What cupcakes are made. Vanilla cupcakes. Fancy carrot cupcakes

Some people think that a cupcake is a muffin that is baked right in the cup. It also happens, but today, by cupcakes, we mean airy cakes with pretty creamy caps of different colors.
The size of such desserts is the size of a tiny coffee cup, so they are called in English: "cap". Recipes for cupcakes are varied and on the Internet there are an unimaginable number of options for their preparation, and one master class is not like another. Now let's talk about the most interesting and delicious ones.

Unchanging classic

Cupcakes are pastries from the category of those, the ingredients for which are always in the kitchen cupboard. It is easy and simple to prepare them at home. Maybe that's why they've become so popular lately.

Necessary products

In order to prepare cupcakes according to the classic recipe, we need:

• 100 g butter
• 200 g flour
• 150 g sugar
• 2 eggs
• 120 ml milk
• 1, 5 tsp baking powder or soda
• some salt and vanilla to taste.

The trick: in order for the cakes to turn out fluffy, all the ingredients for the dough must be at room temperature!

We will decorate the dessert with protein-custard, for this, prepare:

• Egg whites - 2 pcs.
• Sugar - 130 g.
• Vanilla extract - 1/4 tsp
• Lemon juice - 1/2 tsp

If you want to make your hats colorful, you need food coloring. I like to use Americolor (gel), just one drop is enough to get the color.

Classic cupcakes: master class

1. Turn on the oven at 180 C.
2. Begin making the dough by whisking well the soft butter and sugar. The mass should turn out to be airy and lush.
3. Add eggs, salt and vanilla to a cup. Whisk thoroughly.
4. Pour in milk, add baking powder and flour. Mix everything until smooth. Follow the recipe and do not overdo it with flour, or the baked goods will not rise properly.
5. Now you can pour the dough into molds (fill no more than 2/3 of the mold volume) and put in a hot oven.

The cupcakes are baked for about 30 minutes and can be checked with a wooden stick.

Delicious and aromatic you will like no less cupcakes, take note of the recipe!

1. In order to prepare the cream, you need to separate the whites from the yolks.
2. In a small metal cup, mix the proteins with sugar, vanilla extract and keep the mixture in a water bath until the sugar is completely dissolved (just a couple of minutes). In this case, the mixture must be constantly stirred.
3. Add lemon juice to the proteins and beat the mixture until snow-white peaks.
4. Divide the cream by the number of flowers, add food coloring and put everything in the refrigerator for an hour.
5. Remove the prepared cupcakes from the oven, cover with a towel and let cool slightly.
6. Decorate the dessert with a pastry bag and curly nozzles.

Assorted cupcake: colorful variations

There are many cupcake recipes for every taste and wallet. Let's get acquainted with the most popular options that you can easily cook with your own hands.

Chocolate

It differs from the classic only in that in the dough, 30 g of flour should be replaced with cocoa powder. But the cream will be different. For it you will need:

• 150 g sugar (powdered sugar can be used)
• 100 g butter
• 35 g cocoa

Beat the sugar well with butter, cocoa powder. Mix everything thoroughly to make the cream smooth and shiny.

Chocolate cupcakes from the oven:

You can also sprinkle chocolate chips on the creamy tops of the baked cupcakes.

Merry orange

Prepare the dough according to the standard recipe, but add the zest and juice of two large oranges.
As a cream, you can use cream cheese based on Mascarpone curd cheese, which is given below, in the recipe for curd cupcakes, but add 1-2 drops of gel dye to the cream for color, decorate with multi-colored pastry sprinkles or small candies like M & M's.

With boiled condensed milk

I wonder if the American, from whose country the recipe for this dessert came to us, will be surprised by trying a cupcake with boiled condensed milk. Such a delicacy is hardly prepared in any other country besides Russia.
Add about 20 g of cocoa to the cupcake batter for a beautiful color. And the recipe for the cream has long been known to every Russian mistress: beat a can of condensed milk with a pack of butter.

You can reduce the amount of sugar in the dough so that your delicacy does not turn out sugary-sweet.

Curd

Baking with cottage cheese is not only healthy, but also more tender. For cottage cheese cupcakes, add 130 g of cottage cheese to the classic dough. Choose a product that is not very fatty, or completely fat-free, as there is enough oil in the recipe.

The cream will be exquisite, you will need:

• 300 g mascarpone cheese
• 100 g butter
• 100 g icing sugar

Beat the mascarpone with powder and butter, and put it in the refrigerator for a while. Dessert with such a cream instantly melts in your mouth.

