How to decorate cupcakes. Muffin cupcakes - description and types of product; composition and recipe for cooking at home; beneficial properties and contraindications; decoration methods. Preparing the right muffin dough

Instead of simply frosting your cupcake, use a piping bag to create beautiful or intricate designs. Both the regular swirls on cupcakes and the more fancy frosting designs you see in bakeries are created using this technology. This article includes instructions for beginners, as well as ideas and practical tips for experienced cupcake decorators.

Steps

Part 1

Preparing for decoration

Before you are ready to decorate, make sure to prepare the icing properly. The frosting will dry out and set when exposed to air, so don't make it too early while waiting for the cupcakes to cook. Thick, creamy frosting is best for decorating. Icing sugar, which according to the recipe only includes powdered sugar and liquid, is much harder to decorate due to its liquid consistency.

Buy a piping bag or make your own. A pastry bag, also called a syringe bag, is a linen or plastic cone with a hole at the tip through which icing is squeezed out. If you haven't purchased one, you can easily make your own by following the instructions in this article. You can use a rectangular plastic bag (like a string-lock bag) and cut a hole in one of the corners, or cut a large, long triangle out of parchment paper and wrap it in a circle to make a cone.

If you are using parchment paper, to keep the pouch from falling apart, make sure you fold the corners or pinch the outer edges together.

Select a large pastry decorating tip. You will need one of the pastry nozzles or nozzles through which the icing will come out evenly. Use a large tip to make a standard cupcake swirl. A regular tip or a bag with a small hole without a tip can make intricate designs, but not the thick, decorative swirls used for most cupcakes.
- You can find the most common, large 1M and 2D Wilton brand piping bags at craft stores. If you want to try different types of curls, you may need to look for other tip designs in online stores.
- The round hole tips create a pattern that looks like smooth, soft ice cream. The star-shaped opening produces raised or ruffled swirls, and you can buy different types depending on which pattern you like best
Use a nozzle adapter if you are going to change pastry nozzles. The attachment adapters clip around the pouch so that you can easily remove one attachment and swap it for another shaped attachment. To start, place the smaller locking ring in the pouch, then pull the larger ring over it from the outside of the pouch, holding the pouch in place. The pastry tip can be attached to the outer ring and can be easily removed when it's time to replace it.
- Use a large adapter for a large nozzle. The nozzle should be easily and firmly attached to the adapter.
If you only use one attachment, place it directly into the pouch. Point the decorating tip downwards and push it towards the narrow end of the bag. The spout should fit through the hole at the end, while the walls of the bag should hold it. If necessary, cut the hole a little larger, but don't worry if it doesn't fit perfectly; the frosting should hold the tip in place.

Place your piping bag into a cup or mug. Place the pouch in a long, cylindrical container with the tip facing down. This will stabilize the bag as you fill it with frosting. If you are using a plastic or linen bag, you can fold the edges out to make it easier to access the bottom.
- See the tips section on how to use the least messy method of filling a piping bag using cling film.
Spoon the frosting into a piping bag. Frosting is a thick enough consistency to fit into a piping bag, as opposed to soft, liquid-based frosting that may ooze out of the tip before you pipe it out. Either way, filling the bag creates a mess, so take your time.

Gently press down on the icing as you go. Continue filling the bag, lightly pressing the icing towards the bottom to remove any air bubbles. If you don't pack the frosting tightly enough, you will end up with gaps and unsightly air bubbles in the frosting.

Twist the top end of the bag. Twist and hold the top end of the bag so that when you press, the frosting does not fly out from the top. Try to swirl directly above the icing to reduce the chance of air getting in and mixing with the icing. Now you are ready to start decorating.

Part 2
Decorating cupcakes with swirls
First, practice on a plate. If you've never used a piping bag before, you might want to start with something less important than your cupcakes. Practice for the first time on a plate or piece of parchment paper, following the instructions below. If you want to get started as quickly as possible, you may still be tempted to squeeze a small strip of frosting onto the plate to avoid any bubbles at the very bottom.
- The instructions below remain the same whether you are decorating a cupcake or practicing on another round or flat surface.
Press most of the frosting into the top of the bag. Make sure the top of the pouch is tied or twisted as described in the previous section. Push most of the frosting towards the top of the bag until you have a small amount of frosting left at the bottom. Twist the bag around this mixture so that the rest of the icing does not fall out of the bag. Now you only need to pipe out a much smaller, more controlled glaze. Now you can decorate longer without feeling tired in your hands, and you will have better control over the decorating process. Now you only need to squeeze a much smaller, more manageable amount of frosting. You"ll be able to decorate for longer without your arms tiring, and you"ll have more control over your decoration.
- Warning: Don't try this with a parchment paper bag. It will fall apart or break through. If you find it easier to use a parchment bag, try to fill it only half full or less with frosting.
- When you run out of frosting, unwind the bag and add some more to the bottom. You should have enough frosting to decorate at least one cupcake.
Learn how to hold a piping bag. With one hand, hold the bag vertically and squeeze out the frosting, placing it on the mass of frosting that you have separated from the main volume. Use your other hand to guide the pouch. You can guide the pouch by grasping the top of the nozzle and guiding it like a handle, or you can grab it with your first hand, helping it move steadily and evenly.

