Lemon Swiss meringue cupcakes with violets. Italian meringue caramel cupcakes Italian meringue cupcakes
Mix flour and baking powder. In another bowl, lightly beat the eggs with the sugar. Add vanilla and vegetable oil Altero Gold, beat for another minute. Continuing to beat at low speed, add half the flour, half the sour cream. Then - the remaining flour and the remaining sour cream.
Ready dough put in molds and bake in an oven preheated to 160 degrees for 20-25 minutes.
While the cupcakes are baking, prepare the lemon curd: Separate the whites from the yolks. Place the egg yolks and the rest of the ingredients in a saucepan. Put the saucepan over medium heat and, stirring constantly, boil the mixture until thick (large bubbles will appear that will immediately burst). Remove cream from heat and strain through a medium sieve.
Cut holes in baked cupcakes with a knife, place 1 tsp in the holes. cream and cover the wells with a cut-out lid.
Prepare the meringue: place the whites in a heat-resistant dry bowl and pour in the sugar. Put the bowl on water bath and over medium heat, beat the whites with a mixer for 8-10 minutes. After that, remove the whites from the heat and beat for another 2 minutes. to a slight sheen and persistent peaks.
Using a nozzle and a piping bag, pipe the meringue onto the cupcakes. To brown the meringue, put the cupcakes under the grill for 1-2 minutes. or bake with a gas burner, but the cream turns out to be very beautiful, persistent and tender even without this step. Decorate cupcakes with fresh edible violet flowers.
I'm back!
Yes, I am a little ashamed that the last post was published back in April, but I had many reasons for this. Summer, heat, trips, impressions, extraordinary changes in life, not at all up to sweets ... I confess, I got a little lazy. Although there is an excuse for this. I never thought that this could happen to me, but all this time I really, really didn’t want sweets! I decided to take the opportunity and, to the delight of my figure, I stayed like that for six months. But autumn came, I returned to Kyiv, it was raining outside the window, and everything returned to normal. I want to please myself with something warm, fragrant, beautiful and very homely. And we will start our autumn season with cute and touching caramel cupcakes with an airy Italian meringue cap.
These wonderful cupcakes are very easy to prepare, in fact it is a cupcake, you can use different baking dishes, according to your taste, if you want to make one rectangular or round cupcake, just increase the baking time.
They are prepared on the basis of caramel sauce, which I have already told you about in detail.
We will also need:
flour - 200 g
baking powder - 3 parts
salt - 0.5 tsp
sugar - 100 g
butter- 100 g (get out of the refrigerator in advance)
2 eggs
vanilla extract - (vanilla sugar, vanillin, etc.)
milk - 100 g
To get started, prepare caramel sauce and set aside to cool.
Mix all dry ingredients. Sift flour, add baking powder, salt, sugar. And mix everything thoroughly with a whisk for a minute.
Now add soft butter and cooled caramel to the flour (not all, look at the consistency, the dough should not turn out to be too liquid).
Mix very thoroughly with a spatula. This is how it will look like at this stage.
Add eggs and vanilla extract. We mix.
And at the end, half a glass (100g) of milk. The dough should be moderately thick.
We put our dough in baking dishes (I laid the forms with paper ones). Do not fill completely, the dough will rise during baking.
And send it to the oven (175 *) for 20-25 minutes, Check the readiness with a splinter. If you use one cake pan, the baking time will increase. You will need 35-45 minutes.
Cakes are ready!
Now let's move on to our meringue. What it is? Meringue, and even Italian ... It sounds! But everything is much simpler, but no less tasty. This protein cream. Everyone remembers puff tubes with cream in powdered sugar? I love them. This is how they use it delicious cream. Everything ingenious is simple, this meringue can decorate many confectionery, it is always delicious and very beautiful. And you can also fill your favorite custard cakes with cream. Coming soon recipe)
For meringue we need:
sugar - 200 g
water - 75 gr
protein - 100 g
Syrup is made from water and sugar. I have a cooking thermometer in my arsenal, so according to the rules, I heat the syrup to 117-120 *. But if you don’t have such a device in the kitchen, which is absolutely natural, then your meringue does not end there)
Just dissolve the sugar completely in water and boil for a couple of minutes.
February - wonderful month ... It's cold outside and, perhaps, the most frosty days here in Moscow fall on February. But there is a special charm in February– the joy of waiting for spring. And a delightful feeling– spring is not far off. The day is getting longer, and the air more and more often brings to us subtle echoes of spring warmth ... Isn't it? Or is it just me that thinks so?
If you do not agree, then here is another argument in favor of an amazing month - February. It is at this time that we celebrate such a romantic holiday.– Valentine's Day. I know what you will say ... This is not our holiday. But, friends, why can't we draw good where it is? After all, feelings, love, awe– all this does not require that we postpone, cancel for the sake of our principles. Do you need a reason to love? No ... And if it is needed, then let it be on February 14– an occasion to once again arrange a romantic dinner for your loved ones.
