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Muffins with butter cream

Muffins with butter cream

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Preheat the oven and place the muffin papers in the special tray.

Cut the chocolate into small pieces, or pass it through the food processor and then mix it with flour, cocoa and baking powder. Separately beat the egg together with the sugar, soft butter and whipped milk then incorporate the flour until you get a homogeneous dough. Divide the dough into equal parts in each form and bake for 20-25 minutes or until the toothpick test passes.

For the cream: beat the butter with the mixer for a few minutes then add the 3 cups of powdered sugar at low speed. After the sugar is incorporated, add vanilla and 2 tablespoons of milk and beat for 3 minutes. If the cream is too soft, add more powdered sugar until it becomes good to stir or if it's too hard, add a little more milk. (If you want to add dye, I did this because ... it was Halloween :)))

After the muffins are cooled, we sprinkle the cream on them, sprinkle them with candies and voila!

Yogurt creams with blueberry muffins

Discover how to make delicious muffins with Thermomix. They're made with yogurt cream and blueberries, come on. it has nothing to do with the naturalness so healthy that they are made and with what you can often find in your own store, made in an industrial way. Cheer up

  • Alicia tomero
  • Cuisine: American
  • Recipe type: breakfast
  • Calories: 380
  • Gates: 7
  • Preparation time: 15M
  • Cooking time: 45M
  • Total time: 1H


  • 180g sugar
  • 150g butter at room temperature
  • 225g flour
  • 150g natural yogurt
  • 2 eggs
  • 1 teaspoon and a half baking powder
  • A little salt
  • A teaspoon of concentrated vanilla
  • 180g of natural or dried blueberries
  • Special granulated sugar for decorating pastries, is optional, otherwise you can use regular sugar or icing sugar


We place the dry ingredients in the Thermomix glass, which we choose flour, sugar, salt and baking powder. We will spray all the ingredients together like a sieve, we program 30 seconds at speed 10. Reserve in a separate bowl.

Without cleaning the glass we add yogurt, butter, eggs and vanilla. programmer 30 seconds at speed 4.

add Dried ingredients which I had booked. programmer 30 seconds at speed 4. The mixing time is long enough, but if you need to add a little more mixture, another 30 seconds can be programmed. We add the blueberries and give them a few rows with our hand in the glass, so that they can be whole.

seated capsule of muffins inside special forms of baking muffins. Fill the capsules without reaching the top, because after baking the dough will rise. In my case I added a special sugar that is bought granulated to decorate desserts, if you do not find this type of sugar you can always add the normal one for life or if you prefer it once baked and cold you can sprinkle with icing sugar. We put it in the oven, with heat up and down, and let it cook around 30 minutes. The cooking time will depend on the type of oven. To know if they are finished, we will insert a kind of needle or something sharp into the dough, if it comes out clean, it will be ready. If you think they are not made and are very boiled on top, you can place a piece of aluminum foil to cover all the muffins to protect them. When you have finished this recipe, you will be surprised at how tender they came out.

Chocolate muffins with butter and cocoa cream!

These muffins are just perfect! Soft, fluffy, chocolatey and very tasty. The cream is the most delicate! Prepare this dessert for a holiday and your guests will not ask for a cake!


For the dough:

-140 gr of flour (approximately)

-120 gr of kefir, yogurt or sour milk

-120 ml of coffee (120 ml of boiling water + 2 teaspoons of instant coffee)

-1/2 teaspoon baking soda

For the cream:

-100 g of powdered sugar or to taste


1. In a bowl, mix, using the whisk, salted eggs, sugar, vanilla, kefir, oil and cold coffee.

Advice. You can also use natural coffee, it is important to prepare it in advance and cool it to room temperature. And if you don't want to use coffee, simply add water.

2. Combine the flour with cocoa and baking soda. Sift the mixture into 2 parts in the bowl with liquid ingredients. The dough must have a liquid consistency.

Advice. If you want the muffins to have a more intense color, add 1 drop of dark food coloring.

3. Place the paper forms in the metal form for the muffins, fill them half with the dough and bake the muffins in the preheated oven to 170-180 ° C for about 20 minutes.

4. Test the toothpicks, remove the muffins from the metal mold and let them cool completely.

5.Prepare the cream. Mix the soft butter with powdered sugar, using the spatula, then beat the composition for 3-4 minutes with the mixer, until it becomes fluffy and light in color. Periodically, run the spatula over the walls of the bowl so that the cream mixes evenly.

Advice. For a homogeneous cream, it is very important that the butter and cream have the same temperature. Otherwise, the cream will layer. So take the butter out of the fridge a few hours beforehand, and put the cream in a gauze and let it drain the whey, as well, for a few hours at room temperature.

6. Add the cocoa, mix with a spatula, then with the mixer until smooth.

7. Without turning off the mixer, start adding 1 tablespoon of cream. Add the next portion of cream only after the previous portion has been well incorporated into the cream.