Hold the bag vertically over the cake. The nozzle should be at a distance of 1.25 - 2.5 cm above the surface you are decorating. You can lift the bag up and down in small movements to see what distance creates the most attractive design, but don't push it close to the surface of the cupcake. This will most likely create a blurry or sloppy pattern.
- If you are decorating a specially shaped cupcake or the side of a cupcake, hold the bag at a 900 angle to the side you are decorating. The bag should be positioned horizontally in relation to the vertical surface.
Squeeze the frosting bag over the center of the cupcake. By squeezing the bag with your hand, you should end up with a dot or star on the surface of the cake, depending on which attachment you use. The piping should be slow and smooth, but strong enough to create a continuous flow of icing.
- Read the next few steps before you begin so you know how to properly move the piping bag
Continue piping in a spiral from the center of the cupcake. Maintain constant pressure in the bag to release the frosting evenly. Without lifting the bag, circle around the center icing point until it is completely surrounded. Don't leave any space between the circles and the center point. Don't leave any space between the circle and the central dot.
- If your cupcake is large or the dot is small, you can create a second circle around the first in an outer spiral. However, it's easier to create a continuous curl if you're not too close to the edge.
Continue squeezing in a spiral in and out. When your circle is complete, lift the nozzle and gently point it inward. The inner loop will create a smaller circle on top of the first. Finish the turn by pointing it toward the center.
- Again, maintain constant pressure in the pouch and guide the nozzle at the same constant speed.
Stop pressing and gently lift the bag. It is important to release tension from the bag before lifting it over the cake. If you stop pressing and lift the pouch vertically, your curl will end in a beautiful decoration. This will be a star, typical of most nozzles, or a small round dot, typical of a regular round nozzle. This will be a star shape of some kind for most piping tips, or a small point for simple, round piping tips.

Part 3
Creating other glaze designs.
Try different variations of basic patterns. Several basic patterns are described in the chapter “Decorating Cupcakes with Curls.” They have slight differences and use different amounts of icing, but they don't require any specific skills.
Use the French tip to create quick and unique designs. The French curl tip releases the icing in tall, thin, wavy stripes. You can hold a piping bag over the center of the cupcake and then start piping and watch the frosting spread evenly outwards towards the top of the cupcake.
- This technique is best used on small cupcakes because the frosting only spreads evenly over a certain area.

Thinking about what dessert to serve with tea? Make homemade cupcakes. They are very tasty, soft, satisfying and perfect for family tea drinking. We will present you the simplest recipes for cupcakes in molds.

Silicone molds are the best option for baking. The cake won't burn in them, the middle will be well baked, and you won't have to spend money on baking paper.

Products for the recipe:

four eggs;
flour - 0.15 kg;
granulated sugar - 0.2 kg;
baking powder - 10 g.

Step by step steps:

Break the chicken eggs into a separate bowl. Shake the mixture with a whisk until white foam with bubbles appears.
Gradually add sugar while continuing to whisk. The granulated sugar should completely dissolve.
Pour baking powder into the flour and add everything together to the egg mixture.
Use a spoon to form the dough; it should be runny.
You can take one large silicone mold and then cut the cupcake into pieces with a knife, or take several small ones and bake beautiful little cupcakes.
Place the dough into the molds.
Turn on the oven in advance and set its temperature to 180 degrees.
Cook the dough in the oven for 25 minutes.
You can check how ready the treat is using a toothpick - just stick it into the cupcake. If the toothpick is dry, it means the dessert is completely baked.
Remove from the molds. You can decorate it in a variety of ways - sprinkle with powdered sugar, pour over chocolate or condensed milk.

A simple recipe - in a mug in 5 minutes

This recipe is for those who urgently need to serve something tasty for tea.

Grocery list:

sugar - 50 g;
dry cocoa - 30 g;
one egg;
vanilla - 3 g;
flour - 100 g;
milk - 70 ml;
half a chocolate bar;
vegetable oil - 40 ml.

Cooking method:

Pour flour, sugar and cocoa into a large non-iron mug. Mix dry ingredients.
Add the egg, add butter and milk.
Use a spoon to form a lump-free dough.
Add vanilla and chopped chocolate pieces.
Close the mug with the future cupcake in the microwave. Set the timer for 3 minutes.
Remove the finished dish from the mug. The entire cooking process takes 5 minutes. Bon appetit!

