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Vanilla Cream Cupcakes

Desserts Cakes and Bakes 90 min Medium 13 wyświetleń ~29.74 PLN - (0)
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Description

Delicate vanilla cupcakes with fluffy vanilla cream made from cooked custard and mascarpone. The cupcakes have a golden, soft texture with a distinct hint of butter and vanilla; the cream is smooth, intensely vanilla-flavored, and slightly creamy thanks to the mascarpone, which contrasts beautifully with the delicate base. This is an elegant dessert perfect for New Year's Eve 2025 — visually impressive and easy to prepare in advance (the cream can be made the day before). Serve decorated with fresh raspberries and sifted powdered sugar for an extra festive touch. The cupcakes are satisfying, aesthetically pleasing, and suitable for both parties and as a dessert after a large meal.

Składniki (17)

Servings:
12
  • Wheat flour 240 g
  • Sugar (for the dough) 150 g
  • Butter (for the dough) 120 g
  • Egg (for the dough) 2 szt.
  • Milk (for the dough) 120 ml
  • Baking powder 12 g
  • Vanilla extract 10 g
  • Milk (for the cream) 400 ml
  • Sugar (for the cream) 70 g
  • Egg yolk 3 szt.
  • Cornstarch (potato flour can be substituted) 40 g
  • Butter (for the cream) 30 g
  • Mascarpone 200 g
  • 30% heavy cream 200 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Powdered sugar (for decoration) 30 g
  • Raspberries (fresh, for decoration) 150 g
💰 Szacowany koszt dania: ~29.74 PLN (2.48 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients and tools: take out the butter and eggs 30 minutes before starting to reach room temperature; measure the flour, sugar, and the remaining ingredients. Preheat the oven to 180°C (top and bottom heat). Prepare a mold for 12 muffins — line with paper liners or grease the cavities.

Use a 12-cup muffin tin with a metal tray and paper liners. The temperature of the ingredients affects the texture of the batter — too cold butter will make it difficult to combine the ingredients.

Cake (muffins)

2

In a large bowl, place the softened butter (120 g) and sugar (150 g). Use a mixer with a flat beater or whisk and beat on medium speed for 2-3 minutes until the mixture becomes lighter and fluffy (it should be creamy and slightly airy).

Ingredients: Butter (for the dough), Sugar (for the dough)
Use a stand or hand mixer; if you don't have a mixer, beat the butter with sugar using a wooden spoon for 4-5 minutes. Don't rush too much to avoid overheating the butter.
3

Add the eggs (120 g — 2 eggs) one by one to the softened butter. After adding the first egg, mix for 20-30 seconds until combined, then add the next one. Incorporate the vanilla extract (10 ml). The mixture should be smooth, with no visible egg whites.

Ingredients: Egg (for the dough), Vanilla extract, Butter (for the dough)
Crack the eggs into a separate bowl to avoid shell fragments. If the mixture becomes heavy (seems runny), add a tablespoon of flour and mix briefly — this is usually a temporary effect.
4

In a separate bowl, sift the flour (240 g), baking powder (12 g), and salt (3 g). Gently mix the dry ingredients with a spoon.

Ingredients: Wheat flour, Baking powder, Salt
Sifting aerates the flour and makes it easier to combine with the mixture. Use a kitchen sieve with medium holes.
5

Add the dry ingredients and milk (120 ml) to the butter-egg mixture alternately in three parts: dry-wet-dry. Each time, mix briefly just until combined — mix from the bottom to the top with a spatula or on the lowest speed of the mixer for 10-15 seconds. The batter should be thick but uniform, without dry patches of flour.

Ingredients: Wheat flour, Milk (for the dough)
Do not mix too long — mixing for too long will develop gluten and make the muffins tough. Use a silicone spatula for the final folds.

Baking

6

Fill the muffin cups 2/3 full with batter (use a spoon or piping bag) — each cupcake should receive an equal amount, about 70-80 g of batter. Smooth the tops. Place in the preheated oven and bake at 180°C for 18-22 minutes. After 18 minutes, check with a toothpick: if it comes out dry or with a few crumbs, the cupcakes are done; if there is sticky batter, bake for another 2-4 minutes.

Ingredients: Wheat flour, Butter (for the dough), Egg (for the dough)
The best is a metal mold with a capacity of 12 muffins. If you are using paper liners, place them in the mold to keep their shape. Do not open the oven in the first 12 minutes of baking.

Vanilla cream

7

Prepare the ingredients for the cream. In a medium saucepan, heat the milk (400 ml) with half of the sugar (35 g) and half of the vanilla extract until steam begins to rise and bubbles appear at the edge — do not allow it to boil vigorously.

