Cupcakes are the easiest recipe. What is a cupcake and what is it eaten with? What are the options for serving meals?

• 2½ cups (190 g) flour
• 150 g butter;
• 120 ml of milk;
• 45 g sugar;
• 25 g fresh yeast;
• a pinch of salt.

Start by kneading the yeast base. Warm up the milk, making sure it's not hot enough to kill the yeast, but warm enough to activate it. Dissolve sugar in hot milk and knead fresh yeast. Leave the mixture warm while preparing the second part of the dough.

Mix the sifted flour with a pinch of salt and add pieces of ice-cold butter to it. Use a knife or blender to turn everything into crumbs.

Pour the yeast solution into the flour and butter crumbs, mix everything with a spoon. Try to minimize the contact of the dough with your hands so that the pieces of butter do not melt.

Form the finished dough into a rectangular brick, wrap with cling film and leave in the refrigerator for half an hour.

Now it remains the most time-consuming - rolling. Roll out the dough into a rectangular layer.

Fold the layer in half lengthwise.

Then - again in half, but already across. Fold the dough as shown in the photo to get a piece of original size.

Roll out the dough again and repeat the procedure three times. The dough will be lumpy at first, but as you roll and fold, with a little patience and a little flour, it will become very pliable and smooth.

All basic manipulations are over. Now all that's left is to wait. Wrap the dough in cling film and refrigerate for a couple of hours or overnight. This preparation can also be frozen.

After the dough is rolled out into a rectangle 25 × 40 cm and divided into 8 triangles.

Each of the triangles now remains rolled up, moving from the base to the top, put on a baking sheet, brush with egg yolk (or its mixture with milk) and send to bake: 8 minutes at 220 degrees, and then another 12-15 minutes at 180 degrees.

These simple croissants come out very soft and flaky. If desired, at the stage of folding the dough into a roll, you can add a filling of jam or chocolate.

My homemade croissant recipe has been tested many times. A few failed attempts helped me come up with a list of things not to do when making croissants. Of course, only a French baker who bakes hundreds of croissants every day can tell about all the intricacies of the process. But I hope that my observations and notes will be enough for you to get the same delicious croissants as mine.

I fell in love with this world-famous French pastry after I watched one of the plots of the program with Gordon Ramsay about Paris and real croissants. In it, Mr. Ramsay not only showed how the French cook their croissants, but also conducted a tasting of croissants. He tried to get the British to eat real French croissants. So, I'll tell you how to bake croissants at home.

How to make croissants: preparing the dough

Making croissant dough at home is not difficult, especially if you have a good planetary mixer or bread machine, like I have. It is much more difficult to properly add butter to the dough. After all, it is precisely this that will ensure the appearance of those very layers that distinguish a croissant from some kind of bagel. Butter also gives the croissant a unique taste. You will never get it using margarine. Just on rolling out the dough along with the butter, many novice bakers “fall down”. So, here are some tips on how to get the right puff yeast dough for croissants.

Oil

Prepare real croissants from yeast dough with the addition of butter at least 80% fat. To prepare a rectangle from butter, it is softened and flour is added to it in an amount of about 10% by weight of the butter. Flour contributes to the strength of the dough layers. A rectangle is formed from butter with flour, rolling it out to a thickness of 1 cm between sheets of parchment. Refrigerate the oil for 30 minutes.

Time and temperature

• If you cook croissants at home, be sure to take care of the room temperature: no higher than 20 degrees Celsius.
• After each rolling, it is necessary to remove the dough for 30 minutes in the refrigerator. This is necessary so that the oil between the layers does not melt and does not flow out.
• Formed croissants should rest at room temperature for at least 20 minutes before baking.
• Do not open the oven for the first 5-7 minutes of baking.

Bakery

Before baking, do not leave croissants for a long time in a warm place, so that the butter between the layers of dough does not begin to melt and flow out. The temperature for baking should be at least 210 degrees Celsius. If it is lower, then not only the baking time will be longer, but the oil will also leak out. During baking, the volume of croissants will increase by 2-3 times, which must be taken into account when laying them on a baking sheet.

How to cook croissants at home: reasons for failure

If you end up with flabby croissants with a temper and thick layers, there are 4 possible reasons for marriage:

• not cooling the dough enough before rolling out new layers
• used flour with low gluten
• baked croissants at low temperature
• not enough dense dough

Yeast puff pastry is the hardest to make, and if you don't follow the directions, your efforts can go to waste, resulting in tough, thinly layered croissants. No other dough requires so much attention to detail, but once you succeed, you will master its preparation forever.

