Cupcakes with cream: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The idea of cupcakes is not to take any cake batter and pour it into a mold and bake it. Everything here is complicated and simple at the same time. They differ from other desserts in their most delicate and friable dough. And the paper basket helps it to keep its shape, not to dry out, not to crumble and delight us with a unique texture.

This characteristic can only be achieved by following a simple manipulation - do not let the flour combine with liquids too early and knead the dough not with a mixer, but with a silicone spatula.

Therefore, if you think that by preparing the dough for cakes and pouring it into a paper basket, you will get cupcakes, you are very much mistaken. The result will be called "little cake". And he will be as far from the right idea as the Earth is from the Sun.

Do you want to know all the secrets and subtleties of the popular American dessert? Then prepare a notebook, a pen and a good mood!

Red Velvet

Behind this name is a delicate and slightly crumbly texture of the dough, a light chocolate aftertaste and a juicy bright color.

Wewe offer you a completely different recipe - cupcakes with cream, step by step, with a photo - so that you can feel the difference. So let's go:

1. Before combine all dry ingredients. Please note that alkalized cocoa must be used, otherwise there will be no chocolate flavor.
2. In the second bowl, combine butter, kefir and exactly 70 g of eggs (this is important). Add enough red dye to the mixture so that the final color satisfies you. You need to mix with a blender or mixer, as there are a lot of fats that need help to combine with kefir.
3. So, we have 2 bowls: dry ingredients in one, liquid ingredients in the other. We recommend connecting them with a silicone spatula. Important: add all dry ingredients at once, not in stages.
4. The resulting beautiful and bright dough is baked at 175 g. After 10-12 minutes, we check the readiness every minute. It is enough to slightly press on the top of the head, if it springs, then it's ready. We shift into a cramped container, close and wait until the cupcakes have completely cooled down.

Cream recipe:

1. Curd cheese must be very cold - this is important!
2. Cut chilled butter (180g) into large chunks. Add powdered sugar (150 g) and vanilla extract (optional).
3. Beat ingredients until smooth paste. The process is long, so don't expect instant results.
4. Add cream cheese (450g) and stir until smooth.

The final touch is left. Pay attention to the recipe with a photo (step by step): cupcakes with cream have a veryhigh hat. If you do not like this design, then you can make it a little lower and decorate it with red berries.

Note to housewives:

• "Red Velvet" can be stored in the refrigerator for 2-3 days, and if with cream, then a maximum of two days. Also, the cooled dessert can be put in the freezer, and then put on caps and sent to the refrigerator to thaw.
• The color will be saturated only if you add the right amount of dye. Therefore, if you have already decided to cook according to this recipe, then do not skimp. And one more thing: do not think to deceive the system, no natural dye is able to give such a rich and juicy color

Tiramisu cupcakes

As many confectioners admit, they started their confectionery adventures with this Italian dessert. And as often happens with classics - the more popular, the more cooking options. But tiramisu has a drawback - it is difficult to treat them. Well, you won’t carry dessert to friends or relatives in a container or in a bowl! Fortunately, there is a solution - to prepare the most delicate cupcakes with mascarpone cream. Let's call the recipe "a la tiramisu". Sounds good, doesn't it?

Preparing the dough:

1. In one bowl mix all dry ingredients: baking powder, flour and s alt. In another, combine milk with butter. Send to the microwave oven. The butter will melt, but the mixture will be uneven. Stir and set aside.
2. In a heat-resistant bowl, combine sugar with yolks and eggsand send to the water bath. Whisk until sugar dissolves. Remove from heat, but continue beating for another 5 minutes. As a result, the egg mass should turn out pale and fluffy.
3. Stir dry ingredients in 2-3 steps. And then 3-4 tbsp. l. add the dough to the butter mixture, mix and add in the main mass.
4. Bake at 160°C for 20 minutes.

While our cupcakes are baking, let's get on with the syrup. To do this, prepare 100 ml of hot strong coffee with the addition of 40 g of sugar. Pour in 20 ml of alcohol (preferably cognac) and stir. Saturate cooked and cooled cupcakes with it using a brush. Lubricate the top and wait a couple of minutes. Repeat 4 times.

The base is ready, now let's move on to the next step. Cupcakes with cheese cream, according to the recipe (see photo below) should have a high "cap". Therefore, we need more mascarpone.

