Cupcakes with egg-butter cream

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

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

2. STEP 2

   

   Place butter and sugar in a mixer bowl. (A bowl and whisk work great, if that's the case.) Whisk.

3. STEP 3

   

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

4. STEP 4

   

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

5. STEP 5

   

   Bring the dough to a light foamy mass.

6. STEP 6

   

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

7. STEP 7

   

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

8. STEP 8

   

   Add milk and stir.

9. STEP 9

   

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

10. STEP 10

    

    This is how the dough turns out.

11. STEP 11

    

    Place a tablespoon of dough into the prepared molds.

12. STEP 12

    

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

13. STEP 13

    

    Let the finished cupcakes cool.

14. STEP 14

    

    They turn out porous and soft.

15. STEP 15

    

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

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).

17. STEP 17

    

    Add sugar to the whites.

18. STEP 18

    

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

19. STEP 19

    

    Whisk.

20. STEP 20

    

    You will get a lush, persistent foam, warm.

21. STEP 21

    

    Remove from the bath and beat until cool.

22. STEP 22

    

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

23. STEP 23

    

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

24. STEP 24

    

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

25. STEP 25

    

    Mix well.

26. STEP 26

    

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

27. STEP 27

    

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

28. STEP 28

    

    Place white cream inside the bag.

29. STEP 29

    

    It turns out like this.

30. STEP 30

    

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

31. STEP 31

    

    Decorate the cupcakes with cream.

32. STEP 32

    

    You can decorate with berries and mint.

33. STEP 33

    

    Vanilla cupcakes with cream cut out.

34. STEP 34

    

    You can decorate the cupcakes with lavender and rosemary.

Comments on the recipe

Natalia M

10.11.2023

4.9

I baked cupcakes using this recipe for my husband’s birthday. I generally like portioned desserts, I was only afraid that the children wouldn’t like it, because they were waiting for a cake) But everyone liked the mini-cakes, the guests simply devoured all 20 of them. I prepared a double portion of the dough, but left one portion of the cream, because... I didn’t plan to make fluffy hats. Paper molds are also preferable for me, they are more neat, beautiful and the forms are clean). I laid out the dough as directed, one heaped tablespoon at a time. The cupcakes rose well, even higher than the paper cups. The raw dough looked so delicious when kneading, it was like cream) The finished dough is soft, porous, airy like a cloud, not dry at all. Very delicious! The only thing is that it’s a little sweet for my taste, I would replace the vanilla sugar with just vanillin. But it is really very tasty, something between a sponge cake and a cupcake. The cream turned out good, the whites and sugar were whipped perfectly, I also added lemon juice for taste and a little sourness. After adding the oil, the cream became slightly yellowish in color. I didn't beat it too much. I squeezed the cream out of the piping bag in small waves and it stayed that way all evening without leaking. Its taste is delicate and creamy. When combined, dough and cream create a fireworks of flavors! Garnished with mint and black currants. We all liked it, and it’s just a pleasure to cook them)