Raspberry Kurd. Raspberry curd with mint

Raspberry curd is an insane aromatic delight! I really love enjoying this sweet sauce while watching an interesting movie or TV series, and I love eating fresh baked goods with it. Even ordinary slices of bread with this sauce are simply delicious!

Many people are afraid to create this cream sauce, fearing that they won’t succeed, but I dare to assure you that almost everyone can make the curd the first time (with the exception of low-quality butter, which can separate the sauce).

Curds can be created from strawberries, lemons, oranges, blackberries, currants, etc. The sauce is stored in the refrigerator for no more than 2 days; it is used to fill the centers of muffins and cupcakes so that they do not taste dry. It is advisable to remember that this is a liquid cream; it will not hold its shape like a protein cream! If you want to achieve this effect, then you need to add gelatin or agar-agar to the curd.

To prepare raspberry curd, prepare the ingredients according to the list. Peel the raspberries from the tails and rinse in water.

Break the chicken egg into a deep container and beat with a fork, mixer or whisk into a foam along with granulated sugar.

Place the raspberries in a ladle or cauldron, heat on the stove and simmer for 3-5 minutes until the contents of the ladle turn into steamed raspberry puree.

Carefully pour the egg mixture into the ladle and immediately begin stirring everything together with a whisk or fork. Simmer on the stove until thickened - 3-5 minutes on low heat.

Strain the cream through a metal strainer, removing seeds and cake.

Place the butter into the strained mixture and stir it into it. The butter could have been added to the ladle, but when heated, a low-quality dairy product could separate and ruin the entire cream, so it’s better not to risk it and stir in the butter at the very end. Place the cream in a container in the cold, covering it with cling film.

As soon as the raspberry curd thickens as it cools, put it in a bowl or gravy boat, serve it to your loved ones to try, and don’t forget to keep some of the delicacy for yourself!

Bon appetit!

Cooking recipe raspberry curd:

You will need fresh ripe raspberries. In winter, frozen berries are used for Kurd, but such a dessert will lose some of its seductive aroma.

Wash the raspberries and place them in a saucepan. No water or powdered sugar is added.

Place the pan on very low heat and cook for 3 minutes. During this time, the raspberries should turn into berry porridge.

The contents of the pan are poured into a sieve. The raspberries are ground by pushing them towards the cells with a wooden spoon. A metal spoon will not cope with such a job; it will slide, and half of the berry pulp will remain in the sieve.

Raspberry juice is poured into the bowl in which the Kurd will be cooked. Add eggs. It is best to buy eggs at the market so that they are very fresh. Only such eggs beat very easily and form the desired consistency.

Beat eggs and berry juice in a blender for 1 minute. At this stage, volume is not needed; they only strive for uniformity of the berry mass.

Add butter and powdered sugar. Remove the butter from the refrigerator in advance so that the cubes become soft. Beat the curd with a blender again, always using the whisk attachment while whipping.

Place the bowl on the fire, setting the regulator to the “minimum” mark. Curd should not be brought to the point of bubbling bubbles; at 100 degrees, the protein can “curl” and turn into flakes. The curd is kept on fire only until it boils, the berry mass is continuously stirred with a wooden spoon. When heated, the raspberry curd will thicken. A change in structure occurs at a time when the temperature approaches 70-80 degrees. The first bubble of boiling is a signal that it is time to remove the bowl from the stove.

The hot curd is poured into a sterile jar, after cooling, covered with a lid and placed in the refrigerator. Raspberry curd can be stored for two to three weeks.

How to prepare raspberry curd for cupcakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.

What is it?

Classic recipe

Option No. 2

You will need:

• 200 grams of raspberries;
• 2 chicken yolks and 1 white;
• 70 grams of butter.

Tips for use

How to prepare curd for cupcakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.

For me there has always been such an association - if something is lemony, it means invigorating, refreshing. Perhaps this is partly due to the stereotypes about summer lemonades in clear glass jugs. However, you must admit that lemon sourness is special and this can and should be used.

In the summer heat, you don’t really want any too dense desserts, which add to the already heavy burden of the heat. But this crazy lemon dessert will be just right.

The trick here is that all the ingredients use lemons in one way or another. I'm talking about a nice, very soft cupcake texture with a strong and pleasant lemon flavor. The lemon curd inside enhances it all. And it finishes with a lush, airy cream with the addition of lemon juice. The hat is so light that it does not draw attention to itself, but only emphasizes the taste of the dessert. Of course, the dough itself is made in a special way to be softer and more porous.

We start by mixing well the flour (190 g) and baking powder (1 tsp). Don't be lazy, it's very important to combine the dry ingredients well, use a whisk or even a mixer.