- in this article I have collected all the recipes for creams that are perfect for cupcakes.

Carrot

Baking with carrots is not always perceived with a bang. The carrot flavor beats off the aroma of the dish itself and few people like it, but carrot cupcakes are an appetizing exception to the general rule. This recipe differs from the classic one not only in cream, but also in the composition of the dough, therefore there is a separate master class for it.

Necessary products

For the test, you will need:

• 3 eggs
• 350 ml. vegetable oil (it is important that it is odorless)
• 40 ml. yoghurt without sweeteners
• 400 g sugar
• 400 g carrots
• 50 g finely chopped pineapples
• 100 g dried fruits
• 100 g of nuts
• 440 g flour
• 2 teaspoons baking powder
• Cinnamon, ginger to taste

Pineapples can be used both fresh and canned. They can also be replaced with apricots or peaches.

For the cream:

• 350 g of curd cheese
• 120 g butter
• 100 g icing sugar
• Vanilla to taste

Cooking the sun on a plate

Carrot cupcakes are different from the classic ones. The recipe contains some ingredients that were never found in simple cakes. But the cooking process itself is simple.

• Turn on the oven at 160 C.
• Peel and grate the carrots. Squeeze the juice, we only need the pulp.
• Drive three eggs, yogurt, vegetable oil, sugar, dried fruits, nuts and pineapples into the carrots. Mix everything thoroughly.
• Add baking powder and seasonings to taste to the mixture, and then add flour according to the recipe.
• Stir the dough and pour into molds.
• The tins should be no more than ¾ full as cupcakes rise well in the oven.
• You need to bake the dessert for 20-25 minutes.
• To make a cream for carrot cupcakes, you need to whip soft butter, add very cold curd cheese, sugar and vanilla extract. You can mix in food coloring.
• Decorate the finished cupcakes with cream and sprinkle with brown sugar.

Cupcakes are a simple and tasty dessert that is easy to prepare and a pleasure to taste. Such cakes will be a great addition to regular tea drinking, and thanks to the variety of recipes, this pastry will not bore your household for a long time.
I have recorded a video recipe for you on how to make vanilla cupcakes with cream cheese. Hope you enjoy it!

I would be happy to answer all questions about the recipe. Share the pictures of the cupcakes you make!
When adding a photo to Instagram, include the #pirogeevo or #pirogeevo tag so that I can find photos of your cupcakes on the network and admire them. I will be very pleased!

In contact with

Often, only the best ingredients are used in cupcakes (remember from the English Cupcake - a cupcake - the size of a cup), so they taste as good as they look. Indeed, the culinary fame of the cupcake began precisely because of the appearance of the small cakes.

Despite the fact that the cupcake is baked in muffin tins, it does not look like the latter. For classic cupcakes, the dough is kneaded using the Beating Butter Method: we start by beating the butter with sugar, gradually adding all the other ingredients. This means that the texture of the cupcake is softer than that of the muffin.

Let me remind you about the main difference between cupcakes - a cream cap. Classic, these are oil or protein-oil creams. Color? Your beloved! It will even be better if the "hats" are of different colors. Remember, the brighter you decorate the cupcakes, the less they will "live".

Designers are sometimes involved in decorating cupcakes, and it is common for an American hostess to travel to a neighboring state if someone says that they have made cupcakes of wondrous beauty.

In general, fantasize and be surprised!

More than a year ago, a record of cupcakes with butter cream appeared in my cookbook, which I saw on some website, but I don’t remember the one on which one and the address in my notebook was not preserved. But the recipe itself was not very good, I had to bring it to mind, constantly playing with the proportions of the ingredients. We performed the current version of the small cupcakes at the SWEET WEEKEND Festival. I post it.

A delicate cupcake recipe perfect for kids, weddings or birthday parties. Cupcakes can be made with chocolate, banana, butter cream or mastic. There are a lot of cupcake options. This step-by-step photo cupcake recipe can be the go-to for you.

The amount of food below will make 46-48 small cupcakes, 14-16 medium cupcakes. It is difficult to say exactly which molds I use, the packaging was thrown away a long time ago, but it was written on it that these are molds for cupcakes.

The dough is prepared very quickly, the muffins are baked too quickly, but they become softer and tastier if you apply cream on them and send them to rest for 8 hours in the refrigerator.

For cupcakes you will need (a 250 ml glass was used):
All ingredients should be at room temperature.

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

In a saucepan or deep bowl, use a whisk or fork to combine the sugar, egg, vanilla sugar, sour cream and milk. Then add the slightly cooled melted butter and mix well again.

