Salty cupcakes. Snack cupcakes

01.11.2023

Cupcakes are small cupcake-shaped cakes. The cupcake filling recipe can contain a variety of product options. These cupcakes are decorated with mastic or cream mixture. Regular cupcakes without additional fillings are very tasty, but toppings in cupcakes can make them even tastier. The following fillings are usually used to make cupcakes with filling: fruit, chocolate, cream. A wide variety allows you to choose your own flavor. For this reason, you can’t get tired of cakes, because you can bake products every day using different cupcake fillings.

Cooking method

What types of fillings are there for cupcakes? Very different, you need to rely on your taste preferences. You can make a filling from fresh berries and fruits, chocolate, creams based on dairy products. But each cupcake filling recipe has its own characteristics.

The cupcake filling should have a delicate, creamy texture. This mass is easier to inject into the cake with a culinary syringe, and it does not spread or soak the dough.
How to make cupcakes with filling? You just need to fill them with cream while they are in the molds and not cooled.
The filling should be slightly cool.
After cooling completely, the cakes need to be decorated with cream or mastic. This will mask the hole through which the filling was introduced. In addition, cupcakes with filling will take on a finished, appetizing and beautiful look.
Holes for convenient insertion of filler can be conveniently made using the tip of a pastry bag.

It is necessary to take into account that the fillings do not last long, so ready-made cakes are best consumed on the day of preparation.

The very name of mini-cakes appeared in the 19th century thanks to the method of baking cakes in ceramic tea cups;
There is another variant of the name “cupcakes”. It was believed that all ingredients for preparing the dessert were taken in the amount of 1 cup;
Lately, cupcakes have become popular at large celebrations, with 13% of couples choosing this particular treat at their wedding;
In 2012, American confectioners sold 770 million cupcakes;
In the same year, 2012, the first ATM with mini-cakes was opened;
December 15th is National Cupcake Day;
The world's largest cupcake was baked in Washington. The cake itself weighed 555 kilograms, the cream weighed 220 kilograms, and the calorie content of the sweet cupcake reached 2 million kcal.

Tricks for making mini cupcakes

Making cupcakes gives you the opportunity to experiment and create a real work of culinary art. But as in preparing any dish, the process of preparing cupcakes has its own subtleties and rules that must be applied and taken into account:

Before you start preparing the dessert, you need to stock up on special cupcake tins;
Paper forms do not require additional lubrication with oil, because the dough contains the required amount of oil, which will not allow the finished product to stick;
You can only experiment with the design. You can’t deviate from the recipe, otherwise nothing will work. All proportions must be observed;
If whipped cream is chosen as a decoration for cupcakes, then the dough must be made as tender as possible to create a contrast of flavors. To prepare it, you will need to use a mixer, not a hand whisk;
The molds should only be filled three-quarters full, or even halfway, to leave room for the dough to rise;
When you start making the filling, it is important to be guided by your imagination. For example, after all the dough has been distributed into the molds, you can put a small piece of chocolate into each of these molds. When the product goes into the oven and heats up, the chocolate will melt and the filling will become simply extraordinary;
You can add marshmallows, nuts, caramel or fresh berries, but you must adhere to the measure;
No more than 1 tablespoon of filling should be added to each cupcake;
An important component is monitoring the baking time. If the products are left in the oven, they will not have the desired taste and will become dry;
After cooking, you must wait for the dessert to cool completely. The consistency of cupcakes is very delicate, and when hot they are a fragile material that can crumble with minimal unnecessary movements;
Normally, the cooling time should be half an hour.

In order for every housewife to have an idea about the options for cupcake fillings, let’s take a closer look at the recipes for cupcake fillings.

Recipe for caramel and banana cupcake filling

To prepare this unusual caramel-banana filling you will need:

200 g bananas;
150 ml heavy cream;
150 g brown sugar.

