Cupcakes - tiny, elegant cakes for one person - were invented in America. It is no longer possible to establish exactly who invented them and when. But it is reliably known that the very first time the recipe for cupcakes was published in 1796 - in the book “American Cookery”, written by Amelia Simmons. The next time the miniature cake “lit up” was in another recipe book, published in 1828 by Eliza Leslie.

Cupcake literally means: “cup cake”. There are two versions of this name. According to the first, it indicates the size of the dessert - exactly the size of a tea cup. The second implies that when preparing the cake, not a scale, but an ordinary cup was used as a measure of food. Sometimes tiny cupcakes are called more poetically - “fairy cake”.

A classic cupcake is baked in thin paper or aluminum molds. The composition of crumb cakes is no different from their “adult” counterparts: eggs, sugar, flour, and butter are also used in their preparation. Often mini-cakes are supplied with some kind of filling - it adds intrigue to the dessert.

The magic of transformation begins after baking - while decorating cupcakes with cream, glaze, fruit, and chocolate. Here the skill and imagination of the confectioners turns them into real works of art (photo).

These elegant rainbow mini-cakes will decorate any holiday, adding fun, lightness and beauty to it. To prepare six cupcakes (if more guests are invited, the recipe should be increased) you will need to stock up on:

• whites of 4 eggs;
• flour - 3 cups;
• butter - one and a half packs;
• sugar – 1.5 cups;
• milk – 1 glass;
• baking powder - 1 tbsp. l.;
• vanillin – 2 tsp;
• salt - a quarter teaspoon;
• multi-colored sugar confetti - half a glass (they will serve as a rainbow filling).

To decorate cupcakes, this recipe suggests using buttercream frosting:

• 150 ml cream (high fat content);
• 4 tbsp. l. butter;
• 1 glass of sugar;
• a pinch of salt;
• vanillin (for aroma);
• sugar confetti (for sprinkling).

How to prepare cupcakes:

1. Turn on the oven. While the dough is being prepared, it will just warm up to the required 180 degrees.
2. Beat the whites of four eggs with salt. Add vanillin and milk.
3. Mix flour with sugar and baking powder. Add soft butter to it and mix the mass (it is convenient to do this in a food processor).
4. All that remains is to combine the flour and protein mixtures, stir until smooth and add sugar confetti. Stir the mixture to evenly distribute the color accents.
5. Fill paper molds halfway with dough and place them in the oven for 20 - 25 minutes. When the mini-cakes have cooled, they will need to be covered with creamy icing.

The glaze is prepared like this:

1. Place butter in a saucepan, melt it, add sugar and cook, stirring, over low heat. After 5 minutes, pour the cream into the butter in a thin stream, remembering to stir constantly (a whisk is very convenient for this). Boil the mixture for another 10 minutes, add a pinch of salt and remove from heat.
2. Leave to cool, stirring occasionally. When the mass becomes warm, add vanillin to it. The butter icing prepared according to this recipe has a soft creamy color.

The cupcakes and frosting have cooled down, you can start decorating the dessert: use a pastry syringe to build an elegant creamy cap on the miniature cakes and sprinkle multi-colored confetti on top (photo). A festive and joyful rainbow of cupcakes is ready!

Strawberry cupcakes

Cupcakes are often prepared with the addition of chocolate, nuts or fruit. Anything will do here: oranges and tangerines, apples and pears, pineapples and kiwis, raspberries and blueberries. We propose to prepare amazingly aromatic and delicious cupcakes with strawberries. In this case, the delicious berry serves both as a filling and as a base for the cream. So, for the test you will need to prepare:

• fresh strawberries – 150 g;
• eggs – 2 pcs.;
• premium flour – 75 g;
• starch (any) – 50 g;
• sugar – 100 g;
• baking powder – 1 tsp;
• vegetable oil – 60 ml.

For the cream you will need:

• 100 g fresh strawberries;
• 200 ml heavy cream (33%);
• 2 tbsp. l. powdered sugar.

Step-by-step cooking process:

1. Wash the strawberries, dry and cut into small pieces. Prepare the flour mixture: combine starch with flour and baking powder.
2. In a deep container, beat the eggs well, gradually adding sugar to them. When a lush foam finally forms, you will need to add flour and butter while stirring. Pieces of strawberries will complete the formation of the dough.
3. Divide the prepared batter into the cupcake tins, filling them halfway. Bake for 15 minutes in an oven preheated to 180 degrees by this time.
4. While the mini-cakes are cooling, you can make the cream. Puree the strawberries in a blender and mix with powdered sugar. Separately, whip the cream well and combine it with the strawberries.
5. The easiest way to decorate cupcakes is with a pastry syringe. Cream “caps” can be given any shape: shells, domes or elegant roses.

Tiny pale pink fairy cakes are ready (photo). Such an exquisite treat will certainly not leave anyone indifferent.