Croissant Dough: Yeast Puff Pastry Recipe

• Soften 250 g of butter, mix with 25 g of flour into a homogeneous mass and form a 1 cm thick rectangle out of it between two sheets of parchment for baking. Put the butter in the refrigerator for 20-30 minutes.
• Warm up the milk a little. Dissolve yeast in 2-3 tbsp. milk and let them froth.
• Add sugar and salt to the remaining milk.
• Melt 40 g butter.
• Mix milk with sugar and salt with water, add diluted yeast and melted butter.
• Gradually add flour to knead the dough and let it rise well. Knead him and let him rise again. This will take approximately 1 hour.
• Knead the finished dough so that air comes out of it and refrigerate for a couple of hours.
• We cut the ball of dough, as shown in the diagram, roll it out a little and put butter on the dough.

• We wrap the butter, making an envelope out of the dough. The butter must be completely closed, carefully pinching the edges of the dough.
• Roll out the dough for the first time. We ride only in one chosen direction. We fold the dough rolled out to 1 cm thick, bending its ends to the center (as in the diagram). This will give you 4 layers. Wrap the dough in cling film and refrigerate for 30 minutes.
• We roll out the dough in the same way (already in the other direction) for the second time and again remove it for 30 minutes in the cold. You can repeat this step one more time.
• For the last time, roll out the dough also in one direction to a thickness of 3 mm, cut into triangles with long sides and roll the croissants (some can be frozen immediately).

• We spread the croissants on a baking sheet and let them stand for 20 minutes, grease them with a mixture of 1 yolk and milk.
• We bake croissants at 210 degrees for about 15-20 minutes.

Puff pastry croissants with chocolate

Many imagine that puff pastry croissants with chocolate are prepared like this: a piece of chocolate is wrapped in each triangle of dough. But it won't be quite right. Firstly, chocolate still requires compliance with the temperature regime, and at high temperatures it can turn into an ugly mass with lumps.

How to make chocolate croissants the right way? The first way is to fill ready-made croissants with chocolate-nut paste or thick ganache. The second way is even easier: serve with melted chocolate, dipping a warm croissant into it. It's a classic and it's delicious!

Cupcakes often use only the finest ingredients, so they taste just as good as they look. Indeed, the culinary glory of the cupcake began precisely because of the appearance of small cakes.

Despite the fact that the cupcake is baked in muffin tins, it is not like the latter. For classic cupcakes, the dough is kneaded using the Butter Whipping Method: we start by whipping the butter and sugar, gradually adding all the other ingredients. This means that the texture of the cupcake is softer than that of the muffin.

Let me remind you about the main difference between cupcakes - a cream cap. Classic, these are oil or protein-oil creams. Color? Your favorite! It will even be better if the “hats” are of different colors. Remember, the brighter you decorate cupcakes, the less they will "live".

Designers are sometimes involved in decorating cupcakes, and it is common for an American hostess to go to a neighboring state if someone says that cupcakes of marvelous beauty were made there.

In general, fantasize and surprise!

Some people think that a cupcake is a cupcake that is baked right in the cup. It happens that way, but today cupcakes mean airy cakes with cute cream caps of different colors.
The size of such desserts is the size of a tiny coffee cup, so they are called in English: “kap”. Cupcake recipes are varied and on the Internet there is an unimaginable number of options for their preparation, and one master class is not like another. Now let's talk about the most interesting and delicious.

Timeless classic

Cupcakes are one of those baked goods that you always have ingredients in your cupboard. Cooking them is easy and simple at home. Maybe that's why they've become so popular lately.

Required Products

In order to prepare cupcakes according to the classic recipe, we need:

• 100 g butter
• 200 g flour
• 150 g sugar
• 2 eggs
• 120 ml. milk
• 1.5 tsp baking powder or soda
• a little salt and vanilla to taste.

Trick: in order for the cakes to turn out airy, all the ingredients for the dough must be at room temperature!

We will decorate the dessert with protein-custard, for this, prepare:

• Egg whites - 2 pcs.
• Sugar - 130 g.
• Vanilla extract - 1/4 tsp
• Lemon juice - 1/2 tsp

If you want to make hats multi-colored, you will need food coloring. I like to use Americolor (gels), it only takes one drop to get the color.

Classic cupcakes: master class

1. Turn on the oven at 180 C.
2. Start preparing the dough by beating soft butter with sugar well. The mass should be airy and lush.
3. Add eggs, salt and vanilla to a cup. Whisk thoroughly.
4. Pour in milk, add baking powder and flour. Mix everything until smooth. Follow the recipe and don't overdo the flour or the cake won't rise properly.
5. Now you can pour the dough into molds and put in a hot oven.

Cupcakes are baked for about 30 minutes, readiness can be checked with a wooden stick.

Tasty and fragrant, you will like it no less than cupcakes, take note of the recipe!

