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.
Provided by Mary Gonzalez @margoz
Categories Cakes
Number Of Ingredients 13
Steps:
- CAKE 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
- FILLING: 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
- FROSTING: The recommended frosting or any other frosting you'd prefer.
- NOTE: 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.
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