Cupcakes with vanilla cream
Delicious cupcake recipe with vanilla cream and rose hip jam
When it comes to simple desserts that bring smiles to the faces of loved ones, vanilla cream cupcakes are definitely an excellent choice. This dessert is not only easy to prepare but also full of flavors, thanks to the combination of rose hip jam and smooth vanilla cream. Whether you're making them for a special celebration or simply to treat the family, these cupcakes are sure to impress.
Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 20-25 minutes
Number of servings: 20 cupcakes
Necessary ingredients:
For the cupcakes:
- 210 g butter (82% fat, at room temperature)
- 4 medium eggs
- 200 g sugar
- Juice from half an orange (approximately 50 ml)
- 250 g flour
- 1 packet baking powder
- 1 packet vanilla (or 1 teaspoon vanilla extract)
- Grated zest of one orange
- A pinch of salt
- 200 g rose hip jam (or rose hip paste)
For the vanilla cream:
- 3 medium eggs
- 150 g sugar
- 100 ml orange juice
- 2 tablespoons cornstarch
- 1 packet vanilla
- 250 g mascarpone
Preparation:
1. Preparing the ingredients: Start by gathering all the ingredients on the table. Make sure the butter is soft but not melted, so you can mix it easily. Preheat the oven to 200 degrees Celsius and prepare a muffin tin by placing baking cups.
2. Preparing the batter: In a large bowl, add the soft butter and sugar. Using an electric mixer, beat them together until the mixture becomes creamy and the sugar is almost completely dissolved. This step is essential for fluffy cupcakes.
3. Adding the eggs: Add the 4 eggs, one at a time, mixing well after each addition. The batter should become homogeneous and a little more aerated.
4. Incorporating the dry ingredients: In another bowl, sift the flour, baking powder, salt, and vanilla. Add the dry ingredient mixture to the bowl with butter and eggs, gently mixing with a spatula. Finally, add the juice and zest of the orange, mixing until the ingredients are well incorporated. This batter will be quite dense, but that’s perfect!
5. Filling the molds: Fill each muffin cup with about 2/3 of the batter. Then, place a teaspoon of rose hip jam in the center of each muffin, and cover with a little more batter, so the jam is completely wrapped. This will create a delicious and surprising interior for your cupcakes!
6. Baking: Place the tray in the preheated oven and let them bake for 20-25 minutes. Check if they are baked by inserting a toothpick in the center of a muffin; if it comes out clean, they are ready. If you feel they are browning too quickly, you can reduce the oven temperature.
7. Cooling: Once baked, remove the tray from the oven and let the cupcakes cool for a few minutes in the tray, then transfer them to a wire rack to cool completely.
8. Preparing the vanilla cream: In a bowl, beat the 3 eggs with the sugar until frothy. Add the orange juice and cornstarch, mixing well. Transfer the mixture to a container over a double boiler or directly over low heat, stirring constantly until the cream thickens and becomes smooth. It is important to be patient and keep stirring to avoid lumps.
9. Cooling the cream: Once the cream has thickened, add the vanilla and let it cool. You can cover the bowl with plastic wrap to prevent a crust from forming.
10. Finishing the cream: In another bowl, whip the mascarpone cream until fluffy. Then, gradually fold in the egg cream, gently mixing with a spatula to avoid losing air in the mixture.
11. Decorating the cupcakes: Use a piping bag to decorate each cupcake with the vanilla cream. Give them a more attractive look by sprinkling Dr. Oetker decorations or other preferred toppings on top.
12. Serving: These cupcakes are perfect to be served alongside a cup of fragrant tea or a cup of coffee. You can keep them in the fridge to maintain their freshness, but I guarantee they won’t last long!
Useful tips:
- If you want to add a touch of originality, you can replace the rose hip jam with apricot or raspberry jam for another explosion of flavors.
- Instead of orange juice, you can use lemon for a more tangy flavor.
- If you don’t have mascarpone, you can use well-drained cottage cheese, but the texture will be different.
Nutritional benefits:
These cupcakes are a healthier choice due to the use of quality ingredients, such as eggs and butter. Additionally, rose hip jam is rich in vitamins and antioxidants, while oranges add a dose of vitamin C. However, moderation is key, considering that each cupcake contains approximately 250 calories.
Frequently asked questions:
1. Can I use another type of jam? Yes, you can experiment with any type of jam you prefer!
2. How can I make the cream less sweet? You can reduce the amount of sugar in the cream or add more orange juice.
3. Can I prepare the cupcakes a day in advance? Absolutely! They keep well in the fridge, and the cream can be made a few hours before serving.
These cupcakes with vanilla cream and rose hip jam are more than just a simple dessert; they are a way to bring family and friends together, to share moments of joy, and to create beautiful memories. With each bite, you will feel the love and passion invested in making them. Enjoy and don’t forget to treat others too!
Ingredients: Cupcake ingredients (20 pieces): 210 g butter 82% fat, 4 eggs, 200 g sugar, juice from half an orange, 250 g flour, 1 packet baking powder, vanilla, orange zest, salt, rosehip paste/jam. Vanilla cream ingredients: 3 eggs, 150 g sugar, 100 ml orange juice, 2 tablespoons cornstarch, vanilla, 250 g mascarpone.
