I'm making 75 white almond sour cream cupcakes for the first time (for a baby shower). I don't want them to be blah. Is the cupcake enough or should I fill them? Not sure with what or how much. I don't want them oozing. I have a long distance to travel with them and they can't be refrigerated either.
Thanks for any ideas/help.
Kello, I made wasc cupcakes to take to work for tasting a while back. I decided to fill them so I added lemon flavor to some bc and whipped it up good them filled the cupcakes. I got the neatest compliments, especially on the filling. Only one party pooper said that the filling was "just too much". I haven't tried other fillings but I think it only takes a small amount to make a BIG hit. Also with my bismark filler tip it was super easy. That white almond sour cream recipe is wonderful!!!
Oh, I'll bet you'll love the wasc. It's great white cake made even better. Great white cake with gooood buttercream is one of my very favorites! I used to be terrible at weddings when our kids were little cause I'd send them up to get me more cake. Now I have to get my own. Ü
Here's a lemon cake filling recipe I created. I think it would be really, really good in white cupcakes. You could the ice the cupcakes in regular buttercream or go nuts and use a strawberry or raspberry buttercream for the icing!
This filling is spectacular in strawberry cake. Even my family members who aren't cake lovers (crazies!) loved this.
LEMON CREAM CHEESE CAKE FILLING
8 oz. cream cheese, softened
¾ cup powdered sugar (or more, to taste)
3 TBS lemon juice
1 tsp lemon zest
1 tsp lemon extract
1 cup heavy cream
1 tsp unflavored gelatin
1 TBS cold water
2 TBS boiling water
Beat cream cheese and powdered sugar on low speed until smooth. Add lemon juice, zest, and extract. Put 1 TBS cold water in a cup and sprinkle gelatin over to soften for 1 minute. Add 2 TBS boiling water and stir to dissolve gelatin completely. Whip heavy cream until fairly stiff. Beat in gelatin mixture until combined. Fold cream into cream cheese mixture until well mixed. Chill.
I filled mine with strawberry filling to take to work. Everyone loved them!!!
Holly,
How much powdered sugar did you use? The recipe says A 3/4 cup. Do you mean 1 3/4 cup? Thanks
I don't know why it did that. It got messed up when I cut and pasted. I've edited it to say the correct amount now, which is 3/4 cup. You can add up to 1 cup if you want. It depends on how sweet you like your filling.
1 3/4 cups would be too much--that would be sickly sweet.
The lemon cream cheese filling sounds so yummy.....but can it sit out for hours without refrigeration?
It can sit out for the hours it takes to decorate a cake and through the party. I just wouldn't leave it out overnight. Sugar is a great preservative. Plus, the gelatin keeps the filling from separating and oozing.
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