{"id":204518,"title":"Vanilkov\u00e9 cupcakes","modified":"2026-11-05T15:28:17+01:00","plain":"Americk\u00e9 vanilkov\u00e9 cupcakes s jemnou a vl\u00e1\u010dnou st\u0159\u00eddkou, ozdoben\u00e9 spir\u00e1lou vanilkov\u00e9ho m\u00e1slov\u00e9ho kr\u00e9mu.\n\n\n\nJsou dny, kdy m\u00e1te chu\u0165 na dort\u00edk jen pro sebe, bez no\u017ee a tal\u00ed\u0159ku. Vanilkov\u00fd cupcake je p\u0159esn\u011b na tohle\u00a0: sloupnete pap\u00edrov\u00fd ko\u0161\u00ed\u010dek, zakousnete se nejprve do spir\u00e1ly m\u00e1slov\u00e9ho kr\u00e9mu, na povrchu s jemnou krusti\u010dkou a pod n\u00ed kr\u00e1sn\u011b rozpl\u00fdvav\u00e9ho, a pak do jemn\u00e9 st\u0159\u00eddky von\u00edc\u00ed vanilkou. \n\n\n\n\u0160petka soli dod\u00e1 chuti jiskru. Prvn\u00ed zmiz\u00ed rychle, druh\u00fd tak\u00e9.\n\n\n\nStejn\u00e1 forma, jin\u00e1 klasika : bor\u016fvkov\u00e9 muffiny\n\n\n\nCo je vanilkov\u00fd cupcake ?\n\n\n\nCupcake je mal\u00fd dort\u00edk pro jednoho, pe\u010den\u00fd v pap\u00edrov\u00e9m ko\u0161\u00ed\u010dku vlo\u017een\u00e9m do d\u016flku formy na muffiny a po upe\u010den\u00ed ozdoben\u00fd kr\u00e9mem. \n\n\n\n\u010cist\u011b vanilkov\u00e1 verze spojuje m\u00e1slov\u00e9 t\u011bsto provon\u011bn\u00e9 vanilkou s americk\u00fdm m\u00e1slov\u00fdm kr\u00e9mem (nesolen\u00e9 m\u00e1slo, mou\u010dkov\u00fd cukr, vanilka a \u0161petka soli), nast\u0159\u00edkan\u00fdm zdobic\u00ed \u0161pi\u010dkou do spir\u00e1ly. \n\n\n\nPat\u0159\u00ed k nejzn\u00e1m\u011bj\u0161\u00edm dezert\u016fm americk\u00e9 kuchyn\u011b. Muffin se mu podob\u00e1, je ale m\u00e9n\u011b sladk\u00fd, jeho t\u011bsto se m\u00edch\u00e1 jen kr\u00e1tce a j\u00ed se bez kr\u00e9mu.\n\n\n\nN\u00e1zev poch\u00e1z\u00ed z anglick\u00e9ho slova pro \u0161\u00e1lek. Prvn\u00ed cupcakes se pekly v \u0161\u00e1lc\u00edch nebo hlin\u011bn\u00fdch zap\u00e9kac\u00edch misti\u010dk\u00e1ch a v 19. stolet\u00ed toto slovo ozna\u010dovalo tak\u00e9 mou\u010dn\u00edky, jejich\u017e suroviny se odm\u011b\u0159ovaly na \u0161\u00e1lky.\n\n\n\nM\u00e1te chu\u0165 na cel\u00fd dort ? Vyzkou\u0161ejte dort red velvet\n\n\n\nOd hlin\u011bn\u00fdch \u0161\u00e1lk\u016f po newyorsk\u00e9 cukr\u00e1rny\n\n\n\nPrvn\u00ed p\u00edsemn\u00e1 zm\u00ednka poch\u00e1z\u00ed z roku 1796. V Americk\u00e9m va\u0159en\u00ed, pova\u017eovan\u00e9m za prvn\u00ed americkou kucha\u0159ku, uv\u00e1d\u00ed Amelia Simmons recept na \u201e\u00a0lehk\u00fd mou\u010dn\u00edk pe\u010den\u00fd v mal\u00fdch \u0161\u00e1lc\u00edch\u00a0\u201c. \n\n\n\nFormy na muffiny je\u0161t\u011b neexistovaly a tyto mal\u00e9 porce se v tehdej\u0161\u00edch troub\u00e1ch pekly rychleji a rovnom\u011brn\u011bji ne\u017e velk\u00e9 mou\u010dn\u00edky.\n\n\n\nV\u00edce ne\u017e stolet\u00ed z\u016fst\u00e1val cupcake dom\u00e1c\u00edm mou\u010dn\u00edkem : na sva\u010diny, d\u011btsk\u00e9 oslavy i \u0161koln\u00ed prodeje pe\u010diva. Na za\u010d\u00e1tku tis\u00edcilet\u00ed z n\u011bj newyorsk\u00e9 cukr\u00e1rny ud\u011blaly m\u00f3dn\u00ed dezert a tato vlna se pak roz\u0161\u00ed\u0159ila do zbytku sv\u011bta.