In another bowl, mix room temperature butter (100 g) and sugar (275 g). I would like to draw your attention to the fact that the oil should be practically a thick liquid mass. This way it will combine best with sugar, and the final dough will be tender. Beat with a mixer until the ingredients are completely combined, 2-3 minutes.

Add eggs one at a time (2 pcs.), each time mix the mixture well with a mixer.

Stir everything thoroughly and add yogurt or sour cream (125 g). Take medium fat content (5-10%). Just adding a small amount of yogurt will make the dough softer. Add lemon juice (1-2 tbsp) and all the zest there (if the lemon is small, take 2 or 3, the more zest, the more fragrant). Needless to say, you need to choose the most fragrant lemons available. Just take a lemon from the basket and smell it. The one that smells stronger of citrus is ours!)

Place the finished dough into baskets placed in the mold. As usual, I use a pastry bag - it’s more convenient and the dough is laid out more evenly. You can also use a spoon with a sharp nose. Let the dough come half an inch below the top edge of the basket.

Bake at 160-170 degrees for 20-25 minutes. Here we define it this way: as soon as a light crust begins to form on top, it’s time to remove it. This amount of dough is enough for 12-15 cupcakes. When you take out the first batch, place the cupcakes on a wire rack and let them cool. At the same time, check how it bakes so you can adjust the baking time.

When all the cupcakes are baked and cooled, fill them with lemon curd, prepared in advance. His recipe is in the Master Class section, here. Don't skip this step. The muffins will be delicious without the curd, but you won’t get lemon bliss. To fill the cupcakes with curd, use a special cutter, it is in my store. The principle is that he carefully and evenly removes the center from the cake. We fill the resulting hole with curd.

Top with Swiss meringue cream. Don't be alarmed, everything is simple there. His recipe is also in the Master Class, here it is.

Everything is ready! Everything here comes together very well, everything is so aromatic, sour and very airy. And the cupcakes themselves and the lemon curd and cream. It’s especially great to eat them in a big company, get smeared with cream, laugh at each other and enjoy a light summer dessert, what could be better!?

Let's prepare:

• Butter 82.5% - 180 g
• Sugar – 180 g
• Selected eggs – 2 pcs. (120 g)
• Flour - 180 g
• Baking powder – 2 tsp.
• Milk – 5 tbsp.
• Vanilla sugar – 1 tsp.

How to cook:

For Kurd:

• Sugar – 100 g
• 1-2 tbsp. butter

For cream cheese:

• Curd cheese – 200 g
• Butter – 100 g
• Powdered sugar – 50 g

Assembly

• Put the filling inside

• Cream 33-35% - 50 g
• Dark chocolate – 50 g

Preparation:

• Cream 33-35% - 150 g

Preparation:

Products:

• Flour – 200 g
• Milk – 150 g
• Sugar – 150 g
• Eggs – 2 pcs.
• Butter – 100 g
• Baking powder – 10 g
• Pinch of salt
• Banana – 2 pcs.

Preparation:

Let's prepare for the test:

• Eggs – 2 pcs.
• Granulated sugar – 100 g
• Flour – 120 g
• Curd cheese – 120 g
• Butter – 100 g
• Soda – ¼ tsp.

Preparation:

• Mix flour and soda

• Mascarpone cheese – 300 g
• Powdered sugar – 100 g
• Cream – 33%

You will need for the test:

• Flour – 190 g
• Butter 82.5% - 100 g
• Sugar – 220 g
• Eggs – 2 pcs.
• Sour cream or yoghurt – 125 g
• Baking powder – 1 tsp.

Preparation:

• Lemon juice – 80 g
• Sugar – 100 g
• Selected eggs – 2 pcs.
• 1-2 tbsp. butter

Meringue cream:

• Proteins – 2 pcs.
• Sugar – 150 g
• Water – 2 tbsp.
• Lemon juice – ½ tsp.
• Corn syrup – 3 tbsp.

Products:

• Flour – 220 g
• Sugar – 180 g
• Kefir – 180 ml
• Vegetable oil – 120 ml
• Eggs – 2 pcs.
• Baking powder – 2/3 tsp.
• Soda – 2/3 tsp.
• Cocoa powder – 10 g

How to decorate cupcakes beautifully

Hi all. Today I come to you with the promised recipe for lemon cupcakes. For me, this is a wonderful delicacy, the smell of which brings the New Year closer.

I already have more than one recipe for cupcakes on my blog, these include classic vanilla and vanilla double cheese, creamy, carrot, chocolate and brownie, yolk cupcakes, and red velvet, where would we be without it! All recipes are available via links, just click on the word you like and you will be taken straight to the article.