Chocolate cupcakes

And, of course, it would be unfair to ignore the people's favorite - chocolate. It gives cupcakes an amazingly appetizing look and alluring taste. To prepare this delicacy you will need to stock up on the following:

• butter – 110 g;
• flour – 220 g;
• milk – 170 ml;
• eggs – 2 pcs.;
• granulated sugar – 200 g;
• cocoa powder – 2 tbsp. l.;
• baking powder - 2 tsp;
• vanilla extract – 2 tsp.

Preparation:

1. The butter must be defrosted before cooking. Then beat it with a mixer together with sugar until it has a soft, airy consistency. After this, add the eggs to the mixture and beat again. Add vanilla extract last.
2. Mix flour with baking powder and add it to the whipped butter. Mix well. Pour in the milk, reserving a couple of spoons to prepare the chocolate paste.
3. It is prepared simply: cocoa powder is diluted with milk. Next, you can proceed in two ways. Either add cocoa to the whole dough at once - then the cupcakes will be completely chocolate, or divide the dough into two parts and add chocolate paste to only one. In this case, cupcakes can be formed according to the zebra pattern.
4. The process of baking chocolate mini-cakes is the same: the molds are filled halfway and baked for 20 - 25 minutes at 180 degrees.

You can decorate cooled cupcakes with buttercream or ganache. Happy holiday to you!

Video recipe for making cupcakes

Greetings, dear guests and friends of the Home Restaurant! I dedicate today's recipe to all those with a sweet tooth and lovers of beautiful and tasty desserts. As you may have guessed from the name of the recipe, we will prepare strawberry cupcakes at home with curd cream.

I had the idea of ​​making strawberry cupcakes with filling inside for a long time, I just had to wait for the strawberry season to make these delicious mini-cakes with a beautiful white cap made of curd cream, and delicious strawberry slices on top. Delicious cupcakes filled with strawberries and white chocolate ganache, combined with juicy cupcake dough and curd cream, make this dessert worthy of your attention!

My recipe for homemade cupcakes with strawberries is not at all complicated, but quite labor-intensive. After all, you need to bake the cupcakes themselves, prepare the filling, and make two types of cream.

For the recipe, I chose kefir cupcake dough with vegetable oil - and I was not mistaken! The cupcakes turned out exactly as they should be: juicy, moderately fluffy, something between cupcake and sponge dough.

I can definitely classify this recipe for cupcakes at home as basic. Also, if you want to make simple cupcakes at home for the first time, I recommend that you start with the following recipe for cupcake dough with kefir.

The recipe for cupcake cream at home will also not cause you any difficulties: we will use homemade cottage cheese, butter, and white chocolate ganache. The result is an excellent cupcake cream that holds its shape, and is not as greasy as classic butter-based cupcake cream recipes.

So, let’s prepare cupcakes at home - a step-by-step recipe with photos especially for you, on the Home Restaurant website!

Ingredients for 15 cupcakes:

Cupcake batter:

• 170 gr. flour
• 150 gr. Sahara
• 150 ml. vegetable oil
• 140 ml. kefir
• 2 eggs
• 1 pinch of salt
• 1 tsp baking powder
• 1 tsp red food coloring
• 0.5 tsp soda

White chocolate ganache:

• 100 gr. white chocolate
• 110 ml. cream
• 100 gr. butter
• 2 tbsp. powdered sugar

Curd cream:

• 300 gr. cottage cheese
• 70 gr. powdered sugar
• 65 gr. white chocolate ganache
• 50 gr. butter

Additionally:

• 250 gr. strawberries for filling
• 15 small strawberries for decoration
• mint for decoration

How to make cupcakes at home:

We start preparing cupcakes by combining all the dry ingredients in a large bowl. Mix with a whisk: flour, soda, salt, baking powder and food coloring.

And beat with a mixer into a fluffy foam until the sugar crystals are completely dissolved. Add kefir and vegetable oil to the egg-sugar mixture and mix thoroughly.

Combine the dry and liquid mixture and stir with a whisk until smooth.

The dough for cupcakes made with kefir turns out to be quite liquid - that’s how it should be.

Let's prepare a cupcake mold and paper capsules.

Fill paper molds 2/3 full with dough using a spoon.

Place the cupcakes in a preheated oven at 170 degrees. oven for 20 minutes. Heating: from below and from above, without convection; The grille position is in the middle.

Check the finished cupcakes for doneness with a wooden skewer. Remove from the mold and wait for the cupcakes to cool completely.

Prepare white chocolate ganache:

Pour the cream into a saucepan and break the white chocolate into pieces.

Heat the cream until hot, but do not boil. Add white chocolate to hot cream.

Mix with a whisk and put in a cool place. We wait for the mass to cool to room temperature.

We will get a thick and dense white chocolate ganache.

Spread the center walls of the cupcakes with white chocolate ganache. It should look something like my photo.

Cut the strawberries for cupcake filling into small cubes.

