60 g
vanilla extract 1 tsp.
pistachio paste 75 g

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Difficulty of preparation

RELATED MATERIALS

Lemon cupcakes are decorated with raspberry cream, which is made from whipped butter with the addition of raspberry puree. The muffins themselves are baked from protein dough, so they turn out lighter than regular muffins made with whole eggs. And one more thing - cupcake cream can be made from any seasonal berries.

For the cupcake recipe you will need:

egg (whites) – 2 pcs.
milk – 100 ml
sour cream – 100 ml
butter – 100g
flour – 430g
sugar – 160g
baking powder – 1 tsp.
salt – 1 pinch
lemon (zest) – 1 pc.
butter – 120g
powdered sugar -200g
raspberries – 1.5 cups
lemon juice – 60-70 ml
salt – 1/2 tsp.

Fluffy milk pancakes without yeast recipe

Classic! Raspberries and pistachios are the perfect combination! Delicious vanilla cupcake with a surprise in the form of raspberry curd in the middle and the most delicate cap with pistachio paste!..

INGREDIENTS

dough: Butter 150 g
wheat flour 300 g
powdered sugar 260 g
egg 2 pcs.
vanilla sugar 1 tsp.
baking powder 2 tsp.
milk 170 g
Kurd: Raspberries (fresh/frozen) 250 g
sugar 70 g
butter 60 g
yolks 4 pcs.
corn starch 1 tsp.
pistachio paste: Pistachios 125 g
almond flour 30 g
sugar 30 g
water 25 g
vegetable oil 2-3 tbsp.
cream: Butter 82.5% 100 g
curd cheese 300 g
powdered sugar 60 g
vanilla extract 1 tsp.
pistachio paste 75 g

STEP-BY-STEP COOKING RECIPE

Step 1

Beat butter at room temperature with powdered sugar with a mixer at high speed until fluffy and white. Add eggs one at a time, beating thoroughly each time. Sift the flour together with baking powder and add to the butter-egg mixture in three stages, alternating with milk. Pour the dough into the molds and bake in a preheated oven at 180C for approximately 20 minutes. Check readiness with a toothpick; it should come out completely dry.

Step 2

If you have raspberries, bring the berries to a boil in a saucepan and strain through a sieve to get rid of the seeds. I have ready-made confectionery puree, I took 150 grams of raspberry puree and brought it to a boil - the output should be 120 grams. raspberry puree. Combine the yolks, sugar and starch and mix thoroughly, pour in the hot raspberry puree in a thin stream, continuing to whisk. Return the entire mixture to the saucepan, add olive oil and cook over medium heat, stirring with a whisk until thickened. Do not bring to a boil! As soon as the curd has thickened, pour it into a container, cover with cling film in contact and put it in the refrigerator.

Step 3

Mix water and sugar in a saucepan and place on the stove. Over medium heat, bring the syrup to 121C. The main thing is not to stir the syrup with a spoon; you can only shake the saucepan slightly. If you don’t have a thermometer, don’t worry, after boiling, wait 3 minutes and add pistachios and mix thoroughly so that all the pistachios are covered with syrup. Place the pistachios on parchment paper and leave to cool. Place the caramelized pistachios and almond flour in a chopper bowl and grind as finely as your blender will allow. The main thing is that the nuts do not get oily ahead of time. Add vegetable oil little by little and grind again. After 5-7 minutes, the mixture will begin to clump and turn into an almost homogeneous paste. Transfer the prepared pistachio paste into a container and store in the refrigerator.

Step 4

Take the most delicious butter at room temperature and beat with a mixer for about 1-2 minutes to saturate the butter with air. Then add powdered sugar and beat for another 5 minutes until white and fluffy. Without ceasing to beat, gradually add the chilled cream cheese, pistachio paste and vanilla extract. And beat for a couple more minutes until completely combined. Place the cream in a piping bag fitted with a star tip.

Step 5

Cut out the center of the cupcakes. If you don't have a special tool, you can use the back of a cream nozzle or a knife.

Step 6

Use a teaspoon to fill the center of the cake with raspberry curd.

Step 7

And decorate the cupcakes with pistachio cream. If desired, you can add fresh raspberries and a mint leaf on top. Bon appetit!

