Making cream for cupcakes. Various flavor options

Cupcakes are small, adorable cakes. A dessert that will leave no one indifferent and will give you an extravaganza of taste and color. Any cake, no matter how beautiful and tasty it is, will end up on your plate as only a small piece of the whole, and a cupcake will be a cake just for you. If you are interested in this amazing delicacy, then you will find it on our website. These desserts are decorated with confectionery powder, toppers, marzipan, and filled with various jams. A true artist and creator has somewhere to roam. But a mandatory attribute of any cupcake is cream, which will give it uniqueness and beauty, airiness and lightness. There are many different recipes for cupcake creams; we offer you several to choose from. So, how to make cupcake cream with your own hands.

The simplest recipe for curd cream for cupcakes

To decorate cupcakes with cream, a pastry bag is enough, but agree, when you have a choice of shapes, the process of preparing a dish turns into an exciting adventure. A pastry syringe with different pastry attachments. But no matter what you use, you'll need a recipe for cupcake frosting that holds its shape. Below are instructions for preparing exactly this, and don’t let its simplicity fool you.

Ingredients:

• 340 grams of cottage cheese (consistency - ground cottage cheese).
• 115 grams of butter without vegetable additives.
• ½ cup powdered sugar.
• 2 teaspoons vanilla.

Simple cream recipe

Scheme for preparing the cream at home:

1. Before you start preparing the cream, you need to put the curd cheese in the refrigerator for several hours, or better yet overnight. A butter leave on the table for the same time. It should have a soft consistency. These nuances will affect the texture and taste of your cream.
2. After you have prepared the products, you need to beat the butter and powder with a mixer. maximum speed within 5-10 minutes.
3. Add cheese and vanilla essence to the resulting mass, then beat with a mixer until smooth.
4. To achieve some color, you can add various fruit purees or cocoa.

In this recipe, you can replace cottage cheese with curd and then you will get buttercream for cupcakes.

Buttercream for cupcakes – a time-tested classic

Product composition:

• 200 grams of high-fat butter, without vegetable additives.
• ½ cup or 100 ml milk.
• 150 grams.
• 2 teaspoons vanilla essence.

Buttercream recipe

How to make your own cupcake buttercream:

1. As in the previous recipe for this dish, the butter must be removed from the refrigerator in advance and kept at room temperature until it acquires a soft texture.
2. Milk is also preheated to 27-30 degrees.
3. Now mix the butter and powdered sugar with a mixer. Sometimes it is advised to first grind the mixture before whipping and only then beat it. We'll leave that up to your discretion.
4. After the butter and powder are whipped, add milk. We remind you that it must be warm. And beat until smooth. While frothing the milk, you can add vanilla essence.

This option also applies to cupcake creams that hold their shape, but the oil must be of high fat content.

Step-by-step recipe for mascarpone cupcake cream

Before we start preparing this sweetness, let's figure out what mascarpone is.

It turns out that mascarpone is an Italian cream cheese whose homeland is the Lombardy region. In its production, only milk cream of 25% fat content is used, but in order for the cream to curdle, lactic acid cultures are not used in the manufacturing process; they are replaced with tartaric acid, lemon juice and white wine vinegar. Thus, mascarpone is significantly different from other types of cheese. I wonder how to make cupcake cream from this original.

We will need the following list of products:

• 250 grams of Mascarpone cream cheese.
• 300 grams of milk cream 32% fat
• 200 grams of powdered sugar.

As you noticed, most creams are based on some kind of cheese. Some experts single out mascarpone cream from all cheese creams for cupcakes.

The process of preparing mascarpone cream

So, we present to your attention instructions for preparing mascarpone cream for cupcakes at home.

1. As with all recipes for preparing cupcake cream, first of all, mix cheese (mascarpone) and powdered sugar.
2. Separately whip the milk cream, which should be at room temperature. A whisk is used for this.
3. Now it’s time to add the mascarpone and powder mixture to the cream. In this process we use a mixer, but we select the minimum speed and introduce mascarpone in small doses.

Hooray! The sweetness is ready. And you can start the most creative part - decoration.

Cream cheese for cupcakes

The basis for preparing this dish is any cream cheese, for example, or. Please do not confuse cream cheese with cottage cheese. Cream cheese resembles the consistency, and cottage cheese resembles ground cottage cheese.