Fill the centers of all cupcakes with strawberry filling using a teaspoon.

We “seal” the top of the cupcakes with white chocolate ganache. We put the cupcakes in the refrigerator and start preparing the curd cream.

Prepare cupcake cream that holds its shape:

Place in a large bowl: cottage cheese, softened butter, powdered sugar and the remaining white chocolate ganache (there should be about 60-65 grams of ganache left).

Mix all the ingredients first with a spoon or spatula.

And then thoroughly grind with an immersion blender until smooth, so that there are no lumps.

We cover the finished cream for cupcakes at home with cling film and put it in the refrigerator for 30-40 minutes so that the cream cools a little and becomes thicker.

Fill a pastry bag with cooled curd cream and pipe a fluffy top onto the cupcakes using a pastry tip. I used the star attachment.

There are many ways to decorate cupcakes at home, but I think fresh berries and mint leaves are a safe bet. To decorate the cupcakes, I cut small strawberries in half and added cocktail mint leaves to the arrangement.

Place the finished cupcakes with cream in a suitable container that can be covered with a lid or covered with cling film so that the cupcakes do not dry out, and put them in the refrigerator.

Friends, now you know how to make cupcakes at home. I hope you enjoy my recipe for cupcakes with filling! I look forward to your feedback and comments on the recipe.

If you want to make simple cupcakes at home, you can safely omit the white chocolate ganache and strawberries from the recipe. Red food coloring can be substituted for cocoa without changing the proportions of the cupcake batter recipe. And you can replace the white chocolate ganache in the curd cream recipe with an equal amount of butter.

For cottage cheese cream, choose cottage cheese with a neutral taste, without the specific taste of sour milk products. I used full fat soft cottage cheese from the market, but any soft cottage cheese from the store will also work.

Strawberry cupcakes with curd cream

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Mysterious and intriguing mini-cakes - cupcakes have already gained popularity all over the world, because not a single celebration is complete without them!

The sponge base with a creamy cloud on top just blew up the dessert light. Thanks to such an unpretentious serving, there is now no need to cut personalized cakes, dividing them into an incredible number of servings so that each guest gets their own piece.

It’s enough to bake cupcakes and each of the guests will have their own sweet dish, and sometimes even several if you decide to create various mini-cakes with different flavors, since the number of recipes for their preparation is steadily growing every day! So that you are always fully equipped when preparing for birthdays and other holidays, bookmark this page and prepare these delicious desserts with love and inspiration.

Recipe 1: Classic Cupcake

The classic version of creating cupcakes is not boring or monotonous, because most of these cakes are prepared using it! Therefore, if you have such a secret recipe, you can only change the cream shells and each time the cupcakes will be completely different.

Required ingredients:

- 100-120 g sugar;

— 2 pcs. chicken eggs;

- 100 g plums. oils;

- 0.5 tsp baking powder;

- 100-120 ml of milk;

- 200 g wheat flour;

- a little salt.

- 100 g sugar;

- 50 g plums. oils

- 1 tbsp. lemon juice;

- 4 chicken proteins;

Cooking method:

Beat soft butter with sugar - take the butter out in advance to soften it. Add 2 eggs there, sprinkle them with salt and beat again with a mixer. Add the baking powder mixed with the flour, stir, and then pour in the milk as the final step. The result is a not too thick, aromatic dough.

Distribute it into special paper cupcake molds and bake at 170-180C for about 18-20 minutes, observing its surface.

Make the cream - place the whites and sugar in a container in a bowl of boiling water and beat until all the sugar crystals dissolve, but do not heat too much, otherwise the whites will curdle. Remove from the bath and pour in lemon juice, continuing to whisk, followed by softened butter and coloring, if desired.

Place the cream in the cold for 28-30 minutes and then the oil will set and the cream will thicken. During this time, the baked base will just cool down. Use a pastry syringe filled with cream to decorate the biscuit base and serve the cupcakes to the table. Enjoy!

Cupcakes 2: Rum cupcakes

These cupcakes resemble the famous “baba” only with butter cream. They are also easy to prepare and hold their shape perfectly. Alcohol gives the dessert a slight piquancy when tasting.

Required ingredients:

— 200 g butter;

- 140-150 condensed milk.

for impregnation:

- 100 g of rum.

Cooking method:

Bake cupcakes according to the classic recipe written above. Beat condensed milk with soft butter and cool the whole mass. If desired, you can add any dye. The cooled cream will become denser and more elastic. Soak the cooled biscuit base with rum and let it dry for about 10 minutes, and then decorate it with cream using a pastry syringe or an ordinary bag with a corner cut off. You can add some caramel on top and you are ready to serve!

Recipe 3: Cupcakes with chocolate cream

These cupcakes are a perfect combination of a light biscuit base and a dark, fiery chocolate cream made from dark chocolate.

Required ingredients:

For the dough, purchase the same ingredients as in the classic recipe.

