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Elizaveta
Vageena
Vageena
Pastry chef at her own pastry workshop
Moscow
Moscow
I am an economist by education, a graduate of the Higher School of Economics. Now I manage my own pastry workshop established in 2015.
Mezeskalacs (Hungarian painted gingerbread honey cookies) became my first pastry hobby; the skills acquired at art school came in handy here. Then I was fond of English cakes decorated with icing in Lambeth style. From the external decoration, I came to the very essence of the cakes. I am learning from the experience of French pastry chefs — great masters of their craft, with Russian chefs whom I love and respect very much… I focus on my self-developing both as a pastry master and as a businessperson.
SPICED HONEY CUPCAKES
Ingredients
(for 12 pcs)
-
Dough
- GRANDPRO Cake margarine 80 g
- Sugar 110 g
- Eggs 120 g
- Honey 40 g
- Wheat flour 150 g
- Baking powder 4 g
- Baking soda 4 g
- Ground cinnamon 1.5 tsp.
- Ground cardamom 0.25 tsp.
- Grated nutmeg 0.25 tsp.
- Milk 80 g
- Cranberry confit
- Cranberry puree 200 g
- Sugar100 g
- Pectin 10 g
- Sour cream topping
- GRANDPRO Cream margarine 120 g
- Powdered sugar 50 g
- Sour cream 20% fat 180 g
- Vanilla paste 10 g
cooking
Cupcake batter
- All the ingredients should be at room temperature. Whisk GRANDPRO Cake margarine with sugar until white. Add eggs one by one; then add honey.
- Sift all the dry ingredients; add them to the margarine and sugar mixture. Stir to combine them well. Add milk. Stir until smooth.
- Put the batter in cupcake molds and bake at 180°C for about 20 minutes.
Cranberry confit
- Heat cranberry puree to 40°C; add sugar mixed with pectin. Cook until thickened. Cool and put to a pastry bag.
Sour cream topping
- Whisk GRANDPRO Cream margarine with powdered sugar until fluffy. Gradually add sour cream, keep on whisking. Add vanilla paste finally.
Assembling the dessert
- Make a hole in the cupcake; fill it with cranberry confit. Decorate with a fluffy cap of sour cream topping.