We bake cupcakes recipes. Homemade vanilla cupcakes with cheese cream

16.09.2021 Dough

Good day everyone! Continuing the theme with cupcakes. Today there will be a recipe for vanilla. After analyzing the demand, I realized that classic vanilla cupcakes are one of the most popular!

And no wonder, they are very tasty and easy to perform, they do not contain dyes, a large amount of butter, chocolate, therefore they are suitable for both adults and children, and it is very important for allergy sufferers.

You can store them in the refrigerator in a plastic bag for up to three days, and decorate immediately before serving.

From the base of the cupcakes themselves, you can create a variety of cakes, just changing the filling and cream.

The cream is prepared very quickly: proteins + sugar, beat = done!

Any jam, chocolate cream (there are many of them on my blog, see the section ""), fruit or - it all depends on your imagination, are suitable for the filling.

My recipe will be about filled vanilla cupcakes, and cream -.

You can also make a cake from this dough and cream!

So, a step-by-step recipe for making (with a photo) vanilla cupcakes at home.

I think it's time to start cooking!

For the test, we need:

butter - 65 gr.
granulated sugar - 100 gr.
eggs - 2 pcs.
salt - 1 pinch.
flour - 130 gr.
milk - 80 gr.
baking powder - 5 gr.
vanilla sugar with natural vanilla - 1 tbsp

egg white - 60 gr. (or the protein of 2 eggs)
icing sugar - 120 gr.
lemon juice - 1 tablespoon or 1 pinch of salt.

plum puree - 140 gr. or ripe plum 280 gr.
sugar - 40 gr.
gelatin - 4 gr.
water for gelatin - 20 gr.
corn starch - 6 gr.

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So, continue the recipe…

To prepare the dough, first warm up the butter, mix it with sugar in a tall bowl and beat with a mixer for about 3-5 minutes.

Then add eggs one at a time.

Beat well after each addition.

Mix flour, salt, baking powder, sift everything through a sieve and add to the whipped mass.

Mix everything with a silicone spatula.

Now add milk and vanilla.

Knead the dough gently until smooth. It should look like this.

Now you can turn on the oven 180 degrees and leave it to warm up. Until then, fill the cupcake capsules with dough.

I have capsules reinforced on top. If you have simple ones, then you first need to place them in special metal or silicone molds and only then fill them with dough.

From this amount of dough, 10-12 cupcakes are obtained.

The vanilla cupcake dough rises very well. Therefore, the capsules must be filled by ⅔, not more.

Our oven has warmed up, it's time to send the molds with the dough into it.

We bake for 20 minutes at 180 degrees. We check the readiness by piercing in the center with a wooden skewer. If there is no dough left on the skewer, the cupcakes are ready.

While they are cooling, there is time to prepare the filling and cream.

Our filling is plum jam. We will prepare confiture from the amount of products that I indicated in this recipe. And step-by-step detailed cooking instructions with photos.

Cream for decorating cupcakes - Swiss meringue. Cook it by.

Now make holes for the filling in the center of the cooled cupcakes. They can be made with a small knife or a special cooking syringe.

Place the cooking syringe in the center of the cake, gently push and twist, the core will be inside the syringe. Do the same for the remaining cupcakes. Or cut the holes with a knife.

Place the jam in a cooking bag, cut off the spout and fill the cores of our muffins.

It's time to complete our creation - to decorate with cream.

To do this, place the cream attachment in the culinary bag, cut off the tip of the bag, then fill the bag with cream and place it on the cupcakes.

I got such tall white caps.

I decorated the hats with confectionery sprinkles. It is sold in any supermarket.

This is how my vanilla cupcakes look on top.

Swiss meringue is a pretty dense cream. It does not settle or lose its shape. If you leave the cupcakes for a while at room temperature, the cream will dry out and look like).

These cupcakes can be transported without worrying about their integrity - which is very convenient if you are going to visit and want to take them with you.

Place the cupcakes in the box and cover with the tall lid - voila! A gift for tea is ready!

