Easy Holiday Cupcakes

Beautiful, fashionable, spectacular, for the holiday! Classic cupcakes are small cupcakes with filling in paper molds, decorated with a fluffy top of thick buttercream. Making them is not at all difficult; even a novice pastry chef can do it.
cook time: 2h
Logan Winslow
Easy Holiday Cupcakes

Nutrition Facts (per serving)

342
Calories
26g
Fat
31g
Carbs
8g
Protein

Ingredients (6 portions)

For dough:

Salt to taste
Sugar 150 g
Wheat flour 200 g
Butter 100 g
Milk 120 ml
Vanillin to taste
Eggs 2 pc
Baking powder 1 tsp

For filling:

Sugar 2 tbsp
Water 1 tbsp
Corn starch 2 tsp
Strawberry 100 g

For cream:

Butter 90 g
Powdered sugar 70 g
Cream cheese 350 g

Recipe instructions

Step 1

Step 1
How to make classic cupcakes? Prepare your food. First for the test. Remove the butter, eggs and milk from the refrigerator in advance — the ingredients at room temperature make the dough fluffier and tastier. Instead of vanillin, you can use vanilla sugar or natural vanilla. Read about how to replace them at the end of the recipe.

Step 2

Step 2
Place soft butter in a bowl, add sugar, salt and vanillin. Don’t be afraid to add salt to sweet baked goods — it will serve as a flavor enhancer and it will become richer. Beat the butter with the additives with a mixer until fluffy and light.

Step 3

Step 3
Wash and dry the eggs. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Break the eggs into a separate bowl (check their freshness at the same time). Without stopping whisking, pour them one at a time into the butter, beating well after each. You should get a homogeneous creamy mass.

Step 4

Step 4
Sift flour and baking powder into a separate bowl. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking. Stir.

Step 5

Step 5
Add the flour to the butter-egg mixture and mix with a mixer.

Step 6

Step 6
Pour in the milk. Mix everything again until completely homogeneous.

Step 7

Step 7
The dough should be thick enough to resemble liquid sour cream.

Step 8

Step 8
Cupcakes can be baked in soft or hard paper molds. Soft ones will require the use of an iron or silicone muffin mold. I bake in solid ones; they are easy enough to place on a baking sheet. Fill cupcake liners 2/3 full with batter. It is convenient to do this with an ice cream spoon.

Step 9

Step 9
Place the molds on a baking sheet. From this quantity I got 11 pieces. The height of my molds is 4cm.

Step 10

Step 10
Bake cupcakes in the oven preheated to 175°C for 25-30 minutes. The exact time will depend on the features of your oven and the size of the ramekins. The cupcakes should rise well and turn golden. You can also check the readiness with a toothpick — it will come out dry from the center of the cupcake. Remove the finished cupcakes from the oven and cool completely.

Step 11

Step 11
Prepare the berry filling. Prepare food for her. The berries can be any, I have strawberries. Both fresh and frozen are suitable. There is no need to defrost them. Adjust the amount of sugar according to your taste and the acidity of the berries.

Step 12

Step 12
Place all ingredients in a saucepan and place over medium heat. While constantly stirring, wait until it boils. Boil the mixture to the desired consistency. If the berries in the filling are large, then mash them with a masher or punch them with a submersible blender. Cool the resulting confiture completely.

Step 13

Step 13
Prepare the cream. Prepare food for him. Take cream cheese — Kremette, Almette, Violetta. Remove the butter from the refrigerator in advance; it should become soft. Use powdered sugar for the cream — the sugar will not have time to dissolve and will be felt when eaten.

Step 14

Step 14
Add powder to the oil. Beat everything with a mixer until a fluffy light mass.

Step 15

Step 15
Add cheese, it is better if it is also at room temperature. Mix it at low mixer speed. The goal is not to beat, but simply to mix the products. Transfer the resulting cream into a piping bag fitted with a pastry tip.

Step 16

Step 16
Cut out the center of the cupcake. You can use a special device or use the back of a suitable size cooking attachment for this. Fill the hole with berry jam. I used a pastry bag, or you could just use a spoon.

Step 17

Step 17
Decorate the cupcakes with cream by pipetting it from the bag. I have a “closed star” attachment. This amount of cream should be enough for all the cupcakes.

Step 18

Step 18
Decorate the top with berries, chocolate, sprinkles, as your imagination tells you. Serve to the table. Bon appetit!

Additional rubrics

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