Ingredients: Milk (for the cream), Sugar (for the cream), Vanilla extract
Use a heavy-bottomed saucepan to avoid burning. The temperature should be hot, but not boiling — when the first bubbles appear around the edges, it's fine.
8

In a bowl, mix the egg yolks (60 g), the remaining sugar (35 g), and cornstarch (40 g). Whisk for 1-2 minutes until the mixture is smooth and there are no lumps of starch — the mixture should be smooth and slightly lighter in color.

Ingredients: Egg yolk, Sugar (for the cream), Cornstarch (potato flour can be substituted)
Use a whisk or a fork. Make sure the starch is well distributed to avoid lumps in the cream.
9

Prepare the tempering: slowly pour hot milk into the bowl with the egg yolks in a thin stream, while vigorously whisking — start with a few tablespoons to equalize the temperature, then gradually pour in until you achieve a smooth mixture.

Ingredients: Milk (for the cream), Egg yolk
This is an important step: if you pour in too much hot milk at once, the yolks will curdle. Pour slowly and stir continuously.
10

Pour the entire mixture back into the saucepan and heat over medium heat, stirring constantly with a wooden spoon or silicone spatula. Stir vigorously, scraping the bottom, until the cream thickens and starts to bubble slightly — this will take 2-4 minutes. The cream should have the consistency of thick pudding.

Ingredients: Cornstarch (potato flour can be substituted), Egg yolk, Sugar (for the cream)
Stir continuously to prevent the cream from burning. When the cream starts to heat up and forms 'first bubbles', cook for another 30 seconds to activate the starch, then remove from heat.
11

Remove the saucepan from the heat, add the butter (30 g) and the rest of the vanilla extract (if you want to enhance the aroma). Stir until the butter melts and the cream is smooth. Pour the cream into a clean bowl, cover it directly with plastic wrap (the wrap touching the surface of the cream will prevent a skin from forming) and set aside to cool completely at room temperature, then chill in the refrigerator for at least 2 hours.

Ingredients: Butter (for the cream), Vanilla extract
Touching the foil to the surface of the cream prevents a 'skin' layer. The cream must be cool before adding the mascarpone to avoid thinning the cheese.

Vanilla cream - finishing touches

12

Take the chilled cream out of the fridge. In a separate bowl, whip the chilled heavy cream (200 ml) to soft peaks — this will take 2-3 minutes with a mixer on medium speed. Fold the mascarpone (200 g) into the vanilla cream (first loosen the cream with a spoon), then gently fold in the whipped cream with a spatula, making bottom-to-top movements, until the mixture is smooth and fluffy.

Ingredients: 30% heavy cream, Mascarpone, Milk (for the cream)
Mascarpone and cream should be at a similar temperature; if the cream is very cold and hard, mix it briefly to soften it before combining. Do not whip the mascarpone again — just gently fold it in to maintain fluffiness.

Cooling and Assembly

13

Remove the baked and cooled cupcakes from the mold and leave them to cool completely (at least 30 minutes). When the cream is ready, fill a piping bag with a round or star tip with the cream and place a portion of cream in the center of each cupcake — about 25-30 g of cream per cupcake, so that an aesthetic rosette or mound is formed.

Ingredients: Powdered sugar (for decoration), Raspberries (fresh, for decoration)
Use a piping bag with a 1 cm round tip for a classic look or a star tip for a decorative pattern. If you don't have a piping bag, use a spoon to apply the cream.

Decoration

14

Decorate each cupcake with 2-3 fresh raspberries and lightly sift powdered sugar (optional). For a New Year's effect, you can add edible gold flakes or a thin strip of lemon zest.

Ingredients: Raspberries (fresh, for decoration), Powdered sugar (for decoration)
Gently place the raspberries so as not to damage the cream. Sift the powdered sugar through a fine sieve just before serving to prevent it from dissolving in the cream.

Serving

15

Store the cupcakes in the refrigerator until serving (max. 24 hours on a covered plate or in a container). Take them out 10-15 minutes before serving so that the cream is not too cold and reaches the optimal consistency.

The mascarpone-based cream tastes best slightly chilled, but not icy — take it out of the fridge before serving.

Fun Fact

💡

Cupcakes gained immense popularity in the mid-20th century due to the ability to bake individual portions; the combination of classic vanilla pudding with mascarpone cheese comes from the desire to merge traditional flavor with a silky modern texture.

Best for

Sylwester 2025 Przyjęcie Deser po uroczystym obiedzie

Tips

🍽️ Serving

Serve on a flat plate or a multi-tiered stand — arrange the cupcakes in groups of 4 on the plate, dust with powdered sugar just before guests arrive. Earl Grey tea or sparkling wine pairs well for a New Year's touch. If you want to store the prepared cupcakes for a few hours, keep them in a cool place and add the raspberries just before serving.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. Cream containing mascarpone and cream is not suitable for long-term storage — it is best consumed within 1-2 days. To refresh the cupcake after taking it out of the refrigerator, leave it at room temperature for 10-15 minutes.

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