This can be quite difficult with baking as you're not supposed to screw with baking directions. I've become obsessed with stuffing cupcakes since I started making my home-made "Hostess" cupcakes and wanted to do more new cupcakes. Recently I came up with a great idea using one of my old site's recipes that I hypothesized would come out great...Creamsicle Cupcakes.
Rating: 5 forks out of 5
Click "Read More" to read how to make these for yourself (or your kids...or your ice cream man.)
Ingredients (Makes 24 regular cupcakes)
*Note removed items are not in bold
2 cups flour
3/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 1 teaspoon orange zest
1/3 cup butter softened
1 cup orange soda + 1 splash
powdered sugar for sprinkling
+ 1 serving of vanilla Jello Pudding (the packaged kind)
6 tablespoons unsalted butter softened
1 1/2 cups confectioners sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoonsh eavy cream
Pre-heat oven to 350°.
Line a cupcake pan(s) with 12 paper liners or a single pan for 48 mini-cupcakes (or use the foil wrapped ones on a cookie sheet.)
Put all of the cupcake ingredients minus the pudding in a bowl and mix the ingredients with a hand mixer (Low speed) for 30 seconds. Add the pudding and increase the speed to Medium for 2 minutes. Divide your batter amongst your cup and throw in the oven for 20-25 minutes. Allow to cool and remove the cups.
In a medium bowl beat the butter, confectioners sugar, Fluff, and 1 1/2 tablespoons of the cream until fluffy. Stuff the mixture into a pastry bag with a small round tip attachment. (If you don't have a pastry bag you can fashion them out of ziplok bags with a size appropriate snip in the bottom corner.)
Insert the tip, just the tip, of the pastry bag attachment about 1/2-inch deep into the bottom of each cupcake and squeeze lightly to fill it up with cream. (If you are without a pastry bag, use your pinky and gently wiggle your way through the
bottom to bore a small hole so you can effectively get cream in there without the benefit of
piercing deep with the bag's tip attachment.) Cover the top of the cupcake with powdered sugar.
While not a real tweak, it is a creative take on combining the two recipes to come up with something original.
I added pudding to the mix in hopes of increasing moisture*.
I added 1/2 teaspoon orange zest to the recipe to counter the additional vanilla flavoring in the pudding.
I didn't go out of my way to make pudding from scratch...I not only cut a corner but I have no idea how to make it! :)
This was a great way to incorporate my old stuff with my new stuff (especially since I started the old website a year ago today).
*My coworkers Janine and Becky were the ones that gave me the pudding suggestion to make the cakes moist as I've experienced dry cupcakes when i make them from scratch. Food Network celebrity Ellie Krieger also told me once that it is most likely the preservatives in mixes that most likely afford box cupcakes to be more moist. I'm not sure If I was supposed to alter the ingredients or amounts to make room for the pudding or when to add it but this worked just fine.
For mini cupcakes, I just topped them with the cream filling.
This is the first dessert in a LONG time that my bf tore into and ate multiple servings in a matter of minutes.
This recipe is available in the CrOOK BOOK