- 200 g dark 72% chocolate;

- 200 ml cream 33%.

Cooking method:

Bake the biscuit base according to the classic recipe and let it cool for about 15-20 minutes.

At this time, slightly heat the cream, but do not boil, and pour it into a bowl, where you previously broke the chocolate bar into pieces. You will need to stir the mixture until the chocolate completely dissolves in the milk product. Then the cream should be cooled in the refrigerator and placed on the base in beautiful waves, if possible decorating the cupcakes with fresh berries.

Recipe 4: Chocolate Cupcakes with Coffee

These mini-cakes are completely saturated with chocolate spirit with coffee: both the base and the cream, and therefore will definitely appeal to those with a sweet tooth who cannot imagine a day in their life without this delicacy.

Required ingredients:

- 0.5 tsp coffee (solvent: Jacobs, Nescafe, etc.);

- 1 tsp. baking powder;

- 1.5 tbsp. cocoa powder;

- 1 tbsp. flour;

- 100 g plums. oils;

- 100 ml milk;

- 100 g granulated sugar;

- 2 chicken eggs;

- 200 g plums. oils;

- 150 ml condensed milk.

Cooking method:

Heat the milk and stir instant coffee and cocoa into it. Rub the butter with sugar and, gradually adding one egg at a time, beat with a mixer. Pour in the cooled coffee mixture and add flour. Beat with a mixer. Place the dough into molds and bake for 15-20 minutes at 170C in the oven. Be sure to cool the finished biscuits before applying the cream.

Whip condensed milk with butter and create cupcakes to your liking.

Recipe 5: Orange Cupcakes

Those who love a citrus note in desserts and treats will definitely love orange cupcakes, because both the dough and the cream contain orange juice.

Required ingredients:

— 2 pcs. oranges;

- 100 ml milk;

- 2 chicken eggs;

- 100 g plums. oils;

- 1.5 tbsp. flour;

- 200 g sugar;

- 1 tsp. baking powder;

- a little salt.

- 100 g plums. oils;

- 3-4 egg yolks;

- 1 orange;

- 1 tbsp. milk;

- 110 g sugar;

- 3-4 tbsp. flour.

Cooking method:

While preparing the dough, rinse the oranges in hot water and remove the zest from them, then squeeze out the juice. Beat eggs with salt and sugar. Add baking powder, flour, orange juice and zest. Stir together and pour in the melted butter. The final touch is to pour in the milk and mix the dough. Fill the molds with it and bake in the oven at 180C for about 23-25 ​​minutes. After cooking, cool the orange bases.

When preparing the cream, grate the zest from the orange and squeeze out the juice. Mix chicken yolks with juice, zest, flour and sugar. Heat the milk in a saucepan and pour in a thin stream, stirring immediately. Place the mixture on the fire and stir until thickened, and then add oil to it. Beat with a mixer and refrigerate for about 1 hour.

Place the orange custard on the base and garnish with citrus slices.

Recipe 6: Mushroom Cupcakes

The incredibly delicate taste of the mushroom cream is completely complemented by the salty, juicy biscuit base. These cupcakes will be a wonderful decoration for the holiday table as a celebratory snack.

Required ingredients:

- 0.5 tsp baking powder;

— 2 pcs. chicken eggs;

- 50 ml vegetable oil;

- 200 g flour;

- 60 ml milk;

- 0.5 tsp salt mixed with seasonings.

- 400 g champignons;

— 150 ml 33% cream (homemade);

- a quarter tsp salt.

Cooking method:

Add seasonings and salt to beaten chicken eggs. Pour in milk along with vegetable oil. Add the sifted flour with baking powder and stir to break up any lumps that have formed. Place the dough in paper molds and bake for 25-30 minutes at 180C in the oven. After cooking, be sure to cool the base.

Wash the mushrooms and cut them into slices. Heat half the cream in a saucepan or frying pan and simmer the mushrooms in it, sprinkling with salt for 5-10 minutes until soft. Whip the remaining half of the cream until creamy. Cool the stewed mushrooms and puree in a blender. Combine both parts and puree with a blender to form a cream.

Decorate the salted base with mushroom cream with sprigs of herbs and serve.

Recipe 7: Snack Cupcakes

These salty cupcakes with herring cream are a great solution for a buffet or buffet. You can decorate them in any way and decorate with greenery.

Required ingredients:

- 0.5 tsp baking powder;

— 2 pcs. chicken eggs;

- 50 ml vegetable oil;

- 200 g flour;

- 60 ml milk;

- 0.5 tsp salt mixed with seasonings.

— 2 pcs. herring fillet;

— 150 ml 33% cream;

- 1 p. greens.

Cooking method:

Prepare the salted dough base as in the previous recipe, cooling it after creation.

Cut the boneless herring fillet into portions and grind in a blender along with the herbs. If you wish, you can add half a green apple to the cream - it will add piquancy to the herring. Pour in the cream and beat until it forms a thick cream.