Difficulty of preparation

If you notice an error or inaccuracy, please write a comment, we will definitely respond.

RELATED MATERIALS

What do I want to say? Cupcakes are a rather interesting type of baking. Literally translated from English, this is a “cup cake” (“cup” - cup, “cake” - cake). Why? Because, like a cake, a cupcake must have a filling and be decorated with cream on top. It turns out to be such a small portioned cake, the size of a cup =) And I undeservedly underestimated them before. Due to their small size, they bake very quickly, and the dough is prepared in a matter of minutes. And this is just a treasure trove for endless experiments with flavors and fillings! And if we talk about their decoration...

But still, a little more theory. Previously, for me, “muffin” and “cupcake” were the same thing, i.e. a small cupcake. I didn’t differentiate them and didn’t go into details. But now I’ll tell you everything! =) There are several differences between them, but here are the main ones:

1) Different techniques for preparing dough. For muffins, heterogeneity, even “lumpyness,” is important, so the dry and liquid ingredients are mixed at the very end and only slightly mixed together, due to which, during baking, the dough rises very well and that same convex “cap” is formed.

2) Muffins are never decorated with cream and almost always have no filling. Although additives in the form of berries, nuts, raisins, chocolate, etc. are allowed, but always before they go into the oven.

3) Still, a cupcake is a small cake and it is appropriate as a dessert, but a muffin is more of a morning meal and I would call it a “portioned cupcake.”

But what I also especially like about cupcakes is the dough: it remains slightly moist and very soft throughout the life of this dessert. I must say, it doesn’t last long =) These cupcakes have a pleasant lemon flavor due to the addition of zest and a very tasty raspberry filling. Decorating cream is usually made with the addition of a large amount of butter, but I don’t like the buttery taste, so I replaced it with mascarpone, you can also use Philadelphia cheese. The choice is yours. The main thing is to try it! ;)

Ingredients:

115g unsalted butter (room temperature)

130 g sugar 2 eggs (room temperature) 60 ml sour cream 30 ml milk 135 g flour 1/2 lemon juice 1/2 lemon 1/2 tsp baking powder 1/4 tsp salt 1/4 tsp soda

Preparation:

The specified amount of ingredients makes 11 cupcakes.

Sift flour with salt, soda and baking powder into a small bowl. Mix thoroughly and set aside.

In a deep dish, grind the sugar with the lemon zest until it becomes slightly moist and begins to clump. This is necessary so that the sugar absorbs all the lemon flavor. Add the butter and beat with a mixer on medium speed until it turns pale and fluffy. Add eggs one at a time, beating each time until the ingredients are completely combined.

In a separate form, mix milk, sour cream and lemon juice, stir. Reduce mixer speed to low and alternately add dry ingredients and lemon sour cream mixture to butter. Break it down into three steps, the last should always be the dry ingredients. Mix the dough, but only until all components are completely combined. Preheat the oven to 180 C or 355 F.

Place 2 tablespoons of batter into prepared paper cupcake pans. Forms must be 3/4 filled out. Place in the oven to bake for 18-20 minutes or until tested with a toothpick. If it comes out dry, your cupcakes are ready!

Raspberry filling

Ingredients:

200 g raspberries

25 g sugar 1/2 tbsp water 1/2 tbsp cornstarch 1/2 tbsp lemon juice

Preparation:

Wash the raspberries, put them in a saucepan and add sugar. Place over medium heat and, stirring occasionally, bring to almost a boil. When the first bubbles begin to appear, mix starch and water in a glass, stir and pour over the raspberries. Cook for another 2 minutes, then remove from heat, add lemon juice and let cool slightly. If desired, you can rub through a sieve to remove small seeds from the raspberries. Immediately put 2 tablespoons of the raspberry mixture into a separate bowl for the cream.

When the cupcakes have cooled a little, use a teaspoon to make indentations in each, stepping back 1 cm from the edge and trying not to scoop deeper than the middle. Place 2 teaspoons of raspberry filling into the indentations, then cover with pieces of dough. Let cool completely.

Raspberry cream

Ingredients:

110 g mascarpone

160 ml whipping cream (35-38%) 5-6 tbsp caster sugar 2 tbsp raspberry filling

Preparation:

In a pre-chilled bowl, beat the cream until stiff, adding powdered sugar at the end. Add the mascarpone and raspberry filling to the cream and gently mix with a spatula until completely combined.

