Putting Cream Inside Cupcakes Before Baking

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It may not quite be a piece of cake, but making a cupcake filled with luscious cream doesn’t require a complicated technique. As the cakes' creator, you can choose to either hide the filling at the center of each frosted treat, or to let it show on top of each unfrosted cupcake, bull's-eye style. Use either a basic cupcake mix or a boxed mix for the batter. Options for your cupcake cream include pastry creams, marshmallow creams or those based on whipped cream or cream cheese.

Things You'll Need

  • Cupcake tin(s)
  • Paper cupcake liners
  • Mixing bowls
  • Mixing spoons
  • Cupcake batter
  • Large spoon or scoop
  • Tablespoon
  • Cream filling
  • Toothpick
  • Wire rack

Method 1

  • Set liners in cupcake tin and preheat the oven to 350 degrees Fahrenheit.

  • Prepare cupcake batter by mixing dry ingredients in one bowl, then slowly adding the wet mix to the dry ingredients until the batter is well combined.

  • Make the cupcake cream.

  • Put about 3 tablespoons of batter into each cupcake liner.

  • Spoon 1 tablespoon cream filling over the batter.

  • Divide the remaining batter over the tops of each of the cupcakes, smoothing the tops to completely cover the cream.

  • Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

  • Cool on wire racks and scoop additional cream mixture over the tops, if desired.

Method 2

  • Set liners in cupcake tin and preheat the oven to 350 degrees F.

  • Prepare cupcake batter by mixing dry ingredients in one bowl, then slowly adding the wet mix to the dry ingredients until the batter is well combined.

  • Make the cupcake cream.

  • Fill each cupcake liner about two-thirds full of batter. Then use a tablespoon to create a pocket in the center of each batter-filled lid. Be careful not to bring the spoon to the bottom of the batter.

  • Spoon the filling mixture into the hollowed center. Do not cover with more batter.

  • Bake for about 20 minutes until a toothpick inserted into the cake portion of the cupcake comes out clean.

  • Cool on wire racks. Serve with or without frosting.

Tips & Warnings

  • Use a standard cupcake recipe or a boxed mix for your batter.
  • Make a basic cupcake cream by heating together 1 cup heavy cream, 2 tablespoons cornstarch and your flavoring ingredients, such as fruit, extracts or spices. Whisk constantly as the mixture heats and thickens, then chill it to thicken further.
  • Create a lemon cream by beating together softened cream cheese, lemon zest, lemon juice and sugar to taste.
  • A quick cupcake cream can also be made by combining thawed frozen whipped topping with equal parts flavoring ingredients, such as flaked coconut and flaked chocolate.
  • If you forget about the cream filling until the cupcakes are already in the oven, don't panic. Put the cream in a pastry bag or a zip-close bag with a ¼-inch hole snipped in the corner, then press the tip of the bag into the center of each baked and cooled cupcake. Taking care not to break the cupcake apart, gently release about 2 teaspoons’ worth of filling into each cake. Swirl the remaining cream blend on the top of each cupcake.

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  • Photo Credit Comstock Images/Stockbyte/Getty Images
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