I have always loved to bake, and as I get older I keep expanding my horizons. My latest adventure was to make cream filled cupcakes. I went the easy route this time and bought a store box mix since my main focus was on making the filling. Let the baking adventure begin!
I followed the box recipe exactly - and then filled the cupcake tins.
The best thing for scooping cupcakes or muffins for that matter is an icecream scoop! This ensures your cupcakes are the same size and results in even baking.
Fresh out of the oven. Can you smell the warm chocolate aroma? The next step was attempting to fill them. I bought a cupcake plunger, and yes that is actually what it is called, to remove the centers and fill the cupcakes. However the plunger removed the majority of the cupcake and left a giant crater-sized hole.
Unlike the name, I like the concept of the cupcake plunger but think it would work better on a jumbo cupcake. So instead I resorted to using piping bags. If you have never filled a piping bag - that is an adventure in and of itself! Unfortunatley my hands were too covered in frosting to take a picture!
I filled the cupcakes by inserting the piping bag tip in the middle of each one.
Then finished off decorating the top with chocolate frosting and sanding sugar. Over all I think it was a success. I plan to experiment with adding various flavors to the cream filling.
Creatively Chic....and a little crazy
Cream Filling Recipe:
2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve the salt in the hot water and allow to cool.
Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.