Cooking process:

Peel the banana and mash with a fork. You can cut it into pieces with a knife. Place the resulting mass in a blender bowl and puree;
pour sugar into a dry frying pan and heat it for about 5 minutes;
add heavy cream to the sugar and mix everything. Keep on fire for 5 minutes, stirring constantly so that the sugar does not burn;
The caramel mass must be mixed with banana puree by hand or with a mixer. Take the prepared cupcakes and make holes in them. Through the resulting hole, fill the cupcake with delicate caramel and banana cream. It is more convenient to do this using a special pastry syringe or a cooking bag.

Apple cupcake filling recipe

Ingredients:

100 g sugar;
50 g butter;
400 g apples.

Cooking process

Wash the apples and dry them well with a towel. Peel the apples. Cut out the seed pods using a knife.
Cut the apple pulp into cubes.
Melt 50 g of butter in a frying pan and put apple pieces in it. Sprinkle the apple-butter mixture with sugar.
Fry apples with sugar until caramel aroma and color. The resulting mass can already be used as a filling for cupcakes. But, as an option, you can grind it using a blender.

Chocolate and cream cupcake filling recipe

The chocolate and cream filling of cupcakes includes:

80 g dark chocolate;
160-180 ml cream 33% fat.

Cooking process:

Chop the chocolate bar and melt it in a water bath. You can also speed up the melting of chocolate by putting it in the microwave.
Remove the cream from the refrigerator and beat with a mixer until it forms a fluffy consistency.
Measure out half of the whipped cream and mix it into the chocolate. Beat the resulting mass with a mixer.
Let the chocolate-cream mass cool and add the second half of the cream into it, then beat the cream again.

Light mousse with chocolate and cream can be used both for filling cupcakes and for their external decoration. You need to remember that cupcakes are filled hot and decorated when cool.

Curd cream for mini cakes

Ingredients:

150 g soft cottage cheese;
50 ml high fat whipping cream;
150 g butter;
A similar amount of granulated sugar;
2 drops of vanilla essence;

Process:

If the cottage cheese is not very soft, then you need to grind it through a fine sieve to make it as tender as possible.
Shortly before cooking, place the butter in a warm place until it melts and becomes soft.
Make powdered sugar by grinding it in a coffee grinder.
Whip the cream. Beat the cottage cheese. Mix these 2 ingredients and beat again.
Mix powdered sugar and butter and beat the mixture with a mixer. You should get a white mass.
Take the curd mixture and some of the butter, mix them and beat with a mixer.
Add a couple of drops of vanilla essence and mix again.
Place the finished cream in the refrigerator for half an hour to cool and thicken. It can then be used as a cupcake filling and decoration.

To avoid the cream spreading, apply it only to cooled cupcakes.

Tiramisu cupcake filling recipe

The following filler contains:

250 g mascarpone;
150 ml cream 33% fat;
50 g sugar.

Preparation:

Grind the sugar into powder using a coffee grinder.
Mix powdered sugar with mascarpone cheese and beat with a mixer.
While whipping, slowly add the heavy cream. To ensure that the components beat well, you can cool the container and whipping equipment in advance.
Place the resulting thick cream in a special bag with a tip and begin filling the cupcakes.

To maximize the resemblance to a tiramisu cake, you can add pieces of chocolate to the cupcakes and soak the sponge cake with coffee liqueur.

Boiled condensed milk cupcake filling

For preparation you will need the following components:

A quarter kilogram of boiled condensed milk;
100 g butter.

Filling preparation process:

Before cooking, remove the butter from the refrigerator and let it sit for a while until softened.
Place condensed milk in a mixing bowl.
Add butter to boiled condensed milk.
Using a mixer, beat the ingredients until a caramel-colored cream is formed.

You can make boiled condensed milk yourself by boiling it directly in a jar in a pan of water. The condensed milk will be ready a couple of hours after it starts boiling.

Recipe for cupcake filling made from regular condensed milk

The filling includes:

0.25 l of condensed milk;
5 g ground coffee.

Preparation of the filler:

Mix condensed milk with coffee.
You can even fill the cupcakes before baking them. Using a spoon, spoon the mixture into the cupcake.

A variant of this filling is an independent filling made from condensed milk. Therefore, if you don’t like coffee, you don’t have to use it.

