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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More than a year ago, in my notebook cookbook there was an entry for cupcakes with buttercream, which I saw on some site, but I don’t remember which one and the address was not saved in the notebook. But the recipe itself wasn’t very good, I had to fine-tune it, constantly playing with the proportions of the ingredients. We presented our current version of small cupcakes at the SWEET WEEKEND Festival. I am posting it.
A delicious cupcake recipe perfect for kids, weddings or birthdays. Cupcakes can be made with chocolate, banana, buttercream or fondant. There are many, many options for cupcakes. This cupcake recipe with step by step photos can become your go-to cupcake recipe.
The quantities indicated below make 46-48 small muffins and 14-16 medium ones. It’s difficult to say exactly what kind of molds I use, the packaging was thrown away a long time ago, but it was written on it that these were cupcake molds.
The dough is prepared very quickly, the cupcakes are also baked quickly, but they become softer and tastier if you apply cream on them and put them in the refrigerator to rest for 8 hours.
For the cupcakes you will need (I used a 250 ml glass):
All ingredients should be at room temperature.
- 1.5 cups flour
- 1 cup of sugar
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 100 g melted butter (82% or higher)
- 1 egg
- 1/4 cup sour cream (15-20%)
- 3/4 cup milk
- 2 tsp vanilla sugar
In a saucepan or deep bowl, use a whisk or fork to mix sugar, egg, vanilla sugar, sour cream and milk. Then add the slightly cooled melted butter and mix thoroughly again.
In a separate bowl, combine flour, baking powder, baking soda and salt. mix.
Then sift the flour mixture through a sieve into the pan with the milk mixture. Mix thoroughly with a whisk until smooth. It’s even better to let the dough rest a little at room temperature for about 15 minutes.
Using a teaspoon, pour the dough into molds (I have silicone molds, but I also use paper molds that I put in silicone ones) 2/3 full. But the photo shows that there is a lot of dough, this happened due to my oversight with one batch of 12 pieces when I prepared them for Halloween (by the way, I only have 12 molds).
Place the cupcakes on a baking sheet and put them in the oven, preheated to 180 degrees. They will bake for approximately 9-13 minutes (for larger muffins, increase the baking time to 13-18 minutes). Everyone’s oven is different, so I’m giving universal advice so that the cupcakes turn out tender and not dry.
Keep an eye on the cupcakes after 8 minutes (for larger cupcakes, check after 10 minutes) in the oven. Check them for doneness with toothpicks, stick them in and if they come out dry, take them out immediately. The cupcakes should be white; if they start to turn golden, they are already drying out.
This is what they look like in their paper molds.
And these are the orderly rows of two hundred cupcakes that we prepared for the SWEET WEEKEND Festival. After the first hundred they became more beautiful and smoother :)
I don’t even know how to make you see a link to the cream. Well, really, I’m already tired of the question “Where is the cream?”
Despite its tiny size, the cupcake is in no way inferior to full-fledged classic cakes. The sponge cake comes in chocolate, peanut, strawberry, banana or vanilla. The toppings are also varied, from raisins to chocolate chips and fruit. The cake is crowned with the obligatory air cap made of cream, cream cheese, meringue, whipped cream, ganache or mastic. At this stage, the chef shows all his imagination: the cupcake can be decorated with candied flowers, beads, sculpted with a company logo or a cartoon character - a real scope for creativity! Mini-cakes help create a holiday atmosphere: for St. Patrick's Day, it is appropriate to make cupcakes in the shape of green shamrocks, for Halloween - with the image of a Jack-O-lantern, and for New Year - in the form of a Christmas tree.
The fashion for cupcakes has also migrated to wedding tables. Newlyweds often order multi-tiered masterpieces of elaborately decorated mini-cupcakes instead of a traditional cake. Such an individual dessert is superior to its larger brother: it looks beautiful and is more convenient to eat - after all, each guest gets a separate cake. You can bake cupcakes in coffee or tea refractory cups, in silicone molds or in multi-colored corrugated paper molds. The latter are sold in large supermarkets.