In addition to vanilla, I invite you to take a look at others and recipes for them, for example:

with chocolate cream cheese and homemade caramel
with ganache cream as filling and decoration
on butter cream cheese + boiled caramel

Various combinations of dough, creams and fillings will allow even the most demanding gourmet to find their own version.

Enjoy your meal!

Cupcake recipes with easy step-by-step photo instructions

45 minutes

316 kcal

4.74/5 (53)

Cupcakes- sweet and soft cakes decorated with delicate cream. It is the perfect addition to tea or coffee.

I learned how to make DIY vanilla cupcakes at home for quite some time. My friend taught me this. I like that the ingredients are needed the simplest, those that can always be found in the kitchen or in the nearest store. And the process is quite fast in time.

So that you can also make cupcakes for your family, I will share with you a classic recipe with a photo step by step for making this dessert at home.

Inventory and kitchen appliances: mixer, deep bowls, cupcake baking dishes (paper or silicone).

Necessary products

Dough:

Cream:

How to make cupcakes at home: a step by step recipe

Before making delicious homemade cupcakes, I recommend taking the butter out of the refrigerator, cutting it into small pieces and leaving it at room temperature for two hours. During this time it warms up and becomes softer.

The largest cupcake was prepared in the city of Washington. He weighed a little over 555 kg. Cream for decoration took 250 kg.

First of all, mix the already soft butter, sugar and vanilla sugar in a deep bowl. This is most conveniently done with a mixer, which must be set to high speed.
Then, in the finished fluffy mixture, we introduce two eggs alternately.
In this case, you need to constantly continue to thoroughly beat all the ingredients.
In a separate deep bowl we will mix dry ingredients... Pour flour, baking powder and salt there. Stir so that the ingredients are evenly combined with each other.
Then it will inject dry ingredients into liquid ones. Add half of the dry ingredients to the egg-cream mixture and mix well using a mixer set at low speed.
Next, pour in 50 ml of milk there, knead until smooth.
Pour in the remaining half of the dry ingredients.
The cupcake dough is ready! It should turn out to be tender, creamy, similar in consistency to thick sour cream.
For baking, I usually use a metal mold for 12 servings; I additionally place special purchased paper molds in the cells. I also sometimes use small silicone cupcake molds. You can choose the option that is more accessible and convenient for you to use.
We put our dough in baking dishes.
For one cupcake, about one tablespoon of dough is enough. Be guided by the fact that the form should be completed no more than three-quarters. After all, the dough will still rise, and if there is too much of it, then it simply flows out of the molds and the cupcakes will no longer turn out as beautiful and neat as we would like.
We put the forms with the dough in the oven for 20 minutes and bake at 170 degrees. After this time has elapsed, check that the baking is done using wooden stick... Pierce the cupcake with it. If the baking is ready, then you will get a dry stick. If there is sticky dough on the skewer, then put the cupcakes in the oven to bake for a few more minutes.
We take out the finished cupcakes from the oven, let them cool for a couple of minutes, and then take them out on a wire rack or other surface and leave them to cool completely.

Watch your oven. If the tops of your cupcakes are cracked during baking, lower the baking temperature slightly next time.

We will decorate completely cooled pastries with cream.

How to decorate and serve cupcakes beautifully

Cupcakes differ from regular cakes and muffins in that they are decorated with a cream cap... There are many recipes for such creams, but I will share with you my favorite recipe for a protein-oil cream that keeps its shape perfectly and is great for decorating cupcakes.

To prepare the cream, first take the eggs and very carefully separate the whites from the yolks.
Put the proteins in a heatproof bowl, add sugar and place the mixture in a water bath. Make sure that the bowl does not touch the surface of the water. We turn on the stove over medium heat.
We take a mixer and beat the protein mixture at the lowest speed for about 8-10 minutes.
We need to warm up the proteins to a temperature of about 60 degrees. In this case, the sugar should completely dissolve, and the mixture should be whipped until sharp peaks.

