{"id":204592,"title":"Brio\u0219e cu vanilie (cupcakes)","modified":"2026-11-05T15:58:11+01:00","plain":"Cupcakes americane cu vanilie, cu miez fin \u0219i pufos, decorate cu o spiral\u0103 de crem\u0103 de unt cu vanilie.\n\n\n\nSunt zile \u00een care \u00ee\u021bi dore\u0219ti o pr\u0103jitur\u0103 doar pentru tine, f\u0103r\u0103 cu\u021bit \u0219i f\u0103r\u0103 farfurie. Un cupcake cu vanilie este f\u0103cut tocmai pentru asta\u00a0: desprinzi forma de h\u00e2rtie, mu\u0219ti mai \u00eent\u00e2i din spirala de crem\u0103 de unt, cu o crust\u0103 abia format\u0103 deasupra \u0219i fin\u0103, de se tope\u0219te \u00een gur\u0103, dedesubt, apoi din miezul fin, parfumat cu vanilie. \n\n\n\nUn strop de sare d\u0103 personalitate \u00eentregului. Prima pr\u0103jitur\u0103 dispare repede, la fel \u0219i a doua.\n\n\n\nAceea\u0219i tav\u0103, un alt preparat clasic : brio\u0219ele cu afine\n\n\n\nCe este un cupcake cu vanilie ?\n\n\n\nUn cupcake este o pr\u0103jitur\u0103 mic\u0103, individual\u0103, coapt\u0103 \u00eentr-o form\u0103 de h\u00e2rtie a\u0219ezat\u0103 \u00eentr-un loca\u0219 al t\u0103vii de brio\u0219e, apoi acoperit\u0103 cu crem\u0103. \n\n\n\nVarianta cu vanilie din plin combin\u0103 un aluat cu unt, parfumat cu vanilie, \u0219i o crem\u0103 de unt american\u0103 (unt nes\u0103rat, zah\u0103r pudr\u0103, vanilie \u0219i un praf de sare), aplicat\u0103 \u00een spiral\u0103 cu po\u0219ul cu dui. \n\n\n\nEste unul dintre cele mai cunoscute deserturi din buc\u0103t\u0103ria american\u0103. Brio\u0219a seam\u0103n\u0103 cu el, dar este mai pu\u021bin dulce, aluatul ei se amestec\u0103 foarte pu\u021bin \u0219i se m\u0103n\u00e2nc\u0103 f\u0103r\u0103 crem\u0103 deasupra.\n\n\n\nNumele vine de la cuv\u00e2ntul englezesc pentru cea\u0219c\u0103. Primele cupcakes se coceau \u00een ce\u0219ti sau \u00een forme mici din lut ars, iar \u00een secolul al XIX-lea cuv\u00e2ntul desemna \u0219i pr\u0103jiturile ale c\u0103ror ingrediente se m\u0103surau cu cea\u0219ca.\n\n\n\nAi poft\u0103 de un tort \u00eentreg ? \u00cencearc\u0103 tortul Red Velvet\n\n\n\nDe la ce\u0219tile din lut ars la cofet\u0103riile din New York\n\n\n\nPrima men\u021biune scris\u0103 dateaz\u0103 din 1796. \u00cen Buc\u0103t\u0103ria american\u0103, considerat\u0103 prima carte de bucate american\u0103, Amelia Simmons ofer\u0103 re\u021beta unei \u201epr\u0103jituri u\u0219oare de copt \u00een ce\u0219ti mici\u201d. \n\n\n\nT\u0103vile de brio\u0219e nu existau \u00eenc\u0103, iar aceste por\u021bii mici se coceau mai repede \u0219i mai uniform dec\u00e2t pr\u0103jiturile mari \u00een cuptoarele vremii.\n\n\n\nTimp de mai bine de un secol, cupcake-ul r\u0103m\u00e2ne o pr\u0103jitur\u0103 de cas\u0103 : pentru gust\u0103rile de dup\u0103-amiaz\u0103, petrecerile copiilor \u0219i v\u00e2nz\u0103rile de pr\u0103jituri organizate la \u0219coal\u0103. La \u00eenceputul anilor 2000, cofet\u0103riile din New York \u00eel transform\u0103 \u00eentr-un desert la mod\u0103, apoi tendin\u021ba cucere\u0219te restul lumii.