Spice up your usual cupcakes with a creamy filling.
Cupcakes and cream are like a match made in heaven. The airy cake pairs with the rich cream in perfect proportions. Unlike other cupcake fillings, cream is perishable and requires special attention. You must first whip the cream to achieve the right texture to hold up to the cake surrounding it. The process may seem a bit complicated, but it becomes easier with each cupcake filled. By the end of the batch, you'll be a cream filling pro and your friends and family will greatly appreciate the effort.
Instructions
1. Bake cupcakes as usual. Allow the cupcakes to cool completely before filling.
2. Remove the center of the cupcake using an apple corer, vegetable peeler, or a small paring knife. Take special care not to remove the bottom of the cupcake, since that will cause the filling leak out through the liner.
3. Combine the cream and powdered sugar in a chilled metal bowl. If you like, add vanilla extract to the bowl as well. Whip the ingredients vigorously until the mixture becomes stiff.
4. Place a dollop of whipped cream in the hollow center of each cupcake using a teaspoon. The cream filling should stop just before the top of the cupcake. Refrigerate the cupcakes for 30 minutes.
5. Frost the cupcakes as you would normally. The frosting will hide the cream filling inside and the filled cupcake will look like any plain frosted cupcake. Store in the refrigerator, since the cream can melt and spoil at room temperature.
Tags: cream filling, cupcake using, each cupcake