The mixer beaters and the dishes where we add the ingredients for making the cream must be initially dry and fat-free. Otherwise, our proteins won't break down.
Now we remove the protein mixture from the water bath, transfer it to another cold bowl or into the mixer bowl and continue to beat everything thoroughly until the proteins are completely cool.
Next, we begin to add butter to the proteins. Make sure that the butter is at the same temperature as the proteins themselves. This is necessary so that our cream does not go into lumps and does not exfoliate. Add oil in small portions, literally a teaspoon each. Before adding the next portion, the previous one must fully combine with the cream.
When finished, we introduce vanilla extract into the mixture, or any other flavoring agent. For example, you can add liqueur.
Whisk the cream thoroughly. At the finish, we should get a fluffy, tender, but at the same time quite dense consistency. The cream is ready! If you wish, you can color all or part of the cream with any gel dye to make your cupcakes even more beautiful and add original notes.
We put the cream in a pastry bag, since it will be more convenient to decorate our cupcakes with a special nozzle. I usually use the open star attachment.
You can additionally decorate the cupcakes to your taste. Place a few berries on top: raspberries, strawberries, blueberries, currants, etc. You can also sprinkle the cream with chocolate or coconut, or even chopped nuts.

Use only fresh ingredients to make cupcakes. Flour should be of the highest quality.

If the dough can still be kneaded by hand, then it is unrealistic to prepare a high-quality stable cream without a mixer, so make sure that such a miracle of technology is at your fingertips.

When preparing the cream, follow the indicated temperature guidelines. If you think that you can make a mistake when determining the temperature "by eye", and you often plan to cook cupcakes and other pastries, get yourself a special kitchen thermometer, which will become your loyal and reliable assistant in the kitchen for a long time.

In America, cupcake lovers in 2012 opened an ATM, or, as it was called, a "cupcake machine", where they could buy these delicious pastries at any time of the day.

Video recipe for making cupcakes

I recommend watching this video recipe for making vanilla cupcakes. The consistency of the dough at all stages of cooking is clearly demonstrated here, which will greatly help the hostess, who for the first time decided to cook such a dessert. Also in the video is an interesting form of decorating cupcakes. Part of the cream turns pink and part remains white. As a result, in an uncomplicated way, you can get two-tone hats on your cupcakes, which looks incredibly beautiful and original.

Invitation to discussion and possible improvements

I hope you can easily and with pleasure prepare cupcakes at home using this recipe and please yourself and your loved ones with such a delicacy. Tell us, what other recipes for cupcake dough do you know? What cream do you like most to decorate your baked goods?

Hello everyone. Today I will share with you a recipe for the most delicate cupcakes. Having tried them once, I decided that I would not even experiment with new recipes further. In my opinion, the ideal has been found. If you are also looking for the best flavor, then this article is for you.

I consider myself lucky. Prior to this recipe, I only made vanilla cupcakes once. They turned out to be rather dry and did not impress me at all (that is, in practice, there is only one unsuccessful recipe for vanilla cupcakes, which cannot but rejoice).

Then, I came across a recipe that tasted great, and I always baked them.

After looking through my blog, I realized that the basics were missing - after all, the vanilla version is the most ordered. It is quite possible to present it as a gift to both adults and children. Since the recipe does not contain dyes, chocolate, cocoa and a lot of butter. Which, of course, is a big allergen for many.

The next recipe that I decided to try turned out to be successful in all respects. The cupcakes themselves are so tender that they just melt in your mouth. Hats always turn out perfectly even, but the taste is beyond words. This should be tried.

In order to bake cupcakes, you need the following tools:

baking tins (iron or silicone)
paper capsules for cupcakes (if the capsules are reinforced with a rim, then they can be baked in them without molds)
scales. With the help of scales, we measure not only the ingredients you need, but also the amount of dough that needs to be placed in the molds. For relatives, of course, you can do it by eye. But, cupcakes for sale must be the same size.
mixer
disposable bag (you can use a zip bag). The bag is needed mainly for pastry chefs who bake to order. With the help of a bag, it is more convenient to put the dough into capsules, and the edges of the capsules themselves remain clean, without droplets of dough, which, of course, is an indicator of the confectioner's cleanliness for sale. For homemade dough in capsules, you can spread it with a spoon.

How to make delicious and simple vanilla cupcakes at home, a recipe with a photo step by step.