Decorate the cooled bases with cream and serve.

When baking cupcake bases, do not open the oven door, as they may fall - it is better to give them a little time after turning off the equipment to settle on their own and only then take them out. Either way, your cupcakes will turn out incredibly delicious!

Many confectionery lovers often wonder what cupcakes are? A cupcake is a small American cupcake that is decorated with a top of whipped cream. In Russia, kapeykas are very popular; they are often served in famous restaurants with tea or coffee. Some confectioners are engaged in making these cakes to order: in many online stores you can find small boxes with these cupcakes, which are decorated thematically, for example, for a loved one’s birthday.

If this is the work of a home pastry chef who was involved in the manufacturing process by hand, then such a gift will cost a lot of money. Often, instead of a regular wedding cake, brides order a variety of cute cupcakes for their guests who come to the celebration. And this is not surprising, because the name of this small cake literally translates as “cup cake (pie).”

Why have cupcakes become so popular? Probably, it’s all about not only the interesting presentation, but also the taste: the cake is amazingly tender and soft; one can say that a properly prepared cupcake is a real work of art. Even in one of the episodes of the American television show “Top Chef in America,” Gordon Ramsay praised this wonderful dessert.

In this article you will learn how to make cupcakes step by step at home. If you try and enjoy the culinary process, then you will get the right American dessert that you can please your loved ones with or give to a friend for a holiday. Homemade cupcake recipes are very diverse.

Cupcake recipes with photos

The ingredients for making cupcakes are quite simple and can easily be found on grocery store shelves. This cake is made from classic sponge dough. Classic Cupcake Ingredients:

• Butter - 100 gr.
• Milk fat content 2.5% - 100 ml.
• Flour - 200 gr.
• Chicken eggs - 2 pcs.
• Sugar - 200 gr.

You will also need silicone cupcake molds, which can simply be greased with oil, but it is better to buy paper cupcake molds and place them in silicone ones. By the way, if you are making themed cupcakes for a birthday, you can find molds with funny drawings and congratulations or special toothpicks that stick into the finished cupcake.

Preparing cupcake batter

The cupcake batter should be liquid, so the ingredients must be thoroughly beaten. Use the mixer at maximum speed.

First you need to mix the butter and sugar to form a paste-like substance. First remove the butter from the refrigerator and let it melt at room temperature. If you don’t have much time to cook, you can melt the butter a little in the microwave, but be sure to cool it to room temperature.

Add eggs and flour to the resulting sugar mass. If desired, you can add a pinch of vanilla. Beat the mixture with a mixer, slowly adding milk. The better you beat the dough, the more tender the cake will be.

Preheat the oven to 180 degrees.

In no case should the biscuit dough be left after beating. Lightly grease and flour the sides of paper molds (silicone molds can simply be wetted with a little water) so that the cake does not stick after baking. Fill the molds about half or 2/3 full with dough. Place the baking sheet with the future dessert in an oven preheated to 180 degrees until ready (15-25 minutes). We determine readiness with a match or toothpick by piercing the cake in the middle. If the toothpick is dry, the cake is ready. Remove from the oven and set to cool at room temperature.

The recipe for chocolate cupcakes is quite simple and not much different from the classic one. Simply add cocoa powder to the resulting biscuit mixture. It is advisable that it be bitter, without sugar, because otherwise the dessert will turn out to be quite cloying. You can also add a little red wine or cinnamon to the dough for flavor.

Interesting fact: according to legend, the chef of the Lafayette restaurant created the popular French dessert “Chocolate Fondant” quite by accident: he simply neglected to bake the chocolate cupcakes.

The cream for chocolate cupcakes is usually prepared according to the classic recipe (whipped butter, sugar and cream), but grated dark chocolate and optional walnuts or cherries are added to it.

You can also prepare chocolate ganache as a cream, for which you will need:

• Elite dark chocolate - 100 g bar.
• Butter - 100 gr.
• Powdered sugar - 115 g
• Cocoa - 50 gr.

All ingredients need to be melted, constantly stirring with a mixer until smooth and thick. Fill your finished cupcakes with warm cream and let cool.

Fans of this tropical fruit will really like banana cupcakes; small children will be especially happy with this dessert. The recipe for banana cupcakes is easy to prepare, the main thing is to buy very ripe bananas.

In addition to the classic ingredients, we will need a little full-fat sour cream (2-3 tablespoons) and 2 bananas (fruits whose skin is covered with dark spots are ideal - they are the sweetest). By the way, instead of regular flour, you can use whole grain flour - you will get a quite healthy dessert.

Mash the ripe bananas with a fork until smooth. Try to get rid of any lumps. Add sour cream and bananas to the pre-beaten classic cupcake batter (see above) and mix well with a mixer. Banana cupcakes are baked for about 20 minutes at the same 180 degrees.

This is a very tasty and healthy dessert; even a beginner can handle this recipe for cottage cheese cupcakes.