Cherry filling

Ingredients:

200 g of fresh cherries. You can also use frozen ones;
5 g potato starch;
40 ml of clean water;
60 g granulated sugar.

Cooking process:

Wash the cherries and, if necessary, sort them. Remove the seeds using a special device. Frozen berries must thaw completely. The juice that will be released will also be needed.
Sprinkle the berries with sugar. You need to wait 30 minutes for the cherries to give juice. To obtain a homogeneous consistency, you can grind the berries in a blender to a puree.
Drain starch with water.
Place the cherries in a container and put on fire. You need to heat until bubbles form.
Pour starch into the cherries, mix everything and cook until the mixture thickens.
Remove from heat and let the filling cool. After this, you can use it to fill cupcakes.

Strawberry filling

The filling contains:

300 g strawberries;
150 g sugar;
5 chicken eggs;
100 g butter;
1 lemon.

Method for preparing strawberry filling:

Sort through the strawberries, freeing them from sepals and spoiled areas. Wash the berries and cut them into pieces. Place strawberries in a mixing bowl;
Squeeze juice from washed lemon.
Add the juice to the strawberries and puree everything with a blender.
Remove the butter from the cold place in advance and let it soften.
Break the chicken eggs in a bowl, after washing them with soap.
Add granulated sugar to the eggs and beat with a mixer.
Add butter to the strawberry mixture. Beat everything with a mixer again.
Mix strawberries with eggs and place the resulting mixture on low heat. Cook until thick. The ideal strawberry cupcake filling should have a jam-like consistency.

It is important to know what other cupcake fillings there are. They can be filled with fresh berries or fruits. While waiting for this, pieces of berries and fruits need to be drowned in a mold with dough. In addition, chocolate and steamed dried fruits are also used to fill the cupcakes.

Interesting cupcakes for children with fondant

Nowadays, cupcakes are often used as sweet treats at all kinds of children's parties. They have become so popular because of their cute appearance, besides, they are convenient to eat, and if you add interesting and funny decorations, then no little guest will remain indifferent.

Ingredients:

175 g wheat flour;
3 eggs;
150 g butter;
10 g vanillin;
10 g baking powder. Baby cupcakes take approximately 50 minutes to prepare. The number of calories in them is 404.

Step by step recipe:

Mix eggs and sugar and beat them with a mixer until stable peaks form.
In another bowl, beat the butter and the resulting egg mixture.
Gradually add wheat flour and mix the resulting mass until smooth.
Place the dough in baking dishes and place in an oven preheated to 180 degrees. Cupcakes will be ready in 15 minutes.

Decorating cupcakes with decorations:

Take the prepared mastic and place it on a cutting board sprinkled with powdered sugar. Roll out a thin layer of mastic and cut out circles with a diameter the size of the finished cupcake.
In order for the mastic circles to stick well to the surface of the cupcakes, you need to spread them with boiled condensed milk or ready-made cream.
Decorate all cupcakes with fondant circles.
When decorating the resulting base, you need to be guided by your imagination. You can cut out the faces of animals, butterflies, and flowers from mastic.
Secure all elements to the base.
The figures are attached to the base using water.

The classic version of cupcakes are cupcakes with a sweet filling, but some housewives prefer to make this dish a snack. In this case, unsweetened dough is prepared and filled with boiled quail eggs, cherry tomatoes, olives or slices of pickled cucumbers. Alternatively, you can add broccoli or cauliflower to the dough. Those who don't like sweets will like these cupcakes.

Carrot cupcakes with salted caramel filling

To prepare 10-12 servings, you need:

100 g flour;
1 chicken egg;
150 g fresh carrots;
100 g sugar;
50 ml yogurt. You can use fermented baked milk; 1\2 teaspoon salt; 1 spoon of baking powder; 1\2 spoon of baking soda; 3 teaspoons vegetable oil.

