Cupcakes 6 times different: Carrot, strawberry, red velvet or with walnut cream | Magazine

You might be surprised, but the first mention of a miniature cake called a cupcake dates back to 1796. That’s when the recipe for it appeared in the book of the American cook Amelia Simmons. But the name itself came about later, it was first used in 1828. And why is it called that? These cakes were often baked in individual ceramic cups, which are called cups in English. Since then, the name cupcake has therefore been used for small cakes about the size of a teacup. And it’s also important that it’s cakes. This is precisely what distinguishes them from muffins. Cupcakes and muffins are baked in the same form, but the cupcakes are further decorated with cream or, for example, a coating.

What will you bake?

Chocolate cupcakes with nut cream

Carrot Cupcakes

Cupcakes with vanilla cream and fruit

Strawberry cupcakes

Red velvet cupcakes

Gingerbread cupcakes

Or bake the cupcakes according to the video instructions>>>

Chocolate cupcakes with nut cream

What you will need:

• 150 g semi-coarse flour
• 3 eggs
• 150 g Hery butter flavor
• 1 teaspoon of baking powder
• 2 spoons of cocoa
• 75 g of dark chocolate
• chopped chocolate and nuts for decoration

For the cream:

• 150 g Hery butter flavor
• 100 g ground walnuts
• 150 g of powdered sugar

Approach:

1. Mix the sugar with the softened fat, add eggs and cocoa, flour with baking powder and make a dough into which you mix the pieces of chocolate.

2. Line the muffin tins with paper cups and fill them two-thirds full with the prepared dough. Put everything in the oven heated to 180 °C and bake for 20-25 minutes.

3. Heat the milk in a saucepan, sprinkle in the ground nuts, stir the porridge and let it cool. Beat the softened fat with sugar and gradually beat in the nut mixture.

4. Using a piping bag, pipe the cream onto the baked, cooled cupcakes and decorate each one with chopped chocolate and nuts.

Carrot Cupcakes

What you will need:

• 175 g grated carrots
• 175 g softened butter or vegetable fat
• 75 g cane sugar
• 1 egg
• 150 g plain flour
• 2 teaspoons of baking powder
• 1 teaspoon of ground cinnamon
• a pinch of grated nutmeg
• pinch of salt
• marzipan carrots for decoration

For the cream:

• 200 g of cream cheese (Lučina, Philadelphia, etc.)
• 1 spoon of cream
• 1-2 tablespoons of powdered sugar

Approach:

1. Rub the softened butter or vegetable fat with sugar in a bowl, beat the eggs and gradually mix in the sifted flour mixed with baking powder, a pinch of salt, cinnamon and nutmeg. Mix the dough thoroughly and then work the grated carrot into it.

2. Line the muffin tin with paper cups, fill them to the brim with dough, put in the oven heated to 175 °C and bake for about 35 minutes.

3. Leave the baked cupcakes to cool. Then decorate them with cream mixed from cream cheese, cream and powdered sugar and finally with marzipan carrots.

Cupcakes with vanilla cream and fruit

What you will need:

• 115 g softened butter
• 200 g of granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 175 ml of milk
• 200 g plain flour
• 2 teaspoons of baking powder
• pinch of salt

For the cream:

• 200 g of softened butter
• 200 g of powdered sugar
• 1 teaspoon of vanilla extract
• 2 tablespoons of whipping cream

For decoration:

• fresh small fruit (e.g. strawberries, raspberries, blueberries)

Approach:

1. Beat softened butter with sugar in a bowl until foamy. Gradually beat in the eggs and vanilla extract and mix well. In another bowl, mix the flour, baking powder and salt. Add the dry mixture alternately with the milk to the butter mixture and mix into a smooth dough.

2. Divide the dough in the muffin tin into holes lined with paper cups, put in the oven heated to 175 °C and bake for about 20 minutes.

3. Meanwhile, prepare the vanilla cream. Beat the softened butter until smooth and gradually beat in the icing sugar. Add the vanilla extract and cream and beat until the cream is smooth and fluffy.

4. Allow the baked cupcakes to cool well and then use a pastry bag to spray the prepared cream on each one and decorate it with fresh fruit.

Strawberry cupcakes

What you will need:

• 115 g softened butter
• 225 g of granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 175 ml of milk
• 210 g plain flour
• 1/2 teaspoon of baking powder
• pinch of salt
• 150 g finely chopped fresh strawberries + for decoration

For the cream:

• 300 g mascarpone
• 150 g of whipping cream
• 70 g of powdered sugar
• 2 spoons of strawberry jam

Approach:

1. Beat softened butter with sugar in a bowl until foamy. Add the egg and vanilla extract and mix well. Gradually beat in the flour mixed with baking powder and salt and milk, and finally carefully mix in the finely chopped strawberries.

2. Divide the dough in a muffin tin into wells lined with paper cups, put in an oven heated to 175 °C and bake for about 20 minutes until golden.

3. Meanwhile, prepare the cream. Beat the mascarpone with cream, icing sugar and strawberry jam into a smooth fluffy cream.

4. Leave the baked cupcakes to cool, then use a pastry bag to spray the prepared cream on them and decorate them with fresh strawberries.

Spring cakes: The most beautiful ones that you can bake yourself at home

Red velvet cupcakes

What you will need:

• 115 g softened butter
• 300 g cukru
• 2 eggs
• 1 teaspoon of vanilla extract
• 240 ml of sour cream
• 1 tablespoon red food coloring
• 240 g plain flour
• 15 g of cocoa
• 1/2 teaspoon of salt
• 1 teaspoon of baking soda
• 1 teaspoon of white wine vinegar

For the cream:

• 125 g softened butter
• 250 g cream cheese (e.g. Lučina or Philadelphia)
• 1/2 teaspoon of vanilla extract
• powdered sugar to taste

Approach:

1. Beat softened butter with sugar in a bowl until foamy. Add the eggs and vanilla extract, then the cream mixed with the red color. In another bowl, mix the flour, cocoa and salt and gradually add them to the mixture. Finally, mix in baking soda mixed with vinegar. Immediately fill the muffin tins lined with paper cups with the batter, place in the oven heated to 175 °C and bake for about 20-25 minutes.

2. Meanwhile, prepare the cream. Beat the softened butter until foamy and gradually beat in the cheese, vanilla extract and finally sugar to taste.

3. Using a pastry bag, apply the cream to the baked, cooled cupcakes and decorate them, for example, with crushed freeze-dried strawberries or raspberries and sugar hearts.

Gingerbread cupcakes

What you will need:

• 150 g semi-coarse flour
• 150 g of granulated sugar
• 150 g Hery butter flavor
• 1 teaspoon of baking powder
• 3 eggs
• 5 gingerbread cookies + small gingerbread cookies for decoration

For the cream:

• 150 g of powdered sugar
• 150 g Hery butter flavor
• 1 teaspoon gingerbread spice

Approach:

1. Beat the sugar with the fat until foamy. Gradually beat in the eggs, then sprinkle in sifted flour mixed with baking powder and crushed gingerbread and mix the dough.

2. Line the wells in the muffin tin with paper cups and fill them two-thirds full with the batter. Place in an oven heated to 180°C and bake for about 20 minutes.

3. Meanwhile, prepare the cream. Beat the fat with the sugar, mix in the gingerbread spice and leave the cream to harden a little in the fridge.

4. Using a pastry bag, decorate the baked, cooled cupcakes with the prepared cream and decorate them with small gingerbread cookies.

Homemade vanilla extract will definitely come in handy when baking>>>

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