Ingredients:

• Medium fat cottage cheese - 200 gr.
• Butter - 150 gr.
• Sugar - 200 gr.
• Baking powder - 10 g or 1/3 teaspoon of soda.
• Flour - 200 gr.
• 3 eggs.

We start preparing the dough for cottage cheese cupcakes in the same way as the classics. Then knead the cottage cheese thoroughly through a fine sieve. Add cottage cheese to the butter, then 3 eggs and sifted flour. Mix all ingredients until smooth. It's simple!

These cupcakes should be baked for about half an hour at a temperature of 180 degrees. In any case, be sure to check the readiness of the dough with a toothpick. Almost any type of white cream will go with this dessert.

The cupcake recipe seems quite complicated, but everything is much simpler than you thought. Fill the mold 1/5 full with dough, then add any filling (preferably thick so as not to spread) into the center using a pastry syringe and then fill the mold with dough to approximately 4/5 level.

For chocolate cupcakes, the filling can be in the form of melted dark chocolate, cherry jam, berries and whatever your imagination allows. For whites, you can use anything, from condensed milk to grandma’s strawberry jam. You can use classic silicone molds for cupcakes with filling; there is no particular difference in their choice.

In addition to the classic ingredients, the recipe for carrot cupcakes includes nutmeg and walnuts, vanillin, cinnamon and carrots.

• Pre-peel the carrots, wash and dry. Grate it on the finest grater, also grate the walnuts.
• Add carrots, nuts and spices to the dough, mix well.
• Bake the cupcakes at 180 degrees for about 20 minutes.

For carrot cupcakes, you can use classic cream. If desired, add walnut kernels and pineapple pieces for decoration.

The recipe for cupcakes with cheese cream is classic, in which only the cream differs. Although you can use any dough, be it biscuit, carrot, chocolate or curd. The classic white sponge cake with raspberry filling is very tasty.

How to prepare cheese cream. Ingredients:

• Mascarpone cheese - 150-200 gr.
• Powdered sugar - 1 tbsp.
• Vanillin
• Strawberries (optional)

Dessert mascarpone cheese itself is very thick, so whipping it won’t be difficult. Just add a little vanilla, a tablespoon of powdered sugar and stir well. Add finely chopped strawberries to the finished cheese mixture. Bake in the oven until cooked for about 20 minutes at 180 degrees.

How to decorate cupcakes video

How to eat a cupcake:
1. Choose a small cupcake that has more frosting than the others.
2. Remove part of the paper mold,
3. Take a bite.
4. Then try only the cream.
5. Repeat all over again as soon as there is nothing left from the first cupcake.

(from the Runet)

It won’t be difficult for a person, even someone who did poorly at school, to translate the word “cupcake” into Russian. Cup (cup) - cup, cake (cake) - cupcake. A cupcake the size of a cup is what a cupcake is. The fashion for bright sweets has taken over the whole world. And it all started in America in 1828, when a recipe for small cupcakes decorated with a top of cream was mentioned in the cookbook of E. Leslie, famous in the West. Over time, a classic recipe was formed, called “quarter”, because it consisted of four ingredients: 1 cup. butter, 2 cups. sugar, 3 cups. flour, 4 eggs.

In America, baking cupcakes is treated with almost the same reverence as in Russia Easter cakes are treated. In no case are butter replaced with margarine, the freshest eggs are used, finely ground sugar, and all kinds of fillings, countless of which are innumerable, are of the best quality, and all in order to end up with tender, melt-in-the-mouth delicacies. Decorating cupcakes is a separate topic. A cream hat or frosting with marzipan figures, thematic drawings or funny abstract patterns, chocolate, hearts, faces, butterflies and even miniature “teddy” bears made from cookies - all this variety will turn the head of any sweet tooth! Cupcakes are the perfect treat for an office party or buffet. Multi-tiered “cakes” made from cupcakes look no less elegant than monumental structures made from sponge cake and cream, and they are a pleasure to eat - they do not require dishes or cutlery and do not need to be cut.

With the arrival of microwave ovens in our kitchens, cupcakes began to be prepared again in the old-fashioned way - in mugs! Pour the dough into a suitable mug and set to bake at maximum power; 3-5 minutes is usually enough. But we'll talk about baking cupcakes in the oven. For baking cupcakes, special metal molds with a non-stick coating are designed so that the cupcakes can be removed from the molds without much difficulty. Silicone molds are much more convenient in this regard. Well, if we talk about the classics of the genre, then real cupcakes need to be baked in corrugated paper molds, which are inserted into denser ones (metal or silicone). Paper molds are also preferable because the cupcakes stay fresh longer in them, while the molds themselves become an additional decoration for the cupcakes and make their consumption more hygienic. The molds must be greased with oil and filled with dough to no more than ⅔ of the volume. At first glance, the dough for cupcakes is not much different from the dough for muffins, with the only difference being that muffins can be not only sweet, but also fresh and even salty, but cupcakes can never be. A cupcake is a mini cake, and that's it.

