~18 cupcakes
You might need to buy:
- milk
- vegetable oil
- vanilla extract
- miniature chocolate chip
You might need to buy:
- sugar
- brown sugar
- eggs
- milk
- flour
- unsweetened cocoa powder
- baking powder
- salt
You might need to buy:
- Original Bisquick mix
- milk
- eggs
- butter
- Confectioners sugar for sprinkling
- Maple syrup for serving
You might need to buy:
- MUFFINS
- sugar
- all purpose flour
- baking powder
- baking soda
- salt
- sour cream
- large eggs
- pure vanilla extract
- poppy seeds
- ICING
- fresh lemon juice
You might need to buy:
- CUPCAKES
- all-purpose flour
- salt
- baking soda
- cinnamon
- sugar
- canola oil
- eggs
- vanilla
- FROSTING
- cream cheese
- powdered sugar
- vanilla
- cinnamon
I made this for Bobby and Bev’s picnic, 24 May 2009
serves 12
You might need to buy:
- CUPCAKES:
- Cooking spray
- potato starch
- baking powder
- salt
- sugar
- large egg
- large egg white
- fat-free milk
- flaked sweetened coconut
- vanilla extract
- FROSTING:
- half-and-half
- grated lime rind
- fresh lime juice
um, yum.
serves 12
You might need to buy:
- Dutch processed cocoa
- flour
- baking powder
- baking soda
- large eggs
- salt
- sugar
- mint extract
- sour cream
Most of the big snack companies sell some variation on a cream-filled, chocolate-covered cupcake. We love the concept, just not the artificial, bland flavors. Could we make cream-filled cupcakes from scratch at home? Here’s what we discovered:
Test Kitchen Discoveries
- Use the reverse creaming method, which means cutting the butter into the dry ingredients (as with biscuit dough), to achieve a tender, close-crumbed cupcake. A more traditional large-crumbed cake wasn’t sturdy enough to hold the cream and support the thick frosting.
- To fill the cupcake, cut a cone-shaped hole in the top of the cupcake, remove a portion of the interior, and fill the hole with cream. The frosting will cover any evidence of the hole.
- Add light corn syrup to the glaze so that it clings tightly to the cupcake and has a glossy texture.
Bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.
ready in about 50 minutes;
serves 12
You might need to buy:
- Pastry Cream
- heavy cream
- large egg yolks
- sugar
- table salt
- cornstarch plus 1 additional teaspoon
- vanilla extract
- Cupcakes
- baking powder
- table salt
- sugar
- large eggs
- milk
- vanilla extract
- Chocolate Glaze
- heavy cream
- light corn syrup
- vanilla extract
serves 18
You might need to buy:
- lemon curd
- cake flour
ready in about an hour;
serves 24
You might need to buy:
- mini chocolate chips
- unsweetened cocoa powder
- package cream cheese