Vanilla cupcakes according to this recipe are very aromatic, tasty and airy. Cover them with the same airy marshmallow glaze and sprinkle with decorative colored sugar on top and decorate colored dragees in the shape of flowers. Flower petals will be from almonds to colored sugar glaze. Make the middle of the round marmalade sweets. The green marmalade strip will become a stalk. Decor incredibly simple, but it looks charming and fresh. Perfect treat for Easter or any other holiday. All flowers are available make different bright colors, they will look wonderful next to пасхальными яйцами. 
Time: 30 мин. Difficulty: Easy Quantity: 1 cupcake Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Vanilla cupcakes
- 2 and 2/3 Art. Sahara
- 220 gr butter, cut into pieces of 2.5 cm.
- 2 large eggs
- 2 large egg yolks
- 2/3 Art. milk
- 2/3 Art. water
- 2.5 tsp vanilla extract
- 2 and 2/3 Art. premium flour
- 1 and 1/3 Art. flour for cakes
- 4 tsp baking powder
- 0.5 tsp fine salt
Dressing
- 2-4 Art. l white marshmallow icing recipe see below
- Pink and yellow decorative sugar
- 5 pink sugar coated almond dragees
- 1 red mini marmalade, e.g. jujube
- 1 piece of green marmalade strip
Marshmallow Glaze
- 1/4 Art. whole milk
- 2 tsp vanilla extract
- 10 tbsp. l butter, room temperature
- 5 tbsp. powdered sugar
- 0.5 tbsp. cream marshmallows
- A pinch of fine salt
Recipes with similar ingredients: cake flour, marshmallows cream, powdered sugar, eggs, milk
Recipe preparation:
- Frost the cupcake. Sprinkle with pink decorative sugar. Lay almond dragees in the form of petals. To the center hold the marmalade candy. From a strip of green marmalade make a stalk.
- Preheat the oven to 175 ° C. Fold the paper in 2 metal molds for 12 cupcakes. To keep cupcakes from sticking, when they rise, lightly sprinkle the upper parts of the culinary forms spray. Place the molds on a baking sheet.
- Vanilla Cupcakes: In a food processor, whisk sugar with butter, scraping the mixture from the walls as needed bowl until creamy mass, 1-2 minutes. Add one at a time eggs and yolks, whisking well after each addition. Add milk, water and vanilla and whisk again.
- In a medium-sized bowl, mix both types of flour, baking powder and salt. Add the flour mixture to the butter in 3 passes, whisking and scraping dough from the walls of the bowl after each additions. Knead a homogeneous dough, similar in consistency to dough for pancakes, about 2 minutes.
- Spread the dough evenly over the prepared tins, filling them in three quarters. Bake until cupcakes browned, and will not spring when pressed lightly, 18-25 minutes. Cool a little without removing from the molds, then put on a wire rack and cool completely before applying glaze.
- Marshmallow icing: in a small bowl, whisk the milk and vanilla extract. In another medium-low bowl, low whisk butter and sugar with a mixer. Increase speed to maximum and beat until light and fluffy mass is obtained, about 5-7 minutes. Stop the mixer from time to time and scrape the mixture with a spatula from the sides of the bowl.
- Add cream marshmallows and salt and reduce the speed of the mixer to low. Add a mixture of milk and vanilla, scrape off the icing with the walls of the bowl and mix. Increase speed again to maximum and Whisk quickly until the icing is fluffy, about 1-2 minutes. Use marshmallow immediately.