And on this occasion I bring you a very touching and tender recipe. I conceived it especially for the holiday of all lovers. I was inspired and created a real flavor bouquet: delicate cupcakes with a "secret" - let your loved one try to reveal it ... "Secret" in custard flavored with rose water. A cupcake cap can be melting and tender based on Swiss meringue or stronger and creamier. My advice: prepare a double portion with two types of creams - Trust me, they won't last long. Amazing… They are absolutely amazing…
Cupcakes with pink custard and meringue
Ingredients:
(10-12 cupcakes)
170 g wheat flour
½
tsp baking powder
¼
tsp salt
2 eggs, room temperature
150 g sugar
100 g butter, room temperature
80 ml natural yogurt or sour cream
40 ml milk
1 tbsp vanilla extract
3 yolks
60 g sugar
150 ml milk
35 ml heavy cream
15 g starch
1 tbsp rose extract
Swiss Meringue ()
3 squirrels
180 g sugar
2-3 drops of food coloring
Butter cream on Swiss meringue ()
3 squirrels
180 g sugar
2-3 drops of food coloring
200 g butter, room temperature
Sequencing:
cupcakes
1. In a mixer, beat the butter with sugar until fluffy, creamy mass (use a flat attachment, medium speed). Continue beating while adding eggs one at a time.
2. Sift flour with baking powder and salt. Stir sour cream (yogurt) in milk with a whisk.
3. Without whipping, with a spatula, mix the dry mixture into the creamy-sugar mass first, then the milk mixture.
4. Ready dough Fill muffin tins about 2/3 full. Bake in an oven preheated to 170 C for 15-20 minutes. Cool down.
5. With a spoon, make an indentation in each cupcake, removing a small portion of the pulp. Put pink in the recess custard. Top with meringue or oil cream. 
pink custard
1. Beat the yolks with sugar, vanilla seeds and starch until light and fluffy.
2. In a saucepan, bring cream and milk to a boil. Pour the milk-cream mixture into the yolks in a thin stream, beating constantly.
3. Pour the mixture back into the saucepan. Put on a small fire, cook, stirring constantly, until thickened (about 4-5 minutes).
Or try cooking in another way #2, like.
The finished cream is slightly thicker than condensed milk in consistency.
Cool the cream in the refrigerator.
Swiss Meringue ( detailed recipe There is )
1. Mix egg whites and sugar in a deep bowl. Put the bowl in a water bath (a container of boiling water). Constantly whisking with a mixer, heat the mixture to a temperature of 50-60 C (touch the edges of the bowl - they will be hot and the sugar will dissolve).
2. Remove the bowl from the water bath and continue beating the meringue until “hard peaks” form and complete cooling. At the end of whipping, add dye.
Sift flour with soda and salt.
Beat butter with sugar and lemon zest to a creamy consistency.
Add eggs one at a time, beating well after each. Add half of the flour and mix until smooth. Add sour cream and mix again. Then - the remaining flour, knead. At the end add lemon juice and knead.
We put the dough into molds (if you do not use paper liners, grease the molds with butter). We send it to the oven preheated to 180 degrees and bake until a dry match, about 25 minutes. Cool down.
Ready for meringue. In a bowl, mix egg whites with sugar. We put in a water bath and, with constant stirring, bring it to a temperature of 45-50 degrees. We start beating with a mixer. Whip to stiff peaks.
Transfer the meringue to a piping bag fitted with a star tip and place the meringue on top of the cupcakes.
We send it to an oven preheated to 200 degrees and bake for about 5-7 minutes (time may be longer due to the characteristics of a particular oven). The meringue should be browned and crispy on the outside.
Let the cupcakes cool to room temperature and serve.
Happy tea!
Cupcakes are still popular, especially at children's parties. Today I want to tell and show how simple and original it is to decorate cupcakes so that no one can pass by without trying. I will cook the most delicious cupcakes - chocolate, and the cream is very tasty and pleasant to work with.
So, for the preparation of three-color cupcakes, we will prepare flour, cocoa, sugar, milk, instant coffee, baking powder and butter. one chocolate candy just rub into the dough on a grater, it will add flavor. All products are at room temperature.
Pour coffee into milk and stir.
Sift flour with baking powder and cocoa.
Beat soft butter, add sugar and beat again until the butter is slightly lighter. Add eggs and mix. Pour the flour mixture in parts, alternating with the milk-coffee mixture.
We get a soft dough.
Fill the cupcake molds 2/3 full. We will bake in a preheated oven at 160-170 degrees for 15-20 minutes.
Cool the finished cupcakes in the form.
For the cream, prepare eggs, sugar, a little water and citric acid. How to prepare a protein cream in detail is shown.
Leave part of the cream white, color some of the cream pink and blue using gel food coloring.
Put the cream in a confectionery envelope. By applying each color to one side inside the bag, decorate the cupcakes. Can add finished decor Or you can make your own decor.
The remaining cream is deposited on a sheet and baked for 90 minutes at 100 degrees in the oven. Finished meringue sticks well to paper.
Meringue can be served as an independent delicacy.
Everything is ready for the children's party.
And you can decorate cupcakes with meringue. Bon appetit and great mood.
