Cupcakes “Tender” Recipe
I really like cupcakes. And it’s easy to bake, and the taste is interesting. The dough for cupcakes can be cupcake, sponge cake or even shortbread. I have a vanilla cupcake base. Vanilla Patisserie filling and cream cream for “hats”. Berries on cupcakes are like a cherry on a cake)
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Dough:
Filling:
  • 170ml Milk
  • 40gram Sugar
  • 10gram Vanilla sugar
  • 17gram Melangefrom an egg C1. To weigh 17 grams from a whole egg-melange, it is necessary to mix the egg with a whisk until smooth, and measure the desired amount on the scales
  • 15gram Egg yolk
  • 20gram Corn starch
Cream:
Instructions
  1. First you need to prepare the vanilla filling of Patisier. Pour the milk into a saucepan. Add 20 grams of sugar. Add vanilla sugar. Bring to a boil.
  2. In another bowl, pour the egg (melange), yolk. Add 20 grams of sugar and starch.
  3. Mix with a whisk until smooth.
  4. In a bowl with eggs and starch, pour 1/3 of the boiled milk. Gently mix with a whisk.
  5. Pour this mass into the remaining milk in a saucepan. boil on low heat for a minute. Stir with a whisk until it thickens.
  6. As soon as the filling thickens, remove from the heat. Mix thoroughly so that there are no lumps left. Pour into another container. Cover with a film in contact. Put in the refrigerator until completely cooled for 1.5-2 hours.
  7. To prepare vanilla-based cupcakes, all the ingredients must be at room temperature. Put them on the table in advance. The oil should be soft. Before kneading the dough, preheat the oven to 170 C. In Minsk, pour vanilla sugar and baking powder into the sifted flour. Mix it up.
  8. Add sugar to the soft butter.
  9. Mix at low speed with a mixer.
  10. Beat in the egg.
  11. Mix with a mixer until smooth. Do not whisk.
  12. Pour in half of the dry mixture and pour in half of the milk.
  13. Mix it up.
  14. Pour in the remaining half of the dry mixture and pour in the rest of the milk. Mix it up.
  15. Put the dough in 7 molds for 45 grams.
  16. Bake for 25 minutes at 170 C. Allow to cool.
  17. For the butter cream, combine all the products.
  18. Beat for 1.5-2 minutes at medium speed. The cream is ready. The finished cream is matte and holds its shape well. Use immediately after cooking. For each cupcake, you will need 60 grams of cream.
  19. Remove the middle with a special plunger.
  20. Fill with vanilla filling Patisserie.
  21. Remove the caps from the butter cream.
  22. Decorate with fresh berries. I have cherries.
  23. Bon appetit!
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