Cream Filled Cupcakes

cream filled cupcakes.00 00 00 01.Still001 结果 pinit
cream filled cupcakes.00 00 00 01.Still001 结果 pinit
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Cream Filled Cupcakes

Difficulty: Beginner Cook Time 26 mins Total Time 26 mins
Cooking Temp: 320  °F Servings: 6
Best Season: Suitable throughout the year

Description

Cream Filled Cupcakes are a delightful twist on the classic cupcake, offering a sweet surprise inside each soft, moist cake. These cupcakes start with a base of fluffy, tender cake—commonly vanilla or chocolate—that provides a perfect canvas for a variety of fillings and frostings.

The centerpiece of these treats is the luscious cream filling, injected into the center of each cupcake, creating a core of flavor that contrasts beautifully with the cake. This filling might be a light whipped cream, a rich custard, or a flavored buttercream, providing a burst of sweetness with every bite.

Typically topped with a swirl of frosting that complements the hidden cream inside, these cupcakes are often further embellished with sprinkles, chocolate shavings, or edible pearls for added visual appeal. Cream Filled Cupcakes are popular at parties and celebrations, beloved for their festive look and the delightful contrast between the creamy center and the spongy cake.

Ingredients

Cooking Mode Disabled

Cupcake

Sauce

Instructions

  1. In a clean bowl, bring together 66g milk and 60g unsalted butter. Microwave to melt the butter and mix well.
  2. Preheat the oven to 320℉(160℃). Grease the cupcake tin with butter.
  3. Separate the eggs. Add lemon juice, vanilla extract, and sugar into the egg white. Use a hand mixer to beat until still peaks form. Gradually add in 3 egg yolks and beat to combined. Gradually sift in cake flour and fold it into the batter until just combined. Take a scoop of batter to mix well with melted butter and milk mixture. Pour the mixture back into the batter, and fold it in until well combined. Transfer the batter into a piping bag.
  4. Fill the cupcake tin with batter. Send into the oven and let bake for 26 minutes.
  5. Grab a pot. Bring together 50g butter, sugar, 1 egg yolk and heavy cream. Heat while quickly mixing them together. Transfer into a clean bowl and use a hand mixer to beat until thickened.
  6. Let the cupcakes cool on the cooling rack. Poke a hole in the cupcake and fill it with the sauce.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Keywords: cream filled cupckes, cupckes,
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