Process:

Grate fresh carrots into a deep bowl, add one egg and yogurt to it.
Pour in refined vegetable oil and add sugar.
Mix all components thoroughly until the sugar is completely dissolved.
Add dry ingredients to the liquid mixture: baking soda, wheat flour, salt and baking powder. Stir until a uniform mass is formed.
Pour the batter into the pans, filling them 1/3 full to leave room for the cupcakes to rise.
Preheat the oven to 150 - 160 degrees and bake for 20 minutes.

How to Make Salted Caramel Cupcake Filling Salted caramel has an unusual flavor. In this recipe, its basis is fermented baked milk. Many housewives successfully use cream. This caramel is more difficult to prepare than regular caramel and takes more time. To prepare the salty filling you will need 100 g of fermented baked milk, 60 g of butter, 200 g of sugar and half a teaspoon of salt.

Cooking process

Mix all the ingredients in a saucepan and put it on the fire. Cook over medium heat for the first 5 minutes, then reduce to low. Cook, stirring, until the mixture turns brown. It usually takes 15 minutes to prepare the caramel. After removing from the heat, you need to leave it to cool. The resulting foam should subside and the caramel will become even richer and darker. Take ready-made carrot cupcakes, fill them with salted caramel and pour syrup over them. You can decorate these cupcakes with berries or cream. You can also make a well in the cupcakes and fill them with caramel. To prevent the dessert from becoming cloyingly sweet, you don’t need to add a lot of filling.

Potato cupcakes

Compound:

100 g potatoes;
450 g soft cream cheese;
100 g flour;
2 eggs;
3 tbsp. spoons of mayonnaise;
5 g nutmeg;
0.5 tsp baking powder;
1 bunch of parsley;
0.5 teaspoons of soda;
salt, pepper, Provençal herbs - to taste.

Preparation

First, remove the eggs from the refrigerator, crack them into a deep bowl, and separate the whites from the yolks.
Add a pinch of salt to the whites and mix thoroughly, beat with a mixer until stiff. Then carefully add the yolks to the fluffy protein mixture. Beat again at minimum mixer speed.
Then pour baking soda and baking powder into the liquid mixture.
Add pepper, salt, Provençal herbs, and nutmeg. Using a spatula, mix everything.
Sift the wheat flour into the egg mixture and gently knead into a homogeneous dough.
Grind the potatoes on a fine grater and add them to the dough.
Add 150 g of cream cheese to the resulting mass. Stir the dough; it will be uneven.
Pour the resulting dough into the molds to the middle.
Preheat the oven to 180 degrees and place the cupcakes in it. The base is baked for 20 minutes.
Finely chop the parsley and add it to the remaining cream cheese and mayonnaise. Stir the ingredients until smooth.
Place the cupcakes directly in the molds onto a plate and let them stand until they cool completely.
Use a pastry syringe to decorate the base with cream. That's it, the snack cupcakes are ready.

The cupcake filling recipe can be anything you want. There are no restrictions and everything depends only on your imagination and tastes.

Small biscuit dough cupcakes can be dessert or snack cakes. The first resemble mini-cakes; they are served with tea, coffee, and cocoa. Children are crazy about them, and adults also enjoy adding them to their breakfast. Snack cupcakes are served with beer and wine. They are suitable for a friendly party, large or small buffet. They are prepared according to the same principle, but the taste is completely different. We bring to your attention 14 recipes for fillings for sweet and snack cupcakes and muffins and several options for preparing dough for them. Our culinary secrets will help you cope with the task even in the absence of any cooking experience.

Culinary secrets

First, we suggest you figure out how cupcakes and muffins differ from each other, and whether they are the same thing. Cupcakes are small cakes decorated with cream or fondant, with or without filling. The filling for them may not be sweet. It is important that it goes inside after the cupcake is baked. When baking muffins, all the fillings are placed in the batter and baked with it.

Therefore, we will give one recipe for cupcake dough, a basic one, but we will add to it many recipes for filling, sweet and savory. But we will give recipes for muffin fillings along with the dough, because in this case they are inseparable.

Now the promised secrets from experienced chefs.