Thus, recipes for making cupcake buttercream or mascarpone cupcake cream can already be classified in this category. But since these cheeses are very expensive, we suggest you make cream cheese for cupcakes yourself and subsequently use it in any recipe we present. To do this you will need:

• ½ liter of kefir 3.2% fat.
• 250 grams of sour cream 20% fat.
• ½ liter of yogurt 3.2-4% fat.
• 1 small spoon of white wine vinegar or lemon juice.
• 1 small spoon of salt.

Cream cheese preparation recipe

Step-by-step diagram for preparing delicious cream cheese for cupcakes:

1. Before the cooking process, you need to prepare the following tools: two bowls, a colander and cheesecloth.
2. In a separate bowl, mix lactic acid products: kefir, yogurt and sour cream.
3. Add 1 small spoon of vinegar or lemon juice and 1 small spoon of salt to the resulting mixture. Mix everything thoroughly.
4. Place a colander in the second bowl. The colander should not touch the bottom of the bowl. Place gauze in a bowl, folded several times, so that about 15-20 cm hangs over the edges.
5. Pour the resulting mixture into the resulting structure. We collect the edges of the gauze and cover our mixture with them.
6. Place in the refrigerator for a day. We need the dampness to go away.
7. After this, your cream cheese is ready and you can start preparing any cheese cream for cupcakes.

Video: Making buttercream for cupcakes

Cupcakes are small cupcakes from America that have become widespread in our country quite recently.

Their peculiarity is the characteristic cream “rose” crowning them on top.

The cream is performed according to different recipes and using a wide variety of ingredients:

from the most sophisticated to the most simple.

In this article we will tell you how to make cream for such cupcakes.

Recipe with cream

Ingredients:

• Butter – 200 grams;
• 0.5 cups heavy cream;
• Chicken eggs (yolks) – 2 pcs;
• Granulated sugar – 140 grams;
• Gelatin – packaging;
• Vanillin - to taste (optional).

Cooking method:

• 1. Beat the eggs. In a medium saucepan, stir and beat the egg yolks with sugar and vanilla. Then gradually add the cream, remembering to stir the mixture. Finally, add the heated gelatin - follow the instructions on the package to dissolve it.
• 2. Place on water bath. Place the pan over boiling water, steam bath and keep it like this, stirring the contents of the pan in a circular motion. After a few minutes, reduce the heat. When the egg mixture has completely thickened, remove the pan from the heat and cool. Congratulations - you have prepared egg fudge, the main ingredient custard from the yolk. All that remains is to finish the creamy mass itself.
• 3. Mix the cream. The frozen butter from the refrigerator must be heated and softened with a fork so that it is the same consistency as the egg fudge. These two different components then need to be transformed into a single, dense, and very fluffy homogeneous mass. To do this, transfer the oil to a separate container (with high walls) and work with it with a fork. Then, using a spoon, add a little egg fondant into the container, and then connect the mixer. A few minutes of productive work - and part of the cream is ready. Then add a little more fudge and beat the cream with a mixer again. And so on until the end.

Recipe with cottage cheese

Ingredients:

• Cottage cheese (fat) – 150 grams;
• Slightly melted butter - 150 grams;
• Powdered sugar - 150 grams;
• 250 ml milk;
• Vanilla essence - a drop or two is enough.

Cooking time: 15;

Number of servings: 5-6;

Number of calories: 280 kcal per 100 grams.

Cooking method:

• 1. Beat the cottage cheese. Preparing the cream begins with kneading the cottage cheese and turning it into a semi-homogeneous mass. This process is most conveniently carried out using a blender or mixer, but you can also use a regular kitchen whisk, although in this case the process will take 10-15 minutes. Whipping curd mass, pour 25 ml of milk into it and continue whisking the mass, monitoring its consistency. If the curd mass has become fluffy and homogeneous, then add a couple of drops of essence and stir the curd a little more with a spoon.
• 2. Beat the butter. Set the container with the fluffy curd mass aside and take out the butter, which should be stored in room temperature, and therefore be slightly softened and melted. Mix the butter with powdered sugar in a separate bowl and beat it with a mixer until it “swells” and becomes foamy.
• 3. Mix butter and cottage cheese. Finally, as a final chord, we need to combine these two components, which make up our main ingredient for the creamy mass. The fluffy butter and curd masses should be mixed and gently beaten average speed, and then put it in the refrigerator for twenty minutes.

