It can be very useful when you suddenly have guests visiting you. I would like to treat them to fluffy pastries, which are also made with my own hands. If you once learn how to make a simple cake, it will be easy for you to give it a richer taste by adding dried fruits, berries, and aromatic ingredients to the dough. You can prepare this pastry using cream, milk or fermented milk products. Start with the first one, because cream is not as fatty as butter (and there is no need for extra calories), but it is excellent for making the product fluffy, soft and aromatic.

How to cook a cake with cream

The recipe allows you to prepare airy, tender baked goods without any extra effort. At the same time, it illustrates well how a simple cake recipe can be broken down into steps and components that are understandable even to those who have never dealt with dough.

Prepare a mixer and beat eggs (four pieces) with a glass of sugar, vanilla and cream (you will need a little more than a glass, fat content from 30%). Mix separately a glass of flour, a glass of starch (it can be wheat, potato, corn) and a package of baking powder. Sift the mixture and add to the liquid mass, beat with a mixer. Starch is added to make the dough softer - it can be replaced with flour. In addition, with this ingredient, baked goods hold their shape better. Bake for about fifty minutes and, after checking for doneness, remove and cool. A simple cupcake recipe means that the product will be quite airy, even if you replace some ingredients. Substituting butter for cream will result in baked goods that are moister and heavier, but will take longer to stale. And if you add kefir, you will have to proportionally increase the amount of flour.

A simple cupcake recipe with lots of dried fruits

This is a Christmas baking option. But it's not complicated at all. The only thing you need, besides quality ingredients, is a good oven.

Because a cake of such density should be baked well - a convection oven will greatly help with this. Dried fruits can be soaked in alcohol in advance (preferably a week before they go into the dough), this will allow the finished product not to go stale longer and become more aromatic every day. You can take any to your taste. Dried apricots, prunes, raisins and figs work very well. Dried bananas, cranberries, kiwis and almost any candied fruit will also look great in this cupcake. It's not just about the taste, but also the fact that the cut of this delicacy is very beautiful and resembles a mosaic. In addition to dried fruits, also take nuts. In total, you will need about four heaping glasses of filler. Prepare a dry mixture from a glass of flour with soda, salt and baking powder. Add dried fruits to it and mix. Separately, you need to beat three eggs with sugar, pour them into the flour, bring until smooth, and transfer to the mold. Bake at low temperature for about an hour. Cover the top with foil to prevent burning. This cake is best eaten after a few days, when it has set.

Words from the author: “The recipe for this cupcake was taken from an Italian culinary blog. I’m just delighted, as is my whole family, with this airy, tender cupcake. It’s quick to prepare and the result is delicious!”

You will need:
- 4 eggs
- 250 g sugar
- 250 g cream 30-35%
- 125 g starch (I used wheat starch)
- 125 g flour
- 1 packet of vanillin or vanilla sugar
- 1 pack. baking powder (10 g)

Preparation:

Beat the eggs well with sugar and vanilla,

Continuing to beat, add room temperature cream

The mass will become thinner

Mix flour, starch and baking powder separately

Sift into mass

Beat with a mixer until smooth. The mass is smooth, without lumps

Pour the dough into the mold (mine is about 22 cm)

Bake at 160 degrees for about 50 minutes. Check readiness with a wooden stick.
(I baked for 1 hour and the top still fell a little. But it didn't affect the taste!)

Look how fluffy the cupcake turned out! Not dry, moist, softest! And it doesn’t look like a biscuit at all, it tastes exactly like a cupcake!
You can pour chocolate on top or brush it with boiled condensed milk, or you can simply sprinkle it with powdered sugar.
I didn’t smear anything or sprinkle anything. It turned out very tasty!

Enjoy your tea!

Good cream works wonders! Be sure to try making creamy muffins with aromatic alcohol and vanilla.

The creamy muffins taste very tender, it’s almost a soufflé. The aromas of vanilla and rum sharply distinguish our dessert from the general background of store-bought baked goods. You can try these cakes either in an expensive cafe, or prepare them yourself at home. But in a cafe you will pay the same amount for 2 cakes as you would spend on the ingredients for two dozen homemade muffins.

