Delicious delicate vanilla cupcakes with currant jam filling

Kitchen appliances and utensils: oven, mixer, 2 deep small containers, a baking sheet, special baking dishes, a silicone trowel, gloves, 2 pastry bags.

Ingredients

Step cooking

1. In a separate deep container, mix 120 grams of sugar and 170 grams of pre-softened butter. Beat sugar and butter with a mixer until the butter brightens. When the mass becomes homogeneous, brightens, add the eggs to the container, but not all at once, but one at a time, whisking them alternately until the mass is uniform.
2. Add 8 grams of vanilla extract to the resulting mixture, mix again using a mixer. Lastly, we send 200 grams of wheat flour to the container, again mix the dough with a mixer. Add flour in small portions, and not all at once.
   
3. The dough is ready. Mix it with a tablespoon and begin to distribute it on special paper baking dishes so that the cupcakes do not spill. A tablespoon we fill the forms with the kneaded dough so that it does not reach the edges of the form. Strongly leveling the dough is not necessary - during baking, it will creep out. We place the forms with the test for the baking sheet, turn on the oven 180 degrees, the top-bottom mode, bake for 25 minutes. Baking time can be longer or shorter: it depends on the features of the oven. Now we start preparing the cream for cupcakes.
   
4. In a separate container we place 200 grams of cream cheese, 100 grams of fat cream, 100 grams of powdered sugar. Beat the mass with a mixer first at low speed until smooth, and then turn on the high speed, beat for another 1-2 minutes.
   
5. The consistency of the cream should be thick, not lagging behind the mixer corollas. Add here 1-3 drops of gel dye of any color - for your taste, whip the cream a little more with a mixer so that it acquires the same color. The cream is ready, put it in a pastry bag, placing the bag in a glass from the blender at one angle down. Cut the hole for the filler, remove the bag of cream while to the side.
   
6. 25 minutes have passed, the cupcakes have already been baked, let's move on to decorating the products. After the products have cooled, we will fill them with currant confiture. To do this, in each individual cupcake with a planner, we cut out the pits, fill them with currant confiture from a pastry bag.
   
7. We take a pastry bag with cream and make a cream hat on each cupcake.
   
8. On top, place one or two blueberries or a slice of strawberries. 2-3 berries of pistachios are next to the berries. Then put 4-5 sugar pearls on the cream.
   

Useful Tips

• Cream for cupcakes can be left white, without the addition of a gel dye, the taste will not change.
• When preparing and filling the pastry bag with cream, it is better, more convenient to use a silicone kitchen spatula, it removes the cream well from the walls of the container, which is very economical.
• Instead of currant confiture, you can use any other berry product, depending on your preference.

Video recipe

This video introduces you to step-by-step preparation of cupcakes.Learn about dough products, cream ingredients, product décor.

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