If not using immediately, store in the refrigerator until use. Place the cream in a pastry bag with a wide star tip and decorate the cupcakes with it. If desired, you can decorate them with fresh raspberries and lemon halves. Store in the refrigerator until serving. Enjoy!

Very tasty cupcakes with raspberries, which are called small cakes. Portion serving is very convenient. Suitable for holidays, children love them very much.

Making these cupcakes is not difficult at all.

For the test:

160 g wheat flour
1 tsp. baking powder
0.5 tsp. salt
115 g butter
120 g sugar
2 chicken eggs
60 ml. full fat milk
300 g fresh raspberries

For cream:

110 g butter
200 g cream cheese
2 tbsp. l. powdered sugar
2 tbsp. l. cream 35% fat

Cooking:

Mix flour with baking powder and salt, sift. Beat butter with sugar until fluffy. Continuing to beat, add the eggs one at a time, beating until smooth each time. add a third of the flour to the dough, mix. Add half the milk and beat. Add the remaining flour and beat. Pour in the remaining milk, stir until smooth.

2. Place a paper cupcake cup into each cavity of the muffin pan. Fill the molds halfway with dough, press 4-5 raspberries into the middle.

3. Bake cupcakes at 180 degrees for 25 minutes. Remove from oven, remove from pan, and cool completely in paper cups.

4. Prepare the cream. Beat softened butter with cream cheese until fluffy. Add powdered sugar and cream, stir until smooth.

5. Using a culinary syringe, decorate the cupcakes with cream. Garnish with remaining raspberries.

Lemon raspberry cupcakes June 25th, 2013

What do I want to say? Cupcakes are a rather interesting type of baking. Literally translated from English, this is a “cup cake” (“cup” is a cup, “cake” is a cake). Why? Because, like a cake, a cupcake must have a filling and be decorated with cream on top. It turns out to be such a small portioned cake, the size of a cup =) And I undeservedly underestimated them before. Due to their small size, they bake very quickly, and the dough is prepared in a matter of minutes. And this is just a treasure trove for endless experiments with flavors and fillings! And if we talk about their decoration...
But still, a little more theory. Previously, for me, “muffin” and “cupcake” were the same thing, i.e. a small cupcake. I didn’t differentiate them and didn’t go into details. But now I’ll tell you everything! =) There are several differences between them, but here are the main ones:
1) Different techniques for preparing dough. For muffins, heterogeneity, even “lumpyness,” is important, so the dry and liquid ingredients are mixed at the very end and only slightly mixed together, due to which, during baking, the dough rises very well and that same convex “cap” is formed.
2) Muffins are never decorated with cream and almost always have no filling. Although additives in the form of berries, nuts, raisins, chocolate, etc. are allowed, but always before they go into the oven.
3) Still, a cupcake is a small cake and it is appropriate as a dessert, but a muffin is more of a morning meal and I would call it a “portioned cupcake.”
But what I also especially like about cupcakes is the dough: it remains slightly moist and very soft throughout the life of this dessert. I must say, it doesn’t last long =) These cupcakes have a pleasant lemon flavor due to the addition of zest and a very tasty raspberry filling. Decorating cream is usually made with the addition of a large amount of butter, but I don’t like the buttery taste, so I replaced it with mascarpone, you can also use Philadelphia cheese. The choice is yours. The main thing is to try it! ;)

Ingredients:

115g unsalted butter (room temperature)
130 g sugar
2 eggs (room temperature)
60 ml sour cream
30 ml milk
135 g flour
zest of 1/2 lemon
juice of 1/2 lemon
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda

Preparation:

The specified amount of ingredients makes 11 cupcakes.

Sift flour with salt, soda and baking powder into a small bowl. Mix thoroughly and set aside.
In a deep dish, grind the sugar with the lemon zest until it becomes slightly moist and begins to clump. This is necessary so that the sugar absorbs all the lemon flavor. Add the butter and beat with a mixer on medium speed until it turns pale and fluffy. Add eggs one at a time, beating each time until the ingredients are completely combined.

