Step-by-step recipe for making cupcakes with photos

A dessert that is indistinguishable in taste from its vicious counterpart, but without flour, sugar and even nuts.

I tried several healthy muffin and cupcake recipes, but none of them were perfect. For example, a muffin based on cottage cheese turns out incredibly tasty and light, but still different from the usual one. But these chocolate cupcakes, if you don’t overcook them in the oven, are simply perfect - the structure is like sugar-wheat cupcakes, but at the same time, the base is coconut flour, rich in fiber, and instead of “white death” there is a sweetener that does not increase blood sugar, does not cause caries and contains only two calories per 100 grams.

Cupcakes with raisins

You can make a delicious dessert with raisins. This dried fruit is a great substitute for sugar and you may not even have to add a sweetener to your dough. You will get truly dietary cupcakes.

• 150 grams of flour. You can use two types of flour. Mix rice and corn flour well.

• 60 ml milk. We use skim milk; 100 grams of this product contains only 30 calories!

• 160 grams of yogurt. If desired, you can replace yogurt with low-fat kefir.

• 2 eggs.

• 30 grams of raisins. This serving contains only 98 calories.

• 2 teaspoons baking powder

Beat eggs together with milk and yogurt. Add flour and sweetener to the resulting mass. Beat again with a mixer. If the dough is too thick, you can add a little more milk. Pour into molds and bake in the oven for about 12 minutes. These cupcakes pair well with banana cream!

Vanilla cupcakes with chocolate chips

For these cupcakes we will need drainage. oil, good drainage. oil, but not lower than 72% fat content. Drain. We take out the butter in advance and put it in the refrigerator. This also applies to other products: milk and eggs.

Load the drain into the mixer bowl. butter and powdered sugar along with vanilla sugar. Why not sugar? No, you can use sugar too, but I like it better with powdered sugar. It dissolves faster in oil.

Beat with a hand mixer until the powdered sugar dissolves. But I don't always do this. The main thing is that the oil lightens and becomes a little fluffy.

Then you can add eggs, but one at a time. Add each subsequent egg as soon as the previous one has combined with the oil.

Then add the sifted flour with baking powder and a pinch of salt. Add all the flour at once? No! To make the cupcake dough airy, add flour in three additions, adding milk after each. That is, flour, milk, flour, milk, flour.

It is not difficult and the entire process of kneading the cupcake batter takes a maximum of 10 minutes. This is subject to the condition that all products are prepared in advance and no one distracts you!

The cupcake dough is homogeneous, without flakes, shiny and moderately thick.

At this stage, add the chocolate chips. Whether to put a lot or a little, see for yourself.

Gently mix the dough with a spatula.

And fill paper cupcake liners with dough. You can use silicone molds instead of paper ones. I put one tablespoon of dough into each mold.

In total we made 15 molds with dough. Place the mold in a preheated oven at 180ºC for 20-25 minutes.

Please note that each oven bakes differently. You don't need to rely on mine. We check the readiness of vanilla cupcakes as always - a dry skewer and a rosy top.

After baking, I immediately remove the cupcakes from the pan. Transfer them to a wire rack and let them cool completely. Vanilla cupcakes come with a small top! Where would we be without her? That's what attracts me!

I bake vanilla cupcakes quite often. Not only to order, but also for tea or for children at school. As soon as I get tired of vanilla cupcakes, I switch to cupcakes with sour cream or vice versa.

I love not only baking different delicious things, but also decorating them. Today I use buttercream with a little cream cheese for my cupcakes.

Vanilla cupcakes are airy with a soft and delicate texture inside. Insanely tasty and aromatic!

Friends, I wish you pleasant chores in the kitchen and a pleasant tea party!

How to make the right cupcakes?

Preparing cupcake base at home

You will need:

• 330 g flour
• 25 g baking powder
• 4 eggs + 2 yolks
• 140 ml milk
• 250 g butter
• 400 g sugar

1. How to make cupcakes at home? First, prepare the cupcake batter. Place the butter in a mixer bowl and beat with the sugar. Then, continuing to beat, add the eggs and yolks one at a time. Separately combine all the dry ingredients and also mix into the dough. Lastly, pour in the milk and mix well.
2. Add for different cupcakes as desired:

For chocolate

- 50 g unsweetened cocoa

For berries

- 30 g of berries (strawberries can be cut into cubes)

For orange

instead of milk
- 100 ml of freshly squeezed orange juice and 50 g of zest For pistachios
- 140 g of pistachio paste *, reducing the amount of milk to 100 ml.

3. Bake cupcakes. Take a special cupcake pan or fairly tall paper baking baskets. Fill each with about two-thirds of the dough. Place the baskets of dough into the recesses of the mold. Place the pan in an oven preheated to 180˚C and bake for 15-20 minutes until the muffins have risen.

HOW TO MAKE icing for cupcakes

For custard meringue:

• 100 g granulated sugar
• 30 g water
• 2 egg whites

1. Pour water into a saucepan, add sugar, bring to a boil over high heat, reduce heat and, while simmering over medium-low heat, cook to a “hard ball” * (or to a temperature of 121ºC), for about 10 minutes.

2. Beat the egg whites separately. When the syrup is ready, brew the protein with it, continuing to beat. And in the same way you should beat until cool.

3. If desired, the glaze can be tinted with any dye.

*hard ball

- one of the degrees of syrup boiling. Pour a spoonful of boiled syrup into ice water and quickly, before the syrup hardens, roll into a ball. The ball should be hard, like glass. You can simply dip a spoon with syrup into the water, wait a minute and take it out. If the syrup becomes hard on the spoon, it is ready.

For the chocolate ganache:

• 200 g natural milk chocolate
• 100 ml cream

Boil the cream, finely chop or grate the chocolate. Pour hot cream over chocolate. Wait a little and stir with a whisk. If not all the chocolate has melted, beat with a blender. Cool.

For the pistachio ganache:

• 200 g natural white chocolate
• 100 ml cream
• 35 g pistachio paste*

Prepare the ganache in the same way as chocolate, adding pistachio paste to it.

For the cheese glaze

200 g Philadelphia cheese

60 g powdered sugar

Beat Philadelphia cheese with powdered sugar. If desired, tint with any dye. Pistachio paste*
can be ordered from the online store of products for professional confectioners or prepared at home. To do this, pour boiling water over peeled pistachios (preferably unsalted) and leave for 5 minutes. Drain the water, cool slightly and peel the nuts. Dry the nuts in an oven preheated to 100˚C for 10-15 minutes. Cool, grind in a blender with a small amount of vegetable oil until smooth.

How are cupcakes different from muffins and cupcakes?

Small-sized desserts in corrugated baking paper are difficult for the untrained eye to distinguish. What is in front of us: a cupcake, muffin or cupcake? They are really very similar. However, there are still significant differences in the recipe, cooking technique and many other parameters. The key ones are listed in the following comparative table.

Almost all the differences between the three types of baked goods are determined by the purpose of each of them and the history of their occurrence:

His Majesty cupcake

Cupcakes are a traditional Christmas dessert made from biscuit, choux or curd dough. It is decorated with icing, nuts or dried fruits, sometimes non-melting powdered sugar and fresh mint leaves.

Once upon a time, cupcakes were the main delicacy on the wedding table. Therefore, they can be both large and small, have a variety of decorations, and be decorated according to the theme of the sweet table.

By the way, one of the closest relatives of the cupcake in terms of recipe and taste is the Easter cake familiar to us all. It can also be found in different variations of decor, the main details of which have been protein glaze and confectionery topping for many years. Although recently they have begun to pay more attention to decorating Easter cakes, introducing more variety into their design.

Meet Muffin

The name “muffin” itself comes, in different versions, from the French or German designation for bread. And this type of baking was created precisely as a unique variety in miniature. That’s why muffins can be both sweet and savory. They are the heaviest in weight due to their denser texture and are also the lowest in calories.

Ingredients for Snickers Cupcakes

The amount of ingredients is designed for 9 - 10 cupcakes.

For the biscuit

For cream

For caramel

Take good quality butter, this will affect the taste of the caramel.