Sunday, January 13, 2013

The Best Fillings For Cupcakes Recipes


Smore's Filled Cupcakes Recipe below


There are many ways to fill a cupcake and with amazing fillings to make them over the top gourmet!
A few simple tools will work. I have used a sharp paring knife, apple corer (my favorite) small orderve cutters just to name a few of the easier ones.
For the fillings I use a ziplock bag, fill and snip a small portion of the end off to squeeze out the filling.

So lets get started to making the filling recipes. Raspberry, peanut butter, lemon curd, chocolate pudding and smore's filling just to name a few at the top of my list. Interested? Of course if your making an instant treat with puddings you can just make your favorite fillings to include even instant cheesecake filling to butterscotch with the instant brands out on the market.

All topped with a butter cream frosting or choice or a rich ganache.
For white or yellow cakes, I like to fill them with lemon, coconut cream, chocolate or even a vanilla pudding.
Mix and match your favorites.
For the chocolate cake try these fillings, smore's, peanut butter, raspberry and chocolate filling.


First Bake a batch of your favorite cupcakes using a mix or a favorite recipe!

Coconut Cream Filled Cupcakes:
(this goes on top of the batter in the center before baking)

2 egg whites
2 tablespoons flour
1/3 cup sugar
1 3/4 cups of flaked coconut put through a food processor
Mix all together. Put a small amount of batter in a paper line cupcake tin, put some of the filling in the center and top with more batter. Bake to package directions.

Raspberry Filled Cupcakes:
(filled after the cupcakes are baked and cooled)

2 cups fresh raspberries smashed
1/3 cup sugar
1 1/4 cup water
3 tablespoons corn starch
1 tablespoon Chambord or Vanilla Extract

Mix the sugar, corn starch and little water to blend smooth, add the rest of the water then and Chambord. Cook until thickened. Fill cooled cupcakes by cutting the middles out and piping in the filling in the center. Replace with the cake that was removed and frost.



Peanut Butter Filled Cupcakes:
(filling is used after the cakes are baked then cooled)

1 1/2 cups powdered sugar
3/4 cup creamy peanut butter
1/4 stick of butter, softened
3 tablespoons of heavy cream

Add all ingredients in mixing bowl and beat using an electric mixer add more cream if too stiff should be fluffy enough to fill not dry.
Filled the center of cooled cupcakes by scooping out the middles and piping the filling into the centers. Replace the cake and frost.

Fresh Lemon Curd Recipe:
(filled after the cakes are baked then cooled)

1 cup sugar
3 eggs
1/2 cup freshly squeezed, seeds removed lemon juice
1 tablespoon fresh lemon peel
1/4 cup butter melted

Using a double boiler, place beat the eggs and sugar together add to the boiler pan. Add the lemon juice, peel, and butter. Simmer over the boiling water until thickened around 15 minutes
Fill cooled cupcakes with lemon curd by removing the center of the cupcake, pipe in with the lemon curd and replace the cake into the center. Sprinkle with powdered sugar.





Smore's Filling: (as shown in the first photo, using a chocolate cake for the cupcakes the bake, cooled and filled)

6 tablespoon unsalted butter, melted
1 cup plus 2 tablespoons powdered sugar
1 cup plus 2 tablespoons marshmallow fluff
1 teaspoon vanilla extract

Beat together ingredients. Add 1/4 mini chocolate chips set aside.

In a food processor add 1 package of graham crackers with 3 tablespoons softened butter. Pulse until crumbs.
In the center of the cooled cupcakes, cut the centers out. Spoon in a little of the crumbs mixture in first then pipe filling (using a ziplock bag with this filling and snip the end off) adding a small amount of marshmallow filling on top of the crumb mixture. Top with cut out of cupcake middle.  Frost,  leave plain or add ice cream for garnishing.

Click links for these other fillings:

Vanilla Pastry Cream
Chocolate Pudding
Banana Pudding

For Ganache Style Glaze toppings:

White:
1/4 cup butter
3 ounces white chocolate
1 3/4 cup powdered sugar
4-5 tablespoons rum or water

In a microwave safe bowl, add white chocolate and butter till melted. Mix in sugar and water, stir mixing till blended.

Chocolate:
1/4 cup butter
3 ounces dark chocolate
1 3/4 cup powdered sugar
4-5 tablespoons of warm water
In a microwave safe bowl, add chocolate and butter till melted. Mix in sugar and water, stir mixing till blended.

Ganache:

Easy to make by chopping 8 ounces of good grade chocolate and putting into a heavy duty glass bowl. Heat 1 cup of heavy cream just to a boil and then pour over the chocolate. Let sit around 10 minutes stir until melted and well blended, do not over blend.

Use with white or dark chocolates and pour over any cake you like.

Buttercream Frosting:
(High Humidity Frosting: (Great for Florida or hot weather area's.)

2 lbs powdered sugar
2/3 cup crisco
2/3 cup water
1 package of dream whip
2 tablespoons clear vanilla

Beat with a flat beat in an industrial mixer 1 package dream whip and crisco till light, gradually add the powdered sugar in and little water at a time. Whip or 12 minutes, fold in the vanilla. The frosting is thick and ready to frost a cooled cake.

Some Cake Batters to try:

Irish Cream Cupcakes
Chocolate Boston Cream Pie Cake
Chocolate Irish Whiskey Cake
Fudge Marble Cake


+claudia lamascolo  Author
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