Recipe with chocolate

The peculiarity of this recipe is radically different from the previous two, as well as the taste characteristics of this cream, since this feature is chocolate.

Cooking time: 70 minutes;
Number of servings: (approximately) 6 servings;
Number of calories: 340 kcal (per 100 grams).

Ingredients:

• Chicken eggs (whites) – 4 pcs;
• Real dark chocolate – 200 g;
• Granulated sugar – 100 gr.

Preparation:

• 1. Prepare the ingredients. Before you start cooking, you need to properly prepare all the ingredients. First of all, break the chocolate bar into pieces and melt it in the microwave. Cool the eggs in the refrigerator, and then separate the whites from the yolk, and then place them in a separate container.
• 2. Prepare the egg mixture. Chilled egg whites blend in a blender for 10 minutes until smooth and viscous. Then add granulated sugar to this mass and beat for some more time. The finished protein mass will resemble fresh sour cream in its density and thickness, and there should be no pieces of sugar - it should all dissolve in the protein.
• 3. Add chocolate. Let the melted chocolate cool slightly, and then gradually begin pouring it into the whipped egg white mixture, while making circular movements with the spoon. Beautiful chocolate stains will remain - this does not bother us at all.
• 4. Start baking the cream. This type cream can be considered as an independent dish, so you can experiment, for example, try pouring a little cream into silicone molds and putting them in the oven, baking for an hour at 130 degrees. The result will be something like chocolate marshmallows, but much more tender and pliable.

Cooking time: 30 minutes;
Number of servings: 1 serving;
Number of calories: 300-350 kcal (per 100 grams);

Ingredients:

• Butter – 200 g;
• Chicken eggs (yolks) – 2 pcs;
• Granulated sugar – 140 g;
• 0.5 glasses of milk;
• A tablespoon of cocoa.

This custard recipe is also known as “creme charlotte” - it is often used in expensive cakes in many countries Western Europe, and has a whole host of preparation options, mainly due to its malleability and compatibility with almost any ingredient worth its salt, such as aromatic spirits like rum or amaretto, or fruit essences.

In this case, we use only one tablespoon of cocoa as an additional ingredient to add flavor.

How to prepare cream cocoa? Everything is more than simple, because this recipe is just a slightly modified previous recipe we described for a cream based on egg yolks, only instead of packing gelatin and vanilla sugar, you need to throw a spoonful of cocoa into thoroughly beaten egg fondant.

That's all the changes. At the same time, the dessert completely changes (and not for the worse) its architecture, aromatic properties, and taste. By this, the author of the recipe only wants to show that the scope for experimenting with this type of custard, in contrast to the more demanding protein cream, is practically unlimited. Feel free to experiment and create your own creamy masterpieces.

Recipe with egg whites

Cooking time: 30 minutes;
Number of servings: 1 serving;
Number of calories: 194 kcal (per 100 grams).

Ingredients needed for cooking:

• Egg whites – 3-4 pieces (if the eggs are small, then 5 pieces);
• Granulated sugar – 100 grams;
• Vanillin or vanilla sugar - one sachet;
• Citric acid - on the tip of a table knife.

Step-by-step cooking method:

• 1. Prepare the egg white. The eggs must be broken very carefully and the whites separated from the yolks, placing them in sufficient space. deep container– it’s better in a saucepan, because the volume of the mixture will increase significantly during the cooking process. In this case, it is best to prepare the proteins for use one day in advance, leaving them to cool in the refrigerator overnight so that the protein mixture acquires the necessary elasticity and beats easily. The total mass of the protein should be approximately 120 g. Beat the cooled protein using a mixer, blender, or a regular whisk until it reaches homogeneity and the surface of the mass is covered with thick foam.
• 2. Add other ingredients. Pour the sugar into the protein mass, press and mix the contents of the bowl with a fork, then add vanillin and citric acid, stir again. You should have a thick and homogeneous mixture. This is the cream in its original state, now it needs to be given a more appropriate consistency.
• 3. Place the cream in a steam bath. The container with the cream mass, which is still far from being used in the culinary business, must be placed in a steam bath with boiling water, while the boiling water should “breathe into the back” of the bottom of the container with the cream, framing it with clouds of steam. As soon as the water begins to boil, immediately use a mixer and beat the cream mass very thoroughly for about eight minutes, watching how the remaining sugar and vanillin dissolve into a thick, homogeneous mass. Then remove the dishes from the boiling pan and stir the same amount. The cream will thicken and change consistency before your eyes.