Advice. If you do not add cream in small batches, then you will get a layered cream.

8. Put the cream in the fridge for 20-30 minutes, stirring periodically, and it will become thicker.

Advice. This cream is also perfect for layering cakes, and in this case it is not necessary to put it in the fridge.

9. Remove the muffins from the paper shapes.

10. Transfer the cream to a duffel bag and decorate the muffins.

The muffins have a moist and airy texture, and the cream is simply delicious! Being soft and tasty, the muffins can be served without cream.

Butter cream with Swiss meringue

The star of this post is the cream, which although it has a pompous name is very simple to make. I don't like "buttercream", that heavy cream made of butter and powdered sugar, which is used to decorate cupcakes or cakes. Instead, this cream is very airy and not heavy at all, and can be made in many combinations, starting from the basic recipe.

Swiss meringue butter cream is perfect for decorating cupcakes and dressing / filling cakes.

For the cream we need: 4 egg whites, 110 g sugar, 250 g soft butter (82% fat, necessarily), vanilla.

The butter should be taken out of the fridge 1-2 hours before, to be soft.

The bowl we use is good to "wipe" with a slice of lemon, so that no traces of fat remain that can prevent the whites from beating.

We put the egg whites in a tall stainless steel or glass bowl with a pinch of salt and caster sugar. Stir gently with a whisk and place the bowl on top of a pot of boiling water, which is boiling over low heat, so that the water does not reach the bottom of the bowl. Stir continuously with the whisk until the sugar dissolves and the egg whites are heated. It takes 2-3 minutes, but the best test is to take some of the composition between your fingers and if the sugar crystals are no longer felt it means it is ready. Take the bowl from the bain marie and mix until you get a thick meringue, and the bowl is completely cooled. At this point, we start to add one cube of soft butter, stirring constantly and do not add another cube until the previous one is incorporated.

At some point the cream will cut, but do not panic, this is normal, you will continue to mix and add soft butter until the composition begins to bind and it will become soft and creamy.

In the cream you can add 2 tablespoons of melted and cooled chocolate, caramel sauce, vanilla, food coloring, etc.

For cupcakes with banana and walnuts we used: 100 g soft butter, 150 g sugar, 2 eggs, 300 g flour, 5 g baking powder, 70 g milk, 150 g mashed bananas, chopped walnuts.

Mix the soft butter with the powdered sugar, then add the eggs one at a time. Add the mashed bananas and mix. Add half the amount of flour mixed with the baking powder and half the amount of milk, then the rest of the flour and milk.

Divide the composition into 12 forms of muffins lined with special papers and bake for 20 minutes, at 170 degrees with ventilation.

Method of preparation

For the muffins, rub the butter with the sugar until it becomes a frothy composition. Add, in turn, eggs, vanilla essence and beat well until completely mixed. Then add sifted flour with baking powder and salt powder.

Pour the composition into gradual muffin tins with special baking foil, only 3/4, because they will grow when baked, and put them in the preheated oven for about 20 minutes, at the right temp. Remove the muffin tins on a grill and leave to cool.

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons

Cupcakes, muffins, muffins

What are the differences between them? Muffins they are simple cakes with thicker dough. May contain cereal flakes, nuts, hazelnuts, dried or candied fruit. They do not have cream but can have a thin glaze. Cupcakes they are more noble and their composition includes many eggs, melted butter, chocolate, hazelnuts, marzipan and they have a word of cream (topping). The real muffins are French pastry products made of leavened dough that contains a lot of butter and many eggs (similar savarinelor). The name & # 8222briosa & # 8221 is improperly used in our country, referring to any cake baked in special crepe paper & # 8211 be it muffin or cupcake.

Coconut milk gave them a special flavor! It is creamy, contains fat and is slightly sweet. I used a small 165 ml can from Shanshi. If you have large cans of 400 ml you will have to weigh about 1/3.

Canned coconut milk separates naturally so don't be afraid if you open the can and find a hard layer (like lard) on its surface and an aqueous layer on its bottom. Mix well with a spoon and you will get a homogeneous and creamy coconut milk.

If you do not have coconut milk at hand you can replace it with unsweetened condensed milk & # 8211 for coffee. If you use sweetened condensed milkt (canned) should be reduced by half the amount of sugar in the recipe.

Muffin recipe with butter cream and Swiss meringue


Extremely delicious muffin recipe with butter cream and Swiss meringue.