Ingredients:
200 g butter,
1 stack powdered sugar,
3 eggs,

½ cup milk,
1 tsp vanilla extract.

Preparation:
Beat butter, powdered sugar and vanilla until light and fluffy. Add eggs one at a time, beating each time. Add half the amount of flour and milk, stir thoroughly, then add the remaining milk and flour. Grease the baking pans with oil and fill ⅔ full with the mixture. Bake at 180ºC for 15-17 minutes. After baking, keep the cupcakes in the pans for a couple of minutes, then remove from the pans and cool on a wire rack. Decorate with cream.

Ingredients:
2 stacks self-raising flour,
¾ stack. powdered sugar,
¾ stack. milk,
125 g butter,
2 eggs
1 tsp vanilla.
For decoration:
1 ½ cups powdered sugar,
1 - 1 ½ tbsp. water,
pink food coloring,
“Petit Bon” or “M&M”s candies - for decoration.

Preparation:
Mix the sifted flour and caster sugar in a bowl and make a well. Pour in the milk, melted butter, eggs and vanilla and stir until smooth. Place in prepared molds and bake at 200ºC for 12-15 minutes. Leave in pans for 5 minutes, then cool on a wire rack. To make the glaze, sift the powdered sugar into a bowl, add the coloring and mix. Add water little by little, stirring constantly, until you get a smooth, shiny mass.
Spread the frosting onto the cupcakes and arrange the candies into patterns.

Ingredients:
150 g flour,
2 tbsp. cocoa powder,
1 des.l. baking powder,
¼ tsp. salt,
1 egg,
40 g powdered sugar,
120 ml milk,
50 g butter,
50 g dark chocolate.
Filling:
65 g dark chocolate,
24 maraschino cherries,
powdered sugar.

Preparation:
Sift flour, baking powder, cocoa powder and salt into one bowl. In another bowl, whisk together the egg, sugar, milk and melted butter. Take a sieve and sift the dry ingredients directly into the bowl with the egg-butter mixture. Then quickly, literally within 15 seconds, stir the mixture, add the grated chocolate and also stir as quickly as possible. Divide the dough into 24 miniature molds and bake at 200ºC for 10 minutes. Then let sit in the pans for 5 minutes and cool on a wire rack. Meanwhile, melt the chocolate over a double boiler, pour it over each cupcake and place a cherry on top. Sprinkle with powdered sugar before serving.

Ingredients:
200 g sour cream,
1 stack Sahara,
100 g butter,
2 stacks flour,
3 eggs,
2 tsp baking powder,
100 g raisins,
vanilla.

Preparation:
Beat eggs with sugar, butter, sour cream and vanilla. Gradually add flour and baking powder in small portions and stir the batter. Dry the pre-soaked raisins and add to the dough. Pour the dough into greased molds, filling them ⅔ full, and place in an oven preheated to 200ºC for 20 minutes. Brush cooled cupcakes with frosting and sprinkle with colored sugar.

Ingredients:
1 ½ cups flour,
½ tsp. ground cinnamon,
½ tsp. soda,
¾ stack. brown sugar,
¾ stack. vegetable oil,
3 eggs,
½ cup chopped pecans (or walnuts)
300 g bananas,
150 g pineapple,
powdered sugar.

Preparation:
Sift the flour, cinnamon and baking soda into a bowl, add the sugar and make a well in the centre. Pour in the oil, lightly beaten eggs, mashed bananas, finely chopped pineapple and chopped nuts and stir. Place in molds and bake at 180ºC for 20-25 minutes. Decorate with any cream.

Ingredients:
125 g butter,
155 g powdered sugar,
2 eggs
1 tsp vanilla essence,
200g self-raising flour
50 g cocoa powder,
185 ml milk,
16 bears made from cookies.
Caramel:
400 g concentrated milk,
1 tbsp. liquid honey,
30 g butter.

Preparation:
Beat softened butter and sugar until white using a mixer. Add the eggs one at a time, beating the mixture each time. Add vanilla, flour and cocoa and stir until smooth. Place the dough in greased molds and bake at 180ºC for 15 minutes. Cool in the pans for 5 minutes, then remove the cupcakes from the pans and cool on a wire rack. Meanwhile, pour the milk, honey and butter into a saucepan and place it over low heat. Bring to a boil, stirring, and cook the caramel. Cool slightly, pour over the cupcakes and place the bears on top.

Ingredients:
125 g butter,
165 g powdered sugar,
3 bananas,
2 eggs
1 tsp vanilla extract,
300g self-raising flour
45 g coconut flakes,
100 g dark chocolate,
powdered sugar for dusting (or colored glaze for decoration).

Preparation:
Beat the butter, powdered sugar, bananas, eggs and vanilla with a mixer until smooth. In a separate bowl, combine the flour, coconut and grated chocolate, add the banana mixture and stir. Place in molds and bake at 200ºC for 15 minutes. Cool on a wire rack. Dust with powdered sugar or decorate with icing.