Whip the mixture until it thickens to a marshmallow-like consistency. Ideally, the cream should not even fall off the tablespoon when tilted - it is so thick and dense.

In fact, that's all. Usually ready-made creams in confectionery They are colored with food dyes, and various flavorings are often added to them, but in our classic method of preparing creams, the result is a pure protein confectionery decoration. muffins

Different types of cupcake creams

Historical reference

Cupcake (i.e. literally cup and cake - cake in a cup) is a product of American culture, a traditional American delicacy, the first mention of which dates back to 1796, in the cookbook of Amelia Simmons.

Half a century later, another American, Eliza Lasley, popularized this dessert dish in her cookbook, while creating a fashion for small cakes in America, which in the future resulted in the creation of cupcakes with their signature cream top.

Around the same time, the now classic recipe for baking cupcake dough was invented, which can include many components, but must contain four ingredients: flour, sugar, butter and eggs. Around the same time period, the approximate dimensions of the delicacy were formed: this is a dessert, one serving of which is designed for one person and on average is about 60 grams and 5-6 centimeters in volume.

Although ordinary person I am more interested not in the size of the cakes, but in their the nutritional value. And for good reason: despite its small size, the cupcake, like any sponge cake, is quite high in calories, and that’s even if you don’t take into account the cream.

On average, the calorie content of cupcakes is about 350 kcal, although there are recipes for low-calorie cupcakes, and even low-calorie cream for cupcakes, but they cannot be classified as “sweets” or even “ confectionery”, so nothing of the kind was given in this article.

It is unknown who actually invented cupcakes, but it definitely happened in the USA. It’s safe to say that at that glorious time in the early 19th century, the good old baked goods we know were created, and modern Americans, honoring traditions and still remembering its unwritten rules, came up with modern cupcakes with the signature “rose” on her.

On the eve of the holidays, many housewives begin to think about making their own beautiful and tasty, and even unusual-looking desserts.

A serving of cupcakes with cream meets all these requirements. Small cupcakes with cream can add a special mood to the holiday.

You can make the creamy composition cheerful and bright or aged in pastel tone. You can decorate the top of the cupcakes with chocolate, ripe berries, nuts or fruits.

Small cupcakes can lift your spirits and add variety festive table. They are prepared from a biscuit base covered with a cloud of cream on top, resulting in a very beautiful dessert, as in the photo.

Thanks to this serving of the dish, there is absolutely no need to cut the cake into portions, because everyone will take their own portion of the cake in the form of cupcakes.

Bake cupcakes with cream really good idea. Every guest will be able to enjoy delicious dish, and sometimes even several servings of dessert at once.

You can make different creams for cupcakes. For example, a chocolate composition that includes real dark chocolate.

Recipes are becoming more and more varied every day, and therefore, being fully prepared, you can perfectly prepare for the holidays.

Read my article, make bookmarks, prepare delicious desserts with inspiration and love for your family and guests. Small cupcakes homemade will be appreciated by those with a sweet tooth and gourmets.

Protein cream for cupcakes

This protein-sugar composition is distinguished by the fact that it holds its shape remarkably well. Prepare a creamy mixture from simple ingredients that can easily be purchased at your local grocery store.

It will be tasty, refined and at the same time unusual. Many people like the light, airy protein composition.

And if you try it at least once, you will become a fan of cupcakes with protein cream, which will become your favorite.

Components:

200 gr. Sahara; 120 ml water (you need to take it warm); 5 pieces. chickens eggs; 2.5 gr. citric acid.

Cooking algorithm:

1. I pour it into the ladle warm water, add sugar. I put it on the stove and make syrup.
2. I add citric acid to the sweet water and stir constantly. 7 minutes will be enough. In a glass bottom bowl, separate the whites and yolks. I use only whites; the yolks can be put in the refrigerator.
3. I beat the egg whites with a mixer until they become foamy. I add sweet water into a bowl with whipped egg whites. I mix the products with a mixer.
4. The mixture must be beaten for 7 minutes. That's all, the cream for the cupcakes is ready, it holds its shape well, and therefore you can make voluminous caps for a dessert that you prepare with your own hands.

