How's that for a mouthful of a name? :) One of my boys came home from church with one of those chocolate hostess cupcakes and the other kids were clamoring for one as well. We decided to try and experiment making our own, but we didn't have anything to make exactly what he had so we improvised :) We ended up with a lemon cupcake and filled it with the pastry cream from the fruit tart recipe I posted last week and topped it off with a chocolate cream cheese frosting. It was actually pretty good, quite messy (what do you expect when you have 4 boys 'helping' you bake? :) ), but good. So, for better or worse, here's our take on a filled cupcake. Obviously you can adapt this to your own taste and come up with other variations. I would've loved to put a chocolate ganache (that's my favorite part of the hostess cupcakes) on top of this, but I was completely out of chocolate other than cocoa powder, so we went with the cream cheese frosting instead.
Lemon Chocolate Cream Cheese Filled Cupcakes
from Us :)
Lemon Cake mix, made into cupcakes according to package directions
1 Recipe Pastry Cream
1 Recipe of Chocolate Cream Cheese Frosting
Pastry Cream
from The Modern Baker by Nick Malgieri
1 cup milk
1/2 cup heavy whipping cream
1/3 cup sugar
3 Tablespoons all-purpose flour
4 large egg yolks
2 teaspoons vanilla extract
Bring the milk, cream and half of the sugar to a simmer. In a bowl, whisk the remaining sugar with the flour, then whisk in the egg yolks. Whisk 1/3 of the simmering milk into the yolk mixture. Return the milk to a simmer and add the yolk mixture, whisking constantly until the cream thickens and comes to a boil. Allow to boil, whisking constantly, until slightly thickened, about 30 seconds. Remove from the heat and whisk in the vanilla. Scrape the pastry cream into a glass bowl and press plastic wrap directly against the surface. Chill until cold.
Chocolate Cream Cheese Frosting
from The Cake Mix Doctor by Anne Byrn
1 package (8 oz) cream cheese
8 Tablespoons (1 stick) butter
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups powdered sugar
Blend cream cheese and butter in a large mixing bowl on low speed until combined, 30 seconds. Add cocoa, vanilla, and sugar and blend on low speed until moistened, 30 seconds. Increase speed to medium and beat until frosting is fluffy, 2 minutes more.
Assembling the Cupcakes
Fill a pastry/icing bag attached with a small round decorating tip with the pastry cream. Carefully push the tip into the center of the cupcake through the top. Gently, but firmly, squeeze the cream into the cupcake until it starts to swell. Be careful not to overfill (although my boys found the few exploding cupcakes quite fascinating :) ). If this method isn't working, you can slice off a section of the top of the cupcake and scoop out some of the cupcake. Fill with cream and then put the top back on. Frost with the Chocolate Cream Cheese frosting. These are tasty right away, but we found that they were easier and less messy to eat if we refrigerated them for a while to allow the cupcake and pastry cream to set up.
from Us :)
Lemon Cake mix, made into cupcakes according to package directions
1 Recipe Pastry Cream
1 Recipe of Chocolate Cream Cheese Frosting
Pastry Cream
from The Modern Baker by Nick Malgieri
1 cup milk
1/2 cup heavy whipping cream
1/3 cup sugar
3 Tablespoons all-purpose flour
4 large egg yolks
2 teaspoons vanilla extract
Bring the milk, cream and half of the sugar to a simmer. In a bowl, whisk the remaining sugar with the flour, then whisk in the egg yolks. Whisk 1/3 of the simmering milk into the yolk mixture. Return the milk to a simmer and add the yolk mixture, whisking constantly until the cream thickens and comes to a boil. Allow to boil, whisking constantly, until slightly thickened, about 30 seconds. Remove from the heat and whisk in the vanilla. Scrape the pastry cream into a glass bowl and press plastic wrap directly against the surface. Chill until cold.
Chocolate Cream Cheese Frosting
from The Cake Mix Doctor by Anne Byrn
1 package (8 oz) cream cheese
8 Tablespoons (1 stick) butter
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups powdered sugar
Blend cream cheese and butter in a large mixing bowl on low speed until combined, 30 seconds. Add cocoa, vanilla, and sugar and blend on low speed until moistened, 30 seconds. Increase speed to medium and beat until frosting is fluffy, 2 minutes more.
Assembling the Cupcakes
Fill a pastry/icing bag attached with a small round decorating tip with the pastry cream. Carefully push the tip into the center of the cupcake through the top. Gently, but firmly, squeeze the cream into the cupcake until it starts to swell. Be careful not to overfill (although my boys found the few exploding cupcakes quite fascinating :) ). If this method isn't working, you can slice off a section of the top of the cupcake and scoop out some of the cupcake. Fill with cream and then put the top back on. Frost with the Chocolate Cream Cheese frosting. These are tasty right away, but we found that they were easier and less messy to eat if we refrigerated them for a while to allow the cupcake and pastry cream to set up.
No comments:
Post a Comment