Recipe for cupcakes with raspberry filling in the middle. Cupcakes with raspberries and pistachio cream

Behind last month Baking these wonderful cupcakes, probably the fifth time. They are so airy, tender, soft, fragrant, one might say, melt on the lips. I covered them with both chocolate icing and lemon icing - just a fantastic combination. Today I decided to make a raspberry cream. I made the right decision, 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 lovers of sweets!!!

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

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

Sprinkle sifted flour with baking powder.

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

Put the dough into molds.

Bake cupcakes at 160 degrees for 20 minutes. Open the oven door and let the cupcakes rest for 5 minutes. Take out and cool on a wire rack.

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

Add raspberries and beat again until evenly pink.

How to make raspberry cupcake filling recipe - Full description cooking to make the dish very tasty and original.

I've wanted to take a pastry course for a long time. Although, like, 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 confectionery workshops. School started with cupcakes. The recipe is not complicated, but with great variations.

What are cupcakes? These are small cupcakes made of biscuit dough with a filling inside and a cream cap on top.

Based classic recipe test, we were immediately shown how to cook also a chocolate and lemon version. They gave me two versions of the cream and three recipes for Kurd. For those who don't know, Kurd is a stuffing made from berry juice.

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 with sugar at low speed with a mixer, gradually increasing the speed. We get a lush oil mixture

Break the eggs one at a time and beat each time until smooth.

Mix flour with baking powder and sift into a bowl. Mix with a spatula until smooth.

Pour in warm milk. This must be done so that the finished cupcakes are soft and airy. If this is not done, then the cupcakes will turn out dryish. Instead of milk, you can use cream or kefir
Mix lightly with a spatula and finally beat with a mixer. We get a soft and tender dough. This is the classic foundation. Based on it, we also prepared chocolate and lemon dough.

Lay out in molds. There are two ways. You can fill in 2/3 of the form or ¾. In the latter case, the biscuit cap will rise too much above the capsule
Spread better with two spoons. The dough is thick and drips very lazily from a spoon, so he needs help. Here, with the help of the second spoon, we will do this.

We placed the cups on a baking sheet, heated the oven to 180 degrees and send the cupcakes to bake for 20-25 minutes. We check for a skewer no earlier than 20 minutes.
While the cupcakes are baking, prepare the curd for the filling based on the juice of the berries. You can take absolutely any berries - cherries, currants, cranberries. I have lingonberry. Back in the fall, I pierced it with a blender, put it in portioned containers and froze it.

For the Kurd:

Berries fresh or frozen - 100 g
Sugar - 100 g
2 selected eggs (or 100 g of yolks)
1-2 tbsp butter

The cooking process is similar to custard on milk, but only instead of it we will use the juice of berries.

Mix berry mass, sugar and eggs in a saucepan

If you are doing it for the first time, then it is better to take the yolks, because with them the likelihood that lumps will appear, or everything will curl up, is much lower.

We put the ladle on a low fire and constantly stir with a spoon so that the mass does not curl up. When the curd begins to thicken, you can change the spoon to a whisk and continue to mix. We wait until bubbles appear on the surface, turn off
Then we filter from various lumps and berry skins and add 1 or 2 tbsp. tablespoons of oil. Oil temperature doesn't matter. And the number of spoons depends on the density of the resulting mixture. If the mixture is thick, then one is enough. After the Kurd cools down, it will be twice as thick. We send to cool in the refrigerator.

Now it's the turn for a fluffy hat. For her, we will prepare cheese cream. It is thick, keeps its shape perfectly 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 that confectioners use. This is Hochland, Cream Cheese, Almette

We mix the softened butter with a spatula with powder so that it does not scatter throughout the kitchen, and only then we pierce it with a mixer

Add cottage cheese, mix again with a spatula, and finish with a mixer. The cream is very thick, store it in the refrigerator.

Assembly

In order to make a recess for the filling, there is a special device. But if you don’t have it (like I don’t), then you can easily get by with improvised means.
With a regular knife, cut out a recess in the form of a cone in the middle to half of the cupcake.

Putting stuffing inside

We fill a disposable bag with cheese cream. 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 give it the opportunity to warm up, but not swim. Since it is very thick, it is difficult to plant it cold, and flowers from it are obtained with torn edges.