It is most convenient to fill cupcakes with creamy filling using a culinary syringe. A filling that is too liquid will make the dough soggy; to place a solid filling inside the cupcake, you will have to make holes in it, cutting out part of the biscuit with a small knife.
The hole through which the filling was placed in the cupcake must be masked with the same or another cream, mastic, or chocolate glaze.
Fill the cupcakes while they are still warm, but cool the filling before doing so.
You can remove cupcakes from the mold only after they have cooled. If you made them in paper molds, you can serve the cupcakes directly in them.
The dough for cupcakes and muffins should have the consistency of thick sour cream. You should only fill the molds half way, as the dough will rise during baking.

Dessert and snack muffins and cupcakes differ not only in filling, but also in dough. For snack bars, you should use less sugar, but you can add paprika, turmeric and other spices.

Basic cupcake batter recipe

What do you need:

butter or margarine – 100 g;
salt – ¼ tsp. for sweet cupcakes, a little more for snack bars;
sugar – 0.25 kg for sweet cupcakes, 1 tbsp. l. – for snack bars;
baking powder for dough – 1 tsp;
kefir – 0.5 cups;
chicken egg – 2 pcs.;
flour - how much will be needed to obtain the dough of the desired consistency (approximately 1.5 cups).

For sweet cupcakes, you can add cinnamon and vanilla at the tip of a knife. You can put a little paprika and turmeric in unsweetened ones. You can add nutmeg and cardamom to any dough.

How to cook:

Add sugar and salt to the softened butter, beat with a mixer until the mass turns light.
Beat in the eggs.
Sift the flour, mix with baking powder and spices.
Add a handful of flour, beat until the dough has a uniform consistency. Pour in a couple of tablespoons of kefir and whisk. Continue adding flour and kefir alternately. Flour is added last. The dough should look like very thick sour cream.
Fill half or a little more than half the mold with the resulting dough.
Place in an oven preheated to 200 degrees and bake for 20-30 minutes until the cupcakes are golden brown.
Remove from oven. Without cooling, cut out the middle or make a hole with a culinary syringe.
Add the prepared filling and decorate with cream. Whipped cream will do.

There are other recipes for cupcake batter. Honestly, any biscuit dough will do. It is much more important to choose the filling for cupcakes.

Sweet fillings for cupcakes

Sweet cupcakes can be filled with jam, boiled condensed milk, and a slice of chocolate. But they turn out much more interesting with fillings specially prepared for them.

Strawberry filling

What do you need:

fresh strawberries – 100 g;
lemon – ¼ piece;
chicken egg – 1 pc.;
sugar – 2 tbsp. l.;
butter – 30 g.

How to cook:

Sprinkle strawberries with lemon juice and puree in a blender.
Beat the egg with sugar and softened butter.
Combine the creamy and berry parts, heat over low heat, stirring, until thickened. The finished cream resembles the consistency of berry jam.

Be sure to cool the filling before adding it to the cupcakes.

Berry filling

What do you need:

cherry or other berry – 200 g;
starch – 1 tsp;
water – 40 ml;
sugar – 2-3 tbsp. l.

How to cook:

Grind the berries with a blender.
Add sugar and leave for half an hour.
Place on low heat.
Pour in starch diluted with cool water.
Cook until the berry mass reaches optimal thickness.

The filling is simple, but it turns out tasty and aromatic. Store-bought confiture cannot compare with it.

Tiramisu cheese filling

What do you need:

cream cheese (“Mascrapone”, “Philadelphia”, etc.) – 200 g;
sugar – 2 s. l.;
whipping cream (fat content from 33%) – 125 ml.

How to cook:

Combine powdered sugar and cheese and beat with a mixer.
Place on ice.
Adding the cream one spoon at a time, beat the cream until smooth.

To make cupcakes filled with Tiramisu cream more similar to the cakes of the same name, it wouldn’t hurt to soak them in coffee liqueur and cover them with chocolate.

Caramel banana filling

What do you need:

brown sugar – 100 g;
cream – 100 ml;
banana – 1 pc.