Raspberry filling

Ingredients:

200 g raspberries
25 g sugar
1/2 tbsp water
1/2 tbsp cornstarch
1/2 tbsp lemon juice

Preparation:

Raspberry cream

Ingredients:

110 g mascarpone
160 ml whipping cream (35-38%)
5-6 tbsp powdered sugar
2 tbsp raspberry filling

Preparation:

In a pre-chilled bowl, beat the cream until stiff, adding powdered sugar at the end. Add the mascarpone and raspberry filling to the cream and gently mix with a spatula until completely combined.

If not using immediately, store in the refrigerator until use. Place the cream in a pastry bag fitted with a wide star tip and decorate the cupcakes with it. If desired, you can decorate them with fresh raspberries and lemon halves. Store in the refrigerator until serving. Enjoy!

How to prepare raspberry filling for cupcakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.

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.

Let's 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. We 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

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.

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.

How to plant caps, see the video at the end of the article.

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.

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.

Ideally, make the ganache the day before and let it sit overnight in the refrigerator.

Beat the ganache at low speed. This 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.

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.

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

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 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.

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.

Cupcakes are small cupcake-shaped cakes. The cupcake filling recipe can contain a variety of product options. These cupcakes are decorated with mastic or cream mixture. Regular cupcakes without additional fillings are very tasty, but toppings in cupcakes can make them even tastier. The following fillings are usually used to make cupcakes with filling: fruit, chocolate, cream. A wide variety allows you to choose your own flavor. For this reason, you can’t get bored with cakes, because you can bake products every day using different cupcake fillings.

Cooking method

What types of fillings are there for cupcakes? Very different, you need to rely on your taste preferences. You can make a filling from fresh berries and fruits, chocolate, creams based on dairy products. But each cupcake filling recipe has its own characteristics.

The cupcake filling should have a delicate, creamy texture. This mass is easier to inject into the cake with a pastry syringe, and it does not spread or soak the dough.
How to make cupcakes with filling? You just need to fill them with cream while they are in the molds and not cooled.
The filling should be slightly cool.
After cooling completely, the cakes need to be decorated with cream or mastic. This will mask the hole through which the filling was introduced. In addition, cupcakes with filling will take on a finished, appetizing and beautiful look.
Holes for convenient insertion of filler can be conveniently made using the tip of a pastry bag.

It is necessary to take into account that the fillings do not last long, so ready-made cakes are best consumed on the day of preparation.

The very name of mini-cakes appeared in the 19th century thanks to the method of baking cakes in ceramic tea cups;
There is another variant of the name “cupcakes”. It was believed that all ingredients for preparing the dessert were taken in the amount of 1 cup;
Lately, cupcakes have become popular at large celebrations, with 13% of couples choosing this particular treat at their wedding;
In 2012, American confectioners sold 770 million cupcakes;
In the same year, 2012, the first ATM with mini-cakes was opened;
December 15th is National Cupcake Day;
The world's largest cupcake was baked in Washington. The cake itself weighed 555 kilograms, the cream weighed 220 kilograms, and the calorie content of the sweet cupcake reached 2 million kcal.

Tricks for making mini cupcakes

Making cupcakes gives you the opportunity to experiment and create a real work of culinary art. But as in preparing any dish, the process of preparing cupcakes has its own subtleties and rules that must be applied and taken into account:

Before you start preparing the dessert, you need to stock up on special cupcake tins;
Paper forms do not require additional lubrication with oil, because the dough contains the required amount of oil, which will not allow the finished product to stick;
You can only experiment with the design. You can’t deviate from the recipe, otherwise nothing will work. All proportions must be observed;
If whipped cream is chosen as a decoration for cupcakes, then the dough must be made as tender as possible to create a contrast of flavors. To prepare it, you will need to use a mixer, not a hand whisk;
The molds should only be filled three-quarters full, or even halfway, to leave room for the dough to rise;
When you start making the filling, it is important to be guided by your imagination. For example, after all the dough is distributed into molds, you can put a small piece of chocolate into each of these molds. When the product goes into the oven and heats up, the chocolate will melt and the filling will become simply extraordinary;
You can add marshmallows, nuts, caramel or fresh berries, but you must adhere to the measure;
No more than 1 tablespoon of filling should be added to each cupcake;
An important component is monitoring the baking time. If the products are left in the oven, they will not have the desired taste and will become dry;
After cooking, you must wait for the dessert to cool completely. The consistency of cupcakes is very delicate, and when hot they are a fragile material that can crumble with minimal unnecessary movements;
Normally, the cooling time should be half an hour.