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

Chocolate cupcakes topped with chocolate ganache

Lately, I've been really into chocolate desserts. For example, chocolate cakes, which I wrote about earlier.

For the test, we take the products from the previous recipe, only at the very end we mix in 3 tbsp. cocoa. It can be replaced with melted chocolate. But with powder, the taste and smell is more saturated.

For the chocolate ganache filling:

Cream 33-35% - 50 g
Dark chocolate - 50 g

Cooking:

We take the cream that is intended for whipping. I do not recommend taking a smaller percentage, you will not come to the desired result.
In a saucepan, heat the cream, practically bring to a boil, but do not boil
Pour the pre-broken chocolate with hot cream for several minutes until the chocolate dissolves.
Stir until smooth and refrigerate for a few minutes to firm up.

Chocolate ganache for hats:

Cream 33-35% - 150 g
Dark chocolate - 75 g or milk chocolate - 120 g

Cooking:

Pour the cream into a heavy bottomed saucepan and bring to a boil. In no case, do not boil, only single bubbles have appeared - turn off
Chocolate is better to take confectionery (it is in drops). If not, then break into pieces dark or milky. White chocolate is not suitable for this cream categorically
And pour the cream, help to dissolve, stirring with a spatula
We cover the container with cling film in a joint. This is required so that the surface is not covered with a film.
Let it cool a little on the table, and then put it in the refrigerator for a couple of hours

Ideally, make the ganache the night before and let it spend the night in the fridge.

Beat the ganache at low speed. It is important. It can take a long 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 extract the center, lay the filling, deposit a cream cap and decorate.

Mini cupcakes in paper cups with banana filling

If you have guests on your doorstep, and you don’t know what to treat them with, I suggest fast option cupcakes 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.

Cooking:

Beat softened butter with sugar. Add one egg 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 finally knead. It turns out a thick lazy dough

Cut bananas into slices about 0.7 mm thick

Put silicone or paper molds on a baking sheet and pour the dough into them with a spoon. Put a slice of banana on top and press it into the mass. Bake in preheated oven 180C for 25-30 minutes

The cake has risen. Cool and decorate with cream.

Delicious cupcakes with mascarpone cheese cream in the oven

Some find cream cheese heavy and prefer using mascarpone cheese in desserts.

Let's prepare for the test:

Eggs - 2 pcs.
Sugar - 100 g
Flour - 120 g
Curd cheese - 120 g
Butter - 100 g
Powdered sugar with vanilla - 80 g
Soda - ¼ tsp

Cooking:

Melt the butter in a saucepan or microwave (do not overheat)
Mix flour with soda

In a large bowl, combine sugar, powdered sugar and two eggs and beat with a mixer on low speed. Add melted butter to the same place and mix again

Add cream cheese to the mixture and beat again with a mixer.
Sift the flour into a bowl and finally knead the dough

We lay out the molds using a disposable bag. Can be spooned up to two-thirds of the capsule height

We send it to the oven (preheated) at 180C for 20 minutes. Cupcakes gotta rise

While they are cooling, prepare the cream:

Mascarpone cheese - 300 g
Powdered sugar - 100 g
Cream - 33%

Mascarpone cheese and cream must be well chilled. Beat the powder with Mascarpone for a minute.

Gradually pour in the cream and continue whisking until a thick consistency is obtained. At this stage, if desired, you can enter the dye.

We spread the cream in a pastry bag with a rose nozzle and decorate the top of the dessert with a beautiful hat.

Vanilla cupcakes with lime curd and meringue by Andy Chef

The lemon taste 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.

Needed 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

Cooking:

Mix flour with baking powder. And no matter how strange it may sound, mixing must be done carefully with a whisk, the quality of the final product depends on it.
Soften the butter until melted and combine in a separate bowl with sugar. Beat well
Add eggs one at a time, remembering to mix well each time.
Take sour cream (10% fat) and mix into the mixture. It will give the biscuit lightness and airiness. Add 1-2 tablespoons of lemon juice and lemon zest to it

We take only the yellow part, the white will add bitterness to the finished product

The final step is to mix flour with baking powder. Do it in several approaches and mix thoroughly each time.
We spread it in molds and bake in the oven 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 the filling for the cupcakes:

