Custard cream cupcakes
Necessary ingredients:
- 2 tbsp milk;
- 3 tbsp. flour;
- 1 tablespoon sugar;
- 2 chicken eggs;
- 20 g of butter.
Preparation:
In a deep dish mix eggs, flour and 1 tablespoon milk. Enameled in a separate bowl, mix the sugar with the remains of milk, then put the mixture on slow fire and bring it to a boil. When the liquid boils, gradually pour in the first part of the milk with flour and eggs. Boil the cream should until thick – about 5-7 minutes.
Remove the mixture from the heat, add to it the butter, then mix thoroughly and leave to cool to room temperature. Before you decorate the cupcakes, custard should be placed for awhile in the fridge to solidify.
Cream cupcakes from cream and condensed milk
Necessary ingredients:
- 1 Bank of condensed milk;
- 200 g of butter;
- 200 g sour cream;
- 300 g chopped walnuts.
Preparation:
To start, whisk the condensed milk with slightly softened butter. If desired, you can use boiled condensed milk. In the mixture add sour cream, chopped nuts and again whisk all the ingredients until smooth. The finished cream remove to cool in the fridge, then decorate them with freshly baked cupcakes.
Chocolate cream cupcakes
Necessary ingredients:
- 200 g of black chocolate;
- 50 g of honey;
- 250 ml of cream.
Preparation:
To start, mix the cream with liquid honey in an enamel pot, put the mixture on slow fire and bring it to a boil. Then, in small portions added to honey and cream ground dark chocolate. Slowly stir the mixture to dissolve the chocolate and achieve a uniform consistency. Remove the cookware from the heat and stir the mass every 5 minutes until cool. Before you decorate the cupcakes chocolate cream, it must first be cooled in the fridge.