I was thinking that another recipe for cupcakes wouldn’t hurt, because this is a very quick-to-prepare delicacy that can be made without decorating with cream, leaving it in the form of cupcakes.

Lemon cupcakes according to this recipe are moderately sweet and tender.

Combined with lemon curd and your favorite cream - a wonderful treat for your holiday!

So, how to make lemon cupcakes at home, step by step recipe with photos.

Ingredients for 16-18 pieces:

1. 100 grams of butter
2. 240 grams of sugar
3. 2 eggs
4. 125 grams of natural yogurt or low-fat sour cream
5. 190 grams flour
6. 1 tsp baking powder
7. 2 tbsp. lemon juice
8. zest of 2-3 lemons

Preparation:

All ingredients should be at room temperature! And even yogurt, if there is a problem with yogurt in your city, then you can use sour cream with 10-15% fat content.

Beat butter at room temperature with sugar with a mixer until light and increased in volume; for me this usually takes 5-7 minutes. The oil must be soft! If you beat it poorly, the cupcakes will turn out hard and dense, without a hint of softness or fluffiness.

At this time, you need to sift the flour with baking powder.

Add flour to liquid ingredients in three additions. Mix until smooth with a silicone spatula or at low speed with a mixer.

This is the final dough.

Place the dough in the molds, filling them to about 2/3 of the height and bake in a preheated oven for 18-25 minutes at 160-170 degrees.

We bake on the top-bottom or bottom mode, not convection!

We determine the readiness of cupcakes by always piercing them with a skewer; there should be no raw dough on it.

You can add lemon curd inside as a filling, find the recipe here - Lemon Curd. Or you can add a berry center; something with sourness will be just right.

Ice cream, cream cheese, cream cheese cream, or cream with Mascarpone are ideal creams. All recipes are on the blog, click on them and you will be taken to the desired page.

These are the beauties we got.

I decorated the cupcakes with my favorite cheese cream, but Ice Cream, like a cheaper cream, would be delicious here!

There is a detailed article about attachments for decorating cupcakes here - a review of pastry attachments. There I showed with examples what toppings can be used to beautifully decorate cupcakes.

Of course, you will ask about the amount of sugar. So I removed 50 grams of sugar from the original recipe. I didn’t dare anymore, because sugar also gives structure to the dough.

You can replace white sugar with cane sugar, which will reduce the sweetness. Although, for me they turned out moderately sweet, not cloying. Experiment!

And in the next article I will tell you how to make an incredibly delicious Christmas cupcake.

Don't miss it!

Raspberries are not only a storehouse of vitamins, microelements and a healing agent for the treatment of various diseases. It is also a delicious aromatic berry, from which you can prepare a lot of healthy and tasty desserts that will decorate the holiday table, and also help create a small daily holiday for your loved ones. After all, they are not only incredibly tasty, but also easy to make.

What is it?

Kurd is a legendary English dessert, which is an airy cream on an egg-butter base. Traditionally, it is prepared using lemons, but experiments have not been canceled. Therefore, we offer you several step-by-step recipes for preparing the most delicate raspberry curd, which guests and family will certainly enjoy.

Classic recipe

Prepare in advance 2 chicken eggs, about 40 grams of powdered sugar and butter, 150 grams of fresh raspberries.

Now place the berries in a small saucepan, put on fire and bring to a boil, stirring the contents constantly. After this, turn the heat to low and leave the container on the stove for another 1 minute. Then rub the resulting mass through a fine metal sieve to remove the seeds. Afterwards, pour the raspberry puree back into the pan and, using a whisk, beat in 1 egg and 1 yolk.

Next, add butter and powdered sugar. Whisk the puree thoroughly until smooth. Then put the puree on the stove and cook over low heat, stirring continuously, but do not bring to a boil. You just need to thicken the curd slightly. Now all that remains is to pass the puree through the sieve again to achieve the ideal dessert consistency. Ready!

You have 200 milliliters of a delicious, aromatic delicacy. If you want to save it for a certain period of time, then pour the curd into a jar, close it tightly, cool and put it in the refrigerator.

This way it can be stored for up to two weeks. Or you can enjoy this dessert right away, just be sure to cool it first.

Option No. 2

This version of making raspberry curd is quite a bit different from the previous one, since all the recipes for this English delicacy are similar. However, this option may be more suitable for you.

You will need:

• 200 grams of raspberries;
• 2 tablespoons (heaped) sugar;
• 2 chicken yolks and 1 white;
• lemon juice or acid to taste;
• 70 grams of butter.