Combine juice, sugar and eggs in a saucepan and put on a small fire. The mass must be continuously stirred. Otherwise, the protein can curl up and burn, and then you have to start all over again
The mass should thicken, and after the appearance of single bubbles, remove from heat

Strain out lumps and add butter. See for yourself the quantity. If you see that the mass is not thick enough, put more oil. But keep in mind that when cooling, the Kurd thickens almost twice

We put the cooled Kurd with the filling inside the cake, 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 keeps its shape perfectly, suitable for decorating cakes and small pastries. If you leave cupcakes with a meringue cap in the open air, then the edges will become weathered - in this form they are convenient to transport. If stored in a hermetically sealed container, the cap will remain soft and snow-white.

Separate the whites from the yolks. From proteins, if desired, meringue can be prepared.
We need a design for a water bath. In the top saucepan, combine 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 speeds until the sugar crystals are completely dissolved.
As soon as the crystals have disappeared, we add the speed of the mixer to the 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. Put in a pastry bag and decorate with a fluffy hat vanilla cupcakes.

How to make juicy Red Velvet cupcakes on kefir at home

The dessert is bright and juicy, even aggressive. Perfect for a romantic dinner and for 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 color - 1 tsp

For cream, you can take any recipe from the above.

Beat eggs with sugar until fluffy. Add a bag of vanilla sugar and coloring. Stir thoroughly. The mass turns out to be a rich red color.
Kefir is warmed up a little and pour soda into it, stir
Sift flour with baking powder and cocoa powder
When the soda is extinguished, pour in the vegetable oil and mix
Pour the kefir mixture into the bowl with the eggs, and then the flour mixture in portions. Kneading a smooth dough
We fill the paper capsules by two thirds and send them to bake in the oven 180C for 20-25 minutes. They should rise well, check for a dry skewer
For the filling, take out the inside of the cake. This can be done with a plunger - a special device, with a knife or drive reverse side nozzle inside and pull out. A recess is formed, which we fill with stuffing.
We make a hat from any cream, decorate with red sugar sprinkles or biscuit crumbs.

Video on how to make hats on cupcakes

When making a hat, difficulties may arise, but how to do it? What 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 nozzles and mastic as an element of decoration.

I advise you to prepare a meringue cream from 100 g of protein and 100 g of sugar and practice making beautiful hats with various nozzles. This cream is inexpensive and lightweight - perfect for training.

How beautiful to decorate cupcakes

Decorating cupcakes requires attitude and artistic approach. Think in advance what you will prepare biscuits from, what fillings to make, and from here you can already dance and come up with ideas for decoration. If you have lemon muffins with lemon curd inside, then it would be appropriate to use lemon zest instead of sprinkles or marmalade in decoration.

I have prepared for you various ideas For decoration. Get inspired and create your 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 whisks and even with a fork, but only with the help of a mixer it will turn out lush and voluminous
We take products at room temperature, otherwise, for example, if you add cold eggs to the butter, it may curdle
Baking oil is of excellent quality 82.5%, otherwise the taste of the finished dish will suffer
It is better to take capsules for cupcakes reinforced, 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 form, then when baking in the oven, it must be placed in special silicone or metal forms that will not allow them to spread
For 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 with you recipes for cupcakes, I really hope that you will try to cook this delicious and delicate dessert. Next week we will prepare a new dessert. Which? Subscribe to updates and stay up to date with news on our blog.

Cupcakes are small cakes in the form of a cupcake. The cupcake filling recipe can contain a variety of product options. Decorate such cupcakes with mastic or cream mass. Regular cupcakes without extra toppings are delicious, but toppings in cupcakes can make them even tastier. The following fillings are usually used for making cupcakes with filling: fruit, chocolate, cream. A wide variety allows you to choose your own flavor option. For this reason, cakes cannot get bored, because you can bake products every day using different toppings for cupcakes.

Cooking method

What are the toppings for cupcakes? The most different, you need to rely on your taste preferences. You can make a filler from fresh berries and fruits, chocolate, creams based on dairy products. But each cupcake filling recipe has its own characteristics.