Ingredients for 12-14 pieces:

200 gr flour
120 g sugar
120 grams of butter
3 eggs
60 ml. milk
2 bags of vanilla sugar
1.5 tsp baking powder
a pinch of salt

Preparation:

Since the cooking is very quick, we immediately set the oven to heat up to 170º.

Place butter at room temperature and sugar in the mixer bowl. Beat at high speed for 5 minutes until lightening and increasing the mass in volume. It is the whitening of the mass that is a good quality criterion.

Continuing to beat, add eggs to the butter, one at a time. Each time we wait about a minute for the previous egg to mix.

In a separate bowl, combine the bulk ingredients - flour, baking powder and salt.

We reduce the speed of the mixer to a minimum and add a third of the dry components there (I sift directly into the bowl, you can pre-sift the flour and baking powder, and then add to the butter-egg mixture). We are waiting for the mass to become homogeneous.

Then, a third of the bulk.

Then the remaining half of the milk.

And we end up with free-flowing ingredients again.

As soon as the mixture has become homogeneous, without lumps, stop the mixer. In principle, all ingredients can also be mixed manually using a silicone spatula. It is more convenient for me to do this in a stationary mixer.

The dough according to this recipe turns out to be incredibly tender, aromatic, and what a taste! I always twist myself so as not to eat a couple of spoons).

We transfer our dough into a pastry bag.

And we put it in capsules (I do it on the scales). I always put 50 grams of dough in my molds. If you do not fill on the scales, then fill a little more than half, the dough rises well.

We put to bake in a preheated oven. Top-bottom mode. Not convection! Remember that cupcakes are not baked in convection mode! With this mode, the caps do not turn out to be even, but swell with bumps and cracks appear on the surface.

We bake for about 20 minutes. At a temperature of 180 °. The main thing here is not to overexpose in the oven, otherwise the cupcakes will turn out to be dry. We put them on the grill to cool. After cooling completely, you can decorate with cream.

The cupcakes themselves can be baked on the eve of the event, wrapped in foil and stored in the refrigerator in an airtight container. It is necessary to decorate with cream just before serving, so our cakes will retain the most beautiful appearance.

These are such beautiful cupcakes that are obtained according to this recipe.

They can be filled with your favorite flavors by cutting out the middle with a knife or with such a special device.

From my favorite fillings -, or, strawberry and blackberry confiture, boiled condensed milk, toffee, various berry jams. In general, inside you can add whatever you love the most.

By the way, if you add lemon zest to the dough, then you get lemon cupcakes. In combination with they are very tasty, citrus lovers will definitely appreciate it.

I decorate all my cupcakes with my loved ones (the recipe is available here). Decorated with cream, they can be stored in the refrigerator for up to 3 days. Before serving, it is better to get the muffins out of the refrigerator in advance so that they reach room temperature.

I warn you, they are so tasty that one portion may not be enough. I usually have a couple of pieces disappear without waiting for the decoration.

By the way, there are other cupcake recipes on the blog. All of them are incredibly tasty, you can choose at your discretion. Look for all recipes in the Cupcakes section.

Enjoy your meal.

Hello my friends!

If you want to surprise your guests with an exquisite yet easy-to-prepare dessert, then this homemade cupcake recipe is what you need.

Cupcakes are a universal thing: they are prepared simply, quickly, they do not require any special skills and are suitable for any celebration. But for me, their greatest value is that you can always take them with you... Cupcakes are very convenient for treating colleagues at work or classmates of a child at school. In fact, this is the same piece of cake, but for which neither plates nor forks are required, you do not need to think about how to cut it, so that there is enough for everyone. In short, beauty.

The only thing I want to remind you about: use paper molds for such cupcakes, after placing them in a metal mold. If you are using silicone molds, you do not need paper capsules. There are still dense disposable paper forms on sale, for these, molds are also not needed.

The main thing - do not try to bake cupcakes in plain paper capsules without any support. It will be sadness.

This recipe is my lifesaver when I need to attach egg whites somewhere, since these cupcakes are prepared only with proteins.

But most of all, a cream with mascarpone is suitable here.