Beat the whites, yolk and sugar with a mixer until a fluffy thick foam is obtained (2-3 minutes). Then sort the raspberries, rinse them and place them in a non-stick pan. Mash the berries with a fork and add lemon juice. Place the container on the fire and bring the puree to a boil.

Next, reduce the heat and simmer the contents of the ladle for about 5-7 minutes. After this, pour the eggs beaten with sugar into the raspberry puree. It is important to stir the mixture vigorously with a whisk or fork so that the eggs do not cook. Leave the cream on the heat for another 5 minutes to thicken. Its texture should not be too thick, but not too liquid. Ideally, Kurd has a consistency similar to jelly.

Rub the puree through a sieve, add butter and fat to it and thoroughly stir the resulting mass until smooth. Cover the container with the dessert with cling film and place in a cool place for about 30 minutes. This will make the cream a little thicker and even tastier.

Preparing such a dessert is not at all difficult, but the result will exceed all your expectations.

Tips for use

Raspberry curd will be an excellent cream for cupcakes, macarons (macaron is a French delicacy made from proteins, sugar and almonds), cakes or buns. And also for delicate curd desserts. Or it can be served neat with coffee and tea for breakfast.

Aromatic curd can also be prepared from any other berries: be it blueberries, cherries, strawberries, sea buckthorn. Even juicy oranges are suitable for preparing such a delicacy. Choose your favorite flavor and don't be afraid to experiment!

To learn how to prepare berry curd, watch the following video.

Curd is a famous English dessert (curd). Traditionally it is made from lemons, and in essence it is a very ordinary custard. At the moment, a large number of variants of this dessert have appeared with other berries or fruits. I will show you with an example how to prepare aromatic berry curd from fresh raspberries, but keep in mind that raspberries can be replaced, for example, with cherries, strawberries or other berries. I know that this wonderful cream is even made from tangerines or oranges. This raspberry curd, which will be discussed below, is very delicate, with an incredible aroma and rich raspberry taste. You can serve it with cheesecakes, pancakes, pancakes or ice cream. Even if you just serve raspberry curd, spreading it on a piece of hot morning toast, you will get a self-sufficient breakfast that can be enjoyed with a mug of hot tea. This dessert is also ideal for layering cakes; it can also be used to fill shortbread baskets or tartlets; as you can see, there are many variations of its uses. In general, the result is a very tasty and aromatic cream, which can be easily eaten even with an ordinary spoon.

Ingredients:

• raspberries (fresh or frozen) – 400 grams.
• sugar – 200 grams.
• egg – 4 pcs.
• butter – 100 grams.
• lemon juice - to taste.

How to cook raspberry curd recipe with photo:

Raspberries are suitable both fresh and frozen. And since it is now the summer season, I had freshly picked raspberries, which first needed to be sorted out well, removing bugs and small debris.

Then grind the raspberries through a sieve. You don’t have to throw away the seeds, but make compote from them, adding sugar and other berries for a richer taste. Then strain the compote if necessary.

Now place the clean raspberry pulp in a water bath and add sugar to it. The amount of net weight of berry pulp should not exceed 200 g.

After it dissolves, add a piece of butter.

Separately, beat the eggs together and pour them in a thin stream into the raspberries. We do this after the oil has dissolved.
At the same time, add lemon juice to taste. Approximately 2-3 tbsp. spoons.

Continue to cook the mixture until thickened, stirring with a spoon. It took me about 40 minutes.

Pass the finished curd through a sieve to remove small pieces of coagulated egg white. The mass will become homogeneous and tender. You can cook curd only with yolks, but then increase the number of eggs to 6 pieces.

I first wash and sterilize the jar in which the finished raspberry curd will be stored. We store this cream in the refrigerator. According to various sources, it can be stored for from one to two months, but I assure you that such aromatic delicacy will not stay on your shelf for long. Especially if you are fond of various baked goods, then this curd will definitely find use for you. Cakes with it turn out very tasty. I tried adding raspberry curd to the cream and really liked the result. Cook with pleasure.

Bon appetit!!!

Best regards, Oksana Chaban.

Other recipes from the site:

I have long wanted to take a pastry course. Although, it seems, why? All the information is on the Internet, but the tricks and nuances, and most importantly, the atmosphere cannot be replaced by a computer and the Internet. And now the dream has come true. So expect a series of delicious pastry master classes. School started with cupcakes. The recipe is not complicated, but with large variations.

What are cupcakes? These are small cupcakes made from sponge dough with filling inside and a cream cap on top.