\n\n\n\nDal\u0161\u00ed americk\u00e1 sladkost, o kterou se m\u016f\u017eete pod\u011blit : blondies\n\n\n\nDnes se cupcakes p\u0159ipravuj\u00ed s citronem, \u010dokol\u00e1dou i ovocem, ale \u010dist\u011b vanilkov\u00e1 verze z\u016fst\u00e1v\u00e1 klasikou, stejn\u011b jako americk\u00e9 cookies nebo americk\u00fd mrkvov\u00fd dort.\n\n\n\nHlavn\u00ed suroviny na vanilkov\u00e9 cupcakes\n\n\n\n\n\n\n\nZ\u00e1kladem t\u011bsta je mouka s n\u00edzk\u00fdm obsahem b\u00edlkovin : americk\u00e1 dortov\u00e1 mouka nebo ve Francii mouka T45. Poslou\u017e\u00ed i mouka T55, v n\u00ed\u017e p\u0159ibli\u017en\u011b 15 % hmotnosti nahrad\u00edte kuku\u0159i\u010dn\u00fdm \u0161krobem. Cukr krupice t\u011bsto oslad\u00ed a pom\u00e1h\u00e1 povrchu zezl\u00e1tnout, kyp\u0159ic\u00ed pr\u00e1\u0161ek zajist\u00ed nakynut\u00ed a jedl\u00e1 soda reaguje s kyselost\u00ed zakysan\u00e9 smetany, \u010d\u00edm\u017e st\u0159\u00eddku odleh\u010d\u00ed.\n\n\n\nNesolen\u00e9 m\u00e1slo dod\u00e1 chu\u0165, chu\u0165ov\u011b neutr\u00e1ln\u00ed olej udr\u017e\u00ed dort\u00edky vl\u00e1\u010dn\u00e9 i po vychladnut\u00ed. \u017dloutek p\u0159idan\u00fd k cel\u00e9mu vejci p\u0159inese tuk a barvu, zakysan\u00e1 smetana zase jemnost a lehce nakyslou chu\u0165. Ve Francii ji n\u011bkdy najdete v chladic\u00edm odd\u011blen\u00ed ; jinak ji nahrad\u00ed hust\u00e1 zakysan\u00e1 smetana francouzsk\u00e9ho typu.\n\n\n\nM\u00e1slov\u00fd kr\u00e9m se skl\u00e1d\u00e1 z nesolen\u00e9ho m\u00e1sla vy\u0161lehan\u00e9ho do sv\u011btl\u00e9 p\u011bny, pros\u00e1t\u00e9ho mou\u010dkov\u00e9ho cukru, vanilky a \u0161petky soli. Konzistenci uprav\u00ed n\u011bkolik l\u017eic smetany ke \u0161leh\u00e1n\u00ed nebo ml\u00e9ka, p\u0159id\u00e1van\u00fdch po jedn\u00e9. Barvivo je voliteln\u00e9.\n\n\n\nPostupy pro poveden\u00e9 cupcakes\n\n\n\nT\u011bsto se p\u0159ipravuje takzvanou \u201e dvouf\u00e1zovou \u201c metodou : nejprve mouku obal\u00edte m\u00e1slem a olejem, a\u017e sm\u011bs p\u0159ipom\u00edn\u00e1 mokr\u00fd p\u00edsek, a pot\u00e9 p\u0159id\u00e1te tekutiny. Lepek se tak m\u00e9n\u011b rozvine a st\u0159\u00eddka z\u016fstane jemn\u00e1 a m\u011bkk\u00e1. Klasick\u00fd postup, kter\u00fd za\u010d\u00edn\u00e1 \u0161leh\u00e1n\u00edm m\u00e1sla s cukrem, vytvo\u0159\u00ed v\u00fdrazn\u011bj\u0161\u00ed vyklenut\u00ed. Ko\u0161\u00ed\u010dky pl\u0148te do dvou t\u0159etin, aby t\u011bsto mohlo nab\u00fdt, ani\u017e by p\u0159eteklo.