Cupcake: recipe with photo and video

Get started with cupcakes with simple classic cupcakes. For them you will need: – 110 g of unsalted butter; – 110 g icing sugar; – 2 chicken eggs; – 1 teaspoon vanilla extract; – 110 g of wheat flour; – 2 tablespoons of milk, 3,5% fat.

For buttercream, take: – 140 g unsalted butter; – 280 g of icing sugar; – 2 tablespoons of milk, 3,5% fat; – food coloring (optional).

You can serve muffins without decorating them with icing, cream, or icing sugar

Whisk softened butter and powdered sugar in a bowl until smooth, fluffy, lightweight. Add eggs and vanilla essence, one at a time, while whisking. Sift the flour and start adding a little to the egg and butter mass. At this moment, for making cupcakes, it is important not to whip the mass, but to fold it with a silicone spatula from the edges to the center, gradually adding milk.

Use a special cupcake mold. On sites and in stores selling dishes for pastry chefs, you can find several options for such forms – silicone, thin iron, disposable foil, and there you can also buy beautiful paper molds that are inserted into more solid forms and serve cupcakes directly into them. If you do not have “pieces of paper”, grease the baking tins with butter, if there is, without greasing, place them in the recesses. Fill the tins with ¾ dough.

Preheat oven to 180 degrees. Bake the cupcakes for 10-15 minutes, until they are golden brown and a match or toothpick inserted into them slips dry. Remove the muffins and refrigerate them on the wire rack. During this time, you can do some buttercream for decoration.

Whisk the softened butter until fluffy, while whisking, add half the sifted powdered sugar, beat until soft, light cream, add the remaining powder and milk, add food coloring if desired. Apply the finished cream to the cupcakes by putting it in a pastry bag and squeezing it out through the curly nozzle.

You can decorate classic cupcakes with fresh strawberries, fan-cut or just in half, fresh mint leaves, raspberries, blackberries, blueberries, chopped nuts

Cupcake recipes come with the finest ingredients. For example, with French red wine and dark chocolate. You will need: – 1 ¼ cup wheat flour; – ¼ cups of unsweetened bitter cocoa powder; – 1 ¼ baking soda; – ½ teaspoon of baking powder; – ¼ teaspoon of salt; – ¾ glass of granulated sugar; – ¼ glass of vegetable oil; – 1 large chicken egg; – 2 teaspoons of vanilla extract; – ½ cup unsalted butter, melted; – ¾ glass of milk, 3,5% fat; – 2 tablespoons of red wine; – 250 g of dark chocolate.

For decoration, take: – 150 g unsalted butter; – 2 ½ cups of powdered sugar; – 6 tablespoons of red wine; – 1 teaspoon of vanilla extract.

To make a red wine chocolate frosting, take: – ½ cup of red wine; – 1 glass of chopped dark bitter chocolate; – ¼ cup of corn syrup.

Choose a vegetable oil with a neutral flavor and aroma, such as refined sunflower oil or olive oil. Grape seed oil is also good.

Sift together wheat flour, cocoa powder, baking powder, baking soda, and salt. Melt the butter. In a large, deep bowl, foam the egg, oil and sugar, add the vanilla extract, melted butter and wine, beat well. Put half of the sifted flour into the resulting smooth mixture, knead well with a spatula, add the second part and milk.

Place the muffins in the tins and place in the oven preheated to 170 degrees. Bake for 15-20 minutes. Check doneness by piercing with a match or toothpick. Remove from oven and cool.

While the muffins are cooling, use the cream. Put the softened butter in the mixer bowl, beat into a fluffy, light mass, gradually, adding no more than ½ cup at a time, add the icing sugar, whisking with a mixer first at low speed, gradually increasing it to medium and then to high. Add the vanilla extract, then a little wine, whisking the cream on medium speed. Remember to clean the mixer attachments from time to time.

Make a chocolate frosting. In a small saucepan, heat the wine until foam appears, reduce heat and simmer for 10-12 minutes, until the wine evaporates to one glass and thickens. Remove from heat and stir in chopped chocolate and corn syrup. Whisk until smooth. Refrigerate slightly.

Place the cream in a piping bag with a curly nozzle. Place a beautiful mass on each cupcake, and then in a thin stream, creating a light cobweb, cover the cupcakes with chocolate icing.