How to cook:

Heat the sugar in a dry frying pan for a few minutes.
Pour in the cream, keep on fire for 5-7 minutes, stirring.
Peel the banana, cut into pieces, beat with a blender.
Add caramelized sugar, beat together, cool.

Banana creams have a unique aroma that is hard to resist. Cupcakes with banana filling can be decorated with banana slices treated with lemon juice to prevent them from darkening.

Chocolate filling

What do you need:

butter - a pack;
condensed milk – 0.2 l;
cocoa powder – 4 tbsp. l.

How to cook:

Beat softened butter.
Add condensed milk, beat until smooth.
Continuing to beat, add cocoa, spoonful at a time.

The cream will become thick enough to fill cupcakes only after keeping it in the refrigerator for a while.

Curd filling

What do you need:

cottage cheese – 0.2 kg;
whipping cream – 80 ml;
powdered sugar – 0.2 kg;
butter - a pack (180-200 g);
vanillin - on the tip of a knife.

How to cook:

Rub the cottage cheese through a sieve and beat.
Whip the cream separately.
Combine cottage cheese with cream, beat together.
Separately, beat the powdered sugar with softened butter.
Combine all ingredients, add vanillin, beat everything together and cool.

Cottage cheese cream can be used not only as a filling for cupcakes, but also as a cream for decorating them.

Using these recipes, you can create your own sweet fillings for dessert cupcakes based on them.

Unsweetened cupcake fillings

Snack cupcakes are a little less common than dessert cupcakes; there are not so many known recipes for fillings for them. But their preparation gives a lot of scope for bringing the chef’s creative plans to life.

Cheese filling

What do you need:

cream cheese – 200-250 g;
cow butter – 180 g;
paprika – 5 g;
spinach – 50 g.

How to cook:

Beat the cheese together with the butter, divide in half.
Beat one part with paprika, the other with chopped spinach.

Fill two batches of cupcakes with different colored but similar tasting cheese fillings.

Salmon cream

What do you need:

curd cheese – 150 g;
lightly salted salmon – 50 g;
lemon – ¼ pcs.

How to cook:

Cut the salmon into pieces, sprinkle with lemon juice, and grind in a blender.
Add curd cheese, beat.

Cupcakes filled with salmon cream make an excellent wine accompaniment.

Tomato filling

What do you need:

tomato paste – 20 ml;
garlic – 2 cloves;
spicy herbs - to taste;
hot pepper - to taste;
soft cottage cheese – 2 tbsp. l.;
whipping cream – 50 ml.

How to cook:

Mix tomato paste, herbs, pressed garlic with cottage cheese, beat.
In two additions, while continuing to beat, add the cream.

Pleasantly colored tomato cream can be used to decorate cupcakes and as a savory filling. You can offer them with strong alcohol and beer.

Unsweetened filling for cupcakes can be made from almost any vegetables, turning them into puree, lightly boiling them and whipping them with cream or soft cottage cheese. All that remains is to season and beat again.

Dessert muffins with dried fruits

What do you need:

dried fruits (raisins, dried apricots, prunes, dried berries, candied fruits) – 120 g;
milk – 20 ml;
flour – 2/3 cup;
baking powder – 1 tsp;
butter – 2/3 pack;
powdered sugar – 3-4 tbsp. l.;
egg – 2 pcs.;
vanillin - on the tip of a knife.

How to cook:

Wash dried fruits in warm water, cut into pieces the size of raisins, put in a bowl, pour warm milk.
Mix softened butter with sugar. Beat until the mixture becomes almost white.
Combine the sifted flour with baking powder and add to the butter. Stir with a mixer until the mixture is homogeneous.
Beat in the eggs one at a time.
Add dried fruits, vanilla, mix with a spoon.
Pour into molds, place in the oven preheated to 180-190 degrees. Bake for 20-25 minutes, checking doneness with a wooden toothpick.

Dessert muffins with dried fruits are suitable not only for tea, but also as a snack for dessert wine or cognac.