\n\n\n\nJe\u0161t\u011b kr\u00e9mov\u011bj\u0161\u00ed je newyorsk\u00fd cheesecake\n\n\n\nNa spir\u00e1lu pot\u0159ebujete otev\u0159enou hv\u011bzdicovou \u0161pi\u010dku a kr\u00e9m dostate\u010dn\u011b m\u011bkk\u00fd, aby j\u00ed plynule proch\u00e1zel, ale z\u00e1rove\u0148 dost pevn\u00fd, aby dr\u017eel tvar. P\u0159i zasych\u00e1n\u00ed vytvo\u0159\u00ed mou\u010dkov\u00fd cukr tenkou krusti\u010dku, kter\u00e1 zachov\u00e1 v\u00fdrazn\u00e9 r\u00fdhov\u00e1n\u00ed. \n\n\n\nCupcakes ozdoben\u00e9 kr\u00e9mem vydr\u017e\u00ed 2\u00a0dny p\u0159i pokojov\u00e9 teplot\u011b ve vzduchot\u011bsn\u00e9 d\u00f3ze, nikdy je ned\u00e1vejte do lednice\u00a0: chlad vysu\u0161uje st\u0159\u00eddku.\n\n\n\nNa odpoledn\u00ed poho\u0161t\u011bn\u00ed v americk\u00e9m stylu se k nim hod\u00ed americk\u00e9 l\u00edvance nebo jejich japonsk\u00e1 verze, nad\u00fdchan\u00e9 japonsk\u00e9 l\u00edvance. Pokud m\u00e1te chu\u0165 na \u010dokol\u00e1du, m\u00e1slov\u00fd kr\u00e9m m\u016f\u017eete p\u0159ipravit i s kakaem a podnos doplnit americk\u00fdmi brownies.\n\n\n\n\n\n\tVanilkov\u00e9 cupcakes\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tForma12 pap\u00edrov\u00fdch ko\u0161\u00ed\u010dk\u016fSuch\u00e1 sm\u011bs140 g dortov\u00e9 mouky ((americk\u00e1 mouka na dorty), nebo mouky T45 (viz pozn\u00e1mky))144 g krupicov\u00e9ho cukru0.75 l\u017ei\u010dky pr\u00e1\u0161ku do pe\u010diva0.25 l\u017ei\u010dky jedl\u00e9 sody0.25 l\u017ei\u010dky soliTuky57 g m\u00e1sla (nesolen\u00e9ho, zm\u011bkl\u00e9ho)3 l\u017e\u00edce rostlinn\u00e9ho oleje (neutr\u00e1ln\u00ed chuti)Tekut\u00e1 sm\u011bs1 velk\u00e9 vejce, (pokojov\u00e9 teploty)1 \u017eloutek z velk\u00e9ho vejce, (pokojov\u00e9 teploty)1 l\u017e\u00edce vanilkov\u00e9ho extraktu, (nebo vanilkov\u00e9 pasty)120 g zakysan\u00e9 smetany, (pokojov\u00e9 teploty)Vanilkov\u00fd m\u00e1slov\u00fd kr\u00e9m115 g m\u00e1sla (nesolen\u00e9ho, zm\u011bkl\u00e9ho)1.5 l\u017ei\u010dky vanilkov\u00e9ho extraktu1 \u0161petka soli225 g mou\u010dkov\u00e9ho cukru, (pros\u00e1t\u00e9ho)2-3 l\u017e\u00edce smetany ke \u0161leh\u00e1n\u00ed (plnotu\u010dn\u00e9, nebo ml\u00e9ka)Potravin\u00e1\u0159sk\u00e9 barvivo, (voliteln\u00e9)\t\n\t\n\t\tNe\u017e za\u010dneteVejce, \u017eloutek, m\u00e1slo a zakysanou smetanu vyndejte z lednice asi 30 minut p\u0159edem, aby m\u011bly pokojovou teplotu.Mouku odva\u017ete na kuchy\u0148sk\u00e9 v\u00e1ze.Troubu p\u0159edeh\u0159ejte na 175\u00b0C.V\u0161ech 12 d\u016flk\u016f formy na muffiny vylo\u017ete pap\u00edrov\u00fdmi ko\u0161\u00ed\u010dky.T\u011bstoDo m\u00edsy elektrick\u00e9ho \u0161leha\u010de dejte mouku, cukr, pr\u00e1\u0161ek do pe\u010diva, jedlou sodu a s\u016fl.M\u00edchejte na n\u00edzk\u00e9 ot\u00e1\u010dky asi 20 sekund.P\u0159idejte zm\u011bkl\u00e9 m\u00e1slo a olej.M\u00edchejte 1 a\u017e 2 minuty, dokud se mouka neobal\u00ed tukem a sm\u011bs nebude p\u0159ipom\u00ednat mokr\u00fd p\u00edsek.V mal\u00e9 misce pro\u0161lehejte vejce, \u017eloutek, vanilku a zakysanou smetanu dohladka.