American Cupcakes with Cream
12 servings
120 minutes
American cupcakes with cream are a symbol of home comfort and celebration, originating from the USA where their popularity began in the early 19th century. These miniature cakes feature a delicate, airy batter with a light vanilla aroma and wonderfully soft buttercream frosting. Their taste is a balance of sweetness and creamy richness, with a hint of lemon's acidity in the frosting that makes it even more exquisite. Cupcakes are perfect for celebrations, family gatherings, and simply enjoying a sweet moment of the day. They are easy to serve, simple to decorate, and impossible not to love — a piece of joy in every bite!
1
Beat the sugar with butter until a uniform fluffy mass.
- Sugar: 150 g
- Butter: 100 g
2
Add eggs, vanilla extract, and salt, continue to whisk.
- Chicken egg: 2 pieces
- Salt: pinch
3
Sift the flour with the baking powder. Mix well.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
4
Then add milk and mix everything until a smooth consistency.
- Milk: 120 ml
5
Distribute the dough into the molds.
6
Bake in a preheated oven at 175 degrees for 25-30 minutes.
7
For the protein-butter cream you will need: 5 egg whites, 200 grams of sugar, 200 grams of butter, 1 tablespoon of lemon juice.
- Sugar: 150 g
- Butter: 100 g
8
Mix the egg whites with sugar and place in a water bath.
9
Whip until the sugar dissolves (about 2-3 minutes).
10
Transfer the resulting mixture to a separate bowl, add lemon juice, and whip until stiff peaks form.
11
Without stopping to whip, start adding soft butter and food coloring.
12
Place the prepared cream in the refrigerator for 60 minutes, during which time the butter will solidify and the cream will set.
13
Decorate the cupcakes with buttercream.