Based on the classic dough recipe, we were immediately shown how to prepare a chocolate and lemon version. They gave me two options for cream and three recipes for curd. For those who don’t know, kurd is a filling made from berry juice.

Classic cupcakes with cheese curd cream

It's quite simple to prepare. The main thing is to remove food from the refrigerator in advance so that it reaches room temperature.

Let's prepare:

• Butter 82.5% - 180 g
• Sugar – 180 g
• Selected eggs – 2 pcs. (120 g)
• Flour - 180 g
• Baking powder – 2 tsp.
• Milk – 5 tbsp.
• Vanilla sugar – 1 tsp.

How to cook:

• Beat the softened butter and sugar with a mixer at low speeds, gradually increasing the speed. We get a lush oil mixture

• Break the eggs one at a time and knead until smooth each time.

• Mix flour with baking powder and sift into a bowl. Stir with a spatula until smooth

• Pour in warm milk. This must be done to ensure that the finished muffins are soft and airy. If you don't do this, the cupcakes will turn out a little dry. Instead of milk, you can use cream or kefir
• Mix lightly with a spatula and finally beat with a mixer. We will get a tender and soft dough. This is a classic base. We also prepared chocolate and lemon dough based on it.

• Place into molds. There are two ways. You can fill out 2/3 of the form or ¾ of the form. In the latter case, the biscuit cap will rise too much above the capsule
• It is better to spread using two spoons. The dough is thick and flows very lazily from the spoon, so it needs help. With the help of the second spoon we will do this

• Place the cups on a baking sheet, heat the oven to 180 degrees and send the cupcakes to bake for 20-25 minutes. We check the skewer no earlier than 20 minutes.
• While the cupcakes are baking, prepare the curd for the filling using berry juice. You can take absolutely any berries - cherries, currants, cranberries. I have lingonberries. Back in the fall, I pureed it with a blender, divided it into portioned containers and froze it.

For Kurd:

• Fresh or frozen berries – 100 g
• Sugar – 100 g
• 2 selected eggs (or 100 g yolks)
• 1-2 tbsp. butter

The cooking process is similar to milk custard, but instead we will use berry juice.

• Mix the berry mass, sugar and eggs in a saucepan

If you are doing this for the first time, it is better to take yolks, because with them the likelihood that lumps will appear or everything will curl is much lower.

• Place the ladle on low heat and stir continuously with a spoon so that the mixture does not curdle. When the curd begins to thicken, you can change the spoon to a whisk and continue stirring. We wait until bubbles appear on the surface, turn off
• Then strain from various lumps and berry skins and add 1 or 2 tbsp. spoons of butter. Oil temperature is not important. And the number of spoons depends on the thickness of the resulting mixture. If the mixture is thick, then one is enough. After the curd has cooled, it will be twice as thick. Place in the refrigerator to cool.

Now it’s the turn for the fluffy hat. We will prepare cheese cream for her. It is thick, holds its shape well and is suitable for various desserts.

For cream cheese:

• Curd cheese – 200 g
• Butter – 100 g
• Powdered sugar – 50 g

We take cream cheese. There are several popular brands used by confectioners. This is Hochland, Cream Cheese, Almette

• Mix the softened butter with a spatula with the powder so that it does not scatter throughout the kitchen, and only then beat it with a mixer

• Add curd cheese, mix again with a spatula, and finish with a mixer. The cream turns out very thick; store it in the refrigerator.

Assembly

• In order to make a depression for the filling, there is a special device. But if you don’t have one (like me), then you can easily make do with improvised means.
• Using a regular knife, cut out a cone-shaped indentation in the middle of half the cake.

• Put the filling inside

• Fill a disposable bag with cream cheese. We take the nozzle closed or open star, rose, diameter from 1.5 to 2 cm.

The cream must be taken out of the refrigerator in advance and given the opportunity to warm up, but not to float. Since it is very thick, it is difficult to plant when cold, and the flowers produced from it have torn edges.

How to plant caps, see the video at the end of the article.

Chocolate cupcakes with chocolate ganache topping

I've been really into chocolate desserts lately. For example, chocolate cakes, which I already wrote about earlier.

For the dough, take the products from the previous recipe, only at the very end add 3 tbsp. cocoa. It can be replaced with melted chocolate. But with powder the taste and smell are more intense.

For the chocolate ganache filling:

• Cream 33-35% - 50 g
• Dark chocolate – 50 g

Preparation:

• We take the cream that is intended for whipping. I don’t recommend taking a smaller percentage; you won’t get the desired result.
• Heat the cream in a saucepan, almost bring it to a boil, but do not boil
• Pour hot cream over the pre-broken chocolate for a few minutes until the chocolate dissolves.
• Stir until smooth and refrigerate for a few minutes to set.

