Photo: (c) RFF
Convertible!
They are small, round, creamy yummy and almost always pretty to look at. We're talking about cupcakes . They have first conquered our palate and our hearts, now even scene cafes are dedicated to this little cake . The special highlight: They are baked in a cup-like shape and creatively designed with a variety of toppings . And that's what makes them so special.
By the way, cupcakes are different from muffins because of their softer dough and more intense sweetness.
No matter what season or occasion - we have put together a variety of cupcakes recipes for you.
Have fun baking!
Two kinds of cupcakes
Ingredients for 12 pieces:
1 untreated orange
500 g butter (room temperature)
1 pinch of salt
150 g brown sugar
1 packet of vanillin sugar
6 eggs (size M)
325 g of flour
1 packet of baking soda
4 tablespoons of milk
1 teaspoon lemon juice
100 g of sugar
15 g of coconut chips
100 g raspberry jelly (room temperature)
100 g of powdered sugar
24 paper baking cups
Preparation:
Wash orange thoroughly, rub the skin finely. Squeeze juice. Measure 50 ml, use remaining juice otherwise. Beat 250 g of butter, salt, brown sugar and vanillin sugar with the whisk of the mixer until creamy. Separate 2 eggs. Stir in 4 eggs and egg yolks little by little. Stir in orange peel. Mix the flour and baking powder and mix with milk and orange juice alternately.
Place 2 paper baking cups in each of the 12 troughs of a muffin tin. Distribute the dough evenly. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 25 minutes. Whisk the egg white, lemon juice and sugar with the whisk of the mixer (should be white glossy).
Approximately 8 minutes before the end of the baking time, remove the muffin tray from the oven. On 6 muffins with a tablespoon spread the ice snow as a blob. Sprinkle with coconut chips and bake to the end. Remove from the oven, place on a wire rack and allow to cool. Pass the jelly through a fine sieve. Beat 250 g of butter and powdered sugar with the whisk of the hand mixer until creamy white (takes 15-20 minutes). Stir in half of the jelly in several small portions. (Important: butter and jelly must be at the same temperature.) Fill the cream in 2-3 portions into a piping bag with a leaf spout (tinplate, 1.2 cm wide). Decorate 6 unmized muffins with the cream like a wave from the edge to the middle (flower shape). Drizzle with remaining jelly.
Preparation time approx. 1 1/4 hours.
Waiting time 2 1/2 hours.
Per piece about 2520 kJ, 600 kcal. E 7 g, F 39 g, KH 55 g