With milk

Recipe Ingredients:

sugar - 160 gr;
slaked soda - 8 g;
milk - 0.2 l;
sunflower oil - 90 ml;
two eggs;
vanilla sugar - 8 g;
flour - 350 gr.

How to make a milk cake:

Mix two types of sugar together.
Pour them into a bowl of milk and break the eggs into it.
Pour soda with sifted flour and pour in sunflower oil.
Knead the airy dough, first stirring with a spoon and then with your hands.
Prepare the molds in advance. They can be made of silicone or ordinary iron. Grease them with oil inside.
Fill out the forms with dough.
Bring the oven on to 180 degrees. Cook the pastries for 25 minutes. Bon appetit!

On kefir

With kefir, the dough comes out more tender and fluffy.

You will need:

butter or margarine - 0.1 kg;
kefir - 220 ml;
sugar - 150 gr;
three eggs;
baking powder - 24 g;
first grade flour - 270 g;
vanilla sugar - 20 gr.

How to make cupcakes with kefir:

Pour raw eggs from their shells into a mixture of regular and vanilla sugar.
Take a piece of butter out of the refrigerator, soften it in the microwave and pour it over the eggs.
Add kefir to the same bowl. Bring all ingredients until smooth.
Gradually add flour, followed by baking powder.
Thus, by kneading we get a slightly liquid, homogeneous dough.
Place the cake mixture in a baking dish lined with special paper.
Preheat the oven to medium temperatures. Cook the pechevo for 50 minutes.
After using a toothpick to determine that the cupcakes are ready, cool them, remove them from the mold and sprinkle with powdered sugar.

Homemade chocolate cupcakes

This incredibly tasty and beautiful chocolate cupcake will look great on any holiday table.

Required ingredients:

granulated sugar - 180 gr;
milk - 150 ml;
cocoa - 65 gr;
two chicken eggs;
baking powder - 9 g;
margarine - 60 g;
wheat flour - 0.2 kg;
chocolate drops - 100 gr.

How to make cupcake batter:

Melt margarine in a water bath or in the microwave.
Pour milk into margarine, add eggs.
In another bowl, combine flour, cocoa powder and sugar, crushed on a sieve.
Add bulk products to the container with liquid ingredients. Mix.
Take special paper muffin cups and pour batter into each of them.
Do not add it to the edges of the molds; the dough will still rise in the oven.
Set the oven temperature to 180 degrees and bake for 15 minutes.
You can add chocolate chips to the dough as a surprise.

Delicate and fluffy delicacy in a slow cooker

Amazingly delicious muffins are made in a slow cooker. In this recipe we will bake one large muffin. A multicooker bowl will serve as a baking dish.

You will need:

condensed milk - 380 g;
soda - 5 g;
flour - 200 gr;
egg - 2 pcs;
salt - 3 g;
half a lemon with skin.

Algorithm of actions:

Pre-treat the walls of the bowl with vegetable oil.
In a separate deep container, bring the raw eggs to a yellow mass with foam using a mixer.
Pour condensed milk there.
Peel the lemon, grind the rind into zest, and squeeze out the juice separately.
Add both zest and juice to the main mixture.
Separately combine flour, baking soda and salt.
Pour them into the future dough and process with a mixer.
Pour the finished dough into the slow cooker. Set its mode to the “Baking” function. Time - 50 minutes.
Use a toothpick to check if the cake is ready; if the stick is wet, continue cooking for another 10 minutes.
Cut the warm cake into pieces and serve.

How to bake raisin cupcakes at home?

Main products:

chicken eggs - 3 pcs.;
margarine - 0.2 kg;
raisins - 200 gr;
flour - 0.26 kg;
sugar - 0.2 kg;
vanilla sugar - 10 g;
baking powder - 16 gr.

How to bake a cupcake at home:

Sort out the raisins, add warm water and leave for 20 minutes.
Roll the dried raisins in flour and leave them there.
Soften the margarine and mix it with both types of sugar.
Break the eggs into the main mass. Mix everything.
Add raisins, baking powder, processed flour. Make the dough.
Grease a special mold with sunflower oil and place the dough in it.
Bake the cake at 180 degrees for 45 minutes.

milk - 40 ml;

two eggs;

lemon zest - 15 g;

butter 60 g;

baking powder - 12 g;

salt - 6 gr.

How to make a cake in a bread machine:

Combine flour, salt and baking powder in a bowl.
In another bowl, add milk, eggs and sugar. Bring the mixture until smooth with a slight foam.
Pour flour mixed with salt and baking powder into milk, stirring with a whisk.
Sprinkle in lemon zest and coconut.
Pour the resulting dough into the mold.
Place the pan in the bread maker and cook in the “Cake” program. Bon appetit!