\n\n\n\nUn alt deliciu american de \u00eemp\u0103r\u021bit cu ceilal\u021bi : blondies\n\n\n\nAst\u0103zi \u00eel g\u0103se\u0219ti cu l\u0103m\u00e2ie, ciocolat\u0103 sau fructe, dar varianta cu vanilie din plin r\u0103m\u00e2ne un reper, al\u0103turi de fursecurile americane sau de tortul american cu morcovi.\n\n\n\nIngredientele principale pentru cupcakes cu vanilie\n\n\n\n\n\n\n\nAluatul porne\u0219te de la o f\u0103in\u0103 s\u0103rac\u0103 \u00een proteine : f\u0103ina american\u0103 pentru pr\u0103jituri sau, \u00een Fran\u021ba, f\u0103ina T45. \u00cen lipsa acesteia, merge \u0219i o f\u0103in\u0103 T55 din care \u00eenlocuie\u0219ti aproximativ 15 % din greutate cu amidon de porumb. Zah\u0103rul tos \u00eendulce\u0219te \u0219i rumene\u0219te suprafa\u021ba, praful de copt face aluatul s\u0103 creasc\u0103, iar bicarbonatul de sodiu reac\u021bioneaz\u0103 cu aciditatea sm\u00e2nt\u00e2nii fermentate, f\u0103c\u00e2nd miezul mai aerat.\n\n\n\nUntul nes\u0103rat d\u0103 gust, iar uleiul cu gust neutru p\u0103streaz\u0103 textura fraged\u0103 dup\u0103 ce pr\u0103jiturile s-au r\u0103cit. G\u0103lbenu\u0219ul ad\u0103ugat pe l\u00e2ng\u0103 oul \u00eentreg aduce gr\u0103sime \u0219i culoare, iar sm\u00e2nt\u00e2na fermentat\u0103 ofer\u0103 cremozitate \u0219i o u\u0219oar\u0103 aciditate. \u00cen Fran\u021ba, aceasta se g\u0103se\u0219te uneori la raionul frigorific ; \u00een lipsa ei, poate fi \u00eenlocuit\u0103 cu o sm\u00e2nt\u00e2n\u0103 fermentat\u0103 groas\u0103.\n\n\n\nCrema de unt combin\u0103 unt nes\u0103rat b\u0103tut p\u00e2n\u0103 se deschide la culoare, zah\u0103r pudr\u0103 cernut, vanilie \u0219i un praf de sare. C\u00e2teva linguri de sm\u00e2nt\u00e2n\u0103 lichid\u0103 gras\u0103 sau de lapte, ad\u0103ugate pe r\u00e2nd, \u00eei ajusteaz\u0103 consisten\u021ba. Colorantul este op\u021bional.\n\n\n\nSfaturi tehnice pentru cupcakes reu\u0219ite\n\n\n\nAluatul se prepar\u0103 prin metoda numit\u0103 \u201e \u00een doi timpi \u201d : mai \u00eent\u00e2i se amestec\u0103 f\u0103ina cu untul \u0219i uleiul p\u00e2n\u0103 cap\u0103t\u0103 aspectul unui nisip umed, apoi se adaug\u0103 lichidele. Glutenul se dezvolt\u0103 mai pu\u021bin, iar miezul r\u0103m\u00e2ne fin \u0219i fraged. Metoda clasic\u0103, \u00een care se \u00eencepe prin baterea untului cu zah\u0103rul, d\u0103 o suprafa\u021b\u0103 mai bombat\u0103. Formele de h\u00e2rtie se umplu p\u00e2n\u0103 la dou\u0103 treimi, astfel \u00eenc\u00e2t aluatul s\u0103 creasc\u0103 f\u0103r\u0103 s\u0103 dea pe dinafar\u0103.