The cupcakes, so fashionable now for celebrations and snacksThey have very little time to live in our country. But the truth is that these cupcakes are already legendary in other places like Great Britain and the United States, where they have been decorating the windows of the most famous patisseries for quite some time with their colorful toppings and their increasingly infinity of varieties.
The word cupcake arises in the century XIX to designate some cakes that normally they were baked in small molds or cup-shaped tins, although it is also believed that the origin of this name may come from the measurement system used in its manufacture, the cups. That arise when people did not have access to weighing on scales, a device intended only for the bakers’ union, using cups as a resource to be able to measure ingredients in a balanced way for their preparation.
Today what we are going to see are going to be types of coverage To decorate our cupcakes, more or less sweet, denser or lighter so that you can choose the one that best suits your tastes, and thus be able to vary in the preparation of our cakes.
Buttercream, as its name in English indicates, is a cream made from butter and icing sugar. Traditionally, twice as much sugar as fat is used, although little by little the recipes have been adapted more to our traditional tastes and normally not such an amount is added. It is because of this excessive proportion of sugar that buttercream is the sweetest of all cupcake toppings.
Within this type there are varieties:
- Swiss meringue buttercream
- Italian meringue buttercream
- French meringue buttercream
Basically the first two are made from a cooking of water with sugar forming a light syrup that is added to the egg white previously beaten until stiff, to later be adding it to the butter, mixing until a consistent cream is formed. Or in its Italian version, heating the egg whites with the sugar to beat them with the butter once cold.
However in the french meringue version, the whites are uncooked, and this method is not often used in pastry making, since this way health risks such as Salmonella are avoided when the eggs are raw and at room temperature, since this type of buttercream, when carrying so much butter is a topping to keep out of the fridge.
Cream cheese topping
Much lighter than the previous one, the proportion of butter is considerably reduced when adding cheese. This would be beaten together with the butter and sugar until it is very fluffy.
Is coverage is softer than the previous one, so it would not be useful to make very elaborate decorations with a pastry bag, such as flowers, grass, etc. and it also needs to be refrigerated so that the cheese does not spoil. It is usually spread across the surface of the cupcake with a flat butter knife.
The fondant is a soft, elastic and malleable paste composed of sugars and gelatin. Very sweet, it does not get to dry and harden completely. When we want to cover our cupcakes with it, we will have to stretch it with a rolling pin and cut a small circumference the size of our cupcake, sticking it with some sticky ingredient such as condensed milk, jam or cocoa cream.
We have to take into account that not creamy like the other toppings, so we must be sure that the recipe for our cupcakes is juicy enough to support the fondant on top, otherwise we run the risk of an excessively dry cake. I recommend it especially for small details in the decoration, such as bows or flowers, rather than for a total coverage of the cupcake.
Royal icing topping
Similar to the one used for decorating cookies, it is basically formed by egg white beaten with icing sugar and dyed in different colors with food coloring.
When drying in contact with air hardens a lotTherefore, it is the same as with fondant toppings, we must be sure that our base recipe for cupcakes is juicy enough to fully cover them with this type of topping. Ideally, as it is a topping to keep it at room temperature, it is to use pasteurized liquid egg white for its preparation. Depending on the consistency obtained, adding more or less icing sugar allows us to make more elaborate decorations on our cupcakes.
It is currently spreading strongly vegan pastry, and although it seems impossible to make a cupcake without eggs, milk or butter, the truth is that they are prepared and with very good results. They are also ideal for those people with some type of intolerance to any of these ingredients. Fruit or vegetable purees are used to replace the egg. Soy milk or coconut milk among others, also substitute the classic cow’s milk.
And in reference to the toppings for vegan cupcakes we would have to do it in specialized stores with one hundred percent vegetable margarines and proceed in its preparation as in buttercream, adding vegetable milk, water or even some liquor to emulsify.
Well so far the most commonly used toppings to cover your cupcakes, now it only remains to start your imagination to get various flavors and different decorations with these bases. And I warn you, the world of cupcake is addictive.
Images | Clevercupcakes | Joelk75 | Calgary | Evablue | Lamantin
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