Vanilla Cream Cupcakes

A classic of the genre — vanilla, mini format and a lot of cream! Go ahead! Vanilla cupcakes with cream are a delicious and quite easy to make dessert. This recipe is a base for creativity. You can also make a cake from the same dough and cream.
cook time: 1h 30 min
Owen Truitt
Vanilla Cream Cupcakes

Nutrition Facts (per serving)

399
Calories
24g
Fat
40g
Carbs
5g
Protein

Ingredients (8 portions)

Dough:

Butter 80 g
Sugar 100 g
Vanilla sugar 2 tbsp
Chicken eggs 2 pc
Wheat flour 150 g
Baking powder 1 tsp
Salt 1 g
Milk 50 ml

Cream:

Egg whites 3 pc
Sugar 120 g
Butter 170 g
Vanilla to taste
Food coloring 2 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients for the dough. Remove the butter at least 2 hours before cooking.

Step 2

Step 2
Place butter and sugar in a mixer bowl. (A bowl and whisk work great, if thatʼs the case.) Whisk.

Step 3

Step 3
Add vanilla sugar. Now this sugar with natural vanilla is good. Beat until light and foamy.

Step 4

Step 4
Add the eggs one at a time, beating well each time.

Step 5

Step 5
Bring the dough to a light foamy mass.

Step 6

Step 6
Add salt and baking powder to the sifted flour and mix.

Step 7

Step 7
Add half the flour to the main mixture. Stir until smooth.

Step 8

Step 8
Add milk and stir.

Step 9

Step 9
Add the rest of the flour with baking powder and salt.

Step 10

Step 10
This is how the dough turns out.

Step 11

Step 11
Place a tablespoon of dough into the prepared molds.

Step 12

Step 12
Place in a hot oven and bake at 170 degrees for 20 minutes.

Step 13

Step 13
Let the finished cupcakes cool.

Step 14

Step 14
They turn out porous and soft.

Step 15

Step 15
Prepare the ingredients for the cream. For vanilla cupcakes, it is convenient to use vanilla extract in the cream.

Step 16

Step 16
For a successful cream, there should not be a single gram of yolk in the whites. Personally, I even remove the flagella (light clumps of protein).

Step 17

Step 17
Add sugar to the whites.

Step 18

Step 18
Place in a steam bath (this is when the water does not touch the bottom of the bowl).

Step 19

Step 19
Whisk.

Step 20

Step 20
You will get a lush, persistent foam, warm.

Step 21

Step 21
Remove from the bath and beat until cool.

Step 22

Step 22
Add soft butter to the whites in small portions and beat each time until smooth.

Step 23

Step 23
It is ideal if the proteins and butter are at the same temperature.

Step 24

Step 24
Add vanilla and other ingredients to the cream for aroma and taste.

Step 25

Step 25
Mix well.

Step 26

Step 26
Add some coloring to some of the cream and mix until smooth.

Step 27

Step 27
Place the colored cream into the bag, as if spreading it along the walls.

Step 28

Step 28
Place white cream inside the bag.

Step 29

Step 29
It turns out like this.

Step 30

Step 30
A beautiful top of cream on cupcakes is obtained with the Open Star nozzle.

Step 31

Step 31
Decorate the cupcakes with cream.

Step 32

Step 32
You can decorate with berries and mint.

Step 33

Step 33
Vanilla cupcakes with cream cut out.

Step 34

Step 34
You can decorate the cupcakes with lavender and rosemary.

Additional rubrics

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