\n\n\n\n\u0218i mai cremos, cheesecake-ul \u00een stil New York\n\n\n\nPentru spiral\u0103, ai nevoie de un dui stelat deschis \u0219i de o crem\u0103 suficient de moale ca s\u0103 treac\u0103 prin el f\u0103r\u0103 s\u0103 se rup\u0103, dar suficient de ferm\u0103 ca s\u0103 \u00ee\u0219i p\u0103streze forma. Pe m\u0103sur\u0103 ce se usuc\u0103, zah\u0103rul pudr\u0103 formeaz\u0103 o crust\u0103 fin\u0103 care p\u0103streaz\u0103 relieful stria\u021biilor. \n\n\n\nPr\u0103jiturile cupcakes decorate cu crem\u0103 se p\u0103streaz\u0103 2\u00a0zile la temperatura camerei, \u00eentr-o cutie \u00eenchis\u0103 ermetic, niciodat\u0103 la frigider\u00a0: frigul usuc\u0103 miezul.\n\n\n\nPentru o gustare de dup\u0103-amiaz\u0103 \u00een stil american, se potrivesc cu cl\u0103tite americane sau cu varianta lor japonez\u0103, cl\u0103titele japoneze foarte pufoase. Pentru iubitorii de ciocolat\u0103, crema de unt se poate prepara \u0219i cu cacao, iar pr\u0103jiturile brownies americane completeaz\u0103 platoul.\n\n\n\n\n\n\tCupcakes cu vanilie\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tTav\u010312 forme de h\u00e2rtieAmestec uscat140 g f\u0103in\u0103 pentru pr\u0103jituri ((f\u0103in\u0103 american\u0103 pentru pr\u0103jituri), sau f\u0103in\u0103 T45 (vezi notele))144 g zah\u0103r tos0.75 linguri\u021b\u0103 praf de copt0.25 linguri\u021b\u0103 bicarbonat de sodiu0.25 linguri\u021b\u0103 sareGr\u0103simi57 g unt (nes\u0103rat, moale)3 linguri ulei vegetal (cu gust neutru)Amestec lichid1 ou mare, (la temperatura camerei)1 g\u0103lbenu\u0219 de ou mare, (la temperatura camerei)1 lingur\u0103 extract de vanilie, (sau past\u0103 de vanilie)120 g sm\u00e2nt\u00e2n\u0103 fermentat\u0103, (la temperatura camerei)Crem\u0103 de unt cu vanilie115 g unt (nes\u0103rat, moale)1.5 linguri\u021b\u0103 extract de vanilie1 priz\u0103 sare225 g zah\u0103r pudr\u0103, (cernut)2-3 linguri sm\u00e2nt\u00e2n\u0103 lichid\u0103 (gras\u0103, sau lapte)Colorant alimentar, (op\u021bional)\t\n\t\n\t\t\u00cenainte de a \u00eencepeScoate oul, g\u0103lbenu\u0219ul, untul \u0219i sm\u00e2nt\u00e2na fermentat\u0103 cu aproximativ 30 de minute \u00eenainte, ca s\u0103 ajung\u0103 la temperatura camerei.C\u00e2nt\u0103re\u0219te f\u0103ina cu un c\u00e2ntar de buc\u0103t\u0103rie.Pre\u00eenc\u0103lze\u0219te cuptorul la 175\u00b0C.A\u0219az\u0103 forme de h\u00e2rtie \u00een cele 12 ad\u00e2ncituri ale unei t\u0103vi pentru brio\u0219e.Compozi\u021biePune f\u0103ina, zah\u0103rul, praful de copt, bicarbonatul \u0219i sarea \u00een bolul mixerului electric.Amestec\u0103 la vitez\u0103 mic\u0103 aproximativ 20 de secunde.Adaug\u0103 untul moale \u0219i uleiul.Amestec\u0103 1 p\u00e2n\u0103 la 2 minute, p\u00e2n\u0103 c\u00e2nd f\u0103ina este acoperit\u0103 de gr\u0103sime, iar amestecul seam\u0103n\u0103 cu nisipul umed.