“Cheese” with cream for cupcakes

You can prepare Cheese cream in just half an hour. It will perfectly hold its given shape, tender and airy.

A portion of cupcakes will turn out very beautiful and will keep well at room temperature even for a couple of days.

I advise you to put the cream in the refrigerator for 2 hours before using it to prepare the cheese cream.

Components:

100 ml cream with a fat content of 33%; 80 gr. sah. powders; 450 gr. curd cheese; a little vanilla.

Cooking algorithm:

1. I whip the cream, it will be thick.
2. I transfer the cheese into them and sprinkle with sugar. powder. Whisk until all ingredients are thoroughly mixed.

The salty cheesy taste of the delicacy will be appreciated by everyone who loves desserts.

Oily citrus cream

Buttercream with citrus aroma can be used for cakes and fruits. Subtle notes of citrus will add a special sourness to baked goods. This cream flavor will appeal to all sweet tooths.

Components:

1 piece each orange and lemon; 2 pcs. chickens eggs; 100 gr. Sahara; 30 gr. sl. oils

The cooking algorithm is described step by step:

1. I remove the zest from the lemon. I chop as finely as possible. The orange is needed to make juice, and you also need to squeeze it out of the lemon pulp.
2. I whip up the chickens. eggs, add citrus juice to them.
3. I let the mixture sit for 30 minutes. I filter. I pour it into a ladle and leave it to cook.
4. I add sl. to the mass. oil, stir constantly and cook for 15 minutes. The composition needs to thicken. I let the mixture cool and decorate the tops of the cupcakes at my own discretion.

The oil composition must be prepared on the basis of high-quality slurry. butter!

Chocolate cream with mascarpone

It is better to use dark chocolate with a cocoa content of 70%.

Components:

200 ml cream with a fat content of 33%; 350 gr. mascarpone cheese; 1 chocolate bar; 150 gr. sah. powders.

Cooking algorithm:

1. Sah. I mix the powder and add cream. Beat and add mascarpone to the resulting mass.
2. I break the chocolate into pieces, put it in a ladle and send it to a water bath.
3. I melt warm, but not hot chocolate, and pour it into a mixture based on cheese, cream and sugar. powders. I mix all the components together so that they become a single homogeneous mass.

Curd butter cream

The composition of the cream is light, airy, juicy. This delicacy is a true find for all those who want to prepare a very tasty dessert.

The recipe indicates that the cottage cheese should be ground through a fine sieve and allowed to cool. Sl. Butter, on the contrary, must be used soft.

Components:

70 gr. sl. oils; 180 gr. cottage cheese (less fat content); 50 gr. sah. powders; vanillin.

Cooking algorithm:

1. Sl. I send the oil to a water bath.
2. I add cottage cheese to the mass.
3. Whisk the ingredients until they are homogeneous.
4. I add sugar. powder and a pinch of vanilla. I stir the mixture until it becomes dense in consistency. The cream can be used to decorate dessert.

Custard: English recipe

The recipe is not easy to prepare. But with some effort, you can prepare a delicate cream, and your efforts will be appreciated.

This is a very tasty composition, you can make cupcakes or eclairs with it, even layer cakes for homemade Napoleon.

Components:

400 ml milk; 120 gr. Sahara; 60 gr. sl. oils; 1 PC. chickens egg; vanillin and 1 tbsp. starch.

Cooking algorithm:

1. Chicken Mix the yolk with starch and sugar. The components need to be heated in a water bath. You need to constantly stir the composition.
2. I pour in the milk, it is important that the product is fresh and cool. During heating, the milk will curdle, and therefore it will not be possible to make cream.
3. I heat until it boils, when the mass is covered with bubbles, the saucepan must be removed from the bath. You need to add soft slurry to the mass. butter, stir slowly. You will get a tasty filling.

Cheese cream

Cupcakes with cheese cream look very impressive, see the photo.

You should buy cheese in the store, then let it stand in the refrigerator for a couple of hours so that the mass cools thoroughly before cooking.

Components:

120 gr. sl. oils; 340 gr. TV cheese; 130 gr. sah. powders; vanillin.