With liquid filling - a la fondue

Main products:

four eggs;
one and a half bars of dark chocolate;
flour - 90 g;
butter - 170 g;
powdered sugar - 0.2 kg.

Cooking method:

Melt a piece of butter.
Turn on the oven in advance to preheat it.
Break the eggs, add powdered sugar and pass through this mixture with a mixer.
Melt the chocolate bars in a water bath and mix them with soft butter.
Pour the warm chocolate mixture over the eggs.
Slowly add flour, stirring gently with a spoon.
Take silicone molds and grease them with liquid oil.
Sprinkle the molds with cocoa powder.
Place the chocolate dough and place the molds and their contents into the oven.
Cooking time: 10 minutes.
The edges of the cake will be baked, but the center will remain runny.

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What could be more pleasant than starting the morning with coffee and a delicious muffin that looks so delicious? Especially when you consider that there are many different amazing and simple recipes for these little joys.

Editorial website wants to make the morning (or maybe afternoon or evening) of each of you a little sweeter. To do this, we have selected the coolest cupcake recipes that you will definitely want to make.

Coconut cupcakes with chocolate filling

You will need:

coconut flakes - 100 g
butter - 150 g
milk - 200 ml
wheat flour - 350 g
baking powder - 2 tsp.
sugar - 100 g
dark chocolate - 150 g
chicken eggs - 2 pcs.
almond flakes for decoration

Preparation:

For the dough, first combine chicken eggs with sugar.
Beat them until white and add very soft butter and milk. Mix.
Add coconut flakes and mix. Now add the sifted flour with baking powder.
Line muffin tins with paper capsules and place one tablespoon of batter in each. Then add a piece of chocolate.
Cover the chocolate with a tablespoon of dough. Place the muffins in a preheated oven and bake for 20 minutes at 200 ºC.
Decorate the muffins with almond flakes.

Tiramisu cupcakes

You will need:

For the test:

flour - 1 ½ cups
butter - 100 g
sugar - 160 g
egg - 2 pcs.
salt - a pinch
baking powder - 1 ½ tsp.
milk - 200 ml
vanillin - 2 g

For cream:

mascarpone - 250 g
cream 33-35% - 150 g
powdered sugar - 5 tbsp. l.
vanillin - 2 g
cocoa - 2 tbsp. l.

For impregnation:

freshly brewed coffee
rum - 2 tbsp. l

Preparation:

Cream butter with sugar, salt and vanilla. Add eggs one at a time. Then add milk and flour with baking powder. Part milk, part flour, then milk again and finish with flour. Beat.
Place the dough in paper molds 2/3 of the way up. Bake in an oven preheated to 180 ºC for about 25 minutes. Check readiness with a skewer.
While the muffins are baking, brew the coffee and let it cool. As soon as the cupcakes are baked, without removing them from the mold, make 10-12 punctures in each.
Soak the cupcakes in coffee. You can use a teaspoon or a brush. Don't skimp on the impregnation.
Then let the cupcakes cool completely.
Preparing the cream. To do this, beat the mascarpone. Separately, beat the cream with powdered sugar and vanilla.
Gently mix the mascarpone and cream. Using a pastry bag, pipe the cream onto the cupcake. Sprinkle cocoa on top of the cupcakes.

Red Velvet Cupcakes

You will need:

150 g sugar
150 g wheat flour
100 ml milk
100 g butter
1 egg
2 tbsp. l. cocoa
1 tbsp. l. red food coloring
1 tbsp. l. vinegar
1 tsp. baking powder
vanilla sugar or vanillin
a pinch of salt
powdered sugar for decoration

Preparation:

The butter and egg must be removed from the refrigerator in advance - they should be at room temperature.
Mix soft butter with sugar and vanilla sugar (vanillin).
Beat the mixture until it lightens in color and becomes more fluffy.
Then beat the egg into the butter and beat again until smooth at low speed. The result should be a creamy base for the dough.
In a separate bowl, mix milk, vinegar, food coloring. Mix together flour, cocoa, baking powder and salt.
Add a third of the flour mixture to the butter-egg base and fold in gently. Then pour in a third of the milk with the dye and stir until combined.
Alternating in the same way, add all the flour and milk. At the end, when all the ingredients are combined, you can beat the dough a little again with a mixer at low speed to break up any lumps.
Place paper tartlets into the muffin tin and fill them no more than two-thirds full with batter.
Bake the cupcakes at 170ºC for 20-25 minutes. When baking muffins, it is important not to exceed this temperature, otherwise the dough will not be as tender.
Remove the finished cupcakes from the mold and sprinkle with half the powdered sugar, and when they have cooled, sprinkle on top again. This will create a delicate sweet crust on the surface.

