Cupcakes with cream
Cupcakes with cream is a delicate shortcrust pastry that melts in your mouth and a delicate custard. Cupcakes according to this recipe are a simple dessert that will surely become one of your favorites.
Such cupcakes should be stored in a hermetically sealed container so that they do not accumulate excess moisture.
Cupcakes with cream – ingredients
- For the dough:
- Flour – 400 g.
- Oil – 200
- Yolks – 3 pieces.
- Powdered sugar – 40 g.
- Salt – a pinch.
- For the cream:
- Milk – 500 ml.
- Sugar – 2 tbsp.
- Vanilla sugar – 2 tbsp.
- Yolks – 2 pieces.
- Starch – 2 tbsp.
- Flour – 1 tsp.
- Butter – 1 tsp.
- Salt – a pinch.
Cupcakes with cream – ingredients
Cream
Pour 400 ml of milk into a saucepan, add salt, sugar and vanilla sugar, put on fire, bring to a boil.
Add butter to boiling milk. Stirring constantly, pour in the yolk-milk mixture, cook until thickened.
Transfer the cream to a ceramic dish, cover with cling film so that it touches the entire surface of the cream. Leave to cool.
Dough
Butter and egg yolks should be cold, fresh from the fridge.
Mix flour with powdered sugar, sift, add cubed butter and salt. We cut everything with a knife until the formation of oily crumbs.
Add yolks to the crumbs, quickly knead the dough. The dough should be uniform, slightly sticky.
Wrap the dough in cling film, put it in the fridge for 30 minutes (or until the cream is completely set).
We roll out half of the dough, cut out “flowers” with a cupcake mold – this will be the top of the cupcake.
We divide the rest of the dough into portions, evenly distribute the dough in the form, fill the cake with cream, cover with the “lid” that was cut out earlier.
Bake the cake at a temperature of 180 degrees for about 20-25 minutes. Remove from the oven, turn the molds upside down, leave to cool, remove from the molds.
Serve sprinkled with powdered sugar.
