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Cupcakes with vanilla cream and strawberries

Cupcakes with vanilla cream and strawberries

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The strawberries are ground.

Mix flour, baking powder and salt in a large bowl!

Eggs beaten foam (egg white + yolk + 1 lg sugar)

In another bowl, mix the butter with the sugar until it becomes creamy (3-5 minutes) and then add the vanilla and beaten eggs.

Add 1/2 of the amount of flour to the butter mix, then 1/2 of the amount of milk. Add the other half of the flour and mix until you get a homogeneous and fluffy dough and then add the rest of the hot milk, mixing for another 2 minutes. At the end add the strawberries and mix well.

With a spoon we take the dough and put it in shapes, leaving a little room to grow.

Bake in a preheated oven over a suitable heat for 30-35 min.


200 ml of milk is boiled with sugar and vanilla essence. The starch dissolves in the rest of the milk. When the milk boils, pour the starch and mix continuously until it thickens. The cream is left to cool. Whip the liquid cream and incorporate it into the cream.

Butter cream with raspberries, strawberries or berries buttercream recipe with fruit

Butter cream with raspberries, strawberries or berries recipe for buttercream with fruit & # 8211 cold, no cooking. A quick and easy cream for muffins, cupcakes, cakes or cakes. A buttercream recipe with raw fruits, without coloring. A sweet-sour cream, very fragrant and tasty. The fruits can be fresh or frozen and are not thermally processed.

I prepared this butter cream with raspberries or buttercream with fruits to decorate some chocolate muffins. They were my daughter's treat for her classmates on her birthday.

Here you will find the recipe for those wonderful ones wet chocolate muffins. The kids were extra-mega-excited about them!

I found this recipe for & # 8222buttercream frosting & # 8221 on an American blog (Two Sisters Crafting) and I really liked it because it includes fresh, unprocessed fruit. I have already thought that I will repeat it with strawberries, strawberries, blueberries or berry mix.

This cream is very easy to make, does not require boiling and has no dye. Basically the aroma, color and vitamins in the fruit remain intact. I am thinking of using it in the future to fill some cakes or pies. It's really good and fine! I'm really going to fill one roll top (recipe here) with this cream (instead of jam).

Careful! The butter must be greasy, with min. 80% fat and be soft, taken out of the fridge a few hours before making the cream. The fruits must have the same temperature! If they are frozen fruit, they should be thawed slowly before refrigerating (24 hours) and then removed at room temperature.

With the cream obtained from the ingredients below you can decorate 12 medium muffins or you can fill a standard roll (30 x 40 cm).


Mix the butter with the sugar, then add the eggs, the vanilla extract, the vanilla paste and mix until smooth. Add the sour cream, and finally add the flour mixed with baking powder. We put the dough in the forms of muffins lined with space paper or with oil and flour. Bake them in the preheated oven at 180 ° C for 20-25 minutes.

While the muffins are baking and cooling, prepare the cream: Lightly mix the butter with the sugar and vanilla extract, add a few green drops, then add the mascarpone and mix until you get a fine cream. Let it cool for 30 minutes.

During this time we prepare the final decoration from sugar paste by modeling 6 balls of 10 g for the body, then we shape small balls for the tail. Dampen with a ponytail brush and put it in a spoon full of caster sugar. We make the labels and glue them.

Decorate the muffins with cream, arrange the rabbit's body as if it were dipped in cream, then decorate with chocolate flakes.

Vanilla butter cream for muffins

Vanilla butter cream for muffins, muffins or cupcakes is a perfect cream! My children have declared it & # 8220 the best & # 8221 of what they have tasted so far and I can tell you that they have tasted quite a few.
For the recipe of vanilla butter cream for muffins you must use butter with a fat content of 82%, do not replace it with anything else. In addition to muffins, you can use it in other dishes, such as cakes or pies. You can also add other flavors or essences.
Besides the fact that it is very easy to make, it also has a very pleasant taste. They are very successful at children's parties, because they also look very beautiful. I recommend making them in the form of mini muffins, to make it easier for children to hold them in their hands.
Vanilla butter cream for muffins it is decorated with a posh and decorated with different ornaments, such as: candies, hearts, pieces of chocolate or grated chocolate. They can also be decorated with pieces of fruit, such as: strawberries, raspberries, blackberries, blueberries, cherries or cherries. The possibilities are endless, you just have to use your imagination.