In order for every housewife to have an idea about the options for cupcake fillings, let’s take a closer look at the recipes for cupcake fillings.

Recipe for caramel and banana cupcake filling

To prepare this unusual caramel-banana filling you will need:

200 g bananas;
150 ml heavy cream;
150 g brown sugar.

Cooking process:

Peel the banana and mash with a fork. You can cut it into pieces with a knife. Place the resulting mass in a blender bowl and puree;
pour sugar into a dry frying pan and heat it for about 5 minutes;
add heavy cream to the sugar and mix everything. Keep on fire for 5 minutes, stirring constantly so that the sugar does not burn;
The caramel mass must be mixed with banana puree by hand or with a mixer. Take the prepared cupcakes and make holes in them. Through the resulting hole, fill the cupcake with delicate caramel and banana cream. It is more convenient to do this using a special pastry syringe or a cooking bag.

Apple cupcake filling recipe

Ingredients:

100 g sugar;
50 g butter;
400 g apples.

Cooking process

Wash the apples and dry them well with a towel. Peel the apples. Cut out the seed pods using a knife.
Cut the apple pulp into cubes.
Melt 50 g of butter in a frying pan and put apple pieces in it. Sprinkle the apple-butter mixture with sugar.
Fry apples with sugar until caramel aroma and color. The resulting mass can already be used as a filling for cupcakes. But, as an option, you can grind it using a blender.

Chocolate and cream cupcake filling recipe

The chocolate and cream filling of cupcakes includes:

80 g dark chocolate;
160-180 ml cream 33% fat.

Cooking process:

Chop the chocolate bar and melt it in a water bath. You can also speed up the melting of chocolate by putting it in the microwave.
Remove the cream from the refrigerator and beat with a mixer until it forms a fluffy consistency.
Measure out half of the whipped cream and fold it into the chocolate. Beat the resulting mass with a mixer.
Let the chocolate-cream mass cool and add the second half of the cream into it, then beat the cream again.

Light mousse with chocolate and cream can be used both for filling cupcakes and for their external decoration. You need to remember that cupcakes are filled hot and decorated when cool.

Curd cream for mini cakes

Ingredients:

150 g soft cottage cheese;
50 ml high fat whipping cream;
150 g butter;
A similar amount of granulated sugar;
2 drops of vanilla essence;

Process:

If the cottage cheese is not very soft, then you need to grind it through a fine sieve to make it as tender as possible.
Shortly before cooking, place the butter in a warm place until it melts and becomes soft.
Make powdered sugar by grinding it in a coffee grinder.
Whip the cream. Beat the cottage cheese. Mix these 2 ingredients and beat again.
Mix powdered sugar and butter and beat the mixture with a mixer. You should get a white mass.
Take the curd mixture and some of the butter, mix them and beat with a mixer.
Add a couple of drops of vanilla essence and mix again.
Place the finished cream in the refrigerator for half an hour to cool and thicken. It can then be used as a cupcake filling and decoration.

In order to avoid spreading of the cream, you need to apply it only to cooled cupcakes.

Tiramisu cupcake filling recipe

The following filler contains:

250 g mascarpone;
150 ml cream 33% fat;
50 g sugar.

Preparation:

Grind the sugar into powder using a coffee grinder.
Mix powdered sugar with mascarpone cheese and beat with a mixer.
While whipping, slowly add the heavy cream. To ensure that the components beat well, you can cool the container and whipping equipment in advance.
Place the resulting thick cream in a special bag with a tip and begin filling the cupcakes.

To maximize the resemblance to a tiramisu cake, you can add pieces of chocolate to the cupcakes and soak the sponge cake with coffee liqueur.

Boiled condensed milk cupcake filling

For preparation you will need the following components:

A quarter kilogram of boiled condensed milk;
100 g butter.

Filling preparation process:

Before cooking, remove the butter from the refrigerator and let it sit for a while until softened.
Place condensed milk in a mixing bowl.
Add butter to boiled condensed milk.
Using a mixer, beat the ingredients until a caramel-colored cream is formed.