Rum can be replaced with cognac, it is better to use natural vanilla, but if you cannot find it, then use vanillin. In our case, there was Baccardi dark rum and vanilla from Madagascar.

When baking, the muffins will increase greatly in volume, but then they will definitely settle. It's a little unsightly, but doesn't affect the texture or taste in any way. The inside of the muffins will be spongy and very tender.

What to make muffins from

• 200 ml cream (33%)
• 2 eggs
• 125 g sugar
• 100 g flour
• 2 tbsp. spoons of dark rum
• lemon zest
• vanilla

How to bake creamy muffins

Beat the cream with fine sugar, add the eggs one at a time and beat too. Add salt, vanilla, zest and rum, stir. Add sifted flour and mix thoroughly.

Place the prepared mixture into paper molds, filling them half or 2/3 full. Bake at 160 degrees for 25-30 minutes.

Cool the finished muffins a little and serve with tea or coffee.

Cupcake is a very tasty baked product that my family loves. Today I want to bake a cupcake using low-fat cream. It turns out tall, tender, but not crumbly. I top these cupcakes with glaze, the taste of which goes well with the delicious baked goods.

First, I pour half a liter of cream into a container and whip the cream until foamy.

Then I pour 150 g of granulated sugar into the cream.

I don't beat them together for long, I just mix the cream and sugar.

The result is a foamy liquid mass, white in color.

I break four chicken eggs from the refrigerator into a separate container. The eggs must be cold in order to beat them well and efficiently with a mixer.

I add 150 g of granulated sugar to the eggs.

Beat the eggs with sugar into a strong foam.

I combine the beaten eggs with the cream in one container and beat them together until smooth.

I add three teaspoons of baking powder.

Then I add flour in small portions, constantly whisking the dough.

So I use three cups of flour. The dough should be like sour cream.

I take a large muffin pan (26 centimeters) and grease it with vegetable oil. Pour the dough into the mold in an even layer in a circle.

I put the pan with the dough in an oven preheated to 170 degrees for 35-40 minutes. I check the readiness of the baked goods using a wooden stick.

While the cake is baking I make the white glaze.
To do this, I take half a glass of granulated sugar.

Using a coffee grinder, I make powdered sugar from sugar.

I borer one chicken egg and separate the white from the yolk. I only need egg white to make the glaze.

Beat the egg whites with a mixer with a pinch of salt until stiff.

Add powdered sugar to the whites and beat again.

The consistency of the protein glaze should be thick but airy.

When the cake is ready, I turn off the oven heat and leave the baked goods inside the oven until it cools.

Then carefully, so as not to damage it, I remove the cake from the pan and turn it over. It turned out to be a beautiful brown color and fragrant.

I generously brush the top of the cooled cake with protein glaze, which spreads beautifully on it and hardens quite quickly.

As soon as the glaze has hardened, you can call everyone to the table.

The cupcake turns out sweet, aromatic, delicious. The frosting makes it more interesting and improves the taste of the creamed cake well.

Cooking time for the cake does not include cooling time in the oven.
I wish you bon appetit, dear friends! Angela at mealtime!

Cooking time: PT00H50M 50 min.

In fact, the recipe for such a wonderful creamy cake is very simple, and one might even say quick. And once you start cooking it, you will not encounter any difficulties, and at the same time, it always turns out incredibly tender, tasty, rich and appetizing. I don’t add any raisins or nuts to this delicious cupcake - I want to fully enjoy its creamy, pleasant taste. You can shape it to any size using rectangular or small baking pans.

Ingredients:

• 200 ml cream (any fat content)
• 180 g sugar
• 250 g wheat flour
• 3 eggs
• a pinch of salt
• 1 sachet (5 g) baking powder

Cooking method

First of all, beat the eggs with sugar and salt until fluffy, then add cream to the resulting mass and beat everything again. After this, gradually add sifted flour and baking powder in parts and knead a homogeneous cake dough without lumps. It should be medium thick, similar to good sour cream. Pour it into a large mold (or into small muffin tins) and bake the creamy cake in a well-heated oven at 180 C for about 30 - 40 (time depends on its size) minutes until fully cooked and beautifully golden brown. Let it cool completely and sprinkle with powdered sugar before serving. Bon appetit.