Cupcakes are often confused with another type of miniature baked goods - muffins. They come in both dessert (with the addition of blueberries, raspberries, cherries, cinnamon) and snack (with pumpkin, zucchini, carrots). The difference between cupcakes and muffins is that the former have a generous portion of cream and a delicate porous sponge cake, while the latter have a swollen dough cap hanging on top and a denser texture. By the way, even in the world of wizards, muffins are respected: it is known for certain that on the way to school, Harry Potter enjoyed pumpkin muffins, which in the fairy-tale world are sold only on the Hogwarts Express.
For 4 persons: flour - 6 tbsp. l., butter - 100 g, sugar - 3 tbsp. l., baking powder - 1 tsp, milk - 150 ml, eggs - 2 pcs., Philadelphia cheese - 200 g, powdered sugar - 2 tbsp. l., any berry, salt.
Knead the butter with your hands and beat with sugar. Separately mix flour, baking powder and a pinch of salt. Beat the eggs into the butter and knead. Combine the mixtures and add warm milk. Pour the finished dough into special molds, fill them halfway, and place in the oven. Beat the powder and Philadelphia, place in a piping bag, and decorate the cupcakes. Place berries on top (you can use fresh or defrosted ones).
Calorie content per serving 300 kcal
Cooking time 50 minutes
7 points
For 4 persons: flour - 1.5 cups, sugar - 1 cup, fresh blueberries - 50 g, vegetable oil - 1 tbsp. l., eggs - 2 pcs., butter - 100 g, sour cream - 1 glass, soda - 1 tsp, powdered sugar - 1 tbsp. l.
Beat the eggs thoroughly with sugar. Add melted butter, sour cream and soda slaked with vinegar. Beat, adding flour. Grease small molds with vegetable oil, pour the dough without filling the mold completely. Add fresh berries. Bake in a preheated oven on low heat for about 20 minutes. Cool the finished muffins and sprinkle with powdered sugar.
Calorie content per serving 210 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 6 points
For 6 persons: flour - 1 cup, sugar - 1.5 cups, cottage cheese - 250 g, sour cream - 2 tbsp. l., eggs - 2 pcs., butter - 2 tbsp. l., soda - 0.5 tsp., bananas - 1 pc., mint leaves - 10 pcs.
Mix cottage cheese, eggs, sour cream, flour, sugar (1 cup), soda, quenched with vinegar, and melted butter and place in molds. Bake in the oven at 180° C. Remove and cool.
Cut the banana into rings and sprinkle with lemon juice to prevent it from browning. Pour the remaining sugar into 1/2 cup of water and place on low heat. When the liquid begins to boil, remove from heat. Soak the cupcakes with the prepared caramel. Decorate the pastry with banana slices and mint leaves.
Calorie content per serving 150 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 6 points
For 4 persons: wheat flour - 250 g, ground cinnamon - 1.5 tsp, soda - 1.5 tsp, baking powder - 2 tsp, salt - 1.5 g, eggs - 3 pcs., sugar sand - 230 g, vegetable oil - 150 ml, vanillin, grated carrots - 2 cups
Preheat the oven to 180°C. Grease the bottoms of the muffin tins. Sift together flour, cinnamon, baking soda, baking powder and salt. Set aside. Beat the eggs and sugar until the mixture becomes foamy and light in color. Add vegetable oil, vanilla and carrots. Mix into flour mixture. Pour the dough into the prepared pans. Bake in a preheated oven for 15-20 minutes. Remove and let cool on a wire rack.