Combine flour, baking powder, baking soda and salt in a separate bowl. mix.

Then we sift the flour mixture through a sieve into the pan with the milk mixture. Knead well with a whisk until smooth. Better yet, let the dough rest a little at room temperature for about 15 minutes.

Put the dough into molds with a teaspoon (I have silicone molds, but I also use paper molds, which I put in silicone ones) by 2/3. But the photo shows that there is a lot of dough, it happened due to my oversight with one batch of 12 pieces when I cooked them for Halloween (by the way, I have only 12 molds).

Put the muffins on a baking sheet and put them in the oven, preheated to 180 degrees. They will bake for about 9-13 minutes (for larger muffins, increase the baking time to 13-18 minutes). Ovens are different for everyone, so I give universal advice to make the cupcakes tender and not dry.
Watch the muffins after the 8th minute (for larger muffins, check after the 10th minute) they are in the oven. Check them for readiness with toothpicks, stick them in and if they come out dry, remove immediately. Cupcakes should be white, if they start to “gilded”, then they are already drying.

This is how they look in their paper molds.

And these are slender rows of two hundred cupcakes that we prepared for the SWEET WEEKEND Festival. After the first hundred, they became more beautiful and smoother :)

I don’t even know how to make you see the link to the cream. Well, really, I'm already tired of the question "Where is the cream?"

GENTLE CAPCAKES

Ingredients:

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

Preparation:

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

Put the dough into molds with a teaspoon (I have silicone molds, but I also use paper molds, which I put in silicone ones) by 2/3. Put the muffins on a baking sheet and put them in the oven, preheated to 180 degrees. They will be baked for about 9-13 minutes.

Ovens are different for everyone, so here's my one-size-fits-all advice to keep the cupcakes tender and dry. Watch the cupcakes after 8 minutes in the oven. Check them for readiness with toothpicks, stick them in and if they come out dry, remove immediately. Cupcakes should be white, if they start to “gilded”, then they are already drying.

Butter cream for cupcakes

Ingredients:

For the cream you need:
● 1.5 cups powdered sugar
● One hundred grams of very soft butter
● 1-2 tbsp. 20% or 10% cream
● Half tsp. vanilla sugar

Preparation:

According to the recipe for the cream, you just need to beat all the products, BUT. To make the cream, really, tender and soft, you need to do this: Beat the butter until white at medium speed with a mixer., Sift the powdered sugar into the butter (this must be done so that the powdered sugar often comes with lumps that cannot be interrupted by the mixer) and they will get in the way).

Now add vanilla sugar and cream

Beat with a mixer for several minutes until our mixture acquires the consistency of a cream, airy and pleasant. The finished cream can be dyed with cocoa or dyes, I do not recommend adding syrups, because of them the structure of the cream will change and it may flow, stratify.

You need to apply the cream on cooled cupcakes, otherwise it will not just flow, but the water will separate and it will look disgusting.

ORANGE CAPCAKES WITH CHOCOLATE

Ingredients:

For the test:

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

For butter cream

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

Preparation:

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

Advice. The dough can be prepared without using a food processor. To do this, grind the flour with baking powder, sugar and a pinch of salt (or chop with a large knife) with softened butter in a bowl or on a large cutting board.

Pour milk into the dough in 2-3 doses and mix. Beat in the eggs and stir in the dough. Advice. At this point, you can add vanilla extract to the dough. If vanilla extract is not available, you can substitute vanilla sugar for some of the recipe sugar.

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

Remove the prepared cupcakes from the oven and cool.

Prepare butter cream in condensed milk. Beat softened butter with a mixer until fluffy. Without stopping whipping, add condensed milk in small portions. Then add powdered sugar and beat the cream until smooth, at medium mixer speed.

In 2-3 doses, pour in orange juice, add vanilla extract and beat the cream well. If desired, the cream can be tinted with food colors. Decorate the cupcakes with butter cream using a pastry bag ("star" attachment) and sprinkle with colored pastry sprinkles.

HOME CAPCAKES "RAINBOW"

Ingredients:

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

Preparation:

Heat the oven to 180 degrees. Whisk in egg whites, milk and vanillin. Whisk. Stir in flour and sugar. Combine flour, sugar and softened butter. Add egg and milk mixture and mix until smooth. Add confetti. Spread the dough over all the tins, half full. Bake for about 20 minutes. Cover the cooled cupcake with a creamy icing

CHOCOLATE CAPCAKES

Ingredients:

For the test:

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

For the cream:

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

Preparation:

Combine butter, cocoa, sugar and milk. Stir and bring to a boil. Remove the hot mixture from heat and allow to cool. When cooled, add a glass of flour, baking powder and 2 eggs. Mix all the ingredients thoroughly.

