Tuesday, October 11, 2011

Creme Filled Cupcakes

Inspired by one of my son's schoolmates, these creme filled cupcakes are fun and easy to make.  

Prep Time:  30 minutes
Total Time:  about 2 hours
Servings:  24


1 package (18-1/4 ounces) cake mix, any variety
Prepared frosting, any variety
1/2 cup (1 stick) unsalted butter (room temperature)
1 1/2 cups (7.5 ounce jar) marshmallow creme


  • Preheat oven to 350 degrees
  • Prepare cake mix batter according to the package directions for cupcakes
  • Bake until a toothpick inserted in center of a cupcake comes out clean
  • Cool for 5 minutes before removing from pans to wire racks to cool completely

While cupcakes are baking in the oven prepare the filling

  • In a medium bowl, whisk marshmallow creme and butter until smooth
  • Chill until slightly firm, 15 to 30 minutes
  • Once cupcakes have cooled you can inject the filling
A plastic straw taped to a piping tip makes filling the cakes a breeze
  • Transfer filling mixture into a piping bag fitted with a special piping tip (see above).
  • Insert tip into the top of each cupcake and squeeze to fill.  You will see the top of the cupcake bulge a little.  Some practice will help you determine how much to put in - Too much will crack the top and you could explode your cupcake.
  • You can use the remaining filling to decorate the tops of the cupcakes or just use a prepared frosting as I did here.

Recipe Links:

Here's the original post which gave me the inspiration for the filling.

1 comment:

  1. Whoa James...Those black beans sound amazing...maybe I could use that as something to build around for my meal on Monday??


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