Calorie content per serving 210 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 6 points
For 4 persons: wheat flour - 250 g, butter - 100 g, granulated sugar - 150 g, cocoa - 2 tbsp. l., eggs - 2 pcs., kefir - 1 glass, baking powder - 2 tsp., vanillin
Mix kefir with baking powder and set aside for a while. Mix melted butter with sugar, eggs, vanilla. Add kefir. Add flour, sifting. Mix well. Divide the dough into two parts. Add cocoa to one of the parts. Place alternating spoonfuls of chocolate and light batter into a greased and floured muffin tin until the tins are half full. Bake at 180°C for about 25 minutes. You can cover the muffins with melted chocolate or chocolate whipped cream and sprinkle with cocoa.
Calorie content per serving 270 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 6 points
For 4 persons: wheat flour - 1.5 cups, baking powder - 0.5 tsp, soda - 1 tsp, salt - 1 tsp, bananas - 3 pcs. granulated sugar - 0.75 cups, eggs - 1 pc., butter - 75 g
Preheat the oven to 180° C. Grease the muffin tin well with butter. Sift together flour, baking powder, baking soda and salt, set aside for a while. Mash the bananas into a puree. Mix the puree, sugar, egg and pre-melted butter in a separate bowl. Carefully add the flour mixture and stir until smooth. Pour the dough into the molds, filling them 2/3 full.
Before baking, you can place large pieces of bananas or any other fruit on the top of the cupcake. Bake for 25-30 minutes.
Calorie content per serving 250 kcal
Cooking time 50 minutes
Difficulty level on a 10-point scale 6 points
For 4 persons: wheat flour - 100 g, milk - 120 ml, green tea with jasmine - 3 bags, granulated sugar - 150 g, butter - 50 g, baking powder - 1.5 tsp, vanillin, eggs - 1 pc., salt - 0.25 tsp.
Brew tea bags with hot milk. Mix dry ingredients: flour, salt and baking powder. Beat softened butter with sugar, vanilla and egg. After the milk has cooled, remove the bags. Add milk to butter. Then add dry ingredients. Stir until smooth. Preheat the oven to 180° C. Grease the pan with oil. Bake for 20-25 minutes. Can be decorated with whipped cream and confectionery sprinkles.
Calorie content per serving 180 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 6 points
For 4 persons: flour - 250 g, margarine - 150 g, milk - 150 ml, eggs - 2 pcs., baking powder - 2 tsp, sour cream - 5 tbsp. l., cocoa - 4 tbsp. l., sugar - 4 tbsp. l., butter - 1 tbsp. l.
Mix butter, cocoa, sugar, milk. Bring to a boil, remove from heat. Cool. Beat the eggs and mix. Add baking powder and flour, knead the dough. Grease the molds with oil and fill 2/3 full with dough. Place in a preheated oven, bake for 20-25 minutes. For the cream, mix sour cream, cocoa, sugar, butter in a saucepan. Boil. Cool. Place cream on cupcakes.
Calorie content per serving 420 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 6 points
For 4 persons: wheat flour - 250 g, granulated sugar - 300 g, zucchini pulp, grated on a fine grater - 250 g, eggs - 2 pcs., olive oil - 2 tbsp. l., cinnamon, salt, baking powder, vanillin
In one container, mix all dry ingredients (flour, sugar, cinnamon, salt, baking powder and vanillin). In another container, mix all other ingredients. Add liquid ingredients to dry ingredients and stir. Divide the resulting mixture into molds, filling them 2/3 full. Bake in an oven preheated to 180°C for 25 minutes. You can decorate the cupcakes with curd cream: beat 300 g of curd cheese or soft cottage cheese until smooth and airy with 50 g of powdered sugar and coat the tops of the cupcakes.
Calorie content per serving 170 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 6 points
For 2 persons: flour - 4 tbsp. l., sugar - 4 tbsp. l., cocoa - 2 tbsp. l., eggs - 2 pcs., vegetable oil - 2 tbsp. l., baking powder - 0.5 tsp., salt
Mix all ingredients, beat with a mixer at low speed. You should get a dough similar in consistency to sour cream. Pour it into mugs, filling them halfway - the dough rises very well. Microwave for 3-4 minutes. Make sure that the dough does not overflow.