\u00centr-un bol mic, bate cu telul oul, g\u0103lbenu\u0219ul, vanilia \u0219i sm\u00e2nt\u00e2na fermentat\u0103 p\u00e2n\u0103 ob\u021bii un amestec omogen.Cu mixerul la vitez\u0103 mic\u0103, toarn\u0103 \u00eencet acest amestec lichid \u00een bol.Adun\u0103 compozi\u021bia de pe fundul \u0219i pere\u021bii bolului.Treci la vitez\u0103 medie.Bate aproximativ 1 minut, p\u00e2n\u0103 c\u00e2nd compozi\u021bia devine omogen\u0103.Coacere\u00cemparte compozi\u021bia \u00een formele de h\u00e2rtie, umpl\u00e2ndu-le cam dou\u0103 treimi.Coace 16 p\u00e2n\u0103 la 20 de minute, p\u00e2n\u0103 c\u00e2nd o scobitoare introdus\u0103 \u00een centrul unui cupcake iese curat\u0103.Scoate cupcakes din cuptor.A\u0219az\u0103 cupcakes pe un gr\u0103tar.Las\u0103-le s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a le acoperi cu crem\u0103.Crem\u0103 de unt cu vanilieBate untul moale cu mixerul electric la vitez\u0103 medie-mare timp de 2 p\u00e2n\u0103 la 3 minute, p\u00e2n\u0103 devine aerat \u0219i cremos.Adaug\u0103 vanilia \u0219i sarea.Bate p\u00e2n\u0103 se \u00eencorporeaz\u0103.Adaug\u0103 jum\u0103tate din zah\u0103rul pudr\u0103, \u00eencep\u00e2nd la vitez\u0103 mic\u0103, apoi trec\u00e2nd la vitez\u0103 medie, p\u00e2n\u0103 se \u00eencorporeaz\u0103 complet.Adaug\u0103 restul de zah\u0103r pudr\u0103 \u00een acela\u0219i fel.Adun\u0103 compozi\u021bia de pe fundul \u0219i pere\u021bii bolului, dac\u0103 este nevoie.Adaug\u0103 sm\u00e2nt\u00e2na c\u00e2te o lingur\u0103, p\u00e2n\u0103 ob\u021bii consisten\u021ba dorit\u0103.Adun\u0103 compozi\u021bia de pe fundul \u0219i pere\u021bii bolului.Adaug\u0103 colorantul alimentar, dac\u0103 dore\u0219ti.Treci la vitez\u0103 medie-mare.Mai bate 3 p\u00e2n\u0103 la 5 minute, p\u00e2n\u0103 c\u00e2nd crema de unt devine fin\u0103, aerat\u0103 \u0219i spumoas\u0103.Decorare cu crem\u0103Acoper\u0103 cupcakes complet r\u0103cite cu crema de unt.\t\n\t\n\t\tMetod\u0103 : aceast\u0103 re\u021bet\u0103 folose\u0219te metoda numit\u0103 \u201e\u00een doi pa\u0219i\u201d (cremare invers\u0103). Mai \u00eent\u00e2i se acoper\u0103 f\u0103ina cu gr\u0103sime, \u00eenainte de a ad\u0103uga lichidele, ceea ce limiteaz\u0103 dezvoltarea glutenului : miezul este mai fraged \u0219i catifelat, iar compozi\u021bia se prepar\u0103 \u00eentr-un singur bol. Cupcakes formeaz\u0103 la copt o cupol\u0103 frumoas\u0103, f\u0103r\u0103 s\u0103 se lase sau s\u0103 dea pe dinafar\u0103. Metoda clasic\u0103, \u00een care se bat mai \u00eent\u00e2i untul \u0219i zah\u0103rul, d\u0103 o cupol\u0103 mai pronun\u021bat\u0103.\nFr\u0103gezime : uleiul, g\u0103lbenu\u0219ul suplimentar \u0219i sm\u00e2nt\u00e2na fermentat\u0103 p\u0103streaz\u0103 cupcakes fragede. Acoperite cu crem\u0103 \u0219i p\u0103strate \u00eentr-o cutie \u00eenchis\u0103 ermetic, r\u0103m\u00e2n fragede \u0219i a doua zi. P\u0103streaz\u0103-le p\u00e2n\u0103 la 2 zile la temperatura camerei, \u00eentr-o cutie \u00eenchis\u0103 ermetic, nu la frigider, unde se usuc\u0103.