Insert paper cups into round muffin tins and fill 2/3 with the resulting mass.
Bake in a hot oven at 200C for 15 minutes. During the baking of the cupcakes, prepare a cream to decorate the top of the cake. To do this, mix sour cream, cocoa, sugar and butter.

Bring to a boil and cool until the cream is thick enough. You need to decorate with cream only a cooled cupcake. Sprinkle the top with cream with nuts, small candies or multi-colored dusting.

CAPCAKES "RED VELVET"

Ingredients:

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

For the cream:

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

Preparation:

Line the muffin molds with paper inserts. Preheat the oven to 180 degrees. Sift flour, baking soda, salt and cocoa powder into a bowl, mix. In another bowl, whisk butter, sugar, vanilla sugar, add the egg and stir well again, but do not beat very much. Mix kefir with dye, add vinegar.

Use the dye as written in the instructions, if the dye needs to be diluted in water, then dilute it in a very small amount of liquid and add to kefir.
Add the kefir mixture to the butter and egg mixture, mix.

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

CHOCOLATE CAPCAKES WITH CREAM CHEESE

Ingredients:

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

For the creamy filling:

● 227 grams of cream cheese such as Philadelphia, Almeta or another brand
● 65 grams of sugar (ground in a blender to avoid large grains)
● 1 large egg (room temperature)
● A level teaspoon of vanilla sugar

Preparation:

First, prepare a 12-piece muffin pan by greasing it with oil or inserting paper muffin liners into it. Preheat the oven to 177 ° C. Dough preparation: Sift flour, sugar, cocoa, baking soda, vanilla sugar and salt into a large bowl. In a separate bowl, combine water, oil, and vinegar. In the sifted flour mass, make a hole and pour a liquid mixture of water, oil and vinegar there. Mix all this with a whisk or spatula until smooth.

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

So, as I already wrote, on top of each cupcake you need to distribute the creamy filling for 12 cupcakes, then put it in the oven to bake for 18-25 minutes at 177 ° C until tender (look at your oven). Make a test for the readiness of the dough with a wooden skewer, if you stick the skewer into the dough, then it should come out dry.

Since the creamy mass is poured in the middle of the cupcakes and it will be hot and liquid, you need to stick the skewer along the edges of the dough, sticking it deep into the middle of the dough. Remove the cupcakes from the mold and let cool completely on the wire rack.

You will be interested in:

CAPCAKES

Ingredients:

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

Preparation:

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

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

For the cream:

● One hundred and forty grams of curd cheese (standard Hochland pack)
● 100-120 grams of butter
● powdered sugar to taste
● various additives at will (50 grams of any chocolate, jam, peanut butter, Nutella)

Preparation:

Beat the curd cheese with butter. Add powder, beat. At the end, beat with other additives. Put in a bag (or pastry syringe) and place on a cake. You can put a berry on top, sprinkle with chocolate chips or multicolored pastry sprinkles. Unleash your imagination!

APPLE CAPS

Ingredients:

● 2 eggs
● 160 ml milk
● One hundred grams of butter
● 220 g flour
● One hundred grams of sugar
● 1 tsp. cinnamon
● One teaspoon of baking powder
● 1 tsp. vanilla extract
● 250 g apples

For the cream:

● 175 gr Philadelphia or Almette cheese,
● One hundred grams of butter,
● 100 g of icing sugar,
● 0.5 teaspoon of vanilla extract,
● 3/4 tsp. cinnamon.

Preparation:

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

CHOCOLATE CHERRY CAPS

Ingredients:

● 100 g sl. oils
● One hundred grams of sugar
● Cream - 100 ml
● Three tbsp. tablespoons of cocoa powder
● 2 tablespoons of rum or Gran Marnier
● Egg - 1 piece
● One teaspoon of baking powder
● 200 g canned cherries
● Two hundred scales of flour
● 100 g Mascarpone
● 4 tablespoons of sugar
● Cream - 100 ml.
● 1 tablespoon rum or Gran Marnier

Preparation:

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

Throw the cherries in a colander so that the liquid escapes. Grease muffin cups with butter. Fill 1/3 full with dough, put a couple of cherries, pour over the dough again so that the molds are half full. Bake in an oven preheated to 180 degrees Celsius for 20 minutes, checking for readiness with a match.