For him we need:

heavy cream, cold, 33-36% - 250 ml
mascarpone cheese, cold - 120 gr.
icing sugar - 100 gr.
vanilla extract - 1 tsp
fruit or berry puree - 50 gr. (0 optional)

Recipe

Put all the ingredients (except the puree) in the mixer bowl and beat at low speed for 1 minute, then on high until stable peaks (the cream should keep its shape clearly).

If it is over-whipped and the cream is curdled, add 50 grams of liquid cold cream and mix.
At the end, if desired, add fruit puree and gently stir with a spatula until smooth.

Cupcake decoration

Perhaps my top tip for decorating cupcakes is please do not buy plastic attachments for a piping bag and those awful syringes! This is money thrown into the wind. Nothing will come of your journey with them. It is better to cut off the corner of the bag, such a hat will look much neater.

And ideally, of course, you need metal nozzles, then your cupcakes will be handsome even at home.

We decorate cupcakes with fresh berries, herbs, cookies, candy, etc. etc.

Good luck, love and patience.

Despite its tiny size, the cupcake is in no way inferior to full-fledged classic cakes. Sponge cake can be chocolate, peanut, strawberry, banana or vanilla. The additives are also very different - from raisins to chocolate chips and fruits. The cake is topped with the obligatory air cap made of cream, cream cheese, meringue, whipped cream, ganache or mastic. At this stage, the culinary specialist shows all his imagination: the cake can be decorated with candied flowers, beads, a company logo or a cartoon character can be sculpted - a real scope for creativity! Mini cakes help create a festive atmosphere: for St. Patrick's Day, it is appropriate to make cupcakes in the form of green shamrocks, on Halloween - with the image of Jack the Lantern, and on New Year's - in the form of a Christmas tree.

The fashion for cupcakes has also migrated to wedding tables. Newlyweds often order multi-tiered masterpieces of elaborately decorated mini cupcakes instead of the traditional cake. Such an individual dessert surpasses its large brother: it looks beautiful and is more convenient to eat - after all, each guest gets a separate cake. You can bake cupcakes both in coffee or tea refractory cups, as well as in silicone molds or in multi-colored paper corrugated tins. The latter are sold in large supermarkets.

Cupcakes are often confused with another type of miniature baked goods - muffins. They are both dessert (with the addition of blueberries, raspberries, cherries, cinnamon) and snack bars (with pumpkin, zucchini, carrots). The difference between cupcakes and muffins is that the attribute of the former is a generous portion of cream and the most delicate porous sponge cake, and the latter is a bloated dough cap hanging from above and a denser texture. By the way, even in the world of wizards, muffins are respected: it is known for certain that on the way to school, Harry Potter feasted on pumpkin muffins, which in the fairy-tale world are sold only in the Hogwarts Express.

For 4 persons: flour - 6 tbsp. l., butter - 100 g, sugar - 3 tbsp. l., baking powder - 1 tsp., milk - 150 ml, eggs - 2 pcs., Philadelphia cheese - 200 g, powdered sugar - 2 tbsp. l., any berry, salt.

Mash the butter with your hands, beat with sugar. Separately mix flour, baking powder and a pinch of salt. Beat eggs to butter, knead. Combine mixtures, add warm milk. Pour the finished dough into special molds, filling them in half, put in the oven. Whisk the powder and Philadelphia, place in a cooking bag, decorate the cupcakes. Lay berries on top (both fresh and defrosted).

Calorie content per serving 300 kcal

Cooking time 50 minutes

7 points

For 4 persons: flour - 1.5 cups, sugar - 1 cup, fresh blueberries - 50 g, vegetable oil - 1 tbsp. l., eggs - 2 pcs., butter - 100 g, sour cream - 1 glass, soda - 1 tsp., powdered sugar - 1 tbsp. l.

Beat eggs thoroughly with sugar. Add melted butter, sour cream and soda quenched with vinegar. Beat, adding flour. Grease small molds with vegetable oil, pour the dough without filling the entire mold. Lay out fresh berries. Bake in a preheated oven over low heat for about 20 minutes. Cool the finished muffins and sprinkle with powdered sugar.

Calorie content per serving 210 kcal

Cooking time 60 minutes