Vanilla cupcakes with protein cream

Category: Bakery products
Vanilla cupcakes with protein cream

Ingredients

Cupcakes
butter soft 100g
kefir 115 milliliters
sugar 150 grams
wheat flour / grade 200 grams
egg C1 2 pieces
salt 1/4 teaspoon
vanilla taste
baking powder 2 tsp
Protein cream
proteins 3 pieces
sugar 150 grams
water 30 milliliters
lemon juice 1 tsp
vanilla taste
food coloring option

Cooking method

  • Vanilla cupcakes with protein creamMix flour with baking powder, salt, vanilla.
  • Sift.
  • Vanilla cupcakes with protein creamBeat soft butter with sugar and add eggs one by one. Beat after each addition of eggs until smooth.
  • Vanilla cupcakes with protein creamPour in half of the kefir and add all the flour.
  • Mix.
  • Vanilla cupcakes with protein cream
  • Vanilla cupcakes with protein creamPour in the second half of the kefir and beat until smooth. The dough is like sour cream.
  • Vanilla cupcakes with protein creamDivide the dough into capsules about 2/3 of the volume.
  • Vanilla cupcakes with protein creamBake in an oven preheated to 160 degrees for about 25 minutes. Willingness to check with a wooden skewer. Cool on a wire rack.
  • Vanilla cupcakes with protein creamIn a container that can be heated, mix all the ingredients for the cream.
  • Vanilla cupcakes with protein creamWe put on a steam bath (the dishes do not touch the water) and begin to beat. Beat until the protein temperature reaches 65-70 degrees.
  • Vanilla cupcakes with protein creamRemove from the bath and continue to beat for another 6-7 minutes. The whites should cool to room temperature and become dense and shiny.
  • Put the cream in a bag (you can pre-paint it) and put on top of the cooled cupcakes.
  • Vanilla cupcakes with protein cream
  • Vanilla cupcakes with protein cream
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

12 pieces

Time for preparing:

1.5 hours

Note

A recipe from a foreign blog.
Delicious. Gentle, airy. The cream is very stable. The structure changed slightly on the fourth day. Not sugared. Recommend!

kristina1
ang-kay, Angela, I'm going to kill, I'm going to swim .. otherwise I will definitely want to make this beauty ... (y) what can I say .. young lady .. to your bookmarks .. I took out the pictures with drool .. as always bravo
V-tina
The caps are cute and the photos, as always, are very appetizing, thanks
ang-kay
Quote: kristina1
kill
kristina1, you can't get it from your Cyprus))))
Quote: V-tina
Thank you
Tina, to health)
kristina1
Quote: ang-kay
you can't get it from your Cyprus))))
but I'll get it ... in September I'm flying to my mother to visit, so I'll be there ...
zvezda
Angela !! THE BEAUTY!!! Photos in general
I realized that you whipped the cream in something else ?? Accidentally not in induction
The cupcakes themselves are lovely ... bookmarked !! THANK YOU!!
ang-kay
Olgathanks for the praise. I beat it in a regular bowl from a hand mixer and with it. I poured everything there after the bath. I have no induction.
zvezda
Angelaso I'll be the first to try induction
ang-kay
Write later. Maybe someone will need it.
zvezda
Definitely !! And then I have something with a protein that is not very good in Kesh ind-ohm! I'll try according to your recipe
Zhannptica
Delight!!!! And the cups-houses are just flying away !!!
eye
Quote: zvezda

Definitely !! And then I have something with a protein that is not very good in Kesh ind-ohm! I'll try according to your recipe
Quote: zvezda

Angelaso I'll be the first to try induction
Olga, it might do:
Vanilla cupcakes with protein creamSwiss meringue (adaptation for Kenwood induction)
(okay)
Anastasenok
I whisk with a hand mixer in a small redmond 02 multifunction heated.
Matilda_81
and I also liked this experience. did exactly like Natasha, everything worked out.
Quote: NataST
I will write here so as not to forget how I made the cream in induction Kenwood.
Proportions - protein 120g (140g), sugar 155g (180g), butter pack 180g (Thousand Lakes) (250g) - room temperature, lay on the table overnight
1) Protein and sugar in a bowl, temperature 90 degrees, flexi nozzle, speed 1 - rub for 5 minutes, until sugar dissolves
2) Turn off the heating, whisk attachment, speed 3, beat for 5 minutes, switch to speed 5 and beat for another 5 minutes, until the "beak" - a total of 10 minutes

3) Add butter in small pieces of 30-40 grams and beat after each for a minute, one and a half
4) At 15 minutes, the cream begins to collect

5) The total whipping time is 20 minutes.
The problem with the leaf - either my hands are twisting, or the attachment is unsuccessful, or a little cream had to be cooled in the refrigerator
taken from the recipe Butter cream on proteins (Swiss meringue - Swiss Meringue Buttercream)
eye
Gulnara, and we really liked this cream, but it is different because of the butter, in eclairs - just
ang-kay
Quote: Zhannptica
And the little house cups just fly away

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