The basic muffin recipe can be found here.

Butter cream with dulce de leche for cakes

Cake with mascarpone cream and strawberries

In a bowl, mix 4 egg whites with a pinch of salt until foamy.
Add 170 g of sugar and mix again until the sugar dissolves and you get a strong, glassy cream.

Add 4 egg yolks, 80 ml milk and 1 teaspoon vanilla essence.

Mix until smooth.
Sift 200 g of flour mixed with 7 g of baking powder.

Mix a silicone spatula well until smooth.

Pour the composition into an oven tray with a removable bottom (25X25X8cm) lined with baking paper.
Level the composition with a spatula.

Put in the preheated oven at 180 degrees for 35 minutes.
Remove the pan from the oven and allow the countertop to cool.
Remove the worktop from the tray and cut it in half, obtaining it in 2 sheets equal in thickness.

Place the top of the baler back in the tray with the cut side up.

In a cold bowl (refrigerator / freezer) put 250 g mascarpone and 250 g liquid cream for the cream (removed from the fridge, cool) and mix until it hardens.

Then add 100 g of powdered sugar and mix again for 2 minutes. Do not overdo the mix so as not to cut the cream.
Add the vanilla essence and 150 g of strawberry jam.

Mix with a spatula until smooth.

Put the cream over the first sheet of countertop and level with a spatula.

Place 3-4 strawberries cut into small pieces on top of the cream.

Then place the remaining countertop on top of the cream and remove the baking paper. Press lightly with your palms to stick the cream top

Beat 200 ml of sweetened cream with the mixer, add over the counter and level with a spatula.

Place half-cut strawberries on top of the cream. Optionally, if you have strawberries left, you can also put the finely chopped pieces of strawberries.

In a bowl put 10 g of gelatin (about 7 sheets) and cover with cold water.

Allow the sheets to hydrate according to the instructions on the package.
Meanwhile, boil in a saucepan 500 ml of water with 100 g of sugar, 2 sachets of vanilla sugar and the juice of one lemon. Stir until the sugar dissolves. When it starts to boil, turn off the heat and add the well-drained gelatin. Stir until the gelatin dissolves.

Allow to cool and then pour over the strawberry layer.

Put the tray in the fridge and leave for at least 12 hours. When the gelatin layer has hardened, remove from the pan and cut into suitable portions.


  • Base (24 cm diameter)
  • 300 g simple biscuits
  • 50 g cocoa
  • 150 g butter
  • 2 tablespoons milk
  • Filling
  • 400 g cream cheese (Philadelphia type)
  • 250 g mascarpone
  • 250 ml whipped cream
  • 170 g powdered sugar
  • 1 teaspoon vanilla extract (vanilla essence or sugar)
  • 8 g gelatin (4 sheets)
  • 350 g strawberries
  • decoration
  • 200 g household chocolate (50% cocoa)
  • 100 ml whipped cream
  • 150-170 g strawberries with leaves
  • 20-30 g white chocolate

The girls who follow me on Instagram wanted the recipe for tender donuts with walnuts.

I am Dana Burlacu Visternicu, the owner of this culinary blog, Ambassador Romania to the Food Revolution Community, lover of cookies and good food. If the passion has its roots in Bucovina and started as a child with cakes, now it has escaped into the world and continues in many other forms.

First we cut the puff pastry into strips. Mine were 36 & # 21526.5 cm, I cut them into 24 pieces of 3 & # 21526.5 cm.

I wrapped each strip on a horn, as in the pictures below, without greasing the metal cone, the puff pastry is quite greasy and does not stick.

*Do not spread the dough too much because it will crack when baked.

I greased them with beaten egg and decorated some of them with colored candies.

* It is important not to reach the base of the cone with the dough so that you can easily remove them after baking.

*Be careful not to grease the edge at the base of the cone and touch the shape because they are very difficult to peel off.

