Vanilla capcakes with cream

10 servings
1 hour 30 min

The most wonderful capcakes! The base itself is soft, delicate, with a slight vanilla aroma. The cream is creamy, but not greasy, with a characteristic cheese note. It's delicious! You can make absolutely any cream - protein, custard, condensed milk, chocolate ganache. The main thing is that it is thick and keeps its shape well.

How to make vanilla cupcakes with cream? Prepare the products. First for the test. Choose the highest quality butter that meets GOST. Remove it from the fridge beforehand, the oil should soften completely by the start of cooking. Vanilla sugar can be replaced with vanillin, but then take it at the tip of the knife, as it is very concentrated and mustards in large quantities.

Put the soft butter in a bowl, put the sugar in the same place. Start whisking the oil with a sugar mixer. In the process, pour in the vanilla sugar. I have it with natural vanilla, so it's black. Whisk the oil until lush, light, but no more than 3 minutes, as the oil may begin to delaminate.

Without stopping to beat, one at a time add eggs to the mass. It is more convenient to do this by breaking them in advance into a separate cup. After each egg, mix the mixture well.

Beat until completely homogeneous oil-egg mass.

Sift through the flour, add baking powder and a pinch of salt to it. Salt in sweet pastries acts as a flavor enhancer. Mix the bulk products. Pour half the flour into a bowl, mix well with a mixer or whisk, this is no longer important.

Pour in the milk, stir again.

Add the rest of the flour to the dough and knead it completely, until smooth, smooth.

Take the right shapes for capcakes. They can be silicone, iron or separate from thick paper, like mine. When baking capcakes, paper inserts are usually placed in the molds to make them easier to remove. Plus, it's beautiful. Arrange the dough into moulds, each about a tablespoon. I got 10 pieces, the size of my molds is 4. 5 cm.

Preheat the oven to 170 ° C, I have electric, top-bottom mode. Set the capcakes to bake. Baking time 20-30 minutes, focus on the features of your oven. Mine baked for 25 minutes. Cupcakes will grow strongly and become golden. Remove the finished capcakes from the oven and cool. In principle, they are already ready for use, but it is customary to decorate capcakes with lush cream hats.

Make your cap cream. How to make a cream? I will make cream based on cream cheese and butter. Butter for making cream should be of the best quality, in accordance with GOST. The cheese is cream, without any additives, and in no case melted! Add food dye as desired, I wanted a two-color cream. Remove the oil from the refrigerator in advance so that it softens well. The cheese should also be warm.

Put the soft oil in a bowl, add the icing sugar there. It is better to use powder, and not sugar, since the powder will dissolve better and will not feel on the teeth. Whisk the butter with the powder mixer until fluffy. Whisk again for 3 minutes to prevent the oil from delaminating.

Add the cheese to the butter.

Whisk together the cream and cheese until completely combined. The cream is ready to advise you to cool it a little, half an hour is enough for the cream to stabilize a little. But not longer, otherwise it will be difficult to work with him.

Separate a small part of the cream, add the dye to it. I have a red food gel. Stir until smooth.

Take a pastry bag, spread the colored cream on the walls of the bag. And put white cream in the center. With such laying, the cream, when squeezed out, will lie down in a beautiful gradient.

Garnish the completely cooled capcakes with cream with a pastry bag. I have a nozzle & quot; star & quot;. There are many decoration options, you can use different nozzles and cream colors.

Garnish the cream hats with berries and mint leaves as desired. Serve to the table. Enjoy your meal!

When the top layer of baking browns slightly, check for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the shape (or baking sheet) can be taken out of the oven.

Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

It is important to sift through the flour to saturate it with oxygen. Then the pastry will turn out to be airy and will rise well when baking.