Take out the finished cupcakes, let them cool slightly and serve without removing them from the mugs. You can add dried fruits, zest, fresh berries or chopped nuts to the dough, and decorate the finished cupcakes with powdered sugar and fluffy low-calorie cream.
Calorie content per serving 220 kcal
Cooking time 15 minutes
Difficulty level on a 10-point scale 5 points
Photo: Fotolia/All Over Press, Legion Media
The popularity of cupcakes around the world is quite easy to understand: these small cup-sized cakes - hence the name - are very easy to eat, they are beautiful and very tasty.
When there are a large number of guests, you no longer need to worry about how to cut the birthday cake so that everyone gets a piece - and there is no need to cut anything at all. Each portion is already packaged in a beautiful paper wrapper and decorated as if it were a complete culinary creation. In general, we learn how to make cupcakes and decorate them.
Secrets of making cupcakes
The main difference between cupcakes and muffins or cupcakes is that they are closest to cakes in terms of sponge cake structure and design. Cupcake dough should always start by mixing butter and sugar, then gradually add eggs or yolks - in this case the dough will be a little more tender and soft. Then the milk is added, and at the very end the flour is quickly added.
Flour should always be sifted before mixing into the batter to ensure fluffier cupcakes; all ingredients should be at room temperature.
To prevent the dough from separating from the melted butter, everything needs to be done very quickly and carefully, best of all by moving the whisk or mixer from top to bottom.
During baking, you should not open the oven door slightly so that they do not fall off, and also take them out immediately after baking - it is best to let them cool a little in the oven.
Classic cupcake recipe
This is a basic recipe, to which you can then add filling, cocoa powder, ground nuts or citrus zest, make striped cupcakes from two or three types of dough and, of course, use different types of cream.
- Sugar: 150 gr
- Eggs: 2 pcs.
- Butter: 100 gr.
- Baking powder: ½ teaspoon
- Milk or kefir: 120 ml
- Flour: 200 g
- Salt: a pinch
- Vanillin: optional
Beat soft butter with sugar, add eggs and salt, continuing to beat, add flour and baking powder in portions and then pour in milk or kefir, mix thoroughly again. The dough should not be too thick and aromatic.
Fill paper or silicone molds to about ⅔ height, bake for about 20 minutes at 170-180 degrees in a preheated oven until golden brown.
Chocolate cupcakes “bomb”
Recipe from famous chef Jamie Oliver.
To the basic recipe you need to add 2 tablespoons of cocoa powder, when laying out the finished dough, first add 1 tablespoon, then a piece of good chocolate, then add the dough to the desired level. Decorate as desired and to your taste - below are several topping options.
Cupcakes “Baba”
Quite a piquant variation of cupcakes on the theme of the famous baba. To do this, add cinnamon and ginger to the base dough - a pinch each and a handful of washed raisins; after baking, pour a teaspoon of rum over the cooled cupcakes (if the treat is intended for children, this item should be excluded). As a topping, it is best to use meringue cream or whipped butter plus condensed milk - recipes for creams are written below.
Striped chocolate orange cupcakes
Prepare the dough according to the basic recipe, divide in half. Add 2 tablespoons of cocoa to one half, mix thoroughly, squeeze the juice of one orange and zest into the other half. Pour the mixture into the molds one by one into the center until ⅔ full - you will get very tasty and fragrant cupcakes with an interesting pattern.
Cupcake cream
All the creams presented below are similar in one way: they hold their shape very well when cooled and you can squeeze out various designs from them - from simple waves to rather small plastic ones in the form of flowers and petals. In classic cupcakes, the cream is squeezed out from the top from a pastry bag with a nozzle, which can be cut to fit any pattern, or from a syringe with a similar device.
