french vanilla cupcakes (filled)
I tried to find a suitable not too sweet filling for cupcakes, but nothing suited my tastes, so after experimenting, I came up with this one and I am pleasantly surprised. For the frosting, I used Whitney Froehlich's THE ABSOLUTE BEST BUTTERCREME FROSTING EVER! Found here on Just a Pinch.
prep time
1 Hr
cook time
20 Min
method
Bake
yield
24-48 mini
Ingredients
- 1 box yellow cake mix
- 1 box french vanilla instant pudding mix
- 1 teaspoon vanilla extract
- 4 - eggs
- FILLING
- 8 ounces mascarpone cheese (softened)
- 1/4 cup butter (softened)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/4 cups confectioners' sugar (sifted)
- 1-2 tablespoon milk
- FROSTING
- - "the absolute best buttercream frosting ever(found on just- a- pinch)
How To Make french vanilla cupcakes (filled)
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Step 1CAKE or CUPCAKES: Bake cake or cupcakes as directed on box (only add the extra egg and pudding mix). I used mini cupcake pans (lined with paper liners) I got 54 mini-cupcakes out of this batter
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Step 2FILLING: Beat mascarpone cheese and butter together on medium speed Reduce speed - slowly add confectioner sugar, until blended Add vanilla and almond extracts Add milk, one teaspoon at a time Increase speed until the consistency is creamy Chill 30 minutes, (if necessary) Place filling in pastry bag with a small tip. Poke hole in center of cupcake until filled
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Step 3FROSTING: The recommended frosting or any other frosting you'd prefer.
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Step 4NOTE: You can increase the confectioners sugar by a tablespoon at a time, if the filling is too thin or decrease if you'd prefer yours not so sweet. I imagine with a little creativity, you can create your own flavor combinations.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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