Nutella and nut muffins

You will need:

butter - 50 g
nuts (any to your taste) - 100 g
flour - 300 g
baking powder - 1 tsp. l.
cocoa - 50 g
sugar - 100 g
nutella - 200 g
egg - 1 pc.
sour cream - 150 g
vanillin
half a glass of milk

Preparation:

Combine sugar, cocoa, salt, chopped nuts and flour.
Mix the butter (melt and cool first), Nutella, egg, sour cream, vanilla and milk.
While whisking, pour the mixture into the dry ingredients, pour the resulting dough into the molds 3/4 full.
Bake at 180 ºC for 20-25 minutes. 10 minutes before ready, decorate with nuts.

Blueberry muffins with cottage cheese cream

You will need:

For the test:

300 g flour
2 tsp. baking powder
1/4 tsp. salt
150 g butter at room temperature
200 g sugar
3 large eggs at room temperature
2 tsp. vanilla extract
50 ml vegetable oil
2 tbsp. fresh blueberries and 1 tbsp. blueberries for decoration

For cream:

2 packs Philadelphia cream cheese
300 g butter
250 g powdered sugar
2 tsp. vanilla extract .

Preparation:

Preheat oven to 175°C. Place paper cups in muffin tin.
Wash the blueberries and dry them a little. Before adding to the dough, add a spoonful of flour and roll the blueberries in it.
Combine flour, starch, baking powder and salt. Beat butter and sugar with a mixer at high speed until white and fluffy.
Add the eggs one at a time, beating for a few minutes after each addition. Add vanilla extract.
Reduce speed to minimum. Add the flour mixture in three additions, alternating with two additions of vegetable oil, and beat until completely combined after each addition of ingredients.
Add blueberries to the dough and mix gently with a spatula by hand.
Fill the prepared pans evenly with the batter and bake for about 20-25 minutes until lightly golden brown.
Remove from oven and place on a wire rack to cool for 5 minutes. Then remove completely from the iron pan and cool on a wire rack for about an hour.
Butter and cream cheese must be at room temperature.
Beat butter with powdered sugar until white. Add vanilla extract and mix well.
Separately, beat the cream cheese with a mixer (about 5 minutes).
Add the whipped butter to the cream cheese and mix until smooth with a wooden spatula. And so on until you have added all the oil.
Decorate the cupcakes with cream and blueberries.

Marzipan cupcakes with dried apricots

You will need:

flour - 300 g
chicken egg - 2 pcs.
butter - 100 g
marzipan - 85 g
dried apricots - 85 g
brown sugar - 50 g
milk - 100 ml
baking powder - 10 g
powdered sugar - 1 tsp.
sea salt - ½ tsp.

Preparation:

Preheat the oven to 190-200 °C.
Cut dried apricots into small cubes.
Melt the butter.
Mix flour with baking powder and salt.
Grate the marzipan on a fine grater.
Combine flour with grated marzipan, dried apricots, sugar, mix everything - it is very important that the marzipan is distributed evenly.
Lightly beat the eggs with a whisk, pour in the milk and, continuing to stir with the whisk, add the melted butter.
Pour the egg-milk mixture into the flour and marzipan and knead the dough.
Place paper liners in muffin tins and spread batter.
Bake muffins in preheated oven for 20 minutes.
Sprinkle the finished muffins with powdered sugar.

Chocolate Orange Cupcakes

You will need:

flour - 250 g
dark chocolate - 150 g
egg - 3 pcs.
brown sugar - 120 g
butter - 100 g
sour cream - 100 g
candied orange peels - 2 handfuls
milk - 175 ml
cream - 50 ml
cocoa - 40 g
baking powder - 1 ½ tsp.
sea salt - ½ tsp

Preparation:

Preheat the oven to 200 ºС.
Melt the butter.
Mix flour with sugar, cocoa, baking powder and salt.
Add candied fruits to the flour and cocoa (leave a little for decoration), mix everything.
Chop 100 g of chocolate into small pieces with a knife, add to the flour with candied fruits and mix.
Mix the eggs, sour cream and milk with a whisk, then pour in the melted butter (leave a little to lubricate the paper) and mix everything.
Add flour with baking powder and mix lightly.
Cut 10-12 squares of baking paper larger than the muffin tins, allowing the edges of the paper to hang out of the tins.
Brush the paper squares with the remaining melted butter, line the muffin tins and add the batter.
Bake the cupcakes in the preheated oven for 25 minutes.
Break the remaining chocolate into small pieces, place in a saucepan, pour in the cream and melt.

Pour chocolate glaze over the finished muffins and decorate with the remaining candied fruits.

