Monthly Archives: January 2014

Desserts

Cream Filled Cupcakes

Leave a comment

Original recipe makes 36 cupcakes:

Cake

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Filling

  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups confectioners’ sugar
  • 1 pinch salt
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Frosting

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
  2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners’ sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
  5. Make frosting: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Ref:
http://allrecipes.com/recipe/cream-filled-cupcakes/detail.aspx
http://allrecipes.com/recipe/cream-cheese-frosting-ii/detail.aspx

Desserts

Eclair

Leave a comment

Makes 9 eclairs

Crust

  • 1/2 cup butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs

Filling

  • 1 (5 ounce) package instant vanilla pudding mix
  • 2 1/2 cups cold milk
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract

Icing

  • 2 (1 ounce) squares semisweet chocolate
  • 2 tablespoons butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons hot water

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
  2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
  3. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
  4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners’ sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
  5. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

Ref: http://allrecipes.com/Recipe/Eclairs-II/Detail.aspx