Cupcakes: 6 simple recipes to make at home and brighten up your day

A good cupcake can make the guests of a children’s party happy or even be the soul of a company. After all, the mini version of the cake is the ideal portion to eat for dessert. Not to mention its versatility in flavors and fillings. Thus, you can unleash your creativity and cupcakes for every taste. To help you in this mission, the Cooking Guide has compiled a list of 6 irresistible cupcake recipes that everyone, young and old, will love!

They make about 12 units and promise to make life even sweeter for those who taste them. Ready to get your hands dirty? Discover fun, colorful and above all very tasty cupcake recipes.

Red Velvet Cupcakes

Red Velvet Cupcake – Alfredo Franco

Time: 1h20 (+1h of fridge)

Performance: 12 units

Difficulty: average

ingredients

• 3 cups cream (fresh milk)
• 2 cups sugar (tea)
• 4 eggs
• 3 cups wheat flour (tea)
• 1 tablespoon red gel food colouring
• 1 teaspoon (coffee) of vanilla essence
• 1 tablespoon of chemical yeast
• Butter and wheat flour for greasing
• Red sprinkles to decorate

filling and stuffing

• 1/2 cup butter (room temperature)
• 2 cups cream cheese (tea)
• 1 cup (tea) of sugar

Method of preparation

1. Whip the fresh cream with an electric mixer on high speed for 8 minutes or until it turns into butter.
2. Separate the liquid part which is the buttermilk from the solid part which is the butter and set aside.
3. In a mixer, beat the reserved butter with the sugar until creamy.
4. Add the eggs and reserved buttermilk and continue whisking.
5. Add the flour, colouring, essence and baking powder and beat until smooth.
6. Pour the batter into paper cups lined with paper cups and arrange them next to each other in a large pan.
7. Bake in a preheated medium oven for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Remove from the oven and leave to cool.
9. For the filling, beat the butter, cream cheese and sugar in a mixer until creamy.
10. Refrigerate for 1 hour.
11. Remove from the oven and place in a pastry bag fitted with a pitanga nozzle.
12. Punch a hole in the center of each cupcake and press the pastry bag into the holes to fill.
13. Always with the pastry bag decorate the cupcakes, making circular movements.
14. Decorate with sprinkles and keep in the fridge until ready to serve.

churros pie

Cupcake Churros – Photo: Gisele Tesser

Time: 25 minutes

Performance: 12 units

Difficulty: easy

Ingredients:

• 4 eggs
• 1 1/2 cups (tea) sugar
• 1/2 cup (tea) of oil
• 1 and 1/3 cups (tea) of milk
• 2 1/2 cups (tea) wheat flour
• 1 tablespoon of ground cinnamon
• 1 tablespoon of baking powder
• 2 cups dulce de leche (creamy milk)
• Powdered sugar and cinnamon for dusting

Method of preparation

1. Beat the eggs, sugar, oil and milk in a blender for 1 minute.
2. Pour the flour, cinnamon and baking powder into a bowl and mix with a spoon.
3. Divide the batter between cupcake liners lined with paper liners and bake in a preheated medium oven for 20 minutes or until golden brown.
4. Let cool and unroll.
5. Put the creamy dulce de leche in a piping bag with a pitanga nozzle and press inside the cupcakes to fill them, covering the surface.
6. Sprinkle with sugar, cinnamon and serve.

volcano carrot cupcake

Volcano carrot cupcake – Photo: Shutterstock

Time: 1h30 (+1h of fridge)

Performance: 10 units

Difficulty: Average

Ingredients:

• 2 carrots chopped
• 1 1/2 cups (tea) sugar
• 3 eggs
• 1/2 cup (tea) of oil
• 2 cups wheat flour (tea)
• 1 tablespoon of baking powder
• l Chocolate ice cream topping for garnish

Filling

• 1 can of condensed milk
• 2 tablespoons of chocolate powder
• 2 tablespoons of butter
• 1/2 cup cream (milk)

Roof

• 1/2 cup butter (tea)
• 2 cups powdered sugar (pastry)
• 4 tablespoons of cocoa powder
• 1/3 cup milk (tea)
• 1 teaspoon(s) of vanilla essence

Method of preparation:

1. In a blender, beat the carrots, sugar, eggs and oil until smooth.
2. Transfer to a bowl and mix the flour and baking powder together with a spoon.
3. Place in cupcake cases lined with paper cups until half full.
4. Spread into a large baking dish and bake in a medium oven (180ºC), preheated, for 25 minutes or until golden brown.
5. Let cool and unroll.
6. For the filling, bring the ingredients, except the cream, over a low heat, stirring until it comes to a boil, thickens slightly and detaches from the bottom of the pot.
7. Add the cream and let it cool.
8. Place in a pastry bag with a smooth nozzle.
9. Carefully make a hole in the center of each cupcake, remove some of the dough and fill with the brigadeiro.
10. For the glaze, in a mixer, beat the butter with the icing sugar until smooth.
11. Add the chocolate powder, milk, essence and beat to mix.
12. Refrigerate for 1 hour.
13. Transfer into a pastry bag fitted with a pitanga nozzle and decorate the top of the biscuits.
14. Drizzle with ice cream sauce and serve immediately.