Vanilla buttercream - for 12 cupcakes
- Butter: 250 g
- Powdered sugar: about 4 ½ cups - sifted
- Milk: ¼ cup
- Vanilla: 1 pod, or 1 sachet of vanilla, or vanilla essence - a few drops
- Gel food coloring: optional
Soften the butter slightly at room temperature. Beat it at medium speed, adding powdered sugar in portions, about halfway add milk and vanilla - beat until a light, airy mass is formed. If desired, the cream should be divided into the number of colors you need and add food coloring to each according to the instructions.
Cream cheese cream
This cream is not as fatty as the previous version, it will appeal to lovers of traditional cheesecake, the cream has a rich, creamy taste.
- Cream cheese at room temperature: 170 g
- Butter at room temperature: 50 g
- Vanilla extract or essence: a few drops
- Powdered sugar: 2 ¼ cups - sifted
With a mixer at medium speed, beat the cream cheese and butter until smooth, add vanilla extract and powdered sugar in portions, beat until smooth. Cool the finished cream in a pastry bag for about 1 hour, decorate the cupcakes.
Cream of butter and condensed milk
- Butter: 250 g
- Plain or boiled condensed milk: 1 can
Beat with a mixer until fluffy; the butter should be at room temperature. Cool in a pastry bag and decorate cooled cupcakes.
Cream meringue
There are several ways to prepare this cream, both require some skill, but in general they can be done even by novice housewives.
- Proteins: 3 pcs.
- Water: ¼ cup
- Sugar: 1 cup
- Citric acid: pinch
- Butter: 170 g
- Vanilla extract: a few drops
- Food gel coloring: optional
Pour the whites into a deep bowl - it should be completely clean and dry. Mix water and sugar in a small saucepan and cook until the sugar is completely dissolved, then cook over low heat for about 5-7 minutes until a “thread” forms. While the sugar syrup is boiling, beat the whites with citric acid until stiff peaks form.
Next, without turning off the mixer, pour in the sugar syrup in a thin stream - the mixture will immediately become glossy and thicken quite quickly. Continue whisking until the cream has cooled completely - this may take up to 20 minutes; you can place the bowl of cream on ice to speed up the process.
Add softened butter - the mixture will fall slightly, but as you beat it will become smooth and homogeneous again. If whipping fails, place the entire mixture in the refrigerator for 15 minutes and continue beating with the mixer again. Finally add vanilla extract and coloring. Place the cream in a pastry bag and decorate the cupcakes.
Whipped cream
A simple and elegant solution for those who do not have a lot of time to cook and decorate. Use for decoration just before serving - this type of cream holds its shape the worst.
Take a can of ready-made whipped cream - preferably proven brands, shake and apply to the finished cupcakes. Decorate with grated chocolate or cocoa powder, berries, and fruit pieces if desired.
Ganache
Cream for chocolate lovers, goes well with classic or chocolate cupcakes.
- Chocolate 70% cocoa: 225 g
- Cream 30%: 270 g
- Molasses or honey: 40 g
Bring the cream with molasses or honey to a boil, turn off the heat, pour in the chocolate broken into pieces, stir with a spatula until completely dissolved and a homogeneous mixture is obtained. Cool in the refrigerator until the ganache begins to hold its shape, transfer to a pastry bag, and decorate the cupcakes.
Decorating cupcakes
Modern trends offer naturalness, on the one hand, for example, figurines and decorations made of mastic, popular in the recent past, have been replaced by elegant and interesting decorations made of natural chocolate, berries and fruits in gelatin filling.
On the other hand, many confectioners make full use of their imagination and skillfully mix different techniques and techniques. For example, traditional protein-butter cream, squeezed into a spiral shape, is decorated with homemade or ready-made signs with funny inscriptions made of chocolate, sugar beads, caramel cobwebs, fresh berries and fancy voile sprinkles.
Quite often, gel dyes or even paints made from natural juices are used to decorate cupcakes - with a regular brush, entire pictures of various formats are painted on mousse filling or the same butter cream, smoothed with a spatula.