Ingredients:
200 g cottage cheese,
200 g sugar,
200 g flour,
150 g butter,
3 eggs,
1 packet of baking powder.

Cream:
200 g soft cream cheese,
powdered sugar to taste,
cocoa powder - for coloring.

Preparation:
Rub the cottage cheese through a sieve. Beat eggs with sugar, add cottage cheese, melted butter and flour with baking powder. Stir until smooth and place in greased molds. Bake at 180ºC for 20-25 minutes. Cool. To make the frosting, beat the cream cheese with powdered sugar, color with cocoa powder and pipe on top of the cupcakes.

Ingredients:
250 ml heavy cream,
450 g dark chocolate,
5 eggs
165 g powdered sugar,
150 g flour,
1 tbsp. cocoa powder,
½ tsp. baking powder,
colored sugar - for decoration.
Chocolate sauce:
100 g dark chocolate,
80 ml 10% cream.

Preparation:
Mix the cream and grated chocolate in a saucepan and melt in a water bath, stirring so that the chocolate does not curdle. Let cool slightly. Beat the sugar and eggs with a mixer until white and the mass doubles. Slowly add the chocolate mixture and stir. Sift flour, cocoa powder and baking powder into a bowl and mix into chocolate mixture. Divide the dough into the molds, filling them ⅔ full, and bake at 180ºC for 15-20 minutes. For the sauce, grate the chocolate into a saucepan, place it over simmering water so that the bottom does not touch the water, and melt while stirring. Drizzle the tops of the cupcakes with chocolate and sprinkle with colorful sugar. If you don't have sugar, use colored coconut.

Ingredients:
200 g butter,
1 stack powdered sugar,
3 eggs,
2 ½ cups self-raising flour,
½ cup milk,
1 tsp vanilla extract,
250 g marshmallows,
½ cup diced almonds,
½ cup coconut flakes,
500 g milk chocolate.

Preparation:
Prepare cupcakes according to the basic recipe and cool. Place chopped marshmallows, almonds and coconut flakes in a saucepan. Melt the chocolate in a water bath and pour in the nut mixture. Stir and pile onto cupcakes. Place in the refrigerator to let the chocolate harden.

Ingredients:
200 g butter,
1 stack powdered sugar,
3 eggs,
2 ½ cups self-raising flour,
¼ cup milk,
1 tsp vanilla extract.
For the glaze:
3 oranges,
2 ½ cups powdered sugar.

Preparation:
Remove the zest from the oranges and squeeze out the juice. Add the zest of 2 oranges and ¼ cup to the cupcake batter. orange juice along with ¼ cup. milk. Bake the cupcakes in small pans and let them cool. For the glaze, mix powdered sugar, orange zest and ¼ cup. orange juice and stir thoroughly until a homogeneous smooth mass is obtained. Spoon frosting onto cupcakes and sprinkle with powdered sugar.

Ingredients:
3.5 stacks flour,
500 g pumpkin puree,
1 tsp salt,
3 tsp baking powder,
1 tsp ground cinnamon,
½ tsp. ground cloves,
½ tsp. ground nutmeg,
½ tsp. ground allspice,
2.5 stacks Sahara,
½ cup brown sugar,
1 stack vegetable oil,
4 eggs.

For the glaze:
1 stack powdered sugar,
1-2 tbsp. milk.

Preparation:
Sift dry ingredients into a bowl and stir to combine. In a separate bowl, beat eggs with sugar, add vegetable oil and pumpkin puree. Then add the flour mixture and stir until smooth. Place the dough in the molds, filling them no more than ⅔ full, as the dough rises well. Place in an oven preheated to 180ºC for 20-25 minutes. Check readiness with a wooden stick. Mix powdered sugar and milk until smooth and shiny and pour over cooled cupcakes. Ready-made cupcakes can be sprinkled with lemon or orange zest.

Ingredients:
1 stack grated carrots,
¾ stack. Sahara,
2 eggs
1 tsp ground cinnamon,
1 tsp vanilla,
½ tsp. salt,
¾ stack. raisins,
¾ stack. nuts,
1 stack vegetable oil,
2 tbsp. baking powder.

Preparation:
Lightly beat the eggs with sugar. Sift flour and dry ingredients, combine with eggs and mix until smooth. Divide the batter into greased pans and bake the cupcakes. To decorate, use buttercream and place a rose on the cupcakes.

You can easily trust the children to decorate cupcakes, especially if you are preparing small treats for a children's party. Colored sugar, colored coconut flakes, cake toppings or small colored dragees can be an excellent palette for children's fantasies. If you are preparing a treat for adults, you will have to awaken the talent of an artist in small forms: cupcakes, decorated in a simple style or, on the contrary, are real cream bouquets, will decorate any holiday table.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina