Cupcakes with stuffing inside at home

14 servings
3 hours

How to make stuffed cupcakes? Prepare all the necessary ingredients. Take the top grade flour. Combine it with soda, a pinch of vanillin and together sift a couple of times through a sieve in order to saturate it with oxygen. Thanks to this, the finished products will be very delicate and airy. Add vanillin at the tip of the knife, as more will give the finished pastry a bitterness.

Beat the eggs into a bowl to whisk and combine with the sugar. Turn on the mixer to maximum power and whisk everything until lush and airy. When whipping, the whole mass will increase in size, become thick and light. Wash the eggs with warm water and soda before use, as there may be harmful bacteria on their surface.

While the eggs are beating in a separate bowl, combine the milk and butter in a small ladle. Place on heat and bring to a boil. Boil over a low heat for 2-3 minutes to completely melt the butter and combine with the milk. Leave to cool a little.

Add milk and flour mixtures alternately to the beaten eggs. Stretch the additions into 3-4 steps. Intervene everything manually, using a whisk, so as not to knock down the pomp of the eggs. It is thanks to this pomp that the ready-made cupcakes will be very tender and airy. Perhaps the flour will need a little less or more, focus on the consistency of the dough. The dough should not turn out to be liquid, but also not thick, about like on fritters.

Pour the finished dough into suitable molds into 2/3 of the volume. This amount of dough is enough for 12-15 pieces. Put the moulds in an oven preheated to 180 degrees, bake for about 20-25 minutes. The time is approximately indicated, focus on the features of your oven.

When baking, the dough rises very evenly and does not form a curved top, which would then have to be cut. The finished cupcakes turn golden and spring a little when pressed.

Cool the cupcakes themselves on the side or on the grill. Why so? It is necessary that air circulates around each cupcake so that they are not removed from the condensate.

Remove the core from the cooled muffins. This can be done using a special device, using a confectionery nozzle or just a knife. Fill each cupcake with filling.

For this purpose, you can use boiled caramel (as in my case), melted chocolate, boiled condensed milk, jam, confiture, fruits, berries or immediately fill with cream. There can be a huge number of filling options, which can be limited only to your imagination. In general, capcakes do not soak in anything. But, for my taste, they lack a little juiciness. Therefore, I pour a little simple water on the cupcakes themselves, just a little. Orient yourself to your taste.

For the cream, you will need cream with a fat content of at least 33% and powdered sugar. With less fat, they simply will not rise. Combine the chilled cream with icing sugar and turn on the mixer at low speed, literally for a minute. During this time, the icing sugar will dissolve in the cream. Then turn on the maximum power and whisk until fluffy, stable cream.

The finished cream holds its shape well.

Using a pastry bag with a nozzle, deposit cream hats on the caps.

Such capcakes can be a great gift for loved ones and friends.

Put the capcakes with the filling and cream in the refrigerator for not a few hours so that the cream freezes. Serve the capcakes to hot, fragrant tea, coffee or cocoa. Have a nice tea party!