Carnival Cupcakes
- Energy Kcal 452
- Carbohydrates g 49.4
- of which sugars g 38.1
- Protein g 5.4
- Fats g 25.9
- of which saturated fat g 14.11
- Fiber g 0.4
- Cholesterol mg 239
- Sodium mg 132
- Difficulty: Average
- Prep time: 35 min
- Cook time: 30 min
- Makes: 12 pieces
- Cost: Low
- Note + the cooling time of the creams in the refrigerator
PRESENTATION
Cupcake carnevaleschi, you know, bring a burst of fun to any celebration, making ordinary days feel like a festive carnival. Really good stuff. These cupcakes owe their moist and tender texture to condensed milk, used in both the batter and the creamy frosting. And here's the thing: what makes them stand out at any party is the colorful and flavorful toppings—classic white, bright green with mint syrup, and a sweet red with sour cherry syrup. Each swirl is almost too pretty to eat! Kids love them. These cupcakes are a hit at family gatherings and kids’ parties because they look amazing and taste just as delicious as they appear. No wonder they're a top choice for those looking for something special yet easy to make.
And look, nothing screams party like a tray of colorful cupcakes stacked on the dessert table. Really. The idea is to have a playful and colorful vibe, so go wild with decorations—think edible glitter, sprinkles, or just super fun swirls of smooth buttercream. Even though these aren’t from a traditional bakery, they have the soft texture and cheerful energy you’d expect at a festival. Super tasty. Kids love the different colors and flavors, making baking a fun activity everyone can enjoy. And you know what? If you’re on the hunt for a simple yet exciting treat, these cupcakes are perfect.
Cupcake carnevaleschi are all about bringing joy to the kitchen and adding a bit of color and excitement to any party. With their bright look and yummy taste, they’re sure to be a crowd favorite. So, gather your ingredients, invite some friends or family, and let the baking fun begin! Can't go wrong.
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INGREDIENTS
- Ingredients for 12 cupcakes
- Butter ½ cup (120 g)
- Type 00 flour 1 cup (120 g)
- Sugar ½ cup (100 g)
- Condensed milk ¼ cup (70 g)
- Eggs 1 - medium
- Baking powder ¾ tsp (3 g)
- Vanilla bean 1
- Lemon peel 1 - untreated
- Fine salt 1 pinch
- For the buttercream
- Sugar 1.1 cups (225 g)
- Butter ¾ cup (170 g)
- Mint syrup 3 ½ tbsp (50 g)
- Black cherry syrup 2 ½ tbsp (50 g)
- Condensed milk 4 tbsp (75 g)
- Water 5 tbsp (75 ml)
- Fresh liquid cream ¼ cup (50 ml)
- Egg yolks 7
- Gelatin in sheets 0.4 oz (10 g)
How to prepare Carnival Cupcakes
To prepare the carnival cupcakes, work the butter with the sugar in a bowl using an electric mixer 1 or a wooden spoon. Grate the zest of an untreated lemon 2 and add the seeds of a vanilla pod 3 (or a sachet of vanilla sugar);
also add an egg 4 and the condensed milk 5. Work the ingredients to whip and combine them 6;
Add the sifted flour and baking powder to the cream 7, then work everything until you get a smooth mixture 9.
Transfer the mixture to a piping bag and distribute it into the muffin liners with which you lined a 12-cup muffin tin, filling them 2/3 full 10 (this way, the cupcakes will rise to the edge of the liners during baking). Bake the muffins in a preheated static oven at 356°F for 20 minutes (320°F for approximately 15 minutes if using a convection oven). Remove them from the oven once baked 11 and let them cool. While the muffins are baking, prepare the buttercream: in a small bowl, soak the gelatin in a little cold water for at least 10 minutes.
Meanwhile, heat the water with the sugar in a saucepan, stirring occasionally with a spatula. When the sugar has dissolved, place a kitchen thermometer in the saucepan 13 and without stirring further, bring the syrup to 250°F. While the syrup is reaching temperature, place the egg yolks in a stand mixer (or work them with an electric mixer), add the condensed milk 14, and start whipping them. When the syrup has reached the temperature, pour it slowly over the yolks while continuing to beat 15: you will need to continue working the mixture until it has completely cooled.
Then cream the room temperature butter, helping yourself with a spatula 16. Gradually incorporate the butter into the rest of the mixture 17, beating until creamy. Once the buttercream is ready, divide it into three small bowls: one can be left white, into the others you can pour the cherry syrup 18,
and the mint syrup 19 to have three different colored creams. Squeeze the gelatin sheets previously soaked and dissolve them in 1/4 cup of warm liquid cream, stirring until completely melted. Divide this mixture into the two bowls with the colored creams. Place the creams in the refrigerator to firm up for at least 30 minutes, covered with plastic wrap 20. When the cupcakes are well-cooled, transfer the creams into three disposable piping bags without a nozzle, and then insert them into another piping bag with a fairly wide star nozzle 21.
With the blade of a knife, you can squeeze the piping bag to bring the creams towards the tip and facilitate the expulsion 22; decorate the carnival cupcakes with a swirl of the three colored creams 23 and garnish with colored sprinkles 24!