So, in a cold bowl and cold beaters of the mixer (this is important), whip the cream. Start the process at the lowest speed. It will seem to you that nothing is happening and they are all the same liquid. But literally after 5 minutes they will quickly thicken, and textured waves form on the surface. Here the main thing is not to get carried away, as the cream can quickly curdle.

In a separate bowl, beat the mascarpone with the powdered sugar. Add the cream and use a spatula to stir the cream in a circular motion. Transfer the mixture to a pastry bag and start decorating.

So, what do cupcakes with cheese cream prepared according to this recipe taste like (photo is presentedbelow)? The most delicate biscuit - a tick, the melting taste of butter cream - is there, and that delicious coffee-alcohol flavor and aroma is in place!

The resulting dessert is good because it is difficult to find the line between dough and decor. You will feel an ensemble of textures and tastes in one form, where nothing stands out, let alone gets lost. Perhaps this is one of the reasons why you should cook a mini tiramisu.

How about a banana-raspberry dessert?

Don't be intimidated by the amount of ingredients in the photo recipe. Cupcakes with curd cream with the addition of red berries seem complicated at first glance, but by and large the products are quite affordable and always at hand. By the way, it is advisable to keep bananas for a couple of days in a dark place so that they overripe and become soft.

So let's get started:

1. Mash bananas like mashed potatoes.
2. Combine butter and sugar until smooth.
3. Add liquid ingredients to the previous mass, including bananas and eggs.
4. In a separate bowl, mix with s alt, flour and baking powder. Add them to the liquid mixture.
5. Pour the dough into molds. Only not 3/4, as usual, but completely. Bake for 10-15 minutes at 170 g.

While the cupcakes are being prepared, let's make the cream. To do this, mix soft butter with powder and very cold curd cheese at a high mixer speed. Set aside. Punch with a blender. Add a few teaspoons to the cream, and use the rest inas a filling.

Use a spoon to scoop out the center of the dessert and pour over the berry filler. Top with cream using any convenient nozzle.

Classic

Now we will learn how to make classic and very simple cupcakes with curd cream. The recipe looks like this:

1. Room t butter (100 g) beat until fluffy with sugar (150 g) and add eggs (2 pcs.) one at a time.
2. Pour in milk (1/2 cup, not cold) and mix well.
3. In a separate bowl, combine all dry ingredients: flour (300 g), baking powder and vanillin (1 tsp each); and gradually enter into the bulk.
4. Add chopped chocolate (100g). It can be bitter, white or milky depending on your taste preferences.
5. Distribute the dough into molds, filling 2/3 of the volume. Bake for 30 minutes at 190 oC.

While the dessert is cooling, let's make the cream. To do this, take any curd cheese (250 g) and beat it with powdered sugar (80 g). The amount of the last ingredient may vary - it all depends on your taste preferences. The finished cream must be covered with cling film in contact and sent to the refrigerator for half an hour.

After 30 minutes, you can proceed to the final stage of the recipe. Cupcakes with cottage cheese cream can be decorated with berries, mint leaves or simply sprinkled with powder.

Dedicated to chocolate lovers

A huge plus of the dessert is that even after a few days (if stored in an airtight container) itretain its tenderness and even become a little wet. So, in order not to be unfounded, we start preparing chocolate cupcakes with cream.

Recipe:

1. Melt the butter first. To do this, transfer it to a deep bowl and send it to the microwave oven for 20-40 seconds.
2. In another bowl, mix all dry ingredients.
3. In a third bowl, beat the yogurt with the egg.
4. Combine dry ingredients with liquid.
5. Bake the finished dough for 15-20 minutes at 175 g.

Preparing the cream, let's start with butter, which should be very soft and at room temperature. We beat it for about 5 minutes. This time is quite enough to increase in volume and saturate with oxygen. Now in 3 stages we introduce powder and cocoa. The mixture will seem thick each time, as it should.

Melt chocolate in any convenient way. Cool slightly and send to the main mass, and at the end add coffee and mix. Cream is ready! Now it needs to be sent to the refrigerator for 20 minutes so that it stabilizes and settles better on our cupcakes.

Snack cupcakes

And now let's share an unusual recipe for cupcakes with cream cheese cream. For cooking, you will need the following list of ingredients:

Detailed step by step process is shown in the following video:

Cupcakes with cream cheese: photo recipe step by step

Thanks to the ingredients that make up the basis of the dough, your dessert will turn out to be very moist, crumbly and incredibly juicy. Without caps, they can stand in the openair for a day or two, which is very convenient. You can prepare the cream in batches and not be afraid that the cupcakes will dry out.