The filling for cupcakes should have a delicate, creamy texture. Such a mass is easier to introduce into the cake with a cooking syringe, and it does not spread and does not soak the dough.
How to make cupcakes with filling? You just need to fill them with cream while they are in molds and have not cooled down.
The filling should be slightly cool.
After complete cooling, 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 acquire a finished appetizing and beautiful look.
It is convenient to make holes for the convenient introduction of the filler using the tip of a pastry bag.

It should be borne in mind that the fillings are stored for a short time, 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 origin of the name "cupcakes". It was believed that all the ingredients for the preparation of the dessert were taken in the amount of 1 cup;
Recently, cupcakes have become popular at large celebrations, with 13% of couples choosing this 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 largest cupcake in the world was baked in Washington DC. The cake itself weighed 555 kilograms, the cream weighed 220 kilograms, and the calorie content of the sweet cake reached 2 million kcal.

Tips for making mini cupcakes

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

Before you start cooking dessert, you need to stock up on special forms for cupcakes;
Paper forms do not require additional lubrication with oil, because the dough contains the necessary 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 in order to create a contrast of tastes. To prepare it, you will need to use a mixer, and not a whisk for manual whipping;
Forms need to be filled only three-quarters, or even half, to leave room for the dough to rise;
Starting to make the filling, it is important to be guided by your imagination. For example, after all the dough is divided into molds, a small piece of chocolate can be placed in 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;
Toppings should be added to each cupcake no more than 1 tablespoon;
An important component is the control of baking time. If the products are overexposed in the oven, they will not have the desired taste and become dry;
After cooking, you must wait for the dessert to cool completely. Cupcakes are very delicate in texture, and when hot they are a fragile material that can crumble with minimal extra movements;
Normally, the cooling time should be half an hour.

In order for each housewife to have an idea about the options for cupcake fillings, we will analyze in more detail the recipes for cupcake fillings.

Caramel Banana Cupcake Recipe

To prepare such an unusual caramel-banana filler, you will need:

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

Cooking process:

Peel the banana and mash with a fork. Can be cut into pieces with a knife. Put the resulting mass into a blender bowl and grind into a puree;
pour sugar into a dry frying pan and ignite it for about 5 minutes;
add heavy cream to sugar and mix everything. Keep on fire for 5 minutes, stirring constantly so that the sugar does not burn;
caramel mass must be mixed with banana puree manually or with a mixer. Take the finished cupcakes and make holes in them. Through the resulting hole, fill the cupcake with a delicate cream of caramel and banana. It is more convenient to do this with a special confectionery syringe or a culinary bag.

Apple filling for cupcakes recipe

Ingredients:

100 g of 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 with a knife.
Cut the apple pulp into cubes.
Melt 50 g of butter in a frying pan and put apple slices in it. Sprinkle the apple-butter mixture with sugar.
Fry apples with sugar until caramel flavor and color. The resulting mass can already be used as a filling for cupcakes. But, as an option, you can grind with a blender.

Chocolate and Cream Cupcake Recipe

The composition of the chocolate-cream filling of cupcakes includes:

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

Cooking process:

Grind the chocolate bar and melt it in a water bath. You can also speed up the melting of chocolate by sending it to the microwave.
Remove the cream from the refrigerator and beat with a mixer until fluffy.
Measure out half of the whipped cream and mix it into the chocolate. Beat the resulting mass with a mixer.
Allow the chocolate-cream mass to 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 decorating them. It must be remembered that cupcakes are filled hot and decorated 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 in order to make it as tender as possible.
Shortly before cooking, place the butter in heat so that it melts and becomes soft.
Make powdered sugar by grinding it in a coffee grinder.
Whip cream. Beat curd. Mix these 2 ingredients and beat again.
Mix powdered sugar with butter and beat the mixture with a mixer. You should get a mass of white.
Take the curd mixture and part with butter, mix them and beat with a mixer.
Add a couple of drops of vanilla essence and work with the mixer again.
Put the finished cream in the refrigerator for half an hour so that it cools and thickens. It can then be used as a topping for cupcakes and as a decoration.

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

Tiramisu Cupcake Recipe

The composition of the following filler includes:

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

Cooking:

Grind sugar into powder using a coffee grinder.
Mix powdered sugar with mascarpone cheese and beat with a mixer.
Slowly fold in heavy cream while whipping. In order for the components to beat well, you can pre-cool the container and whipping devices.
Place the resulting thick cream in a special bag with a tip and start filling the cupcakes.

