Homemade vanilla cupcakes with delicate cream

Kitchen appliances and utensils:

• mixer;
• measuring device;
• kitchen scales;
• glass containers;
• tablespoon;
• tea spoon;
• deep heat resistant plate;
• toothpick;
• sieve;
• a pan for a water bath;
• cupcake metal shape;
• cupcake paper capsules;
• oven;
• hob;
• a pastry bag with a figured nozzle;
• food thermometer (optional).

Ingredients

For the test:

For cream:

Step cooking

To prepare the test, do the following:

1. We put the oven to heat up to 180 degrees. Softened butter weighing 80 g is mixed with 100 g of sugar and 2 tbsp. l vanilla. Next, whip all the ingredients with a mixer until fluffy.
   
2. Add 2 eggs to the resulting mass and continue to beat the mixture with a mixer.
   
3. Sift the flour through a sieve and add 1 tsp to it. baking powder and a pinch of salt. Mix everything until the baking powder is evenly distributed in the flour. Pour half the dry mixture to the already whipped ingredients and continue to mix them with a mixer.
   
4. Add 50 ml of milk to the mixture and pour the remaining flour. Each time, the ingredients must be whipped until smooth. When the dough begins to resemble thick sour cream, turn off the mixer.
   
5. Now we take a baking sheet, put paper capsules in the recesses for cupcakes and evenly fill them with dough. Put the pan in a preheated oven for 20 minutes. Check cupcakes for readiness with a toothpick or wooden stick. We take out the prepared cupcakes from the baking sheet and let them cool.
   

Now you need to prepare a cream that will be used to decorate cupcakes:

1. To begin with, we take out 170 g of oil from the refrigerator, cut it into cubes and let it warm to room temperature. Now we take 3 eggs and very carefully separate the proteins from the yolks. In a heat-resistant dish, place the separated proteins and add 120 g of sugar to them. We put a mixture of proteins and sugar in a water bath so that the bottom of the plate does not touch the water. Withstanding medium heat and minimum mixer speed, beat the whites and sugar. This should be done for about 10 minutes, heating the mixture to a temperature of 60 degrees. To control the heating, you can use a special thermometer or do it intuitively. Now remove the bowl from the water bath and continue whisking until the proteins are completely cooled.
   
2. To the cooled meringue (whipped mixture of proteins and sugar) in small portions add 170 g of butter at room temperature. Add 1 tsp to the mixture. vanilla extract and beat the cream well. Part of the cream is mixed with a pinch of food color in any of the colors you like.
   
3. The colored cream is distributed in a thin layer on the surface of the pastry bag. In the middle of the bag we spread the white cream.
   
4. With the help of a filled confectionery bag, we lay out curly roses on the finished cupcakes.
   
5. If desired, fresh berries or any other food decoration can be laid on top of the cream.
   

Dessert is ready to eat!

Video recipe

We invite you to watch a colorful video in which the recipe for making cupcakes with protein cream is described in detail.

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