Classic Cupcakes with Whipped Cream Frosting
5 servings
40 minutes
Classic cupcakes with whipped cream frosting are a symbol of American baking, combining the tenderness of vanilla batter and airy cream. Their history dates back to the 19th century when baking in small molds became popular for its convenience and speed. These cupcakes have a soft, slightly moist texture, and their flavor is a balance of sweetness, lightness, and creamy aroma. The snow-white whipped cream makes them the perfect dessert for any celebration. They are delightful as a standalone treat but can also serve as a base for creative decorations – fruits, chocolate shavings, or nuts. Suitable for morning coffee, evening tea time, or even a romantic dinner. Cupcakes are a piece of comfort that brings joy from the first bite.
1
Mix sugar, egg, 2 tsp of vanilla sugar, sour cream, and milk with a whisk or fork. Add melted (cooled) butter to the mixture and mix well again.
- Sugar: 1 glass
- Chicken egg: 1 piece
- Vanilla sugar: 3 teaspoons
- Sour cream 20% fat: 2.5 tablespoons
- Milk: 0.8 glass
- Clarified butter (ghee): 100 g
2
Mix flour, baking powder, soda, and salt separately.
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 0.5 teaspoon
- Baking soda: 0.3 teaspoon
- Salt: 0.5 teaspoon
3
Sift the flour mixture into a pot with the milk mixture. Mix everything well with a whisk until smooth.
- Wheat flour: 1.5 glass
4
Pour the prepared dough into molds, filling them 2/3 full, as the dough rises well during baking. Place in a preheated oven at 180 degrees for about 10-15 minutes. Check readiness with a toothpick (the cupcakes should be white; if they start to 'brown', they are drying out).
5
We prepare cream for cupcakes. Mix powdered sugar with 1 tsp of vanilla sugar. Chill the cream well, and also chill the bowl in which you will prepare the cream.
- Icing sugar: 50 g
- Vanilla sugar: 3 teaspoons
6
Whip the cream with a mixer, starting at low speed and gradually increasing. In the middle of whipping, add powdered sugar in a thin stream.
- Cream 30% fat: 500 g
- Icing sugar: 50 g
7
Once the cream is whipped to soft peaks and starts to hold its shape, reduce the mixer speed and stop whipping.
8
Decorate the cupcakes with cream and any topping of your choice and taste.
- Clarified butter (ghee): 100 g
