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Festive cupcakes — colorful sweets.

Festive cupcakes. Pastry recipes at home.

Enjoy your summer party guests assorted colorful sweets. To do this, you need to make the dough for the base recipe … and a little imagination.

We will need these ingredients:
• 125 g butter (softened at room temperature)
• 125 g of finely crystalline sugar
• 2 eggs (whisk)
• 125 g flour + 1 h. L. baking powder
• 2 tbsp. l. milk
• 1 hour. L. vanilla extract or sugar.

Festive cupcakes.

For chocolate cupcakes:
• 1 tbsp. l. cocoa powder
• a little bit of dark chocolate (chopped pieces)

For oil cream:
• 1 portion of oil cream
• 1 tbsp. l. cocoa powder

For the icing:
• 250 g of finished liquid sugar glaze
• pink and green food coloring
• small edible decorations or sprinkling

Utensil:
• 12 silicone molds for cakes
• frying sheet
• pastry bag
• average cap-star
• Silicone pastry pen

Festive cupcakes.

Cooking method:
1 Place the molds on a baking sheet for 12 cupcakes. Beat butter and sugar in a lush cream. Continuing to whisk, enter part of the egg, adding, if necessary, by a metered spoon flour (if the mass starts to flake). Enter the remaining flour, milk, and vanilla extract and sugar. Spread half the dough used for formochkam.

2 Add the remaining 1 tablespoon dough. l. cocoa powder and chocolate chips. Spread the rest of the molds. Bake 15 to 20 minutes — the cupcakes will rise up and bounce under the fingers. Cool on a wire rack. If the top of sloppy turned to applying the cream, cut them.

3 Prepare a batch of oil cream. Spread the cream on the bowl and add the different parts of cocoa or a few drops of food coloring, achieving the desired color. Fill the pastry bag with a nozzle-star turns 2 tbsp. l. Each cream and squeeze spirals at regular or chocolate cakes.

4 Prepare the icing by following the instructions on the packaging. Pour into bowls and tint drops of food coloring, achieving the desired shade. Spread a teaspoon of prepared frosting cupcakes. Give a little to solidify, and then garnish with drops of glaze or patterns (using the handle pastry shop), sugar roses, leaves, stars or other grit. The rest of the glaze can be stored in the refrigerator up to a week, and before using to soften, a few seconds in the microwave heating in defrost mode.

For 12 pieces:
Preparation time: for cupcakes — 15 minutes; for decoration — 30 minutes
Cooking time: 15-20 minutes
cooling time: 20 minutes
The temperature of the oven: 190 ° C