\nF\u0103in\u0103 : f\u0103ina american\u0103 pentru pr\u0103jituri are un con\u021binut sc\u0103zut de proteine \u0219i d\u0103 un miez aerat, care nu se las\u0103. \u00cen Fran\u021ba, f\u0103ina T45 este cea mai apropiat\u0103 variant\u0103. Dac\u0103 nu ai, folose\u0219te f\u0103in\u0103 T55 \u0219i \u00eenlocuie\u0219te aproximativ 15 % din ea cu amidon de porumb (Ma\u00efzena), adic\u0103 aproximativ 120 g de T55 \u0219i 20 g de amidon.\nSm\u00e2nt\u00e2n\u0103 fermentat\u0103 : \u00een Germania, saure Sahne sau Schmand. \u00cen Fran\u021ba, se g\u0103se\u0219te uneori la raionul de produse refrigerate ; dac\u0103 nu ai, folose\u0219te sm\u00e2nt\u00e2n\u0103 fermentat\u0103 groas\u0103.\nUlei : un ulei cu gust neutru, de floarea-soarelui sau de rapi\u021b\u0103.\nSm\u00e2nt\u00e2na pentru crema de unt : sm\u00e2nt\u00e2n\u0103 lichid\u0103 gras\u0103 sau, dac\u0103 nu ai, lapte.\nPentru cupcakes \u0219i mai aerate, po\u021bi separa oul, bate albu\u0219ul spum\u0103 \u0219i \u00eel po\u021bi \u00eencorpora delicat \u00een compozi\u021bie la final.\nMini cupcakes : timpul de coacere este de aproximativ 10 minute.\nDecorarea cu po\u0219ul : pentru spirala clasic\u0103 din cofet\u0103riile americane, folose\u0219te un po\u0219 cu un dui stelat deschis (tip Wilton 1M sau Ateco 828). Crema de unt trebuie s\u0103 fie suficient de moale ca s\u0103 treac\u0103 prin dui f\u0103r\u0103 s\u0103 se rup\u0103 \u0219i suficient de ferm\u0103 ca s\u0103 \u00ee\u0219i p\u0103streze forma f\u0103r\u0103 s\u0103 se lase : ajusteaz\u0103 consisten\u021ba cu sm\u00e2nt\u00e2n\u0103, c\u00e2teva pic\u0103turi odat\u0103. Dac\u0103 este cald \u00een buc\u0103t\u0103rie, pune crema de unt c\u00e2teva minute la frigider \u00eenainte de a o folosi \u00een po\u0219. Pe m\u0103sur\u0103 ce se usuc\u0103 la aer, crema de unt american\u0103 formeaz\u0103 o crust\u0103 sub\u021bire, care p\u0103streaz\u0103 relieful stria\u021biilor.\nVariant\u0103 cu ciocolat\u0103 : aceste cupcakes cu vanilie se potrivesc \u0219i cu o crem\u0103 de unt american\u0103 cu ciocolat\u0103. Cupcakes cu ciocolat\u0103 se prepar\u0103 dup\u0103 alt\u0103 re\u021bet\u0103 : \u00een acel caz, se dizolv\u0103 cacao alcalinizat\u0103 ne\u00eendulcit\u0103 \u00een 120 p\u00e2n\u0103 la 240 ml de lichid clocotit, pentru a-i intensifica gustul.\n\t\n\t\n\t\tDessertAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/204592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=204592"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/204592\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/204410"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=204592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=204592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=204592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}