Classic cupcakes with butter-protein cream

12 servings

60 minutes

Classic cupcakes with creamy protein frosting are a delicate treat that captures hearts from the first bite. Their history begins in European culinary tradition, where miniature desserts symbolize coziness and festive spirit. The velvety batter with a hint of vanilla perfectly complements the airy frosting that melts in your mouth, leaving a light sweetness. Lemon juice in the frosting adds freshness, while butter makes the texture perfectly smooth. These cupcakes will adorn any celebration and make a wonderful addition to a cup of aromatic coffee or tea.

Energy value per serving

• Calories: 422.5
• Proteins: 6.4g
• Fats: 25g
• Carbohydrates: 42.6g

Ingredients

• Wheat flour: 200 g
• Sugar: 350 g
• Milk: 120 ml
• Salt: pinch
• Butter: 300 g
• Chicken egg: 7 pc
• Baking powder: 1 tsp
• Lemon juice: 1 tbsp
• Vanillin: to taste
• Food coloring: to taste

Cooking steps

1. For the cupcakes we will need: sugar (150 g), soft butter (100 g), eggs (2 pcs), flour (200 g), milk (120 ml), salt, baking powder, vanillin.

   Required ingredients:

   • Sugar: 350 g
   • Butter: 300 g
   • Chicken egg: 7 pieces
   • Wheat flour: 200 g
   • Milk: 120 ml
   • Salt:  pinch
   • Baking powder: 1 teaspoon
   • Vanillin:  to taste

2. Beat the sugar with butter until a uniform fluffy mass.

   Required ingredients:

   • Sugar: 350 g
   • Butter: 300 g

3. Add eggs, vanilla extract, and salt, continue to whisk.

   Required ingredients:

   • Chicken egg: 7 pieces
   • Vanillin:  to taste
   • Salt:  pinch

4. Sift the flour with the baking powder. Mix well.

   Required ingredients:

   • Wheat flour: 200 g
   • Baking powder: 1 teaspoon

5. Then add milk and mix everything until a smooth consistency.

   Required ingredients:

   • Milk: 120 ml

6. Distribute the dough into the molds.

7. Bake in a preheated oven at 175 degrees for 25–30 minutes.

8. For the protein-butter cream, you will need: 5 egg whites, sugar (200 g), butter (200 g), 1 tablespoon of lemon juice.

   Required ingredients:

   • Chicken egg: 7 pieces
   • Sugar: 350 g
   • Butter: 300 g
   • Lemon juice: 1 tablespoon

9. Mix the egg whites with sugar and place in a water bath.

10. Whip until the sugar dissolves (about 2-3 minutes).

11. Transfer the resulting mixture to a separate bowl, add lemon juice, and whip until stiff peaks form.

    Required ingredients:

    • Lemon juice: 1 tablespoon

12. Without stopping to whip, start adding soft butter and food coloring.

    Required ingredients:

    • Butter: 300 g
    • Food coloring:  to taste

13. Place the prepared cream in the refrigerator for 60 minutes; during this time, the butter will solidify and the cream will set.

14. Decorate the cupcakes with buttercream and edible decorations.