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

Filling for cupcakes from boiled condensed milk

For cooking, you will need the following components:

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

Filling process:

Before cooking, take the butter out of the refrigerator and let it sit for a while until softened.
Place the condensed milk in a bowl for whipping.
Add butter to boiled condensed milk.
Using a mixer, beat the ingredient until a cream with caramel color is formed.

You can make boiled condensed milk yourself by boiling it directly in a jar in a pot of water. Condensed milk will be cooked a couple of hours after the start of boiling.

Recipe for filling cupcakes from ordinary condensed milk

The composition of the filling includes:

0.25 l of condensed milk;
5 g ground coffee.

Filler preparation:

Mix condensed milk with coffee.
You can even make cupcakes before they are baked. Using a spoon, place the mixture inside the cake.

A variant of such a filling is an independent filling of condensed milk. So if you don't like coffee, don't use it.

cherry filling

Ingredients:

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

Cooking process:

Wash the cherries and, if necessary, sort them out. Remove the bones with a special tool. Frozen berries should be completely thawed. The juice that stands out will also be needed.
Sprinkle the berries with sugar. You need to wait 30 minutes for the cherry to give juice. To obtain a homogeneous consistency, you can grind the berries with a blender to a puree state.
Discard starch with water.
Place the cherry in a container and put on fire. Heat until bubbles form.
Pour starch into the cherry, mix everything and cook until the mass thickens.
Remove from heat and let filling cool. After that, you can use it to fill cupcakes.

strawberry filling

In the composition of the filling:

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

How to make strawberry filler:

Sort through strawberries, freeing them from sepals and spoiled areas. Wash the berries and cut them into pieces. Place strawberries in a mixing bowl;
Squeeze the juice from the washed lemon.
Add juice to strawberries and grind everything with a blender.
Remove the oil from a cold place in advance and let it soften.
Break chicken eggs in a bowl, after washing them with soap.
Add sugar to the eggs and beat with a mixer.
Add butter to strawberry mixture. Again beat everything with a mixer.
Mix strawberries with eggs and put the resulting mixture on a small fire. Boil until a thick mass is obtained. The ideal strawberry filling for cupcakes should be similar in consistency to jam.

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

Interesting cupcakes for children with mastic

Nowadays, cupcakes are used quite often at all kinds of children's parties as sweet treats. They have become so popular because of their cute appearance, besides, they are convenient to eat, and if you add interesting and funny decorations, then 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 are ready in about 50 minutes. They have 404 calories.

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 send to the oven preheated to 180 degrees. Cupcakes will be ready in 15 minutes.

Decorating cupcakes with decorations:

Take the finished mastic and put it on a cutting board sprinkled with powdered sugar. Roll out a thin layer of fondant and cut out circles, the diameter of the finished cupcake.
In order for mastic circles to stick well on the surface of cupcakes, it is necessary to spread them with boiled condensed milk or ready-made cream.
Decorate all cupcakes with fondant circles.
Decorating the resulting base, you need to be guided by imagination. You can cut out muzzles of animals, butterflies, flowers from mastic.
Attach all elements to the base.
Figures are fastened to the base with water.

Cupcakes are the classic version of cupcakes. sweet stuffing, but some housewives prefer to make this dish a diner. In this case, unsweetened dough is prepared and stuffed with boiled quail eggs, cherry tomatoes, olives or pickled cucumber slices. Alternatively, you can add broccoli to the dough or cauliflower. These cupcakes will appeal to those who do not like sweets.

Carrot cupcakes stuffed with salted caramel

To prepare 10-12 servings, you need:

100 g flour;
1 chicken egg;
150 g fresh carrots;
100 g of sugar;
50 ml of yogurt. You can use ryazhenka; 12 teaspoons of salt; 1 spoon of baking powder; 12 spoons baking soda; 3 teaspoons of 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 ingredients thoroughly until the sugar is completely dissolved.
Add dry ingredients to the liquid mixture: soda, wheat flour, salt and baking powder. Stir until a uniform mass is formed.
Pour the batter into the molds, 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 taste. In this recipe, its basis is ryazhenka. Many housewives successfully practice the use of cream. Such caramel is more difficult to prepare than regular caramel, and it 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 fire. Cook over medium heat for the first 5 minutes, then reduce to low heat. Cook, stirring, until the mixture is Brown. It usually takes 15 minutes to make caramel. After removing it from the fire, it must be left to cool. The resulting foam should sink and the caramel will become even richer and darker. Take ready-made carrot cupcakes, stuff them with salted caramel and pour over syrup. You can decorate such cupcakes with berries or cream. You can also make indentations in cupcakes and fill them with caramel. So that the dessert does not become cloyingly sweet, you do not need to pour in a lot of toppings.