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed na n\u00edzk\u00e9 ot\u00e1\u010dky pomalu p\u0159il\u00e9vejte tekutou sm\u011bs do m\u00edsy \u0161leha\u010de.St\u011brkou se\u0161kr\u00e1bn\u011bte sm\u011bs ze dna a st\u011bn m\u00edsy.Zvy\u0161te ot\u00e1\u010dky na st\u0159edn\u00ed rychlost.\u0160lehejte asi 1 minutu, dokud t\u011bsto nebude hladk\u00e9.Pe\u010den\u00edT\u011bsto rozd\u011blte do ko\u0161\u00ed\u010dk\u016f a napl\u0148te je p\u0159ibli\u017en\u011b do dvou t\u0159etin.Pe\u010dte 16 a\u017e 20 minut, dokud p\u00e1r\u00e1tko zap\u00edchnut\u00e9 do st\u0159edu cupcaku nevyjde \u010dist\u00e9.Cupcakes vyndejte z trouby.Cupcakes p\u0159endejte na m\u0159\u00ed\u017eku.P\u0159ed zdoben\u00edm kr\u00e9mem je nechte \u00fapln\u011b vychladnout.Vanilkov\u00fd m\u00e1slov\u00fd kr\u00e9mElektrick\u00fdm \u0161leha\u010dem \u0161lehejte zm\u011bkl\u00e9 m\u00e1slo na st\u0159edn\u011b vysok\u00e9 ot\u00e1\u010dky 2 a\u017e 3 minuty, dokud nebude lehk\u00e9 a kr\u00e9mov\u00e9.P\u0159idejte vanilku a s\u016fl.Za\u0161lehejte je do m\u00e1sla.P\u0159idejte polovinu mou\u010dkov\u00e9ho cukru a \u0161lehejte nejprve na n\u00edzk\u00e9, pot\u00e9 na st\u0159edn\u00ed ot\u00e1\u010dky, dokud se cukr zcela nezapracuje.Stejn\u00fdm zp\u016fsobem zapracujte zbytek mou\u010dkov\u00e9ho cukru.Podle pot\u0159eby st\u011brkou se\u0161kr\u00e1bn\u011bte sm\u011bs ze dna a st\u011bn m\u00edsy.Po l\u017e\u00edc\u00edch p\u0159id\u00e1vejte smetanu, dokud nedos\u00e1hnete po\u017eadovan\u00e9 konzistence.St\u011brkou se\u0161kr\u00e1bn\u011bte sm\u011bs ze dna a st\u011bn m\u00edsy.Pokud chcete, p\u0159idejte potravin\u00e1\u0159sk\u00e9 barvivo.Zvy\u0161te ot\u00e1\u010dky na st\u0159edn\u011b vysokou rychlost.\u0160lehejte je\u0161t\u011b 3 a\u017e 5 minut, dokud nebude m\u00e1slov\u00fd kr\u00e9m hladk\u00fd, lehk\u00fd a nad\u00fdchan\u00fd.Zdoben\u00ed kr\u00e9memZcela vychladl\u00e9 cupcakes ozdobte m\u00e1slov\u00fdm kr\u00e9mem.\t\n\t\n\t\tPostup : tento recept vyu\u017e\u00edv\u00e1 takzvanou \u201edvouf\u00e1zovou\u201c metodu (obr\u00e1cen\u00e9 \u0161leh\u00e1n\u00ed). Nejprve se mouka obal\u00ed tukem a teprve pot\u00e9 se p\u0159idaj\u00ed tekutiny, co\u017e omezuje tvorbu lepku : st\u0159\u00eddka je jemn\u011bj\u0161\u00ed a sametov\u011bj\u0161\u00ed a t\u011bsto p\u0159iprav\u00edte v jedin\u00e9 m\u00edse. Cupcakes se upe\u010dou s p\u011bkn\u011b vyklenut\u00fdm vr\u0161kem, nepropadnou se ani nep\u0159ete\u010dou. P\u0159i klasick\u00e9m postupu, kdy se nejprve vy\u0161leh\u00e1 m\u00e1slo s cukrem, vznikne v\u00fdrazn\u011bj\u0161\u00ed vyklenut\u00ed.\nVl\u00e1\u010dnost : olej, \u017eloutek nav\u00edc a zakysan\u00e1 smetana udr\u017euj\u00ed cupcakes vl\u00e1\u010dn\u00e9. Ozdoben\u00e9 kr\u00e9mem a ulo\u017een\u00e9 ve vzduchot\u011bsn\u00e9 d\u00f3ze z\u016fstanou vl\u00e1\u010dn\u00e9 i druh\u00fd den. Uchov\u00e1vejte je nejv\u00fd\u0161e 2 dny p\u0159i pokojov\u00e9 teplot\u011b ve vzduchot\u011bsn\u00e9 d\u00f3ze, ne v lednici, kter\u00e1 je vysu\u0161uje.