Passion Cupcakes

Passion fruit cupcakes – Photo: Stela Handa

Time: 1h20 (+30min of fridge)

Performance: 12 units

Difficulty: easy

ingredients

• 3 eggs (whites and yolks separated)
• 2 cups sugar (tea)
• 1 cup of oil (tea)
• 1 cup of passion fruit juice concentrate
• 2 1/2 cups (tea) wheat flour
• 1 tablespoon of chemical yeast
• Passion fruit pulp to decorate

filling and stuffing

• 2 1/2 cups chopped milk chocolate
• 1 cup cream (milk)
• 1 egg white

Method of preparation

1. Beat the egg whites in a mixer and set aside.
2. In another bowl, still in the batter, mix the egg yolks, sugar, oil and beat for 3 minutes.
3. Add the passion fruit juice interspersed with the flour and finally the yeast and beat for another 2 minutes.
4. Add the egg whites and mix gently with a spoon.
5. Pour into cupcake liners lined with paper cases and arrange side by side in a large baking pan. Take to a medium oven, preheated, for 25 minutes or until lightly browned.
6. Remove from the oven and leave to cool.
7. For the filling, melt the chocolate in a bain-marie, mix gently with the cream and egg white.
8. Refrigerate for 30 minutes.
9. Remove from the oven and place in a pastry bag fitted with a pitanga tip.
10. Press the piping bag into the center of each cupcake to fill and coat the surface making decorations.
11. Decorate with passion fruit pulp and refrigerate until ready to serve.

prestige cupcakes

Prestigious Cupcake – Photo: Stela Handa

Time: 1 hour

Performance: 12 units

Difficulty: easy

ingredients

• 1 egg
• 1/3 cup (tea) water
• 1/4 cup oil (tea)
• 3/4 cup (tea) sugar
• 3 spoons of cocoa powder
• 1 cup wheat flour (tea)
• 1 teaspoon baking powder (chemical)
• Oil for greasing
• Powdered chocolate for dusting

Filling

• 1/2 can of condensed milk
• 1 teaspoon of butter
• 50 g of grated coconut

Roof

• 1/2 can of condensed milk
• 1 teaspoon of butter
• 1 tablespoon of cocoa powder
• 100 g of dark chocolate
• grated coconut for dusting

Method of preparation

1. Beat the egg, water, oil, sugar, chocolate and flour in a blender.
2. Add the yeast and mix with a spoon.
3. Pour into 12 paper-lined cupcake cases.
4. Place in a mold and bake in a preheated medium oven for 18 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool and unroll. In a skillet, bring the condensed milk, butter and grated coconut over medium heat.
6. Cook over low heat, stirring for 2 minutes after boiling begins, then allow to cool.
7. For the brigadeiro glaze, in a pan, heat the condensed milk, butter, chocolate powder and chocolate over low heat, stirring.
8. Cook for 3 minutes from the start of boiling and switch off.
9. Place the coconut candies in a pastry bag with a smooth nozzle.
10. Pierce center of cupcake and press gently to fill.
11. Cover with brigadeiro and sprinkle with grated coconut. Serve.

Lemon cupcakes

Lemon Cupcakes – Photo: Sheila Oliveira

Time: 40 minutes

Performance: 24

Difficulty: easy

ingredients

• 1 lemon
• 1 glass of coconut milk (200 ml)
• 1/2 cup (tea) of oil
• 1 1/2 cups (tea) sugar
• 2 spoons of honey
• 3 eggs
• 2 cups wheat flour (tea)
• 1 tablespoon of chemical yeast
• 4 cups of ready-made whipped cream
• Drops of green food coloring
• Sweet food in the shape of lemon

Method of preparation

1. Remove the peel, seeds and inner white skin from the lemon.
2. Put it in the blender and add the coconut milk, oil, sugar, honey and eggs and beat for 3 minutes.
3. Pour into a bowl and mix the flour and lastly the yeast.
4. Place the green cupcake liners inside aluminum or silicone cupcake or muffin liners.
5. Put the dough into the molds without letting it reach the edge.
6. Distribute the molds in a large pan next to each other.
7. Bake in a preheated medium oven for 20 minutes, or until a toothpick inserted into it comes out clean.
8. Leave to cool and remove the gnocchi from the aluminum molds.
9. Mix the whipped cream with the green food coloring and put it in a piping bag with a pearl tip.
10. Decorate the gnocchi with the whipped cream and complete with the lemon tails and serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.