As for the taste, it is very bright. Carrots are practically not felt here (in the usual sense), so do not be afraid.

Now that the little introduction is done, let's start making the cream cheese cupcakes.

Recipe:

1. To begin with, we note that 400 g is the weight of carrots already peeled and grated on a coarse grater. Be sure to squeeze the juice. We don't need him. Add 3 eggs, butter, yogurt, sugar and pineapple pieces to it. Now mix everything thoroughly. Now add dried berries. They can be replaced with raisins, and if you want more texture, then add 100 g of chopped nuts to the list.
2. As usual, combine all the dry ingredients in a separate bowl and send them to the carrot mixture.
3. The dough is ready. Now distribute it among the molds (3/4) and bake at 160C for 15 to 25 minutes. When ready, take it out of the oven, send it to the wire rack and wait until the cupcakes have completely cooled down.

The recipe for cream cheese with white (boiled) condensed milk is quite simple. To do this, beat the cream cheese and add condensed milk to it. Next, you need to beat the cream until a homogeneous consistency is obtained. Be sure to refrigerate before use.

You can also make another version of cream cheese:

1. Take one orange, grate the zest. Next, peel and remove the whitish skin from the slices. Grind with a blender and rub through a sieve.
2. Add to the resulting pureezest.
3. In a separate bowl, beat 500 g of cream cheese and combine with citrus mixture.
4. In another bowl, beat icing powder (to taste) with 100ml 33% cream until fluffy.
5. Gently combine the contents of the two bowls and refrigerate to chill.

Strawberry cupcakes with protein cream: recipe with photo

Here you can use any berries - currants, blueberries, raspberries, strawberries. However, the strawberry season will soon come, so she will be the main character of our dessert.

But first, let's start preparing the cream. To do this, we need to pour 200 g of sugar into the pan and pour 100 ml of water into it. Whisk 4 egg whites at the same time. Bring the syrup to a boil and cook over medium heat until "ball test". How to understand that he is ready? To do this, take a plate and pour cold water into it. Drop a little syrup, and then try to roll a ball out of it. Happened? So everything is ready.

By this point, our proteins have already increased several times. Therefore, without stopping whipping, pour in the syrup in a thin stream and continue the process until the mass has completely cooled. Custard protein cream is ready. We send it to the refrigerator and start preparing the dough.

Protein Cream Cupcake Recipe:

1. Start, as always, by combining the dry ingredients. It is advisable to sift them together to make our dessert airy and tender.
2. In a mixer bowl, beat eggs until smooth, add sugar, zest, vanilla extract,melted butter and citrus juice. Our goal is to achieve complete dissolution of sugar.
3. Next, we introduce the prepared dry ingredients in parts. We do it according to the following scheme: dry mixture - half of the milk - dry mixture - the rest of the milk - dry mixture.
4. Knead the dough for a long time is not necessary. The main thing is to achieve uniformity.
5. Spread into molds, then spread the sliced strawberries and bake at 175 oC for about 20 minutes.

Decorate the cooled dessert with cream, decorate with fresh berries and serve.

Lemon Bliss

Agree that in the summer heat you don’t want any too dense desserts at all. But the cupcakes presented in this recipe with filling and lemon juice and curd cream will be just right, even when the temperature rises to +30 ° C outside.

Step-by-step cooking process:

1. So, let's start by mixing the baking powder and flour well. Do not be lazy, because at this stage it is important to carefully combine the dry ingredients. Use a whisk, but rather a mixer.
2. In a separate bowl, combine sugar with room temperature butter. Please note that as a result of whipping, the last ingredient should have the consistency of a thick liquid mass. So the butter will quickly combine with sugar, and the dough will turn out incredibly tender. Beat for at least three minutes.
3. Beat the eggs one by one. Be sure to stir the dough well each time.
4. Send yogurt or sour cream there. If you are using the latestoption, then take the average fat content. After the introduction of yogurt, the dough will become much softer. Therefore, it is the turn of juice and lemon zest.
5. Finish with the dry mix. Visually divide the flour into 3 parts: add a third - mix. And so two more times.
6. Put the finished dough on paper baskets laid in a mold. Bake at 160-170° for no more than 20-25 minutes. As soon as a light crust forms on the surface, immediately remove from the oven and transfer to a cooling rack.

Kurd is a kind of custard made from fruit juice. The filling is dense, and after standing for some time in the refrigerator, it acquires a good structure for further use.