\nMouka : americk\u00e1 dortov\u00e1 mouka m\u00e1 n\u00edzk\u00fd obsah b\u00edlkovin a vytv\u00e1\u0159\u00ed lehkou st\u0159\u00eddku, kter\u00e1 nekles\u00e1. Ve Francii je j\u00ed nejbli\u017e\u0161\u00ed mouka T45. Pokud ji nem\u00e1te, pou\u017eijte mouku T55 a p\u0159ibli\u017en\u011b 15 % nahra\u010fte kuku\u0159i\u010dn\u00fdm \u0161krobem (Ma\u00efzena), tedy zhruba 120 g mouky T55 a 20 g \u0161krobu.\nZakysan\u00e1 smetana : v N\u011bmecku se prod\u00e1v\u00e1 jako saure Sahne nebo Schmand. Ve Francii ji n\u011bkdy najdete v chladic\u00edm odd\u011blen\u00ed ; pokud nen\u00ed k dispozici, pou\u017eijte hustou zakysanou smetanu.\nOlej : neutr\u00e1ln\u00ed olej, slune\u010dnicov\u00fd nebo \u0159epkov\u00fd.\nSmetana do m\u00e1slov\u00e9ho kr\u00e9mu : plnotu\u010dn\u00e1 smetana ke \u0161leh\u00e1n\u00ed, p\u0159\u00edpadn\u011b ml\u00e9ko.\nPro je\u0161t\u011b leh\u010d\u00ed cupcakes m\u016f\u017eete odd\u011blit b\u00edlek od \u017eloutku, z b\u00edlku vy\u0161lehat sn\u00edh a na z\u00e1v\u011br jej jemn\u011b vm\u00edchat do t\u011bsta.\nMini cupcakes : po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 10 minutami pe\u010den\u00ed.\nZdoben\u00ed \u0161pi\u010dkou : na klasickou spir\u00e1lu zn\u00e1mou z americk\u00fdch cukr\u00e1ren pou\u017eijte cukr\u00e1\u0159sk\u00fd s\u00e1\u010dek s otev\u0159enou hv\u011bzdicovou \u0161pi\u010dkou (typ Wilton 1M nebo Ateco 828). M\u00e1slov\u00fd kr\u00e9m mus\u00ed b\u00fdt dostate\u010dn\u011b m\u011bkk\u00fd, aby proch\u00e1zel \u0161pi\u010dkou bez trh\u00e1n\u00ed, a z\u00e1rove\u0148 dostate\u010dn\u011b pevn\u00fd, aby dr\u017eel tvar a nesesedal : konzistenci upravujte smetanou po n\u011bkolika kapk\u00e1ch. V tepl\u00e9 kuchyni dejte m\u00e1slov\u00fd kr\u00e9m p\u0159ed zdoben\u00edm na n\u011bkolik minut do lednice. P\u0159i osych\u00e1n\u00ed na vzduchu vytvo\u0159\u00ed americk\u00fd m\u00e1slov\u00fd kr\u00e9m tenkou krusti\u010dku, kter\u00e1 zachov\u00e1 reli\u00e9f r\u00fdh.\n\u010cokol\u00e1dov\u00e1 varianta : tyto vanilkov\u00e9 cupcakes se hod\u00ed tak\u00e9 k americk\u00e9mu \u010dokol\u00e1dov\u00e9mu m\u00e1slov\u00e9mu kr\u00e9mu. \u010cokol\u00e1dov\u00e9 cupcakes se p\u0159ipravuj\u00ed podle jin\u00e9ho receptu : neslazen\u00e9 alkalizovan\u00e9 kakao se v n\u011bm rozm\u00edch\u00e1 ve 120 a\u017e 240 ml vrouc\u00ed tekutiny, aby se rozvinula jeho chu\u0165.\n\t\n\t\n\t\tDessertAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/204518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=204518"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/204518\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/204410"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=204518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=204518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=204518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}