Cooking algorithm:

1. Sl. The butter needs to soften at room temperature. Take the product out a few hours before cooking.
2. I beat the sugar. powder etc. butter together for 5 minutes. The mass will have a thick consistency. I put TV into it. cheese and vanilla.
3. I mix the ingredients. That's all, the cream is ready for making mini cupcakes for the holiday. Enjoy your meal!

Banana cream with condensed milk

Chocolate sponge cake goes perfectly with this creamy composition. If you decide to make cream, I advise you to take note of this recipe.

The decoration will have a liquid base, it looks great!

Components:

2 pcs. bananas; 90 gr. sl. oils and condensed milk.

Cooking algorithm:

1. The cream can be made thicker by replacing condensed milk with sugar. powder or add less bananas. Warm word I put the oil on the table for 1 hour at room temperature.
2. Condensed milk etc. I put the butter in a bowl. I beat with a mixer. The mass should not flake.
3. Mix the bananas in a bowl until the mixture becomes a soft paste.
4. I beat it with a mixer. That's it, the cream is ready to be applied to the cupcakes.

• Banana cream may not hold its shape well due to its liquid texture. I advise you to make it thick and dense by placing it in the refrigerator for 30 minutes. You need to stir the cream every 10 minutes.
• Be sure to cover the mass with banana cream with special food. film. This is due to the fact that bananas turn black when exposed to air.
• Cupcakes with cheese cream keep their taste well appearance, and therefore such a treat can be prepared for future use. It will not dry out or deteriorate for several days.
• To make cheese caps for cupcakes, you should take sl. cheese, but you can use curd composition. It is better to give preference to cottage cheese, as it has the ideal structure for sweet desserts.
• To make a cream portion of Cheese, you should use sl. the butter is of a soft consistency, but the cheese needs to be allowed to cool thoroughly in the refrigerator. By observing these conditions, it will be possible to make a lush cream that retains its shape remarkably well.
• The creamy cheese composition stores well in the refrigerator. The mass will not deteriorate within 5 days.
• You need to decorate cupcakes with fruits or frozen berries. Products should be defrosted in advance. Otherwise, the appearance will be spoiled. The taste may also suffer, so it is better to follow my advice.
• A creamy layer for a sweet tooth should be prepared with a double portion of sugar. powders. The recipe allows you to change the proportions of sugar.
• All types of creams are prepared quickly, with the exception of the custard method. Cooking takes up to 20 minutes. You can make the cream mixture before serving the cupcakes.
• As a decoration, you can take coconut shavings, grated chocolate or a cherry. Show your imagination by creating a real culinary masterpiece in your own kitchen!

Bake this dessert for your loved ones, make different creams, and in return receive the happy smiles of your dear guests. Is there more best thanks– rather than their happy faces?

Read other recipes on my website. I am sure that you will discover new desserts that are not at all difficult to prepare at home, even without much culinary experience behind you! Good luck!

My video recipe

1. DELICATE CUPCAKES

Ingredients:

● 1.5 cups flour
● 1 cup sugar
● 1/2 tsp. salt
● 1/2 tsp. baking powder
● 1/4 tsp. baking soda
● 100 g melted butter (82% and above)
● 1 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 mix sugar, egg, vanilla sugar, sour cream and milk. Then add the slightly cooled melted butter and mix thoroughly again. In a separate bowl, combine the flour, baking powder, soda and salt. mix. Then sift the flour mixture through a sieve into the pan with the milk mixture. Mix thoroughly with a whisk until smooth. It’s even better to let the dough rest a little at room temperature for about 15 minutes.

Using a teaspoon, pour the dough into molds (I have silicone molds, but I also use paper molds that I put in silicone ones) 2/3 full. Place the cupcakes on a baking sheet and put them in the oven, preheated to 180 degrees. They will bake for approximately 9-13 minutes. Everyone’s oven is different, so I give universal advice so that the cupcakes turn out tender and not dry. Keep an eye on the cupcakes after the 8th minute of being in the oven. Check them for doneness with toothpicks, stick them in and if they come out dry, take them out immediately. Cupcakes must be white If they start to turn golden, it means they are already drying out.

Butter cream for cupcakes

Ingredients:

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

Preparation:

According to the recipe for the cream, you just need to beat all the ingredients, 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 powdered sugar into the butter (this needs to be done because powdered sugar often comes with lumps, which can’t be broken up with a mixer). and they will interfere). Now add vanilla sugar and cream.