Chocolate ganache for hats:

• Cream 33-35% - 150 g
• Dark chocolate – 75 g or milk chocolate – 120 g

Preparation:

• Pour the cream into a thick-bottomed bowl and bring to a boil. Do not boil under any circumstances, as soon as a few bubbles appear, turn it off
• It is better to take confectionery chocolate (it comes in drops). If not, then break the dark or milky one into pieces. White chocolate is absolutely not suitable for this cream.
• And pour in the cream, help it dissolve, stirring with a spatula
• Cover the container with cling film end to end. This is required so that the surface is not covered with a film.
• Let cool on the counter a little, and then put it in the refrigerator for a couple of hours.

Ideally, make the ganache the day before and let it sit overnight in the refrigerator.

• Beat the ganache at low speed. This is important. It may take a lot of time, but if you increase the speed, the cream may curdle and you will have to start all over again.
• The last step is to remove the center, add the filling, deposit the cream cap and decorate.

Mini cupcakes in paper molds with banana filling

If you have guests on your doorstep and you don’t know what to treat them with, I suggest a quick version of muffins with banana filling.

Products:

• Flour – 200 g
• Milk – 150 g
• Sugar – 150 g
• Eggs – 2 pcs.
• Butter – 100 g
• Baking powder – 10 g
• Pinch of salt
• Banana – 2 pcs.

Preparation:

• Beat softened butter with granulated sugar. Add eggs one at a time, a pinch of salt and baking powder and beat thoroughly

• Sift the flour and mix until smooth, pour in the milk and mix thoroughly. It turns out a thick lazy dough

• Cut the bananas into pieces approximately 0.7 mm thick

• Place silicone or paper molds on a baking sheet and spoon the dough into them. Place a piece of banana on top and press it into the mixture. Bake in a preheated oven at 180C for 25-30 minutes

• The baked goods have risen. Cool and decorate with cream.

Delicious cupcakes with mascarpone cheese cream in the oven

Some people find cream cheese heavy and prefer using mascarpone cheese in desserts.

Let's prepare for the test:

• Eggs – 2 pcs.
• Granulated sugar – 100 g
• Flour – 120 g
• Curd cheese – 120 g
• Butter – 100 g
• Powdered sugar with vanilla – 80 g
• Soda – ¼ tsp.

Preparation:

• Melt the butter in a saucepan or microwave (do not overheat)
• Mix flour and soda

• In a large bowl, combine sugar, powdered sugar and two eggs and beat with a mixer on low speed. Add the melted butter and mix again

• Add cream cheese to the mixture and beat again with a mixer
• Sift the flour into the bowl and finally knead the dough.

• Place into molds using a disposable bag. Can be spooned to two-thirds of the capsule height

• Place in the oven (preheated) at 180C for 20 minutes. Cupcakes need to rise

While they are cooling, prepare the cream:

• Mascarpone cheese – 300 g
• Powdered sugar – 100 g
• Cream – 33%

Mascarpone cheese and cream should be well chilled. Beat the powder with Mascarpone for a minute.

Pour in the cream in portions and continue whisking until a thick consistency is obtained. At this stage, if desired, you can add dye.

Place the cream in a pastry bag with a rose tip and decorate the top of the dessert with a beautiful cap.

Vanilla cupcakes with lime curd and meringue from Andy Chef

The lemon flavor brings summer lightness and freshness to the dessert, and the delicate cream does not weigh down the cupcake, but maintains a balance between the lemon curd filling and the soft texture of the dough.

You will need for the test:

• Flour – 190 g
• Butter 82.5% - 100 g
• Sugar – 220 g
• Eggs – 2 pcs.
• Lemon (for juice and zest) – 1 pc.
• Sour cream or yoghurt – 125 g
• Baking powder – 1 tsp.

Preparation:

• Mix flour with baking powder. And no matter how strange it may sound, mixing must be done thoroughly using a whisk, the quality of the final product depends on this
• Soften the butter until melted and combine with sugar in a separate bowl. Beat well
• Add the eggs one at a time, remembering to mix thoroughly each time.
• Take sour cream (10% fat) and stir into the mixture. It will give the biscuit lightness and airiness. Add 1-2 tbsp lemon juice and lemon zest to it

We take only the yellow part, the white part will add bitterness to the finished product

• The final step is to mix in the flour and baking powder. Do it in several approaches and mix thoroughly each time.
• Place in molds and bake in the oven at 170C for 20-25 minutes. The amount of time depends on the size of the molds. The smaller they are, the shorter the baking time.
• While the cupcakes are cooling, prepare the lemon curd.