Potato cupcakes

Compound:

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

Cooking

First, take the eggs out of the refrigerator, beat them into a deep bowl, separate the whites from the yolks.
Add a pinch of salt to the proteins and mix thoroughly, beat with a mixer until peaks. Then gently add the yolks to the lush protein mass. Beat again at the lowest speed of the mixer.
Then pour soda and baking powder into the liquid mass.
Add pepper, salt, Provence herbs, nutmeg. Mix everything with a spatula.
Sift the wheat flour into the egg mass and gently knead a homogeneous dough.
Grind potatoes on a fine grater and add it to the dough.
Add 150 g of cream cheese to the resulting mass. Stir the dough, it will be heterogeneous.
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.
Transfer the cupcakes directly in the molds to a dish and let them stand to cool completely.
Decorate the base with cream with a confectionery syringe. That's it, snack cupcakes are ready.

The recipe for filling for cupcakes can be anything. There are no restrictions and everything depends only on your imagination and tastes.

What do I want to say? Cupcakes are pretty interesting view baking. Literally translated from English, this is “cup cake” (“cup” - cup, “cake” - cake). Why? Because, like a cake, a cupcake must necessarily have a filling, and be decorated with cream on top. It turns out such a small portioned cake, the size of a cup =) And I used to undeservedly underestimate them. Due to their small size, they bake very quickly, and the dough is cooked in minutes. And it's just a storehouse for endless experiments with flavors and toppings! And speaking of decoration...

But still, a little more theory. Previously, for me, “muffin” and “cupcake” were one and the same, i.e. little cupcake. I did not distinguish between them and did not 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, therefore dry and liquid ingredients are mixed at the very end and only slightly mixed with each other, due to which the dough rises very well during baking and the very convex “cap” is formed.

2) Muffins are never topped with cream and almost always have no toppings. Although additives in the form of berries, nuts, raisins, chocolate, etc. are allowed, but always before they are sent to the oven.

3) Still, a cupcake is a small cake and it is appropriate as a dessert, and a muffin is rather a morning meal and I would call it a “portion cupcake”.

But what I especially like about cupcakes is the dough: it turns out slightly moist and very soft throughout the life of this dessert. I must say, very short =) These cupcakes have a pleasant lemon flavor due to the addition of zest and a very tasty raspberry filling. Cream for decoration, as a rule, is made with the addition of a large amount of butter, but I don’t like an oily aftertaste, so I replaced it with mascarpone, you can also take Philadelphia cheese. The choice is yours. Most importantly, 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 1/2 lemon juice 1/2 lemon 1/2 tsp baking powder 1/4 tsp salt 1/4 tsp soda

Cooking:

From the indicated amount of ingredients, 11 cupcakes are obtained.

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

In a deep form, grind the sugar with the lemon zest so that it becomes slightly moist and begins to clump. This is necessary so that the sugar absorbs all the flavor of the lemon. Add the butter and beat with a mixer at medium speed until it turns white 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, mix. Reduce mixer speed to low and add dry ingredients and buttercream mixture alternately to butter. Break it down into three steps, with the dry ingredients always last. Mix the dough, but only until the moment when all the components are completely combined. Heat the oven to 180 C or 355 F.

Put 2 tbsp of dough into prepared paper cupcake molds. Forms must be 3/4 full. Place in oven to bake for 18-20 minutes or until toothpick tested. If it comes out dry, your cupcakes are ready!

Raspberry filling

Ingredients:

200 gr raspberries

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

Cooking:

Wash the raspberries, put them in a saucepan and sprinkle with sugar. Place over medium heat and, stirring occasionally, bring almost to a boil. When the first bubbles begin to appear, mix starch and water in a glass, mix and pour over 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 raspberries. Immediately put aside 2 tablespoons of the raspberry mixture in a separate bowl, for the cream.