Beat with a mixer for several minutes until our mixture acquires the consistency of cream, airy and pleasant. The finished cream can be colored with cocoa or dyes; I don’t recommend adding syrups, because of them the structure of the cream will change and it can flow and separate. You need to apply the cream onto cooled cupcakes, otherwise it will not only flow, but the water will separate and it will look disgusting.

2. ORANGE CUPCAKES 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 tea spoon,
● vanilla extract - 1 teaspoon (can be replaced with vanilla sugar),
● salt on the tip of a knife

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

Preparation:

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

Advice. The dough can be prepared without using food processor. To do this, grind flour with baking powder, sugar and a pinch of salt (or chop with a large knife) with softened butter in a bowl or on a large cutting board. Pour milk into the dough in 2-3 additions and mix. Beat in the eggs and mix the dough. Advice. At this stage, you can add vanilla extract to the dough. If you don't have vanilla extract, you can replace some of the sugar called for in the recipe with vanilla sugar.

Also, pour in orange juice in 2-3 additions and stir the dough until smooth. Advice. The consistency of the dough should be like thick sour cream. If the dough is too liquid, add a little flour to it. And if it’s thick, a little orange juice or milk. Add chopped chocolate and orange zest and mix well. Divide the dough into the 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 finished cupcakes from the oven and cool.

Prepare butter cream using condensed milk. Beat the 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. Pour in orange juice in 2-3 additions, add vanilla extract and beat the cream well. Tip. If desired, the cream can be tinted with food coloring. Decorate the cupcakes with buttercream using a pastry bag (star tip) and sprinkle with colorful sprinkles.

3. HOMEMADE RAINBOW CUPCAKES


Ingredients:

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

Preparation:

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

4. CHOCOLATE CUPCAKES


Ingredients:

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

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

Preparation:

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

5. RED VELVET CUPCAKES


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
● Red food coloring - according to the instructions on the package
● Vanilla sugar - 1 teaspoon

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

Preparation:

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

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

6. CHOCOLATE CUPCAKES WITH CREAM CHEESE


Ingredients:

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

For the cream filling:
● 227 grams of cream cheese such as Philadelphia, Almeta or another brand
● 65 grams of sugar (ground in a blender so that there are no large grains)
● 1 large egg (room temperature)
● level teaspoon of vanilla sugar

Preparation:

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

Distribute 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 into 12 cupcakes, then put it in the oven and bake for 18-25 minutes at 177°C until done (see your oven). Test the readiness of the dough with a wooden skewer; if you insert the skewer into the dough, it should come out dry. Since cupcakes have a creamy mixture in the middle and it will be liquidy when hot, you need to insert a skewer along the edges of the dough, sticking it deep into the middle of the dough. Remove the finished cupcakes from the oven, place on a wire rack along with the pan and let cool for about 8 minutes, then Remove the cupcakes from the pan and let them cool completely on a wire rack.

7. Cupcakes


Ingredients:

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

Preparation:

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

Place into molds (I lined the mold with paper rosettes). Bake for 15-20 minutes at 180 degrees until dry. From this proportion I usually get 48 mini cupcakes or 20 medium cupcakes. After that, I take some filling (jam, Nutella, ganache), pierce the cupcake and fill it with a pastry bag. And then I pipe the cream in a circle using a special nozzle.

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

Preparation:

Beat cottage cheese with butter. Add powder, beat. Finally, whisk in other additives. Place in a bag (or pastry syringe) and pipe onto the cupcake. You can put a berry on top, sprinkle with chocolate chips or multi-colored confectionery sprinkles. Give free rein to your imagination!

8. APPLE CUPCAKES


Ingredients:

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

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

Preparation:

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

9. CHOCOLATE CHERRY CUPCAKES


Ingredients:

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

Preparation:

Drain the juice from the cherries, leave 100 ml, mix with 1 tablespoon of Grand Marnier, pour over the cherries and leave for 1 hour. Mix cream with sugar and cocoa, add butter and heat on low heat until smooth, without bringing to a boil and stirring constantly. Cool. Add the egg and mix well. Stir flour with baking powder or 1 tablespoon of starch. Sift into the chocolate-cream mixture, stirring gently. Add 1 tablespoon of Grand Marnier.