For lemon curd you will need:

• Lemon juice – 80 g
• Sugar – 100 g
• Selected eggs – 2 pcs.
• 1-2 tbsp. butter

Preparing cupcake filling:

• Combine the juice, sugar and eggs in a saucepan and place on low heat. The mass must be stirred continuously. Otherwise, the protein may curl and burn, and then you will have to start all over again
• The mass should thicken, and after a few bubbles appear, remove from heat.

• Strain out any lumps and add butter. See for yourself the quantity. If you see that the mass is not thick enough, add more oil. But keep in mind that when it cools, the curd thickens almost twice

• Place the cooled curd filling inside the cupcake and pour cream on top

Meringue cream:

• Proteins – 2 pcs.
• Sugar – 150 g
• Water – 2 tbsp.
• Lemon juice – ½ tsp.
• Corn syrup – 3 tbsp.

This cream holds its shape perfectly and is suitable for decorating cakes and small pastries. If you leave cupcakes with a meringue top in the open air, the edges will become weathered - in this form they are convenient to transport. If stored in an airtight container, the hat will remain soft and snow-white.

• Separate the whites from the yolks. If desired, you can make meringue from the proteins.
• We will need a structure for a water bath. In the top saucepan, combine the egg whites, sugar, corn syrup, water and lemon juice.
• Without removing from the structure, we begin to beat the contents of the bowl with a mixer at low speed until the sugar crystals are completely dissolved
• As soon as the crystals have disappeared, increase the speed of the mixer to maximum and beat for five minutes. The mass should increase at least three times. Remove from heat and beat for another 60 seconds.
• You can store it in the refrigerator for a couple of days. Place in a pastry bag and decorate the vanilla cupcakes with a fluffy top.

How to make juicy red velvet cupcakes with kefir at home

The dessert is bright and juicy, even aggressive. Perfect for a romantic dinner and Valentine's Day.

Products:

• Flour – 220 g
• Sugar – 180 g
• Kefir – 180 ml
• Vegetable oil – 120 ml
• Eggs – 2 pcs.
• Baking powder – 2/3 tsp.
• Soda – 2/3 tsp.
• Cocoa powder – 10 g
• Red gel dye – 1 tsp.

For the cream, you can take any recipe from the above.

• Beat eggs with granulated sugar until fluffy. Add a bag of vanilla sugar and coloring. Stir thoroughly. The mass turns out to be a rich red color.
• Heat the kefir a little and add baking soda to it, stir.
• Sift flour together with baking powder and cocoa powder
• When the soda goes off, add vegetable oil and mix
• Pour the kefir mixture into the bowl with the eggs, and then the flour mixture in portions. Knead smooth dough
• Fill the paper capsules two-thirds full and bake in the oven at 180C for 20-25 minutes. They should rise well, check with a dry skewer
• To make the filling, remove the inside of the cake. This can be done using a plunger - a special device, a knife, or push the nozzle inward with the back side and pull it out. A recess is formed, which we fill with filling.
• We make a hat from any cream, decorate it with red sugar sprinkles or biscuit crumbs.

Video on how to make caps on cupcakes

Difficulties may arise when decorating a hat, but how to do it? Which nozzle to take, how to use it. Watch the video, and perhaps some of the questions will disappear by themselves. It shows the use of various attachments and mastic as an element of decoration.

I advise you to prepare meringue cream from 100 g of protein and 100 g of sugar and practice placing beautiful caps with various attachments. This cream is inexpensive and lightweight - perfect for working out.

How to decorate cupcakes beautifully

Decorating cupcakes requires attitude and an artistic approach. Think in advance about what you will prepare the biscuits from, what fillings to make, and from here you can dance and come up with ideas for decoration. If you have lemon cupcakes with lemon curd inside, it would be appropriate to use lemon zest in decoration instead of sprinkles or marmalade.

I have prepared various decoration ideas for you. Get inspired and create your own masterpieces of culinary art.

Rules for getting perfect cupcakes

To get perfect cupcakes, you need to know a number of rules. Let's look at them:

1. You can beat the dough with a whisk or even a fork, but only with the help of a mixer will it turn out fluffy and voluminous
2. We take the products at room temperature, otherwise, for example, if you add cold eggs to the butter, it may curdle
3. Baking oil should be of excellent quality 82.5%, otherwise the taste of the finished dish will suffer
4. It is better to take reinforced capsules for cupcakes, with a so-called skirt. In this case, they can be placed tightly on a baking sheet without fear that the form will spread under the pressure of the dough. If you take a corrugated mold, then when baking in the oven it must be placed in special silicone or metal molds that will not allow them to spread
5. For the curd cream, be sure to use powdered sugar, not sugar. Otherwise, the crystals will not have time to dissolve, and the taste will not be very pleasant.