Cupcake Recipes

Decorating cupcakes on top: recipes for cupcake cream with step-by-step photos and videos, as well as options for decorating and decorating small confectionery products.

15 minutes

400 kcal

4/5 (6)

Cupcakes can be baked large or small - in portioned molds, round or rectangular. Sprinkle them with powdered sugar and decorate with colorful creams and sprinkles. Cupcakes, decorated with cream on top and with filling inside, look like mini-cakes and are called cupcakes. Beautifully decorated cupcakes will be a great addition to your tea party. And if you cover them with an unusual cream and put them in a beautiful package, you will get an original gift for a sweet tooth of any age. This wonderful delicacy will delight both adults and children.
And here the main question arises: how to decorate cupcakes at home and make a suitable cream with your own hands that will not drip and fall off? We hasten to reassure everyone who has such questions - there are a lot of recipes for creams for sponge cakes! And if you don’t like any of them, you can always frost your cupcakes.
I offer you several simple recipes with a photo of the cream for decorating cupcakes on top. As well as design options.

Vanilla cream cream

Required:

Butter cream with cheese

Required:

200 g butter;
250 g cream cheese;

vanilla on the tip of a knife;
220-250 g of powdered sugar.

Any soft cream cheese (mascarpone, Philadelphia and others), as well as fatty, coarse-grained cottage cheese, are suitable for the cream.

Quantity: one portion.
Kitchen appliances and accessories: whipping container, mixer.
Cooking time: 15-20 minutes.

Cooking sequence

Soften the cheese a little with a fork. If you use cottage cheese, then you need to rub it through a large sieve or beat it with a blender.
Separately, beat the pre-softened butter with powdered sugar. You can make it yourself by grinding sugar in a coffee grinder.
Gradually add the cheese to the butter part, whisking each time.
At the end of beating, add vanilla.
We put the finished cream in the refrigerator for half an hour and can decorate the cupcakes with it.

For the perfect combination, cook or use kitchen assistants and make.

Protein cream

Required:

250 g sugar;
3 squirrels;

3 tbsp. l. water;
1/4 tsp. citric acid.

Cooking time: approximately 25 minutes.
Kitchen appliances and accessories: whipping container, mixer, small bowl.
Quantity: one portion.

Cooking sequence

Pour sugar into a small metal bowl and moisten it with water.
Place on low heat and cook until the first large bubbles appear, but without turning yellow.
Beat the egg whites at high mixer speed until light foam forms. Add acid and continue whisking. From this, the mass will begin to increase and become denser.
Without stopping, we take a bowl of syrup and begin to introduce it into the whites in a thin stream.
Beat until stable, dense waves flow through the cream and the whites have cooled.
If you need colored cream, now is the time to divide it into the required number of parts and add dye.
All. You can take a pastry bag and decorate the cupcakes.

Video recipe for protein cream

Watch the video on how to properly prepare stable protein cream. Each step of the recipe is shown very well here.

Custard protein cream with butter

Required:

3 squirrels;
250 g sugar;
1/4 tsp. citric acid;

180 g butter;
vanilla on the tip of a knife.

Cooking time: 20-25 minutes.
Kitchen appliances and accessories: whipping container, mixer, whisk, saucepan.
Quantity: one portion.

Cooking sequence

Remove from the refrigerator, cut into pieces and soften the butter.
Mix the whites with sugar and place the container with them in a steam bath so that it does not touch the boiling water.
We start whisking first and bring until the sugar is completely dissolved.
Remove from the bath, add citric acid and beat with a mixer, turning it on at full power.
Beat until the egg whites cool completely and form stiff, stable peaks.
Without turning off the mixer, add the butter one small piece at a time, each time allowing the added portion to disperse well into the protein.
At the very end, add vanilla and beat until the cream becomes white, homogeneous, thick and dense.

Custard cream

Required:

1 egg;
100 ml milk;
200 g butter;

150 g sugar;
vanilla on the tip of a knife.

Cooking time: 30-35 minutes.
Kitchen appliances and accessories: mixer, whisk, pan.
Quantity: one portion.

Cooking sequence

In a saucepan or saucepan, mix milk, egg and sugar.
Place on low heat and, stirring with a whisk, cook until it resembles condensed milk.
Remove from heat and whisk for about 5 minutes. Here you can use a mixer.
Cover with film. Cool completely.
During this time, beat the softened butter with a mixer until it reaches a yellow-white, creamy state.
1-2 tbsp. l. Add the cooled custard mixture into the oil, whisking all the time. At the end add vanilla.
The result is a thick, stable and shiny white cream.
Cool slightly in the refrigerator before decorating. And then place it on top of any cupcake.

Try decorating with this cream.