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

I can’t believe it, but I finally did it: I collected all my favorite recipes for cupcake creams in one place. Cupcakes turn out neat and beautiful if the cream holds its shape well. Another condition for beautiful caps on cakes is good skill in working with a pastry bag. It takes practice, a lot of practice.

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

It may not be possible to get neat hats right away, this is a matter of practice, don’t worry. Despite the awkward hats, the cakes are delicious, homemade, and made with ingredients you know.

1.Curd with butter

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

How to cook:

The cream is very easy to prepare, even a beginner can handle it. Allow the butter to warm up and the mascarpone to cool (it’s best to keep the cheese in the refrigerator until you add it to the cream).

Using a mixer, beat the butter and powder until fluffy and light in color. Cold cheese add to the cream only after the powder and butter are well beaten, so that later you don’t have the feeling that the powder is squeaking on your teeth. Using a hand mixer, it will take 8-10 minutes to beat, if you have a planetary (stationary mixer) - 5-6 minutes, no more.

The powder will quickly dissolve in the warm oil, then carefully stir the mascarpone into the creamy mixture and beat a little more until smooth.

IN pastry bag This cream can be stored for 5 days, while all its properties and structure are preserved. The cream cannot be called too delicate either - after all, the curd cheese and powder together keep their shape very well. Even at room temperature (about 17-20 degrees), the cake or cupcakes will be able to stand for a couple of days without losing their shape.

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

To prepare the puree, defrost the berries (you can use fresh ones) and grind them in a blender. Add two tablespoons of berry puree to the cream and stir.

2.Curd cheese and cream

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

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

First, whip the chilled cream (100 g). Cream with less than 33% fat content is not suitable for this recipe.

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

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

If you accidentally over-whip the cream, this is not a tragedy on a universal scale. Just add 1 tbsp. spoon of cold cream and stir again. The cream will return to its previous structure.

3.Chocolate cream made from butter and condensed milk

The website has step by step recipe butter cream with condensed milk, you can see the detailed description.

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

Prepare the following ingredients:

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

How to prepare:

1. First we beat soft butter until fluffy and bright.
2. Pour in the condensed milk with a spoon, whisking until smooth each time.
3. When the condensed milk is used up, add cocoa powder a tablespoon at a time, whisking thoroughly each time.
4. We use the finished cream to decorate cupcakes.
5. If the cream does not hold its shape well, refrigerate.

4.Butter cream with boiled condensed milk

• Softened butter - 200 g
• Boiled condensed milk - 320 g

How to cook:

Beat the butter with a mixer until fluffy and creamy (takes about 5 minutes).

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

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

5.Curd soufflé

• Unsweetened curd mass or cottage cheese - 500 g
• Granulated sugar - 1 tbsp
• Eggs -2 pcs
• Vanilla extract - 1 tsp.
• Butter - 125 g

Cooking method

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

After this, pour warm gelatin into the cottage cheese, continuously whisking with a mixer.

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

Since the cream thickens very quickly, spread it onto the cake without delay.

6.Cream cheese with white chocolate

Wonderful combination of flavors white chocolate and cream cheese.

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

Cooking process

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

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

To ensure that the cream holds its shape better on the cupcakes, it is recommended to refrigerate it.

7.Chocolate ganache

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

• Cream with fat content from 33% -250 ml
• Liquid honey - 50 g (if yours is thick or candied, melt it in microwave oven or in a water bath).
• Instant coffee - 1 tbsp. l.
• Dark chocolate (cocoa content at least 60%) - 200 g
• Butter - 75 g

Step-by-step cooking process

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

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

Tighten the bowl cling film, leave it to steep overnight (no need to put it in the refrigerator).

The next day, you can use the ganache to decorate cupcakes and cakes.

8.Protein cream (on Swiss meringue)

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

You will need the following ingredients:

• Egg whites - 2 pcs.
• Granulated sugar - 150 g
• Vanilla extract - 1 tsp.
• Food coloring - optional

How to make protein cream for cupcakes:

In a heat-resistant bowl, combine the whites, sugar, and vanilla extract. Place in a water bath so that the bottom of the cup does not touch the boiling water.

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

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

The finished cream can be immediately used to decorate cupcakes and cakes.

9.Fruit cream mousse

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

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

What do we have to do:

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