Cheese muffins with vegetables

What do you need:

frozen vegetables (Brussels sprouts or cauliflower, broccoli) – 0.2 kg;
cheese “Russian” or similar – 50 g;
flour – 2/3 cup;
butter – 25 g;
chicken egg – 1 pc.;
sugar – 5 g;
turmeric – a pinch;
soda – ¼ tsp;
milk – 60 ml;
garlic – 1 clove.

How to cook:

Boil the vegetables until almost half cooked. Remove with a slotted spoon and place in ice water for a few minutes. Place in a colander to drain.
Sift the flour. Grind the cheese on a grater. Pass the garlic through a press.
Mix all ingredients except boiled vegetables. You will get a dough with a consistency similar to sour cream.
Place a tablespoon of batter in the bottom of each ramekin, then scatter the Brussels sprouts or cauliflower florets into the ramekins.
Fill with the remaining dough so that there is at least a centimeter left to the edges of the molds.
Place in an oven preheated to 180 degrees for half an hour.

Kids are sure to love these healthy muffins. If you don’t know how to feed them healthy vegetables, take note of this recipe. Also, cheese muffins with vegetables are suitable for a buffet table; they are good for snacking on wine.

Savory muffins with corn and cheese

What do you need:

flour – 2 cups;
baking powder - 3 tsp;
chicken egg – 2 pcs.;
milk – 0.25 l;
salt - a pinch;
vegetable oil – 40 ml;
paprika – 1 tsp;
hot ground pepper - a pinch;
cheese – 150 g;
canned corn – 0.24 kg (can).

How to cook:

Mix sifted flour, salt, paprika, pepper and baking powder.
In another bowl, combine and beat together the milk, vegetable oil and eggs.
Pour the liquid mixture into the bowl with flour, stir until smooth.
Place the corn in a colander and let it dry.
Coarsely grate the cheese.
Add cheese and corn to the dough, mix.

You need to prepare muffins in the same way as dessert muffins, the recipe for which is given above. The resulting snack cakes have a spicy taste and will appeal to lovers of spicy dishes. They can be offered with beer.

Muffins with fish filling

What do you need:

cod fillet – 100-150 g;
flour - a glass;
vegetable oil – 40 ml;
melted butter – 5 ml;
chicken egg – 1 pc.;
baking powder - 2 hours. l.;
onions – 20 g;
garlic – 1 clove;
ginger powder - a pinch;
curry powder - a pinch;
milk – 0.5 cups;
curry paste – ¼ tsp;
salt - to taste.

How to cook:

Fry chopped onion and garlic in ghee, add milk, add curry paste and powder, ginger. Cook until the mixture has reduced in volume by half. Strain.
Wash the cod fillet, dry it, cut into small pieces.
Combine the cod fillet, the resulting curry sauce and the dough made from the remaining ingredients.

Fill the muffin molds with dough to 2/3 of their volume, place in an oven preheated to 180 degrees for half an hour. An exquisite and unusual appetizer for the buffet table is ready.

Snack muffins with mushrooms

What do you need:

champignons (fresh) – 0.5 kg;
flour - a glass;
baking powder - 1 tbsp. l.;
chicken egg – 2 pcs.;
butter – 2/3 pack;
onions – 100 g;
nutmeg - a pinch;
milk – 125 ml;
salt - to taste;
vegetable oil - how much will be needed.

How to cook:

Wash the mushrooms, dry them, chop them finely.
Chop the onion with a knife.
Fry mushrooms and onions in vegetable oil. All liquid from the champignons should evaporate.
Make a dough from the remaining ingredients and stir in the fried mushrooms.

All that remains is to distribute into the molds and bake. Instead of champignons, you can use wild mushrooms (boletus, chanterelles) for the filling, then the taste and aroma of the muffins will be even more pronounced.

Cupcakes and muffins are similar to each other, their difference lies in the method of adding the filling. Fillings for muffins and cupcakes can be sweet or savory. The choice of dough and filling depends on whether you are going to serve the cupcakes for dessert or as an appetizer at the buffet table.