Place them spaced apart on a tray covered with baking paper and bake for 15 minutes at 200 ° C.

Remove the rolls from the molds after removing them from the oven, while they are hot.

The second tray, the same procedure, only I decorated them with poppy seeds.

Now we can take care of the cream. The process is very simple. Heat the milk with vanilla. Meanwhile, mix the yolks very well with the sugar and a pinch of salt, then add the flour and the warm vanilla milk.

Boil the cream over medium heat, stirring constantly. From the first time it boils, cook for another 5 minutes until the flour boils. If you use starch (10 g is enough), at the first boil it is ready, the starch boils instantly.

Transfer the cream to a bowl. Cover the surface with cling film and allow to cool completely.

In the meantime, you can mix the whipped cream.

When the vanilla cream has cooled completely, gently incorporate the whipped cream.

Transfer it to a pouch and fill the rolls. Enjoy!

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How do we prepare the recipe for cupcakes with mascarpone cream and cheese?

Cupcake dough

Break the eggs and put them in the bowl of the mixer together with the sugar, salt and vanilla sugar.

I mixed them until I got a light foam.

Add melted but not hot butter, oil, sifted flour with baking powder and mix for a few more seconds. I diluted everything with the fatty yogurt and I obtained a fluid but still thick dough.

We mix again, but without exaggerating, only until everything becomes homogeneous, that is about 30 seconds. The dough is ready.

Instead of baking it immediately, we will cover it with a plastic wrap and we will put the bowl with cold dough. It must stay at least 1 hour, this way we will have soft muffins.

Preheat the oven to 180 degrees Celsius. If you have an electric oven, turn the heat up and down without a fan.

Slice the dough into cupcakes lined with special papers so that they are about three-quarters full.

Then keep the form in the refrigerator while the oven heats up. Baking time takes about 15 minutes. Take them out of the oven and let them cool on a grill.

Cupcake cream

The ingredients must be at room temperature. In a bowl, mix the mascarpone with the powdered sugar until smooth, then add a tablespoon of cheese until all is incorporated, stirring gently until creamy and homogeneous.

Put 2-3 tablespoons of cream in another bowl with a few drops of red food coloring, stirring until smooth.

We put the red composition in a bag that we cut at one end.

We put this bag in the toothed pocket in which we add the white cream, then we decorate each cupcake with hazelnuts in a spiral covering the whole surface.

That's it, the cupcake recipe is ready. You can see how good they look, and I don't even think I have to tell you about the taste. Rather, try the recipe and you will convince yourself. & # 128578

I wish you more cooking and good appetite!

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.

Beat eggs with sugar until white. Add flour and baking powder, mix the composition then pour into a cake tin and bake for 30 minutes. After the countertop cools, cut it in half.
Prepare the cream as follows: dissolve the starch in two or three tablespoons of cold water, so as not to form lumps, then add it over the cold milk. Add eggs and sugar and bring to a boil over low heat, taking care to mix in one so that it does not stick. When it boils, turn off the heat, add the butter and seeds from the vanilla bean and incorporate. Allow to cool, taking care to stir from time to time so that it does not get crusty.

Beat the whipped cream and incorporate it into the vanilla cream, after it has cooled completely. Put 200 gr of diced strawberries in a saucepan, add 2 tablespoons of sugar and leave them on the fire until the sugar melts and the juice is slightly thickened. After they cool, add them to the cream.
Put the gelatin in a bowl with a little water and leave for 1 minute to hydrate. Place on top of a bowl of warm water and let it dissolve. Incorporate in the cream, taking care to mix well so that it is evenly distributed in the composition.

Prepare the syrup as follows: caramelize 4 tablespoons of sugar, then fill with water and let it dissolve on the fire. add the rum and let it cool.
Place the first countertop on a plate and place the adjustable cake ring around it. Syrup with half the amount of syrup.
Cut the strawberries into slices and place them on the sides. Put the cream and place the second top that you syrup with the remaining syrup.
Melt the dark chocolate together with the liquid cream in a saucepan in a bain-marie. Pour over the entire surface of the cake and level. Beat the whipped cream and decorate the cake for inspiration.

Try this video recipe too