Cupcakes with filling inside

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make cupcakes with filling? Prepare all the necessary ingredients. Take the highest grade flour. Combine it with soda, a pinch of vanillin and sift it all together a couple of times through a sieve in order to saturate it with oxygen. Thanks to this, the finished products will be very tender and airy. Add vanillin at the tip of a knife, as a larger amount will add bitterness to the finished baked goods.

2. STEP 2

   

   Beat the eggs into a mixing bowl and combine with sugar. Turn on the mixer at maximum power and beat everything until fluffy and fluffy. When whipping, the whole mass will increase in size, become thick and light. Before using, wash eggs with warm water and soda, as there may be harmful bacteria on their surface.

3. STEP 3

   

   While the eggs are beating in a separate bowl, combine the milk and butter in a small saucepan. Place on the fire and bring to a boil. Boil over low heat for 2-3 minutes until the butter completely melts and combines with the milk. Let cool slightly.

4. STEP 4

   

   Add the milk and flour mixtures alternately to the beaten eggs. Spread the additions over 3-4 doses. Mix everything by hand, using a whisk, so as not to knock down the splendor of the eggs. It is thanks to this splendor that the finished cupcakes will be very tender and airy. You may need a little less or more flour, depending on the consistency of the dough. The dough should not be liquid, but not thick either, much like pancakes.

5. STEP 5

   

   Pour the finished dough into suitable molds to fill 2/3 of the volume. This amount of dough is enough for 12-15 pieces. Place the molds in the oven, preheated to 180 degrees, bake for about 20-25 minutes. The times are approximate, be guided by the operating characteristics of your oven.

6. STEP 6

   

   When baking, the dough rises very evenly and does not form a crooked top, which would then have to be cut off. The finished cupcakes become golden in color and spring back slightly when pressed.

7. STEP 7

   

   Cool the cupcakes themselves on their sides or on a wire rack. Why is this so? You want to allow air to circulate around each cupcake to prevent condensation from making them soggy.

8. STEP 8

   

   Remove the core from the cooled muffins. This can be done using a special device, a pastry cutter, or just a knife. Fill each cupcake with filling.

9. STEP 9

   

   For this purpose, you can use boiled caramel (as in my case), melted chocolate, boiled condensed milk, jam, confiture, fruit, berries, or immediately fill it with cream. There can be a huge number of filling options, which can only be limited by your imagination. In general, cupcakes are not soaked in anything. But for my taste they lack a little juiciness. Therefore, I water the cupcakes themselves a little with plain water, just a little. Navigate according to your taste.

10. STEP 10

    

    For the cream you will need cream with a fat content of at least 33% and powdered sugar. With less fat content, they simply will not whip. Combine the chilled cream with powdered sugar and turn on the mixer at low speed, literally for a minute. During this time, the powdered sugar will dissolve in the cream. Then turn on maximum power and beat until fluffy and stable.

11. STEP 11

    

    The finished cream holds its shape well.

12. STEP 12

    

    Using a piping bag with a tip, pipe cream caps onto the cupcakes.

13. STEP 13

    

    These cupcakes can be a wonderful gift for family and friends.

14. STEP 14

    

    Place the cupcakes with filling and cream in the refrigerator for several hours to allow the cream to harden. Serve cupcakes with hot, aromatic tea, coffee or cocoa. Enjoy your tea!

Comments on the recipe

Oksana

05.11.2023

4.5

I really love making cupcakes, and the kids love to gobble them up. In the photo I added carrots to the recipe. Thanks for the recipe.