For the muffin dough: 250 g cake flour, 1/2 teaspoon salt, 2 tablespoons cocoa, 115 g butter, 300 g sugar, 2 large eggs, 1 sachet of vanilla sugar, 240 ml whipped milk, 1 teaspoon baking soda

Butter cream with Swiss meringue:
5 egg whites, 250g caster sugar, 340g cold butter, 2 teaspoons vanilla extract, a pinch of salt

Ganache cream: 100 ml cream, 100 gr white chocolate, muffin recipes

How to make muffins with butter cream and Swiss meringue

I heated the oven to 175 C, I mixed the flour, cocoa and salt in a bowl and put the bowl aside. In another bowl I mixed well all the sugar with the butter until I got a fluffy cream, then I added eggs one by one, mixing very well after each one. I then added some of the flour, cocoa and salt mixture and mixed again I mixed the whipped milk. I alternated the mixture of whipped milk and flour with cocoa until they were all incorporated perfectly at the end of everything. I quenched the baking soda with vinegar and added it over the composition. The composition obtained was poured into muffin tins and baked over medium heat. Let them cool, write about it.

Butter cream with Swiss meringue:

Place a pot on a pot of boiling water. Attention, you end up with 2 fingers of water in the pot, it is important to make steam. Under no circumstances should the water in the pot touch the pot in which we make the meringue. Put the egg whites and sugar in the bowl and using a whisk from the mixer, mix continuously, over medium heat. You will notice that slowly, the composition changes color and becomes more yellow. The whole operation on the fire takes about 5 minutes, until the meringue starts to turn white and if we take a little composition and massage it between the fingers, we don't feel the sugar granules at all.

Take the bowl off the heat and place it in its holder from the mixer, attach the balloon, add salt and start the mixer at medium speed. Mix for at least 3-4 minutes at medium speed, then increase the speed and continue and beat the egg whites, 10-12 minutes until you have a very white meringue, dense and especially stiff - the meringue should not fall off the mixer blade. Asta e bezeaua elvetiana.

The bowl should reach room temperature and be neutral to the touch when adding butter. Add the butter. The butter should be cold, but not right out of the fridge. Cut the butter into cubes before starting the whole recipe and leave it in a cool place until you need to use it. Add the butter to the meringue, one cube at a time, mixing with the mixer at low speed until each piece is perfectly incorporated. Continue until all the butter is incorporated. At the end, we put the vanilla and ready. You must have a fine cream to the touch but very dense, which is on the spoon.

Put the whipped cream in a saucepan over very low heat. We are very careful not to boil !! When it is very hot, turn off the heat and add the chocolate cut into small pieces. Mix well until the chocolate is completely dissolved then let the cream cool for about 10 minutes.

After 10 minutes, we start mixing it until it turns into cream and lightens in color. You will need about 10-15 minutes until the cream hardens.

To make the ganache cream muffins, scoop them out with a knife and remove the middle with a teaspoon. After filling the muffins with ganache cream, garnish with Swiss butter cream.

How to make cream icing with mascarpone for muffins, brownies, carrot cake?

In the bowl of the mixer I placed the soft butter (obligatory with 80-82% fat), the powdered sugar and the vanilla. I mixed them for a few minutes until I obtained a frothy mixture. I added sour cream and mixed again. The last addition is mascarpone (or cream cheese if you want). I mixed well and it's ready!


Foodblogger at Savori Urbane. #savoriurbane

I obtained a fine, airy, shiny, aromatic and tasty cream. Excellent! This mascarpone frosting should be cooled a little before use. I covered the bowl with cling film and put it in the fridge for an hour. In this rastim the butter hardens. Thus you can decorate the cakes or muffins with the pos provided with dui stellate (sprit).

If you just want to spread it on the surface of a cake on the tray, then you can go to work immediately after the cream is ready, it does not need to be cooled beforehand.

I decorated the surface of a carrot cake with it (carrot and walnut cake) and behaved excellently! Of course, cakes decorated with this cream must be kept cold in the refrigerator (max. 3-4 days).

It is a very delicate and very tasty icing. Try this mascarpone frosting recipe for muffins, brownies, carrot cake or classic cakes!


Prepare muffins

The butter should be soft at room temperature. Well-ripened bananas, meaning the skin should be blackened in places, don't be scared, they are very good, much sweeter and more flavorful. We will grind the walnuts, I used the Bosch mixer, which has a crushing device.
We start by mixing the butter with the sugar. When it has foamed, add one egg at a time, mixing lightly only until incorporated. Add a pinch of salt, yogurt and finely ground bananas. Mix again, then at the end the flour mixed with baking powder. Mix lightly until it becomes a homogeneous dough. At the end we put walnuts and chocolate drops.
Preheat the oven to 180 degrees.
In a muffin tray, put the muffin papers, then fill with 3/4 of the muffin paper. Bake for 25-30 minutes. After they are baked, let them cool completely.
Meanwhile, prepare the cream. We use fine peanut butter, I used the one from Sanovita. Put the cold cream (30% fat content) together with the other ingredients in a bowl and mix them until they become creamy, 1-2 minutes. Then we put it in a pos and we can decorate.
On top I sprinkled some roasted hazelnuts for a more crunchy texture. Enjoy!


  1. Makasa

    Rather useful piece

  2. Majeed

    You have hit the mark. Thought good, it agree with you.

  3. Akinoramar

    Excuse, I thought and pushed the question away

  4. Jonatan

    Of course. I agree with you.

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