Beat the cream with sugar until fluffy, add Mascarpone and 1 tablespoon of Grand Marnier. Fill a cooking syringe or bag and place over cooled cupcakes. Top with the leftover cherries and coarsely grated chocolate.

Increasingly, in the windows of confectionery departments, you can see a small cake called a cupcake. This product gained its popularity in the CIS countries not so long ago, therefore there are those who do not know anything about cupcakes: what they are, what they are made of. They are interested in what they are eaten with and served with.

Cupcakes: what is it

First of all, it must be said that this is a dessert, which is beautifully laid out on the sponge cake.

Many who are not familiar with the English language, thinking about cupcakes, what they are, do not know whether it is worth making a choice in favor of this product.

If you translate the name, you get "cup-shaped cake".

The history of cupcakes

Before, no one knew anything about cupcakes. What it is and how to cook it is first seen in a cookbook dating from 1828 by Eliza Leslie.

The homeland of this dessert is America. There, in past centuries, they were often baked in cups or molds that did not differ much from them in size.

Most often, this dessert is understood as a small cake, which is easy to recognize by the cream cap.

Varieties

These cakes differ in the base for the dough, filling, decoration.

By the type of biscuit, there are:

• light biscuit;
• biscuit with the addition of cocoa;
• biscuit with dried fruits or nuts.

Any sweet or sour-sweet filling can be inside the biscuit:

• berries or chopped fruits;
• cream;
• glaze;
• whipped cream.

Cream most often serves as a decoration. But there are different cupcakes. The shape, the size of a cup, remains, but the top of the cake can be decorated with mastic.

What is included

The ingredients in this product are fairly common and include flour, salt, sugar, eggs, baking powder, or baking soda. Sometimes, depending on the recipe, sour cream is added.

Filled cupcakes involve ingredients that can be added to the dough both before and after baking.

Cream or mastic is laid out on the prepared product.

How is it cooked

The variety of biscuit dough allows the product both to rise high during the baking process and practically do not differ in size from the original dough volume.

If the recipe says that the biscuit rises a lot, then it is best to fill the cupcake pan by half or a third.

Since the dough is not very thick in consistency, it is best to distribute it among the tins with a deep spoon or a small scoop. It is important to choose the right size of the spoon so that later all products are of the same shape.

After preparing the cakes, you must leave them to cool.

If the filling was not added initially, then after the cakes have cooled down, the core is cut out. Jam, condensed milk or other type of filling is added to the resulting depression.

The top of the cake is decorated in accordance with the theme of the celebration.

How are they served

This type of pastry is baked in special tins made of paper. They come in a variety of colors. In them, the dessert goes on sale.

For those who are going to cook this delicacy at home, it is necessary to purchase molds in advance. Cupcakes can be served on a platter.

Caloric content of the product

Those who follow their figure should know that this type of dessert is very nutritious. It should not be consumed while dieting.

One hundred grams of the product contains approximately 390 calories. Filled cupcakes are even more nutritious.

The nutritional value of the product also depends on the type of cream: protein will be less caloric than butter.

Cupcakes: photo

The most popular treats are those with a lot of cream. It can be of various colors. Beautiful caps made of glaze, berries and fruits also decorate the cupcakes. Photos show various product options.

For what holidays are they prepared

Cupcakes with cream are the decoration of any festive table.

The dessert is also very popular at modern wedding celebrations. Small, flavorful cakes are much more convenient than bulky cakes. If necessary, if one of the guests leaves the celebration ahead of time, he can take the treat with him.

A favorite sweetness is a cupcake and at various kinds of parties. If the celebration is thematic, then most often the decoration of the cake is done in the same style as all the attributes of the event.

For bachelorette parties, it has become fashionable to prepare cupcakes with leaves inside. They are placed in the finished cake instead of the filling, and covered with cream on top. Wishes and predictions are written on the pieces of paper.

This type of delicacy is good to serve both indoors and on holidays in the fresh air.

The advantages of choosing this delicacy

This dessert has a number of advantages that allowed it to quickly win a huge number of adherents:

• ease of preparation;
• does not require much time;
• allows you to show your imagination in the choice of filling and decoration.

These kind of small cakes are very convenient for a small family, as they eliminate the need to buy a large cake. This is especially important when family members have different wishes for filling and cream.

The opportunity to experiment with the type of cream, various fillings allow you to get a cake with a new taste every time. Thanks to this, cupcakes do not get bored and are a favorite type of dessert for a large number of people.