You can make boiled condensed milk yourself by boiling it directly in a jar in a pan of water. The condensed milk will be ready a couple of hours after it starts boiling.

Recipe for cupcake filling made from regular condensed milk

The filling includes:

0.25 l of condensed milk;
5 g ground coffee.

Preparation of the filler:

Mix condensed milk with coffee.
You can fill the cupcakes even before baking them. Using a spoon, spoon the mixture into the cupcake.

A variant of this filling is an independent filling made from condensed milk. Therefore, if you don’t like coffee, you don’t have to use it.

Cherry filling

Ingredients:

200 g of fresh cherries. You can also use frozen ones;
5 g potato starch;
40 ml of clean water;
60 g granulated sugar.

Cooking process:

Wash the cherries and, if necessary, sort them. Remove the seeds using a special device. Frozen berries must thaw completely. The juice that will be released will also be needed.
Sprinkle the berries with sugar. You need to wait 30 minutes for the cherries to give juice. To obtain a homogeneous consistency, you can grind the berries in a blender to a puree.
Drain starch with water.
Place the cherries in a container and put on fire. You need to heat until bubbles form.
Pour starch into the cherries, mix everything and cook until the mixture thickens.
Remove from heat and let the filling cool. After this, you can use it to fill cupcakes.

Strawberry filling

The filling contains:

300 g strawberries;
150 g sugar;
5 chicken eggs;
100 g butter;
1 lemon.

Method for preparing strawberry filling:

Sort through the strawberries, freeing them from sepals and spoiled areas. Wash the berries and cut them into pieces. Place strawberries in a mixing bowl;
Squeeze juice from washed lemon.
Add the juice to the strawberries and puree everything with a blender.
Remove the butter from the cold place in advance and let it soften.
Break the chicken eggs in a bowl, after washing them with soap.
Add granulated sugar to the eggs and beat with a mixer.
Add butter to the strawberry mixture. Beat everything again with a mixer.
Mix strawberries with eggs and place the resulting mixture on low heat. Cook until thick. The ideal strawberry cupcake filling should have a jam-like consistency.

It is important to know what other cupcake fillings there are. They can be filled with fresh berries or fruits. While waiting for this, pieces of berries and fruits need to be drowned in a mold with dough. In addition, chocolate and steamed dried fruits are also used to fill the cupcakes.

Interesting cupcakes for children with fondant

Nowadays, cupcakes are often used as sweet treats at all kinds of children's parties. They have become so popular because they are cute, convenient to eat, and if you add interesting and funny decorations, no little guest will remain indifferent.

Ingredients:

175 g wheat flour;
3 eggs;
150 g butter;
10 g vanillin;
10 g baking powder. Baby cupcakes take approximately 50 minutes to prepare. The number of calories in them is 404.

Step by step recipe:

Mix eggs and sugar and beat them with a mixer until stable peaks form.
In another bowl, beat the butter and the resulting egg mixture.
Gradually add wheat flour and mix the resulting mass until smooth.
Place the dough in baking dishes and place in an oven preheated to 180 degrees. Cupcakes will be ready in 15 minutes.

Decorating cupcakes with decorations:

Take the prepared mastic and place it on a cutting board sprinkled with powdered sugar. Roll out a thin layer of mastic and cut out circles with a diameter the size of the finished cupcake.
In order for the mastic circles to stick well to the surface of the cupcakes, you need to spread them with boiled condensed milk or ready-made cream.
Decorate all cupcakes with fondant circles.
When decorating the resulting base, you need to be guided by your imagination. You can cut out the faces of animals, butterflies, and flowers from mastic.
Secure all elements to the base.
The figures are attached to the base using water.

The classic version of cupcakes are cupcakes with a sweet filling, but some housewives prefer to make this dish a snack. In this case, unsweetened dough is prepared and filled with boiled quail eggs, cherry tomatoes, olives or slices of pickled cucumbers. Alternatively, you can add broccoli or cauliflower to the dough. Those who don't like sweets will like these cupcakes.

Carrot cupcakes with salted caramel filling

To prepare 10-12 servings, you need:

100 g flour;
1 chicken egg;
150 g fresh carrots;
100 g sugar;
50 ml yogurt. You can use fermented baked milk; 12 teaspoons salt; 1 spoon of baking powder; 12 spoons of baking soda; 3 teaspoons vegetable oil.