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

Raspberry cream

Ingredients:

110 gr mascarpone

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

Cooking:

Whip the cream in a pre-chilled bowl until stiff, adding the 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 refrigerator until use. Transfer the cream to a piping bag fitted with a wide star tip and decorate the cupcakes with it. If desired, you can decorate them with fresh raspberries and halves of lemon circles. Store in refrigerator until serving. Enjoy!

Lush milk pancakes without yeast recipe

Preheat oven to 190°C. Divide paper cupcake liners into two standard 12-hole muffin pans. In each cell, evenly distribute 1 tbsp. l. crumbled cookies.
Crack the eggs into a small bowl.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy. Add the sugar and continue beating until it evenly blends into the butter. Stop the mixer, scrape off the sides of the bowl and continue beating on low speed. Start adding eggs one at a time, mixing thoroughly after each.
Once all the eggs have been mixed in, stop the mixer, scrape off the sides of the butter and mix thoroughly. Add vanilla paste and stir.
Then add the gluten-free mixture in three additions, alternating with the milk, stirring well after each addition. Stop the mixer if necessary to scrape the dough off the walls. And keep mixing on low speed.

Once you've mixed all the flour and milk into the batter, evenly fill two-thirds of the cupcake pan with it. Bake cupcakes for 14-16 minutes. The finished cupcakes should spring back slightly when pressed. Or test them for doneness by inserting a toothpick in the middle. She should come out clean.
Remove from oven and immediately place cupcakes on a wire rack to cool completely.
Using an apple corer or regular knife, cut out the center of each cupcake. Fill the cavity with 1 tbsp. l. raspberry jam and cover the cupcake with cheese cream. Drizzle some raspberry coulis on top.
Vanilla cheese cream
In the bowl of a stand mixer, combine cream cheese and butter and beat until soft and fluffy. Add powdered sugar and vanilla paste. Mix thoroughly on low speed, then increase mixer speed to moderately high. Whisk until light and airy.

Take a 45 cm long piping bag with a star tip and twist it near the tip so that the cream does not leak out. Grasp the bag over the nozzle with one hand and open the top edges by wrapping them over the same hand. Use a spoon to fill the bag with cream.
Raspberry coolie
Place the raspberries in a heavy bottomed saucepan and heat. Mix sugar and 3 tbsp. l. water and add to the raspberries. Bring the mixture to a boil so that all the sugar has dissolved. Cool and pour the raspberry mass into the bowl of a blender or food processor. Grind the berries and strain the coolies through a fine sieve.

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

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

Ingredients:

Cooking:

Raspberry filling

Ingredients:

200 gr raspberries

Cooking:

Raspberry cream

Ingredients:

110 gr mascarpone

Cooking:

egg (proteins) - 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

Table of 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.
cornstarch 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 cooking

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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 are lighter than regular ones cooked on whole eggs. And one more thing - cream for cupcakes can be made from any seasonal berries.

For the cupcake recipe you will need:

egg (proteins) - 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

Lush milk pancakes without yeast recipe

Classic! Raspberries and pistachios are the perfect combination! Delicious vanilla cupcake with a surprise in the form of a raspberry curd in the middle and a 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: Raspberry (fresh/frozen) 250 g
sugar 70 g
butter 60 g
yolks 4 pcs.
cornstarch 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 white mass. Add eggs one at a time, beating thoroughly each time. Sift the flour together with the baking powder and add to the butter-egg mixture in three stages, alternating with milk. Pour batter into molds and bake in preheated oven at 180C for about 20 minutes. Readiness to check 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 g of raspberry puree and brought it to a boil - the output should be 120 g. raspberry puree. Combine the yolks, sugar and starch and mix thoroughly, pour hot raspberry puree in a thin stream while continuing to beat. Return the whole mass to the saucepan, add the oil and cook over medium heat, stirring with a whisk until thickened. Don't boil! Once the curd has thickened, pour it into a container, cover with cling film in contact and refrigerate.

