Frisky master class: perfect vanilla cupcakes

Frisky master class: perfect vanilla cupcakes

Cupcakes are classic South American mini-cakes. The first recipe for this sweet dates back to 1796. At first it was baked in clay molds the size of a tea cup - hence the name “cup cake”, literally “cup cake”. Cupcakes are prepared from ordinary sponge dough, which is more airy and porous than cupcakes, and the top is decorated with tender creamy, protein or butter cream and decorated as desired. Friends, do you like this famous treat? We invite you to cook it with us now!

Ingredients: dough: butter - 120 g, sugar - 130 g, chicken eggs - 3 pcs., vanilla sugar - 20 g, flour - 200 g, baking powder - 1.5 tsp, salt - ¼ tsp. , milk - 60 ml. Cream: cream 33–35% - 150 ml, cream cheese - 250 g, sweet powder - 50 g.

Manufacturing method:

1. Before starting to make the dough, turn on the oven and preheat it to 170 °C. In a deep bowl, combine room temperature butter and sugar. Beat the mixture at high speed for 6 minutes. The mass mixture must be light and airy.

2. Add eggs one at a time, after which beat the mixture for 1-2 minutes. Add vanilla sugar and beat everything again.

3. In a separate container, mix wheat flour, baking powder and salt.

4. Reduce mixer speed and add the prepared flour mixture in three steps, alternating with adding milk. With all this, start adding flour first and finish with flour as well. The dough should turn out similar to thick sour cream.

5. Insert paper cups into the cupcake pan, pour in the dough, filling ¾ full. The dough will rise during baking. Bake cupcakes at 170°C for 20 minutes. Do not open the oven for the first 10 minutes so that the dough does not fall. After 20 minutes, check for doneness with a wooden skewer. Remove the finished cupcakes from the oven and cool on a wire rack.

6. Before making the cream, cool the whipping container and mixer beaters thoroughly. Whip the cool cream at high speed. They will begin to thicken evenly. It’s important not to overdo it here so that the cream doesn’t curdle.

7. In a separate bowl, beat chilled cream cheese with sweet powder. Place whipped cream on top and fold in using light radial movements. Fill a piping bag with cream. Use the “closed star” or “open star” attachment. Decorate the cupcakes.

On a note

• The ingredients for the dough must be at room temperature.

• Whipping cream can be placed in the freezer for 15 minutes in advance to cool. You can also chill the mixing bowl and mixer beaters in the freezer.

• The finished cream should not be put in the refrigerator; you need to decorate the cupcakes with it right away.

• In ready-made cupcakes, you can create holes on top and fill them with insides: homemade caramel, jam, chocolate spread, lemon curd.

Vanilla cupcakes

Only then can they be decorated with CREAM .

59 explanations:

I tried a very good and tasty recipe on Saturday and they came out very tasty, which I quickly ate. Thank you very much Julia for sharing the recipe, now it will also be my favorite recipe.

I'm sorry, please tell me what I'm doing wrong, I prepared it according to your recipe, as if I did everything step by step, but after 20 minutes the cupcakes were not ready, and some seemed to foam... and the paper molds became slightly oily, although the oils were according to the recipe added

It seems to me that you didn’t beat the butter well and didn’t mix all the ingredients well.

Good day. I’ve made vanilla cupcakes according to your recipe a couple of times already, but they turn out “stuffed” inside and there’s no airiness in the batter. Please tell me what is the error?

A very common problem with oil quality. Try it with sunflower margarine.

Thank you very much Julia for what you do.

Julia, thanks for the recipe, I’ll bake it the day after tomorrow, but I have a question, I don’t have a baking dish, only paper forms. Will I be able to bake without a mold? I just can’t buy one at the moment.

Svetlana, as annoying as it may sound.
Without a steel mold, cupcakes in cardboard tins will spread in different directions.
For stability, try to take several cardboard molds (4-5 pieces, one inside the other).
Fortune!
Please write the results of your tests!

Thank you. I'll definitely write.

The report is here
http://frulya.blogspot.com/2012/09/blog-post_7983.html

Amazing! Everything turned out very successfully! I'm glad!

Julia, please tell me how you make even cupcakes? I just made “Vanilla Cupcakes” according to your recipe and I still have a “hat”. What do you think I'm doing wrong?

Everything is very, very, very (this particular cap) depends on your oven.
Try experimenting with oven temperature. It may be reduced or increased degrees!

I previously had the same problems, only with biscuits. Julia says it right. I took out the annotation, researched it and voila))) all the cupcakes are even. (it was necessary to set it to a different position - a level below average and a different mode. Temperature 180C)

Hello Yulya! I want to brag about it - today is Saturday, but my husband still started to go to work and I prepared vanilla cupcakes for him as a surprise according to your recipe. They came out very tender and sweet, in general they are super, and I would like to say Yulya, thank you so much for spoiling us with your recipes. You are simply awesome. Thank you very much!

Thank you for your blog and for sharing your secrets. Very useful lessons and master class. There is an opportunity to learn and learn a lot of new things.