Chocolate buttercream

Required:

3 yolks;
2 tbsp. l. without a hill of starch;
100 ml milk;

dark chocolate bar;
180 g butter;
150 g sugar.

Cooking time: 30-35 minutes.
Kitchen appliances and accessories: mixer, whisk, pan.
Quantity: one portion.

Cooking sequence

In a saucepan or saucepan, grind the yolks with sugar and starch until white. It is better to take corn starch, it is considered more delicate.
Pour in milk, stir and place on the stove over low heat.
Stirring constantly with a whisk, cook the mixture until thickened.
Remove from the stove and cool completely.
Beat the butter until light and creamy.
After breaking the chocolate into pieces, melt it in a small bowl, placing it in the microwave or in a steam bath. Let the chocolate cool a little.
Turn the mixer on to medium speed and begin adding the custard mixture into the butter. We do this 1-2 tbsp. l. and after each addition, beat well.
Once you have a thick, fluffy and homogeneous cream, slowly pour chocolate into it. If you wish, you can add 20-30 g of cognac.
Beat until smooth and homogeneous.

Chocolate cream is great for decorating many cupcakes, including “Chocolate Cupcakes.”

Video recipe for chocolate buttercream

For detailed technology for preparing this cream, watch the video. There are also some very interesting ideas for decorating cupcakes.

Cupcake decoration options

Decorating is always a fascinating, but also slightly exciting process. I want to come up with something original. I will try to help you a little in this matter, but for the rest everything will depend on your imagination.

The easiest option is to use a pastry bag to squeeze out spirals or curls, both plain and multi-colored, on top of the cupcakes. Small confectionery beads will look beautiful on them.

Unusually decorated cupcakes will be a fun decoration for the holiday table for little ones with a sweet tooth. Any small sweets will come in handy here. These can be multi-colored dragees, chewing marmalade, small candies, straws, and so on.

A very easy way to decorate children's cupcakes is to put a good ghost on top. To do this, squeeze white cream in the form of a cloud onto the cupcake and make eyes out of chocolate dragees, in the middle of which we place a small dot of cream. Or vice versa, give the chocolate cream ghost white eyes with dark pupils. You can even make such ghosts cross-eyed.

You can also simply make a snake by squeezing out a coiled body from the cream and adding beady eyes.

A little troublesome, but a spider that sits on a white or green cream pillow looks very interesting on the cupcakes. A round chocolate candy will serve as his body, and instead of eyes there will be small beads or drops of cream. For the paws, you will need a straw that needs to be broken into small identical pieces. Two pieces of straw are fastened at right angles with chocolate and inserted into the cream around the candy.

The legs sticking out of the cream, made from straws or thin and long candies, and shod in boots fashioned from chocolate fondant, look quite unusual.

By experimenting and imagining further, you can make each cupcake interesting and unique in its own way, which will pleasantly surprise all your guests.
Write comments with feedback. And don't forget to add photos of your little works of art and share your cupcake designs.

The basis of the most exquisite dish is simplicity, which can easily be turned into a masterpiece with the help of imagination and simple culinary techniques.

For example, simple cupcakes with cream or chocolate fudge on top look much more appetizing than undecorated ones, and the frosting makes them tender and juicy. It’s not difficult to prepare such an addition to your favorite pastries, and the additional costs will be more than recouped by the enthusiastic reviews of those who try them.

Cream, impregnation or fondant?

Every housewife who knows more than fry potatoes and make morning omelettes has her own favorite muffin recipe “for all occasions.” Baking using it turns out harmless and tasty, but not too festive.

However, if simple cupcakes made from eggs, butter and flour are saturated with delicate fruit impregnation, poured with white chocolate fondant or decorated with “caps” of the most delicate cream, they will turn into exquisite cupcakes worthy of a royal meal. But what should you choose to decorate your favorite baked goods?

The classic version is butter cream, which is used to decorate desserts using a pastry syringe. Layered in a curly wave and topped with a cherry preserved in alcohol, it will do honor to any, even the simplest baked goods. But this addition to it contains so many calories that after enjoying cupcakes with cream, you will then have to spend long hours getting in shape in the gym.

A lighter version of buttercream is sweet cream cheese. Its calorie content is an order of magnitude lower, and the benefits are unconditional. By decorating your favorite pastries with delicate curd cream, you will get a much healthier dessert with an amazing taste.

Lovers of mild sweetness will undoubtedly want to decorate their cupcakes with meringue. This dessert decoration is made on a protein basis. There is a minimum amount of oil in it, and you can add fruits, chocolate chips, and candied fruits. If the meringue is prepared correctly, it, unlike a butter or cheese “cap,” will not lose its shape even in a stuffy room.

