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1. Mini cheesecake with blueberries (without baking)
Mix 2 cups of blueberries with a tablespoon of sugar, put in a saucepan over medium heat, cook, stirring, for 15 minutes. Rinse the cookie with a soft oil at room temperature, lay on the bottom of jars. 220 ml of cream cheese (Philadelphia, mascarpone, etc.) mix with a mixer with 3 tablespoons of sugar and 1 spoon of sour cream. Put the cream in the jar first, and the berries on top.
2. Frozen yoghurt with strawberries
6 pechenok, 50 g melted butter, a cup of strawberries, a cup of yogurt, 5 tablespoons condensed milk, a form for muffins. Grind the cookies in a blender, add butter, mix. In the blender, mix the remaining ingredients. In each mold for the muffin put on the bottom of the ground cookies, top with a mixture of yogurt and strawberries. Freeze for at least 4 hours.
3. Mini tartlets with berries
There is nothing easier - ready tartlets fill with any cream or whipped cream, from above put berries or fruit to taste.
4. Mini buns with cherries
You will need to pack a puff pastry, for a cream filling - mix a mix of Philadelphia, 1 egg, ½ cup of powdered sugar, ¼ teaspoon of almond essence, ½ teaspoon of vanilla essence. For a cherry filling, 2 cups of sweet cherry, 1 tablespoon of cornstarch and 2 tablespoons of lemon juice, ½ cup of sugar. On the dough put first cream, cherry on it. Bake according to the instructions on the package.
5. Chocolate with caramel
175 grams of chilled butter mixed with 225 grams of flour. As a result, the dough should look like crumbs. Add 75 grams of sugar and mix well. Lay out in small molds and form a bottom with bumps. Put in the refrigerator for 15 minutes. Get out of the refrigerator and bake for about 30 minutes until the dough turns golden. Cool completely, pour over the heated caramel sauce, put in the refrigerator until the sauce is frozen. In a water bath, make chocolate ganache - mix 100 grams of milk, dark chocolate and fatty cream with a tablespoon of butter. Pour over the top with chocolate and cool again until it hardens.
6. Mini cakes with rhubarb
The number of ingredients is calculated on three 10-centimeter round detachable molds.
For the dough mix 80 grams of butter with 280 grams of sugar, add 2 large eggs, 240 grams of flour, 240 grams of milk, soda, a little salt and vanilla extract. Divide the dough into 3 parts and stain with a red dye in 3 shades, from pink to dark red. Bake layers separately at 170 ° C, cool well.
For a cream filling, mix 75 grams of butter at a high speed for about 5 minutes, then add 150 grams of powdered sugar to 3 drops, whisking at low speed, then add 1-2 teaspoons of milk and whisk for another 5 minutes at high speed.
For the stuffing of rhubarb 140 grams of finely chopped rhubarb, 1 tablespoon of water and 60 grams of sugar, heat on low heat and cook until the rhubarb softens. Strain, put the liquid down.
Each cake cut into 3 parts, in the end you get 9 cakes. On the cakes in a circle put cream, in the middle - rhubarb. For glaze, mix the liquid from rhubarb and sugar powder.
7. Inverted Pineapple Cakes
At the bottom of the mold for muffins put canned pineapple ring, in the middle you can add a cocktail cherry. Pour biscuit batter on your favorite recipe. Fill the molds no more than ¾.
8. Baskets with lime cream
Sandy dough put in the molds for muffins so that the basket turned out, bake until golden brown.
For the filling fill the bowl in a water bath. Mix 2 eggs, ⅓ cups of sugar, 5 tablespoons of lime juice and zest of one lime, beat over a water bath, but gently, so that the egg does not curl. As a result, a dense light mixture should be obtained. Stir 4 tablespoons of melted butter, stir again. Fill the baskets with filling, again put in the oven at 150 ° C and bake for 5-7 minutes. Refrigerate, put for 2 hours in the refrigerator. Serve cold.
9. Mini-Pavlova
Preheat the oven to 170 ° C. Place the pan on the middle level and another one immediately below it. Take 12 eggs at room temperature and separate the proteins from the yolks. To the proteins, add 4 cups of sugar and whisk until firm peaks. With the help of a confectioner's bag, set the same size meringues on the baking sheet. Put in the oven, reduce the temperature to 130 ° C, bake for 7 minutes. Then lower the temperature to 100 ° C and bake for another 53 minutes. In the course of an hour, do not open the oven. Turn off the oven, open the door slightly and allow the meringue to cool in the oven. Top with berries and whipped cream.
10. Mini-tart with a marshmallow.
Melt the ⅓ cup of butter. Add ¼ cup of sugar. Stir in 1¼ cups of ground not too sweet cookies. The received weight put in forms for cupcakes, having pressed from above a bottom of a wine-glass, a rolling pin or other subject with a blunt end that the forms-cups have turned out. Bake for 5 minutes at a temperature of 160 ° C. For the filling, mix ½ cup of sugar, 1 egg, ⅓ cups of flour, ¼ cup unsweetened cocoa, ¼ cup of soft butter. Stir well until smooth, fill the cups and bake for another 15-20 minutes. Then put a marshmallow on top of each mini-tart and put it in the oven right under the heating element or grill for another 30 seconds, until the marshmallow is browned and melts. Serve immediately.
11. Mini cake with strawberries.
Preheat the oven to 180 ° C. 3 Whip the protein until firm peaks. In another bowl, grind 1¼ cups of sugar and ⅓ cup of butter. Add 2 cups of flour, ⅓ cup of vegetable oil, ¾ teaspoon salt, teaspoon soda, ⅔ cup of milk, vanilla. Gently mix the resulting mass with whipped whites. Fill the cake pan with ⅓ of the volume and bake for 18-25 minutes.
For cream, whip 1½ cups of creamy cream until firm peaks. In a separate bowl, mix 170 grams of cream cheese with ½ cup of sugar, vanilla, ¼ teaspoon of salt. Combine with whipped cream, mix well, refrigerate for 30 minutes. Cut the finished cupcakes into layers, cover with cream and put fresh cut strawberries.
12. Mini cake "Red velvet".
Preheat the oven to 180 ° C. Mix 1¼ cups of flour with ½ teaspoon of salt, set aside. In the mixer, grind 1 cup of sugar with ½ cup of soft butter to the whiteness, add 1 egg, stir. Add a little flour and salt and milk (only ½ cup), starting and ending with flour. Stir well each time. Add a teaspoon of vanilla extract. In a small bowl, mix 2 teaspoons of a liquid red dye with 2 teaspoons of cocoa until the paste is in place. Add to the dough and mix well. Extinguish ¼ teaspoon of soda with 2 teaspoons of apple cider vinegar, add to the dough and mix again well. Distribute the dough into 6 small forms, bake for 15-20 minutes. For the glaze, whip with a mixer 110 grams of cream cheese and a teaspoon of vanilla, add a cup of sugar and 3-4 tablespoons of milk. Beat for 1 minute at a slow speed and then for a few minutes on the middle. Pour on top of the cupcakes.