Have a nice day, Julia!
I would like to thank you very much for this delicious and excellent recipe for vanilla cupcakes. I really liked them and I hope that my clients will also appreciate them.
I also added caramelized lemon zest to them and this also gave them a subtle sourness. Overall great! The only thing is that I have two problems)) it turned out that I had not 12, but 9. I determined and weighed everything as expected.
Naturally, the cardboard mold may differ slightly, I’ll try to create another one for this quantity. And the second time they didn’t come out even, they were all swollen, I had to cut them off with a knife. I have a silicone baking dish, not an iron one, could this be the reason for the swollen tops? I would be very grateful for your answer.

Vanilla cupcakes with fruit innards and snow-white ganache: photo recipe

I found the recipe somewhere on the Internet, decided to try it - I liked the result. The recipe uses corn starch, which is why the products are the most airy.

Interior.

We will fill the cupcakes with the insides, which must be created in advance. I will use apricot and cherry (better, naturally, cherry). It doesn’t matter what kind of fruit/berry interior is prepared according to this principle:

• fruits/berries 60 g;
• sugar 25 g;
• corn starch 1 tbsp.

This is for 6 pieces. This time I did not add sugar, I made the filling more sour, because we will have a sweet cap.

Puree the fruits/berries with a blender, you can cut them into small cubes, as you wish. Combine with sugar, simmer over low heat for 2-3 minutes. Add starch and stir vigorously until thickened. About a minute, maybe less. Remove from heat, cool.

Cap.

We will create a cap using ganache with cream and butter. The cream came out sweet with a pronounced taste of snow-white chocolate. The ganache is also made ahead of time.

• cream 33% 75 ml;
• snow-white chocolate 150 g;
• butter 15 g.

Combine the cream with chocolate and place in a water bath until the chocolate dissolves. Stir until smooth, cool slightly, add butter. Mix again until smooth. When cool, place in the refrigerator for at least 4 hours. Take it out and beat with a mixer for 1-2 minutes. That's it, you can work. Transfer to a pastry bag and remove the caps.

It was quite hot in my kitchen, the cream began to melt. If you put it in the refrigerator, it will stabilize. But if you deliver it somewhere without a refrigerator, then the cream needs to be thicker. The chocolate-cream ratio is 3:1.

Let's start baking.

An indispensable condition for proper baking is that everything must be at the same room temperature! That’s why we take the butter, eggs, and milk out of the refrigerator in advance. Otherwise, the dough will separate (it will have an uneven texture).

To make 6 things we will need:

• butter 55 g;
• sweet powder 100 g;
• egg 1 piece;
• milk 65 ml;
• flour 90 g;
• corn starch 7 g;
• baking powder 5 g;
• vanilla sugar 1 p.;
• salt on the tip of a knife.

Beat the butter and sweet powder with a mixer for about 2 minutes. The mass will turn white and increase slightly in volume. The powder can be replaced with the same amount of sugar, but if you are afraid that it will not dissolve, take the powder. Well, it’s more convenient for me and I’m used to working with powder. Add vanilla sugar and salt there.

Add the egg and mix until smooth. I worked as a mixer.

Beforehand, mix and sift the bulk ingredients (flour, starch, baking powder). The starch in the unique recipe says that it is only corn starch. But any starch will give baked goods an airy and light texture.

Add 1/3 of the bulk mixture, mix carefully with a spatula or spoon.

Add half the milk and stir. The photo shows that there is some heterogeneity. My milk was a little warmer.

Add 1/3 of the dry ingredients, mix, add milk, mix, add the remaining flour, mix. The texture has evened out.

Divide the dough into the molds by 2/3 of the volume.

Preheat the oven to 180 degrees. Bake for approximately 40 minutes.

Leave in the molds until cool. Then, using a special plunger, cut out the centers of the cupcakes. If there is no plunger, use a knife or teaspoon.

We plant the caps and decorate with cherries. Anything!

All is ready! Bon appetit! The next day they are also delicious. Store in the refrigerator, of course.

Vanilla cupcakes

We are preparing very tasty vanilla cupcakes - a dessert that will not leave anyone indifferent! Bon appetit!

Ingredients for Vanilla Cupcakes:

Dough

• Wheat flour / Flour – 125 g
• Sweet powder - 125 g
• Butter (softened) - 125 g
• Chicken egg - 2 pcs
• Soda - 1 tsp.
• Baking powder - 1 tsp.
• Milk - 2 tbsp. l.
• Flavor (vanilla)

Cream

• Butter (softened) - 200 g
• Sweet powder - 450 g

Production time: 45 minutes

Number of servings: 12

Nutritional and energy value:

Recipe for Vanilla Cupcakes:

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Comments and reviews

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April 24, 2016 Dove of Peace #

February 20, 2016 Yummy-2016 #

July 11, 2015 ira 2 ira #

July 11, 2015 CookingOlya # (recipe creator)

July 11, 2015 ira 2 ira #

July 11, 2015 CookingOlya # (recipe creator)

July 12, 2015 CookingOlya # (recipe creator)

July 13, 2015 ira 2 ira #

June 10, 2015 Evgenia 2012 #

June 10, 2015 CookingOlya # (recipe creator)

June 9, 2015 Elena11sto #

June 9, 2015 CookingOlya # (recipe creator)

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