Process:

1. Grate the zest on a fine grater. Squeeze out the juice using this trick: put the citruses in the microwave for 15 seconds. This way you will get a lot more liquid.
2. Combine sugar, butter, yolks, juice and zest in a saucepan. Heat the mixture over medium heat, stirring constantly.
3. Gradually, our mixture will begin to thicken, and large bubbles will form on its surface. At this point, remove the saucepan from the heat and strain the contents through a sieve. Here it is important for us to get rid of lumps of eggs and zest.
4. Pour the finished Kurd into jars, cover with film in contact (to touch the surface) and refrigerate.

The filling is ready. Therefore, we proceed to the final stage of the recipe. Cupcakes with cream inside will be decorated with Swiss meringue. To do this, take the proteins and combine them in a heat-resistantbowl with sugar, water, lemon juice and corn syrup. Next, build a water bath. Remember that the bottom of the pot should not touch the boiling liquid. Start beating the mixture on the lowest speed of the mixer until the sugar has melted. Only then increase the speed and continue the process for another 5 minutes. As a result, your mass should increase at least 3 times, become glossy, white and acquire a very dense texture. Remove the bowl and place it on the table. Continue whisking for another minute. During this time, the meringue will cool and become even more dense.

Finally, we got to the final step of the cream cupcake recipe. Now it remains only to fill our dessert with Kurd. Use a special cutter that can be bought at any pastry shop. The principle of working with it is simple: set exactly in the center and press. He will carefully take out the middle and make room for the Kurd. Now transfer the meringue to a piping bag and start decorating the lemon desserts.

Helpful tips

You can experiment endlessly and a lot with cream cupcake recipes. Choose different ingredients, look for suitable toppings and combine your favorite colors. However, in no case should you forget about the rules of cooking.

We've put together a quick guide to help you achieve the perfect dessert texture.

1. Crockery

Before starting work, prepare in advance a baking sheet, special dishes and molds for baking portioned cupcakes. For miniature cakes, it is not necessary to grease at all.oil dishes. Don't worry, there's enough fat in the dough so nothing will stick

2. Ingredients

The American dessert has become so popular that an incredible number of cupcake recipes have already been invented: with cream, with filling, with chocolate ganache, with fruits, with candied fruit, etc. When cooking, you can experiment with anything, but not with a list of ingredients. Observe all proportions as accurately as possible and take exactly the indicated amount, and not "by eye". Otherwise, you risk getting not the most delicious result

3. Kneading

Confectioners have not yet come up with universal advice that could suggest how to properly mix the ingredients. Some recipes suggest whipping the mass with a mixer, others recommend letting the dough brew in the cold. It all depends on what result you expect. For example, if you plan to decorate the finished dessert with whipped cream and use fresh fruit as decoration, then ideally the texture of the cupcakes should be airy and soft - so it’s better to beat the ingredients not by hand, but with a mixer

4. Working with the form

Not only kneading is important, but also the correct distribution of the dough. There is no difficulty in this matter, but not everyone does it the way it should. So, the finished dough should fill only 3/4 of the form. The fact is that during the baking process, the mass will be evenly distributed and rise. It is most convenient to do this with a regular tablespoon. If we ignore the rule, then the dough will spill out of the mold, and our cupcakes will not look the most attractive

5. Double the fun

Show originality and imagination in the preparation of dessert. But do not use several types of decor at once, which will not harmonize in taste with the main ingredients of the recipe. Cupcakes with filling inside and cream can be decorated with fresh berries, caramel, marmalade, marshmallows, chocolate, etc. Believe me, you will get much more pleasure from one but understandable taste than from a mix of various sweets that you could find in your kitchen

6. Time

Timing is the key to perfect texture. Cakes that are overcooked in the oven will lose their flavor as they become dry. Therefore, age the dessert for as long as indicated in the recipe

7. Submission

As soon as your dessert leaves the oven, don't forget to cool it down. It is better to do this on a special grill. If one is not available, any cold surface will do. As a rule, cupcakes cool down in just 25-30 minutes

8. Finishing touch

To get a work of confectionery art, it is not enough to follow the recipe step by step. Cupcakes with cream are not limited to cream alone. Use fresh berries, fruits or miniature sweets. For example, chocolate chips, chopped nuts, dragees and whatever your heart desires

Try to match the finishing decor in a contrasting color to match your dessert. Then your miniature cakes will turn out not only appetizing, but also attractive.

Cook with pleasure and do not forget to use your imagination and experiment!