1. In order to prepare the cream, you need to separate the whites from the yolks.
2. In a small metal cup, mix the proteins with sugar, vanilla extract and keep the mass in a water bath until the sugar is completely dissolved (literally a couple of minutes). In this case, the mixture must be constantly stirred.
3. Add the lemon juice to the whites and beat the mixture until white peaks.
4. Divide the cream according to the number of colors, add food coloring and put everything in the refrigerator for an hour.
5. Remove the finished cupcakes from the oven, cover with a towel and let cool slightly.
6. Decorate the dessert with a pastry bag and curly nozzles.

Assorted cupcake: multi-colored variations

There are many recipes for cupcakes for every taste and budget. Let's get acquainted with the most popular options that you can easily cook with your own hands.

Chocolate

It differs from the classic one only in that 30 g of flour should be replaced with cocoa powder in the dough. But the cream will be different. For it you will need:

• 150 g sugar (you can use powdered sugar)
• 100 g butter
• 35 g cocoa

Beat sugar well with butter, cocoa powder. Mix everything thoroughly so that the cream becomes smooth and shiny.

Chocolate cupcakes from the oven:

Additionally, you can sprinkle the cream caps of baked cupcakes with chocolate chips.

Funny orange

We prepare the dough according to a standard recipe, but add the zest and juice of two large oranges.
As a cream, you can use cream cheese based on Mascarpone curd cheese, which is given below in the recipe for curd cupcakes, but add 1-2 drops of gel coloring to the cream for color, decorate with multi-colored confectionery sprinkles or small sweets, like M&M's.

With boiled condensed milk

I wonder if an American from whose country the recipe for this dessert came to us will be surprised after trying a cupcake with boiled condensed milk. Such a delicacy is hardly prepared in any other country besides Russia.
About 20 g of cocoa should be added to the cupcake dough for a beautiful color. And the cream recipe has long been known to every Russian housewife: we beat a jar of condensed milk with a pack of butter.

So that your delicacy does not turn out cloyingly sweet, the amount of sugar in the dough can be reduced.

Curd

Baking with cottage cheese is not only healthy, but also more tender. For cottage cheese cupcakes, add 130 g of cottage cheese to the classic dough. Choose a low-fat or low-fat product, as there is enough oil in the recipe.

The cream will be exquisite, you will need:

• 300 g Mascarpone cheese
• 100 g butter
• 100 g powdered sugar

Whip the mascarpone with the powder and butter and refrigerate briefly. Dessert with such a cream instantly melts in your mouth.

- in this article I have collected all the recipes for creams that are perfect for cupcakes.

Carrot

Baking with carrots is not always perceived with a bang. Carrot taste beats off the flavor of the dish itself and few people like it, but carrot cupcakes are a delicious exception to the general rule. This recipe differs from the classic one not only in cream, but also in the composition of the dough, so there is a separate master class for it.

Required Products

For the test you will need:

• 3 eggs
• 350 ml. vegetable oil (it is important that it is odorless)
• 40 ml. yogurt without sweeteners
• 400 g sugar
• 400 g carrots
• 50 g finely chopped pineapples
• 100 g dried fruits
• 100 g nuts
• 440 g flour
• 2 teaspoons baking powder
• Cinnamon, ginger to taste

Pineapples can be used both fresh and canned. They can also be replaced with apricots or peaches.

For cream:

• 350 g curd cheese
• 120 g butter
• 100 g powdered sugar
• Vanilla to taste

Cooking the sun on a plate

Carrot cupcakes are different from the classic ones. The recipe contains some ingredients that were never found in simple cakes. But the cooking process itself is simple.

• Turn on the oven at 160 C.
• Peel and grate the carrots on a coarse grater. Squeeze the juice, we only need the pulp.
• Drive three eggs, yogurt, vegetable oil, sugar, dried fruits, nuts and pineapples into carrots. Mix everything thoroughly.
• Add baking powder and seasonings to taste, and then add flour strictly according to the recipe.
• Mix the dough and pour into moulds.
• Cupcakes should be no more than ¾ full, as cupcakes rise well in the oven.
• Bake the dessert for 20-25 minutes.
• To prepare the cream for carrot cupcakes, you need to beat soft butter, add very cold curd cheese, sugar and vanilla extract. You can mix in food coloring.
• Decorate the finished cupcakes with cream and sprinkle with brown sugar.

Cupcakes are a simple and delicious dessert that is easy to prepare and a pleasure to taste. Such cakes will be a great addition to the usual tea drinking, and thanks to the variety of recipes, these pastries will not bother your household for a long time.
I recorded a video recipe for you on how to make vanilla cupcakes with cream cheese. Hope you enjoy it!

I would be happy to answer any questions about the recipe. Share photos of the cupcakes you made!
When adding a photo to Instagram, specify the #pirogeevo or #pirogeevo tag so that I can find photos of your cupcakes on the net and admire them. I will be very pleased!

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