I shared cupcake recipes with you, I really hope that you will try to make this delicious and delicate dessert. Next week we will be making a new dessert. Which? Subscribe to updates and stay up to date with news on our blog.

Fluffy milk pancakes without yeast recipe

Raspberries are not only a storehouse of vitamins, microelements and a healing agent for the treatment of various diseases. It is also a delicious aromatic berry, from which you can prepare a lot of healthy and tasty desserts that will decorate the holiday table, and also help create a small daily holiday for your loved ones. After all, they are not only incredibly tasty, but also easy to make.

What is it?

Kurd is a legendary English dessert, which is an airy cream on an egg-butter base. Traditionally, it is prepared using lemons, but experiments have not been canceled. Therefore, we offer you several step-by-step recipes for preparing the most delicate raspberry curd, which guests and family will certainly enjoy.

Classic recipe

Prepare in advance 2 chicken eggs, about 40 grams of powdered sugar and butter, 150 grams of fresh raspberries.

Now place the berries in a small saucepan, put on fire and bring to a boil, stirring the contents constantly. After this, turn the heat to low and leave the container on the stove for another 1 minute. Then rub the resulting mass through a fine metal sieve to remove the seeds. Afterwards, pour the raspberry puree back into the pan and, using a whisk, beat in 1 egg and 1 yolk.

Next, add butter and powdered sugar. Whisk the puree thoroughly until smooth. Then put the puree on the stove and cook over low heat, stirring continuously, but do not bring to a boil. You just need to thicken the curd slightly. Now all that remains is to pass the puree through the sieve again to achieve the ideal dessert consistency. Ready!

You have 200 milliliters of a delicious, aromatic delicacy. If you want to save it for a certain period of time, then pour the curd into a jar, close it tightly, cool and put it in the refrigerator.

This way it can be stored for up to two weeks. Or you can enjoy this dessert right away, just be sure to cool it first.

Option No. 2

Beat the whites, yolk and sugar with a mixer until a fluffy thick foam is obtained (2-3 minutes). Then sort the raspberries, rinse them and place them in a non-stick pan. Mash the berries with a fork and add lemon juice. Place the container on the fire and bring the puree to a boil.

Next, reduce the heat and simmer the contents of the ladle for about 5-7 minutes. After this, pour the eggs beaten with sugar into the raspberry puree. It is important to stir the mixture vigorously with a whisk or fork so that the eggs do not cook. Leave the cream on the heat for another 5 minutes to thicken. Its texture should not be too thick, but not too liquid. Ideally, Kurd has a consistency similar to jelly.

Rub the puree through a sieve, add butter and fat to it and thoroughly stir the resulting mass until smooth. Cover the container with the dessert with cling film and place in a cool place for about 30 minutes. This will make the cream a little thicker and even tastier.

You haven’t tried any number of dishes made from ripe raspberries during the harvest season: jam, fruit drinks, compote, confiture, desserts, but you haven’t tried raspberry curd, have you?! Be sure to correct your culinary omission while such aromatic berries can still be found on sale. This is an incredibly tender cream that melts in your mouth, which even novice cooks are sure to succeed in. Remember that it is not thick - the curd smoothly “flows” from the spoon into the container in large drops. That is, it is not recommended to cover cakes and desserts with this cream, but using it as a filling is exactly what you need, especially for muffins and cupcakes.

Ingredients

• 200 g ripe raspberries
• 70 g granulated sugar
• 2 chicken eggs
• 70 g butter
• 1 pinch of citric acid

Preparation

1. Immediately beat chicken eggs with granulated sugar in a small container into a fluffy and thick foam for about 2-3 minutes.

2. Wash the raspberries in water, pour them into a non-stick ladle or cauldron, mash them with a fork, adding a pinch of citric acid. Place the ladle on the stove, bring its contents to a boil, reduce the heat and simmer the raspberry puree for about 5-7 minutes.

3. Pour the sweet egg mass into it and immediately begin stirring with a whisk so that the egg mass does not cook, but combines with the raspberry puree. Also, while stirring, simmer the contents of the container on low heat for another 3-5 minutes, until it thickens to the density we need. Let us remind you once again that curd is not a thick cream, so we need to achieve the texture of jelly.

4. Pass the contents of the ladle through a strainer, lightly rubbing it with a teaspoon or dessert spoon. Let's remove the cake - it will no longer be useful to us when preparing the delicacy.