Step 3

In a saucepan, mix water with sugar and put on the stove. Bring syrup to 121C over medium heat. The main thing is not to interfere with 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 the pistachios and mix thoroughly so that all the pistachios are covered with syrup. Lay the pistachios on parchment paper and leave to cool. Place the caramelized pistachios and almond flour into the bowl of a food processor and grind as finely as your blender will allow. The main thing is that the nuts do not oil ahead of time. Gradually add vegetable oil and grind again. After 5-7 minutes, the mixture will begin to gather into a lump and turn into an almost homogeneous paste. Transfer the prepared pistachio paste to a container and store in the refrigerator.

Step 4

Take the most delicious room temperature butter 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 fluffy mass. Whisking constantly, add chilled cream cheese, pistachio paste and vanilla extract little by little. And beat for a couple more minutes until completely combined. Transfer the cream to a piping bag fitted with a star tip.

Step 5

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

Step 6

Fill the center of the cake with raspberry curd using a teaspoon.

Step 7

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

Difficulty of cooking

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

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What do I want to say? Cupcakes are quite an interesting type of baking. Literally translated from English, this is “cup cake” (“cup” - cup, “cake” - cake). Why? Because, like a cake, a cupcake must necessarily have a filling, and be decorated with cream on top. It turns out such a small portioned cake, the size of a cup =) And I used to undeservedly underestimate them. Due to their small size, they bake very quickly, and the dough is cooked in minutes. And it's just a storehouse for endless experiments with flavors and toppings! And speaking of decoration...

3) Still, a cupcake is a small cake and it is appropriate as a dessert, and a muffin is rather a morning meal and I would call it a “portion cupcake”.

Ingredients:

115g unsalted butter (room temperature)

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

Cooking:

From the indicated amount of ingredients, 11 cupcakes are obtained.

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

Put 2 tbsp of dough into prepared paper cupcake molds. Forms must be 3/4 full. Place in oven to bake for 18-20 minutes or until toothpick tested. If it comes out dry, your cupcakes are ready!

Raspberry filling

Ingredients:

200 gr raspberries

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

Cooking:

Raspberry cream

Ingredients:

110 gr mascarpone

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

Cooking:

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

Lemon raspberry cupcakes June 25th, 2013

What do I want to say? Cupcakes are quite an interesting type of baking. Literally translated from English, this is "cup cake" ("cup" - cup, "cake" - cake). Why? Because, like a cake, a cupcake must necessarily have a filling, and be decorated with cream on top. It turns out such a small portioned cake, the size of a cup =) And I used to undeservedly underestimate them. Due to their small size, they bake very quickly, and the dough is cooked in minutes. And it's just a storehouse for endless experiments with flavors and toppings! And speaking of decoration...
But still, a little more theory. Previously, for me, "muffin" and "cupcake" were one and the same, i.e. little cupcake. I did not distinguish between them and did not 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, therefore dry and liquid ingredients are mixed at the very end and only slightly mixed with each other, due to which the dough rises very well during baking and the very convex “cap” is formed.
2) Muffins are never topped with cream and almost always have no toppings. Although additives in the form of berries, nuts, raisins, chocolate, etc. are allowed, but always before they are sent to the oven.
3) Still, a cupcake is a small cake and it is appropriate as a dessert, and a muffin is rather a morning meal and I would call it a "portion cake".
But what I especially like about cupcakes is the dough: it turns out slightly moist and very soft throughout the life of this dessert. I must say, very short =) These cupcakes have a pleasant lemon flavor due to the addition of zest and a very tasty raspberry filling. Cream for decoration, as a rule, is made with the addition of a large amount of butter, but I do not like the oily taste, so I replaced it with mascarpone, you can also take Philadelphia cheese. The choice is yours. Most importantly, try it! ;)

Ingredients:

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

Cooking:

From the indicated amount of ingredients, 11 cupcakes are obtained.

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

Put 2 tbsp of dough into prepared paper cupcake molds. Forms must be 3/4 full. Place in oven to bake for 18-20 minutes or until toothpick tested. If it comes out dry, your cupcakes are ready!

Raspberry filling

Ingredients:

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

Cooking:

Raspberry cream

Ingredients:

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

Cooking:

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

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Compound:

Cooking

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Raspberry coolie

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Difficulty of cooking

INGREDIENTS

STEP-BY-STEP COOKING RECIPE

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Difficulty of cooking

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

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