3,930

Cupcakes can be sweet and they can be gastronomic. They are delicious muffins with gastronomic fillings - cheese, bacon, olives, meat, etc. You can make a cap of cream from cream cheese, but just do not add powdered sugar to it. Just cream and cream cheese. It's very tasty, believe me! If you want original snacks for the holiday table, pay attention to this recipe from Tatyana Obukhova.

Ingredients and Process

Cheese and meat muffins

2 eggs
110 ml sunflower oil
100 ml kefir
100 g cheese
100 g boiled chicken meat
200 g flour
1 tsp. salt
1.5 tsp. baking powder
1/2 tsp. soda
herbs and spices to taste

Step 1. Mix eggs, sunflower oil and kefir until smooth.

Step 2. Add cheese, boiled meat and fresh herbs to the mixture.

Step 3. In a separate bowl, mix all dry ingredients. These are flour, salt, baking powder, soda and spices.

Step 4. Add the dry ingredients to the wet ingredients and mix until smooth. The dough turns out thick.

Step 5. Fill the molds 2/3 full and bake in an oven preheated to 170° for 25 - 30 minutes.

Cream cheese with herbs

400 g curd cheese
100 ml cream 33%
salt, spices, garlic, herbs to taste

Place the cream cheese and cream in one bowl and beat with a mixer until thick. This takes no more than 5 minutes. At the end, you can add spices, garlic and herbs to taste.

Cherry tomatoes, olives, small pickled cucumbers, shrimp and fresh herbs are perfect for decoration.

You can experiment with fillings; you can add sausage, bacon or fish, as well as vegetables such as mushrooms or red bell peppers.

Appetizer for both festive andeveryday table. You can use cupcakesadd any spices to your taste,50 g finely chopped or gratedcoarse grater cheese and 100 g of any otherfiller (this could be sausage,ham, smoked brisket, friedmushrooms, olives, sun-dried tomatoes).

Let's start cooking by whipping soft butter.
Add sugar, salt, spices to the butter and beat at high speed until light and fluffy. There is not very much oil, so it will scatter along the walls of the bowl; periodically remove it with a spatula and continue whisking.
When we have achieved a very fluffy, light state, add the eggs one at a time, beating each time for 1-2 minutes at high speed. The mass may separate a little, don’t let that scare you, it’s okay.
Next, we need to mix the flour with baking powder and sift about 1/3 of it into the beaten butter and eggs, mix at minimum mixer speed until smooth.
Next, pour in half the milk, mix again at low mixer speed, sift the flour, then pour in the milk again and sift the remaining 1/3 of the flour.
Thus, alternating each other, we add dry and liquid products, each time mixing the mass until smooth. The result should be a very fluffy and airy dough.
For flavor, you can add some dried garlic powder with dried herbs and now you can add the filling.
Finely chop the filling into cubes, cut the olives into circles, and mix the dough with a spatula.
The cake batter is ready.
You can bake them both in silicone molds and in paper capsules for cupcakes. Large capsules yield 9 cupcakes; regular standard small capsules, 3.5 cm high, yield about 12 cupcakes.
Bake the cupcakes in an oven preheated to 180° C for about 25 minutes, top/bottom mode without convection.
Be sure to check readiness with a toothpick inserted into the middle; it should come out dry and clean.
Place the cupcakes on a wire rack and give them time to cool; they can be served either warm or cooled. You can remove the paper capsule first and serve it directly with it.
You can decorate the cupcakes as a snack for the holiday table - make a hat out of cream.
For the cream, take 250 g of cream cheese, 80 ml of heavy cream, 2-3 cloves of garlic, passed through a press and a little finely chopped dill (you can use any greens).
For the cream, we just need to combine all the products together; the cream and cheese must be very cold. We use salty cheese, so we don’t add additional salt.
First, beat the whole mass at the minimum speed of the mixer until smooth, and then increase the speed to medium and beat the cream into a fluffy mass.
Next, transfer the finished cream into a pastry bag with a shaped nozzle and place the caps on the cupcakes. This amount of cream is enough for 9 cupcakes, for hats that are not too large. And then we decorate the cap with small gherkins, olives, herbs, and chili rings.

*According to the recipe by Yu. Small