The fudge is made on the basis of fruit decoction and has a more liquid, delicate consistency. It is ideal not only for decorating muffins, but also cakes and biscuits.

The purpose of soakings for muffins is to add juiciness to a somewhat dry dough. They can be made on the basis of condensed milk, diluting the sweet product with water by half, and also using jam or alcoholic drinks as a basis.

DIY butter-chocolate cream for cupcakes

Since such a cream is more than just a decoration, products for its preparation must be selected with the GOST mark.

The amount of sweet powder can be varied based on your own preferences. Cinnamon, vanilla, almond essence can complement the cocoa aroma or become an equivalent substitute. The quantity of products is designed to decorate a standard serving of 12 muffins.

Ingredients

Butter – 250 g;
Sweet powdered sugar - about 4 cups;
Fresh cow's milk - ¼ cup;
Cocoa powder – 1-2 tbsp.

How to make delicious buttercream for cupcakes with your own hands step by step

The butter must be removed from the refrigerator an hour before cooking so that it has time to melt under natural conditions.
Place it in a deeper container and beat with a mixer until soft for several minutes, and then gradually add powder.
After adding half the powder, pour in milk (room temperature) and sprinkle in cocoa. Its quantity depends on the flavor and color saturation that we want to achieve. Beat everything thoroughly. If we are making cream with vanilla or other flavorings, they should be introduced at this stage. The same goes for food coloring.
Add the second part of the powder, adjusting the amount to taste.

Decorate the muffins with the finished cream using a pastry bag with a grooved tip. At the end, you can sprinkle the dessert with multi-colored caramel crumbs. Great idea for a children's party!

Original cheese cream for decorating cupcakes

We suggest using Philadelphia cheese. If you can’t find it in the store, you can look for Mascarpone or any other that is in stock. The main thing is that it is fresh, since heat treatment is not provided. All products should be at room temperature.

Ingredients

Soft cream cheese - 170 g;
Soft butter – 50 g;
Vanilla essence – 2-3 drops;
Powdered sugar - a little more than 2 cups.

Homemade cheese cream for decorating baked goods

Place the butter and cheese in a container with sides and begin to beat it. A few minutes after turning on the mixer (it should work at medium speed), add vanilla and begin to gradually add powder.
When the cream becomes perfectly homogeneous, apply it to the cooled cupcakes with a pastry syringe.

It is best to serve dessert right away. If guests are expected a little later, you should place it on the refrigerator shelf with minimal cooling. Cupcakes with buttercream should be stored in the same place, avoiding hypothermia.

Homemade orange fondant for cupcakes

Ingredients

Orange – 1 piece + -
— 1/4 pcs + -
- 1 PC + -
— 100 g + -
- 2-3 tbsp. + -

How to make universal sweet fudge with your own hands

We wash the fruits, pour boiling water over them, and then remove the zest from them with a sharp knife. It needs to be finely chopped, placed in a container with fresh lemon-orange juice and boiled over low heat for about 5-10 minutes.
After straining the citrus juice, add butter and sugar to it and mix everything.
Place the sweet aromatic mass on the stove and heat, stirring constantly until the sweet crystals dissolve.
We haven’t used an egg yet: use a mixer to turn it into a fluffy foam and add 2 tbsp to it. hot (but not boiling!) sweet syrup. Then, on the contrary, when it is still hot enough, we gradually add the sweet egg mass.
Stir continuously until the almost finished fudge thickens. Let it cool and pour it over the finished cupcakes, thereby enriching the delicate taste of homemade baked goods.

Delicious cherry impregnation for home baking

Ingredients

Fresh cherry juice – 1/3 cup;
White sugar – 2 tbsp;
Cognac or vodka – 4 tbsp;
Water - 2-3 tbsp.

Preparing a delicious cherry flavored impregnation

Sweeten fresh cherry juice with sugar and place it on the stove.
Heat the liquid over low heat until the sugar grains dissolve in it. Let the syrup cool slightly, and then add alcohol to it and add water to the volume of the glass.

Quick soak for homemade jam muffins

Ingredients

Jam from any berries to taste – 2 tbsp;
Vodka – 50 ml;
Purified water – 1 glass.

How to make a quick and easy delicious jam dip

Add jam (candied can also be used) to the water and stir.
We put it on the fire for just a few minutes - in warm water the sweet product “disperses” faster. When the impregnation has cooled, add alcohol to it and stir.

Homemade baked goods usually turn out very tasty, but they are, so to speak, not very beautiful. Add points to the popularity of homemade sweet treats by expertly decorating your favorite cupcakes and biscuits with buttercream, fruit fondant or milk frosting.

Natural decoration of baked goods is an opportunity to show your imagination almost endlessly and treat your family and friends with delicious and healthy delicacies. This means that you should definitely master this very simple art.