Process:

Grate fresh carrots into a deep bowl, add one egg and yogurt to it.
Pour in refined vegetable oil and add sugar.
Mix all components thoroughly until the sugar is completely dissolved.
Add dry ingredients to the liquid mixture: baking soda, wheat flour, salt and baking powder. Stir until a uniform mass is formed.
Pour the batter into the pans, filling them 1/3 full to leave room for the cupcakes to rise.
Preheat the oven to 150 - 160 degrees and bake for 20 minutes.

How to Make Salted Caramel Cupcake Filling Salted caramel has an unusual flavor. In this recipe, its basis is fermented baked milk. Many housewives successfully use cream. This caramel is more difficult to prepare than regular caramel and takes more time. To prepare the salty filling you will need 100 g of fermented baked milk, 60 g of butter, 200 g of sugar and half a teaspoon of salt.

Cooking process

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Mix all the ingredients in a saucepan and put it on the fire. Cook over medium heat for the first 5 minutes, then reduce to low. Cook, stirring, until the mixture turns brown. It usually takes 15 minutes to prepare the caramel. After removing from the heat, it should be left to cool. The resulting foam should subside and the caramel will become even richer and darker. Take ready-made carrot cupcakes, fill them with salted caramel and pour syrup over them. You can decorate these cupcakes with berries or cream. You can also make a well in the cupcakes and fill them with caramel. To prevent the dessert from becoming cloyingly sweet, you don’t need to add a lot of filling.

Potato cupcakes

Compound:

100 g potatoes;
450 g soft cream cheese;
100 g flour;
2 eggs;
3 tbsp. spoons of mayonnaise;
5 g nutmeg;
0.5 tsp baking powder;
1 bunch of parsley;
0.5 teaspoons of soda;
salt, pepper, Provençal herbs - to taste.

Preparation

First, remove the eggs from the refrigerator, crack them into a deep bowl, and separate the whites from the yolks.
Add a pinch of salt to the whites and mix thoroughly, beat with a mixer until stiff. Then carefully add the yolks to the fluffy protein mixture. Beat again at minimum mixer speed.
Then pour baking soda and baking powder into the liquid mixture.
Add pepper, salt, Provençal herbs, and nutmeg. Using a spatula, mix everything.
Sift the wheat flour into the egg mixture and gently knead into a homogeneous dough.
Grind the potatoes on a fine grater and add them to the dough.
Add 150 g of cream cheese to the resulting mass. Stir the dough; it will be uneven.
Pour the resulting dough into the molds to the middle.
Preheat the oven to 180 degrees and place the cupcakes in it. The base is baked for 20 minutes.
Finely chop the parsley and add it to the remaining cream cheese and mayonnaise. Stir the ingredients until smooth.
Place the cupcakes directly in the molds onto a plate and let them stand until they cool completely.
Use a pastry syringe to decorate the base with cream. That's it, the snack cupcakes are ready.

The cupcake filling recipe can be anything you want. There are no restrictions and everything depends only on your imagination and tastes.

3) Still, a cupcake is a small cake and it is appropriate as a dessert, but a muffin is more of a morning meal and I would call it a “portioned cupcake.”

Ingredients:

115g unsalted butter (room temperature)

130 g sugar 2 eggs (room temperature) 60 ml sour cream 30 ml milk 135 g flour 1/2 lemon juice 1/2 lemon 1/2 tsp baking powder 1/4 tsp salt 1/4 tsp soda

Preparation:

The specified amount of ingredients makes 11 cupcakes.

Sift flour with salt, soda and baking powder into a small bowl. Mix thoroughly and set aside.

Raspberry filling

Ingredients:

200 g raspberries

25 g sugar 1/2 tbsp water 1/2 tbsp cornstarch 1/2 tbsp lemon juice

Preparation:

Raspberry cream

Ingredients:

110 g mascarpone

160 ml whipping cream (35-38%) 5-6 tbsp caster sugar 2 tbsp raspberry filling

Preparation:

In a pre-chilled bowl, beat the cream until stiff, adding powdered sugar at the end. Add the mascarpone and raspberry filling to the cream and gently mix with a spatula until completely combined.

Fluffy milk pancakes without yeast recipe