Cupcake Cake
Description
Baking is prepared simply and quickly. One of the main secrets — the ingredients for the dough should be at room temperature. Take them out of the refrigerator an hour before cooking. For the cream it is important that the butter be softened — at room temperature, and the cream cheese — cold. In the step‑by‑step recipe I will explain in detail, Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all necessary ingredients. Be sure to read the secret to a good result above in the "preparation description".
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Step 2
Butter for the dough, first beat it at a low mixer speed, then increase the speed. Beat until light and airy. Then add the sugar gradually.
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Step 3
Then add the eggs one at a time. Start with one egg, beat it thoroughly until smooth, then add the second and beat again.
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Step 4
The mixture should have a consistency like in the photo.
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Step 5
Mix the flour with vanilla, salt, and baking powder. Sift the dry mixture. Add 3–4 tablespoons of the dry mixture to the dough, beat.
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Step 6
Then pour in some of the milk, whisk again. And continue alternating adding the dry mixture and the milk.
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Step 7
The result will be a silky batter. Pour the batter into butter‑greased individual cupcake molds, silicone ones are fine. You can also line them with paper cupcake liners. I used all the suggested options to bake as many as possible at once.
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Step 8
Bake for 25–30 minutes in a preheated oven at 180 °C. Check doneness with a wooden skewer.
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Step 9
When the cupcakes are ready and completely cooled, prepare the frosting. Mix all the ingredients for the frosting (except the colorings). First, gently stir with a spoon to “incorporate” the powdered sugar, so it won’t fly apart from the mixer. Then beat for a few minutes.
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Step 10
Decide in advance what shape your cupcakes will form and how you will arrange them. A princess dress, a sword for a boy, a flower, or maybe a balloon. For the flower I needed three food colorings. To avoid washing the tip after each color, I used three pastry bags and three tips. Each color gets its own set of tools.
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Step 11
The orange color is needed only for the central cupcake, so I colored only a very small amount of the cream orange. Not bright. You can stir the cream with the coloring using a spoon.
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Step 12
Then she cut off the tip of the bag with scissors and pushed the nozzle through the inner part. She filled it with cream and tied it at the top so the cream wouldn’t rise up and interfere with work. She piped it onto the cupcake. You can pipe either from the center of the cupcake in a spiral outward, or the opposite way — from the outer circle toward the center.
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Step 13
Do the same with the remaining cream and colorings. This is the interesting cupcake flower cake that turned out. It's convenient to eat and to calculate portions for the number of guests. Moreover, you can surprise everyone with your idea and its execution.
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Step 14
Happy and tasty holiday!