Equipment for making cupcakes
There are not so many additional equipment needed for making cupcakes. In addition to a bowl for kneading the dough and a mixer - they are found in almost every kitchen - you need baking paper molds and a pastry bag for the cream.
Baking tins
Now you can find many molds of various sizes and any design - from simple white ones, on which you can draw or write a name or a wish with a marker, to multi-colored and themed ones: children's, romantic, fantasy, New Year's.
In general, you can pour the dough into them immediately or transfer ready-made cupcakes baked in metal or silicone molds into paper molds.
Average price: about 100 rubles for 100 pieces.
Pastry bags for cream
They make life very easy when decorating small or large confectionery molds. The bags themselves can be made of paper, polyethylene, cotton, silicone - depending on this, their cost and durability are determined.
The bag's tip is usually either cut off or a special nozzle with a shaped cutout is used. This allows you to create drawings of any complexity, borders, edgings. It is better for beginners to start practicing with simpler attachments, gradually trying other shapes; experienced confectioners often choose very complex and fancy options.
Average price: about 100 rubles per bag with a nozzle, depending on the material and brand.
Hello Grandma Emma! Your Cupcakes are simply delicious! They are so easy to prepare, and how beautiful they are – a sight to behold! Well done Danielle, golden hands, very talented girl. I was looking for a recipe for cupcakes with photos and videos - it’s much easier to cook when you can watch the video and read a detailed step-by-step recipe and a list of all the ingredients. Well done, you came up with a good idea. I saw that many people started doing this after you, but you do it better than anyone else. Continue to make us happy! Best regards, Lena.
Good afternoon, Grandma Emma. Thank you very much for the recipe - the cupcakes went with a bang, dare me, I’ve only seen them :) I just don’t like the name - cupcakes, here are muffins or cupcakes - somehow it’s closer and more understandable to me. Well, okay, whatever you call it, the main thing is that it’s very tasty. I often spoil my friends with various baked goods, and I borrow recipes from your site, I know that it will always turn out well. I respect you very much and believe that you are the best cook on Youtube. Send me new recipes more often, I always want to try something new. Thank you.
Hello! Today I made cupcakes myself for my mom, dad and sister. I wanted to surprise them - it worked. My friend brought cupcakes to school for her birthday - everyone liked it, she said that it was not difficult to prepare, the main thing is to have the right molds. Well, she gave me a silicone mold, and she also gave me the recipe, but it was difficult for me to prepare just the written recipe. Then I wrote a photo of a cupcake recipe on the Internet and ended up with your recipe. Your cupcakes are so cool that I just wanted to bake them. I baked it and it turned out great. I decorated them a little differently, but still beautiful. Thank you from my parents.
Hello. Your cupcake recipe with photos and videos is very successful, thank you. I especially liked the design - so beautiful! I probably watched the video 10 times because I liked how Danielle decorated it. Right before our eyes, an ordinary cupcake turned into a festive mini cake! I cooked for my husband’s anniversary, it turned out very elegant. I learned a lot from you - thank you again!
Hello, dear and beloved Video Cooking! Thank you for preparing such beauty and sharing it with us! Your cupcake photo recipe is just super! You cook so beautifully that I always want to repeat it. Once I received the recipe, I prepared it the next day. I struggled a bit with the decoration, but in the end everything worked out. The cupcakes are crumbly, tender, and the cream melts in your mouth. The cupcakes turned out so beautiful that it was a shame to eat them, a real work of art. Thank you for being!
Hello my dear! It's me again, your faithful fan Anush. Are you tired of me yet? I love you very much and am so glad that I found you on the Internet. I would really like to come to you, hug you, and watch you cook live. But... So, today I received your recipe for cupcakes with photos and videos in the mail (as always). These are not cupcakes - they are just a miracle! Danielle decorated it so wonderfully, she’s so young, and the hands are golden, just like a grandma. Thank you and low regards. I kiss you deeply, Anush.
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